Mutton Boti Kabab

Ingredients:

• 500 gm boneless mutton (cut into 1 1/4 inch )
• 1/2 cup thick drained yogurt
• 2tsp garlic paste
• 1 tbsp lemon juice or vinegar
• 1 tbsp raw papaya paste with skin (ground)
• deghi chilli powder to taste
• 2 tbsp oil

For Masala grind

• 6 cloves
• 8 black pepper corn
• 1 small piece cinnamon
• 2 tbsp cashewnut paste

Preparation:

Wash and dry the meat pieces with a kitchen towel. marinate with lemon juice, garlic, ginger paste, papaya paste, salt, red chilli powder and masala powder and oil.Rub the mutton well with the masala 2-3 times and leave for 8-10 hours.

Pre-heat the barbecue or grill. Put the mutton pieces on a skewer, cook on charcoal fire or keep the skewer on a greased wire mesh of the barbecue.

Turn them 2-3 times and smear with oil 2-3 times. Serve with onion, chilli salad and mint chutney

Source:WomensEra

Continue Reading...

Tandoori Fish Tikka

Ingredients:

• 1 Kg fish (centre bone and skin removed and cut into square pieces)
• 1 lemon juice
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup drained beaten curd
• salt to taste
• 1 tsp chilli powder
• 1/4 to 1/2 tsp crushed ajwain
• 1 tsp garam masala
• a pinch of tandoori colour(optional)

Preparation:

Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.

Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.

Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.

Sprinkle hot masala just before serving (optional)

Serve it hot with onion rings or salad.

.

Continue Reading...

Tandoori Aloo Lajawab

Ingredients:

3 large potatoes
1/4 tsp red chilli flakes

For filling:

1 small carrot (chopped and boiled)
75g peas(boiled)
150 gm paneer
1 tbsp leaves of spring onions(chopped)
Salt to taste
pepper(freshly ground) to taste

1tbsp lemon juice
1/4 tsp garam masala

Preparation:

Wash potatoes well and dry.Prick them over with a fork and bake at 350°F in an oven or a tandoor till they are soft(for about 40 minutes)

Cut potatoes in halves and scoop out the flesh, leaving 1 cm of the shell. Keep the flesh aside.

Place the shells back in the oven and cook for about 10 minutes.

Now make the filling. Mash the paneer and stir potato flesh, carrots, peas, leaves of spring onions, salt, pepper, lemon juice and garam masala into it and mix well.

With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350°F for about 15 minutes or until they are thoroughly heated and golden. Serve with green salad.


.

Continue Reading...

Chunky Cheese with Herb Crumble

Ingredients:

• 250 gm paneer (cut into chunks)
• 1 cup brown breadcrumbs
• 1 tbsp lemon juice
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp mint leaves (chopped)
• Salt to taste
• Black pepper to taste (freshly ground)
• 2 tsp cornflour
• 2 tsp maida (dissolved in 1/3 cup water)
• 1/2 tsp chat masala

Preparation:

Sprinkle salt and freshly ground black pepper on the panner and keep aside for 5 minutes. Combine breadcrumbs, lemon juice, coriander leaves, chat masala and mint leaves. Add salt and pepper if desired. Keep aside.

Dip paneer chunks in cornflour mixture and then roll in breadcrumb mixture and then roll in breadcrumb mixture. Put on skewers and cook in the tandoor or in an oven at 375°F for 10 minutes or till they are golden.

Sprinkle more chat masala if desired.Serve with a salad of your choice.

.

Continue Reading...

Shahi Paneer Khazana

Ingredients:

• 1 onion (finely chopped)
• 1 Clove garlic (crushed)
• 1/2" piece of ginger(chopped finely)
• 15gm maida
• 60 ml milk
• 124gm mixed nuts(chopped - Cashew, almonds, walnuts, raisins, pista, etc)
• 30gm fresh breadcrumbs
• 1tbsp green chillies(chopped)
• 1 carrot grated
• 1/2 tbsp coriander leaves chopped
• 1 cup paneer mashed
• 1/2 tbsp cornflour (dissolved in 4 tsp water)
• dried breadcrumbs for coating
• salt tor taste

Method:

Fry the onion in oil till it is slightly soft.Add ginger and garlic and fry for a few seconds. Add the flour and cook for 102 minutes.

Gradually stir in milk and bring it to a boil. Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180°C for about 20 minutes or till they are light brown and crisp.

Remove from Skewer and serve hot with salad

.

Continue Reading...

