Mutton bharva kabab

Deep fried coated lamb kababs snacks stuffed with paneer

Ingredients:

For the kababs:

900 GMS.( 2 LB) minced lamb
1 tbsp. each of ginger-garlic paste
1 1/2 tsp. chopped green chilies
1/2 tsp. chili powder
1 tsp. garam masala powder
A pinch of white pepper powder
A pinch of fenugreek powder
A handful of chopped coriander leaves
Salt according to taste

For the filling:

3/4 cup grated paneer
2 tsp. chopped green chilies
3 tsp. chopped onions
1/2 tsp. each of salt and pepper powder

For the batter:

4 tbsp. cornflour
4 tbsp. all purpose flour
1 egg, beaten
1 tsp. vinegar
A pinch of white pepper powder
1 tsp. each of ginger-garlic paste
Salt according to taste
Oil for frying

Method:

For the kababs:

1. Mix altogether the lamb mince with salt, white pepper powder, chili powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chilies and coriander leaves.

2. Knead it well and refrigerate for 20-25 minutes.

For the filling:

1. Mix together the green chilies, onions, salt & pepper and grated cheese. 2. Divide the filling into equal portions and keep aside.

For the batter:

1. Mix the cornflour with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to get a thick batter.

To proceed:

1. Make long kababs with the mince mixture and skewer in four equal parts. 2.Roast in a tandoor for five -ten minutes. Allow to cool. Remove from skewers. 3. Slit each kabab lengthwise and stuff the green chili-cheese mixture into it. 4.Dip the stuffed kababs in the prepared cornflour batter and deep fry in hot oil until crisp and golden brown in colour. 5.Remove from oil and drain off excess oil. Serve hot, with mint chutney

Stir Fried Vegetables

A medley of vegetables in the basic sweet and sour sauce

Ingredients:

1 sliced onion
2 chopped spring onions
1 teacup shredded cabbage
1/2 sliced capsicum
1 sliced tomato
2 tablespoons coarsely grated carrots
2 tablespoons bean sprouts
A pinch baking powder
A pinch citric acid
2 teaspoons Soya sauce
2 teaspoons ginger water
1 teaspoon chili garlic paste
2 teaspoons chilies in vinegar
1 tablespoon oil
Salt according to taste
2 bread slices

Advice:

Stir-frying makes a nutritious diet as it does not introduce as much fat as ordinary frying does and is therefore a superior cooking technique.

Serve with:

Serve hot with bread slices.

Method:

1. Heat the oil in a large pan on a high flame. Add the onions, vegetables, baking powder and citric acid and stir until tender.

2. Add the Soya sauce, ginger water, chili garlic paste, chilies in vinegar and salt and mix well.

For the ginger water : Grate 12 mm. piece of ginger, add 1/4 teacup of water and keep aside for 1/2 hour.

For the chili garlic paste : Grind 5 to 6 garlic cloves with 5 red chilies and 1/4 teacup of water.

For the chilies in vinegar : Cut 3 to 4 green chilies and add to 1/2 teacup of white vinegar.

Fried Chicken

Deep fried Chicken Snack

Ingredients:

6 nos. Chicken legs
2 nos. Eggs
Oil for frying
Ingredients needed for marination: 4-5 teaspoons Ginger-garlic paste
1/2 teaspoon Red chili powder
1/2 teaspoon Pepper powder
2 cups Refined flour
1/2-1 cup Water
Salt according to taste

Serve with:

Serve hot with french fries, wafers and boiled eggs.

Method:

Mix all the marination ingredients with little water to form a thick batter. Coat the chicken pieces evenly with this mixture and marinate in the refrigerator for 3-4 hours before frying.2. Beat the eggs in a large bowl. 3.Heat oil in a deep pan, dip the marinated chicken pieces into the beaten eggs and coat evenly.4.Deep fry in hot oil for 3-4 minutes on a high flame and then on medium flame till golden brown in color.

Chicken Tikka

A worldwide famous "Tandoori Chicken"

Ingredients:

1 3/4 LB Or 800 GMS. Boneless chicken
2 tbsp. Lemon juice
1 tsp. Red chilly powder
Few drops Red orange color
1 1/2 cup of Curd/Yogurt
2 tbsp. each of Garlic- garlic paste
1 tsp. Garam masala powder1/2 tsp. Cumin powder
Butter For basting
Salt according to taste

Advice:

If you do not have Tandoor you can use Oven for cooking chicken.

Serve with:

Sliced half cooked onions & green capsicum

Method:

Cut chicken in to small cubes, wash nicely and apply lemon juice and salt to it and leave it for 1 hour.2. Beat Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinade for about 5-6 hours in the refrigerator.3.Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes, keep basting the chicken pieces with butter and cook until slightly colored and cooked. 4.Remove and serve hot sprinkled with chaat masala.

Chicken Stew

A stew made of chicken pieces and vegetables

Ingredients:

1 boneless skinless chicken breast, chopped
1 cup chicken broth
2 spring onions, sliced
1 tomato, chopped finely
1 potato, chopped
1 sweet potato, chopped
1 carrot, chopped
1 tsp. each of ginger & garlic paste
1 stalk celery, chopped
1/4 tsp oregano powder
Salt & pepper according to taste
A handful of chopped Corriander leaves

Method :

1. Take in a pan 1/2 cup broth and put chicken pieces ,Simmer it for 10 minutes. 2. Add ginger-garlic paste, onion, celery and simmer for 5 minutes . 3. Add tomatoes, potatoes, carrot, sweet potato, oregano, salt and pepper powder and simmer for 2 minutes. Now add the remaining broth 4. Let it cook till chicken and vegetables are cooked on slow flame . 5. Garnish with corriander leaves and Serve hot .

Winter Fruit Salad with Poppyseed Dressing

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.


Full Receipe:

INGREDIENTS (Nutrition)
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced


DIRECTIONS

1. 
   In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 
   In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat