Chicken Shaslick Recipe

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Chicken Pakoray Recipe

Ingredients

325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Aloo Bukhara Kofta

 

Ingredients

Apricots (aloobukhara), soaked and stoned 8
Potatoes, boiled and grated 3
A pinch Green cardamom powder
Corn flour + for dusting 1 ½ tbsp.
Salt to taste
Tamarind 2 tbsp
Oil for deep frying
For Gravy:
Oil 2-3 tbsp
Onions, finely sliced 2
Tomatoes, roughly chopped 3
Cashewnuts 10-12
Ginger-Garlic paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Salt to taste
Cream + for garnishing ½ cup
A pinch Garam masala powder
Fresh coriander leaf for garnishing
A pinch Green cardamom powder

Method

1. Mix together potatoes, green cardamom powder, corn flour and salt in a bowl. Stuff each aloobukhara with ¼ tbsp tamarind.
2. Divide the potato mixture into 8 balls.
3. Dust each ball with corn flour and shape it like a katori. Stuff each katori with the aloobukhara. Seal the edges and shape it like a kofta.
4. Heat sufficient oil in non stick pan.
5. Deep fry the koftas in hot oil till golden. Drain on an absorbent paper.
6. For the gravy, heat oil in apan. Add the onions and sauté till golden. Add the tomatoes and sauté.
7. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
8. Transfer this mixture into a mixer jar and grind into a paste using water as required.
9. Transfer this gravy into a pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
10. Transfer the koftas in a serving bowl and pour the gravy over them.
11. Garnish with some cream and serve hot.

Aaloobukhara Chutney Recipe

Ingredients

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.

Dahi Baray Recipe

Ingredients

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons