Recipe of famous lamb kebabs

lamb kebabs

Ingredients :

500 g finely minced lamb
2 tablespoons plain yoghurt
3 teaspoons garam masala
1/2 teaspoon mashed garlic
1/2 teaspoon granted ginger
1/4 teaspoon ground cardamom
very small pinch powdered cloves
1/2 teaspoon black pepper
1 teaspoon dried mint
2 tablespoons melted ghee
1 tablespoon vinegar
1 tablespoon sugar
2 small onions,cut into rings
1 small lime,sliced

Method :

1. place minced lamb in a food processor with the ingredients from yoghurt to mint. Process to a smooth sticky paste.
2.  Using wet hands,shape the mixture into walnut-sized balls.thread three onto each skewer
3. brush kebabs with melted ghee and grill or barbecue until cooked through and well browned on the surface, 5-6 minutes
4. Mix vinegar with sugar to give a tar-sweet taste,add the onion rings and knead gently with the fingertips until the onion softens.
5. Serve the kebabs on the a bed of rice,garnished with the onion rings and lime slices.

Note: Brush metal skewers with oil before using. If using Bamboo Skewers soaks in water for several hours to prevent them during during cooking.

Famous south indian Mysore Bonda Recipe

Mysore Bonda

Ingredients :

1 cup All purpose flour

2 Green chilies (finely chopped)

1 small onion ( finely chopped)

1 big spoon full of rice flour

Sour curd ( to make the batter)

Salt to taste

A pinch of baking soda

Chopped coriander leaves (optional)

Method :

• Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3hrs.
• Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.

        Serve hot with green chutney or ketchup.

Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Recipe of South indian Masala Dosa

Masala Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala

Ingredients :

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Recipe of Sarson ka saag ( North Indian Dish )

Sarson ka saag

Ingredients :

1 bunch sarson greens

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

Method :

1.Chop both greens, wash, drain.

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

Making time: 25 minutes

Recipe of Spicy Tandoori Chicken

Tandoori Chicken

Ingredient :

6 pieces --- Thawed chicken, skinned

2 tsp --- Ground Coriander

2 tsp --- Masala (Tandoori paste is available)

to taste --- Red pepper powder

Dash --- Garlic powder

to taste --- Salt

1 tsp --- Ground jeera

              Soy sauce (or yogurt)

              (needed only if tandoori masala is used)

Method :

1. If you are using the ready made tandoori paste then life is a lot easier.Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
2. Take the chicken and make "deep" cuts in it (so that the Masalas seeps in quickly)
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over- cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown. and the cuts you made start "expanding."

Spicy Fried Fish/ Machli Masala Recipe

Spicy Fried Fish/ Machli Masala

Ingredients :

2 lbs. white-fish fillets, fresh or frozen

2 cloves garlic, chopped 

1 tsp. salt 

1 tsp. grated fresh ginger 

1/2 tsp. ground turmeric 

1/2 tsp. black pepper 

1/4 tsp. cayenne pepper 

2 tsp. lemon juice 

1/4 c. vegetable oil (for frying) fresh coriander or parsley, for garnish

lemon wedges, for garnish

Method :

1. Rinse fish under cool running water and pat dry with paper towels.
2. In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice. Stir to form a paste.
3. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes.
4. In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.(In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown).
5. Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges.

Preparation time: 25 minutes 

Cooking time: 10

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Recipe of Green Beans & Potato Curry

Ingredients:

1 lb. French style cut green beans

1 onion, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, 

together with cumin and coriander powders for five minutes. Add potatoes, 

green beans, turmeric and chilli powders and salt together with half a cup of 

lukewarm water and cook on medium low heat for fifteen minutes. Garnish 

with cilantro/coriander leaves.