Best ever recipe of Doodh Dulari

Best ever recipe of Doodh Dulari
By my one of best friend Salima Salim

Ingredients:

• Milk 2 litter
• Sugar 16 tbsp or according to your taste can be added less or more
• Cream 1packet
• Frozen cocktail fruit tin 2
• Pineapple frozen 3 round slices (cut in small pieces)
• Jelly 1 packet red and 1 packet green (total 2 packets)
• Fresh grapes 1 cup
• Cham Cham small ones mix white and pink 1 pao
• Coloured Vermicelli 1 cup (uncooked)
• Vanilla custard powder 6 tbsp dissolve in cold milk 1/4 cup   

 

Method:

1. Take milk in a big pot and bring it to boil
2. Add sugar and coloured vermicelli in it and give it a nice stir, let it boil till vermicelli completely cooked
3. At the point when milk is boiling add dissolved custard mixture in it and keep stirring it that mixture become lump free with running consistency  
4. Now remove it from flame and keep it to cool down on room temperature
5. Prepare jelly according to the instruction given on the packet. Let it set and cut them in small pieces
6. When milk become cold add cream, cocktail fruit tin, pineapples pieces, jelly pieces, fresh grapes and cham cham in it. Mix it well
7. Pour it in Serving dish and keep it in the fridge for at least 2 hours to chill then serve it

Recipe Credit by: Salima Salim (Thank you for sharing such an amazing recipe)

Home made Masala Achar Gosht

Ingredients:

• Chicken/ meat half kg
• Onion paste 1 cup
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomato paste 1 cup
• salt to taste
• Home made achari masala 3 tbsp
• red chili powder 1 tbsp
• Turmeric (Haldi) half tsp
• Yogurt 1 cup
• Lemon juice 2 tbsp
• Chat Masala 1 tbsp
• Long seedless green chillies 6-7
• Kalonji half tsp
• Water 1 cup
• Ginger Julian cut for garnishing
• Oil 5 tbsp

Home made achari masala 

• Coriander seeds 1 tbsp
• Cumin seeds 11/2 tbsp
• Fennel seeds (Sauf) 11/2 tbsp
• Fenugreek seeds (methi dana) half tsp
• Mustard seeds (Rahi dana) 1 tsp

Roast all dry ingredients of achari masala in pan then grind them into coarser mix. Masala is ready to use.

Method:

1. Heat oil add onion paste into it and saute till smell goes off completely.
2. Add ginger garlic paste and stir.
3. Add chicken and saute till chicken changes its color. (Note: if you are using meat then let it cook completely then add all spices mention from point no 4 and onward)
4.  Add salt,red chili powder and turmeric  powder in it and mix them well.
5. Add tomato paste into it stir on high flame till water dries up and oil comes on surface.
6. Now add achari masala Kalonji and beated yogurt into chicken mixture and mix them well.
7. Add water and let it cook for 10 to 12 minutes chicken gets tender and oil comes on surface.
8. Take a bowl add lemon juice and chat masala and mix them well, fill this mixture in green chilies ( make slit into it then fill this mixture).
9. Add filled green chilies into chicken gravy and Julian cut ginger and cover it.
10. Let it cook 2 minutes more.
11. Serve it with naan or roti.

Variety Exotic Chutneys (Sauces) Part 1

Variety Exotic Chutneys (Sauces) Part 1

 

Imlee Chutney for Pakoras and Wadas 

 Ingredients:

• Imlee pulp half cup
• Red chilies round 6
• Talhar Mirch (boil and seedless 2
• Salt to taste
• Few garlic cloves 
• Roasted cumin powder 1 tsp

Method:

Put all the above mention ingredients in blender and blend them well till smooth sauce.

Note: If you want to preserve this chutney add a tsp of white vinegar.

Chutney for Paratha or Puri roll

Ingredients:

• Imlee pulp half cup
• Green chilies 2
• Mint chopped 2 tbsp
• Talhar mirch (boil and seedless) 2
• Salt to taste 
• Roasted cumin powder 1 tsp 

Method: 

Put all the above mention ingredients in blender and blend them well.

