Mutton 65

Serves : 3-4 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat with bones 750 grams
2. Salt to taste
3. Turmeric powder 1/2 Tspn
4. Kashmiri red chilli powder 2 Tspns
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Black pepper powder 1 Tspn
8. Tomato sauce 3 Tbspns
9. Vinegar 5 Tbspns
10. Soya sauce 1 Tbspn
11. Curry leaves handful
12. Green chilles 10
13. Red food color a pinch
14. Oil 1/2 cup for frying

Method

• Marinate meat with salt, turmeric powder and ginger garlic paste.
• Pressure cook the marinated meat with a cup of water to tender, then dry off all the water.
• Take a pan / kadai, heat oil and add in curry leaves with green chillies.
• Saute for 2-3 minutes on medium heat.
• Simmer, then add in red chilli powder, all spice powder, black pepper powder with some red food coloring.
• Add the sauces, Fry on low heat. for 2-3 minutes.
• Garnish with coriander leaves.

Serve hot with rumali roti, khatti dal, tamatar ki chutney.

 

Medu Vada

Serves : 4-5 people

Soaking time : 5-6 hrs

Cooking time : 15 minutes

INGREDIENTS

1. Black gram 2 cups
2. Salt to taste
3. Green chillies 2 (finely chopped )
4. Cumin seeds 1 Tspn
5. Onion 1 ( finely chopped)
6. Ginger small piece (chopped finely)
7. Coriander leaves handful
8. Mint leaves few
9. Oil for deep frying

Method

• Soak black gram for 5-6 hours  in enough water.
• Strain the water off,  leaving behind  1/4th cup of water in.
• Now grind black gram with some salt.
• The consistency should be medium thick, do not make it too runny.
• Add cumin seeds, onions, ginger, coriander leaves and mint leaves.
• Keep it aside.
• Heat oil in a pan, once hot keep on medium flame.
• Wet your hands with some water, take some batter and place it on your palm, give a round shape.
• Use your index finger and make a hole in the middle, give it a doughnut shape.
• Using fingers of the other hand flip the vada.
• Slowly drop the vadas in hot oil and deep fry to crisp  and golden brown in color on both sides.
• Drain them on kitchen towel / tissue to soak excess oil.

Serve hot with coconut chutney, sambar, pickles.

Dum ka Gosht

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat 750 grams
2. Kashmiri red chilli powder 1 Tspn
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. Saffron 1/4 tspn
6. Yogurt 400 grams
7. Coconut powder 50 grams
8. Almonds  20 grams
9. Charoli (chironji ) 10 grams
10. Poppy seeds 10 grams
11. Coriander powder 2 Tspns
12. Cumin powder 1 Tspn
13. All spice powder 1 Tspn
14. Ghee 1/2 cup
15. Fried onions handful
16. Charcoal for smoky flavor
17. Coriander leaves 1 bunch (small)
18. Mint leaves 1/2 bunch
19. Green chilles 12-15
20. Lemon 1
21. Salt to taste

Method

• Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
• Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
• Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
• Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
• Leave aside for 45 minutes.
• Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
• Add a cup of water and cook till meat is tender and the oil starts floating up.
• Finally add the coriander, mint leaves with fresh lemon juice.

Serve hot with bagara khana, flatbreads.

 

Tandoori Chicken Gravy

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 750 grams ( cut into small chunks)
2. Ginger garlic paste 1 Tspn 
3. Black pepper powder 1 Tspn
4. Ginger garlic paste 1 Tspn
5. Soya sauce 1/2 Tspn
6. Vinegar 1Tspn
7. Red food color a pinch
8. Tandoori chicken masala 1 Tspn
9. Yogurt 1 Tbspn
10. Salt to taste

Step 2

1. Onions 2 medium sized
2. Tomato 1 big
3. Cashew nuts 1/2 cup
4. Almonds 1/4 cup

Step 3

1. Curry leaves handful
2. Green chillies 10
3. Yogurt 200 Grams
4. Kashmiri red chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Tandoori masala powder 1 Tbspn
7. All spice powder 1/2 Tspn
8. Fresh fenugreek leaves few / Kasuri methi 1 Tspn
9. Lemon 1
10. Coriander and mint leaves for garnishing
11. Butter 1/2 cup

Method

• Marinade the chicken with step 1 ingredients and leave aside for an hour.
• Shallow fry the chicken to almost done and keep aside.Take a heated coal piece, smoke the chicken to give a smoky flavor.
• Saute onions and tomatoes in some oil and make a paste by adding almonds and cashew nuts. Keep aside.
• Heat a pan add around 2 Tbpns of oil and saute the green chillies with curry leaves.
• Add the 1/2 tspn of ginger garlic saute for a few seconds and add in the ground paste. 
• Keep frying , on low heat. Add salt, all spice powder, kashmiri red chilli powder,turmeric powder, tandoori masala powder, Black pepper powder.
• Add some yogurt, butter and fry the masala till oil butter starts leaving sides.
• Finally add the chicken pieces with some water and fenugreek leaves.
• Cook for 5-10 minutes, finish off by adding some fresh lemon juice and garnish with coriander and mint leaves.

