Indian chicken seekh kabab

Hi...trying to eat light for lunch so tried out a simple and delicious chicken seekh recipe.Turned out fab!!!keep ion mind this dish is quite spicy.....here goes the recipe
low fat chicken seekh
ingredients
1/2 kg chicken keema/mince
1.5 onions chopped
garlic chopped 1 Tablespoon
green chillies chopped 6
ginger garlic paste 1hpd tsp
1 egg
shaan seekh kabab masala-2.5 tablespoon
salt
little red chilli powder
little pepper powder
1tsp oil
Method
.preheat oven to 180 deg c
.mix the whisked egg with red chilli pwdr,salt and pepper powder
mix into mince and keep 10 minutes
add the onion garlic ginger garlic paste to mince..you can add coriander chopped if you like. add the oil as well
.add the shaan seekh masala and mix well with hands
.keep in fridge for atleast 1.5 hours
. now wet your hands and form a ball with mince. use wooden skewere and press out a kabab.
.now take a baking dish and line with oil or butter or ghee
,place kabab on it and bake 10 mins
.turn side ,brush with a little oil till charred and cooked
.serve with lemons and green chillies enjoy

Prawns in indian spices(sukha jhinga)

Hi!!! i have a super prawn recipe for you all. Tried and tested and delicious to the core this prawn dish can be served as a snack when you have guests over as its nice and dry....or you can hog it all by yourself.. its a low carb dish so eat it guilt free n enjoy it!!! here goes the recipe...do check out the pics step by step
Sukha Jhinga
ingredients
.250 gm prawns deveined with tails intact(med)(about 9-10)
.1/4 cup oil
Marnade
.2 tsp garlic paste
.2 tsp cumin powder
.2 tsp red chilli pwdr
.4 green chillies chopped
.3 tablespoon coriander leaves chopped
.juice of 1 full lime.
3/4 tsp salt
Seasoning
.2 tablespoon oil
.1/4 tsp cumin seeds
.10 curry leaves
Method
.wash prawns,pat dry.combine marinade ingredients and rub in to the prawn. leave to marinade atleast 1-2 hour in the refrigerator.this will ensure a good marination
.

put oil in pan on moderate heat. when hot,slide prawns and marinade into oil.pan fry the prawns one side and flip until they lose their translucency but remain crunchyabout 3-4 mins max

.Put the oil for seasoning in another pan on moderate heat.when hot,add cumin seeds and curry leaves. let it sizzle. 

pour the seasoned oil seeds and leaves over hot prawns and serve with lemon .

teekha murgh

TEEKHA MURGH(very nice and full of flavor) tried and tested from ndtv  cooks  http://cooks.ndtv.com/recipe/show/teekha-murg-176536

INGREDIENTS
75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 tbsp garlic, chopped

200g onion, chopped

150g tomatoes, chopped

1 tsp ginger, chopped

2-3 green chillies

2 tbsp curry leaves

1 kg chicken leg cubes, boneless

1 tbsp tomato paste

1 tbsp red chilli powder

1 ts black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20g fresh coriander

10g mint

METHOD:
Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

Meanwhile, fry curry leaves and crush them.

Add the boneless chicken cubes, tomato paste and stir for a while.

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes.

Add the crushed curry leaves and mix well.

Serve the dish garnished with fresh coriander and mint.

http://cooks.ndtv.com/recipe/show/teekha-murg-176536  

Chicken Kerala

My lunch today....simple and delicious chicken kerala..........full of flavor and spices...just the way i like it!!!! here goes the recipe again as well as the pic......i doubled the marinade and made about 1/2 kg..although the green chillies and red chilli stayed the same
Kerala chicken roast

Ingredients :
Chicken : 1 kg
For marination :
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tsp
Coriander powder: 1/4 tsp
Vinegar/Lemon juice: 1 tsp
Ginger - 1 inch piece
Garlic cloves : 5 no.
Green chillies - 3 to 5 no.
Salt: to taste

For roasting :
Onion: 3 medium
Tomato - 1 large,(blanch it, remove skin & make puree)
Green chilly: 2, slit
Curry leaves - 3 springs
Garam masala powder- 1/4 tsp
Pepper powder: 1/4 tsp
Juice of 1 lemon
Oil

Method :
Clean and cut the chicken into medium sized pieces. Make a paste of all the ingredients under marination. Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside. Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned , but is cooked inside.
Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute. Now add the prepared chicken & roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala & pepper powder & mix well. Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well. Tasty Kerala Chicken roast is ready.
The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them.

