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।

 

Hariyali Kebab / Pahadi Kebab

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Hariyali Chicken Kebab

Pahadi Kebab

Ingredients:

500 gms Boneless Chicken

2 tsp Ginger garlic paste

1 tsp Green chilly paste

1 tbsp Onion paste

3 tbsp Curd (Hung)

1 Small Bunch of Coriander Leaves

1 Small Bunch of Mint leaves

5-6 Spinach Leaves

1 tbsp Mustard Oil

1 tsp Garam masala

1 tsp Chaat Masala

Salt to taste

Butter & Oil for basting

Method:

Grind Coriander leaves, Mint leaves and spinach leaves to a fine paste. Keep the green paste aside. Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, green chilly paste, onion paste, yogurt, mustard oil, garam masala, green paste 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 sprinkle chaat masala on top and serve with coriander mint chutney, slice onion and lemon wedges.

Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Butter Garlic Prawns

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BUTTER GARLIC PRAWNS

Ingredients:

250 gms Prawns

1 tsp Olive Oil

1 tbsp Butter

1 tbsp Garlic (Chopped)

½ tsp Ground Black Pepper

1 tbsp Fresh Parsley (Chopped)

Salt as per taste

Method:

In a wok or a large pan heat Olive oil and butter. Add garlic and sauté for a minute, now add the prawns and stir well. Stir fry until the prawns are pink (about 4-5 minutes).Season with salt and freshly ground black pepper and sprinkle the chopped parsley over it. Serve at once.

Kingfish Fry (Surmai Fry)

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Kingfish Fry

(Surmai Fry)

Ingredients:

400gms Surmai [Kingfish]

1 Tbsp Ginger Garlic Paste

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Tamarind Pulp

2 tbsp Rawa [Semolina]

½ Cup Rice Flour

Salt as per Taste

Oil for frying

Method:

Clean and wash the fish pieces. Add ginger garlic paste, turmeric powder, red chilly powder, tamarind pulp and salt as per taste to the fish. Ensure that the masala is applied to both the sides of the fish. Leave aside for 10 minutes to marinate. In a plate mix semolina and Rice flour and keep aside. Heat oil in a non stick pan. Roll and coat the marinated fish in semolina and Rice flour mixture and shallow fry till they are crisp and golden on both sides. Remove on tissue paper to remove excess oil. Serve hot with lemon wedges and Slice Onion.

Lamb Chops ( Indian Style)

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Lamb Chops

(Indian Style)

Ingredients:

500 Gms Mutton Chops

2 tbsp Ginger Garlic Paste

1 Onion (Finely Sliced)

1 Bay Leaf

1 tsp Red Chilly Powder

2 Eggs

1 tbsp Oil

200 Gms Bread Crumbs

Oil for frying

Salt to Taste

Method:

Wash the chops and drain them. Apply Ginger Garlic paste and Salt. Keep aside for 10 minutes .Heat 1 tbsp oil in a pressure cooker and add bay leaf and sliced onion, Sauté till the onion turns translucent. Now add marinated chops and ½ cup water, pressure cook till the chops are done. Drain the chops and add salt as per taste and Red chilly powder. Keep the drained soup aside. Adjust salt and serve the soup till the chops are done. Beat 2 eggs and add salt as per taste. Heat oil in  a heavy bottom pan for frying, dip the chops in beaten egg mixture then roll in bread crumbs and shallow fry till they are golden brown on both sides. Serve Hot.

Chicken Shami Kabab

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Chicken Shami Kababs

Ingredients:

500 gm Chicken Kheema (mince)              

1 tbsp Ginger Garlic paste

7-8 Red Chillies

1 Medium Onion (Roughly chopped)

¾ Cup Chana dal [Split Bengal gram] (soaked for at least 4 hours)

1 Potato (peeled and cubed)

1 tsp Cumin seeds

1 Black Cardamom

1 Inch Cinnamon

5-6 Black Pepper Corns

4-5 Cloves

1 Egg (lightly beaten)

2-3 Green Chillies (chopped)

1 Onion (finely chopped)

2-3 tbsp Fresh coriander (finely chopped)

2 tbsp Besan [Bengal gram flour] (if needed)

Oil for frying

Salt as per Taste

Method:

Put the chicken kheema along with all (potato, red chillies, roughly chopped onion, chana dal, cumin seeds, ginger garlic paste, cardamom, cinnamon, pepper corns and cloves) the ingredients into a pressure cooker.  Add half a cup of water and pressure cook it. Increase the heat and dry off any excess moisture. Allow this mixture to cool completely.  Remove the red chillies. Then grind the mixture until smooth. In a bowl add Chicken mixture, chopped onion, green chillies, chopped coriander leaves and salt to taste. Mix well. If the mixture doesn’t hold together add besan as required. Take 2 inch balls and shape them into patties. Keep the beaten egg handy in a bowl. Heat oil in a non stick pan. Dip each patty in the egg and shallow fry the patties till they are golden brown and done on both sides. Serve hot with Chutney of your choice. You can prepare Shami Kebabs in advance and can refrigerate it and cook it the next day.

