chicken shammi kebab
Ingredients
500 gm Chicken mince
200 gm Onion – chopped
100 gm Channa dal- toasted and powdered
50 ml Ghee
10 gm whole red chilli- dried and crushed
To taste Salt
5 gm Roasted Cumin powder
3 gm Roasted Coriander powder
1 no Whole egg – beaten
10 gm toasted gramflour or besan
For stuffing
50 gm Hung curd + salt + pepper
1/2 no Fresh pomegranate seeds
Preparation
Mix together everything in a mixing bowl except stuffing and ghee.
Stuff the balls with hung curd and pomegranate.
Cook on hot plate or tawa basting with ghee until golden in colour
Serve with pudina or coriander chutney
Vegetarian shammi kebabs
Ingredients:-
Masoor dal - 200 gm
Channa dal - 200 gm
Soybean - 70 gm
Ghee - 300 gm
khada masala - 25 gm
Cinnamon, cardamom, bade elaichi, tej patta, whole red chilli
Brown onion - 50 gm
Raw onion - 50 gm
Salt - 50 gm
Ginger garlic paste - 50 gm
Potli masala - 50 gm
Garam msl. - 50 gm
Black msl - 20 gm
Javetri - elaichi powder - 05 gm
Raw onion - 200 gm
Freshly chopped dhania - 1 bunch
Green chillies - 50 gm
Method -
1. In a handi, take the masoor dal, channa dal (soaked for about an hour ), add the ghee, khada masala, and cook the dals with minimum amount of water.
2. Add the brown onions, raw onions, salt, pepper, ginger garlic paste and bhunno well.
3. When the dal is cooked, pass them through a blender and make a smooth paste of thick consistency.
4. Now add the potli masala, garam masala pd., javetri - elaichi powder, besan, chopped dhania and raw chopped onions.
5. Make round tikkis of the above mixture and pan fry to a golden brown colour.
6. Serve accompanied by laccha onions, lemon wedges and green chillies.
SHISH TAWUQ
The popular grilled chicken kebabs of
Ingredients
900 gm skinless, boneless chicken breasts, trimmed of any fat and cut
into cubes or can use supreme of chicken
100 ml extra-virgin olive oil
50 ml fresh lemon juice
80 gm onion, grated
2 gm freshly ground cinnamon
2 gm freshly ground cardamom seeds (from about 20 pods)
5 gm fresh thyme leaves ( comes out good with mint also)
to taste Salt
10 gm freshly ground black pepper
5 gm freshly ground cumin seeds
5 gm Baharat, recipe follows (optional)
2 gm paprika (may use Kashmiri chili powder)
10 (6-inch) wooden or metal skewers
Preparation
Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally.
Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire.
Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate.
Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
Baharat:
50 gm black peppercorns
50 gm allspice berries
10 gm ground cinnamon
5 gm freshly grated nutmeg
Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.
Yield: 1/2 cup
Cocktail samosas with pudina
• Soft samosa phyllo sheets – 10 no
• Boil potatoes, peeled and cut into 1/2 inch cubes – 450 gm
• Cumin seeds – 5 gm
• Red chili powder – 5 gm
• Peas – 60 gm
• Chopped cilantro – 20 gm
• Garam masala – 3 gm
• Bhuna jira powder---5 gm
• Oil, plus oil for frying – 150 ml
• All purpose flour – 20 gm
• Tamarind chutney-200 ml
• Mint chutney-200 ml
Heat oil in a pan. Put in cumin seeds. When they crackle, add red chili powder, potatoes, peas and salt. Mix well then add garam masala, bhuna jira powder and cilantro. Set aside. Cut phyllo cases in quarter. Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste. Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until crisp and golden. Serve hot with mint chutney & tamarind chutney.
