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BiryaniHub4U, Bijnour, Lucknow (2026)

03/04/2022

You can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future.

Steve jobs

"जो होता है अच्छे के लिए होता है।"
😈😈😈

27/12/2020

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 👍👍👍

10/10/2020

WAFER PER EDA

Ingredients:-

100gm potato wafers
4 eggs
1 tbsp oil
1/2 tsp cumin
1 small onion, sliced
1 green chilli, chopped
1 medium tomato, chopped
salt to taste
1 tbsp chopped green coriander

Methods:-

1. Heat the oil in a pan; add the cumin seeds and onion and saute till golden brown. Add the green chilli and tomtao and saute till soft.

2. Add the tomato wafers, salt and 2tbsp water; cover with a lid and cook for a minute or two. When the wafers are soft and the mixture is hot, spread the mixture evenly in the pan.

3. Break each egg separately on top of the wafer mixture so as to cover the entire mixture. Cover with a deep lid pour some hot water on the lid and cook over a low heat until the eggs are set. Garnish with chopped coriander and serve immediately.

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

09/10/2020

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

08/10/2020

SAMUDRI KHAZANA TAK-A-TAK

This bountiful seafood delight owes its cute name to the sound that metal spatula make (takka-tak, takka-tak…) during the process of cooking.

Ingredients:-
250g Prawns (Medium Size)
250g Crab Meat
250g Fish
100g Seafood Mince
75g Ghee
5g Ajwain
100g Onions
10g Ginger
4 Green Chillies
8 Whole Red Chillies
5g Coriander Seeds
150g Potatoes
300ml Kahai Gravy
Salt
30ml Lemon Juice
5g Garam Masala
20g Coriander

Serves: 4
Preparation Time: 40 Minutes (+ Time taken for Kadhai Gravy)
Cooking Time: 9-10 Minutes

Preparation:-

The Seafood: Shell, de-vain, wash and pat dry prawns. Take a variety of non-fatty fish of your choice, remove scales, wash, de-bone and cut into 1” chunks. Use the trimmings to make the seafood mince.
The Vegetables: Peel, wash and chop onions, Scrape, wash and chop ginger. Remove stems, wash, slit, de-seed and chop green chillies. Boil, cool, peel and roughly cut potatoes. Clean, wash and chop coriander.

The Whole Spices: Pound red chillies and coriander seeds with a pestle.

Cooking: Heat ghee in a large tawa, add prawns, crab and fish, sauté over medium heat for 2 minutes. Remove from the centre of the tawa and place on the periphery. To the same ghee, add ajwain and when it begins to crackle, add onions, ginger and green chillies, reduce to low heat and sauté for 2-3 minutes. Add the pounded spices and seafood mince, sauté for 30 seconds, return prawns, crab and fish to the centre and add potatoes. With two metal spatulas, held vertically, chop the seafood and potatoes. After every few strokes, stir and fold the mixture. Now add the Kadhai Gravy and bhunno for 2-3 minutes until the gravy becomes thick. Adjust the seasoning. Sprinkle lemon juice, garam masala and chopped coriander, stir.

To Serve: Remove to a dish and serve with an Indian bread of your choice.

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

08/10/2020

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

07/10/2020

LAZEEZ PASLIAN

A delicacy of single-rib lamb chops cooked in a thick, yogurt-based gravy.

Ingredients:-
24 Spring Lamb Chops (Single Rib)
125g Ghee
200g Onions
10 Green Cardamoms
5 Cloves
2 Sticks Cinnamon (1”)
2 Bay Leaves
50g Ginger Paste
50g Garlic Paste
10g Coriander Powder
5g Red Chilli Powder
3g Turmeric
Salt
20g Cashewnut Paste
225g Yogurt
20g Ginger
20g Coriander

Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 1 Hour

Preparation:-

The chops: Clean and remove excess fat.

The Vegetables: Peel, wash and chop onions. Scrape, wash and cut ginger into julienne. Clean, wash and chop coriander.
The Yogurt: Whisk in a bowl.

Cooking: Heat ghee in a kadhai, add onions and sauté over medium heat until light brown. Add cardamom, cloves, cinnamon and bay leaves, sit for 30 seconds, add the ginger and garlic pastes, sauté until the moistures has evaporated, add coriander powder, red chillies, turmeric and salt, stir. Then add the cashew nut paste, bhunno until the fat leaves the masala, add yogurt and stir. Now add chops, cover and simmer, stirring occasionally until tender. Adjust the seasoning.

To Serve: Remove to a flat dish, garnish with ginger juliennes and chopped coriander, and serve with Phulka.

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

06/10/2020

DUDHIA BATAER

A shade of the rich and cultured hues of game cooking is seen in this magnificent delicacy of fried quail.

Ingredients:-
12 Quail
Ghee to deep fry
1 litre Milk
5g Black Peppercorns
10g Fennel Seeds
12 Green Cardamoms
6 Cloves
2 Sticks Cinnamon (1”)
2 Bay Leaves
1/2g Saffron
Salt

The Batter
100g Gramflour
3g Fennel Powder
3g Red Chilli Powder
Salt
½ g Saffron
200ml Milk
30ml Lemon Juice

Serves: 4
Preparation Time: 25 Minutes
Cooking Time: 1:20 Hour

Preparation:-

The Quail: Clean and remove the skin.

The Pepper: Pound with a pestle.

The Batter: Dissolve saffron in warm milk, mix with the remaining ingredients and make a batter of fritter consistency.

Cooking: Boil milk in a handi, add pepper, boil for a minute, add quail and the remaining ingredients, except ghee, and boil over medium heat until tender. Remove the quail (but leave the coating on).

Heat ghee in a kadhai, dip the boiled quail in the batter and deep fry—three-at-a-time—until a crisp, cream-coloured layer is formed. (Ensure there is no browning whatsoever).

To Serve: Remove to a silver platter and serve with a salad of your choice.

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

BiryaniHub4U

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