Dahi Vada

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Dahi Vada

Ingredients:

1 cup Urad dal [split black lentils] (soaked for 4 hours)

1 tsp Red Chilly powder

1 tsp Chaat Masala

1 tbsp Jeera [Cumin] powder

3 Cups beaten Curd [dahi]

2 tbsp Khajur Imli ki Chutney*

1 tbsp Coriander leaves (finely Chopped)

Oil for frying

Salt to taste

Method:

Wash and drain the urad dal. Grind together urad dal and salt in a food processor to a smooth paste (with Minimum water). Using your hand beat the batter for 2 minutes till it is airy and light. Keep aside for 10 minutes. Pre-heat oil in a deep frying vessel .Wet your hands with water and take lemon sized quantity of batter and deep fry in hot oil on a slow flame till the vadas are golden or done. Remove     from oil and soak the deep fried vadas in water for about 10 minutes. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch .Remove the vadas and gently press between your palms to remove excess water., remove excess water and keep aside. Arrange the vadas on a serving dish and top with beaten curd. Put some khajur imli ki chutney on each vada and garnish with chilli powder, cumin seed powder, chaat masala and salt. Sprinkle some chopped coriander leaves and serve.

For Recipe of Chutney*please refer Sweet and Green Chutney for Chaat                

Chicken Momos

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Chicken Momos

Ingredients:

For the covering

1 cup Flour

1 ½ tsp Oil           
Pinch of Salt
Water as required

For the filling

200gms Chicken Mince
¼ tsp Soya sauce
1 tsp Garlic (finely chopped)

½ tsp Ginger (finely chopped)
1 Green chilly (finely chopped)
1 tbsp Spring Onion (Finely chopped)
Salt to taste

Method:

In a bowl take chicken mince to that add soya sauce, chopped garlic, ginger, green chilly, spring onion and salt as per taste and mix gently and keep aside. Mix the flour with oil and salt and knead a soft dough adding required quantity of water. Cover the dough with a damp cloth. Take a small ball of the dough and roll it into a thin sheet (Roti) as possible. Cut out 3″ diameter circles using a cutter or any round edged bowl. Put tea spoon full of filling to the center of the circle. Bring all the edges together to the center, making pleats. Pinch and twist the pleats to secure the stuffing. Arrange the momos on a greased steamer or idli cooker. Cover with a lid and steam for about 10 minutes. Serve hot with chilly sauce or sauce of your choice.

Chicken Chilly

Chicken Chilly

Ingredients:

400 gms Boneless Chicken

2 Capsicum (chopped in Squares)

½ Cup Spring Onion Whites (chopped)

½ Cup Spring Onion Greens (chopped)

2 tsp Corn flour

5-6 Green chillies (slit)

1 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

3 tsp Soya sauce

1 tsp White Vinegar

½   tsp Pepper powder

4 tbsp Oil

Ajinomoto (optional)

Salt as per taste

Method:

Wash and cube the chicken and marinate the chicken with salt, pepper, 1tsp soya sauce and corn flour and set aside for 10-15 minutes. Heat oil in a non stick pan and stir fry the marinated chicken cubes until they are golden in colour or done. Drain and remove the chicken and keep aside. In the same oil add chopped garlic, ginger, green chillies and white spring onion. Stir fry on high heat, now add capsicum and fry for a minute. Add soya sauce, vinegar and salt as per taste. Stir well and add the fried chicken and mix well. Sprinkle green spring onion and remove from heat.

Grilled Jumbo Prawns with Chilly Garlic

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Grilled Jumbo Prawns with Chilly Garlic

Ingredients:

6 Jumbo Prawns

1½ tbsp Olive Oil

2 Flakes Garlic (minced)

Juice of ½Lemon

1 tsp Chilly Flakes

Freshly Ground Black Pepper

Sea Salt to taste

6 Wooden Skewers

Method:

Clean prawns thoroughly. Trim the whiskers & cut away the appendages. Slit open the prawns from the front & devein and keep aside. In a bowl mix olive oil, garlic, chilly flakes, black pepper, lemon juice and sea salt to taste. Now add the cleaned jumbo prawns and marinate for 30 minutes in refrigerator. Place the wooden skewer sticks in water and let them soak.  The sticks will need to absorb the water to keep them from burning on the grill. Thread the prawns on skewers and grill them for about 3-4 minutes on each side or until they are cooked throughout. Serve immediately.

