Non Vegetarian Dishes

    

                   23- Gobhi Palak Gosht

Gobhi, Palak ,Gosht

Cooking is one of my  favourite hobby . It gives me pleasure to share  recipes  with all of you .I had  already been published a number of  meat recipes  with spinach .One more delicious recipe is Ghobhi -Palak -Gosht . Although it requires a little bit more time  in preparation  but It's flavour  and taste is unbeatable. so... why to hesitate to give some  more time  to cook  delicious recipe of  Ghobhi -Palak -Gosht

Here is  the recipe ...

Category- non vegetarian

People- 4-6
Time 30-45 min.

Ingredient 

• Meat - 1/2 kg,  




• Mustard Oil / Refined Oil -4 serving  spoon 
• Onion Sliced-1 Medium size
• Onion Paste-2 serving spoon
• Ginger Paste -1/4 tea spoon
• Garlic Paste -1/2 t.s
• Red Chili Powder-1/2 tea.spoon
• Turmeric Powder-1 tea.spoon
• Coriander Powder-1/2 tea.spoon.
• Salt -1/2 t.s or according to your  taste
• Spinach(chopped)-1 k.g
• Cauliflower -1/2 g.m (chopped )
• Tomato(chopped)-1 (medium size)
• Green Chili-5-6,
• Coriander Leaves (chopped)-2 serving spoon

Method 

Fry  Sliced Onion in   the  hot mustard  Oil till it turns little Brown . Add meat pieces  and stir  a little . Let it's Water Dry. Add  Ginger - garlic -Onion Paste  and mix it nicely  with meat. Add Salt,  turmeric, red chili  coriander  powder, Chopped Green Chili, Tomato,  chopped Spinach and  Cauliflower. Mix it well  with   gravy  and close the lid of pressure Cooker . Bring it to 4-5 whistle on  the low flame till meat  turn soft and well cooked. 

Let  the  pressure  cooker cool, and  lid open it self . Mix  it well as there should be no pieces of  cauliflower  or spinach. It Should be turn into thick gravy. parch it well , when oil started coming  on the gravy . Turn off the heat .It's done.  

Garnish it with chopped coriander leaves.

Gobhi, Palak ,Gosht

Enjoy the Taste of Delicious Gobhi-Palak-Gosht with plain roti and  rice 

Happy Cooking!!!
Arshia Zaidi

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                         22-  Fish Fry 

Fish fry

Fish fry  is  one of the most popular dish among non vegetarians . People cook  it   in different- different style. My  mother  has her  own style  to cook it .The awesome recipe of fish fry  from my mother  is right there for  you .

Marinating fish in curd

Ingredients-

• Fish-1/2 k.g Skinless, Sliced, washed
• Curd- 250 gm.(1 bowl)
• Salt 1/2  tea spoon  
• Fenugreek leaves(kasoori Methi Patta )-1table spoon)
• Garlic Paste -1tea spoon
• Turmeric powder- 1/2 tea spoon
• Red chili Powder- 1/4 tea spoon
• Salt- 1/4 tea spoon
• Corn flour-2 tea spoon
• Besan-  2 tea spoon
• Water- 1/2 cup

For Marinating

Clean and wash well  pieces of fish, remove extra water  and  put it  in the bowl, add curd, salt, garlic paste, and  dry methi patta. Mix it all well  altogether  and marinate fish for at least 30.min.

 For Batter

Fish fry

Prepare a thick paste of turmeric powder, corn flour, red chili powder,Beasan and salt.with small quantity of water.

How to do

 Now heat  mustard oil in  the pan, take out the fish pieces from the curd  and  dip it in the mixture . Fry it on the low flame till it turn golden brown . 

Sprinkle  some chat masala  on fish fry  and enjoy it hot with lemon and onion.

Happy Cooking  !!!

Arshia Zaidi

   

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                     21-   Paye 

lamb/ Beef shank

Chilled Winter is the best time to enjoy paye (lamb/ Beef shank). It is very famous dish  among  non vegetarians for its  rich  flavour  and fat contents. 

 Although it takes enough time ( 1-1/2 hour  approx) to cook  but if  you are  fond of delicious   paye .....then  time is no bar . 

   

 Here is  the delicious payee  recipe for you.....

Category - non vegetarian
People - 4-6 
Time  -1-1/2 hour( approx)

 Ingredients for paye to boil - 

• Payee( shank) 2 k.g ( lamb / beef ( clean and well washed) ask  butcher to make it extra  clean then It will take you less time to wash , you can  use hot water  to clean it as well ) 

•  Ginger (adrak) paste- 1/4 tea spoon

•  Garlic (lehsun) paste - 1/4 tea spoon

•  White  cardamom (hari illayachi -6 ( crushed)

•  Lay leaves( tez  patta)-4

•  Cinnamon (Daal chini- 4 pieces

•  Javitri- 4 flower

•  Jaiphal powder- 1 pinch

•  Salt- 1/4 tea spoon 

 In between  prepare  gravy  for  paye..............

Put clean and  well washed  bones  in the big  pressure cooker , add ginger- garlic paste , crushed  hari illayachi, tej patta, jaiphal - javitri, daal chili , salt with 2 glass of water,  bring it to  8-10 whistle on the low flame to cook well then turn off the heat. let the pressure  cooker cool  and lid open  it self . 

 Ingredients  for gravy.......

•   Onion  slices- 1 onion
•   Cooking oil- 3 table spoon
•   Onion paste- 4 table spoon
•   Ginger  paste- 1/4 tea  spoon
•   Garlic paste- 1/4 tea spoon
•   Turmeric powder- 1/2 tea spoon 
•   Coriander powder- 1/2 tea spoon
•   Red chili powder- 1/2 tea spoon 
•   Garam masala powder- 1/4 tea spoon
•   Salt- 1/4 

How to do  

Take a big pan, fry few slices of onion  in the cooking oil, add turmeric, coriander, red chili powder,  onion - ginger garlic paste, garam  masala , and salt  with 1 cup of water, stir it well, cook it till oil started coming on the  gravy. Now mix well cooked  bones with its extracts in the gravy , stir it well and add 2 glass of water . Adjust salt and  it's  consistency as per your liking . Make it to boil on the low flame. When  aroma of paye started coming out from the vessel, turn off the heat . 

Garnish it with chopped coriander leaves and  green chili . Close the lid  for 10 min and Serve it hot with lemon, chopped green chili and  ginger .

 Happy cooking!!!
 Arshia zaidi  
    

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 20- Chicken Qorma 

Chicken  Qorma 

 There are number of recipes  of chicken which I want to share with you ... I would like to begin with Chicken Qorma, which is one of the most favourite recipe  of  non vegetarian people.  