• Serve hot with butter nan.

 Mutton Chops

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

1. Meat chops 600 Grams
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric Powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. Everest tandoori masala 1 Tspn
7. Curry leaves handful
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Mint leaves 1/2 bunch
11. Lemon 1
12. Oil 1/2 cup
13. Red color  a pinch ( optional )

Method

• Cooker the chops with salt, turmeric powder and ginger garlic paste with a cup of water to tender ( takes 10-15 minutes )
• Dry the water and keep the chops aside.
• Heat oil in a pan, add green chilles with curry leaves. Let them splutter.
• Add the chops, red chilli powder and fry well for 3-4 minutes.
• Add the red color with tandoori masala , fry for a minute.
• Add coriander and mint leaves, follow it up with lemon juice.

Serve as a starter dish.

Chicken 65 - Dry

 Chicken 65

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 500 grams (cut into small chunks)
2. Egg 1
3. Ginger Garlic paste 1 Tspn
4. Kashmiri red chilli powder 1 Tspn
5. Black pepper or white pepper powder 1 Tspn
6. Ajinomoto  a pinch (optional)
7. Corn Flour 2 Tbspns (heaped)
8. All purpose flour 2 Tbspns (heaped)
9. Green chilli sauce 1 Tspn
10. Orange red color a pinch
11. Oil for deep frying

Step 2

For the gravy

1. Oil 4-5 Tbspns
2. Slitted green chillies 10-15
3. Fresh curry leaves handful
4. Cumin seeds 1 Tspn
5. Finely chopped ginger and garlic 1 Tspn each
6. Soya sauce 1 Tspn
7. Tomato sauce 3 Tspn
8. Vineger or Fresh lemon juice 5 Tspns
9. Coriander leaves for garnishing
10. Red food color 
11. Water 4Tbspns

METHOD

• Marinade the chicken with Step 1 ingredients for an hour.(  longer marination time is good )
• After marination,deep fry the chicken pieces. (take care to add one by one and do not let them  stick them together)
• Keep aside. Take a wide pan and heat the oil mentioned in the step 2, add the cumin seeds, let them splutter a bit. Cook on low flame.
• Add ginger garlic and saute for a few seconds, add in green chilles with curry leaves.
• Add tomato sauce,vinegar/lemon juice and soya sauce.
• Add red food color mixed with some water and boil.
• Add the fried chicken pieces and stir well.
• Finally finish by adding a generous amount of coriander leaves.

Serve as a starter, or with steamed rice, mutton dum biryani, khatti dal.

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Chicken 65 (Party Special)

 

Chicken 65

Serves : 5-6

Cooking time : 40 minutes

INGREDIENTS

1. Chicken 1.5 kgs
2. Kashmiri red chilli powder 3 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. All spice powder 1 Tspn
6. Tomato sauce 3 Tbspns
7. Soya sauce 1 Tbspn
8. Vineger 5 Tbspns
9. Red food color 1/4 Tspn
10. Salt to taste
11. Oil 1/2 cup

TEMPERING

1. Green chilles 10
2. Curry leaves handful

METHOD

• Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and all spice powder. Leave aside for 30 minutes.
• Heat oil in a wide vessel and add the marinated chicken to it.
• Cover and cook till tender on low fire, do not add any water to it. Add around 1/2 cup of water only if needed.
• Once the chicken is cooked , dry the water and switch off the flame.
• Add tomato sauce, soya sauce and vinegar with some food coloring.
• Cook for 2-3 minutes on low fire. Transfer to a serving bowl.
• Heat a small pan with around 2 Tbspns of oil and add green chilles with fresh curry leaves, let them splutter a bit.
• Add this mixture to the chicken.
• Garnish with some coriander leaves.

Tip : Add the tempering when you are about to serve your dish.

Serve with hyderabadi mutton dum biryani, rumali roti.

