Morir Ghanto (Fish head cooked in with rice)

Morir Ghanto (Fish head cooked in with rice)
Ingredients
1 big fish head
1 big onion finely sliced
1 tomato chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp chilli paste
Mustard oil for frying the fish head
1 big cup basmati rice
Salt to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp sugar
1 tbsp ghee
1 tsp broken Kaju
1 tsp resins
Chopped Coriander leaves for garnishing
Method
Add salt and use half the turmeric and  apply to the fish head. Heat the mustard oil and fry the fish head and keep it aside. Now take out the excess mustard oil and just keep 2 tbsp of mustard oil in the pan. Add sliced onions and saute it for some time, then add garlic, ginger and chilli paste and chopped tomato. Saute again for some time and add all the powder masalas , tumeric, sugar and salt. Mix it well and add 2 glass of water and fish head. Boil it well and add the rice and cook till done. Take a small pan and add ghee. Fry the Kaju and resin and add every thing along with ghee on the rice and sprinkle with garam masala powder. Mix it and garnish with coriander leaves.

kabsa

Kabsa

Few years back I had this dish in a restaurant while traveling from Dubai to Oman border. Just loved the dish. After that I never had it but it was always there in my mind. Finally I made this at home today.... On the occasion of Eid.. 

Kabsa is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia, where it is commonly regarded as a national dish in these countries. Kabsa, though, is believed to be indigenous to Yemen. In countries such as Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraqand Kuwait, the dish is popularly known as machbūs, but is served mostly in the same way. These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.  The spices used in kabsa are largely responsible for its taste. The dish can be served hot with daqqūs, which is a home-made Arabic tomato sauce. Kabsa is also known as machbūs in the Persian Gulf region. 

Informative source Net.. 

Ingredients

1 whole Small Chicken or Chicken cut into 4 pieces

1 1/2 cup Rice soaked

1 1/2 liter Water

Salt to taste

4 tbsp Butter

2 Onion chopped

2 Tomato chopped

2 tbsp Tomato purée

1 tsp Garlic paste

 Spice mix

1 tsp Coriander powder

1/2 tsp Pepper powder

1/2 tsp Chilli powder

1/4 tsp Cumin powder

2 pinch Nutmeg powder

1 stick Cinnamon

4 Cloves

2 pinch Saffron

1 bay leaf

1/2 dry Lime powder (Optional)

Mix all the powder spices together in a bowl.

For Garnishing

1 tbsp Almond chopped

1 tbsp Cashews

1 tbsp Raisins

Fry all the above ingredients for garnishing in 1/2 tbsp Butter

Method

Add water, chicken and salt in a pot.

Cover pot and cook until the chicken is cooked.Remove chicken from stock and set aside. Reserve stock. In another pot melt butter and fry chicken from all sides until get a brownish colour. Remove chicken and set aside.In the same butter fry garlic and onions until onion golden brown. Add spices, tomatoes and tomato puree, mix well. Pour 2 1/2 cup chicken stock. Add rice, cover and cook until rice 80 % done. Now place chicken on top of rice and simmer about 10 minutes.Garnish with nuts and serve with Daqqūs and Salad.

Daqqūs - Arabic Tomato Salsa

Ingredients

3 tomatoes cut into 4 pieces

1/2 cup of Coriander leaves

2 Garlic

Salt to taste

1 tsp Cumin seeds

Method

Put all ingredients in the food processor. Blend all the ingredients in the processor.

Stuffed Eggplant with Herbs and Prawns (Optional)

Stuffed Eggplant with Herbs and Prawns (Optional) 

For the stuffed Eggplants
8 small size Eggplants
1/2 cup Rice washed, soaked and half boiled

1/4 cup small Prawns chopped (Optional)
1 Garlic cloves chopped
1 tbsp Coriander leaves chopped
1 tbsp Chives chopped
1 tbsp Dill chopped

1 tbsp Dried Parsley

1/2 tbsp Olive Oil 

Salt to taste
1/4 tsp of each  (cinnamon, nutmeg, cumin, chilli flakes and pepper powder)
1 cup Hot water 

Method 

Slice off the tops of the eggplant and scoop the flesh out of the eggplants, leaving at least 1/2  cm Wall of the eggplant intact. Keep aside the scooped  flesh of the eggplant. Take garlic, all the chopped herbs, salt, olive oil, rice and  prawns. Mix the stuffing. Arrange the eggplants in a baking dish, hollow end facing up. Spoon the filling into the hollowed eggplants. Pour hot water into each eggplant, up to the top. Pour another 2 cm of hot water into the bottom of the dish. Cover the tray with foil and put into the oven to bake. Bake at 200 degrees celcius for 60 minutes, till the eggplants are cooked and the rice looks fluffy..