Rawas Cutlets (Indian Salmon Cutlets)

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Rawas Cutlets (Indian Salmon Cutlets)

Ingredients:

250gms Rawas fillets (Indian Salmon)

4/5 Boiled Potatoes (medium)

½ Cup Bread crumbs

1 tsp Ginger Garlic and Chilly paste

1 tbsp Coriander Leaves (finely chopped)

1 Egg (beaten)

Salt to taste

Oil for frying

Method:

Take water in a pan and bring it to a boil. Add the fish fillets to the water and let it cook nicely (till the fish turns opaque) Remove the fish from the water, Debone and shred it into small pieces. Peel and mash the boiled potatoes. In a bowl mix mashed potatoes, shredded fish, ginger garlic chilly paste, chopped coriander leaves, 1 tbsp bread crumbs and salt to taste. Mix well. Form patties with the mixture according to your desired size. In a bowl keep the beaten egg handy. Spread the bread crumbs on a plate. Heat oil in a non stick fry pan. Dip the patties in the beaten egg and roll it in bread crumbs and shallow fry both sides till golden brown. Remove on tissue paper to remove excess oil. Serve hot with chutney or ketchup.

Chicken Schezwan Pops

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Chicken Schezwan pops

Ingredients:

250 gms Boneless Chicken

2 tbsp Schezwan Sauce

2 tsp all Purpose Flour

1 Cup finely sliced Cabbage

½ Cup sliced Capisum

1 tsp Corn flour

Salt to Taste

Oil for Frying

Method :

Clean and wash Chicken. Cut the chicken in 1” cubes. Marinate the chicken pieces with schezwan sauce, corn flour, all purpose flour and salt to taste and mix well.  Keep aside for 15- 20 minutes. Heat oil in a wok (kadhai) and fry the marinated chicken cubes till they are cooked. Remove on paper towel to drain excess oil. Serve hot with finely sliced cabbage, capsicum and schezwan sauce.

Crispy Chicken

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Crispy Chicken

Ingredient:

500 gms Boneless Chicken

10 Garlic cloves

1 inch Ginger

4-5 Green Chillies

1 Small bunch Coriander leaves

2 Eggs

3 tbsp all purpose flour [maida]

2 tbsp Corn Flour

2 tsp Soya sauce

½ tsp Black pepper powder

Salt to taste

Oil for frying

Method:

Clean and cut the chicken into 3 inch long and 1 inch thick strips. In a mixer make a fine paste of garlic, ginger, green chillies and coriander leaves. In a bowl add chicken strips, green paste, all purpose flour, corn flour, eggs, soya sauce, black pepper powder and salt to taste and mix well. Marinate the mixture for 15 -20 minutes. Heat oil in a pan and deep fry the chicken strips till they are cooked. Remove on paper towel to drain oil. Serve hot with schezwan sauce.

क्रिस्पी चिकन

सामग्री:
500 ग्राम बोनलेस चिकन
10 लहसुन कलियां
1 इंच अदरक
4-5 हरी मिर्च
1 छोटा गुच्छा हरा धनिया
2 अंडे
3 बड़े चम्मच मैदा
2 बड़े चम्मच कॉर्न फ्लौर
2 छोटे चम्मच सोया सॉस
½ छोटा चम्मच काली मिर्च पाउडर
स्वाद के अनुसार नमक
तलने के लिए तेल

विधि:
चिकन को साफ करे और 3 इंच लंबी और 1 इंच मोटी टुकड़ों में काट ले. मिक्सर में लहसुन, अदरक, हरी मिर्च और हरा धनिया डालकर महीन पेस्ट बना लें. एक कटोरी में चिकन के टुकड़े, हरी पेस्ट, मैदा, कॉर्न फ्लौर, अंडे, सोया सॉस, काली मिर्च पाउडर और स्वाद के अनुसार नमक डालकर मिश्रण अच्छी तरह से मिला ले. 15 -20 मिनट के लिए मिश्रण को मैरिनेट कर ले. एक फ्राई पैन में तेल गरम करें और चिकन के टुकड़ो को डीप फ्राई कर ले. अतिरिक्त तेल निकालने के लिए चिकन के टुकड़ो को टिशू पेपर रखे प्लेट में निकाल लीजिये. और शेज़वान सॉस के साथ गरमा गरम परोसे.