BiryaniHub4U

Mutton Soup / मटन सोरबा

Ingredients:-

Mutton: 300gm (with bone)
Garlic : 3 medium (whole)
Ginger:60-70gms
Green Chilli:30gms
Onion:2(medium size whole)
Black Pepper:15-20 no.
Black Cardamom:3 no.
Green Cardamom:10 no.
Bay Leave:5-7 no.
Clove:7-9no.
Water:5(litres)
Salt : as your taste (black salt/himalyan salt is best option)

Yield:3-4 pax
Cooking Time: 5-7 Hours

Preparation:Take a handi/cookware/patila of 6-7 litres of capacity. Put all above ingredients when water start boiling and then slow the flame. No need of oil because meat & chicken leave their fats during cooking.
However I prefer 1-2 tablespoon musterd oil. Its take 5-7 hours for extracting flaver. Very important concept of making soup, stocks and their derivatives is that flavour, aroma and color comes out from bone and bone marrow. So, its take long time and slow n' sweet flame. Then, you can get your mouthwatering flavour. Your taste bud will give you thanks! from 💗.

Benefits of black salt/सेंधा नमक /Himalayan Salt :-

https://youtu.be/hhpmFZb7UGs

Happy Cooking 👍👍👍

EGG KORMA

Ingredients:-
8 Eggs
1” ginger, chopped
5 green chillies, chopped
2 tbsp grated coconut
1tbsp coriander powder
3 cloves
1” cinnamon stick
2 green cardamoms
½ tsp turmeric
¼ milk
Salt to taste
3 tbsp ghee
8 cashewnut, chopped
2 medium onions, chopped
2 tsp coconut milk
2 tbsp chopped green coriander

Methods:-

1. Grind together the ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder.

2. Break the eggs, separate the whites from the yolks and put into separate bowls. Beat the egg whites till stiff. Add the egg yolks, milk and salt and set aside for ten minutes. Beat the mixture again and place the bowl in a large vessel containing a little boiling water. Cook till the eggs are set. Cut into cubes.

3. Heat the ghee in a pan and fry the cashewnut till golden brown. Drain and set aside.

4. To the same ghee, add the onions and sauté till light brown. Add the ground masala and sauté till the ghee separates.

5. Add half a cup of water and bring to a boil. Add the coconut milk and the egg cubes and cook gently till the korma thickens.

6. Garnish with chopped fresh coriander and serve hot with rice or parathe and green chutney*

Referred Book: Sanjeev Kapoor’s Khazana: Eggs
ISBN: 978-81-7991-477-9

GALINA XACUTTI

A combination of three sets of masalas—whole spice, dry roasted and tempered—all ground into a fine paste—go into the making of this specialty of chicken in a very rich gravy.

Ingredients:-
800g Chicken (2 Birds)
100ml Groundnut Oil
100g Onion
100g Tomatoes
200ml Coconut Milk (First Extract)
30ml Lemon Juice
Salt
150g Potatoes
25g Coconut
Groundnut Oil to fry Potatoes & Coconut
The Paste
30g Poppy Seeds
3g Ajwain
4g Mustard Seeds
4g Fenugreek Seeds
45ml Groundnut Oil
2 Sticks Cinnamon (1”)
10 Cloves
100g Onion
50g Coconut
6 Whole Red Chillies
10g Coriander Seeds
3g Black Peppercorns
6 Green Cardamom
5 Phulpatri
1g Nutmeg Powder
1g Mace Powder

Serves: 4
Preparation Time: 1:20 Hour
Cooking Time:22-23 Minutes

Preparation:-

The Chicken: Clean, remove the skin and cut each into 8 pieces.
The Vegetables: Peel, wash and slice onions. Wash and chop tomatoes.

The Potatoes Coconut: Boil, cool, peel and cut potatoes into ½” cubes. Remove the brown skin, make 1/8” thick slices and then cut coconut into 1” pieces. Heat oil in a frying pan and sauté both these ingredients over medium heat until brown.

The Paste: Broil poppy seeds, ajwain, mustard seeds and fenugreek on a tawa, remove and cool.

Heat oil in a frying pan, sauté cinnamon and cloves for 30 seconds.
Peel, wash and roughly chop onion. Slice coconut and cut into small pieces. In the oil used to sauté cinnamon and cloves, add onions and coconut sauté until golden brown, add whole red chillies and coriander seeds, stir until the chillies begin to crackle. Remove and cool.

Put the broiled spices, the sautéed spices and the remaining ingredients in a blender, add water (approx. 350ml) and make a fine paste.

Cooking: Heat oil in handi, add onion and sauté over medium heat until golden brown. Add tomatoes and the paste, bhunno for 2 minutes, add chicken, stir, add water (approx. 400ml), bring to a boil and simmer until tender. Now add coconut milk and lemon juice, bring to a boil. Adjust the seasoning.

To Serve: Remove to a bowl, garnish with the fried potatoes and coconut and serve with boiled rice.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3