For the Sauce:

Scooped flesh of the Eggplants
1/2 cup Yogurt 

 Mixed chopped Herbs ( 1/4 cup Coriander leaves, 2 tbsp Chives, 2 tbsp Dill, 1 tbsp dried Parsley)

1/2  tbsp Olive oil
Salt to taste

Method

Take a pan. Add oil. Heat the oil. Add the eggplant flesh into a frying pan and stir fry. Once it starts to stick, pour some water into the pan and cover. Cook the eggplant flesh until soft.  Dry of the water from the eggplant and stir till brown. Mix the cooked eggplant with yogurt , chopped herbs  and salt to taste.  Serve the sauce alongside the eggplants.            

Awadhi Mutton Biryani

Awadhi Mutton Biryani
Ingredients
For garam masala:
1 cinnamon stick
8  cloves
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp pepper corns
1 star anise
2 mace
2 brown cardamom
2 green cardamom

Method
For garam masala:
Dry roast all the ingredients. Grind them in a masala grinder.

For marinating the mutton
Ingredients
1kg mutton
1/2 cup curd
2-3 tsp. ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp Cashew nut paste
Garam masala powder made at home
Salt to taste

Method
For mutton marination:
Take the mutton and add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala powder , curd and mix  it. Cover it and keep it aside for 1 hour.

For cooking the rice
Ingredients
1 kg basmati rice
salt to taste
Method
Wash and soak the rice in water for 1/2 an hour. Add the salt and cook the rice till done. It rice should be cooked 75 %  and the rest will cook in dum.

For cooking the biryani
Ingredients
Marinated mutton
Cooked rice
1 cups milk
4 tbsp ghee
2 onions sliced and browned
Saffron
1/2 tsp  Kewar and rose essence
Mint and Coriander leaves  chopped for garnishing

Method
Add 3 tbsp ghee in the handi. Transfer the marinated meat from the bowl to the handi.Now stir and cook the meat for a few minutes.
Cover with the lid and simmer the meat  till done.
Now take another handi and  layer the mutton with cooked rice and then again with mutton and cooked rice. Now take milk, saffron, 1 tbsp ghee and the essence. And warm it up a bit. Spread  the milk on top of the last
layered rice. Garnish it with mint, coriander and brown onions.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot with salad.

Tanzanian Coconut Rice - Wali wa Nazi and Tanzanian Fish Curry - Mchuzi wa Samaki

Searching for new recipes and cooking it in my kitchen has become an obsession for me. I found this Rice and Fish curry recipe on the net from East Africa ..... So I thought of cooking it and it is so similar to our Indian curry...

Tanzanian Coconut Rice - Wali wa Nazi
Ingredients
2 Cups Basmati rice
2 cups Coconut milk
1 1/2 cups water
Salt to taste
1/4 cup Peas
1/4 cup Carrot chopped

Method
In a big pot mix the coconut milk, water, peas and carrots and salt, and bring to a boil. Stir in rice and boil the rice on a high flame. Then reduce the heat to a low simmer, cover and cook for 20 minutes or till the rice has cooked. Serve with Fish Curry - Mchuzi wa Samaki

Tanzanian Fish Curry  - Mchuzi wa Samaki
Ingredients
6 medium size Tilapia fish  cleaned and washed
Salt to taste
1/2 tsp Pepper
1 tbsp Oil
2  Onions chopped
2 Tomatoes chopped
3 tbsp a Tomato purée
2 green Chilli  chopped
1 tbsp  Garlic crushed
1/2 tsp Ginger paste
2 tsp Curry powder - recipe given below
1/2 cup water
1/4 cup Coriander leaves chopped
1 tbsp Coriander leaves for garnishing
1 tbsp Lime juice 

Method
Pat dry the fish with paper towel, and season with salt and pepper to taste. Let them rest for 15 minutes. Meanwhile heat the oil over medium low heat and add the onions and green chillies. Sauté them till the onions are golden in colour. Add garlic, ginger and curry powder. Stir fry for about 2 minutes. Add the chopped tomatoes and tomato purée. Stir well and cook for about 3 minutes. Add water and  coriander leaves mix well. At this point, add some salt and pepper to the sauce. Mix well.Place the fish over the sauce, cover the pan and cook for 8 to 10 minutes until the fish is completely cooked.Turn off the heat and drizzle the lemon juice over the fish. Then turn the fish very carefully on the other side. Garnished it with coriander leaves. Serve hot with Tanzanian Coconut Rice - Wali wa Nazi

African Curry Powder
Ingredients
1 tsp Ginger powder
1 tsp Garlic powder
2 tbsp Coriander powder
2 tbsp Cumin Powder
1 tbsp Turmeric powder
2 tbsp Red Chilli powder
Method
Mix all the ingredients together , store it in a bottle.

