Showing posts with label Ramzan Special. Show all posts
Showing posts with label Ramzan Special. Show all posts

Monday, 22 June 2015

Pathar Ke Kebab Recipe

Pathar Ke Kebab Recipe or How to make Pathar Ke Kebab

Recently I have gained some knowledge about Hyderabadi cuisine and been making an effort to try them. Hyderabad is really a house packed for meat lovers and I am a strict meat lover.

When someone suggested to me that I make Pathar Ke Kebab, I was fascinated by this unique way to make kebabs. Kebabs cooked on stone slab, as the name suggests, are done so quickly and add a unique flavour. Just the cooking process makes it interesting. Though mutton takes longer to cook but I guess the marination and the method of cooking made it really tender in short time.

It was an improvisation of a chef of a Nizam who would demand delicious mutton (goat meat) kebabs while hunting in the woods. The chef burnt some charcoal, put a stone slab on it and cooked some kebabs over it and then it became a famous dish in Hyderabad.

Pathar Ke Kebab
Pathar Ke Kebab

Pathar Ke Kebab
Pathar Ke Kebab
In hyderabad it is done on unpolished granite but I had a long marble slab which I used. Idea is to cook on stone.

Let me get straight to the recipe.

Pathar Ke Kebab


Pathar Ke Kebab literally means Kebabs cooked on stone. It includes heating stone over charcoal and then cooking meat on it.

Prep time:
Cook time:
Total time:
Yield: Serves 2

Boneless Pieces of mutton, flattened for even cooking
Curd for marination
Desi Ghee Or clarified butter
Raw Papaya
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
Black pepper powder
Juice of a lemon
Salt to taste

Sunday, 14 June 2015

Mutton Badam Pasanda

Recipe for Mutton Badam Pasanda or How to make Mutton Pasanda.

Hey Friends,

So after some gap, I am back and that too with a bang with a dish which is my fixed menu when I visit Karim's in Old Delhi near Jama Masjid.

There are few things that I get fixated to like this dish which is called Badam Pasanda in Karim's menu and one of my shoes which I can't seem to discard even though they are totally worn out. Well, not that I have not ordered new shoes but still I still fixated to my old ones. Badam Pasanda is so delicious and rich that anyone can get hooked to it. Once you try it, you will know I am fixated to it.

And also, Ramzan is round the corner and this had to be the dish that I would try. Even Haleem is on my mind. Few more recipes you can cook during Ramzan are given below.

Mutton Badam Pasanda
Mutton Badam Pasanda

Mutton Badam Pasanda
Mutton Badam Pasanda
I was planning a visit to Karim's this Friday but had to cancel it due to dinner with my boss. But then I wanted to have taste of this dish in my mouth. And obviously, I had planned to make this dish for sometime and finally I got the urge and opportunity to do it.

Let's get to the recipe now.

Mutton Badam Pasanda


Bonless strips of mutton cooked tender in exotic Indian spices.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Boneless mutton from goat thigh cut into thin strips. 750 grams.
Desi Ghee or clarified butter. 8-10 tablespoons. (Don't frown now)
250 grams curd.
1 and half tablespoons whole black pepper.
10-15 cloves
Salt to Taste
3-4 green cardamoms
1 and half tablespoons cumin
1 and half tablespoons Garam Masala
3 table spoons Kashmiri Red chilli powder or normal red chilli powder
4 table spoons of garlic paste
5 Tablespoons paste of browned onions
Peeled Almonds

Monday, 13 April 2015

Rogan Josh Recipe

How to make Rogan Josh

My love for mutton is quite known. I keep looking for new things to try with mutton. I had made this list of mutton dishes on my To-Do, but ultimately I cooked up this classic Kashmiri Rogan Josh.

Rogan Josh is traditionally cooked in yogurt and other spices but what I have tried here is Rogan Josh without yogurt. The typical color of Kashmiri Red chilli powder or Degi Mirch gives it a lovely intense red color from which it gets the name Rogan and Josh is the passion that red color derives, that is Rogan Josh in true sense.

Rogan Josh
Rogan Josh

Rogan Josh
Rogan Josh
If you look at the this amazing dish, you will see red color oozing out. The typical spices used in Kashmiri cuisine like Ginger powder and fennel powder really give that different taste to otherwise North Indian taste buds.

It is also a thin gravy though you can have the gravy as you like it, thin gravy just makes it easier to have with rice.

Let me just take you through the recipe before you start slurrping if you are already not.


