Zak Cooking Mania

Home
India
Hyderabad
Zak Cooking Mania

This Page is meant for cooking lovers , Its all about cooking. Join my group

https://www.facebook.com/groups/zakcookery/

28/01/2019

DAHI MA GOSHT

Parsi Dahi ma Gosht Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes.

Recipe contributed by Mahazarin Mirza

INGREDIENTS

700 grams mutton
1 1/2 cups yogurt
1 tablespoon ghee
2 onions, sliced
2 teaspoons ginger paste
2 teaspoons garlic paste
3 bay leaves
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon cardamom powder
1 teaspoon garam masala
3 potatoes, sliced lengthwise
coriander, chopped
Green chilies to taste
Salt to taste

INSTRUCTIONS

Marinate the mutton in the ginger paste, garlic paste, minced green chillies and salt preferably overnight.

Heat the ghee in a pressure cooker pan and sauté the onions till brown, add in the bay leaves.

Stir in the turmeric, coriander powder, cumin powder and garam masala.

Add the marinated mutton and allow the mutton to seal for 5 - 7 minutes.

Add half a cup of water and seal the cooker with the lid.

Cook for 3 whistles and about 20 minutes on slow until the meat is tender.

While this is cooking heat some oil and deep fry the potatoes. Also, empty the yogurt in a bowl and beat it until smooth.

When the pressure from the cooker has reduced completely, open the cooker and slowly add in the yogurt. Sprinkle in the cardamom powder over the mutton. Mix well until the yogurt has been incorporated into the gravy.

Garnish with the fried potatoes and coriander and serve hot with chapatis.

02/03/2018

Bainay Para

Coorg Brinjal Pickle

Ingredients:

250 gms slim green brinjals
2 cups oil for deep-frying
¼ tsp fenugreek seeds
1 tsp mustard seeds
2 entire pods garlic, peeled
2 cloves
1 inch cinnamon
Approximately 50 gms dried red chillis, a mixture of Bedagi & Guntoor, depending on the spice levels you want in your pickle.
1 cup brine made with rock salt, and allowed to cool.
¼ cup white vinegar
2 tbsp sugar

Method:

Make a brine solution of 1 cup of water. Allow to cool.
Wash and pat dry the brinjals, and trim away the tops.
Slice the brinjal in half lengthwise, and then cut each half into approximately 1 inch pieces.
Deep fry the pieces of brinjal in oil until the skin turns colour, and they are softened.
Dry roast the fenugreek seeds, mustard seeds, cloves, cinnamon, dried red chillis and garlic on a tava, or in a khadai.
Using just enough of the brine to make a thick paste, grind the dry-roasted spices to a smooth paste.
Mix the spice paste into the fried brinjals.
Dissolve the sugar in the vinegar, and add to the pickle.
Mix thoroughly, and top with the remaining oil, and spoon into a sterilized jar.
Cook's Note : This pickle is ready to eat almost as soon as it is made. A few days to allow the spices to settle works well. You can increase or reduce to the quantity of the dried red chillis that you use according to taste.

Source: Kaveri ponnapa blog.

30/01/2018

Bitter Gourd Curry ( Karele ka salan)
Vegetarian dish fron royal cuisine of Hyderabad.
By Zakiya Begum.

26/01/2018

DHARWAD PEDA/LINE BAZAAR PEDA

Course: Dessert
Place of origin: India
Region or state: Dharwad, Karnataka
Main ingredients: Milk, thickened milk, sugar

Dharwad peda (Kannada: ಧಾರವಾಡ ಪೇಡ) is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka.This sweet's history is around 175 years old.It is a mildly sweet, caramelised, version with its trademark coffee brown hue that can trace its roots back to Unnao in Uttar Pradesh.

Dharwad peda was originally started by the Thakur family who had migrated from Unnao in Uttar Pradesh to Dharwad after plague broke out in Unnao in early 19th Century. Ram Ratan Singh Thakur, a first generation confectioner, started producing and selling pedas locally. Dharwad peda was prepared from the milk of Dharwadi buffaloes which are raised by the Gavali community in and around Dharwad. His grandson Babu Singh Thakur helped grow the family business further in their Line Bazaar store and the peda came to also be called locally as the "Line Bazaar Peda". The family closely guards the recipe of the Peda as a trade secret which has been passing down the lineage. Babusingh Thakur's single outlet store that was running for a few decades expanded later in Dharwad, Hubli, Bangalore and Haveri. In many other cities around India other confectioneries also sell Dharwad peda which is not connected to the Thakur family.

RECIPE:

Ingredients:

Thickened Milk ( Khoya/ Mava)
Clarified Butter (Ghee
Finely powdered sugar
Freshly ground green cardamom powder
Mace (Javitri) powder
Clove powder

Preparation:

1. Add Thickened milk or grated khoya in a heavy bottom pan and start cooking.

2. Add Clarified butter in small amounts to keep the mixture moist.

3. Keep stirring continuously on a low to medium flame. Keep an eye on the thickened milk and ensure it doesn’t burn. This is really the ‘make or break’ step in making the perfect Dharwad Pedha.