Aloo tikki
Ingredients Quantity
Boiled potato 1 kg
Corn flour 50 gms
Salt to taste
Roasted cumin seeds 5 gm
Roasted cumin powder 30 gm
Green chilli – chopped 4 nos
Coriander leaves- chopped 35 gm
Oil to fry
Papri 6 pcs for 1 portion
Beaten curd 90 gm
Imli chutney 90 ml
Mint chutney 90 ml
Chopped green chilli 30 gm
Chopped coriander 30 gm
Chopped onions 30 gm
Chopped tomatoes 30 gm
Chat masala 15 gm
STUFFING
Hung curd 200 gm
Salt to taste
Method
Grate the potato. Add it to a mixing bowl and add all the other ingredients and mash lightly with hands to mix. Then make into medium size round balls and stuff with the hung curd mixture ,flatten to make tikkis. Rest and fry in oil.
Presentation
Make twin tower with aloo tikki
Then beaten curd, imli chutney, mint chutney, then put papri ,then over it put all chopped items, sprinkle chat masala
Repeat this twice
Sprinkle coriander leaf and bhuna jira on top
Andhra chicken nuggets with tempered yoghurt
Marination
960 gm chicken (small bite size)
60 gm ginger-garlic paste
100 gm red chili whole
20 gm rice powder
15 gm cumin powder
15 gm coriander powder
1 tsp garam masala
1 tsp haldi powder
2 no lemon
1 no egg
To taste salt
Chutney
200 gm coconut
1 no green chili
50 gm onion
20 gm garlic
75 gm hung curd
½ tsp curry leaves
¼ tsp black mustard seed
Marinate chicken pieces with the above ingredients for an hour. Deep fry in medium heat till done.
Sauté onion, green chili, garlic. Cool & blend into paste add hung yoghurt and coconut grated. Garnish with fried curry leaves & mustard seed
Arsae
Fried south Indian onion pakora
600 gm julienne onion
30 gm green chilli finely chopped
20 gm curry patta
50 gm coriander chopped
30 gm garlic minced
A pinch hing
100 gm rice powder
75 gm besan
For frying oil
Mix julienne of onion, chopped green chilies, chopped curry patta & garlic minced with hing, rice powder & besan. Add water and form a thick binding mixture.
Slowly pour in tea spoon of the mixture one at a time in medium hot oil & fry till golden brown.
Serve hot with chilli-garlic chutney & tomato ketchup.
Coconut chicken sticks
4 chicken breasts, each cut into 6 strips in form of fingers
15 gm ginger paste
15 gm garlic paste
10 gm green chilli paste
30 gm of finely grated fresh coconut
5 gm coconut powder
Salt and pepper to taste
Method
• Mix together all the ingredients and marinate the chicken strips over night.
• Take each piece of chicken and place onto a bamboo skewer.
• Either barbque or heat a little oil in a pan and fry on both sides until golden brown.
Crab cake with green chili and cumin
Ingredients Quantity
Crab meat 100gms
Potato – peeled and boiled 100 gm
Cumin powder 5 gm
Chili powder 3 gm
Green chili – chopped 1 no
Ginger – chopped 5 gm
Coriander – chopped 15 gm
Lemon juice 15 ml
Corn flour 15 gm
Method
Mix together everything except the crab and finally add the crab and with light hand make round patties. Deep fry in medium heat.
Meen varuval
Ingredients
Fish darne or fish with central bone on 900 gms
Chilli powder 50 gms
Onion ginger paste 100 gms
Vinegar 20 ml
Turmeric powder 3 gm
Salt to taste
Oil for shallow frying
Method
Clean the fish thoroughly and apply all the masala and keep it aside for a few minutes.
Add sufficient oil for shallow frying and when the oil is hot, add one by one the marinated fish.
Turn the fish when the other side is cooked well. It is usually done slightly overdone so as to make the fish crisp and dry.
Mushroom pepper salt
Ingredients:
Fresh mushroom : 800 gms
Salt : to taste
Pepper : 10 gms
Spring onion : 100 gms
Green chili : 20 gms
Cornflour : 400 gms
Oil : 100 ml
Fresh coriander : 100 gms
Fresh mint : 50 gms
Ginger : 30 gms
Soya sauce : 15 ml
Method:
1. Toss the mushrooms in flour to cover the mushrooms and wash them under running water to remove the traces of the flour.
2. Dry the mushrooms, add cornflour, salt and pepper and toss the mushrooms so that the cornflour coats the mushrooms completely. Deep-fry the mushrooms.
3. Heat oil in a pan. Add chopped ginger, chopped onions, chopped green chilly, chopped coriander and chopped mint over a high heat.
4. Now take the fried mushrooms and put them in the mixture. Toss the pan a few times till the mushrooms are coated well on all sides with the mixture.
5. Serve hot.
fish amritsari
500g slices of beckti or related fish
300 ml refined Oil (frying)
MARINATION
45ml Lemon juice
3ogm ginger-garlic paste
10 gm Salt
10 gm Red chili powder
5 gm Turmeric powder
10 gm Chopped ginger
10 gm Chopped chili
2 gm Ajwain
15 gm Chopped fresh coriander
100g Besan
3nos Egg
15 ml refined oil
50gm Flour
3 gm Chat masala
Wash and cut the fish into thin diamond slices.
Marinade the fish with lime juice, salt, ginger-garlic paste
And keep it for 20 minutes.
Then make a 2nd marination with red chili powder, turmeric, green chili, ginger, ajwain, coriander, besan, oil, flour and egg. The paste should thick enough to coat the fish. Can add sprinkle of water, if the paste is too thick.
Heat oil and deep fry the marinated fish. Sprinkle chat masala before serving
Samosa dough recipe
Maida 1 kg
Dalda 250 gms
Ajwain 1 tsp
Salt to taste
Water 350 ml
Sieve the refined flour.
Add the salt and ajwain to the flour
Mix the melted dalda with water.
Make stiff dough with the water, dalda and flour
Phaldhari kebab
Ingredients -
Raw banana - 500 gm
Potato - 70 gm
Bread crumbs - 25 gm
Wheat flour - 50gm
Salt - as required.
White pepper pd. - 20 gm
Garam masala pd - 15 gm
Kasoori methi - 20 gm
Potli masala – 20 gm
Mango chutney - 100 gm
Broken cashew nuts - 50 gm
Method -
1. Boil the raw banana and peel immediately, add in the boiled potato, bread crumbs.
2. Mash the above ingredients, and make a smooth paste of the same.
3. Fold in the atta, salt, white pepper powder, red chilli powder, garam masala powder, kasoori methi and the potli masala.
4. Add chopped onion and dhania to the above mixture.
5. Make a patty of the same, and stuff them with sweet mango chutney, and fried broken cashew nuts.
6. Pan fry the same till they become golden brown in colour.
7. Serve accompanied with cabbage juliennes, lemon wedges and green chillies
Mochar Chop
(Serves 4)
Ingredients:
1 whole mocha (banana flower)
200 gm grated boiled potatoes
½ teaspoon whole jeera (cumin)
½ teaspoon red chilli powder
½ teaspoon green chillies chopped
2 tablespoon fresh coconut diced
50 gm raw peanuts (crushed)
½ teaspoon haldi (turmeric) powder
½ teaspoon garam masala
Flour for batter
Oil to deep fry
Bread crumbs to coat
Salt to taste
Method: Take out the florets, clean and take out the fibre part. Boil in water with a pinch of salt and haldi powder till soft. Chop the boiled mocha finely, keep aside. Heat 4 tablespoon of oil in a kadai, put jeera to crackle, then add chopped coconut and crushed peanuts into it, sauté for few minutes. Add chopped green chilli, haldi powder, red chilli powder, now add chopped banana flowers, sauté till the flowers are cooked. Add grated potatoes to the mixture, again sauté till the whole mixture is cooked properly. Sprinkle garam masala ,let it cool down.
