Pineapple Appetizer Meatballs Recipe

Ingredients

    1 can (8 ounces) crushed pineapple

    1 egg

    1/4 cup dry bread crumbs

    1/8 teaspoon pepper

    1/2 pound bulk pork sausage

    1/2 pound ground beef


    GLAZE:

    1/4 cup packed brown sugar

    1/4 cup ketchup

    1/4 cup white vinegar

    1/4 cup water

    2 tablespoons Dijon-mayonnaise blend

Directions

    Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into 1-in. balls.

    Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.

    Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. Yield: 2 dozen.

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Chocolate Brownie

Ingredients

6 tbsp: Cocoa

2 no: Eggs

50 gm: Chopped walnuts

150 gm: Flour

100 ml: Milk

200 gm: Sugar

100 gm: Butter


Method

1. Melt the butter, sugar, cocoa and milk together. 
2. Add remaining ingredients.
3. Stir to mix. 
4. Bake in a square baking tin at 180 degree C for 25 minutes.
5. Cool and cut into squares.

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HONEY CAKE

Ingredients


    Cooking spray

    1 tablespoon dry breadcrumbs

    1/4 cup hot water

    2 teaspoons instant espresso granules or 4 teaspoons instant coffee granules

    1/2 cup sugar

    2 large eggs

    1/2 cup honey

    3 tablespoons stick margarine, melted

    1 3/4 cups all-purpose flour

    1 teaspoon baking powder

    1 teaspoon ground cinnamon

    1/4 teaspoon salt

    1/2 cup chopped walnuts

    1/2 cup golden raisins

Preparation

    Preheat oven to 325°.

    Coat an 8 x 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

    Combine water and coffee granules, and set aside.

    Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

    Spoon cake batter into prepared loaf pan, and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

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MOULDED CHOCOLAETS

INGREDIENTS:




Dark chocolate   : 500gm 


Cocoa butter       : 50gm




Method:-


Melt semi- chocolate in a double boiler at 31degreeC to melt and temper the  chocolate 


Tempered  chocolate is half-filled into a ready made   chocolate mould. Put in desired filling. 


After 5-10 minutes, fill the moulds with tempered  chocolate and set in a refrigerator for above 1 hour. 


Unmould  and wrap in multi-coloured or patterned silver foil. 


These  chocolates should be stored in dehumidified containers or refrigerator.


NOTE : if dark colour is desired cocoa mass can be added while  chocolate is being melted  

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GINGER CHICKEN

 

Ingredients:

   

1 1/2 tsp chilli powder

1/4 tsp turmeric (haldi)

1/2 cup oil (tel)

1 tblsp lemon juice

1 tblsp garlic (lasan) paste

3 tblsp fresh coriander leaves

chopped 3 medium tomatoes

3 tblsp yogurt whisked

3 tblsp ginger chopped

1 tsp chat masala

1 small onion cut into thin strips 

thinly sliced 1 tsp garam masala

1 kg boneless chicken breast, cut into small cubes

1 tsp coriander powder (dhania powder)

1 1/2 tsp salt (namak)

1 tblsp ginger (adrak)

paste 2-4 green chillies, thinly sliced

How to make ginger chicken:
Heat up oil in a heavy based pot over medium heat. 

Mix in the onions and stir fry until soft or for about 2 minutes.

Mix in ginger and garlic, stir fry about 2 minutes. 

Stirring constantly.

(mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.

Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes.

mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. 

keep frying until the oil begins to separate. 

Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat.

Serve hot.

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CHICKEN JALFREZI

Ingredients:

   

2 cloves garlic (lasan) chopped

750 gms skinless chicken thigh fillets, cut in half

3 tsp ground turmeric

1 onion (pyaj) finely grated

1teaspoon red chilli (lal mirch) powder

1teaspoon salt (namak)

500 gms chopped tomatoes (tamatar)

30 gms ghee

3tsp ground cumin (jeera)

3 tsp ground coriander

2 tblsp grated fresh ginger (adrak)

30 gms fresh coriander leaves roughly chopped

oil (tel) for cooking

How to make chicken jalfrezi:

    Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.

    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
    Turn the chicken frequently.

    Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

    Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.

    Serve the chicken pieces with the sauce.

