Chicken Kabab

Ingredients

           

Chicken	1 lb
Ginger	1 inch
Garlic	5 pods
Chilli powder	1 ½ tsp
Garam masala	½ tsp
Cilantro	½ bunch
Fried oinion	½ cup
Egg	½
Bread crumbs	1 tbsp
Salt, oil
Green chillies	2
Coriander powder	½ tsp
Cheese (optional)

 

 

 

 

 

Method

1.      In a bowl, add chicken, ginger, garlic, chilli powder, garam masala, coriander powder, fried onions, green chillies, cilantro and cheese. Mix chicken thoroughly.

2.      Mince the chicken. Add salt and half egg and mince it one more time.

3.      Add breadcrumbs. Mix it nicely.

4.      Take any wooden spoon, apply some oil and take some mixture, place into the spoon. Make a nice shape. Hold the spoon very carefully and pull it of and slowly drop in the oil.

5.      Deep fry. It cooks really fast, because nice hole in the center.

Dal Makhani

Ingredients

1 1/2 cups toor dal, washed and drained

2 tomatoes, medium sized, cut into large pieces

A pinch of turmeric powder

2 tsp. coriander leaves, chopped

For seasoning

1 small onion, chopped

A pinch of hing

1 tsp. red chilli powder

1/2 tsp. turmeric powder

1 tsp. dhania powder

4-5 green chillies, chopped

1 sprig curry leaves

1 tsp. cumin seeds

1 tsp. mustard seeds

1/2 stick butter

Salt to taste

Method

Ø  Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.

Ø  In a saucepan, prepare the seasoning by heating the butter. Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.

Ø  Fry till the onion starts turning color. Now add the powders and fry for a minute.

Ø  Remove from heat and add the boiled dal/tomato to this. Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water. Bring it to a boil and remove.

Bhaingan Bhartha

Ingredients

1 large eggplant

1 medium onion, finely chopped

1/2 cup chopped coriander leaves

2 tomatoes, chopped finely

4 green chillies, chopped finely

1 cup cooked green peas

1 1/2 tsp cumin-corainder powder

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp amchoor(mango powder) Salt to taste

1 tsp sugar

3 tbsp cooking oil

Method

Ø  Rub 1/2 tsp. oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. This will take around 30-45 minutes at 400 F. Take it out of the oven and peel it.

Ø  Mash the baingan and add the salt to it.

Ø  Heat the remaining oil and add the chopped onion. Fry till the onions turns translucent. Add the green chillies and the tomatoes and fry till the

Ø  Mixture becomes homogeneous.

Ø  Now add all the spices and the sugar and fry for a minute. Add the baingan and mix well.

Ø  Now add the peas and fry for a couple of minutes. Add the chopped coriander leaves and some water to get a thick consistency. Mix well. Heat through.

Tandoori Roti

Ingredients

2 cups slightly coarse wheat flour

1/4 cups maida

2 tbsp ghee

2 tbsp curd salt to taste.

Instructions

Ø  Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickest roti (4-5 mm thick).

Ø  Heat a griddle. Place on griddle and dry one side. Wet upper side with water and invert.

Ø  Invert griddle and roast over gas flame.. It will fall off when done.

Ø  Serve hot with desired vegetables.

Sweet Kachori

Ingredients

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

Ø  Mix ingredients for filling. The mixture should be soft and crumbly.

Ø  Mix ingredients for cover. Using water knead to a dough. Cover with a wet cloth. Keep aside

Ø  Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside.

Ø  Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts.

Ø  Roll one part into a puri, place one mixture ball in the center. Pull up all the sides to seal the mixture and press in center.

Ø  Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris.

Ø  When slightly cool, make a hole in the center of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

Ø  Allow to stand for half hour before serving.