Chicken Chapli Kabab

 

Recipe Ingredients

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Recipe Method

Chop 1 kg chicken mince well.Beat 3 eggs well and fry like
omelet. Keep aside.Grind together 2 tbsp whole coriander, 1 tsp black pepper
and 1 tsp cumin seeds.In a bowl put together chicken mince, 2 tbsp pomegranate
seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped
tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint
leaves, 1 tbsp crushed red pepper and 1 cup corn meal. Mix well and keep aside
for few minutes.Make Pattie and fry in a frying pan with ghee or oil as
required.

Karela Masala Recipe

Ingredients:

• 2-3 Medium-Sized Bitter gourds (deseeded and cut into thin slices) • 1 Onion (finely chopped) • 2 Tomatoes (chopped) • 2-3 Green Chilies (finely chopped) • 1 tsp Ginger-Garlic Paste • 1 tsp Cumin Seeds • 1/2 tsp Red Chili Powder • 1/4 tsp Turmeric Powder • 1/2 tsp Coriander Powder • 1/4 tsp Garam Masala • 1/4 tsp Dried Mango Powder • Salt to taste • 2 tbsp Cooking Oil

How to make Karela Masala:

• Take oil in a pan and heat it. • Add cumin seeds and once it begins to sizzle, add in onions and green chillies. • Fry till onions tenderize and brown. • Now add red chili powder, turmeric powder, coriander powder and salt and saute to blend in spices. • Add in tomatoes, ginger-garlic paste and dried mango powder. • Fry till tomato juices dry up. • Add salt and sliced bitter-gourd and cover cook for 7-8 minutes till done. • Sprinkle garam masala on top and serve hot.

Baigan ka achar

 

Ingredients:

1 kg brinjals big

1 bottle vinegar

2tbsp sugar

2tsp red chilli powder

2tsp turmeric powder

1 cup oil

1 tsp garlic ginger paste for bhagar:

1 tsp hin seeds

5-6 curry leaves

1 tsp onion seeds,

1 tsp mustard seeds

5-6 fenugreek seeds

7-8 green chillies.

Method:

1-first cut Brinjal in to cubes along with stems.
2-now cut the green chilies but not till end just a little cut take ginger garlic paste and little vinegar with salt and apply on chillies keep them aside.
3-now take a wok heat the oil then put bhagar masala and fry till dark then add Brinjal in the wok and fry for few minutes.
4-then put red chilli powder and turmeric powder in it then add vinegar with little water in it.
5- now add sugar and salt to taste in the brinjals and put green chillies in it then simmer for 15 minutes on low flame.
6-now achar is ready you can put some tamarind water in it to preserve it for 15 days.

Aloo Palak Recipe

Ingredients:

• 2 Bunches palak • 2 Potatoes • 2 Tomatoes • 1 Onion • 2 Garlic flakes • 1 Ginger • 1 tsp cumin powder • 1 tsp Corainder powder • 1/2 tsp Red chilli powder • 1/2 tsp Turmeric powder • Salt to taste • Oil for frying

How to make Aloo Palak:

• Cut palak, onion, tomatoes and potatoes. • Grind ginger and garlic to make a paste. • Fry onions till they turn transparent. • Add cumin powder, coriander powder, red chilli powder and turmeric powder. • Add ginger garlic paste. • Mix it well. • Add potatoes and tomatoes. • Cook till oil leaves the side of the pan. • Add palak and salt. • Cook it for 20 minutes over medium flame. • Aloo Palak is ready.

Kofta Kebabs

 

Ingredient

• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 3 tablespoons grated onion
• 3 tablespoons chopped fresh parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes

Directions

 

1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

chicken Wings recipy

 

Ingredients:

 

- 12 Chicken wings - tips removed
- 5 Bay leaves - crumbled into bits
- 3/4 teaspoon Caraway seeds
- 1/2 To 3/4 tsp. cayenne pepper
- 3/4 teaspoon Ground cumin
- 3/4 teaspoon Ground coriander
- 4 Garlic cloves - finely
- 1 1/2 teaspoons Dry mustard
- 2 teaspoons Paprika - preferably
- 3/4 teaspoon Dried thyme leaves
- 1/2 teaspoon Salt
- 2 tablespoons Brandy
- 2 tablespoons Fresh lemon or lime juice

 

Directions:

 

- Defat the chicken wings by cooking them in boiling water for 10 minutes.
- Drain and set aside to cool.
- Preheat oven to 375 degrees.
- Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
- Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
- With a pastry brush, cover both sides of each wing with the herb paste.
- When no more remains in the mortar, squeeze the last few drops from the brush.
- Arrange the chicken wings on a baking sheet.
- Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.

