Egg Korma

Egg Korma  [Indian dish]

Introduction:  Egg korma is one of the dish fit for the kings and their royal feasts. Boiled eggs cooked with a korma gravy. korma is a saucy dish originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds  & nuts, etc.

Ingredients:

•  4-6 hard boiled eggs
• 1/2 cup or 7-8 tbsp yogurt
• 1&1/2 big size onion sliced
• 2 tbsp ginger -garlic paste
• 4-5 green chilli paste 
• 2 tbsp each poppy, melon seeds, cashew nuts 
• 2 tbsp raisins
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder (optional)
• 1/2 tsp paprika powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 2-5 bay leaves and cloves
• Salt and sugar as per taste
• 3 tbsp ghee & 4 tbsp mustard oil

 Procedure:

1. Heat ghee and oil in a pan
2. Fry onion slices until golden brown and take out in a bowl
3. Then sallow fry the eggs and take out in a bowl

1. make a powder with poppy seeds melon seeds & cashew nuts

2.Grind and make a thick paste with fried onion,yogurt,green chilli and all powder masalas

 3.Now heat again the excess ghee mixed oil and add cloves and bay leaves

4,When they stop crackling then add yogurt -onion paste, ginger -garlic
 paste 3 tbsp poppy- nuts powder and 1/2 cup of lukewarm water,
now stir on medium flame                                                        

5.Now cook the masala until the oil comes over the masala                          

                       6. Add eggs and stir for 1min then add 1-1/2 cup of lukewarm water salt and sugar                                          
 7.Cover the pan with lead for 4-5 mins or gravy comes thicker                  

8.Now add garam masala powder, 2 tbsp raisins 1 tbsp fried onion (optional), 
and 1/2 tbsp ghee and put off the gas.

       Now ready to serve Egg Korma with roti, paratha or any types of rice.

           

Serves:  2-3

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Nargisi Kofta Korma

Nargisi Kofta Korma [Indian Dish]

Introduction: Nargisi Kofta is a wonderful mutton / chicken keema recipe.Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan cuisine In Pakistan, kofta is made from ground beef with onion, spices and salt. Nargisi kofta with hard boiled egg encased in spicy kofta.

Ingredients:

Step-1:

• 8 hard boil egg  

• 400-500 g chicken keema finely grounded
• 2 tbsp finely chopped green chilli
• 4 tbsp finely chopped onion 
• 2 tbsp finely chopped ginger-garlic each
• 1 big size boiled mashed potato
• 1 raw  egg, 2 tbsp corn flour
• Salt and sugar as per taste
• 1 tsp paprika powder, 1/2 tsp turmeric powder
• 1 tsp garam masala powder

Step-2:

•  1/2 cup yogurt
• 2 big size sliced fried onion
• 2 tbsp ginger -garlic paste
• 2 tbsp each poppy seeds, cashew, melon seeds paste 
• 1/2 tsp red chilli powder-1/2 tsp paprika powder
• 1/4 tsp turmeric powder- 1/2 coriander powder
• Salt - sugar as per taste
• 1/2 tsp garam masala powder
• 1/4 tsp kewra water  
• Oil for deep fry
• 4 tbsp oil &4 tbsp ghee for cooking
• 2-4 each long, green cardamom, cinnamon[1/2 inch size]

Preparation:

1. make a sticky dough with ground keema and mashed potato
2. add with it all finely chopped & powder masalas and 1 raw egg
3. now cut the dough in equal 8 pieces
4. wear cooking gloves and then put each keema dough in your palm
5. and wrap 1 boiled egg with each keema patty like the image above
6. heat oil in a deep wok and fry 2-3 koftas per batch
7. take out all koftas when it turns  golden brown
8. heat oil & ghee in another wok and add whole garam masala 
9. make a thick paste with fried onion and yogurt
10. make a red paste with all powder masala and salt -sugar
11. add onion paste  and red paste in ghee on medium flame
12. now add poppy seeds, cashew and melon seeds, paste and stir for 1-2 mins
13. add 1 cup of hot water and koftas and cook on low flame for 1-2 mins 
14. and turn the koftas carefully and cook for 1-1/2 mins
15. add kewra water and garam masala powder
16. put off the gas and cover for 1 min
17. ready to serve Nargisi Kofta Korma with any type of  hot roti & rice

Serves: -4

Chicken Kofta Korma

Chicken Kofta Korma [Chicken Meat Ball Curry]

Introduction: Chicken Meat Balls in gravy, Incredibly scrumptious chicken Kofta Curry will add flavour to your Ramadan feast. The chicken meat balls paired with Korma curry results in a perfectly succulent meal.

