Lamb Chops

Lamb Chops

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INGREDIENTS
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth

INSTRUCTIONS 

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavours.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. 
• Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Source: allrecipes.com
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Hydrabadi Paya Shorba

Hydrabadi Paya Shorba

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INGREDIENTS:

Lamb trotters (paya) 10-12

1.      Onions 4 medium

2.      Garlic 10 cloves

3.      Turmeric powder 1/2 teaspoon

4.      Cloves 6-8

5.      Green cardamoms 4

6.      Cinnamon 2 inch stick

7.      Salt to taste

8.      Ghee 1/2 cup

9.      Red chilli powder 1/2 teaspoon

10.  Black pepper powder 1/2 teaspoon

11.  Fresh coriander leaves chopped bunch

12.  Garam masala powder 1 teaspoon

13.  Lemon juice 1 tablespoon

INSTRUCTIONS:

• Wash payas thoroughly. Cut two onions into quarters and finely slice the remaining. Make a paste of the quartered onions and garlic.
• In a large pot add fifteen cups of water and payas. Add onion paste, turmeric powder, cloves, green cardamoms, cinnamon and salt.
• Cook for four hours on low heat (dum). Boil till the payas are tender. If required, add another two to three cups of water.
• Heat ghee in a pan and fry sliced onions till golden brown. Add red chilli powder and pepper powder.
• Add to payas and cook for five minutes. Strain the liquid and separate the payas from the residue.
• Heat the strained liquid with coriander leaves, garam masala powder and the payas. Remove from heat when ghee appears on top. Add lemon juice. Serve with roti/ phulka/ sheermal.

Source: sanjeevkapoor
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Murgh Tikkas

Murgh Tikkas

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INGREDIENTS:

1 cup fresh unsweetened yogurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chilies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 large onion cut into very thin rings

Lime/ lemon wedges to garnish

1 tsp. Chaat Masala (available at most Indian groceries)

INSTRUCTIONS:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
• Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
• Remove from skewers and put the chicken in a plate.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
• Garnish the Chicken Tikka with these onion rings and serve with Naan.

Source: aboutfood

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Palak Chicken

Palak Chicken 

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INGREDIENTS:

Batch 1

Chicken Breast - 1 lbs (cut into desired pieces)

2. Coriander powder - 1 tsp

3. Garam masala - 1 tbsp.

4. Roasted Cumin Powder -1 tsp

5. Salt - as needed

6. Yogurt - 4 tbsp.

7. Ginger Garlic Green Chili paste - 1 tbsp.

Batch -2

1. Fresh Spinach (Palak) - 1/2 packet

2. Green Chilly - 2

3. Salt - 1/2 tbsp.

Batch -3

1. Big Onion -1 (finely chopped)

2. Tomato -1 (finely chopped)

3. Nutmeg Powder - 1/4 tsp

4. Oil/Butter- 2tblsp

INSTRUCTIONS:

• Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
• Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
• Heat oil/butter in a deep vessel and sauté onions until golden brown.
• Add the tomatoes and sauté until it comes as gravy.
• Now add the Batch-1 marinated chicken into the pan and little water.
• Let it boil until chicken is cooked.
• Now grind the cooked spinach in the blender by adding little water to get a paste.
• Add the spinach paste and nutmeg powder into the chicken pan.
• Let it cook for 5 more minutes.
• Now garnish with fresh coriander leaves.
• Serve it with hot chapatti, parrota or any fried rice.

Source: simpleindianrecipes

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Yakhni Pulao

Yakhni Pulao

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INGREDIENTS:

1.      Mutton 1 inch pieces1/2 kilogram

2.      Basmati rice 1 1/2 cups

3.      Salt to taste

4.      Fennel seed (saunf) powder 1 tablespoon

5.      Dry ginger powder (soonth) 1/2 tablespoon

6.      Cloves 3-4

7.      Black peppercorns 2-3

8.      Cinnamon 2 inch stick

9.      Bay leaf 1

10.  Green cardamom powder 1/4 teaspoon

11.  Ghee 4 tablespoons

12.  Caraway seeds (shahi jeera) 1 1/2 teaspoon

13.  Asafetida a pinch

14.  Green chilies stemmed3

15.  Mutton stock 3 cups

16.  Yogurt 1 cup

INSTRUCTIONS:

• Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.
• Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes.
• Add salt and whole green chilies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
• In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well.
• Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

Source: sanjeevkapoor

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