ARBI MUGHALAI

Ingredients- Serves 4 person's.[approx]
1/2 kg - Equal size arbi
4 - large onions finely chopped
6 - tomatoes [cut into small squares]
1 - onion cut into rings
1 - lemon cut into rings
6 - green chillies
2 tsp - ginger n garlic paste
half bunch fresh coriander leaves.
1tsp - haldi
1tsp - dhania powder
2tsp - garam masala
2tsp - chat masala
salt n red chilli pd as per taste
oil for deep frying
Method - Half boil arbi,peel n cut into halves length wise.Deep fry the arbi n keep them aside.
Grind fresh coriander,green chillies, ginger n garlic into a fine paste.Add dhania pd,haldi,garam masala,chat masala,salt n chilli pd add little water to make a thick paste.Keep kadai add 3 tbsp oil add chopped onions till half brown now add the fried arbi mix well keep on low flame.
Now add the masala paste, keep stirring so that the arbi, onions n masala mixes well.Now just put the tomatoe pieces on the top n cover it with lid,once the tomatoes start crumpling mix
well .
Remove from the fire n n put it in a serving dish decorate it with the onion rings ,green chillies n lemon rings.
Serve with Rice, rotis n nans.

BHINDI CHAHATBhARI

Ingrediants-
Bhindi-1/2kg
paneer-250grams
chaat masala -2tsp
chilli pd-2tsp
haldi-1/2tsp
salt as per taste..
oil for deepfrying
Method-
Wash bhindi n clean with a dry cloth n cut them into 1inch pieces n also the paneer pieces n keep them seperate.Keep the kadai n pour oil for deep frying.Once the oil is hot deep fry the bhindi n the paneer seperately untill the bhindi is cooked n a bit crispy,paneer should be half fried.Now remove the kadai , remove the oil ,keep little oil now add chaat masala, red chilli pd,salt n haldi now add the fried bhindi n paneer mix well .Now ur bhindi chahatbhari is ready to serve with rice or chappathi.Serve hot.Servings 4persons.

Palak koot,

Preperation time 1hour.
Ingrediants-
1 bunch palak
1 cup channa dal
6 to 8 dried mango pieces

For dry masala powder-
1tbsp corriander seeds
1 tsp cummin [jeera]
1 tbsp groundnuts
1 tsp bhuna chana
1 tbsp dry coconut powder
few pods of garlic
Methhod-
Fry all the ingrediants for masala except bhuna channa n dry coconut.Now dry grind
all including coconut pwd n bhuna channa to a fine powder n keep it aside. Meanwhile pressure cook palak channa dal n dried mango pieces together with water.Channa dal shud not become too soft remember.
Now remove the lid of the pressure cooker just mix n add salt, haldi, red chilli pd as per ur taste n the above masala pwd n cook untill u get the flavour now its done.
Now take a frying pan put 2tsp of oil , add 1/2 tsp mustard ,1/2 tsp jeera,1/2tsp urad dal
n a pinch of hing, once they start spluttering add to the cooked dal n cover it with a lid for 5min.Now its ready to serve hot with rice or roti.
Serve's 6 persons.

passion for cooking

DOUBLE KA MEETA.

This is the famous sweet dish of Hyderbad which is commonly served at Muslim weddings.

Not many people in other regions may be aware of this dish. Its very rich and delicious.

I thought of sharing this particular dish with all the people who may be interested in trying out new recipes. Its quiet simple and i am sure will be enjoyed by everyone.

I am giving below details of the recipe.

Preparation time: 45minutes

Ingredients

Bread - one loaf (medium size with about 12 slices)

Khoya - 150gms

Sugar - 1-1/2 cups

Hot Milk - One cup

Elachi(cardamom) powder - 1/2 tea spoon

Kesar (Food color) - 1 Pinch

Dry fruits (kaju, almonds,raisins) - for garnishing

Method

Cut each Bread slice in two triangulr pieces and deep fry in hot oil until it becomes brown and crispy. Arrange all the bread pieces in a bowl and add hot milk. Ensure milk is poured on all pieces.

Add water ( appx 2 cups) to sugar alongwith Kesar color and cardamom powder and boil until 1 string consistency is made. Pour this syrup and add khoya to the bread pieces.

Mix well and garnish with Dry fruits. If Khoya is not available you may add the famous khalakand sweet as an alternative.

There you are, it is now ready to serve in a bowl with one dollop of vanilla ice cream.