Category- non vegetarian 
People - 4
Time - 1/2 hour  


Ingredients - 

• Murg (Chicken)-1 k.g(well washed)
• Pyaaz(Onion paste)- 8 table spoon 
• Lehsun(Garlic paste) - 1/2 tea spoon
• Adrak (Ginger paste)-1/4 tea spoon 
• Tez patta-  5-6
• Loung (Clove) - 4
• Hari illayachi(Green Cardamom)- 4 (crushed)
• Haldi powder( Turmeric)-1/2 tea spoon
• Dhania powder ( coriander- 1 tea spoonLal Mirch (powder)-1/2 tea spoon 
• fry onion slice paste-   - 1 tea spoon    
• Garam masala - 1/4 tea spoon
• Jaiphal , javitri, daal chini powder - 1 pinch  
• Taza Dahi( fresh curd, not sour)- 1 table spoon( blended)
• kewada essence- 3-4 drops
• Salt- 1/2 tea spoon

Method 


Take a big shallow  heavy bottom  vessel , Fry sliced onion , clove , green cardamom , tez patta  in the hot oil. add chicken pieces ... stir 2-3 times and  let it's water dry. Mix ginger- garlic,  onion paste, add  spices like turmeric , red chili   coriander  powder with  chicken. stir again ,  add one cup of water and  mix it all together. Cook  it on the  medium  flame till it turn soft and   well cooked.  parch it well . 
 
 When it is done Mix garam masala,   fresh  curd, fried onion paste in the chicken  gravy ,adjust  salt according to your taste .When  aroma  started coming out of the dish  and  oil starts floating  on the pottage(gravy) .Turn off the  flame , mix  3-4 drops of keoda essence in the chicken qorma and close the lid  for 15 min to infuse flavour.
Such kind of   recipes need  rich   quantity of oil , so  you can  add  extra oil   as  per your  liking.

Chicken  Qorma 

To make a little  loose  gravy  , mix  2 cup of water and   boil it again  on the low flame .

Happy cooking !!!
 Arshia zaidi 

    





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                        19-  Egg Curry(Ande ka salan) 

Egg Curry 

Yesterday some guest visited  me at home and there was nothing special  to cook for them. Only Eggs were there in  the fridge.... so I cooked  egg curry  quickly  which I served  with daal, salad  and  roti (bread) 
Try this recipe of Egg curry.... you are going to love it . 

 Category- non vegetarian 
 Time- 15 min.
 People 2 -3

 Ingredients- 

•  Eggs- 4 (boiled )
•  Cooking Oil- 3 table spoon 
•  Onion paste-6 table spoon
•  Turmeric powder-1/4 tea spoon
•  Coriander powder- 1/2 tea spoon
•  Red chili powder-1/2 tea spoon
•  Salt-1/4 tea spoon.

How  to do - 

Heat the cooking oil  in shallow frying pan or khadhai, add onion paste, lal mirch powder,coriander powder and  salt, stir 2-3 time , mix one  cup of water approx close the lid and cook it on the low flame till its water dries up. Onion smell should not be there , so parch it  well , you can add some more water to parch if it is required. 

When oil started coming on the edges, and  texture of the gravy  turn  golden  brown ,add boiled eggs  with one  cup of water, adjust  salt  and  make the gravy  boil . When oil started coming  on the gravy.(you can add some more oil if  it is  required).

Egg Curry 

Turn off the heat , Egg curry is ready to serve.
Enjoy it with roti and rice. 

Happy Cooking !!!
Arshia Zaidi







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18- Torie-Gosht (Ridge Gourd with Meat)

   Torie-Gosht (Ridge Gourd with Meat)

When  meat  cooks with lentils or vegetables .... its taste amazing ,You can  enjoy both taste of  vegetarian  and  non vegetarian  food at the same time. 
My previous non- vegetarian dish was chane  ki daal - gosht .Today  Torie - Gosht  recipe is for you.

Category - non vegetarian
Time -  15- 20 min.
People- 2-3


 Ingredients - 

•  Mustard oil /cooking oil- 3 table spoon
•  Onion slices-  few
•  Meat  -  250 g.m
•  Torie (ridge gourd)- 1/2 k.g-  
•  Lehsun (Garlic paste)- 1/4 tea spoon 
•  Adrak (Ginger paste) - 1/5 tea spoon   
•  Pyaaz(Onion paste) - 2 table spoon Haldi (Turmeric) -1/2 tea spoon
•  Lal mirch(red chili) - 1/4 tea spoon
•  Dhania( coriander) powder- 1/2 tea spoon
•  Ripe tomato - 1 chopped
•  Green chili- 4 (chopped)
•  Green  coriander leaves (chopped) -  to garnish 

How to do - 

Heat the mustard oil in the pressure cooker, fry few onion  slices  with meat pieces  till it turn  golden brown. Mix ginger - garlic paste and stir  a little . Now add  onion paste, turmeric powder, coriander powder, red chili powder,  ripe chopped tomato, salt and some water( 1/2 cup)  let it cook  for a while ,  parch it well When oil started coming  on the  gravy, add pieces of  torie , mix it well altogether with  gravy. do not add water  as torie  would release its  own water in good  quantity.  Close the lid of pressure cooker and bring it to 4-5 whistle on the low  flame. turn off the heat, let the lid open  itself. 

When the lid open, check meat , if  it is well cooked and turn soft, then  dries up water which  oozed out  from torie . 

   Torie-Gosht (Ridge Gourd with Meat)

Do not forget  to stir time to time other wise  gravy  will burn on the  bottom of the pressure cooker.   , adjust salt according to your taste. Parch is well (you can  add some cooking oil if it is required as non veg. dishes  need enough oil to parch)  When oil started coming on the edges, turn off the heat. take it out in the bowl ,  garnish it with green  coriander leaves .Enjoy the yummy taste of  Torie- gosht with  roti (bread) and plain rice.

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                            17- Chane ki daal -Gosht

 Chane ki Daal- Gosht
(meat with chick pea lentil)

 It  has  always  been a pleasure  to cook  for my  family  and  friends. Today  my family  has  expressed a desire to cook  Chane ki daal - gosht  at  dinner, which  is  great in  taste  and easy to  cook  as well . It  goes very  well  with  plain rice and onion- lemon salad. 
Try this once.... you are  going to fall  in love with  this  awesome dish .    

  Category- non vegetarian  dish 

  Time  20 min. 

  People -3-4 

Ingredients 

•  Meat- 250 g.( well washed  and  squeezed ) 
•  Chana daal - 1/2  glass or one cup( soaked in water for 1/2 or 1 hour) 
•  Cooking oil-  4 table  spoon 
•  Onion slices-  1 onion 
•  Onion paste- 2 table spoon 
•  Garlic paste-1/4 tea soon 
•  Ginger paste -1/4 tea spoon( shallow) 
•  Turmeric powder- 1/2 tea spoon
•  Coriander powder- 1/2 tea spoon 
•  Red chili powder- 1/2 tea spoon 
•  Salt- 1/4 tea spoon
•  Garam masala - 1 full pinch 

For bhaghaar/ Tadka

 Pure ghee- 1 table spoon

 Onion  slices -5

 Green chili- 3- 4 ( chopped) 

 Cumin seeds -(zeera) -1 full pinch 

How to do - 

Heat the cooking oil in  pressure cooker and fry few slices of onion . Add  meat pieces  in the hot oil,stir 2-3 times with ladle ,and lets it water dries up. When  water evaporated, add onion paste, ginger- garlic paste , turmeric powder, red chili powder, coriander powder and salt , mix it well altogether, add some water (1/2 cup) and  cook it  well.  When  oil started coming on the edges,  mix water soaked  chana daal  with other ingredients  and  2 cup of water. Close the lid  and  bring  it  to 5 -6 whistle on the medium  flame , after 5-6 whistle, turn off  the heat and wait for lid to open. 

