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