AMRITSAR MUTTON CHOP

Ingredients

1 Kg mutton
100 grms onion
25 gm ginger
5 cloves of garlic
5 sprigs of green coriander
5 gms red chilli powder
Breadcrumbs
Salt to taste
Garam masala to taste

Method

Grind the meat. Blend onion, ginger, garlic and coriander leaves with red chillie powder and salt. Mix the ground meat with it and grind again. Make small chaaps patties)(cakes) out of the mix Fry the breadcrumb and crush them. Roll the chops in the breadrumbs and sprinkle garam masala. Fry the meat cakes on a flat pan till they are golden brown. Use 2 teaspoons of ghee to fry each cake. Serve hot with any sauce.

Chicken Tandoori

Ingredients:

4 Chicken legs, thighs and drumsticks attached (About 2 1/4 lbs)
1 tblspoon lemon juice
1 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1 1/2 tblspoon ground coriander
1 tblspoon paprika
1 tblspoon ground cumin
1 teaspoon salt
1 1/4 cup plain yogurt
1 tblspoon grated fresh ginger
1 teaspoon garlic paste
1/4 cup ghee / vegetable oil

Method:

Remove skin of chicken leg,lengthwise. Remove and discard. Mix lemon juice and yellow and red food coloring in cup. Brush chicken with mixture to coat. Mix coriander paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.

Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover and marinate in refrigerator, turning pieces occasionaly, 4 to 6 hours. Let chicken stand in marinade, covered, at room temprature for an hour before cooking.

Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Baste chicken with 2 tablespoons ghee.

Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.

Amritsar Fish Delight

INGREDIENTS:

• 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
• 3 tbsps ginger paste
• 3 tbsps garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp carom seeds (ajwain)
• 1 tsp chilli powder
• Salt to taste
• Juice of 1 lime
• 1 1/2 cups bengal gram flour
• Oil to shallow fry fish
• Lime wedges

Method:

Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour. In a wide, flat pan, preheat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Tasty Lentils (North Indian style)

Ingredients:

2 cups masoor dal (lentils) Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped

Rinse dal thoroughly, until water is clear. In a pot boil 1 quart water. Add dal. Cook half way. After about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok, add onions red chillie ginger and garlick and gently brown. Add to Dal along with 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro and green coriander leaves. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings. Eat with handmade rotis (flat leavened bread of wheat or flour)

Ghosh Masala Makkan

Ingredients

Meat 500 gms
Onion 1
Ginger garlic 1 tablespoon,paste
Curd 300 ml
Pepper corns 6
Cloves 4
Cinnamon 3
Cardamoms 2
Red chilly 3
Turmeric powder 1 teaspoon
Ghee 2 tablespoons
Salt to taste

Method:

Cut the meat into small cubes after washing. Heat the oil in a pan and add the meat along with the rest of the ingredients. Seal the pan and cook for 45 minutes without adding any water. Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color. Add a tablespoon of Makkan (Butter)
Serve hot with rotis

Spicy Bhindi cooked in Microwave Oven

Ingredients:

Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste

Method:

Mix all the ingredients and cook on power 70 for 8 minutes

Lamb Kofta Kebabs with Mint Sauce

Ingredients:

Mutton 200 grams, Ginger 25 grams, Garlic 25 grams, Kashmiri red chilli powder 15 grams, Garam masala powder 10 grams. Salt to taste.
For Sauce: Mint leaves 1 bunch, Green chillies 2, Juice of two lemons, Salt to taste.

Method:

Dice boneless mutton into small cubes, add ginger, garlic, garam masala powder, red chillie powder and salt. Then mince it well in a mincer. Put the mix into sheeks and grill in a tandoor for 10 - 12 minutes. Take some boiled rice mix it with little cooked mince and toss in a frying pan to accompany the dish. Take the mint leaves, green chillies, lemon juice and salt and puree it in a mixer. Warm it in a frying pan and pour it all over the sheek kebabs. Serve hot