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CHICKEN SHASHLIK

Ingredients:

   

500 gms boneless chicken breast

2 capsicum

2 medium onions

2 medium tomatoes

1/4 cups lemon juice

1/2 tsp. salt

1 tsp black pepper

1 tbsp Soya sauce

1 tbsp hot sauce

oil for deep frying

How to make chicken shashlik:
    Cut chicken into 1 " pieces.

    Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.

    Mix well,cover and leave to marinate for 2-3 hours.

    Cut the onion, capsicum, and tomatoes into small cubes.

    Skew chicken and vegetables closely on bamboo skewers.

    Heat up oil in a big size frying pot or karahi.

    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.

    Take off from oil and put it on absorbent paper.

    Or you can grill the chicken over hot charcoal.

    Decorate with lemon pieces and mint leaves.

    Serve with hot with mint chutney.

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French Fries - How to Make Crispy French Fries

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Barbecue Chicken - Easy Barbecue Chicken

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Naan video

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Egg Foo Yung with Mushroom Sauce

 

Ingredients

    1 large green onion

    4 eggs, beaten

    3/4 cup bean sprouts

    3 tablespoons soy sauce, divided

    2 tablespoons peanut oil, divided

    2 cups sliced fresh mushrooms

    4 teaspoons cornstarch

    1 cup chicken or beef broth

Directions

    Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.


    Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot.

For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through.

Transfer to a warm serving plate while you make the remaining pancakes.

    Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

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Kodi Vepudu/ Andhra Chicken Fry

Ingredients:

Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)

Red onion - 1 no. (grind into paste)

Ginger and Garlic paste - 1 tsp each

Chilli powder - 2 - 3 tsp

Kashmiri chilli powder - 1 tsp

Turmeric - 1/2 tsp

Salt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)

Green chillies - 6 no. (sliced round)

Salt to taste

Oil - 5 tbsp



Masala Powder:

Coriander seeds - 3 tsp

Whole cloves - 5 no.

Cardamom - 5 no.

Cinnamon stick - 5 in

Black peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.

Garnish:

Coriander leaves - handful (chopped finely)

Mint leaves - handful (chopped finely)

Proceed:

1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.



2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).



3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.



4) Add masala powder and garnishing stuff, mix well and switch off.

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Chicken curry (Andhra style)

Ingredients: 1 pound Chicken 1 onion chopped 4 green chillies 1/2 bunch of coriander leaves 1tbsp ginger-garlic paste salt to taste 1/2 tsp of turmeric 2tsp chilli powder 3tbsp oil 1cup water 3tbsp khus-khus powdered 3 cashew-nuts powdered (or make a paste of both khus-khus and cashews) GaramMasala: coriander seeds…………5tbsp Cinnamon………………….2 inch stick cloves………………….15 cardamom…………….2 garlic…………………….2(dried)



Method:

1.Wash and cut the chicken into pieces as per ur wish.wash and drain.
2.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.
3.Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add chilli powder and 3tbsp of masala that we made add some water.let it cook and add khus-khus and cashew nut paste and coriander leaves finely chopped ,cook till the u get the required consistency .

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Chettinad Style Chicken Curry

Ingredients:

1 kg chicken,

washed and cut into medium sized

pieces 1 cup small onions,

shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:
2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts) Roast and make a powder

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms 1″ cinnamon

6-7 curry leaves

1/2 tsp oil


MAKING


1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.


2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.


3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.


4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.


5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.


6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.


7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.


8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:

Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

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Spicy Chicken Masala Curry

Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish


Making:


1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.


2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.


3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.


4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.


5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.


6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.


7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.


8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

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Gulab Jamun

Ingredients :
1 litre milk


¾ cup sugar

2-3 tsp maida

2 tbsp rose water

1 cup water

1 pinch saffron

1 pinch baking soda

ghee for frying



Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.

Put maida and continue to stir for another few minutes.

Take out from flame and knead the dough. Take a small part of the dough on palm.

Shape into the form of a little finger.

Continue the same procedure for the remaining dough.

Keep the jamoons aside on plate. Add water to sugar.

Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water.

Mix well.

Take out from flame.

Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.

Put the fried jamoons in warm syrup.

Shift to a vessel, when cool.

