Food from far and wide

Food from far and wide

Food from far and wide. Week end special dishes.

Mutton Roganjosh (4 Portion)

Mutton With Bones 1000 gms
Ghee 100 gms
Curd 150 gms
Ginger / Garlic Paste 20 gms
Coriander Powder 5 gms
Meat Masala Powder 20 gms
Saunf Powder 5 gms
Garam Masala Powder 5 gms
Cinnamon 2 gms
Black Cardamom 2 gms
Cloves 3 gms
Bay Leaf 1 gms
Kashmiri Red Chillies 60 gms
Brown Onion Paste 100 gms
Fresh Coriander Chopped 10 gms
Salt To taste
• Heat the ghee in a thick bottom pan. Add the lamb and sauté for 2- 3 minutes till the meat is sealed from the outside.
• Add the whole spices and stir, add the ginger / garlic paste and sauté for a few minutes.
• Add the kashmiri chilli powder, curd and sauté for a further few minutes. Add the meat masala and coriander powder and stir.
• Add some mutton stock and the brown onion paste. Cover and simmer till meat is tender and done. Add the garam masala powder and saunf powder.
• Remove off the heat and serve hot garnished with coriander. Best eaten with rice or pulao.
Malaysian Chicken Curry ( 4 Portion)
Chicken Boneless 500 gms
Chopped Garlic 10 gms
Chopped Onion 50 gms
Worcestershire Sauce 1 tspn
Curry Powder 1 tspn
Cumin Powder ½ tspn
Dhania Powder ½ tspn
Salt to taste
Refined Oil 50 gms ( For Paste )
Refined Oil 50 gms
Chopped Galangal 20 gms
Chopped Ginger 20 gms
Chopped Lemon Grass 15 gms
Chopped Kaffir Lime Leaves 5 nos
Chopped Onion 100 gms
Chopped Garlic 25 gms
Chopped Thai Red Chilli 10 gms
Cashewnuts 25 gms
Shrimp Paste ½ tspn
Salt to taste
• Wash chicken and set aside
• Saute all chopped ingredients, cashewnuts, shrimp paste and salt. Cool and grind into a fine paste.
• In a wok, heat oil, add chopped garlic and stir fry, add chopped onions and stir fry.
• Add the chicken and sauté, add the rest of the ingredients & sauté.
• After a few minutes add the ground paste and stir fry.
• Add some stock and sauté till chicken is cooked. Check for seasoning and let the sauce thicken.
• Remove off the fire, garnish and serve hot with steam rice.
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