Tandoori Vegetables

Ingredients:

6-8 cauliflower spears (blanch for a few seconds and cut into chunks)
1/2 cabbage small
1 red capsicum
1 green capsicum or bell pepper
2 large sized onion ,cut into wedges
3 pineapple slices (cut into wedges)
a few mushrooms
a few baby corn
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp chilli powder
2-3 tbsp besan (Chickpea flour , Gram flour)
2-3 tbsp thick yogurt
3 tbsp cooking oil
1 tbsp Worcestershire sauce
Chaat masala

Preparation:

Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables.

Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices.

Grill the vegetables under a hot grill and sprinkle chat masala to this.


.

Continue Reading...

Mushroom Tikka

Mushroom tikka can be served as an appetizer, well its a pleasure food like chaat. spicy and tasty, quite different from regular tikkas. Mushrooms are consumed for their nutritional and occasionally medicinal value. We have to be careful with mushrooms as some mushrooms that are edible for most people cause allergy in some individuals. Old improperly stored specimens could also cause food poisoning.

Ingredients

• 1 pack mushrooms
• 1/2 tsp garlic paste
• 1 tsp ginger paste
• a pinch of saffron colour
• 2 tsp gramflour
• salt to taste
• 1tsp oil
• 2 tsp curd

For garnishing:

1/2 tsp chaat masala and onion rings

Method:

Wash and dry mushrooms.
Marinate mushrooms with rest of the ingredients for 1/2 an hour
Roast them in a tandoor or grill (or even you can deep fry the mushrooms , in case you don't have a tandoor).
Sprinkle chaat masala
Garnish with onion rings and serve hot.

Continue Reading...

Pao Bhaji

You don't always eat to assuage hunger and get nourishment. At times we eat for pleasure too. And some foods which we love to eat are from street vendors and dhabaa's. The food tastes exotic and we keep returning to such place again and again with friends and family. Pav or Pao Bhaji is a mumbai fast food, Pao meaning the bread and Bhajji - the curry.To prepare Pao bhaji

Ingredients:

• 6 pieces of bread ( Pav bread or Hamburger bread)
• 100gm carrot chopped
• 100gm French beans chopped
• 100gm peas shelled
• 250gm potatoes chopped (small)
• 200gm cauliflower chopped
• 4 onions chopped
• 1 tsp ginger garlic paste
• 3 green chillies chopped
• 200gm butter
• 250gm grated tomatoes
• salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 4 tsp lime juice
• 1 tsp amchur
• 1 tsp garam masala

For Garnishing:

Chaat masala, onion rings and coriander leaves

Method:

Boil carrots, beans, peas and cauliflower till tender.
Melt 2 tbsp butter in a karahi/kadai
Fry onions, ginger-garlic paste, green chillies till it is brown in colour.
Add tomatoes, salt, red chilli powder, turmeric powder,lime juice, amchur and garam masala.
Cook for 5 minutes. then add this masala to the boiled vegetables
Mash these vegetables
Put butter and garnish with chaat masala, onion rings and coriander leaves.
Melt butter on a griddle , divide the Pav / hamburger bread into two and fry them pressing a liitle
Serve hot with the Bhajji

Continue Reading...

The Indian - Chicken Tikka

Tikka means pieces, chunks or bits. A very delicious dish in which pre-marinated pieces of chicken are grilled.It is traditionally baked skewers with small pieces of chicken, usually boneless, in a clay based oven called tandoor, after marinating in spices and yogurt.

It is typically eaten with a green coriander & tamarind chutney, served with onion rings and lemons. A very good appetizer dish

Ingredients

• 500g Boneless chicken/ chicken thigh,chicken breast - skinless and off the bone
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tbsp lemon juice or vinegar
• Salt, to taste
• 1/2 cup thick drained yoghurt
• 1 tsp red chilli powder /deghi mirch
• 1 tsp garam masala
• 3 tbsp oil
• a pinch of tandoori color (optional)
• a pinch of chat masala (optional)

Preparation

Wash and pat-dry the chicken. Press with a kitchen towel. Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oiul. Leave aside for an hour.

Add beaten yogurt and tandoori colour, chat masala (optional). Refrigerate for 6 to 8 hours to marinate the chicken tikka.

Preheat the barbecue or grill and put the chicken pieces on the skewers. Baste with the marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbecue.

Turm them 2-3 times for even browning. Brush with oil, remove from skewer when they are cooked. Sprinkle chat masala.

Serve hot with onion and chilli salad and mint chutney.

Continue Reading...