Ingredient:

Step-1:

• 300 g chicken  minced
• 3 tbsp finely chopped onion
• 1 tbsp chopped green chilli
• 1 tbsp ginger -garlic paste
• 1 raw egg, 1 tbsp yogurt
• 4 tbsp corn & gram flour
• salt and sugar as per taste

Step-2:

• 2 tbsp each : melon seed, poppy seed, almond , cashew together
•  boil for 10 mins and make a thick paste
• fried brown onion 1/2 cup, 4-5 green chilli and 4 tbsp chopped tomato
• grind and make a thick paste and 1/2 cup hung curd
• 2 tbsp ginger -garlic paste
• 1/2 tsp garam masala powder and 1 bay leaf 1/2 tsp cumin seed
• 1/2 tsp kewra water
• 1/2 tsp coriander & 1/4 turmeric powder
• Salt and sugar as per taste
• Sunflower oil 6 tbsp & 4 tbsp ghee
• 2 tbsp chopped cilantro

Procedure:

1. heat oil in a wok and add 2 tbsp ghee
2. add cumin seed and bay leaf
3. when cumin stop to crackle then add onion and nuts paste
4. and stir for 2-3 mins when oil becomes over the masala then 
5. add yogurt and powder masala on medium flame
6. and stir when oil again becomes over the masala then 
7. add 2-3 cup of water and salt and sugar
8. all  ingredients of step 1 mix well and roll it into lemon size balls (20)
9. and when gravy starts to boil, add these balls
10. and don't stir for 15 mins, just let it rest with the lid on
11. when gravy becomes thicker, add ghee,
12. add garam masala and kewra water and cook for 1 min 
13. put off the gas and sprinkle cilantro
14. serve Kofta Korma with roti, paratha, nun or fried rice 

Serves: 4-5

Nawabi Shahi Tukda

Nawabi Shahi Tukda 

Introduction:

Shahi Tukda is one of the Royal Desserts served in the Mughal Cuisine. It was introduced in India by the Mughals. Mostly prepared during the Festive month of Ramadan. It's also called double ka meetha.

Ingredients:

• 8 sliced bread , sides cut out
• 2 bottles of amul kesar badam milk( or  milk with saffron and badam)
• 1/2 cup of ghee
• 1/2 cup of sugar
• 1 cup of water
• 1/4 tsp kesar soaked in lukewarm water
• 4 tbsp roughly chopped almond & pistachio
• 150 g kalakand meethi
• 1 tsp Cardamom powder
• 1 tbsp kewra water

Procedure:

1. heat a pan and add sugar and water to boiling
2. when sugar melts , keep the sugar syrup aside
3. now take a small bowl with kesar
4. and soak the kesar with 4 tbsp hot sugar syrup 
5. now keep the kesar aside with a cover 
6. now heat another pan and pour ghee
7. fry the bread slice's until light brown
8. and take out the fried bread slice's in a tray
9. after few mins ,dip each of the bread slices in sugar syrup
10. after a few second take out the slices in syrup
11. now take 4 serving bowl 
12. and carefully, 2 syrupy bread slice's in each bowl
13. and keep them aside
14. now  heat the pan and pour milk mix  and cardamom powderin the pan
15. and stir the milk until 1/4 thick on low-medium flame
16. now mash the kalakand with 5-6 tbsp hot milk 
17. when kalakand becomes smooth like paste 
18. then add this paste to the hot milk to boil together
19. when the milk is a bit thick, put off the gas oven
20. now add kewra water in milk and cover the milk for 2-3 mins
21. now pour the creamy thick milk in each bowl overs the bread slices
22. cover each layer of bread slice with 5-6 tbsp creamy milk
23. now sprinkle 1 tbsp kesar water and chopped nuts in each bowl
24. now keep the bowls in fridge for 5-7mins
25. ready to serve chilled Nawabi Sahi Tukda

Serves: 4

   

Pheni Paratha

Pheni Paratha [Pakistani]

Introduction:  Paratha which looks as if it is made winding threads. Multi layered flaky flat bread.

Ingredients:

• 3 cup all purpose flour
• 3 tbsp wheat flour
• 1 tsp salt
• 1& 1/2 tsp sugar
• 1/4 cup unsalted butter
• 1/4 cup ghee
• 1/2 cup sunflower oil
• 1/2 cup extra flour for dusting
• 1 cup lukewarm water

  Procedure:

1. take a bowl and put into flour and wheat flour
2. add salt, sugar,and 1 tbsp ghee & butter[ mixed]
3. add lukewarm water slowly and make a soft dough
4. cover the dough with a kitchen towel 
5. rest the dough for 1 hour
6. cut the dough equally 5 pieces
7. mixed ghee &butter then coat all doughs and cover again
8. after 15 mins roll each dough like a thin roti
9. brush each roti with ghee-butter and dust flour over the roti
10. and cut the roti thing string with pizza cutter 
11. after cutting again brush ghee-butter and dust flour
12. overlap the roti on cutted side slowly
13. twist these strings together hold both edges
14. and make a dough again like a knot 
15. now let these knot doughs rest for 5 mins
16. roll each dough like a teak paratha
17. fry the paratha  with oil
18. after frying roll the paratha again with roller pin to loose it's ribbon
19. now pheni paratha is ready to serve

  Serves: 3-4