Reshmi Kebab

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Reshmi Kabab

Ingredients:

250 gms Boneless Chicken

2 tbsp Fresh cream

3 tbsp Yogurt(Hung)

3 tbsp Cashew nut paste

1 tbsp Ginger garlic paste

1 tsp Green chilly paste

1 tsp Dry Fenugreek leaves powder

½ tsp White pepper powder

Salt to taste

Butter & Oil for basting

 Method:

Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, cashew nut paste, yogurt, fresh cream, green chilly paste, fenugreek leaves powder, white pepper powder and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter apply clarified butter and serve with slice onion and lemon wedges.

 

रेशमी कबाब

सामग्री:

250 ग्राम बोनलेस चिकन

2 बड़े चम्मच ताजा क्रीम

3 बड़े चम्मच दही (टंगा हुआ)

3 बड़े चम्मच काजू का पेस्ट

1 बड़ा चम्मच अदरक लहसुन का पेस्ट

1 छोटा चम्मच हरी मिर्च पेस्ट

1 चम्मच कसूरी मेथी पीसी हुई

½ चम्मच सफेद मिर्च पाउडर

स्वाद के अनुसार नमक

बास्टिंग के लिए मक्खन और तेल

विधि:

चिकन को दो इंच के टुकड़ों में काटें। एक कटोरी में चिकन के टुकड़े, अदरक लहसुन का पेस्ट, काजू पेस्ट, दही, ताजा क्रीम, हरी मिर्च का पेस्ट, कसूरी मेथी पीसी हुई, सफेद मिर्च पाउडर और नमक स्वादानुसार डालकर मिश्रण तैयार कर लें। फ्रिज में 2-3 घंटे के लिए चिकन को मैरिनेट करे। पहले से 200 डिग्री सेल्सियस पर ओवन गर्म करें। कबाब की सीख़ पर मैरिनेट की हुइ चिकन के टुकड़े लगायें और उन्हें 180 डिग्री सेल्सियस पर 20-25 मिनट के लिये ओवन में सेंक लेना। रिफाइंड तेल और मक्खन के मिश्रण से ब्रश करे और दुबारा इसे हल्के सुनहरे रंग का होने तक ओवन में वापस डालकर पकाये। एक थाली में कबाब को नीकाल कर मक्खन ब्रश करे और कटें हुये प्याज और नींबू के साथ गरमा गरम परोसे।

 

Narali Bhat / Sweet Coconut Rice

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Narali Bhat / Sweet Coconut Rice

Ingredients:

1 Cup Basmati Rice

2 Cup Fresh Coconut milk* (1st&2nd extract)

2 tbsp Ghee

1 Cup Jaggery [Gud]

5 Clove

5 Cardamom

1 tbsp Raisins

½ tsp Cardamom powder

7-8 threads Saffron dissolved in 2 tbsp of milk [kesar]

½ Cup warm Water

¼ Cup Nuts (Cashew & Almonds)

Pinch of Salt

 

Method:

Wash and strain the rice. Heat the ghee in a saucepan. Fry the cloves and the cardamom in the ghee until aromatic add nuts. Now add rice and fry lightly until all grains are coated with the ghee. Pour the coconut milk into the saucepan along with saffron milk, pinch of salt and cook for 10 minutes. You can adjust water if required, add ½ cup warm water and cover and cook. Cook till rice is 90% done. Now add Jaggery, raisins and cardamom powder and mix it well. Cover the rice and simmer for 10 -15 minutes on low heat. Check in between. Once the rice is cook switch off the heat Cover the rice and rest for 4-5 minutes. Transfer the Narali Bhat to a serving bowl.

*Can use Readymade Coconut Milk.

 

Chicken Do Pyaza

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Chicken Do Pyaza
Ingredients:
500 gms Chicken (curry cut)
2 tbsp Ghee
3 Onions, finely chopped
1 ½ tbsp Ginger Garlic paste
1 cup Tomato puree
½ cup Yogurt, beaten
½ tsp Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala powder
1 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Salt to taste

 

Method:

Wash & clean the Chicken. In a bowl, marinade chicken pieces with 1 tbsp of ginger garlic paste and salt. Set aside for 15 mins. In a pan heat ghee and add chopped onions, Sauté over high heat until golden brown. Now add ½ tbsp ginger garlic paste and tomato puree and sauté over medium heat till the ghee separates. Now Add turmeric powder, red chilly powder and curd and sauté over medium heat for couple of minutes. Add the marinated chicken and stir everything together. Now add ½ cup water and add salt as per taste. Cover with lid and cook the chicken over medium heat, Once the chicken gets half cooked, add garam masala powder, onion petals, green chilly and mix again. Cover with lid and cook further until the chicken is cooked. Remove the lid and sprinkle Kasuri methi and stir well. Garnish with fresh coriander leaves and serve hot with Roti or Paratha.

Kanda Bhaji (Onion Fritters)

 

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Kanda Bhaji/ Onion Fritters

Ingredients:

1 Cup Thinly Sliced Onions

1 Cup + 1Tbsp Besan / Bengal Gram flour

½ Tsp Red chilly powder

¼ Tsp turmeric powder

½ Tsp Coriander seeds

1 Green Chilly Finely Chopped

1 Tbsp Finely chopped Coriander leaves

Oil for Deep Frying

Salt to taste

Method:
In a bowl, take thinly sliced onion. Add chilly powder, turmeric powder, Coriander seeds, Chopped Green chilly, finely chopped fresh Coriander Leaves and salt. Mix well using your hand. Keep aside for 2 to 3 minutes. Now add gram flour and mix well. Heat oil in a kadai/Heavy bottom pan. When the oil is hot, carefully drop spoonful of onion mixture with your fingers into the hot oil. Cook about 3-4 bhajis at a time. Fry until they turn golden brown in colour. Remove and transfer on tissue paper to drain the excess oil. Serve hot with green chutney or Garlic Chutney.