Bengali mustard fish

Bengali mustard fish
this is a very light and low fat fish dish......its quite pungent and you must love mustard , but you can tone it down with yogurt
ingredients
sea bass fillets 2 washed in lemon juice and marinated with sarson tel,salt and haldi
.1 Tablespoon yellow mustard seeds
.1 tablespoon black mustard seeds
.1 green chilli
.1/4 CUP DAHI
. 1 tsp ginger garlic paste
.1 teaspoon cumin powder
.1/4 teaspoon coriander powder
.salt
.3/4th tablespoon lemon juice
Method,Make a paste of mustard seeds,chilli,ginger garlic paste,yoghurt,salt,coriander powder and lemon juiceTaste for salt and add more lemon juice if required
.Poke a few holes in the fish with a fork and marinate one hour
. wrap fish in foil which is dabbed with mustard oil or use a banana leaf and fold to make a parcel
. Steam till cooked
.serve parcels with lemon wedges
. enjoy

Murg hara pyaz(chicken with spring onion greens)

Hi...tried out a lovely chicken dish today with dominant flavors of mustard seeds and spring onion greens..........here goes the recipe.......

Murg Hara Pyaz(sprinng onion chicken)
serves 2.prep time 20 mins.
Ingredients
.350 gms boneless chicken marinated in lemon juice and cut in chunks
.4 tablespoon mustard oil
.3/4 cup chopped onion
.4 large tomatoes finely chopped
.1 hpd tsp tomato puree
.2 tsp mustard seeds
.salt to taste
.1.5 hpd tsp cumin powder
.red chilli powder to taste
.100 grams spring onion green chopped

Method

.Heat 2 tablespoon mustard oil.add onions and cook till transparent.now add tomatoes and cook atleast 10 mins

.In a separate wok,heat remaining oil and add mustard seeds.saute till they crackle.

.stir in the onion-tomato mixture.cook 2 mins.

Add the chicken,salt,cumin powder and red chilli powder.
.cook for another 15 minutes on low flame.add tomato puree and cook till done.
.mix in all the spring onion green and cook 1 minute.

Remove from heat and serve hot with roti.

INDIAN STYLE CHUTNEY CHICKEN

HI!! STILL STICKING TO A LOW FAT DIET SO TRIED OUT AN AMAZING RECIPE LAST NIGHT...THIS ONE IS FROM SANJEEV KAPOORS BOOK...NO OIL COOKING. THERE WAS ABSOLUTELY NO OIL USED IN THIS RECIPE AND IT IS MIND BLOWINGLY DELICIOUS AND GUILT FREE...SERVE WITH LEMON WEDGES...YOU NEED TO ADJUST THE SALT AND IF YOU DONT FIND IT SPICY ENOUGH,ADD A LITTLE RED CHILLI POWDER...I DOUBLED THE MASALA(ONLY THE CORIANDER,MINT,AND ADDED AN EXTRA GREEN CHILLI)AS I LIKE MY CHICKEN NOT TOOO DRY BUT WITH A REASONABLE AMOUNT OF GRAVY...TAKE A THIN SKEWER OR KNIFE AND POKE INTO THE CHICKEN PIECES TO MAKE SURE THEY ARE COOKED...DO NOT OVERCOOK OR YOU LL LAND UP WITH TOUGH CHICKEN.IF THE SKEWER GOES IN AND COMES OUT EASILY...YOU RE DONE...ENJOY THIS RECIPE AND WATCH THE WEIGHT DROP!!!!!!!!

GUILT FREE ZERO OIL CHUTNEY CHICKEN.......

INGREDIENTS
450 GM BONELESS CHICKEN CUT INTO 1 INCH CUBES
2 TSP CUMIN SEEDS
2 TSP CORIANDER SEEDS
5 BLACK PEPPERCORNS
2-3 CLOVES
4 BIG TABLESPOON FRESH CORIANDER LEAVES
2 BIG TABLESPOON MINT LEAVES
1 INCH PIECE GINGER
8 CLOVES GARLIC
2-3 GREEN CHILLIES
1 CUP HUNG YOGURT
SALT TO TASTE
1 TSP GARAM MASALA PWDR
1 LEMON CUT INTO WEDGES

METHOD
1 DRY ROAST CUMIN,CORIANDER SEEDS,PEPPERCORNS AND CLOVES.GRIND ALONG WITH CORIANDER,MINT LEAVES,GINGER,GARLIC AND GREEN CHILLIES TO A FINE PASTE.