 

Ambade ki Chutney

Serves : 6-8

Cooking Time : 15 minutes

INGREDIENTS

1. Sour spinach (Ambada)  1 big bunch
2. Cumin seeds 1 Tspn
3. Coriander seeds 1 Tspn
4. Green Chilles 15
5. Dried red chilles 15
6. Garlic flakes 6 big
7. Oil 1 cup

METHOD

• Wash the sour spinach leaves well, and dry them using a kitchen towel.
• Heat oil in a pan, add cumin seeds,coriander seeds, green chilles, dried red chilles and garlic flakes.
• Fry till the garlic flakes turn brown in color, transfer this to a grinder jar, Do not add the oil in.
• In the same oil fry the sour spinach leaves till they change color.
• Transfer to the grinder jar, add some salt and coarsely grind the dip.

 

Tandoori Prawns

Serves : 4

Time : 30 minutes

INGREDIENTS :

1. Jumbo prawns 1 kilo (Washed and cleaned)
2. Kashmiri red chilli powder  1 Tspn 
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Everest Tandoori powder 1 Tspn
8. Green chillies 10
9. Curry leaves handful
10. Oil 1/2 cup
11. Red food color  a pinch
12. Coriander leaves few
13. Lemon 1
14. Mint leaves few

METHOD

• Take a cooker and add the prawns with salt, turmeric powder, ginger garlic paste and a cup of water.
• Pressure cook for 3-5 minutes.
• Dry the water off and keep aside.
• Take a pan, heat oil and add in green chillies with some curry leaves. Let them splutter a bit.
• Add the prawns,fry for a few seconds.
• Next add in kashmiri red chilli powder, all spice powder, red food color and fry for 2-3 minutes.
• Now add tandoori masala powder fry for 2 minutes.
• Finally add fresh lemon juice,coriander and mint leaves.

Serve hot with steamed rice, khatti dal, tomato ki chutney.

Marag

 

Marag is basically an Arabic dish which has now become very popular in Hyderabad. People love Marag for its tender meat and delicious soup.

Serves 8-10 people

Cooking time : 1hr

INGREDIENTS: 

Step 1 For the handi

1. Meat with bone 1 kilo
2. Ginger-Garlic paste 3 Tbspns
3. Turmeric powder 1/2th Tspn
4. Ajinomoto 1 Tspn
5. Peppercorns(whole) 2 Tspns
6. Caraway seeds 1Tspn
7. Coriander leaves 1 bunch
8. Mint leaves 1/2 bunch
9. Water 5 cups
10. Salt to taste

Step 2
For the shorba

1. Onion 1 medium (Fried to light brown)
2. Roasted Khopra ( desiccated coconut or fresh grated coconut) 4Tbpns 
3. Cashew nut (handful)
4. Cinnamon  1inch
5. Cardamom 4-5
6. Coriander powder 1 Tspn
7. Cumin Powder 1Tspn
8. Garam masala powder(All spice powder) 1Tspn
9. Green chillies 12
10. Curd 200 grams
11. Black pepper powder 1-2 Tspns
12. Coriander leaves 1/2 bunch
13. Oil 5 Tbspns
14. Ghee 2 Tbspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10 minutes and set aside.
• Make a paste of cashew nut,onion and coconut by adding some water.
• Heat oil in a vessel and add ghee to it,also add cinnamon and cardamom.
• Fry for a while then add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste turns brown.
•  Now add the cashew nut,onion and coconut paste and fry till oil starts leaving sides.
• Later add yogurt and keep frying  for a minimum of 30 minutes on low flame.The more you fry the masala ,the tastier the Marag will be.Keep adding water say about a cup while frying if your masala starts sticking at the bottom.
• Add Coriander powder,cumin powder and garam masala.
• Add in some chopped coriander and mint leaves.
• Finally add black pepper powder (you can even replace with white pepper to keep the color of the gravy lighter)and fry for 2 more minutes 
• Then  mutton shorba which you pressure cooked with step 1 ingredients.
• Boil for 5-10minutes ,Add in some fresh lemon juice.
• Serve hot with Rumali rotis.

Tandoori Raan

INGREDIENTS:

1.Lamb leg medium sized(make deep cuts)

2.Red chilli powder 1Tspn

3.Turmeric powder 1/2Tspn

4.Ginger-Garlic paste 2Tbspsn

5.Tandoori masala powder(I used Everest Tandoori masala)

6.Orange red food colour

7.Oil

8.Salt to taste



FOR GARNISHING:


Few coriander leaves,sliced onion,lemon.



METHOD:


1.Marinate mutton with red chilli powder,turmeric powder,salt,ginger garlic paste for an hour.

2.Now condense the mutton in a cooker or a large vessel to almost tender,also dry out all the water.

3.Apply tandoori masala along with some food colour to the condensed meat.

