Potato-Cheese Croquettes

2 pounds potatoes, peeled and cut into chunks Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover and chill for at least an hour in the refrigerator.

In a small mixing blow, whip the other 2 eggs. Form the potato mixture into small walnut- size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. Heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until the are golden brown. Serve immediately.

4 tablespoons butter
4 eggs
1/2 cup grated Romano cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian bread crumbs, seasoned.
2 cups light olive oil

Mexican-Style Baked Fish

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.

If desired, serve with avocado and tomato slices.

Serves 4.

Hyderabadi Biryani recipe

Ingredients:

2 whole chickens skinned
1 12 kilograms rice basmati
500 grams yogurt
1 tablespoon red chili powder
As per taste saltClick to find more about salt
12 teaspoon turmericClick to find more about turmeric
2 teaspoon coriander powder
1 tablespoon garam masala
1 lemons' (large) juice
4 medium onionClick to find more about onion skinned & thinly sliced
3 tablespoon garlicClick to find more about garlic (crushed)
2 teaspoon gingerClick to find more about ginger (crushed)
10 green chillies
1 cup coriander fresh chopped
12 cup mintClick to find more about mint leaves
12 cup oil
6 green chillies chopped
2 tablespoon coriander leavesClick to find more about coriander leaves chopped
some saffron soaked in two tbsp water drops kewra
few drops of yellow food color

Preparation:

1. Heat the oil or gheeClick to find more about ghee in a heavy based sauce pan and fry the onions for 810 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.
2. Put the fried onions, garlicClick to find more about garlic, gingerClick to find more about ginger, coriander leavesClick to find more about coriander leaves, mintClick to find more about mint, green chilies, saltClick to find more about salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chickenClick to find more about chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.
3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamonClick to find more about cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and saltClick to find more about salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside.
4. In a large pan place 12 cup of oil at the bottom of a large heavy based pan then place the chickenClick to find more about chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork. 7. Serve with Raita and Baingan Ka Raita.

Black Bean Tortilla Melt

Recipe Ingredients:

1 (15-oz) can Black Beans rinsed and drained
1/2 tsp. Lawry's® Taco Seasoning Mix
6 (6-inch) Mission® Corn Tortillas
1/4 cup Fresh Cilantro minced
1 Lime cut into wedges
1 (4-oz.) can Green Chiles chopped and undrained
1 cup Cheddar or Monterey Jack Cheese shredded
Salsa as desired
Recipe Instructions:

1. Preheat oven to 450°F. Cut lime into 6 wedges. Mash beans. Add taco seasoning stirring well. Spread about 3 Tbsp. of the bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 Tbsp. green chilies and 3 tbsp. cheese. Bake tortillas at 450°F for 3 to 5 minutes or until cheese melts. Serve with fresh salsa.

Enjoy this delicious black bean tortilla melt Mexican recipe!
Type of recipe: Vegetarian
Preparation Time (min): 25
Cook Time (min): 5
Prep Tool: Oven

Murghi Korma

Ingredients :

1 tsp poppy seeds
1 kg chicken pieces
4 med onions
3 clv garlic
2 1/2 x cm piece fresh root ginger.
2 tbl desiccated coconut
2 x green chillies
1/2 tsp turmeric
50 gm fresh coriander leaves
3 tbl ghee
4 x cloves
2 1/2 x cm stick cinnamon
2 x black cardamoms
Small pinch ground nutmeg
Salt to taste
4 tbl full fat natural yoghurt, lightly whisked
450 ml water or chicken stock
1 tbl lemon juice

Method :

* Soak the poppy seeds in a little hot water for 15 minutes then drain thoroughly. Thinly slice two of the onions and reserve. Chop the remaining onions and process with the garlic, ginger, coconut, poppy seeds, green chillies, turmeric and half the coriander leaves until they form a smooth paste. Coarsely chop the remaining coriander leaves. Heat the ghee in a heavy based saucepan. Add the cloves, cinnamon, cardamoms, nutmeg and salt. Stir-fry the spices for 2 to 3 minutes then add the sliced onion.

* Continue to stir-fry until the onion is golden brown, then add the paste and cook for a few more minutes. Add the chicken pieces, the chopped coriander leaves and yoghurt and stir-fry for a few minutes until all the ingredients are well blended. Pour in the measured water or stock. Bring to the boil then reduce heat and allow to simmer, stirring occasionally, until the chicken is cooked and the sauce thickened, approximately one hour. Stir in the lemon juice and serve immediately

Tarka Dal Recipe

Ingredients:

1 1/4 c brown lentils 3 3/4 c water
1 ts turmeric
1 garlic clove, crushed
2 tb ghee
1 lg onion, chopped
1 ts garam masala
1/2 ts ginger, grated
1 ts coriander
1/2 ts cayenne pepper

Directions:

Wash lentils in cold water. In a pot, combine lentils, water,
turmeric and garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce excess liquid.

Heat ghee in another pot. Add onion and fry gently for 5 minutes.
Add garam masala, ginger, coriander and cayenne pepper; cook gently
1 minute. Add mixture to lentils and stir well. Garnish with
cilantro.