  1. 1 Kg Mutton with bones.
  2. Desi ghee. 3-4 tablespoons
  3. 3 table spoons Kashmiri Red Chilli Powder
  4. 3-4 chips of Cinnamon
  5. 5-6 Green Cardamoms
  6. 1 table spoon Jeera
  7. 2-3 Javitri or Mace
  8. 1 table spoon Fennnel powder or Saunf powder.
  9. Half table spoon Ginger powder or Saunth.
  10. 3/4 tea spoon Hing powder
  11. Salt to taste
  12. 2-3 Black cardamoms

Monday, 30 March 2015

Chicken Chargha

How to cook Chargha

Hi People,

How are you? 

Well, Navratri is over and I celebrated it with inviting my sisters and their kids over and made one of my favorite chicken recipes. Kids prefer something snacky or gravy-less because somehow it appeals more to them and well to me as well. So, I decided to make Chicken Chargha, a typical Pakistani dish which is so wonderful that I have cooked it so many times at home.

Chargha is a deep fried chicken dish from Lahore, Pakistan. The authentic Chargha is little different from what I have done and used pot steam process from my Chicken Roast Recipe (click for recipe) dish as a variation. Best part is that it is cooked as whole chicken and I loooooooooooooooooooveeeeeeeeeeee cooking whole chicken. I don't know but there is so much fun in it!!! :P

Chicken Chargha
Chicken Chargha

Chicken Chargha
Chicken Chargha
Apart from the process, I have also done some variation in spices that I have used but I have kept very similar in taste which is mild and not too spicy. But, having said that, you can make it spicy if you wish to. But what really excites in this dish is the juicy and succulent meat inside and crispy outer layer. It is just too good. Also, it involves deep frying, so I really won't say that it is healthy!!

Anyway, lets get to the recipe:


  1. Whole Chicken about 1 KG.
  2. Salt as per taste.
  3. 1 table spoons Degi or Kashmiri Red chilli powder.
  4. 1 table spoon Garam Masala
  5. 1 table spoon coriander powder.
  6. 1 tea spoon Cardamom powder
  7. 1 tea spoon cinnamon powder.
  8. Oil for deep frying the chicken

Sunday, 22 February 2015

Mutton Korma Recipe

Mutton Korma or Mutton Korma Recipe

When it comes to serious cooking, cooking mutton poses real challenge. I got this legacy of cooking mutton and well done mutton from my father who would cook up a storm in kitchen every time my mom went out for 2-3 days leaving dad and me alone. He would cook up cracker of non veg dishes, especially mutton. He would just cook mutton slow. That's how you give time for the spices and mutton to bind and get to know each other and end up in Happy Matrimony! Spicy Mutton Korma is one dish like this.

Mutton Korma
Spicy Mutton Korma

This spicy Korma is really special to me and is my 'Save the Day' dish. There is nothing easier than this dish. It's typical Mughali and amazingly spicy. It has ingredients full of flavor and meant to give the best aroma and tingling after taste on your tongue and your drool on your fingers. The mutton will be oh so soft and will just melt in your mouth.

Mutton Korma
Spicy Mutton Korma
I call it Fill it, Shut it, Forget it dish because there is just one step to it. Here is the recipe:

Mutton Korma Recipe


Mutton is cooked to melt in your mouth perfection in spicy Indian spices.

Prep time:
Cook time:
Total time:
Yield: Serves 4

1 Kg mutton with bone
Half kg curd
3 Table spoons Desi ghee.
1 tablespoon Jeera
4-5 Green and Black Cardamom
3-4 Cloves (Laung)
2-3 chips of Cinnamon
1 tablespoon Whole Black pepper
1 tablespoon Garam Masala
1 tablespoon Kashmiri red chilli powder
4-5 Dried red chillies
Half tablespoon Dhaniya Powder
Half tablespoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
Half cup Cashew Nuts
10-12 Raisins. This will be to little offset the spice.
1 tablespoon Kasuri Methi

Monday, 16 February 2015

Kacche Gosht ki Dum Biryani

Now this one is all time favorite of everyone who loves his/her non-veg! But then why do I call it Kacche Gosht ki Dum Biryani?

Gosht Dum Biryani
Gosht Dum Biryani

It is called so not because it has raw meat, LOL! But because mutton is not cooked separately but with the rice. Normally in other Biryanis, mutton/chicken would be prepared separately and then mixed with rice and cooked further.