When  the lid open , check  meat  pieces with your finger, Meat pieces should  be soft and well cooked.  When it is done , mix it  well  and  add  some water to reduce its thickness. boil it again , adjust salt  and  take it out  in the bowl .

 Chane ki Daal Gosht
(Meat with chick pea lentil)

Now prepare  baghaar/ tadka   for  chane ki daal - gosht ,  for that ....  heat  the pure ghee  in the frying pan, fry few slices  of onion ,cumin seeds and chopped  green chili,(as you can see in the pics.) Garnish  Chane ki daal - Gosht  with this baghaar. 

Happy Cooking!!!

Arshia Zaidi 

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                   16- Qeema-Aaloo 

Qeema-Aaloo 

Yesterday I pampered my husband  Alam with his favourite dish Qeema-Aaloo which I served him  with roti , plain  rice and  mint salad. 
Here is the recipe for you....









Category - non vegetarian
Time - 20 min.
People-4 people 
Ingredients-   

• Minced Meat/ Qeema )-1/2 k.g( well washed and squeezed)
• Potatoes(Aloo)- 2 (medium size )Cut into small pieces

• Cooking Oil- 4  table spoon
• Onion (pyaaz) paste - 4 table spoon
• Garlic (lehsun)paste- 1/2 tea spoon
• Ginger (Adrak) (Chopped)-1/2 tea spoon  
• Turmeric( haldi) powder- 1/2 tea spoon
• Red chili  (lal mirch)powder- 1/2 tea spoon
• Coriander( dhaniya)  powder- 1- tea spoon
• Green chilies- 5-6( chopped)
• Red cardamom- 4 
• Black pepper( kali mirch) 6-8 
• Cumin seeds (Zeera )-1/4 tea spoon 
• Clove - 3
• Bay leaves (tez patta)-2 

Method-

Heat  cooking  oil in the pressure cooker ,fry few slices of onion, then  add well washed minced meat ,  Ginger -garlic paste, tez patta, badi illayachi, kali mirch, loung,  and zeera  in the oil, stir 2-3 times with spatula  and let's its water dries up, then  add ingredients  like turmeric powder, coriander powder, red chili powder, onion paste and salt , mix it all together, add half cup of water, and bring it to 5-6 whistle on the medium flame then turn off the heat. 

When the lid open,  parch it well,  mix  chopped green chili   and  pieces of potatoes, mix it all together, add  some  water (4 table spoon approx) and  close the lid . Bring it  to  2 whistle  on the low flame and turn off the  flame.

Qeema-Aaloo (Minced meat with Potatoes)

When the lid open, please check if the  Qeema -Aaloo is well cooked , adjust salt and  parch it well . When oil started coming on the  edges , turn off the heat. (mix  some extra oil if it is required.)

Some time you can enjoy  Qeema- Aaloo  with poori ( fried Indian bread) and sandwiches. These  combinations  are  great  in taste.

Happy  cooking !!!
 Arshia zaidi





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15- karela, Qeema  aur chane ki daal

Bitter Gourd with minced meat and Split chick peas
(Qeema, karela aur chane ki daal )

Few days ago I tasted a new  non  vegetarian recipe  which was prepared  with minced meat, karela  and chane ki  daal . Although I do not  like karela  due to  its bitterness, .... but I found  karela with  qeema and  chana daal  ...very-very  tasty  and it was not bitter at all. I have learnt  this  special recipe for you from  my in  laws. If  you  are non vegetarian and fond  of  karela , then surely you  would love it. 

Category- non vegetarian

Cooking time - 15- 20 min. 

Preparation time - 1 hour 

People - 4

Ingredients -

•  Bitter gourd (Karela) -250 g.m
•  Minced meat- 250 g.m
•  Onion -1/2 k.g(sliced)
•  Split chick peas(Chane ki  daal)-1 small  cup (soaked    in water  for 30 minutes)
•  Turmeric powder- 1/2 spoon
•  Coriander powder- 1/2 tea spoon
•  Red chili powder- 1/2 tea spoon
•  Garlic paste - 1/4 tea spoon
•  Ginger paste- 1/4 tea spoon
•  Lemon juice - 1 tea spoon  
•  Salt- 1/2 tea spoon
•  kalauji-1/4 tea spoon
•  Moti souf -1/2 tea spoon 

How to remove bitterness of  bitter gourd 

 Wash  and scrape  the bitter gourds(karela) ,and cut into  slices, mix one tea spoon salt in slices  and keep under the  direct sun light  for one  hour, after that  wash it properly,  and boil it with some salt(1/2 tea spoon) and lemon juice(1  tea spoon) then drain out water  and  dry slices under the  sun  light .This  method helps to  remove bitterness in  karela. 
Some people enjoy the bitterness of karela but people do not like it's bitterness  like me ,can try  this  method to  extract its bitterness.  

Cooking Method 

Heat the mustard oil in the  pressure cooker, fry dry karela slices and keep it aside . Fry sliced onion in the same oil, till it turn little brown, Add minced  meat and ginger-garlic paste , stir  2-3 times then mix turmeric powder, red chili powder, coriander powder, salt  and saute for few minutes. Now mix  fried karela slices and chane ki daal  in the gravy , Add 1/2 cup of water in the pressure cooker , mix it all together and  bring it  to 5-6 whistle  on the medium flame. Now turn off the heat, When the lid open, please check.... if chane ki daal and qeema  is cooked well.  
adjust salt , and parch it  well as there should be no water left. When  oil started coming on the edges,turn off the heat , take it out  in the bowl , garnish it with mint and onion. 
Enjoy the taste off karela with qeema and  chane ki daal . Its  delicious n different!!!

  

Bitter Gourd with minced meat and Split chick peas
(Qeema karela aur chane ki daal )

Happy cooking!!!
Arshia zaidi

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                            14- Khichda

 Khichda 

I am very fond of  delicious, spicy  non vegetarian  dish  khichda , which is cooked with meat, whole  grains like whole wheat (sabut gehoon), Whole Barley (sabut jau) and  lentils. This chatpati dish is awesome in taste  and is healthy as well Jau(barley) is  consider to be the most nutritional  cereals, which has right quantity  of  all the vital  nutrients. It's fiber helps in lowering the  cholesterol  level  by eliminating the fatty acids  and   keeps  our digestive  system in proper order. This dish is very digestible and does not make  stomach heavy...  Its make you feel lighter even  if you  enjoy  a   good quantity of khichda.

