Saturday, April 7, 2018

Keema Matar Recipe

Keema Matar Recipe

Ingredient

  • Minced Meat: 1/2 kg
  • Papaya Paste: 1 tbsp
  • National Ginger Garlic Paste: 1 tbsp
  • Tomato: 4
  • National Bihari Kabab Masala: 1/2 packet
  • Green Peas: 1 cup
  • Oil: 1/2 cup
  • Fried Onion: 1/2 medium sized
  • Green Chili: 2
  • Fresh Coriander: 1/2 cup
  • Ginger: For garnish
  • Charcoal: For dum
  • Method
  • Combine minced meat, fried onion, green chili, fresh coriander, papaya paste, National Ginger Garlic Paste, tomato and National Behari Kabab Masala in a chopper blender and make a fine paste.
  • Heat up a small piece of charcoal and place over a minced meat using a bread slice as a base. Pour 1 tbsp of hot oil, cover and let it rest in a refrigerator for 2-3 hours.
  • Heat oil in a pan and fry green peas for a few minutes. Strain and keep them on a side.
  • Add the marinated minced meat in the same pan using same oil. Put it on simmer with the lid on for 45 min to 60 min.
  • Add some fried green peas and butter. Turn up the heat and fry for few minutes.

Sunday, April 1, 2018

Channa Chat Recipe

Channa Chat Recipe

Ingredients


Fresh Coriander – 2 Tbsp

Fresh Lemon Juice – 1

National Iodized Salt – 1 Tsp

National Cumin Powder – 1 Tsp

National Chat Masala – 1 Tsp

National Imli Sauce – 2 Tbsp

Manda Patti

Chopped Potatoes – 1 Cup

Boiled Channa – 2 Cups

Chopped Tomato – 1

Chopped Onion – 1/2

Chopped Green Chilli – 3

Chopped Shimla Mirch – 1/2

National Green Chutni

Yogurt

Instruction


In a bowl – add chopped potatoes, boiled channa, chopped tomato, chopped onion, chopped green chilli, chopped shimla mirch, 2 tbsp fresh coriander, fresh lemon juice, 1 tsp National Iodized Salt, 1 tsp National Cumin Powder, 1 tsp National Chat Masala and 2 tbsp National Imli Sauce.
Mix well.
Cut manda patti, deep fry to bowl shape, pour the ingredients, National Green Chatni, yogurt and sev it.


Saturday, March 31, 2018

Shami Kabab Recipe

Shami Kabab Recipe

INGREDIENT

boneless beef 1 kg 
channa daal 1/2 cup 
cinnamon stick 1 
large black cardamon 1 
whole black peppers 8 
dried red chillies whole 10 
medium onion 1 
ginger 1” piece 
garlic 6 cloves 
Garnish: 
onins 2 small cubes/chopped 
corriander leaves 
geen chillies 
mint leaves 
egg 1 or 2 

METHOD



Boil beef cubes with all the ingredients except the garnishing ones. When the meat is very tender and the water dries grind it finely .Add the garnishing ingredients and make flat rounds. Fry. You may add an egg or two to make kababs that don't break on fryin

Chiken Tikka Recipe

Chicken Tikka Recipe

Ingredient

Chicken quarter pieces 4
Cumin seeds powder 1 tsp
Garam masala powder 1 tsp
Black pepper powder ½ tsp
Crushed red pepper 1 tsp
Crushed black pepper ½ tsp
Crushed coriander seeds 1 tsp
Coal for smoke

Yellow food colour
Vinegar ¼ cup
Salt as required
Red chili powder 1 tsp
Turmeric ¼ tsp
Yogurt ½ cup
Ginger garlic paste 2 tsp
Instruction

Apply cuts on chicken then apply vinegar and salt on chicken and leave for 30 minutes.
Take a mixing bowl,  mix together all spices in yogurt along food colour.
Marinate chicken with this mixture and leave for at least 5 hours in fridge.
Take a normal cooking pan and cook the chicken pieces.
At the end give it coal smoke. Garnish with salad and serve.

Chicken Karahi Recipe

chicken karahi Recipe

Ingredient

  • Chicken 500 gm
  • Crushed red chili 1 tbsp
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Tomatoes  3
  • Ginger slice 2 tbsp
  • Garlic and ginger paste 2 tbsp
  • Green chilies 4-5
  • Fresh green coriander 1 bunch
  • Crushed dry coriander 1 tsp
  • Crushed cumin seeds 1 tsp
  • Oil 1/4 cup

Instruction


Heat oil in a wok and add the garlic and ginger paste, stir fry for few seconds.

Then add crushed coriander and cumin, stir well.

Now add chicken, cook for 1-2 minutes.

Add green chilies and fresh coriander and mix it well.

Add roughly grind tomatoes, salt, crushed red chili and turmeric.

Cook covered with lid till the chicken is done, and the water has dried.

Garnish with sliced ginger,green chilies and fresh coriander.

Serve hot with Rooti.