2 IN A BOWL MIX YOGURT SALT AND GARAM MASALA .WAIT 20 MINS AND ADD GREEN PASTE AND LET IT MARINATE 1 HOUR MINIMUM IN A REFRIGERATOR,

3 HEAT A NON STICK PAN,ADD MARINATED CHICKEN,COVER AND COOK,STIRRING NOW AND THE,TILL CHICKEN IS TENDER AND COOKED AND GRAVYHAS THICKENED.YOU CAN ADJUST YOUR SALT AND ADD CHILLIES IF REQUIRED.

4 SERVE HOT WITH LEMON WEDGES AND TOOTHPICKS IF NECESSARY OR ENJOY WITH ROTI./BREAD


STEP BY STEP PICTURES
http://www.facebook.com/media/set/?set=a.10151696485255344.857035.631380343&type=3......

CINNAMON CHARGRILLED CHICKEN

OK..SO HERES MY VERY HEALTHY HIGH PROTEIN AND LOW FAT LUNCH.THE CREDITS FOR THIS RECIPE GO YO MARUT SIKKAS BOOK ,INDIAN FLAVORS.THE CHICKEN CAME OUT SAOFT AND SUCCULENT WITH A VERY TANDOORI STYLE FLAVOR.I DRIZZLED LOADS OF LEMON JUICE AND GARNISHED IT WITH MINT....HERES THE RECIPE..DO CHECK OUT THE STEP BY STEP LINK TO PICS AT THE BOTTOM!!!
CINNAMON CHARGRILLED CHICKEN
INGREDIENTS
.CHICKEN THIGHS:450 GRAMS

STEP 1

.MALT VINEGAR;2 TABLESPOON
.GINGER PASTE;1 TBSP
GARLIC PASTE:1.5 TBSP
.RED CHILLI PWDR:2 TSP
.COOKING OIL:1 TBSP

.STEP 2

.HUNG YOGHURT:75 GM
.ANARDANA PWDR:2 TSP
.CUMIN/JEERA PWDR:1 TSP
.BLK PEPPER PWDR:1 TSP
.BLACK CARDAMOM PWDR:1/2 TSP
.CINNAMON PWDR;1/2 TSP
.KASOORI METHI/FENUGREEK LEAF PWDR;1/2 TSP
.KASHMIRI LAL MIRCH PWDR:1/2 TSP
.COOKING OIL 2 TBSP
.SALT TO TASTE
.LEMON JUICE 1 TSP

METHOD
.WASH CHICKEN WELL,SHAKE DRY,KEEP ASIDE TO DRAIN EXCESS WATER.
.MIX STEP 1 INGS IN A BOWL.ADD CHICKEN ,MIX WELL AND KEEP ASIDE 1 HOUR ATLEAST
.MIX STEP 2 INGS ON A MIXING TRAY.ADD THE CHICKEN WITH THE MARINADE IN SAME TRAY.MIX WELL AND KEEP ATLEAST 3O MINS
.PREHEAT OVEN 180 DEG CENTIGRADE.BAKE ON A ROASTING TRAY 15 MINS OR UNTIL CHICKEN IS FULLY COOKED.
.TRANSFER CHICKEN TO A PLATTER AND DRIZZLE THE LEMON JUICE..ENJOY!!!
STEP B Y STEP LINK TO PICTURES
http://www.facebook.com/media/set/?set=a.10151544590450344.847865.631380343&type=1

HANDI CHICKEN BANGLADESHI(INDIAN)

HI!! FINALLY BACK TO DELHI AND A DIET THAT I SERIOUSLY HOPE WORKS PAIRED WITH LOTS OF CARDIO..IM TRYING TO KEEP IT TO PROTEIN AND LOW CARB VEGGIES....I TRIED A VERY TASTY BANGLADESHI CHICKEN FOR LUNCH TODAY AND IT TASTED GREAT.ITS NOT TOO HIGH ON OIL AND IF YOU HAVE A NON STICK PAN...THATS PERFECT.THE RECIPE HAS BEEN PHOTOGRAPHED STEP BY STEP SO YOU CAN SEE EXACTLY HOW ITS MADE...JUST FOLLOW THE LINK TO PICS AT THE BOTTOM OF THE RECIOE!!! HERE IT GOES
CHICKEN HANDI KABAB BANGLADESHI STYLE
INGREDIENTS
.300 GM BONELESS CHICKEN THIGH CUT INTO SMALL CHUNKS(YOU RE WELCOME TO USE CHICKEN BREAST BUT THE THIGH TURNS OUT FAR MORE TENDER)
. YOGURT(NESTLE) 3/4 CUP
.GARLIC PASTE-2 TABLESPOON
.CHILLI PWDR-3/4 TSP
.BLACK PEPPER PWDR-1 TSP(I PREFER MY CHICKEN PEPPERY SO USED 1.5 TSP
.SUGAR 3/4 TSP
.ONIONS(FRIED IN 1 TSP OIL)-3/4 CUP
.GREEN CARDAMOM-3
.BLK CARDAMOM-2
.SALT TO TASTE
.CORIANDER CHOPPED 1/2 CUP
.LEMON JUICE-1 TSP