 Category- non vegetarian 
 People - 4-6
 Time - 1 hour  

 Ingredients- 

• Sabut jau(whole  barley) - peel off- 2 cup
• Sabut Gehoon (whole wheat ) - 1 cup 
• Baking Soda - 2 pinch                
• Chana daal (split  bangal gram) -1/2 cup 
• Urad daal (dhuli) split black gram (skinless) - 1/2 cup
• Masoor (dhuli)- 1/2 cup



  sabut Jau and gehoon

• Moong ( dhuli) split green gram( skinless)- 1/2 cup 

(Soak   lentils and whole grains in water  for 7-8 hours)  or over night 

For Meat  Gravy 

• Meat- 1 k.g (mutton / beef 
• Cooking  oil -6-8 table  spoon 
• Turmeric powder- 3-tea spoon( full)
• Red chili powder-  1 tea spoon (full )
• coriander  powder-3 tea spoon
• Onion paste - 6 table spoon
• Ginger paste - 1/2 tea spoon
• Garlic paste- 1/2 tea spoon



cooked whole wheat and  barley

























• Garam masala - 1/2 tea spoon 

For garnishing

• Coriander leaves( chopped)
• Green chili ( chopped)  
• Ginger  ( chopped)
• Lemon

Method- 

Put Whole grains in  pressure cooker with sufficient water( 3 cup approx), baking soda( 2 pinch), and 1/2 tea spoon salt . Bring it  to 5-6 whistle on the low flame then turn off the heat. Let the pressure cooker cool and  lid open it self. When the lid open, crush the whole grain well, add some water and pour out  crushed whole grains in other  big vessel.

If it is not turn soft  enough, add sufficient water ( 2 cup) and again bring it to 3-4 more whistle on the low flame. Cook water soaked lentils with some  salt (1/4 tea spoon) in another pressure cooker and bring it to 3 whistle on the low flame. When the lid open, mix well cooked lentils   with  crushed  soft whole grains , and keep it aside. 

Now  make  preparation to cook meat  which you have to mix with whole grains and lentils. 

Heat cooking oil in the pressure cooker, fry few slices of onion, add well washed meat pieces and  cook it  till its water dries up then add ginger -garlic, onion paste, stir a little  and mix  other  ingredients like turmeric, coriander , red  chili powder and salt,  add 2 cup of water and mix it well altogether, close the lid of pressure cooker and bring it  to 4-5 whistle  on the low  flame, turn off the heat.  

When  the  lid open ,check   pieces with your finger , if it has turn soft , parch it well, please make sure, that  gravy should not burn  on the bottom other wise the smell of burn gravy will spoil the taste of whole dish ... so keep stiring. You can add some  more oil in meat gravy  if it is required. When the oil starts coming on the  edges of the  pressure cooker. turn off the heat.

Now mix this meat gravy with cooked lentils and  whole grains ,  add 1/2 tea spoon  garam masala. to increase the taste of khichda .Add sufficient water to reduce its thickness then adjust the salt. Put the vessel of khichda on the flame and bring it to boil. Spicy khichda is ready to serve.

 Khichda ( Meat with lentils and whole
wheat (gehoon) and Barley (Jau)

Garnish it with chopped coriander leaves,green-chili and ginger. Serve it pipping hot with lemon. It's ever lasting  great taste you would  not forget!!! 

 Happy Cooking!!!
 Arshia Zaidi

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         13 -    Bhuni kaleji (Roasted Mutton  liver

 Roasted Mutton liver ( Bhuni kaleji) 

Few days ago  my brother  Roofi visited  me with his family from Bareilly .I wanted to cook  some thing  special  for him as I knew that he is fond of  kaleji which  my mother used to cook  for  him.So I tried to  cooked  Mutton kaleji (Liver ) for him... which came out  delicious as my  family  enjoyed it  a lot. 

Here is the recipe..... 
   
Category- non vegetarian 
People- 3-4
Time - 20-30 min.

Ingredients- 

• Mutton kaleji ( liver)- 500 g.m ( well washed)
• Onion paste -4 table spoon
• Ginger paste - 1/4 tea spoon
• Garlic paste - 1/2 tea spoon
• Turmeric powder- 1/2 tea spoon
• Ccoriander  powder- 1 tea spoon
• Red chili powder- 1/2  tea  spoon 
• Bay leaves - 3 
• Garam masala - 1 pinch (full)
• Soya leaves- (dry and choped)- 1 table spoon
• Kasoori Methi  leaves- (dry)- 2 table spoon
• Salt- 1/2 tea spoon   

How  to do -

Fry  sliced onion  in  the  hot  cooking oil. Add  pieces of kaleji and  saute it well. Mix turmeric, chili, and  coriander  powder and  ginger- garlic paste , salt , bay leaves, soya -methi  leaves .Add 2 cup of water  and bring it to 7-8 whistle  on the  medium  flame, now turn off the heat. Let the lid open itself . When the lid of  pressure cooker open, Check the pieces of kaleji  with you finger if it  has turn soft  and  well cooked.  parch it well, add Garam  masala  and adjust the salt. When    oil starts coming on the  gravy and  savory aroma starts making  you  impatient to have it ....  turn off the heat.It is done.

It  would be great  if you use green  fresh  soya leaves  inspite of  dry leaves .Relish  kaleji  with roti (Indian bread)and plain rice ... 

 Roasted Mutton liver ( Bhuni kaleji) 

Happy Cooking!!! 
Arshia Zaidi  














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                                  12- Matar-Qeema)

 Matar- Qeema(Peas with minced meat)

If  you are fond of  non vegetarian food then be prepared to  relish  the taste of  delicious  Matar-Qeema (mince meat  and peas).

• Category- non vegetarian
• Serving - 4 people
• Cooking time - 1/2hour 

 To cook this yummy dish  you will be needing - 

Ingredients - 

• Mince meat- 1/2 k.g ,
• Fresh green peas- 1 k.g,  
• Cooking  oil/ mustard oil - 4 table spoon 
• Garlic paste- 1/2 tea spoon, 
• Ginger paste 1/4 tea spoon,
• Turmeric powder- 1/2 tea spoon,
• Coriander powder- 1/2 tea spoon, 
• Red chili powder- 1/2 tea spoon,
• Onion paste -6 table spoon, 
• Bay leaves- 2-3, 
• Red cardamom-4 
• Garam masala- 1/4 teaspoon , 
• Green chili ( chopped) 2-4  

 How to cook-  

Heat  cooking oil in the  pressure cooker, fry few onion slices  in the  hot oil  and add well washed and squeezed  mince meet  in the oil , stir 2-3 times  and let its water dry, when water  dries up, mix ginger -garlic and  onion paste , bay leaves, clove, black pepper, lal illayachi, turmeric , red chili ,coriander powder, and  salt.  mix it  well altogether and add 1/2 cup of water... close the lid... and bring it to 5-6 whistle  on the medium heat. now turn off the heat . and let the lid open it self.

 Matar- Qeema(Peas with minced meat)

When the lid open , check care fully,  if mince meat is  well cooked ...if it is so, parch it well, then add green  fresh peas  and chopped chili with  1/2 cup of water. Again  bring it to 2 more whistle in the pressure cooker. Turn off the heat.When the lid open ... adjust  salt and  parch it well.When oil starts coming on  the edges of  the  pressure cooker .Turn off the heat. Matar- Qeema is ready to serve. Surprise your self and  your family with great taste of matar qeema with roti  and plain rice. It's a must try dish with Bread / Paav also.


