Handi Gola Kabab

INGREDIENTS:

1/2 kg mutton mince

1/4 cup bhuna chana

1 tsp of all spices

1 tsp salt

1/4 cup curd

1 large raw onion, ground

2 tsp levelled ginger/garlic
To grind:

1 tbsp papaya

1 tbsp poppy seeds

1 tbsp saunf

1 tbsp coriander seeds

1 tbsp coconut

4 red chilli

METHOD:

Roast all the ingredients to be ground and grind to a fine paste with chana.
Marinate mince with papaya, salt, ginger/garlic and all the roasted and ground masala.
Leave for an hour or two.
Mix well and refrigerate.
Mix in curd.
Make balls and fry in a little oil.
Let it cook on a slow fire.
Garnish with chopped green chilli, coriander leaves.
Remove on a serving dish.

Kafta Kabab (Arabic)

INGREDIENTS:

2lbs/ 1kg approx. lean ground lamb or beef (or a mix of them)

1 small onion, finely chopped

1/4 cup finely chopped parsley

1/4 cup finely chopped mint leaves (optional)

3 cloves garlic - peeled & crushed

1 green chilli - finely chopped

1 beaten egg

1 tbsp milk

1-2 tbsp bread crumbs

1 tsp white pepper

1 tsp cumin powder

1/2 tsp coriander powder

Kosher salt to taste

lemon wedges, parsley leaves, green olives,

hummus, pickles & khubz/ pita bread on the side

2 tbsp olive oil.

METHOD:

Mix all the ingredients together other than the bread-crumbs, milk, eggs, oil & sides/garnish items.
Leave to marinate for 20 mins (30 is better).
In a separate bowl, mix the egg, bread-crumbs & milk into a coarse mix - do not over mix & mash.
Now add the egg-crumb mixture into the meat mixture, evenly yet not over-mixed!
This gives a semi-crunchy texture to the kababs.
Shape into 1 inch thick rolls & press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked smearing with oil from time to time. OR
Press the roll flat (3-4 cm thick) onto a baking tray or grill pan & grill on medium heat (high heat will dry them up) for 10-15 mintues on both side, smearing with olive oil from time to time.
Place kababs onto a bed of salad (chopped lettuce, plain or roasted tomatoes & onion rings, pickles, olives, etc.)
Spoon some hummus on the side along with some tempting lemon & khubz wedges.
Serve with some Laban (Ayran) as a side-drink.

Chicken Malai Kabab / Boti Kabab

INGREDIENTS:
500 gm. boneless chicken, breast or other
First marinade
2 tbs. vinegar or lemon juice
1 inch piece of ginger, peeled and roughly chopped
3-5 cloves fresh garlic, peeled
1 1/2 tsp. salt, adjust to taste
Second marinade
2 tbs. full fat cream cheese (low fat cream is not as nice) or Ricotta Cheese. You can use ground paneer instead.
3 tbs. sour cream or thick yoghurt, not low fat
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green chillies, finely chopped. Fresh red chillies look nicer
1 tbs. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water
1 tsp garam masala
For serving
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges

METHOD:

Cut chicken pieces into roughly 2 inch/5cm. pieces.
Place ginger, garlic, salt and vinegar/lemon juice in a blender and puree.
Place chicken pieces in a bowl, add the marinade, mix and leave for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.
Lift chicken pieces from the first marinade, shaking the excess liquid out. Add them to 2nd marinade and mix well. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.
Thread on bamboo skewers*, that have been previously soaked in water, loosely. You can cook the pieces directly on a tray, without the skewers.
Cook in a preheated oven at 250˚C or 480˚F or maximum of your oven, for 8-12 minute, turning once or twice, to ensure even cooking. They should begin to go brown on top but not be burnt. If you do not have a grill or oven, you can stir-fry them in a hot wok/karahi/kadhai, with 2 tbs. oil in it, making sure that all liquid is evaporated.
Serve on a bed of lettuce with lemon wedges.

Bihari Kabab / Beef Bihari Kabab

INGREDIENT:
1/2 Kg —— Beef, filets
2 tbs —— Papaya, Unripe & grinded
1 tsp —— Ginger Paste
1 tsp —— Garlic Paste
2 tbs —— Yogurt
1 tsp —— Chili Powder
1 tbs —— Oil
1tsp —— Green chilies, chopped
Salt —— to taste

METHOD:-
Mix all the ingredients to make a fine paste and mix beef in it.
Keep aside for 4 to 5 hours or more.
Skew the marinated beef in wooden or steel skewer and barbecue overcharcoal.
Brush the oil on the beef and grill them until brown.
Behari kebab is ready to serve.

Fish Tikka

INGREDIENT:

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

METHOD:
Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.

Chicken Tikka

INGREDIENTS:

* 1 cup fresh yoghurt (should not be sour)
* 1 cup finely chopped fresh coriander leaves
* 2 tbsps ginger paste
* 3 tbsps garlic paste
* 3-4 tbsps garam masala
* 6 peppercorns/ 2 dry red chillies
* 3 tbsps lime/ lemon juice
* 1/2 tsp orange food coloring
* 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
* 1 large onion cut into very thin rings
* Lime/ Lemon wedges to garnish
* 1 tsp Chaat Masala

METHOD:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
• Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
• Remove from skewers and put the chicken in a plate.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
• Garnish the Chicken Tikka with these onion rings and serve.

Beef Tikka

INGREDIENTS:

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

METHOD:

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Chicken Jalfrezi / Jalfraizi

INGREDIENTS:

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

METHOD:

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Mixed Vegetable

INGREDIENTS:

1 cup each of capsicum(bell pepper), potatoes, cauliflower

2 tbl spn cashews

1/2 cup onion

1 tea spn kasoori methi

1 tea spn garam masala

1 tea spn chilli powder

1/2 cup tomato

1 tea spn cumin seeds

1 tea spn ginger paste

1 tea spn garlic paste

Oil & Salt

METHOD:

Heat two cups water and add cashews, 1/4 cup onion and tomatoes. Cook for few minutes.

Grind to smooth paste.Heat oil and add cumin seeds. When they start popping, add onion, ginger-garlic paste and fry for few minutes. Add all the vegetables, chilli powder, garam masala, salt. Mix well. Cover and let it cook on a low heat for few minutes (add little water if required). Add kasoori methi, mix well.Now add the cashew paste. Cook till it starts boiling and gets thick.

Serve with chapatis.