Boneless Spicy Chicken Tikka

Ingredients:-

1. Boneless chicken pieces 2 lbs
2. Garam Masala powder 1 Tablespoon
3. Red Pepper powder 1 Tblspn or according to taste
4. Lemon juice 1 Tblspn
5. Yogurt (whipped) 2 cups
6. Salt 1 tsp or according to taste
7. Egg shade (color) 1 Tablespoon

Method:-

Mix all ingredients together and leave the boneless chicken pieces marinated for at least 2 to 4 hours.

Charcoal grill the chicken pieces in skewers for best results. Add extra lime juice and Chat Masala powder to the grilled chicken for extra spice and taste.

Best served with sliced onion, chopped green pepper, chopped coriander leaves and Naan or paratha.

You may use same recipe for grilled chicken legs also.

North Indian Veg. - Green Spinach Curry

Ingredients:-

1 kg Sarson (green mustard)
250 gm Spinach
3-4 flakes Garlic (finely chopped)
2" piece Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp Powdered gur (jaggery)
Salt to taste
3 tsp Desi ghee
1/2 tsp Red chilli powder
2 no Green chillies (finely chopped)
1" piece Ginger (finely chopped)

Method:-

Pressure cook the leaves with garlic, ginger, green chillies. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
Prepare curry with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly. Serve hot with Makki ki Roti.

Chick Peas Curry

Ingredients:-

1/2 kg channa (soak overnight)
2 Tea bags
3-4 Roast cloves
5-6 pepper corns
2 Badi Elaichi
3 Tej patta
2-3 pieces Cinnamon

Note : Remove the water in which channa is soaked and keep aside.

Method:-

Powder all these ingredients. Lightly roast 1/2 to 3/4 cup Anardana cool and make a dry powder with 1 tbsp green chilly and ginger paste. Boil channa add dry powder and leave aside for an hour heat an iron Karai or girdle. Add 2 tbsp of ghee or Amul butter. Add channa and simmer for one hour. Add the boiled Channa water from time to time. Add 1 tbsp roasted and powdered jeera powder. Remove and serve hot with Nans or Rotis.

Prawn Kebabs

Ingredients
• Prawns 500 gms
• Green channa 2 cups, boiled and mashed
• Onion 3, chopped
• Garlic 10 flakes, chopped
• Ginger 10 gms
• Green chilli 7, chopped
• Coriander leaves ½ bunch, chopped
• Egg 1
• Bread 5 slices
• Chilli powder 1 teaspoon
• Chaat masala 1 teaspoon
• Garam masala 1 teaspoon
• Oil a little for frying
• Salt to taste

Method

• Clean, shell and devein the prawns.
• In a bowl mix all the ingredients except the egg and oil.
• Beat the egg and blend well with the mixture.
• Shape into kababs and deep fry and serve hot

Stuffed Parathas

Ingredients:-

Make dough for regular chappati's.

Fillings:
---------
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.

Cauliflower - Grate Cauliflower, add salt, pepper, garlic, and Garam
Masala.

Preparation:-

Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for normal parathas

Crumbled Cottage Cheese & Peas & other vegetables

Ingredients:

1 cup crumbled paneer
1/2 cup fresh green peas
1 tomato, chopped
1/2 cup low fat milk
1/4 tsp garam masala
big pinch coriander pwd (optional)
1/4 tsp kasoori methi (dried fenugreek leaves)
salt and pepper to taste
1 tsp oil
1 1/2 tbsps chopped fresh corainder for garnish

Preparation Method

1 Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.
2 Add crumbled paneer and stir well to combine and cook for 2-3 mts.
3 Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute.
4 Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis.

Other Vegetables may be included Capsicum (Bell peppers) Carrots & Beans according to your desire.

Dalia - Soya Chunk Hotchpotch

Ingredients:

1 1/2 cups coarse wheat ravva, dry roasted for 3-4 mts
1/2 cup split yellow moong dal (pesara pappu)
1/2 cup soya chunks, soak in lukewarm water for 15 mts and drain
1/2 tbsp ghee
1/2 tsp cumin seeds
1 tsp grated ginger
4-5 green chillis, slit length wise
fistful of sprouts
1/4 tsp garam masala pwd (optional)
salt to taste
10-12 curry leaves
4 1/2 cups of water

Preparation Method

1 Wash the wheat ravva and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the ginger, sprouts, curry leaves, green chillis and soya chunks and combine.
3 Add the drained wheat ravva and dal mixture and stir fry with the rest of the ingredients for a minute.
4 Add 4 1/2 cups of water to the above mixture, bring to a boil, add garam masala pwd, cover and cook on medium to low heat till both the dal and wheat ravva are cooked. This could take approx 25-30 mts. Alternately you could pressure cook until 2 whistles.
5 Serve it as a meal by itself with a pickle of your choice, yogurt and appadam (papad).

Green Peas and Mushroom Vegetable Fry

INGREDIENTS:
• 1 cup fresh or frozen green peas
• 500 gms button mushrooms, cleaned and cut into quarters
• 1 large onion chopped finely
• 2 cloves garlic chopped finely
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• Chopped fresh coriander to garnish

PREPARATION:
• Heat the cooking oil in a deep pan, on a medium flame. When hot, add the cumin seeds and fry till spluttering stops.
• Add the garlic and fry till pale golden. Now add the onions and fry till soft.
• Add the peas and mushrooms and the powdered spices. Add salt to taste and cook till the mushrooms begin to give off their juices. Stir occasionally. Turn off fire.
• Garnish with chopped coriander and serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flat bread).