Happy cooking!!!
Arshia zaidi

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                           11-Mutton Qorma (korma)

 Mutton Qorma 

Mutton Qorma /Korma is my all time favourite dish , once I got  an  opportunity to learn  this  recipe from an  old, experienced  professional  chef , who used to  cook     feast  in Muslim functions. ...  

I remember ,...that  chef  had come  at  my  in laws place  to cook  Biryaani ,Qorma , and Zarda (sweet  saffron  rice)  for Nazar  on was  so  curious to know  the  recipe of the  Imam's  chehlum. He  was cooking food  in  the court yard , I  Mutton Qorma, so I went in the court yard , stood  there,   and  learnt  Qorma recipe  from him. After  that  I  started  cooking in the same manner .

 
Here is the recipe....

Category- non vegetarian  
Time -  20 min.
People- 3-4

Ingredients

• Mutton-1/2 kg(well washed and clean)
• Refined oil /Pure ghee 4-6 table spoon
• Onion slice - 1 medium size
• Bay leaves( tej patta)- 3-4
• Garlic paste(lehsun) -1/4 tea spoon
• Ginger paste(Adrak)- 1/2 tea spoon
• Green cardamom(hari ilayachi)- 4-6 crushed
• Red cardamom( laal illayachi) - 3 pieces( crushed)
• Salt- 1/2 cup
• Fried Onion  paste- 1 table spoon 
• Onion paste - 4 table spoon
• Turmeric powder (haldi)- 1/4 tea spoon
• Coriander powder (dhania)- 1/2 tea spoon
• Red chili powder( laal Mirch)- 1/2 tea spoon
• Garam masala powder-1 pinch
• Gaiphal, javitri, daalchini powder-1 pinch
• Dry Coconut paste -1 tea spoon
• Curd (fresh) not  sour- 1 table spoon 
• kewda essence- 2-3 drops

How to cook -

Heat the oil in the pressure cooker and fry few  slices of onion, add  meat pieces, crushed green - red cardamom  and bay leaves , stir a little ,and  let its  water dry . Now mix ginger- garlic  paste,  onion paste ,turmeric  coriander,  red chili  powder  and salt, mix it well all together.  Add 2 cups of water to  bring it to 5-6  whistle on the medium flame. 

After  5-6  whistle, turn off the heat and  let the pressure cooker cool and  lid open it self, When the lid open please check if mutton has turn  soft  and well cooked . if it is done ... add fried onion -dry coconut paste, garam masala ,Gaiphal, javitri, daalchini powder   and  fresh  curd   in  the meat  gravy.  Parch it well  on the low flame till oil started  floating  on the Mutton Qorma .  Mix  2-3 drops of kewda essence in the  Qorma, close the lid  for some time (15 min.approx). Its  done . 

Enjoy the everlasting taste of feast (Mutton Qorma) at your  home with  plain roti,  rice, or tandoori roti and Biryani.  

 Mutton Qorma 

Happy Cooking!!!
Arshia Zaidi

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                                             10-  Galawat ke kababs

Galawat ke kababs(minced meat snacks)

This awesome dish I have learnt from my dearest Khala.....Munni Aunty (Tasneem  Akther)  She is from Lucknow  and  cooks best of the best Galawat ke  kabab. It is also called Ghutwa kababs. 
She  guided me to write this recipe in such a nice way .I am happy to share this recipe with you all .Hope you would enjoy !!!  Thank u  Munni Aunty  for your support  and encouragement. love u so much . 

Here is the recipe.......




Ingredients -

• Mince Meat- 500 k.g
• Raw Papaya Paste 1 table spoon( do not peel off , grind it with its skin)
• Garlic paste-1/2 tea spoon
• Ginger paste- 1/4 tea spoon
• Garam Masala-1 full pinch
• Gram flour(Besan-) 2 table spoon, Roasted with out oil
• Salt- 1/2 tea spoon
• Bay leaves-2-3
• Onion-3 big size (sliced and fried)
• Turmeric powder- 1/2 tea spoon
• Coriander (Dania) powder-1 tea spoon



 Raw papaya paste

• Jaiphal-Javitri- Daalchini Powder-1 pinch 

Method-

First of all wash  mince meat in the sieve  and  let the water drain.  Put mince meat in the  bowl , add raw papaya paste, garlic -ginger paste , garam masala , salt, and  mix it well all together.  keep it aside  for 6 hours or  so ,  when  mince meat has turn soft, .then  go forward  to cook Galawat ke kababs ( ghutwa kabab).

Fry sliced onion  in the  hot  oil  till it turns golden brown ,add bay leaves, turmeric- coriander powder and  stir well.  Mix prepared  marinated mince meat  mixture in  the vessel , add roasted  besan  and  mix it well.... all together,  adjust the salt according to your taste. Mix  half cup of water in the dish and cook  it well . When  oil starts floating on the dish. Turn off the heat . It's done .

Enjoy  it hot with  poori ,Roti  and  rice..............

Happy Cooking!!! 
Arshia Zaidi 

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                                  9- Shami  kababs

Shami Kababs

One of my adorable friend was demanding me to publish Shami kabab recipe since a long time.Today I am going to full fill his wish. Hope he would  like it.  
This recipe of Shami kabab surely give a different, delicious taste to your tongue. 


   

    Category- Non Vegetarian 
    People- 4
    Time-  40 minutes.

For shami kabab recipe  you will be  needing.....

Ingredients-

• Minced Meat (Qeema) 1/2 k.g(with out  fat 
• Chana daal / large split Yellow lentil  (250 g.m (1 glass) soaked in water for 1 hour)
• Onion- 1(medium size)
• Garlic- 1 bulb (medium size)
• Whole Red Chili-4 
• Zeera-1 tea spoon
• Garam masala - 1/2 tea spoon
• Bay leaves -3-4 
• Salt-1/2 tea spoon 
• Oil to fry

For stuffing

• Coriander leaves (chopped
• Green chili- chopped
• Ginger( finely chopped)

Method-

Wash Qeema  in the  sieve  and put  it in the  cooker with chana daal  and  other  spices  (do not  add water as chana daal is  soaked in water) Bring it  to  3-4  whistle on the low flame then  turn off  the heat .Let the pressure cooker cool. When the lid open , stir 2-3 times,if it is done, dry  up water  as there should  be no water left. Let it cool and  grind it in the food processor to make a  thick paste of it.

Mix chopped onion, ginger,  green chili,  and coriander or mint leaves in the paste, adjust salt according  to your taste  and make small patties  of them .

Now heat the cooking oil in the heavy bottom or non stick frying pan  and  shallow fry Shami kababs till it turn golden brown from both sides. 

Enjoy it  hot with green coriander chutney (sauce),plain roti, crispy paratha or Biryani. 

Shami Kababs

Happy Cooking!!! 