Bun Kabab Chutney

Ingredients:

• Coriander half bunch
• Mint quarter bunch
• Garlic cloves 2
• Yogurt 3 tbsp
• Green chilies 3
• Tomato 1 very small or take half
• Dried mango powder (katahi powder) 3/4 tsp
• Salt to taste

Method:

Fill blender with all above mention ingredients and blend them well.

Yummy Bajra beef Kababs

Ingredients:

• Beef fine mince (qeema) half kg
• Onion finely chopped 2 medium 
• Coriander  leaves finely chopped 1 cup
• Green chilies finely chopped 1 tbsp
• Salt to taste
• Special masala 2 tbsp heap
• Curd (thick and without water) 2 tbsp
• Ginger paste 1 1/2 tsp
• Garlic 1 1/2 tsp
• Pearl millet flour (Bajre ka atta) 4 tbsp heap
• Oil for frying

Special Masala 

• Coriander seeds 3 tbsp
• Cumin seeds 11/2 tbsp
• Cinnamon 4 to 5 sticks
• Cloves 6 to 7
• Whole round red chilies 6

Roast all the above ingredients of special masala and grind it to make powder. 

Method:

1. Take all the above mention ingredients except flour and put it into chopper to make coarser mixture.
2. Now transfer into a bowl and add flour (Bajre ka atta).
3. Mix it well. Make small balls of this mixture with grease hands.
4. Heat oil in deep woke and deep fry these balls on slow to medium flame.
5. Serve these Bajra kababs with Imli chutney.

Delicious and easy to cook Jali Kababs

Best Jali Kababs

Ingredients:

• Chicken/beef mince (Qeema) 1 pao (completely dry) 
• Slice bread medium 2
• Cursed red chilies (red chili flakes) 1 tsp
• Cumin powder (Zeera powder) 1 tsp
• Green chili paste 1 tsp or according to your taste
• Ginger paste 1 and half tsp
• Garlic paste 1 and half tsp
• Gram masala powder (whole spice powder) 1 tsp
• Salt to taste 
• Fresh slice bread crumbs 1 cup
• Oil for frying 

Method:

1. Take all the above ingredients and put it in chopper to make smooth mixture.
2.  In a plate spread freshly grind bread crumbs and in another plate pour well beaten egg.
3. Now take a small portion of mixture in your grease hands, roll it like a shape of kabab then make it flat by pressing it.
4. First roll this flat kabab in bread crumbs and then dip it in egg, immediately shallow fry in less oil or you can deep fry it in enough oil.
5. Serve it with raita. 

Best ever Shami Kababs

Shami Kababs

 Ingredients:

Beef 1 kg
Ginger chopped 2 tbsp
Garlic chopped 2 tbsp
Peppercorn (whole black pepper) 12
Clove (Laung) 10
Cinnamon (Daal chini) stick 3
Cumin seed roasted (whole white zeera) 1 and a half tbsp
Coriander seeds roasted (whole Daniya) 1 tbsp
Whole round red chilies 12
Salt to taste
Chana daal half pao
Water 8 glasses
Finely chopped onion 1 medium
Finely chopped coriander leaves 2 tbsp
Gram Masala powder 2 tsp
Eggs 2
Green chillies finely chopped 1 tbsp or according to your taste

Method:

1. Soak chana daal in water for at least 2 hours.
2. In a big pot add beef, water, ginger, garlic, peppercorn, clove, cinnamon, coriander seeds, round red chillies and salt. Bring it to boil, cover it and let it cook on slow flame till meat done half tender. 
3. Add chana daal cover and let it cook again till meat and daal get tender and water dries completely.
4. Let it cool down.
5. Remove all whole spices like peppercorn, cloves and cinnamon and bones of meat from the mixture.
6. Add this mixture to chopper and chop it fine and smooth.
7. Take it out in big bowl and add coriander, chilies, onion, gram masala powder and eggs in it.
8. Mix them well. At this stage taste salt and if require you can add more.
9. Make a ball and press it like kababs. Do the same with rest of mixture.
10. You can freeze them in freezer for later use or shallow fry them directly with less oil.
11. Serve it with Chutney.