CHICKEN KEBAB

Hello friends, as all of know kebab is the favorite dish of many people in the world. My two little kids relish this dish in particular, and I love cooking new for them with little twist in ingredients. This , is one of the kind.

Ingredients;
1/4 kg Boneless chicken
1tbsp ginger garlic paste
1 tsp turmeric
1/4 tsp saffron food colour
1 tsp salt
2 tsp Red chilly powder
1 cup corn flour
1/2 cup maida flour
1/2 juicy lemon



Method:
Mix corn flour and maida, To this add ginger garlic paste, salt, Red chilly powder, turmeric, saffron colour,and mix thoroughly. Now add sliced chicken pieces and mix. Add lemon juice to this. Leave for an hour or two. Deep fry in oil. Garnish with sliced onions, lemon. Serve hot.


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EGG PASTA

Ingredients:

150 gms pasta
chopped carrots
2 to3 eggs
1 onion finely chopped
2 tbsp oil
chopped coriander
salt
pepper

Method:

Boil pasta in water till soft.Drain the hot water and pour cold water to cool the pasta and drain again and keep aside.
In a pan, heat the oil, add chopped carrots and onions and fry. Break the 2 eggs and stir till the mixture resembles scrambled egg, only a more liquid version of it.Add the pasta, salt and pepper and keep stirring so that the egg coats the pasta evenly. Garnish with coriander and serve.


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COCONUT EGG BURJI

Ingredients:

2 Eggs
Grated coconut (quarter cup)
2 tablespoons oil
Salt and pepper to taste

Method:

Heat oil in a kadai and roast grated coconut till it turns golden brown. Break the egg into the pan and keep stirring till the crunchy bits of coconut blend with the soft egg. Add salt and pepper and Serve.

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FISH CURRY

Ingredients

1.Fish : Sardines/Mackarels/Pomfrets 4 medium sized
2.Dry Red Chillies 20-25
3. Pepper Corns 10
4. Methi seeds 1/2 tsp
5.Tamarind 1 lemon sized ball
6. Coriander seeds 2 tsp
7.Garlic 5 pods
8. Jeera 1 tsp
9.Grated Coconut 3-4 tbsp
10.Ginger 1 1/2 in. piece (grated / fine chopped)
11.Turmeric powder 1/2 tsp
12. Onion 1 large fine chopped
13. Green chillies 2-3 cut along the length into quarters
14. Lime 1 small
Method
* Cut and clean the 4 medium sized fish.
* Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry.
* Fry the red chillies in a little oil (1 tsp) and keep aside
* In the same pan, roast the coriander, pepper corns, methi and keep aside.
* Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
* Take a large enough vessel - put in the fine ground paste, Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
* Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
* It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked.
* Finally you can squeeze the juice of a lime all over the curry.
* Serve with boiled rice.

KADAI CHICKEN

INGREDIENTS
1 whole chicken, cut into small pieces
4 tbsp oil
1/2 cup sliced onions
1 1/2 cup sliced tomatoes
2 tbsp fresh coriander leaves
1 tbsp ginger paste
1 tbsp garlic paste
3 tsp garam masala powder
2 bay leaves
4 whole red chillies
2 tsp coriander seeds
1 tsp red chilli powder
Salt, to taste

METHOD
Grind coriander seeds and whole red chillies into a coarse powder. Heat oil in a kadai.

First add bay leaves. Then add onions and sauté till they turn light golden brown. Add ginger-garlic paste and sauté for two minutes on medium flame. Add chillies, coriander seed powder and stir well.

Add tomatoes and cook till they are fully done. Add chicken pieces, salt, red chilli powder and mix it well. With a lid on the kadai cook till the chicken becomes tender. Sprinkle garam masala over the chicken.

Garnish with coriander leaves and onion rings.

TANDOORI CHICKEN

Ingredients: Oven Temp; 450 F- 220 C

1 kg chicken-broiler
2 tsp each garlic and ginger paste
1 tsp garam masala
2 tsp red pepper-powdered
1 tsp black-pepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 1 cup (200 g) yogurt
lemon quarters and onion rings for garnish

Method: Prick the chicken with a fork, and mix in the rest of the ingredients, except the lemon and the onions, and leave for 4-6 hours, turning a few times.

About 20-25 minutes. Before serving, place the chicken in a drip pan, and place it into the preheated oven.

Bake for 20-25 minutes. Serve garnished with lemon and onion rings.

NARGISI KOFTAS

Ingredients: Mix together
2 cups minced meat
1/2 tsp garlic paste
1/2 tsp ginger paste
salt to taste
1/4 tsp powdered black pepper
1/4 tsp garam masala
5-6 hard boiled eggs, cooled and shelled
a little flour to roll the eggs in


Gravy
1 tbsp chopped ginger
1 tbsp chopped garlic
1.5 cups roughly chopped onions-boiled in very little water
1 cup oil
2 bay leaves
2 tsp black cumin seeds
6-7 green cardamoms-lightly roasted and powdered
6-7 cloves-lightly roasted and powdered
1 tsp broken cinnamon-lightly roasted and powdered
1 blade mace-lightly roasted and powdered
salt to taste
1/2 tsp turmeric
2 tbsp coriander powder
1/2 tsp chilli powder
1 cup chopped tomatoes
a large pinch of kesar
1/2 tsp kewra
2 tbsp warm milk
1/4 cup chopped coriander leaves
2 tbsp cream

Method: Dissolve the kesar and kewra in milk.

For the koftas, divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie. Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour.

In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside. Fry as many koftas as fit comfortably in the kadahi. Be careful not to break them.

For the gravy, grind the ginger, garlic and boiled onions to a fine paste and set aside.

Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates.

Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.

To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.

NAWABI TARKARI BIRYANI

INGREDIENTS 1 kg Basmati rice 1 kg mixed vegetables- green peas, carrots and beans 300 gms onions, sliced 300 gms ghee 3 tsps khada masala 300 gms curd 1 cup of milk or cream 1 gm of saffron METHOD Wash and dice the carrots and beans. Mix with the peas and cook for a few minutes in boiling water. Save the stock and transfer the vegetables into a bowl of chilled water.

In a handi, heat 200 gms of ghee and add sliced onions. Sprinkle khada masala and stir till the onions brown. Add the curd and cook for a few minutes. Add the vegetables and the stock to make a gravy.

Boil Basmati rice till it is half cooked. Drain and add to the vegetables. Add the milk or cream and the remaining ghee. Sprinkle saffron and seal the handi with dough. Lower the heat and cook on dum for 15 minutes. Serve hot.


NOTE :
For a nonvegetarian option, replace the vegetables with 300 gms of mutton