 Arshia Zaidi 

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                                                        8- Mutton Biryani

Mutton Biryani

My father Mr Hilal Ali Zaidi  has been very fond of  non vegetarian  food. He is a key person  who used  to inspire  my mother  to cook dishes  which tastes best of the  best. 

When ever I go to Bareilly  to spend quality time  with him, I always try to pamper  my adorable father with his favourite dishes. I know, I am not able to  get the taste of my  mother's hand....but I try  my level best  to satisfy  my daddy's  crave  of  having  good  food  as I do not   forget to  add a daughter's affection which makes my  Mutton Biryani tastier..... 

Category- non vegetarian

 People -  4-5
Time- 1 hour  

Ingredients-For yakhni (meat  and spices  extract)

• Mutton-1/2 k.g ,Big  pieces  and bone in ( well washed )
• Ginger-1  tea spoon,(chopped)
• Garlic- 1 medium size bulb
• Onion-1 medium size (cut into big pieces)
• Cumin seeds (zeera) - 1 tea spoon
• Black pepper (kali mirch)-10 pieces
• Black cardamom (lal iyyachi)-4 pieces
• Green  cardamom  (hari illaychi)- 6 pieces
• Clove - 4 pieces
• Fennel seeds (Sauf)- 2 tea spoon
• Bay leaves- 3
• Coriander seeds(Dhania sabut)- 1 tea spoon
• Nut meg (Jaiphal  powder)-1 pinch
• Mace (Javitri)-2 flower
• Cinnamon (Daal chini)-2 large stick pieces
• Salt-1/2 tea spoon 
• Water -3 glass   

 Method

 To prepare Yakhni (meat extract).... mix meat, spices, herbs, salt,  all together in 3 glass  of water  and  let it cook  slowly  on the low flame till meat  gets  half cook (only 3 whistle approx on the low flame). After 3 whistle, turn off the flame  and  let the lid open it self.  When it  is  done,  filter  and  squeeze the  spices extract gently  and  take out the meat  pieces in the plate (do not wash pieces) keep the  yakhni (meat extract) aside.

 (You  can do it  another  way as you can  tie up  all the spices, herbs  and  roots (except onion  and  garlic) in a muslin cotton  cloth , drop  it in the  cooker with  meat pieces, salt  and  3 glass of water. Spices  will release the flavour  in water while cooking  and  you can mix this  prepared meat - spices extract  directly  in rice to cook biryani.)

 Ingredients for Biryaani

• Basmati Rice-( White/ brown  as per your choice)-1 k.g,(socked in water  for 30 min or as per rice quality  and  given instruction   )
• Refind oil -  8-10 table spoon
  
• Onion (sliced)-4 medium size 
  
• Bay leaves-4 
• Clove-4
• Green cardamom-6
• Garlic paste- 1 tea spoon
• Ginger paste- 1/2 tea spoon
• Cumin seeds (zeera)-1/2 tea spoon
• Salt- 1/2 tea spoon



 Meat Extract (yakhni) for  Biryani

• Saffron colour( zard rang)- 1/4 tea spoon
• Rose water- 2 table Spoon

Method

Take  a  big heavy bottom vessel , fry sliced onion

salad

till it turns light golden, in between add garlic- ginger paste, cumin seeds, clove , green cardamom , salt,  and  bay leaves in oil, stir  2-3 times,  mix  meat pieces,  filtered   meat  extract  (yakhni), salt  and  water soaked- baasmati rice with other ingredients.

Mix it  altogether , add 1 more glass of water  in  the rice  and bring it to boil on the medium flame , stir  gently with a  spatula. adjust the salt  and close the lid. Now Cook  it  on the  low  flame   till it  well  cooked. 

 When rice is done, turn off the heat, dissolve 1/4 tea spoon  saffron (zard) colour in 2 table spoon of rose water  and  sprinkle on the pulao to get  saffron  and  white rice flavour. Close the lid. Enjoy  it pipping hot  with shami kabaab,salad , garlic - red chili chutney  and qorma .

Red Chili - Garlic Sauce
( lehsun- mirch ki chutney

Happy cooking!!! 

Arshia Zaidi!!!

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                                  7-  Arvi -Gosht)

Arvi-Gosht

Since last  weekend  my family  has been  demanding  me to  cook  Arvi -gosht...Yesterday i  full filled  their  wish  and cooked  it.  It always gives me immense  pleasure when my family and loving ones enjoys  dishes. 
Rainy  season is  the best season  to cook arvi -gosht because in this  season fresh colocassia  (arvi) , ....is  easily  available in the market. 
If you like non veg. dishes... then you  surely going to fall in love with it .try it!

For 4 people
Here  are the Ingredients - 

• Meat -250 kg
• Arvi (small)-250 gm(in  half- pieces)
• Onion fried - 1 small( paste)
• Turmeric powder-1/4 tea spoon
• Red chili powder-1/4 tea spoon
• Onion paste-1tea spoon (full)
• Ginger- garlic paste-1/4 tea spoon
• Garam masala - 1 pinch 
• Green chili-3 ( chopped)
• Coriander powder-1/4 tea spoon
  
  

  Method-

Fry one sliced onion in  the hot oil . Add  meat in the pressure cooker  and  stir a little. let it's water dry ..add salt  turmeric , chili, coriander power, ginger, garlic paste, with  one full tea spoon of onion paste. add one cup of water and  close the lid of pressure cooker , bring it to 4-5 whistle on the medium flame . Turn off the heat . Wait patiently till the lid open it self.

 When the lid open,  check if the pieces of meat turn  soft or  need   more whistle to cook  When it is done.. parch it well  till  the oil starts floating on the dish. Now add arvi  with  one  cup of water  and  bring it to one whistle to cook arvi well. when  it is done ,  add  fried onion  paste with 1 pinch of garam masala, It will increase the flavour  and  aroma of the dish. Add  sufficient  water to make shorva . bring it to boil on low flame... garnish it with chopped green chili.

Arvi-Gosht

Enjoy it with roti  and  plain rice... it

awesome !!

Happy cooking 

Arshia Zaidi!!!

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       6-   Meat Kofte With Hari Soya- Methi ka Saag 

  Meat Kofte With Hari Soya- Methi ka Saag 

If  you are ready to make  some extra effort  in cooking  to  enjoy a great dish then  this  awesome  non veg.  kofta dish  is specially for you from  my mother's kitchen .

Earlier I have shared  palak- soya - methi ke kofte  with you , now I would  like  to share  kofte  with  soya-  methi saag which has it's own aroma  and  taste.  

