Home made Lamb Kababs

Ingredients

Lamb Mince ( Keema) - 1 kg
Gram lentils ( Chana Dal) - 100gms
Raw Papaya - 2-3 pieces peeled
Black cardamom - 2 -3
Green cardamom - 5-6
Cloves - 5-6
Dry Chili- 5-6 ( for a high spicy flavor)
Mace - 1 piece
Nutmeg - scrapped 2-3 slices
Cinnamon - 2- 3 pieces
Ginger - 100 gms ( for an extra hot flavor)
Garlic - 2 full, peeled
Black Peppercorn - 12-13 ( for an extra hot flavor)
Salt - To taste

For Frying the kebabs

Refined oil
Onion - 2-3 finely chopped
Coriander leaves
green chillies - chopped (according to taste).

For Garnish

Onion wedges
Lime wedges


Method

Pressure cook all the ingredients together with 1 glass of water. In case the mince meat becomes watery, dry it on a high flame by keeping the cooker lid open.


















Let the mince cool down. Make a thin paste in a mixer.

Add the chopped onion, chillies & coriander leaves to the paste.


















Make small round, flat chops from of the paste by and fry on a pan on slow heat. Turn the kebabs to the other side for a red crust.




















Garnish with onion and lime wedges and serve.

Steamed Chicken

Its a healthy meal option for dinner. Well, also easy to prepare.

Ingredients

To marinate

Olive oil ( as per taste, can be omitted as well)
Salt
Black Pepper
Chilly Flakes
Lime juice
Rosemary


Method of preparation

Wash the chicken. Sluice with olive oil and lime juice. Add salt, black pepper, chilli flakes , rosemary or any other seasoning of your choice.

Set aside for 2 hrs.




















Pour water in the lower section of the steamer. Bring to a boil. Arrange the chicken pieces on the first and the second rack of the steamer.

Steam for 20- 25 minutes for an oversteamed variation.




















For better results, add veggies like carror, cauliflower, brocoli, onions, cabbage. Do not marinate or add salt to the vegetables though.

Roasted Chicken

Travel & Living has some of the best cooking shows. While I love all of them I am a little biased towards Anjum Anand's "Indian food made easy".

I like the way she makes it easy. The way she goes into the nook and corner to source ingredients, spices, substitutes etc. etc.

Here's Anjum Anand's chicken roast recipe. Snaps are mine.

Ingredients

Whole Chicken - 1kgs
Yoghurt - 500gms

For marinade

Garlic
Ginger
Chillies
Cinnamon
Black pepper
Poppy seeds
Black Cardomom
Cloves
Green Cardomom
Nutmeg
Whole Red Chilli
Salt
Crushed pepper

For garnish

Almonds

Preparation

Clean the whole chicken. Braise it with oil ( oilve for health reasons, you can use butter as well. Apply salt & crushed pepper

Grind all the spices into a smooth paste. Mix the paste with Yoghurt( 400gms only).Apply on the chicken well.

Take an airtight plastic pouch and place the chicken inside. Add the spices as well and refrigerate for 24 hours.

Grind yoghurt with almonds in a mixer and apply on the marinated chicken before setting for roast.

You can roast the chicken in a microwave or an oven.

Serve.

Caramel Custard

Thanks to the nameless author of the blog

100recipes.blogspot.com

I made Caramel Custard. If you want the recipe go to that blog. the recipe is hers. the taste is mine. of course the pictures are mine.

News

Hi All,

My hard disc crashed, and I lost all those nice pictures I took have gone with it. Thankfully I had uploaded most of them.

I will post my attempts at roasted chicken ( travel & living recipe) and caramel custard soon.

As soon as the net connection is restored at home.

Mutton rogan josh

This is my pet recipe and my friends drool over it. My date with mutton rogan josh started with ordering food from this extremely punjabi joint at Bandra called Khane Khas which serves awesome steam rice with mutton rogan josh.

This dish is not supposed to be missed. I have my own version of mutton rogan josh and this is how it goes.

Ingredients

( Serves 4 )



1 kg mutton - medium pieces
2-3 onions diced into small pieces
ginger paste - 1.5 tea spoonful
garlic paste - 2 teaspoonful
chili powder
salt
vegetable oil
chilli oil

garam masala powder - 1/2 teaspoonful

khada garam masala

cloves
cardamom
cinnamon
cardamom black
black pepper
whole nutmeg ( jayphal)
mace
dried red Indian chili
poopy seeds
bay leaves

Preparation

Mix the vegetable oil with the chili oil in a cooker or a large pan. Put the cleaned mutton pieces in the pan. Add bay leaves, salt & chili powder. Stir for 2-3 minutes.





Add all the khada masala into it and fry for 20 minutes.




Add the diced onions and fry for another 20 - 25 minutes. The color of the dish should change to dark brown. Add 2 cups of water and pressure cook till 5 whistles.



Serve.

Stir fry thai noodles

I lovee the Kaeng Thai noodles ready to use preparation.

Ingredients

Thai rice noodles ( ready to use packets available in market)
chicken breast piece ( boneless & cubed)



Vegetables

capsicum
bell pepper
brocoli
zaccuni
cauliflower
onions
spring onions
bell pepper
mushrooms
baby corns

Condiments

salt
pepper
lime juice
chilli flakes
garlic flakes

vegetable oil/ olive oil for frying

Preparation

Heat oil in the pan. Put onions into it. then put the chicken and suate it. one by one put all the vegetables in a manner that vegetables that take a long time to soften like cauliflower should bee fried first and ingredients like mushroom should be sauted in the end.



Boil rice noodles in another vessel. ( Pour rice noodles in boiling water and leave for 2-3 minutes on flame.)



Add the spice sachet to the pan.Add salt, pepper, lime juice, garlic & chilli flakes. In case you intend to make this condiment at home, you would need to take all the thai spices ( thyme, leek, basil, sage, rosemary, chillies) and dry grind with peanut or almonds.




Pour a liitle water into the veggies and fry for another 2-3 minutes. Finally, addd the rice nooldes and stir fry on a high flame for anotheer 2-3 minutes.




serve.