Prawn Palau

Prawn Palau

Ingredients 

250 grams Basmati Rice washed and soaked for 30 minutes

1 cup prawns cleaned

2 Onions sliced

1 Tomato Chopped

2 Green chilies slit

1 tsp Garlic crushed

1/2 tsp Turmeric powder

1 tsp Sugar

Salt to taste

2 tsp Curry powder

2 tbsp Oil

2 Cloves

1 Anistar 

1 small Cinnamon stick

2 Cardomon

6 Pepper corn

2 tbsp broken Kaju

1 tbsp Coriander leaves chopped

Method

Take oil in a pot and heat it up.  Add cloves, peppercorn, cardomon, anistar  and cinnamon in the oil. Sauté for few seconds. Add onions, garlic and kaju. Once the onions turn light brown in colour add sugar. Add the tomatoes and cook for few minutes. Add the prawns, salt, turmeric powder, curry powder. Cook the prawns  for 2 minutes. Add the soaked rice. Add 2 1/2 cups of water. Cook the Palau till the rice is cooked. Add coriander leaves for garnishing.  

Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry served with Vegetable Palau rice....

Vegetarian Egg Nargisi Kofta Curry

Preparation time: 45 minutes 

Cooking time : 1 hour 

 For kofta

Ingredients 

4 Raw Banana Boiled and mashed

1/2 cup Chickpeas flour/ Besan 

1 Cup mango pulp OR Butter Milk with 1/2 tsp Sugar

Salt to taste 

1/2 tsp Ginger paste

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder

1 1/2 tbsp Corn flour

1/2 tsp Chilli paste

Oil to fry

Method

Take a bowl. Add the besan, salt, turmeric powder, 1/4 tsp ginger paste, 1/4 tsp chilli paste and Mango pulp OR butter milk. Make a batter out of it. Take a non stick pan and cook the batter on a low flame, stirring it continuously. Once the batter dries up and becomes into a dry paste, keep it aside. Take the raw mashed bananas and add garam masala powder,corn flour,  salt, 1/4 tsp ginger paste and 1/4 tsp chilli paste. Mix it well. Now take the besan and make lemon size equal balls from it. Take the mashed banana and make bigger balls of equal portions. Take one mashed banana ball and flatten the ball a bit. Make a cavity and add the besan ball in the cavity. Roll up the mashed banana around the besan ball and try to give a egg shape. Repeat the same process for the remaining balls. Take a pan. Add oil in it. Let the oil heat. Add the vegetarian egg kofta till brown. Keep them aside. 

For the gravy

Ingredients 

2 tbsp Ghee / Oil 

1/2 tsp Ginger paste 

1/2 tsp Chilly powder

1/2 tsp garam masala

1 tsp Curry powder

Salt to taste

1/4 cup tomato puree

2 tbsp Kaju paste 

1 cup water 

1/4 cup yogurt

1 tbsp Chopped Coriander leaves for Garnishing

Method 

Heat ghee or oil in a pot. Add the ginger and sauté it for few seconds. Add a little water.Add the kaju paste and cook for 2 to 3 minutes. Add all spices, salt,tomato puree and curd, cook it for 5 minutes. Add 1 1/2 water and cook it for further 15 minutes on simmer. The gravy should be thick. 15 minutes before serving cut the koftas in the centre into two halves.Add the koftas to the gravy.Garnish with coriander leaves.

Vegetable Palau

Preparation time : 30 minutes 

Cooking time : 45 minutes 

Ingredients 

1 cup Basmati rice washed and soaked for 30 minutes 

2 tbsp ghee

2 of each whole spice (Cardomom, Cloves) crushed

4 Pepper corn crushed

1" inch Cinnamon stick crushed

2 Bay Leaves

1/2 tsp Cumin seeds

1 Green Chillies chopped

1/2 tsp Ginger grated

1 cup of Mix Vegetables chopped ( Carrot,  Peas, Cauliflower)

1/2 tsp Sugar 

Salt to taste

Method 

Take a pot. Add ghee. Let is heat, add bay leaves and cumin seeds. Let the seeds crackle. Add the whole spices crushed. Sauté it for few seconds. Add the vegetables. Stir the vegetables for 2 minutes. Add salt and sugar. Add 2 1/2 cups of water. Let the water boil for 5 minutes. Add the rice. Stir the rice. Cook the rice till the rice has absorbed all the water. Once done serve it with the gravy... 