  Category- non vegetarian
   People- 4
   Time- 45 min

For this awesome dish  you will be needing - 

Ingredients (Meat Balls (kofta)

• Mince meat(qeema)-1/2 k.g
• Onion paste-2 table spoon
• Garam masala powder- 1/4 tea spoon 
• Rosted chana powder-or gram flour (rosted)-3 table spoon full
• White poppy seeds powder ( khas- khas 1/4 tea spoon)
• Ginger-garlic paste-1/2 tea spoon 
• Turmeric-1/2 tea spoon
• Red chili powder-1/4 tea spoon
• Salt-1/2  tea spoon

For filling     

• Ginger (chopped)-1/2 tea spoon
• Coriander/ mint leaves-(chopped-1table spoon
• Green chili-chopped-4-5
• Onion(chopped)-1small

 prepared minced meat  for meat balls ( kofta)

fillings for meat balls

kofte

Meat balls/ kofte

Method

Wash well mince meat in  the sieve  and drain well. Finely grind  mince meat in the mixer grinder, add onion, ginger- garlic paste, turmeric and  red chili powder, garam masala,  roasted chana powder,  khas - khas paste all together  and  blend it well. (you can kneed it like a dough for 5-6 times to mix it well )Well mixing is very important  to make your kofta smooth  other wise, meat balls  may break while cooking.

Put  small  quantity of prepared mince meat mixture  on your palm and  fill chopped  mixture of coriander, green chili,onion- ginger in it  and make  small  balls of  it . 

Keep it aside and start preparation for gravy.

For that you will be needing-

Ingredients for gravy 

• Soya leaves(Dill leaves)-2 cup (chopped) 50 gm.
• Hari Methi (fenu greek leaves -1 cup (chopped)-10 gm.
• Onion paste-4 table spoon
• Mustard oil/ refined oil- 4-6 table spoon
• Garlic-Ginger paste-1/2 teaspoon
• Salt-1/2 tea spoon
• Turmeric powder -1/2 tea spoon
• Red chili powder-1/2 tea spoon
• Coriander powder- 1/2 tea spoon

Method-

To prepare gravy, heat the  mustard oil in the deep pan, add onion- ginger- garlic paste, turmeric, red chili, coriander powder and  salt  , mix it well all together.

Add  half cup of water in the pan  and  cook it  till the water dries up. After parching  ...add  mince meat -balls in  gravy very care fully, just move pan a little to mix it  all together. 

(Please do not use ladle to move meat balls till it cooked a little.) 
Now mix green chopped soya-methi  leaves with gravy, add  two cup of water  and  let  the dish cook  on the medium flame till the meat balls turn soft and well cooked. parch it well. When oil started coming on the  edges . Turn off the heat. Meat balls with soya-meth ka saag  is ready to enjoy.

While cooking  stir care fully  time to time ... so that the gravy  will not  burn on the bottom of the vessel. 

  Meat Kofte With Hari Soya- Methi ka Saag 

Happy Cooking!!!
  Arshia zaidi

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                          5-Palak- Soya-Methi ke kofte 

Meat balls with soya ,palak, methi  saag

Couple of months ago my loving cousin sister Binni Baji (Sehba Imam) was recalling the taste of my mother's recipe  kofta with palak ,soya, methi ka saag. She demanded me to publish that recipe  for her. Due to lack of time i was not able to cook this dish  as  this dish requires a lot of time . 
 Few days ago I visited  my home town Bareilly where I cooked this dish for my father . Our domestic help Noor afshaan helped me to cook this dish.....thank you ... Noor fshaan  for the cooperation.

Category - non Vegetarian

Serve-  4-6 people

Preparation time:1 hour

  Ingredients  for Meat  Balls (kofta)

• Minced  meat (qeema)- 1/2 k.g
• Onion paste- 2 table spoon
• Garam masala powder-  1/4 tea spoon 
• Roasted chana powder-or gram flour (roasted)- 3 table spoon full
  
• White poppy seeds powder ( khas- khas 1/4 tea spoon)
• Ginger-garlic paste- 1/2 tea spoon
  
• Turmeric-1/2 tea spoon
  
• Red chili powder- 1/4 tea spoon
  
• Salt- 1/2  tea spoon

For filling

• Coriander/ mint leaves-chopped-1-table spoon
• Green chili-chopped- 4-5
• Onion(chopped)-1 small
• Ginger (chopped)-1/2 tea spoon

Method


Wash well minced meat in  the sieve then drain well. Finely grind  minced meat in the mixer grinder, add other ingredients and  spices all together  and blend it well.

 prepared minced meat   mixture 
for  meat balls

Well mixing is very important  to make your kofta smooth  other wise,meat balls  may break while cooking.
Put  small  quantity of prepared minced meat on your palm , fill chopped  mixture of coriander, green chili,onion- ginger in it  and  make  small  balls. 

meat balls/ kofte

Keep it aside  and  start preparation for gravy. 
For that you will be needing-

Ingredients for gravy 

• Spinach( palak chopped)-1k.g chopped
• Dill leaves( soya leaves)-1table spoon
• Fenugreek leaves green( hari methi )-3 table- spoon /or dry leaves-1 tea spoon
• Onion paste-2 table spoon
• Mustard oil/ refined oil-4 table spoon
• Garlic-Ginger paste-1/2 teaspoon
• Salt-1/2 tea spoon
• Green chili-5 (chopped)
• Turmeric-1/2 tea spoon
• Red chili powder-1/2 tea spoon



fillings for meat balls



kofte

• Coriander powder- 1/2 tea spoon

How to do -

To prepare gravy, heat the mustard oil in the deep pan, add onion, garlic  ginger paste, stir a little,now add turmeric, red chili,coriander powder salt, stir 2-3 times,add 1/4 cup of water and  let it cook till the water dry. Now add chopped  hari palak, methi,soya leaves, mix  it all with gravy well. When  palak cooked a little, add  meat  balls in the gravy care fully , just move the pan a little so that gravy mix with the meat  ball.  

Do not use ladle to move meat balls till it cooked a little. Stir time to time. Cook  this dish on the medium flame. You  need  not  to add water in it because  palak leaves its water itself. While cooking  you can smell the  aroma of  hari soya- methi leaves  which  can  make you  impatient to eat it. So have patience till  the  dish is ready. 

Meat balls with soya ,palak, methi saag

When the kofta turned soft  and  well cooked  with palak. let the water dry of the dish, parch it well. Adjust the salt again. When  oil started separate  from the gravy. Turn off the heat. palak soya- methi kofta is ready... 
Now  last but not the least... garnish your dish with your  love  and  affection... believe me it will make your dish richer  and tastier. Have it with roti  plain rice.its  tastes sooooooooooooo delicious.

Happy cooking!!!
Arshia zaidi
 



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                                 4 - Mutton Stew 

Meat stew /Mutton stew

Mutton Stew is one of the most favourite dish of all of us. People cook it in different -different style.Mummy had her own style to cook it. I remember when ever Mummy cooked this awesome dish... i always demanded  her to cook it in large quantity... as we  always loved to enjoy left over Mutton stew in the breakfast with a layered crispy paratha....

Just try it...and let your taste buds decide the rest.

Ingredients

• Mutton/beef-1/2 kg 
• Onion-1kg 
• Refined oil/ghee- 4-6 table spoon
• Broken dried red chillies- 4-5
• Red chili powder 1/2 tea spoon
• Roasted cumin seeds powder(bhuna  zeera)-2t.s  
• Clove (loung)-3
• Black Peppers (Kali mirch)-6
• Black Cardamom- (laal illaychi)6
• Ginger-(chopped)-1/2t.s
• Garlic(chopped) 10-15 cloves
• Jaiphal , javittri,daalchini powder- 2 pinch
• Salt- 1/2t.s

Method

Fry sliced onion in oil till it turn little brown. Add meat pieces, and  constantly stir  till  water dries up. Now add bay leaves, clove,black cardamom,black pepper and  broken red chili . Stir  again,add 1 kg onion (cut into big pieces) with chopped garlic  and  ginger. Please  do not add water  as onion releases its own  water . Close the lid of pressure cooker and  bring it to 5-6 whistle on the low flame.