Butter Milk Kadi

Ingredients :

2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste

Method :

Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

Savory Bread

Serves: 4
Cooking time (approx.): 13 minutes
Style: North Indian

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
Garnish with finely chopped coriander leaves.

Dal Maharani Recipe

Ingredients:
1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

* Soak rajma, urad daal and chana dal overnight.
* Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
* Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
* Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
* Add salt, red chilli powder, turmeric powder and stir well.
* Add the mashed dals and boil for few minutes.
* Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Rajasthani Bhindi Recipe

Ingredients:

1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds


How to make rajasthani bhindi :

* Wash and wipe the ladyfingers.
* Snip off the two ends and slit on one side.
* Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
* Mix in a tblsp of oil and salt and mix well.
* Stuff this masala into the ladyfingers.
* Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
* Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
* Uncover and stir fry till the ladyfingers are crisp.
* Serve hot.

Paaya Nahari Recipe

Ingredients:


8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt


How to make paaya nahari:

* Clean and cut the paaya into three pieces.
* Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
* Add enough water to the paaya and place over heat.
* Add the chopped onions and the spice pouch along with salt as per taste.
* Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
* Remove the spice cloth and serve. Nahari is served in the morning.
* Narhari cooked overnight on a slow fire and served for breakfast is delicious.
* Serve hot with bread or rice.

Kashmiri Pulao Recipes

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

* Wash and soak rice.
* Heat oil and fry onions till golden brown and remove.
* Fry whole spices, turmeric powder, add rice and sauté.
* Add half-saffron dissolved in little warm milk.
* Add hot water and mix well.
* Cook a little. Finish with remaining saffron and cook till grains are separated and done.
* Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Galouti Kebab Recipe

Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs


How to make galouti kebab:

* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Galouti Kebab hot with onion rings and mint chutney.

Panchmel Dal Recipe

Ingredients:

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

* Mix all lentils and wash them properly.
* Soak them for half an hour.
* Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
* When cooked properly remove it from the flame.
* Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
* Then add red chilly powder and coriander powder and mix it with lentils.
* Finely chop coriander and sprinkle on lentil.
* Add lemon juice and serve hot.

Vegetable Kebab

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)


How to make vegetable kebab :

* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying

Preparation:


Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

Chicken Vindaloo

Ingredients:

* 3 chicken breasts
* splash lemon juice
* 2 Tbsp white wine vinegar
* 2 medium onions
* 5 tsp garam masala
* 1 tsp cumin
* 1 tsp ground coriander
* 1 tsp cayenne pepper
* ½ tsp mustard seeds
* ½ tsp ground cumin
* ½ tsp ground cinnamon
* ½ tsp chili powder
* pinch salt
* coriander leaves , to garnish
* 1 Bowl
* 1 Saucepan
* 1 metal or wooden spoon

Step 1:
Make a Paste
With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.

Step 2:
Fry the Onion and spices
Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.

Step 3:
Add the chicken
Add the marinaded chicken and cook until the chicken is opaque in color.

Step 4:
Simmer
Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.

Step 5:
Serve
Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

White Mutton Karahi

Preparation

White mutton karahi is a popular dish in Mardan. The recipe is simple. Take a kilo of bone-less mutton and put it in a karahi. Cover it and add some water, salt and a little animal fat to it. Let it cook in its fats and the water. When nearly soft add some green chillies citted in pieces and cover so that the chillies produce some taste and smell in it. When fully cooked enjoy with lemon cuts and naan

Ingredients

1 Kg bone less mutton
Salt As you like
Some Green Chillies
Lemon
Naan.

Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons groundcumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoon azafran powder
2 teaspoons dried mexican oregano
1 teaspoon juniper berries ground
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or
poultry. We suggest starting with whole spices for the best flavor, but you
can always substitute ground spices if you prefer.
1. Heat a small saute pan over medium-high heat. Add the coriander and
cumin seeds and toast, swirling the pan constantly, until the seeds give
off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool
plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the
chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the
spices to an even texture. The rub is ready to use now, or you can
transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard
or pantry for up to 1 month.

Dum-Pukht Biryani Recipe

Ingredients:

* Chicken, cut into pieces 1/2 kg
* Basmati rice, boiled 3 teacups
* Onions, finely chopped 3 medium
* Ginger / garlic paste 3 tsp
* Tomatoes, pureed 6 medium
* Green chillies, finely chopped 6
* Mint and coriander leaves, 3 tbsp
* finely chopped
* Chilli powder 1 1/2 tsp
* Coriander powder 1/2 tsp
* Turmeric powder 1/4 tsp
* Desi ghee or oil 4 tbsp
* Salt to taste
* Butter / oil 4 tbsp
* Coconut powder 2 tsp
* Sesame seeds 1 1/2 tsp
* Cumin seeds 1 tsp
* Onions rings, golden fried 3 medium
* Green chillies, sliced and fried 4
* Mint and coriander leaves, 2 tbsp, finely choped
* Garam masala powder pinch
* Oil / desi ghee 4 tbsp

Preparation:

1. In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic
paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
2. Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
3. Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice.
4. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 - 14 minutes. Serve with raita.