METHOD
.START BY MARINATING CHICKEN CHUNKS IN YOGURT FOR 20 MINS
.PUT 1 TSP OIL IN PAN AND FRY ONIONS TILL NICE AND BROWN .KEEP ASIDE
.NOW TAKE A PAN AND ADD 1 TSP OIL AND ADD THE CARDAMOMS.COOK A BIT
.ADD THE CHICKEN WITH MARINADE,GARLIC PASTE,SUGAR,CHILLI PWDR,BLK PEPPER PWDR HALDI AND SALT TO TASTE.DONT OVERDO THE SALT AS YOU CAN ALWAYS ADJUST LATER
.COVER ON LOW 10 MINS.NOW UNCOVER AND ADD THE CORIANDER AND ONIONS AND COOK ON LOW FLAME.LET IT DRY UP SO THE GRAVY IS ALMOST LIKE A THICK MASALA SROUND THE CHICKEN.SQUEEZE LEMON AND GARNISH WITH SOME MORE CORIANDER......ENJOY WITH ROTI.....
STEP BY STEP LIONK TO PICTURES
http://www.facebook.com/media/set/?set=a.10151481397045344.841724.631380343&type=1

TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.

LOW FAT INDIAN BUTTER CHICKEN(NO BUTTER THOUGH)

,HERE IS THE RECIPE OF A LOW FAT BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. NO BUTTER..NO CREAM THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN BUT LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED )

1)CHICKEN SLICED/CHUNKS 400 GM
2) 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE ALMOST 1 TABLESPOON
7)CARDAMOM-2
8)5 (OR ONE TIN )LARGE RED TOMATOES
9)SALT TO TASTE
10)RED CHILLI 1/2 TSP BUT MORE IF YOU LIKE IT SPICYT
11)CORIANDER POWDER1.5 TSP
12)HALDI/TURMERIC -JUST A PINCH 1/4 TSP
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE3-4(SEEDS REMOVED)
14)FRESH CORIANDER FOR GARNISH
15)LITTLE YOGURT/CURD 1/4 CUP
METHOD

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH CAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL, ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +TEJ PATA + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN.
STEP 2
CLOSE UR GAS AND LET THE ONIONS GET COOL. ONCE THEY ARE LITTLE COOL, PLEASE TAKE OUT BAY LEAVES AND CINNAMON AND BLEND ALL THIS WITH CHOPPED TOMATOES AND THE YOGURT TILL YOU HAVE A SMOOTH PASTE.

PS NOTE - DO NOT WASH THE EARLIER PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN
STEP3C
NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. IF OIL IS OVER,ADD A BIT.AFTER CHICKEN IS ALMOST DONE, ADD THE ONIONTOMATO/CURD PASTE WITH CHICKEN AND COOK.ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES.
FINALLY
LET CHICKEN GET COOK UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP...THE COLOR OF THE TOMATOES SHOULD CHANGE TO A NICE RED BY NOW.

NOW GARNISH WITH CORIANDER BEFORE SERVING..ENJOY BUTTER CHICKEN FLAVOR WITH NO BUTTER!!!

FISH ROASTED IN GREEN PEPPERCORNS(INDIAN)

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATH

INDIAN STYLE MUSTARD FISH

picked this lovely recipe from a nice group called sikandalous cuisine..its super

Mustard Fish ( with a twist ! )

Inspired by the famous Ilish Sarson Jhol .

300 Grams Fish Fillets . In the original version they use Hilsa I think , I used a regular boneless ' Basa ' .

The Paste .

2 Teaspoons Black Mustard Seeds .
2 Teaspoons Yellow Mustard Seeds .
1/2 Coconut grated .
1 Teaspoon Turmeric Powder .
Salt .
60 Ml Mustard Oil .

Take the above ingredients and grind them to a fine paste . Mix about a mug of water to the paste and set aside .

Meanwhile in a bit of Mustard oil crackle 1/2 teaspoon of Jeera ( Cumin seeds ) , when brown add the fish along with the mustard paste ,simmer for 5 minutes.
Mix in another teaspoon raw mustard oil , add green chillies , cook another 2-3 minutes till done . Keep adding water .
The consistency is like a thick gravy . Eat with rice and hands !

