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.