Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Mix ground meat with grated onions, salt and black pepper.
2 Shape into small balls and fry in oil until colour changes.
3 Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
4 Wash and soak rice.
5 Wash and peel turnip and cut into a few pieces.
6 Add both to aash.
7 Also add turmeric, salt and black pepper.
8 Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
9 If using fresh mint, wash and chop finely.
10 Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.
Ingredients Quantity Details
Turnip 500 Grams
Long Grain Rice 100 Grams
Beef 200 Grams
Onion 2 Large
Peas 50 Gram Split
Turmeric Powder 1/2 Tbsp
Mint Leaves 100 Grams
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Wednesday, October 3, 2007
Aash-e Gojeh-farangi
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in tomato paste and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes.
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Onion 250 Grams
Beef 500 Grams
Peas 1 Cup Split
Tomato Paste 5-6 Tbsp
Marjoram 2 Tablespoon
Mint Leaves 1 Tbsp Paste
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in tomato paste and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes.
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Onion 250 Grams
Beef 500 Grams
Peas 1 Cup Split
Tomato Paste 5-6 Tbsp
Marjoram 2 Tablespoon
Mint Leaves 1 Tbsp Paste
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Aash-e Gandom
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Soak peas, beans, lentils and wheat in water for 4-5 hours.
2 Peel and chop onions and fry in oil until slightly golden.
3 Add hot water, peas, beans, lentils, wheat, turmeric, salt, pepper and cook over low heat for about 1 hour, stirring frequently.
4 Wash and chop spinach and add to the aash.
5 Cook for another 10-15 minutes.
6 Fry 1 Tbsp of flour in oil for a few minutes and add to the aash.
7 Stir and cook for a few more minutes.
Ingredients Quantity Details
Wheat 100 Grams
Spinach Leaves 700 Grams
Chick Peas 500 Gram
Black-eyed Beans 50 Grams
Red Lentil 50 Gram
Peas 50 Gram Split
Onion 2
Turmeric Powder 1/2 Tbsp
Wheat Flour As required
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Soak peas, beans, lentils and wheat in water for 4-5 hours.
2 Peel and chop onions and fry in oil until slightly golden.
3 Add hot water, peas, beans, lentils, wheat, turmeric, salt, pepper and cook over low heat for about 1 hour, stirring frequently.
4 Wash and chop spinach and add to the aash.
5 Cook for another 10-15 minutes.
6 Fry 1 Tbsp of flour in oil for a few minutes and add to the aash.
7 Stir and cook for a few more minutes.
Ingredients Quantity Details
Wheat 100 Grams
Spinach Leaves 700 Grams
Chick Peas 500 Gram
Black-eyed Beans 50 Grams
Red Lentil 50 Gram
Peas 50 Gram Split
Onion 2
Turmeric Powder 1/2 Tbsp
Wheat Flour As required
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Aash-e Anaar
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying).
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Coriander Seeds 250 Grams
Onion 250 Grams
Beef 500 Gram
Peas 1 Cup Split
Pomegrante Seeds 1 Glass Paste
Marjoram 2 Tablespoon
Mint Leaves 1 Tbsp Paste
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying).
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Coriander Seeds 250 Grams
Onion 250 Grams
Beef 500 Gram
Peas 1 Cup Split
Pomegrante Seeds 1 Glass Paste
Marjoram 2 Tablespoon
Mint Leaves 1 Tbsp Paste
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Aash-e Aaloo
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Soak prunes in warm water for two hours.
2 Peel and slice two onions and fry in oil until slightly golden.
3 Make ground meat into 2 cm balls and fry with onions until colour changes.
4 Add 3-4 glasses of water and bring to a boil.
5 Finely chop herbs.
6 Wash rice once with warm water.
7 Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.
8 Mix well and cook over medium heat for about 20 minutes.
Ingredients Quantity
Long Grain Rice 100 Grams
Parsley 100 Grams
Coriander Seeds 100 Grams
Onion 100 Gram
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Soak prunes in warm water for two hours.
2 Peel and slice two onions and fry in oil until slightly golden.
3 Make ground meat into 2 cm balls and fry with onions until colour changes.
4 Add 3-4 glasses of water and bring to a boil.
5 Finely chop herbs.
6 Wash rice once with warm water.
7 Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.