4. When the colour of Thickened milk turns brown, add sugar and stir.

5. Add the spices and let it cool.

6. Take bite-sized quantities of mix and make them into Balls

7. Roll them over some powdered sugar till you get a thin layer.
Compiled by Zakiya Begum

24/11/2017

El sitio web utiliza "cookies". Permiten identificarlo y recibir su información de la experiencia del usuario.Continuando con la navegación de la web, estoy de acuerdo con el uso de las cookies, el propietario del sitio de conformidad con Política de cookies

22/10/2017

soft chewy ginger cookies

08/05/2017

Parwal Ki Mithai Recipe - A unique mithai of parwal with the stuffing of khoya in it
Ingredients

Parwals peeled, slit and seeded250 grams

Khoya 1 cup

Sugar 1 1/2 cups

Green cardamom powder 1/4 teaspoon

Almonds chopped10

Pistachios chopped10

Milk powder 2 tablespoons

Soda bicarbonate a pinch

Saffron (kesar) a few strands

Silver warq to decorate
: Method

Step 1

To make the stuffing roast the khoya on medium heat till it becomes soft. Add half cup sugar and continue to roast.

Step 2

In another pan boil the remaining sugar with one cup water to make a thin sugar syrup.

Step 3

Add green cardamom powder to the khoya and mix.

Step 4

Take it off the heat and add almonds and pistachios and mix. Add milk powder and mix well.

Step 5

Transfer the mixture onto a plate and cool.

Step 6

Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for two to three minutes.

Step 7

Drain and put them in the sugar syrup and cook till they soften.

Step 8

Drain and cool. Stuff them with the khoya mixture.

Step 9

Sprinkle a few saffron strands over each parwal and decorate with silver warq.

Step 10

Serve cold.

12/12/2016

"Agra Petha (pumpkin sweet) By : Chef Zakiya Begum"

Petha is a popular Indian sweet. It is soft chewy and candy-like, eaten dry or dipped in sugar syrup (chashni). It is known to have originated in Agra.

** Ingredients
1 kg white pumpkin-large and hard
2 tsp chemical lime
3/4 kg (3 cups) sugar
3 cups water
1 tsp lemon juice
3-4 green cardamoms-peeled
1 clove
1 inch cinnamon stick
1/2 tsp fennel seeds
pinch of food color (orange, green, yellow, red)

**Method:
Peel the pumpkin, remove the seeds and the soft, fibrous portion.
Cut into large thick slices.
Prick well with a fork all over.
Dissolve 1 tsp of chemical lime in enough water to cover the pumpkin pieces.
Soak them in this water and wash well. Cut into cubes.
Make lime water solution with the remaining tsp of chemical lime.
Soak the pumpkin pieces once more in the freshly made lime water for 2 hours.
Drain pieces and wash thoroughly, squeezing out water and rinsing again so that no trace of lime remains.
Boil enough water to take in the pumpkin pieces, add the pieces to it and cook till soft and transparent.
Meanwhile, fill 3 cups of water and the sugar in a pan and add food color; place over low heat, stirring till sugar dissolves. Bring to a boil.
Add the lemon juice and the cardamoms, clove, fennel seeds, cinnamon and cook till it reaches 'one thread' consistency.
Skim off any foam that may collect along the sides of the pan.
Keep the syrup warm.
When the pumpkin pieces are cooked, drain with a slotted spoon and transfer into the syrup.
Simmer for a couple minutes, take off stove .
Cool and serve.

06/12/2016

Honourable TN CM Mam Has Passed Away! after suffering from a severe cardiac arrest! May her soul rest in peace!
The end of THE most inspirational era of Tamilnadu Politics. You leave behind a vast vacuum.She will be missed forever!

04/08/2016

Chocolate Flatbread ( )

INGREDIENTS:

500 g - Wheat flour
500 g - melted chocolate
20 g - crushed Walnut
Ghee
Milk

METHOD:

Melt the chocolate in double boiler.
Take the wheat flour and add the melted chocolate, walnut pieces to the flour.
Knead it into a dough using milk.
Make small balls and roll out into parathas.
Cook on tava applying ghee.
Enjoy with any fruit jam.

03/08/2016

Chocolate Samosa

Ingredients:

For Covering
2 cups plain flour (maida)
1/2 cup ghee
oil to deep fry

For Stuffing
250 gms dark chocolate
1 cup fresh cream

For Cappuccino Cream Sauce
1 egg yolk
5 tbsp sugar
1 cup fresh cream
1 tsp coffee powder

To Serve
pomogranate seeds (anardana) to garnish

Method :

Sieve maida. Rub ghee into it and knead into a stiff dough using water as required. Keep covered with a damp cloth.

Mix grated chocolate and fresh cream and keep chilled in a refrigerator.

Divide dough into sixteen equal sized portions and roll out into oval shapes. Cut into half, fold into a cone and fill with chocolate stuffing. Seal and refrigerate.

To make cappuccino sauce, whisk egg yolk with sugar till fluffy.
Pour fresh cream into a pan and heat it gently. As it begins to boil, stir it into the egg mixture. Pour this back into the pan and cook on low heat, stirring continuously.

Add instant coffee powder and continue to cook till sauce coats the back of the spoon. Remove from heat and strain. Let cool and place in freezer to chill completely.

Heat sufficient oil in a kadai and deep fry samosas on medium heat till golden and crisp. Drain onto an absorbent paper.

Serve samosas with cappuccino cream sauce garnished with pomegranate seeds.

Note: this can be made using readymade samosa strips (samosa patti). Dampen slightly and place a portion of stuffing and fold into a samosa shape

Address

Hyderabad
500 ###, 501 ###, 502 ###.

Website

https://sites.google.com/view/zakcookingmania/home

Alerts

Be the first to know and let us send you an email when Zak Cooking Mania posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Zak Cooking Mania:

Shortcuts

Want your business to be the top-listed Media Company in Hyderabad?