BBQ 'Beer-can' Chicken

Ingredients

For the chicken

        *

          4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10½fl oz light golden ale for roasting (reserve the empty beer can)
        *

          90g/3oz malt extract
        *

          ½ tsp chilli powder
        *

          ½ tsp English mustard powder
        *

          ½ tsp crushed garlic
        *

          ½ tsp smoked paprika
        *

          ½ tsp muscovado sugar
        *

          1 x 2kg/4lb 4oz chicken, preferably free-range
        *

          160g/5½oz butter
        *

          pinch salt

Preparation method

   1.

      For the chicken, mix four tablespoons of the ale, the malt extract, chilli powder, mustard, garlic, smoked paprika and sugar together in a bowl to make a paste.
   2.

      Rub the paste all over the chicken and set aside to marinate for three hours. Pour over 500ml/18fl oz of ale and leave to marinade overnight
   3.

      Preheat the barbecue (it is best to use a barbecue with a lid) or alternatively preheat the oven to 190C/375F/Gas 5.
   4.

      Rinse the marinade off the chicken and pat dry. Carefully smear the butter under the chicken skin and over the thighs and season with salt. Pour the 300ml/10½fl oz ale into the reserved beer can, then carefully place the chicken onto the beer can, so that the chicken is sitting upright, with the can in its cavity.
   5.

      Roast the chicken for 40-45 minutes, basting a couple of times. Remove the chicken from the barbecue or oven and set aside to rest for 15 minutes.

Cajun-spiced fish with fresh corn salad

Ingredients (serves 4)

    * 2 teaspoons cajun seasoning
    * 4 (175g each) boneless white fish fillets (we used smooth dory fillets)
    * olive oil cooking spra

#
Fresh corn salad
# 2 corn cobs, kernels removed
# 250g green beans, trimmed
# 1 small red onion, finely chopped
# 1 lemon, juiced
# 1/4 cup coriander leaves, roughly chopped

 

Method

   1.

      Make salad: Half-fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green. Drain. Refresh under cold water. Pat dry with paper towel. Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.
   2.

      Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.
   3.

      Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, for 3 to 4 minutes each side or until just cooked through. Serve with salad.

    *

    *

      Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes

chapli kabab

 

Ingredients

 

# 500 g minced meat shopping list
# 2 medium onions, finely chopped shopping list
# 1 tsp garlic and ginger paste shopping list
# 1 tsp salt shopping list
# 2 large tomatoes, finely chopped, seeds removed shopping list
# 2-3 green chilies, finely chopped shopping list
# 1 tbsp chopped coriander leaves shopping list
# 1 1/2 tsp crushed red chilies shopping list
# 1 tsp cumin seeds, roasted and crushed shopping list
# 1 tbsp coriander seeds, roasted and crushed shopping list
# 2 tbsp anar dana (dried pomegranate seeds) crushed shopping list
# 1/4 cup finely chopped coriander leaves shopping list
# 1/4 cup finely chopped mint leaves shopping list
# 1 egg
# egg shopping list
# oil for fryingin shopping list

 

How to make it

    * Mix well all the ingredients in the mince except oil .
    * Keep aside for 1/2 hour .
    * Roll the mixture in round balls .Flatten (press by palms) the balls.
    * Heat oil for shallow frying .
    * Shallow fry the kababs till golden brown from both the sides.
    * Serve hot with breads and chutney.

SEEKH KABAB RECIPE

Ingredients:

  
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

 How to make seekh kabab:

    * Wash the keema and put in a strainer and gently press to squeezeout all the water.
    * Mix all the ingredients to the keema and knead well.
    * Keep aside for 1 hour.
    * Heat a gas oven or an electric oven with the skewers.
    * Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
    * Press the mince on to a hot skewer.
    * The keema will immediately stick to the hot skewer.
    * Repeat with left over mince on all the other skewers.
    * Place the skewers in the oven.
    * Keep rotating the skewers occasionally.
    * When cooked, gently remove the kababs from the skewers with the help of a napkin.
    * Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
    * To serve sprinkle some chat masala and lemon juice on the kababs.

Zinger Burger

Ingredients:

4 Chicken Breasts (boneless, with skin)
Lettuce
1/2 tsp. of White Pepper
1/2 tsp. of Salt
1/2 tsp. of Aginomoto Salt
1/2 tsp. of Mustard Paste
Mayonnaise
Cooking Oil (for deep frying)

Ingredients for btter

3 tbsp. of Refined Flour (Maida)
1 tbsp. of Corn Flour (Makai Ka Aata)
1/2 tsp. of Baking Powder (Soda)
1 Egg
1 tbsp. of Milk


Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.

Aloo ke Kebab:

 

 

Ingredients:

• 1 large potato, boiled, mashed
  
  
• 1 green chili, finely chopped
  
  
• 1 teaspoon lemon juice
  
  
• 1 teaspoon gram powder (besan) (optional)
  
  
• 1/3 teaspoon chili powder
  
  
• 1/3 teaspoon salt
  
  
• 1 teaspoon fresh coriander leaves, chopped
  
  
• Oil for shallow frying
  
  

 

Directions :

 

1- Place boiled mashed potato, green chili and coriander in a bowl.