Keep aside under cover for sometime.

Serve jamoon with a syrup.

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Creamel Custard

Ingredients :
400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence

For the Caramel :

90 g sugar

little cold water




Method :

Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

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Churma Ke Laddu

Ingredients :


1½ cups gehun ka atta

¼ cup grated dry coconut

2 tbsp til

¾ cup gur, grated

2 tbsp ghee

Other Ingredients :

Ghee for deep frying
Khus Khus for coating the laddus







Method :

Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves.

Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur. Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus. Keep the laddus in an air-tight container.

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Besan Laddu

Ingredients :

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour




Method :

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

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Gajar Ka Halwa

Ingredients :

6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee



For garnishing :

2 tbsp slivered almonds




Method :


Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.

Put the milk and stir till it evaporates.

Then put the sugar and continue to stir until the mixture becomes slightly thick.

Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.

Decorate with the slivered almonds.

Ready to serve.

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Instant Jalebis

Ingredients : For the batter :

1 teacup self-raising flour a pinch baking powder ½ teacup fresh curds ghee for deep frying
For the syrup :

1 teacup sugar ½ tsp saffron 2 tsp rose water

For garnishing :

½ tsp cardamom powder

1 tbsp blanched and sliced pistachios

rose petals (optional)

Method :

Sieve the flour with the baking powder.

Put ½ teacup of water to the curds and beat well.

Melt the sugar in 1 teacup of water and boil for 5 minutes.

Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.

Add to the syrup. Put the rose water.

The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :

Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

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Pav Bhaji

Ingredients :

For the pav

8 laddi pavs (small squares of white bread)

4 tbsp butter

1 tsp pav bhaji masala (optional)

For the bhaji :

1½ cups potatoes, boiled and mashed

1 cup cauliflower, finely chopped

½ green peas

½ cup green peas

½ cup carrots, chopped

1 cup onion, chopped

½ cup capsicum, finely chopped

2½ cup tomatoes, chopped

½ tsp haldi powder

½ chilli powder

1½ tbsp pav bhaji masala

½ tsp black salt (sanchal)

4 tbsp butter

salt to taste.

To be ground into a chilli-garlic paste :

3 to 4 Kashmiri chillies, soaked in warm water

4 to 6 cloves garlic

For serving :

1 large onion, chopped

4 lemon wedges

1 tbsp chopped coriander

Method :

For the bhaji :

Boil the cauliflower, peas and carrots till they become soft. remove the excess water.

Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.

Then, put the prepared chilli-garlic paste and fry till the onion become soft.

Put the tomatoes and allow to simmer till the oil separates.

Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.

Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.

If required add ½ cup of water.

For the pav :

Cut each pav into horizontally. Apply a little butter on each side of a pav.

If desired, sprinkle it with a pav bhaji masala.

Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :

Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.

Serve it with hot pav and lemon slice.

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Malai Peda

Ingredients :
1 litre full fat milk a few saffron strands ½ cup sugar 2 pinches citric acid 4 tsp milk 1 level tsp cornflour ¼ tsp elaichi powder


For garnishing :

A few chopped almonds and pistachios





Method : Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half. Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk. Put the sugar and cook for a further 4 to 5 minutes. Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture. Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk. Continue to stir till the mixture becomes thick and resembles khoya. Put the elaichi powder and stir well. Keep it to cool. Shape into 18 small balls. Arrange in paper cups and garnish with chopped almonds and pistachios. Ready to serve.

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Anjeer Halwa

Ingredients :

200 grams dried anjeer

3 tbsp ghee

½ cup almonds, blanched, powdered

? cup milk powder

4 tbsp sugar

¼ tsp elaichi powder


For garnishing :

2 tbsp slivered almonds



Method :

Cook the anjeer in boiling water for 3 to 5 minutes.

Drain and puree them in a mixer. Keep aside.

Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.

Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.

Put the cardamom powder and stir well.

Decorate with slivered almonds.

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Angoori Petha

Ingredients :


2 kg. White pumpkin ¼ tsp slaked lime 3 cups sugar a few drops yellow food colour 1 cup dried coconut


Method :

Peel and deseed the pumpkin.

Scoop out balls from the pumpkin by using a melon scoop.

Prick each pumpkin ball with a fork at close intervals.

Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.

Wash the pumpkin balls thoroughly. Drain and keep aside.

In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.

Remove any impurities floating on the surface, using a slotted spoon.

Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.

Take out from the fire. Cool completely.

Drain from the sugar syrup and roll the petha balls in dried coconut.

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Beans Gravy Curry

Ingredients

2 cups green beans,

cut into 1-inch pieces

1/2-inch piece of cinnamon

3/4 tsp red chilli powder

6-8 tsp vegetable oil

Salt to taste

For Masala

1 cup onions, finely chopped 1 cup tomatoes, finely chopped 1-inch piece of ginger, finely chopped or grated 3/4 tsp cumin seeds (jeera) 3-4 black pepper corns 5-6 curry leaves 6-8 sprigs cilantro (coriander leaves)


Preparation

Heat 5-6 tsp oil in a medium pan, and saute the onions until translucent.

Add the tomatoes and saute until cooked. Add salt and red chilli powder and saute for 2 minutes, and set aside to cool.

Grind the sauteed onions and tomatoes with ginger, cumin seeds, curry leaves, cilantro, and pepper corns with 1/4 cup of water.

Heat 6-7 tsp oil in a wide, shallow pan (such as a pressure pan) and add the cinnamon, cardamom pods, and cloves, and fry for a couple of seconds, and add the beans. Sprinkle some salt and 1 cup water, and cover and cook on medium-high heat, stirring occasionally, until tender.

Pour the ground masala paste over the cooked beans, and let simmer until the gravy thickens for about 2-3 minutes.

Remove the cinamon and cloves, and garnish the curry with cilantro.

Serve the beans gravy curry hot with rice or roti, chapathi or poori.


Cooking Tip

Be sure to saute the onions until fully cooked to prevent the raw flavor of onion from messing up the taste. The raw onions can also make the curry taste a little bitter. Of course, if you don't mind a slightly oniony flavor and want to take some shortcuts, grind the onions and tomatoes raw along with the other spices and increase the simmer time a couple of minutes.

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Fish Kebab

Ingredients:

• 900 gms Fish
 
• 3/4 cup Lemon Juice
 
• 2 tsp Fresh Ginger (finely grated)
 
• 3 cloves Garlic (crushed)
 
• 1-1/2 tsp Salt
 
• 4 tsp Coriander Powder
 
• 1 tsp Garam Masala
 
• 1 tsp Chili Powder
 
• 1 cup Yoghurt
 
• 2 tbsp Plain flour
 
• 1 tbsp Cooking Oil

How to make Fish Kebab:

•    Rinse fish with cold water and pat dry.

•    Now cut into 1 inch cubes and set aside.

•    Mix all the ingredients to make a marinade.

•    Pour this into large freezer bag and add the fish cubes.

•    Make sure fish is well covered by marinade.

•    Place freezer bag in the refrigerator for two hours.

•    Take away fish from marinade.

•    Discard the marinade and assemble fish cubes.

•    Spray the grill lightly with cooking oil and place the fish kebabs on the grill.

•    Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.

•    Fish Kebab is ready to be served with hot rice.

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Galawat kay Kabab

Ingredients:

• 1/2 kg Minced beef or mutton

• 2 Onions, chopped and fried

• 1 tsp Peppers, ground

• 6 Green chillies cut into slices

• 4-5 tbsp Fresh coriander

• Red chilli powder to taste

• 1/2 tsp Turmeric powder

• 1 tsp Garam masala

• 1 tbsp Seramum seeds

• 1 tbsp Poppy seeds

• 2 tbsp Baisan

• 2 tbsp Ginger-garlic paste

• 2 tbsp Soya sauce

• Oil for frying

• 1 Egg

• Mint leaves as required

• Salt to taste

How to make Galawat kay Kabab:

•    Take a bowl and place minced beef or mutton in it.

•    Combine all the ingredients with it except oil, mix well.

•    Make kabaabs of reasonable thickness and size from this mixture.

•    Shallow fry the kabaabs over medium flame, never press while frying.

•    Serve Galawat kabab with ketchup or chutney.

