Beef Curry

 Beef Curry

Total time: 3¼ hours PT11700.0S     Prep time: 15 min

Ingredients

1 onion (sliced thin) 2 garlic cloves (minced) 3 tbsps olive oil 2 lbs stewing beef (cut into 34 inch cubes) 1 lb tomato (including juice chopped coarse) 1 tbsp ground cumin 1 tbsp turmeric 1 tsp ground coriander Directions

1 tsp allspice 12 tsp fenugreek seeds 18 tsp ground cloves 18 tsp cinnamon 12 tsp salt 2 tbsps apricot j

1.	In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
2	Add the beef and cook over moderate-high heat, stirring, until well-browned.
3	Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
4	Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.

 
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Ingredients

Serves: 4

• 800 grams Chicken
• 1 tablespoon Lemon juice
• 1 teaspoon Kashmiri red chilli powder
• 2 tablespoons Butter
• 1 cup Yogurt
• 1/2 teaspoon Garlic paste
• 1/2 teaspoon Garam masala powder
• 1 teaspoon Kashmiri red chilli powder
• 2 tablespoons Ginger paste
• 2 tablespoons Lemon juice
• 2 tablespoons Mustard oil

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Preparation method

Prep: 1 hour | Cook: 30 mins | Extra time: 10 mins

1.

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

2.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours.

3.

Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside.

4.

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

5.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.

6.

Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

Mint Chutney Recipe

Chutney is traditional spicy sauces from all over South Asia, Chutney types and their preparations is very similar across Pakistan and India. Chutney used as an accompaniment for a main dish. Chutney usually are wet, having a coarse to fine texture. Chutneys come two groups sweet and hot. Its easy to make and usually ready in 5 minutes. You can serve fresh and also save in air tight jar in a refrigerator. Coconut chutney, mango chutney, lime chutney, coriander chutney, tamarind chutney, tomato chutney, peach chutney and onion chutney are also very popular chutneys that we will be covering in our upcoming recipes.

Ingredients

• 1 bunch of fresh mint
• 1/2 cup tamarind water
• 1/3 cup chopped tomato
• 6 small fresh green chilies
• 1/3 tsp cumin
• 1 garlic cloves
• 1/3 tsp sugar
• 1 tsp lemon juice
• Salt to taste
• 3 tbsp water

Method

Separate the leaves from the stem. The mint leaves should be washed nicely.
Mix all the ingredients, water and grind together to smooth paste.
Mint chutney is ready to serve, Serve as an accompaniment.

Fish Biryani Recipe

Ingredients

• 1 kg basmati rice
• 1 lb fish roho (any white fish fillets)
• 2 cup yogurt
• 1 cup chopped tomato
• 1 tbsp red chili powder
• 1 tbsp green chili paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp black pepper
• 6 cloves
• 4 bay leaves
• 4 cardamon
• 4 cinnamon
• 1 tsp gram masala powder
• 1 tsp turmeric powder
• saffron a pinch
• 1/2 cup milk
• Salt to taste
• 1 lemon thinly sliced
• 2 onions medium size
• 2 tbsp fresh coriander leaves chopped
• 2 tbsp fresh mint leaves chopped
• 1 tsp cumin
• 1 tbsp cashew nuts
• 1 cup oil
• 1/2 cup pure ghee (Desi ghee)
• 1/2 tsp mustard seeds

Method

Soak the rice in plenty of water on one hour. Soak the pounded saffron in the hot milk and set aside.
Cut and wash the fish and boil in a cup of water with salt. Remove heat and keep set aside.
Heat oil in a pan and fry thinly sliced onions till golden brown, drain and keep set aside.
Now in a same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamon, cinnamon, gram masala powder, cloves, ginger paste and garlic paste. Cook 15 minutes and fry the mixture until the oil start to separate.
Now add boil fish in masala and mix well. Remove from heat and keep set aside.
In a big pot bring water to boil, add the rice for boiling. Continue to cook till the rice almost done. It takes about 10 minutes on stove. Drain the rice and keep set aside.
Put layers of rice, fried onions, and fish curry one by one with a last layer of rice on top add saffron milk, pure ghee, fresh chopped coriander leaves and fresh chopped mint leaves.
Pot on a griddle and cook on high heat, When steam appears lower heat for 5 minutes.
Delicious  fish biryani is ready to eat. Garnish by thinly sliced lemon and serve with mint chutney and raitaa.

Bamboo chicken recipe

Bamboo chicken recipe is variety chicken dish, which is prepared in pure tribal way. You can prepare this delicious chicken recipe without any garam masala. This is can be best option if you want to try something new recipe while in forest camping. It is healthy and delicious too. Let’s see how to prepare bamboo chicken at home or while in forest camping.

 

Ingredients Required for Bamboo Chicken

• Chicken – 1/4Kg
• Red chilli powder – 2 Tbsp
• Dhania Powder (Coriander Powder) – 2 Tsp
• Ginger Garlic Paste – 2 Tsp
• Salt – As per the taste
• Fresh Bamboo – 6 inches Section
• Wheat dough

Method for Preparing Bamboo Chicken

1. Clean the chicken pieces well and apply red chilli powder, dhania powder, ginger-garlic paste, and salt to them thoroughly.
2. Keep the marinated pieces aside for an hour.
3. Cut a fat bamboo stick section in such a way that, one side is closed and another side is open.
4. Insert the marinated chicken pieces into the bamboo stick through the opening.
5. Now close the opening with wheat dough.
6. Prepare a camp fire made of wood or coal
7. Insert this bamboo stick into the fire
8. In between the turn the bamboo stick such that it gets burned from all sides
9. As soon as the stuffed bamboo stick gets half burned, remove it from the fire. (make sure that the stuffed bamboo doesn’t get burnt completely because by this the chicken pieces will get over fried)
10. Break it and remove the chicken pieces carefully into a separate plate.
11. If you want, you can garnish it with coriander leaves, sliced onion and small tomato pieces.
12. Your bamboo chicken is ready to get served as a snack or as a side dish.

Chocolate Doughnuts Recipe

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Jelly Cookies Recipe

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