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A selection of Akni recipes (24.11.16)



MEXICAN AKHNI

Cut 2 big onions in a pot make soft in ghee.
Then stir-fry on high 1 Green, Red & Yellow Pepper julienned
1 cup whole corn
Add 1 tspn whole jeera
2 fresh red chillies sliced
2 fresh green chillies sliced
1 tsp salt
1/2 tsp huldi/arad
2 tsp garlic
1 tsp ginger garlic
2 tsp crushed red chillies
1 tsp dhana jeera
2 tab lemon juice
Cook this till the oil comes up.
Boil 3 cups rice with turmeric and salt and set aside.
Slice tomatoes thickly and fry quickly. Season. Set aside
Slice potatoes in rings and fry.
Season and sprinkle red chillies
Cook chicken with
olive oil,
garlic,

2 tbls MAGIC MASALA,
half a cup tomato puree,
half a tsp freshly ground black pepper
aromat,
lemon juice
salt,
1 tsp green masala,
1 tsp red crushed chillies and turmeric.
(Cook chicken in the pot that you will use to set the food.) When chicken is almost done. Take off stove and cool.  Add half cup yoghurt. Then layer the chicken at the bottom, then the fried tomatoes, potatoes, peppers and onions, rice, and then steam

CHICKEN AKNI
1 chicken cut and washed
2 onions chopped
1tsp whole jeera
5 tblsp ghee/oil
2tblsp ginger garlic masala
1 tblsp garlic masala
1tsp salt
1tsp arad
2 tblp dry dhana.
2 carrots, 2 baby marrows ,1/2 green and red pepper.3 tomatoes cubed, 3 potatoes cut in four
3 cups rice.

Method.
Make vagaar with onions jeero and ghee/oil. When vagaar is done braise masalas and spices for a while and add chicken with veggies Add a few whole green chillies and cook till water burns out. Then add tomatoes and potatoes and cook for a while In the meantime soak your rice in boiling water Once the curry is cooked add your washed rice in the pot of chicken Add 3 tsp salt and enough water to cover the chicken and rice. Let it boil on high then lower heat and steam slowly. Stir now and then and if it needs more water add very little water and steam till completely done Enjoy


TUNA AKNI

Boil 2 cups rice and leave aside
.Now prepare chutney:
1big or 2small onions chopped, 1tsp whole jeera, mustard seeds, thill green chillies and curry leaves, 5 tblsp ghee and oil mix.

Make a nice vagaar with the above ingredients. Then chop 4 nice red tomatoes and add to vagaar.Add 3 tblps garlic masala,1 tsp salt.arad and 1 tab dry dhana and cook till sauce is nice and thick Add 1 or 2 tins tuna and cook just for about 5 minutes longer Fry potatoes separately. Now in your pot add a little oil then add little rice then the chutney mixture and add the rest of rice on top Add fried potatoes add 1/2 to 1 cup water and steam on low heat till done Serve with dhai

 

 MUTTON AKNI
1/2 kg Leg mutton washed and cooked with:
1 tsp garlic
1/2 tsp Arad
2 tblsp ginger
1 tsp salt
3 cups water
Cook until mutton is soft

MASALA:
2 onions normal vagaar with whole sliced green chillies,
when light brown add:
1 tsp crushed green chillies
Handful fresh green chopped dhaniya
2 tblsp red masala
2 tsp Dhana
1 tsp Jeeru
1/4 tsp arad
Salt to taste
Let above braise for 5mins

Then further add
2 tblsp lemon juice
1 tblsp green chutney
1/3 cup Tomatoe purée
1 tblsp yogurt

Once all braised add about 2 liquidized tomatoes let tomatoes cook then add cooked meat to masala, 1 cup rice, 1/2 cup water and let it steam Fry potatoes and add to rice Garnish with green dhaniya

 

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