Divide mixture into small patties and keep aside. Make a smooth batter with flour and water. Coat the patties with batter, roll over bread crumb evenly. Heat oil and deep fry the crumb coated patties till golden brown.
Serve with tamarind chutney.
Fish Nuggets
(serves 4)
Ingredients
40 pieces of 20 gms each Fish dice
For marinade
4 tablespoon Rice flour
2 tablespoon cornflour
1 Egg
1 tablespoon lemon juice
3 tablespoon ginger paste
½ tablespoon chili flakes
6 fresh red chili finely chopped
1 tablespoon hung curd
2 tablespoon coconut powder
Salt to taste
Oil to deep fry
For Coriander coconut chutney
Ingredients
50 gm Washed and chopped coriander
40 gm coconut milk and fresh coconut grated
Method: Prepare the marinade by mixing all ingredients other than fish and oil. Add fish dices to marinade. Set aside for 15 –20 minutes. Heat oil and deep fry.
For chutney: Make a fine paste of coriander and grated coconut, add salt and coconut milk
Check the consistency and serve cold.
Serve hot fish nuggets with coriander coconut chutney
Handi kebab
No. Of portions: 6
Preparation time: 20 minutes
Cooking time: 75 minutes
Mutton boti 900gm
Turmeric powder 5gm
Red chilly powder 5gm
Salt to taste
Ginger and garlic paste 40gm
Tomato 200gm
Green corriander 10gm
Cumin powder 10 gm
Green chili chop 20gm
Oil 150ml
Bayleaf 5gm
Green cardamom 3gm
Clove 3gm
Preparation:
Heat the oil in a kadhai or thick bottom pan, heat oil and crackle bay leaf, green cardamom and cloves.
Then add ginger garlic paste and sauté for 3-4min. Add mutton boti, turmeric powder, red chilly powder, chopped tomatoes, salt, coriander powder and cumin powder, cook until mutton leaves the oil and is tender ( add more water if not cooked).
The finishing should be dry garnish with chop ginger, chop green chilly, chop green coriander.
Hara moong prune kebab
No. Of portions: 4
Preparation time: 6 hours
Cooking time: 30 minutes
Green moong dal 1 kg
Green chili 5 nos
Ginger 15 gm
Garlic 10 gm
Salt to taste
Prune 300 gm
Small cardamom 5 gm
Ghee 20 ml
Chat masala 10 gm
Aamchur powder 5 gm
Preparation:
Clean and soak the dal overnight in water.
Boil with salt, ginger, garlic and small cardamom. Cook till the dal gets cooked. Remove from fire, drain and make a paste of it.
Heat ghee in a pan, add dal paste, add salt, aamchur and chat masala. Cook till the dal paste leaves the pan.
Remove from fire and make small roundels, stuffed with chopped prunes, form into patty and shallow fry in oil.
Pathar ka kebab
No. Of portions: 5
Preparation time: 6 hours
Cooking time: 15 minutes
Lamb chops 2 kg
Salt to taste
Ginger paste 15 gm
Garlic paste 20 gm
Papaya paste 40 gm
Kashmiri chili powder 10 gm
Black pepper powder 25 gm
Garam masala 20 gm
Lemon juice 20 ml
Preparation:
Clean the lamb racks, remove the excess fat. Cut with sharp knife three bones with meat.
Marinate the meat with ginger, garlic paste and papaya paste. Keep for 4 hour.
Then add Kashmiri chili powder, black pepper powder, garam masala and lemon juice. Marinate for 2 hours, keep in the refrigerator.
Heat the stone, when it attains heat, place the chops over it and blast with ghee from time to time.
Turn from time to time, so that the chops do not burn but its gets cook properly.
Served with lachha salad, green chili, pudina chutney, pickled onion and mint sprig
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