I had some broccoli boiled in the fridge which I dipped into the gravy and realised how great it tasted , so added some ! However , I would stick to the non broccoli version most times !

SPICY INDIAN RICE WITH CHICKEN(BIRYANI)

SPICY SOUTH INDIAN CHICKEN BIRYANI



Ingredients:

Basmati or Jeera Rice 500 gm
Chicken 500 gm
Onion (chopped) 1 nos
Tomato (chopped) 3 nos
Green chillies 5 nos
Cinnamon 5 to 6 strips
Cardamom 6 to 10 nos
Cloves 8 to 10 nos
Fennel 1 tsp
Cashewnuts 10 nos
Garam Masala powder 1/2 tsp
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Bay leaves 2 nos
Curd 2 tsp
Ginger garlic paste 2 tsp
Coconut milk 200 ml
Curry leaves 1 spring
Coriander leaves 1 spring
Mint leaves a few
Salt to taste
Oil 15 ml
Ghee 2 tbsp
Procedure:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.

INDIAN CHICKEN PATTIES

PESHAWARI CHICKEN KEBAB

INGREDIENTS
chicken mince 1/2 kg
ginger 1tbsp,coarsely grounded
garlic 1tbsp,coarsely grounded
onion 2,chopped finely
green chillies 3-4,sliced finely
eggs 1-2
salt to taste
crushed red chillies 1tsp
crushed black pepper 1tsp
zeera (cumin seeds 1 tbsp,roasted and crushed
coriander seeds 1 tbsp,roasted and crushed
anar dana(dry pomegranate seeds) 1-1/2 tbsp
maize flour or gram flour 3 tbsp
tomatoes 2 medium,chopped finely
green coriander 2 tbsp,chopped
oil for shallow frying

METHOD
In a bowl mix all except oil and tomatoes .marinate for 1/2 hr.add tomatoes just b4 frying. make big flat kebabs .shallow fry in oil till golden.serve with tandoori roti or naan. —

INDIAN CHICKEN TIKKA(CHICKEN MARINATED IN YOGURT WITH SPICES) AND GRILLED

CHICKEN TIKKA tried n tested by prem somalinga

CHICKEN TIKKA(GRILLED OR DEEP FRIED)



Chicken Tikka is a traditional and popular dish in India and all over the world. Chicken tikka is prepared with boneless chicken marinated in curd and ground spices mix and deep fried or grilled in tandoori oven or OTG. Marinating for a long time around 8 to 12 hours gives a best taste as the chicken absorbs spices well. A tasty starter served in most of the Indian restaurants, hotels and highway dhabas serving north Indian food. Highway dhabas are more famous for chicken tikka and other tandoori dishes.Try this delicious grilled Chicken tikka recipe and Enjoy Cooking!!!

Ingredients:

Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional) Few drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

Procedure:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it
and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining ingredients except butter.Mix well and add chicken pieces and marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor oven for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor oven and cook until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala.

FISH ROASTED IN GREEN PEPPERCORNS

Rina Rai

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATHU

nepali meat

Nepali Bhutwa ( Dry Mutton )

1 Kg Mutton ( Pichla Raan )
1 Small Onion
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/2 Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
3 Tablespoons Dhania Powder
1 Teaspoon Red Chili Powder
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )
Salt
Whole Spice :
2-3 Black Cardamons
A Stick Of Cinnamon
A Bay Leaf
8-10 Black Pepper Corn

About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )

Cut the mutton into small size pieces .

Smoke the mustard oil , add the whole spice , once they crackle throw in the methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Again immediately add the onions . When onions are almost dark brown add the mutton and salt . The salt will seal the meat and the juices within !

'Bhuno' ( wok fry ) the mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste . Tilt the wok to a side to get the oil to one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add the red chilli powder and timur ( if you are using ) cook covered over low heat for another 10 minutes or so till the oil separates .

This is a dry mutton dish , superb tasting .


-- 

green indian chicken

1 Chicken ( 12 pieces ).
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .

Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi


In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .

indian lamb chops

8 -10 Mutton / Lamb Chops made out of double ribs.

The Marinade :
2 Tablespoons Garlic Paste.
2 Tablespoons Ginger Paste .
1 Teaspoon salt.
1/2 Teaspoon Crushed Black Pepper.
2 Tablespoons Thick Curd.
1 Tablespoon Oil.

To Cook Chops In :
1 Onion Chopped.
8-10 Black Peppercorns.
1 Stick Cinnamon.
2-3 Green Cardamons.
1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.
1 Tablespoon Ghee / Clarified Butter

Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them .

In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .

The chops are super succulent and tasty . Totally effortless