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani
For the Garam Masala
Ingredients
1/2 tsp Shahi Jeera
2 small sticks Cinnamon
4 green cardamom
4 cloves
5 Pepper corns
A piece of mace
Method
Grind the Masala into powder

For marination of the Meat
Ingredients
1 kg Mutton cut in to big cubes
1/2 cup Curd
4 green chillies paste
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tbsp coriander  powder
1/2 tbsp cumin  powder
1 tsp Garam masala powder
2 Onion slice and Fried
1/2 cup  Coriander leaves chopped
3/4 cup Pudina leaves chopped
juice of 1 lemon
2 tbsp Ghee
4 tbsp of Raw papaya grated
Method
Marinate the mutton with the above ingredients for 2 to 3 hours.

For the Rice
Ingredients
750 grams  Basmati rice soaked for 30 minutes
2 Cloves
2 Cardamoms
1″ Cinnamon stick
1 Bay leaf
4  Pepper
1 Mace
Salt to taste
1 tbsp Ghee
1 tsp Shahi jeera
5 glasses of Water
Method
Add water in a big vessel. Add the above ingredients except rice. Let it boil. Add the rice and half cook the rice. Drain the rice and keep the water. Divided the rice in to two parts.

For Garnishing
Ingredients
1/4 cup chopped Coriander leaves
1/4 cup Pudina leaves
1 cup Saffron milk ( Add a pinch of Saffron to 1 cup hot milk)
2 tbsp Ghee
1/2 cup Fried Onions
Boil eggs cut into half

For Layering
Method
Add the marinated  mutton in the  pan.  Add drained water( reserved  water from cooked rice). Add the half of rice on the top of the mutton. Spread some fried onion, some chopped pudina and  coriander leaves and a tbsp of ghee. Add rest of the rice on it and spread rest of the fried onion, saffron milk , chopped coriander and pudina  leaves and ghee. Now  seal the edges with roti dough or use a  piece of foil paper and seal the top. Cook the biryani for 45 minutes to a hour on low heat. Hyderabadi dum biryani is ready. Serve it with boil eggs and raita.

Pakistani Mutton Biriyani

Pakistani Mutton Biriyani

Ingredients 

1 kg Mutton

1 kg Basmati Rice 

2 big onions sliced

1 tomato chopped 

1 1/2 tbsp garlic, ginger and chilli paste 

1 tbsp Briyani masala powder ( 1/4 tsp ( Saha jeera ) cumin seeds, 1/4 tsp coriander powder, 2 green cardomom, 1 small stick Cinnamon, 4 cloves, 8 to 10 pepper, 1/2 nutmeg, 2 whole red chillies, 2 star anise, 2 bay leaves) to grind

1/2 tsp turmeric powder

6 dry plums

1/2 cup curd

1/2 cup milk

2 pinch saffron

Pinch of kesar colour

Salt to taste

3 tbsp ghee

Chopped mint and coriander leaves for garnishing 

1/4 cup of mix dry fruits ( Kaju, raisins and almond flakes)

1/2 tsp Kewra essence 

2 boiled eggs

1/4 cup pomegranate 

For the salad cut 1 tomato, 1 onion, 1 cucumber into to slice. Slit 2 green chillies, slice 1 lime.

Method

Marinate the mutton with curd, ginger, garlic, chilli paste, biriyani masala powder, salt, turmeric powder for a hour. Take the rice an soak for 30 minutes. Take a pan add 1 1/2 tbsp ghee and fry the onions till golden brown.  Take  1/2  of the onions and keep it aside. Let the rest of the onions be in the pan. Add the marinated Mutton and tomato. Let it cook in its own juice. Cook the soaked rice. Add salt to taste and 1/2 tsp ghee in the rice and mix it. Once the mutton is cooked and the gravy has reduce, take mutton of the gas. Take 1/2 cup milk. Warm the milk and add saffron and Kewra essence. Divided the rice into two parts. Add 1/2 milk to one part of the rice and mix it.  Now add colour to the remaining milk. Add the the milk to the other remaining rice and mix it. Cut the eggs in to two and keep it aside. Take a platter. Add the White rice on the plate. Create a   space in between the rice. Add the mutton in the centre. Now spread the coloured rice on the top. Sprinkle the brown onions on top. Heat 1/2 tsp ghee and fry the dry fruits and spread it on the rice. Sprinkle coriander and mint leaves. Now mix the salad and sprinkle salt on it. Garnish the biriyani with the salad, lime , green chillies, pomegranate seeds and eggs.