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Egg Kebab

   


 
Ingredients:

• 1 hard boiled Egg

• 1 boiled Potato (mashed)

• ½ cup Maida

• 1 Egg White (beaten)

• ½ cup Bread Crumbs

• ½ cup Onion (chopped)

• ½ tsp Green Chili (chopped)

• ½ tsp Ginger (chopped)

• A pinch Red Chili Powder

• A pinch of Turmeric Powder

• ½ tsp Garam Masala

• 1 stem of Curry Leaves

• 4 tbsp Oil

• 1 cup Oil

• Salt (to taste)

How to make Egg Kebab:

•    Slice the egg into four pieces.

•    Heat oil in a pan and shallow fry onion until transparent.

•    Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt.

•    Mix in potatoes and keep aside to cool.

•    Coat each egg portion with the potato mixture.

•    Blend maida with water in a bowl to make a smooth batter.

•    Immerse each coated egg in the batter, then into the egg white and finally roll in the bread crumbs.

•    Heat oil in a pan and fry the kebabs until golden brown and crusty on all sides.

•    Serve hot with green chutney.

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Corn Kebab

Ingredients:

• ½ Cup Corn Kernels

• 2 Big Potatoes (boiled)

• 2 Onions (chopped)

• ½ cup Capsicum

• 2-½ cm Ginger (chopped)

• 3 Green Chilies (chopped)

• Salt to taste

• Oil for deep frying

How to make Corn Kebab:
 •    Without using any water, crush the corn kernels in a grinder to get a coarse paste.

•    Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.

•    Divide the mixture into equal portions and shape them as kebabs.

•    Heat oil in a pan and deep fry the kebabs until they turn golden & crisp.

•    Take them out with a slotted spoon. Drain excess oil on kitchen tissue.

•    Corn Kebab is ready to eat. Serve hot with sauce or mint chutney.

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Chicken Kebab

Ingredients:

• 230 g Chicken

• 1 small bunch of Coriander Leaves (chopped)

• 1 small bunch of Mint Leaves (chopped)

• 1 tbsp Coriander Powder

• 1 tsp Chili Powder

• ½ tsp Turmeric Powder

• 1 tsp White Pepper Powder

• 1½ tbsp roasted Bread Crumbs

• Salt (to taste)

• Oil (for frying)

How to make Chicken Kebab:

•    Combine all the ingredients in a large mixing bowl and blend well.

•    Shape the mixture into oval cutlets.

•    Heat oil in a pan and deep fry the cutlets.

•    Serve hot with chili sauce.

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Cheese Chicken Kebab

Ingredients:


• 1 Egg

• 2 inch cubes of Boneless Chicken Breast (100 grams each)

• ½ tsp Green Cardamom Powder

• ½ tbsp Caraway Seeds

• 1 tbsp Garlic Paste

• 1 tsp Green Chili Paste

• ¼ cup Roasted Chana Dal Powder

• ¼ tsp Turmeric Powder

• 1 tbsp Ginger Paste

• 1 tbsp Fresh Coriander Leaves

• 1 ½ cups Thick Yogurt

• ¼ cup Cream

• 1 cup Processed Cheese (Grated)

• 7-8 Peppercoms (Crushed)

• Salt to taste

• Oil to shallow fry

How to make Cheese Chicken Kebab:

•    Take a bowl and break egg into it. Add caraway seeds, green cardamom powder, green chili paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix it well.


•    Add in salt, cheese and crushed Peppercoms and mix well.

•    Now add the chicken cubes. Set aside the bowl to marinate for half an hour.

•    String the chicken cubes on skewers.

•    Take a non-sticky grill pan and heat it up. Put some oil and place the skewers on the pan.

•    Shallow fry the chicken by turning it from time to time till the kebabs turn golden.

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Boti Kebab

Ingredients:

• 200 gms Meat (Lamb)

• 1/2 Cup curd

• 2 Ginger

• 5 Garlic flakes

• 1 Large onion

• 1 tsp Coriander powder

• 5 tsp Red chilli powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Cumin seed powder

• 6 Cloves

• Salt to taste

How to make Boti Kebab:

•    Wash the meat and cut into cubes.

•    Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

•    Marinate the meat cubes in this mixture for 1 hour.

•    Stick the meat onto skewers.

•    Grill it for 20 minutes.

•    Garnish it with onions.

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