2- Heat 1 teaspoon gram powder (besan) in a dry frypan, stir until slightly darker in colour, and remove from heat.

3- Add gram powder, chili powder, lemon juice and salt. Mix well until evenly blended.

4- Shape into round kababs (pate), 2.5 inches in diameter and about 1/2 inch thick.

5- Heat a little oil in a frying pan. Fry the kababs, a few at a time, fry until crisp and golden brown, turning occasionally.

6- Place the kebabs on a plate covered with a tissue to absorb the access oil and then transfer to a serving plate.

7- Serve with mint or coriander chutney, at tea or as a side dish at dinne

SHAMI KABAB RECIPE

 

Ingredients:

  
500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

 

    * Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
    * Grind meat into a fine paste.
    * Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
    * Mix both the pastes well.
    * Now mix well beaten eggs and prepare a uniform dough.
    * Add finely chopped green chillies and onion to dough and mix well.
    * Shape the dough into small round flattened balls or kababs.
    * Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Bhandarewale Aloo ki Sabzi

 

Ingredients

• 4 boiled potatoes / aloo
• 1 cup of well beaten curd / dahi
• ½  tbsp of ajwain /caraway, carom seeds
• ½ tbsp of zeera / cumin
• Salt to taste
• ½ tbsp of turmeric powder
• ½ tbsp of red chili powder
• 2 green chilies
• ½ tbsp of turmeric powder
• ½ tbsp of ginger minced
• 3 diced tomatoes

Directions

1. Boil 4 Aloo / Potatoes and keep it aside.
2. In a non stick pan add ajwain, jeera seeds and let them splutter and little dark not burnt.
3. Add Ginger and green chilies minced finely.
4. Now add turmeric powder, amchoor powder, salt, red chili powder.
5. When they are mixed together add 3 diced in cubes tomatoes.
6. Cover the pan for 3-5 minutes till the tomatoes are really soft and the mixture turns to red color and oil leaves at end of pan.
7. Add aloo in it and 3 cups of water and let it cook for 5-10 minutes.
8. Mash aloo little bit and add curd let it cook for 2-5 minutes.
9. Serve hot with puri's.

Aaloo Keema Recipe Ingredients ½ kg. minced beef 250 gms. Potatoes (cut in small pieces) 2 tomatoes 1 onion (large size) 6 tbs. oil 6 whole black pepper (Kali Mirch) 6 cloves (Laung) 1 black cardamom (Bari Ilaichi)) 1/4 tsp. cumin Seeds (Zeera) 1 tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste). ¼ tsp. turmeric (Haldi) powder ¾ tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder Instructions Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add potatoes and cook till the potatoes are soft. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan Serving: 4 to 5 persons

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Bombay Biryani

 

Ingredients

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste 
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp  Black cumin seeds
• ¼ tsp Yellow food colour
•  Salt to taste
• 1 cup  Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil

Directions

1. Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
2. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices.
3. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
4. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
5. Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
6. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
7. Serves: 10

Chicken Karahi Recipe

Ingredients ½ Kg. chicken 3-4 tomatoes –chopped ( optional) 1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste Instructions Remove skin of tomatoes. In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice. Serving: 2 persons

CHICKEN KORMA INDIAN

 

Ingredients:

1 (2 1/2 pound) cut-up chicken

2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

 

How to make chicken korma:

 

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

 

 

Aloo ghost recipie

Ingredients

Goat meat (mutton) about 1 lbs
Potatoes 4 medium peeled and cut in fours
Onions 2 medium cut in lengths
GarlicClick to find more about Garlic crushed 1tbsp
GingerClick to find more about Ginger crushed 1tbsp
Crushed tomatoes about 1 can
SaltClick to find more about Salt 1tsp or according to taste
Red chili 1tsp
HaldiClick to find more about Haldi (turmericClick to find more about turmeric) 1 tsp
Garam masala powder 1 tsp
Green chilies 3-4
Fresh cilantro cut for garnishing
Cooking oil, 1/3 cup 

PREPARATION

Put the meat and one cup water in a deep saucepan.
Now add the onions, gingerClick to find more about ginger, garlicClick to find more about garlic saltClick to find more about salt, red chili, haldiClick to find more about haldi and let it cook for about 25 minutes.
When the water starts to dry up, add the oil and fry for another 5 minutes.
Now add the tomatoes and potatoes and keep on stirring while cooking.
When the meat potatoes and meat start sticking to the sauce pan, add about one glass of water, and cook on low heat.
If the potatoes are cooked and the meat is tender, the alooClick to find more about aloo gosht is ready.
Sprinkle the garam masala, and garnish with cilantro and cut green chilies.