Shamim-Recipes

VEGETABLE LOLLIPOPS INGREDIENTS: 2 boiled potatoes 1 carrot grated 1/4 cup finely chopped beans 1/4 cup boiled fress peas 1 teaspoon dhaniya powder 1/2 tea spoon garam masala powder 1 teaspoon red chilli powder 2 finely chopped green chillies 1/2 teaspoon haldi powder salt to taste 1/2 teaspoon ginger garlic paste 2 tablespoon bread crums finely chopped corriander leaves 1 tablespoon cornflour METHOD 1.In a bowl take mashed potatoes, add carrots, beans, boiled and mashed peas and all masala powders mentioned above 2.Add 1 tablespoon bread crums and salt and mix well. 3.Add chopped corriander leaves 4.Shape into lollipops on ice cream sticks. 5.In a bowl mix cornflour with little water and make a paste. 6.Heat oil in pan 7.Dip lollipops in corflour paste and roll them in bread crums and deep fry 8.Serve hot with tomato sauce.

MUTTON DOPYAAZA INGREDIENTS: 1/4 kg mutton 1/4kg onions 2 big tomotoes 2teaspoon gingergarlic paste 2 teaspoon redchilli powder 1teasspoon cumin seeds powder 1 teaspoon coriander powder 1teaspoon garammasala powder 1/2 teaspoon haldi 2 tablespoons of oil salt to taste coriander leaves   METHOD 1.Heat oil in a pan and add half of the sliced onions.Fry till light brown in colour. 2.Add mutton pieces and fry well. 3.Add ginger garlic paste and fry till it loses its raw smell. 4.Add redchilli powder,  coriander powder,cumin powder,grammasala powder turmeric and salt.Also add chopped tomatoes and fry well till all the water dries up . 5Now add sufficient water and cook till mutton is tender. 6.Add the remaining sliced onions and mix well. 7.Cook covered on low heat, till the onions are cooked well and the oil starts separating. 8.Garnish with chopped coriander leaves.

Spicy Fried Prawns Ingredients 250gms prawns 3 tablespoons of cornflour 3 tablespoons of maida 1teaspoon ginger garlic paste 1 teaspoon red chilli powder apinch of ajinomoto 3 green chillies 1 onion 1capcicum 1 teaspoon pepper powder oil for deep frying salt to taste Method 1.In a bowl mix maida,cornflour,ajinomoto,salt gingergarlic paste,red chilli powder.Add water and make a batter of dropping consistency. 2.Heat oil for deep frying. 3.Dip the prawns in the batter and deepfry. 4.In another pan heat 1 spoon of oil. 5.Add chopped onions and slit green chillies.Stir fry for 2 minutes. 6 Add chopped capsicum and fry. 7.Finally add fried prawns.Season it with salt and freshly crushed pepper. 8. Yummy, spicy fried prawns are ready to serve.

CLUSTER BEANS FRY   250 gms cluster beans 1 big size onion 1/2 teaspoon red chilli powder 1/2 teaspoon haldi 2teaspoon coriander seeds 2teaspoon of cumin seeds 6 red chillies 2teaspoon chana dal 2 teaspoon urad dal 5- 6 flakes of garlic curry leaves 1 teaspoon mustard seeds fresh grated coconut(optional) METHOD: 1.Chop , wash and pressure cook cluster beans for 5 minutes. 2.Dry roast coriander seeds,cumin seeds,whole red chillies, chana dal and urad dal.Add garlic flakes and grind to make powder. 3.Heat oil in a pan.Add mustard seeds, urad dal ,red chillies and curry leaves for tempering. 4.Add chopped onions and fry. 5. Now add cooked beans ,haldi salt and redchilli powder. 6.Cook for few minutes till the beans are fried. 7.Add masala powder and mix well and fry for 1 or 2 minutes. 8.Add freshly grated coconut (optional) and fry for a minute. 9.Serve with rice or chapati. 

INGREDIENTS: 1 coconut sliced 1 bunch pudina 10 red chilles 5-6 garlic flakes 2tbsp of tamrind juice          1 tbsp cumin seeds   few curry leaves         1 small onion sliced                    2-3 tsps of oil  salt to taste METHOD 1. Heat 1tsp oil in a pan and fry coconut slices till light brown and keep aside. 2. In the same pan fry all the remaining items one by one very lightly ,except tamrind. 3.Grind all the above adding tamrind pulp and salt.                 This chutney can be eaten with plain rice .But its very tasty along with khichdi .

HALEEM INGRIDIENTS: mutton 250 gms wheat(soaked overnight,drained,pounded and husked) 1 cup channa dal(soaked for 1/2 hour) a handful moong dal(soaked for 1/2 hour)a handful masoor dal(soaked for 1/2 hour) a handful chilli poeser 1 tsp haldi 1/2 tsp onions,sliced and fried crisp 2 nos dhania powder 1tsp ginger-garlic paste 2 tsp ghee 4 tsp salt to taste METHOD: 1.heat 6-8 cups of water in a heavy bottomed dekhchi . 2.allow the water to boil, then add drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chilli powder, dhaniya powder and salt to taste. 3.cook over low heat till mutton is tender, stir and mash well. 4.add the crushed fried onion, heat the ghee and pour it over the haleem. 5.sprinkle lemon juice and serve hot.

INGREDIENTS: 1/2kg minced meat without fat. 2 tbsp chana dal washed and soaked in water for 1/2 hr. 1 tsp dhania powder 1 tsp jeera powder 1tsp garam masala 10 garlic flakes 2 pieces dalchini(cinnamon) 3 cloves 1 piece ginger 2 elaichi(cardamon) a pinch of pepper 1 tsp chilli powder a handfull of corriander and chopped pudina(mint leaves) 1 egg juice of 1/2 a lemon 1 finely chopped onion oil for frying salt to taste. METHOD: 1.wash and drain the mince and mix the chana dal, whole spices, a cup oa water and salt to taste. 2.cook till dry. 3.remove from the fire and add ginger,garlic,pepper,chilli powder,dhania and jeera powder. 4.then grind the mixture into a fine paste and knead into a dough. 5. add the chopped pudhina,corriander,limejuice salt to taste. 6.make lemon sized balls of the dough,faltten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.