Now turn off the heat, let the pressure cooker cool down. When the lid open itself. stir it  and check meat  with your finger as  it has turned soft  or need more time to cook .If it is done. Add  two tea spoon roasted cumin seeds  and  jaiphal, javittri and daalchini powder . Adjust the  salt and  parch it well.  When  oil starts separates from the gravy. It  means stew is done . Enjoy it with roti  and plain rice.

 Meat stew / Mutton stew

With left over stew..  enjoy crispy layered paratha .

Happy Cooking!!!

Arshia Zaidi

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                     3 -Gosht ,Tamatar aur Hare Dhanie Ka Shorva

 Gosht- Tamatar aur Hare Dhanie ka shorva

When you  desire to eat a light non veg dish,  mutton shorva can be a perfect choice .... This  is simple  and  quick  recipe which is healthy, juicy, and  undoubtly has a  great taste.







Catagory- non veg.dish
Cooking time-20 min.
People- 3-4

Here are the Ingredients 

• Mutton-1/2 k.g (washed)
• Refined oil/ cooking oil -5-serving spoon 
• Garlic paste -1/2t.s
• Ginger-1/4t.s 
• Onion paste-6 serving spoon full
• Coriander powder-1/2t.s
• Turmeric powder1/2 t.s
• Tomato-riped (red)-chopped-1-medium size
• Coriander  leaves(chopped)-1-serving spoon  
• Salt -1/2 t.s or according to your taste.

 Method

Put pressure cooker on the low flame.Fry one sliced  onion  till it turn  little brown. Add meat pieces and stir a little .let  it's exude dry. Now add ginger - garlic paste,onion paste, turmeric  powder,coriander powder , red chili powder, chopped red tomato and salt. stir a little, Add 2-cup of  water  and  close the lid of pressure cooker.Cook it for 4-5 whistle on the low flame.Wait patiently till the pressure cooker  open  itself.Take out one piece of meat  and  check it with your fingers ,if meat has turned soft or not.When  meat is done, parch it well  When oil starts separates  from the gravy. Add four cup of water to  get it in thin consistency  (shorva) . make it to boil well .

Last but not the least..add chopped coriander leaves in  shorva to add fabulous flavour.Your awesome meat shorva is  ready to eat. Enjoy it  with Roti(bread) & steamed rice. 

Happy Cooking!!!

Arshia Zaidi

     

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                                2- Fish Curry (Masale wali Machli)

Fish Curry 

Fish is a high protein,low fat food that provides a numerous health benefits.It is excellent source of omega -3 fatty acid which may reduce the risk of  sudden cardiac attack  and  brain strokes.It can improve one's blood lipid level.

Though my mother was pure vegetarian but she used to cook amazing non veg. dishes. I learnt  this recipe from her.After my marriage I cooked it for my husband  and in laws.I remember there was a guest in our house who had some doubt on my cooking skills, but when I cooked fish curry for them...and  that guest tasted it ... he said suddenly... "I have never-ever had such a delicious fish curry."

This  awesome fish curry recipe is right there for you.Try it.... 

For Marinating

• Fish-1/2 k.g Skinless,Sliced,washed
• Curd-250 gm.(1-bowl)
• Salt1/2 t.s 
• Fenugreek leaves (Methi Patta )-1table spoon)
• Garlic Paste -1tea spoon

For Gravy

• Mustard oil/Refined oil(prefer mustard oil)4-table spoon
• Fenu greek seeds(methi dana) 5-6
• Onion paste-4 table spoon
• Coriander powder-1/2 tea spoon
• Red chili powder-1/2 t.s
• Turmeric 1/2tea spoon 
• Salt1-/2or per your taste

marinating fish in curd

Method-

Clean  and wash well  pieces of fish, remove extra water & put it  in the bowl,add curd,salt,garlic paste, and  dry methi patta. Mix it all well  altogether  and marinate fish for at least 30.min.Now heat  mustard oil in  the pan, take out the fish pieces from the curd  and  fry it.

To prepare gravy.... 

 fried fish

we need to add 5-6 methi dana, onion paste, red chili,turmeric , coriander powder and salt in the remaining oil. Add  little water(2-table spoon)  and  cook it  till  oil separates out. Now add fry fish pieces in gravy,  and  cook  it on the low flame  till  fish get  well cooked . When oil starts floating on the top of gravy turn off the heat .  

Fish Curry

Fish curry is  prepared.Serve it with Roti  and  steamed rice.

Happy Cooking!!!
  Arshia Zaidi

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                             1- Shaljam-Palak-Gosht

Shaljam - Palak -Gosht

Few days ago I met a distant relative in a family get together. He was Praising my late mother for her cooking skills. 
He revealed to me that "he could not forget the taste of my mother's dishes even after so many years."  that moment I  felt proud about her.
Saag -Saljam- Gosht  is my  Daddy's favourite dish which  Mummy  used to cook often  for  him . Here is  the recipe ...










Category- non vegetarian

People- 4-6

Time 1 hour

Ingredient 

•  Meat - 1/2 kg,  




•  Mustard Oil / Refined Oil -4 serving spoon 
• Onion Sliced-1 Medium size
• Onion Paste-2 serving spoon
• Ginger Paste -1/4t.s
• Garlic Paste -1/2 t.s Red Chili Powder-1/2t.s
• Turmeric Powder-1 t.s
• Coriander Powder-1/2 t.s.
• Salt -1/2 t.s or according to your  taste
• Spinach(chopped)-1k.g
• Turnip-250 g.m (2 Medium Size) chopped
• Tomato(chopped)-1 (medium size)
• Green Chili-5-6,
• Coriander Leaves (chopped)-2 serving spoon

  Method

Fry  Sliced Onion in   the  hot mustard  Oil till it turns little Brown . Add meat pieces  and stir  a little . Let it's Water Dry. Add  Ginger - garlic -Onion Paste  and mix it nicely with  meat. Add Salt,  turmeric, red chili  coriander  powder , Chopped Green Chili, Tomato,  chopped Spinach and  turnip. Mix it well  with   gravy  and close the lid of pressure Cooker . Bring it to 4-5 whistle on  the low flame  till meat  turn soft and well cooked.

Let  the  pressure  cooker cool, and  lid open it self . Mix  it well as there should be no pieces of turnip or spinach. It Should be turn into thick gravy. parch it

well , when  oil started coming  on the gravy . Turn off the heat . It's  done .  

Shaljam - Palak -Gosht

Garnish it with chopped coriander leaves.Enjoy the Taste of Delicious Saag-Shaljam Gosht with plain roti and rice. 

Happy Cooking!!!

      Arshia Zaidi