Sheekh Kebabs

Ingredients:-

450 gm (1lb): Lamb mince
Following should be all chopped together:
2 medium size: Onions
5 cloves: Garlic
1.5cm: (0.5 inch) of ginger
1-2: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander
Dry Masala:
2-3: Cardamoms (small, green, ground)
1-2: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander

Method:-

Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon. Take a large hand-full and make into a long kebab using the handle of a wooden spoon. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander. Eat with delicious Alu Parathas

Kashmiri Kabab

Ingredients

Mutton - 1 kg, minced, 2 large onions quartered, green chilli 4, chopped
into big pieces, Ginger 1 & 1/2 inch piece, Egg 1, Red Chilli powder 1 & 1/2 teaspoon, Roasted jeera powder- 1 tablespoon, Salt & pepper to taste.

Method

Mix all the ingredients except the egg.
Add the raw egg and blend well and shape into oblong pieces.
Boil 2 glasses of water in a shallow pan and while boiling gently slide the kababs inside it.
Let it simmer till the whole water evaporates.
Then deep-fry the kababs in a shallow pan till brown.
Serve hot with onion rings and lemon wedges.

BUTTER CHICKEN

INGREDIENTS:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 1 cup fresh yoghurt (must not be sour)
• 2 tsps garam masala
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 8-10 peppercorns
• 6 cloves
• 1" stick of cinnamon
• Seeds from 3-4 pods of cardamom
• 2 bay leaves
• 8-10 almonds
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1/2 litre chicken stock
• 3 tbsps vegetable/canola/snflower cooking oil
• 3 tbsps butter
• Salt to taste
• Coriander leaves to garnish

METHOD

Mix the chicken, lime juice, salt and red chilli powder in a bowl and marinate for 1 hour. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque). Now add the chicken stock and remaining part of the mix to the chicken. Cook till the chicken is done and the gravy is reduced to half its original volume. Melt the butter and pour it over the chicken. Garnish with coriander leaves.

Paneer Tikka in Gravy

Ingredients:-

1/4 Kg paneer (cottage cheese) diced
2 Large tomatoes diced
1 large capsicum diced (Green pepper)
1 large onion sliced
2 sprigs Coriander leaves (dhania patha)

Spices: 1/2 teaspoon each of ginger & garlick paste, 1/4 teaspoon chillie powder & saffron (Haldi powder), 1 teaspoon of pachporan or five spices (fenugreek, mustard seeds,fennel seeds, cummin seeds & coriander seeds).

Method:- In a large nonstick pan, put one large spoon of oil and saute sliced onions till glossy. Put the ginger, garlick paste along with saffron and chillie powder, brown a bit till there are no bubbles. Add paneer pieces, tomato and capsicum add half cup water and cover nonstick pan and allow to steam for 15 minutes. Do not allow gravy to dry up. Remove and serve hot with handmade wheat bread (Rotis).

Dal Butter Fry

Ingredients:- 1/4 cup yellow moong dal, 1/4 cup masoor dal, 3/4 cup toor dal, 3/4 cup channa dal, 3 small green chillies, ginger & garlick 1/2 teaspoon each, 2 or 3 curry leaves. one onion finely chopped, 1/2 lime juice, mustard seed, & cumin seeds 1/2 tsp. 2 sprigs coriander chopped,
1/2 tsp red chillie powder and 1/2 tsp tumeric and 4 table spoons ghee.

Method:- Mix all the dals, wash thoroughly and soak for 15 minutes. Pressure cook and remove after approximately 5 whistles. In a saucepan heat some ghee and fry the dry ground masalas after making into a paste. Add the dal and bring to boil, then add the green chillies, ginger, garlick, chopped coriander and cover for a few minutes. Serve hot with rotis or alternatives.

North Indian delicacies

Seyal Murghi - Chicken - Sindhi Style
serves 10 - pressure cooking time 5 minutes

Ingredients - 7 tablespoons vegetable oil, 3 large (1/2 Kg) onion chopped, 4 medim (400grms) tomatoes chopped, 1-1/2 Kg chicken pieces, 10 grms ginger chopped, 6 green chillies chopped, 1 cup curd beaten, 1 teaspoon ed chillie powder, 1 tablespoon coriander powder, 4 teaspoons salt.

Method

Heat oil in cooker for 2 mins. Add onions and fry till transparent. Add tomatoes. Stir fry for about 2 mins. Add all other igredients. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 mins. Remove cooker from heat. Allow to cool naturlaly. Open cooker. Place ooker on high heat. Cook till liquid dries up and oil shows separately ( approx. 10 mins) stirring occasionally. Serve hot.

Rajma - Kidney beans curry
Serves 10 - Pressure cooking time 20 mins.

Ingredients - 10 grms ginger, 12 flakes garlic, 1/2 cup vegetable oil, 3 whole dry red Kashmiri chillies, 2 large(300 grms) onions grated, 3 large (450 grms) tomatoes chopped, 1 tablespoon red chillie powder, 5-1/2 teaspoons salt, 2- 1/2 cup kidney beans - soaked overnight or in hot water for 2 hours and drained. 4-1/2 cup water, 1 teaspoon garam masalas powder( cloves, cardamom, cinamon).

Method

Grind ginger and garlic into a paste. Heat oil in cokker for about 3 mins. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add giner garlic paste. Stir for a few seconds. Add tomtoes, chilli powder and salt. Cook till tomtoes are pulpy and oil shows separately ( approx. 5 mins), stirring occassionally. Add beans and water stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 mins. Remove cooker from heat. Allow to cool naturally. Open cooker. Partially mash beans with back of ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.