8 Mix well and cook over medium heat for about 20 minutes.
Ingredients Quantity
Long Grain Rice 100 Grams
Parsley 100 Grams
Coriander Seeds 100 Grams
Onion 100 Gram
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Aash-e Aab Leemoo
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in lime juice, sugar and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying).
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Onion 250 Grams
Beef 500 Grams
Peas 1 Cup Split
Lemon Juice 3-4 Teaspoon
Marjoram 2 Tablespoon
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Peel and slice two onions and fry in oil until slightly golden.
2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.
3 Wash rice and add to the aash.
4 Cook for another 15-20 minutes.
5 Peel and grate two onions.
6 Add to meat with salt and pepper and mix well.
7 Shape into small balls and add to the aash.
8 Wash herbs, chop finely, add to the aash and cook for another 15-20 minutes.
9 Add in lime juice, sugar and marjoram (if fresh marjoram is used, it should be finely chopped).
10 Mix well and cook for a few more minutes.
11 Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying).
12 Add mint on top of the aash and serve.
Ingredients Quantity Details
Long Grain Rice 200 Grams
Parsley 250 Grams
Onion 250 Grams
Beef 500 Grams
Peas 1 Cup Split
Lemon Juice 3-4 Teaspoon
Marjoram 2 Tablespoon
Vegetable Oil As required
Salt To Taste
Black Pepper To Taste
Aabe Bahaar Murgh
Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course
Procedure
1 Grind the almonds and the melon seeds to a paste.
2 Add water if necessary.
3 Slit the chicken breasts into half lengthwise to open out into a butterfly kind of shape.
4 Soak Saffron (kesar) in the warm milk, cover and keep aside.
5 Rub salt and green chilli paste well into the chicken and refrigerate for 2 hours.
6 Mix together the chicken keema, plums salt and butter.
7 Cook covered at 70% for 4 minutes, stirring once.
8 Leave to cool.
9 Place the clarified butter (ghee) in a dish and cook uncovered, at high heat for 1 minute.
10 Mix in the onion paste and cook uncovered, at High heat for 10 minutes, till light brown, stirring once.
11 Fill the chicken breasts with mince mixture and beat along the opening with the blunt edge of a knife to seal.
12 Place the filled chicken breasts over the browned onion, cover and cook at high heat for 5 minutes.
13 Turn the chicken and cook uncovered, at High heat for 3 minutes.
14 Turn once again and put aside.
Ingredients Quantity Details
Chicken 4 Large Boneless Breasts
Green Chilli Paste 2 Tbsp
Clarified Butter 1 Tbsp
Onion 1/2 Cup Boiled (Paste)
Yogurt 1/4 Cup Hung
Almond 6 Blanched & slivered
Melon Seeds 1 Tbsp Roasted
Butter 1 Tbsp
Saffron 1/4 Teaspoon
Milk 2 Tbsp
Plum 2 Large Deseeded & chopped fine
Sambar Powder To Taste
Food Region : Indian
Food Category : Main Course
Procedure
1 Grind the almonds and the melon seeds to a paste.
2 Add water if necessary.
3 Slit the chicken breasts into half lengthwise to open out into a butterfly kind of shape.
4 Soak Saffron (kesar) in the warm milk, cover and keep aside.
5 Rub salt and green chilli paste well into the chicken and refrigerate for 2 hours.
6 Mix together the chicken keema, plums salt and butter.
7 Cook covered at 70% for 4 minutes, stirring once.
8 Leave to cool.
9 Place the clarified butter (ghee) in a dish and cook uncovered, at high heat for 1 minute.
10 Mix in the onion paste and cook uncovered, at High heat for 10 minutes, till light brown, stirring once.
11 Fill the chicken breasts with mince mixture and beat along the opening with the blunt edge of a knife to seal.
12 Place the filled chicken breasts over the browned onion, cover and cook at high heat for 5 minutes.
13 Turn the chicken and cook uncovered, at High heat for 3 minutes.
14 Turn once again and put aside.
Ingredients Quantity Details
Chicken 4 Large Boneless Breasts
Green Chilli Paste 2 Tbsp
Clarified Butter 1 Tbsp
Onion 1/2 Cup Boiled (Paste)
Yogurt 1/4 Cup Hung
Almond 6 Blanched & slivered
Melon Seeds 1 Tbsp Roasted
Butter 1 Tbsp
Saffron 1/4 Teaspoon
Milk 2 Tbsp
Plum 2 Large Deseeded & chopped fine
Sambar Powder To Taste
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