Dum Biryani
The rice and mutton are sealed like this and cooked on Dum.
But let me also tell you, cooking Biryani is a tough task. It is a long process and you just cannot perfect it the first time. But, the result would be worth the effort.

The first time I cooked it, my house was filled with such aroma and fragrance I had never felt before. My brother-in-law whom I invited for dinner mentioned to me at the door itself that it's fragrance is filled to the staircase. I could imagine my neighbors enjoying it too!

Anyways, lets get to the Dum Gosht Biryani recipe:

Gosht Dum Biryani


Rice cooked in it's own Dum (steam) in indian spices along with marinated meat.

Prep time:
Cook time:
Total time:
Yield: Serves 4

750 grams Mutton with bone
Basmati Rice 600 grams
4 tablespoons Desi Ghee or clarified butter
1 tablespoon Jeera or Cumin Seeds
1 tablespoon Ginger Garlic Paste
Salt to Taste
1 tablespoon Red Chilli Powder
1 tablespoon Garam Masala
1 teaspoon of Turmeric Powder
1 tablespoon of Dhaniya powder or Coriandar Powder
1 teaspoon of Nutmeg Powder
1 cup of Hung Curd
flour Dough to seal the pan
1 Onion, sliced, deep fried and browned
4 tablespoons Kewda Water
4 tablespoons Rose Water
Pinch of Saffron mixed in i small cup of milk
Chopped Coriandar

  1. We will marinade the mutton in the patila that we are gonna cook the Biryani in. Refer to picture above, I had used aluminium patila with thick base which is very important as it will save your mutton from burning.
  2. Put the mutton and hung Curd in and add all masalas in point # 5 in ingredients list except nutmeg powder.
  3. Add some ghee and ginger garlic paste.
  4. Mix well ensuring marinade covers all the mutton completely.
  5. Do taste the marinade as after this you will not be able to alter the taste. I wanted my Biryani to be spicy so I ensured that marinade was very spicy because this will also mix with rice. So, if your marinade doesn't have the spice, your Biryani will turn bland. Same with the salt.
  6. Leave it to marinade for at least 2 hours.

Friday, 6 February 2015

Mutton Chaap Masala

Mutton Chaap Masala Recipe

I have been sharing mostly Chicken recipes but if you ask me, I am a mutton person. I love mutton which was not always from start but I developed strong liking for it as I grew older, I am not that old mind you!!! ;-)

My father used to makes delicious curry and I would accompany him to meat shop and that's how I learnt how to choose mutton cuts. Yes, knowing what cuts you want is so important when you are buying any form of meat.

So, I especially like mutton chaap because it has bone and bone in any mutton dish is what gives you flavors.

So, I made this whole dish with only chaaps calls Mutton Chaap Masala.

Mutton Chaap
Mutton Chaap Masala

Here goes the Mutton Chaap Masala Recipe:

  1. Mutton chaaps, I prefer chaaps in twins meaning two chaaps together.
  2. Chopped Onions
  3. Finely chopped totmatoes.
  4. Curd
  5. Ginger garlic paste
  6. Salt
  7. Red chilli powder
  8. Chopped Green chillies.
  9. Garam Masala
  10. Dhaniya powder
  11. Turmeric powder.
  12. Kasuri Methi and Coriander.

Friday, 30 January 2015

Nihari Gosht - The food for the Kings

Hi Folks,

Hope you all are doing good. Weekend is coming and I am looking forward to cook something delicious, you too? Right?

Well, with just that in mind I thought of sharing this Nihari Gosht recipe with you which is a very traditional and comes the lanes of  Old Delhi and even today it is served for breakfast. Yes, for breakfast. So much to learn!

Well , it comes from Arabic word "Nahar" meaning Day and it was served to kings after sunrise prayers.

Well, I would simple share the recipe before you look like a kid drooling!! :P

Mutton Nihari
Nihari Gosht or Mutton Nihari
Mutton Nihari
Nihari Gosht or Mutton Nihari
What I am sharing here is a variation of Mutton Nihari which is much simpler as the original Nihari was cooked for 6-8 hours.


  1. Mutton with bone. No boneless as bone marrow gives the taste and is essential to this dish.
  2. One medium onion.
  3. Salt to taste.
  4. Red chilli power
  5. Coriander Power
  6. Turmeric Powder
  7. Saunf Powder
  8. Dried Ginger power or Saunth.
  9. Ginger julienne and Coriander for garnishing
  10. Oil.
  11. Atta or Wheat Flour