Chapli Kebab

Chapli kebab

Chapli kebab

INGREDIENTS:

• Beef mince   500 gram
• Onion    2 medium  chopped
• Tomatoes   2 medium  chopped
• Green chillies  3 chopped
• Crushed red chilli  1 1/2 tbs
• Crushed cumin seeds  1 tbs
• Garam masala powder  1/2 tbs
• Salt  to taste
• Crushed coriander seeds  2 tbs
• Crushed pomegranate seeds  2 tbs
• Ginger garlic paste  2 tbs
• Egg   1
• Kachri powder (meat tenderizer powder) 1/2 tbs
• Maize flour  3 tbs
• Wheat flour  3 tbs
• Oil  for frying

RECIPE:

• Mix all the above ingredients except oil.
• Marinate for 1 hour.
• Form into large kebab.
• In a frying pan, heat oil and shallow fry kebabs on both sides until golden brown.
• Now

Gobi aloo (Cauliflower and potato)

Aloo gobi

INGREDIENTS:

• Cauliflower   250 gram  cut into florets
• Potatoes   2  cut into cubes
• Onion   1 medium
• Ginger   1 inch piece  Finely chopped
• Green chillies   2
• Salt      to taste
• Crushed red chilli 1 tbs
• Chicken cube  1 cube
• Soya sauce   1 tbs
• Coriander leaves 
• Oil  1/2 cup

 RECIPE:

• In a pot heat oil and add onions, ginger and green chillies, fry until light brown.
• Add gobi (cauliflower) , aloo (Potatoes)  and 2 tbs water.
• Cook on low flame until potatoes are tender.
• When potatoes are tender, add chicken cube and soya sauce.
• Cook on slow flame for 5 minutes.
• Garnish with coriander leaves.

Sarson ka saag (Mustard leaves)

Sarson ka saag

INGREDIENTS:

• Mustard leaves (Sarson)  1kg  (Washed and cleaned)
• Green chillies   6
• Oil  4 tbs
• Button red chilli  5
• Garlic  5 cloves
• Salt   1/2 tbs
• Water  2 glass
• Maize flour   2 tbs
• Butter  2 tbs

 RECIPE:

• In a pot, add two glasses of water , green chillies, salt and mustard leaves and cook for 2 hours on low flame.
• Now mash it.
• Add maize flour and cook until Mustard leaves thicken.

FOR TARKA :

• In a pan, heat oil then add Button red chillies, crushed garlic and butter, fry until light  brown now add this tarka on Mustard leaves.

Tikka karahi

 

Tikka karahi

Tikka karahi

 

INGREDIENTS:

• Chicken   1/2 kg
• Tomatoes   3
• Onions  1 medium
• Red chilli powder  1 tbs
• Salt   to taste
• Tikka masala   2 tbs
• Yellow food colour  1/4  tsp
• Yogurt   1/2 cup
• Kasuri methi  (Dried fenugreek leaves)   1 tbs
• Garam masala powder  1/2 tbs
• Ginger garlic paste  2 tbs
• Oil   1/2 cup
• Coriander leaves  2 tbs  chopped  
• Green chillies  2 chopped
• Ginger  1 inch piece  finely sliced
• Coal 1 piece

RECIPE:

•  Marinate chicken with yogurt, tikka masala, ginger garlic paste and food colour and keep it for 1 hour. 
• Heat oil in a pot, add onions and fry until light golden then add chopped tomatoes, ginger garlic paste, red chilli powder and salt.
• Cook on slow flame until tomatoes are tender.
• When tomatoes are soft then add marinated chicken and cook on medium flame until chicken is done.
• When chicken is done, add kasuri methi and garam masala powder.
• Cook on slow flame for 5 minutes.
• Give it a coal smoke.
• Garnish with ginger, coriander leaves and green chillies. 

 

Daal Mash

INGREDIENTS:

• Daal Mash  (split black gram lentils)     1 cup    Soaked for 30 minutes
• Onions    1 medium chopped
• Ginger garlic paste   2 tbs
• Tomatoes   2 medium  chopped
• Green chillies   2 chopped
• Salt   to taste
• Red chilli powder  1 tbs
• Turmeric   1/2 tbs
• Garam masala powder  1/2 tbs
• Oil  1/2 cup
• Coriander leaves  chopped

RECIPE:

• Add oil in a pot, Fry onions until light brown.
• Add tomatoes, ginger garlic paste, red chilli powder, turmeric, salt and tomatoes.
• When tomatoes are soft, add Daal mast ( split black gram lentils) and 1 cup water.
• Cook on medium flame until Lentils are tender.
• Add garam masala powder, green chillies and coriander leaves.

Baigan aloo methi (Eggplant, Potatoes and fenugreek)

INGREDIENTS:

• Eggplant  (Baigan)  4
• Potatoes    2    cut in cubes
• Fenugreek leaves  (Methi) 1 cup  Washed and chopped
• Salt     to taste
• Onions   1  medium  (Chopped)
• Green chillies  2
• Ginger  1 inch piece  (Chopped)
• Crushed red chilli  1 tbs
• Soya sauce  1 tbs
• Oil  1/2 cup

RECIPE:

•  Heat oil in a pot and add onions cook until light brown.
• Add ginger and fry for 2 minutes.
• Add eggplants (Baigan), Potatoes, crushed red chilli and salt.
• Cook on low flame for 2 minutes.
• Add Fenugreek leaves and 2 tbs of water.
• Cook on low flame until potatoes are tender.
• Now add green chillies and soya sauce.