4.Heat a little oil enough to shallow fry the lamb.

5.Shallow fry on both sides.(don't make it too crispy)and keep aside.

6.Preheat the oven at 180 degrees.

7.Transfer the lamb to a oven proof dish and also add the oil the was left after shallow frying.

8.Grill on both sides until well done.

9.Garnish the lamb and serve.

Cauliflower manchurian aka Gobi manchurian

Serves:5

Cooking time :20minutes

INGREDIENTS:

1.Cauliflower medium sized(cut into small florets)

2.Black pepper powder 1tspn

3.Orange red color (a pinch)

4.Corn flour 3tbspns

5.Flour (maida) 6tbspns

6.Ginger (cut very finely) 1tspn

7.Garlic(cut very finely) 1tspn

8.Onions medium sized(chopped) 2

9.Green chillies (chopped) 3

10.Ajinomoto a pinch(optional)

11.Soya sauce 1tspn

12.Tomato sauce 3tspns

13.Coriander leaves(chopped) 1 bunch

14.Salt to taste

15.Oil for deep frying

PROCEDURE:

Step1

1.Cut the cauliflower into small florets and wash using a pinch of turmeric powder.

2.Now leave the florets in hot water  for 10minutes.

3.Drain the water and keep the florets aside for a while.

Step2

1.Make a batter by mixing corn flour,flour,black pepper powder,orange red colour and some salt.
2.This batter should be medium thick in consistency.
3.Heat oil in  a pan ,now dip florets one by one in the batter and deep fry them in oil.
4.After deep frying them keep them aside.

Step 3

1.Take a wide pan,pour around 2tbspns of oil and heat it a bit.
2.Add the chopped ginger and garlic pieces and saute for a minute.
3.Add in the chopped onions and green chillies,then fry till they turn pinkish in colour.
4.Simmer the gas flame then add in ajinomoto,soya sauce and tomato sauce.
5.Now,mix in the fried florets and saute for a minute.
6.Lastly add coriander leaves and serve hot.

Shami kabab and shikampur kabab

Makes 16 shami/shikampur kababs


Preparation time: 1hr



INGREDIENTS to be added to the meat:

1.Boneless mutton 500grms

2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)

3.Garlic cloves 12

4.Ginger 1 inch piece

5.Cinnamon 2-3 sticks

6.Red chilli powder 2tspns

7.Turmeric powder 1/4th tspn

8.Caraway seeds(shazeera) 1tspn

9.Kawab chini(cubeb) 2tspns

10.Elaichi 5

11.Whole peppercorn(kalimirch) 2tspn

12.Oil 2tspns

13.Salt to taste



METHOD:

Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.

You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.

If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.

You can discard the garam masala.

Also dry out all the water.



INGREDIENTS TO BE ADDED WHILE GRINDING:

1.Coriander leaves 1 bunch

2.Mint leaves 1/2 bunch

3.Green chilles 2

4.Freshly grounded garam masala powder 1tspn

5.Lemon juice of 1 lemon

6.Fresh Cardamom powder 1/2th tspn

7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)



METHOD FOR GRINDING:

Cool the mixture.

Grind the mutton a bit for around a minute in a blender.

Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.

Grind the mutton till you can blend them to form threads like consistency.

Don't grind too much.

INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:

1.Hard curd 1/2 cup

2.Finely chopped onion 3tbspns

3.Few coriander and mint leaves.



METHOD FOR STUFFING:

1.Properly mix up the ingredients for stuffing.

2.Grease your hands with some desi ghee or oil.

3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.

4.Shape the mixture in small circular shapes.

Your shikampur kababs are ready to fry.

5.If you are making shami kabab, don't stuff them with the filling ,just shape into diamond shapes.

FRYING METHOD:(need oil for frying)

Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides



TIPS:You can freeze this mixture and use whenever you wish for upto a month.

Chicken Harees

Cooking time: 50minutes

Serves 12 INGREDIENTS:

1. Chicken with bone 1kilo
2. Oats(Quaker) 400 grams
3. Big onions(sliced finely) 5
4. Red chilli powder 1tspn
5. Ginger garlic paste 1-2tspns
6. Salt to taste
7. Cashewnut 2handfulls(grind to paste using water)
8. Black pepper powder 1tspn
9. Garam masala powder 1tspn
10. Lemon 1
11. Salt to taste
12. Chicken stock cubes 2

HARAMASALA
15 Green chilles
Corainder leaves 1 bunch
Mint leaves 1/2bunch
WHOLE GARAM MASALA
Cloves 6
Cinnamon 2-3 sticks
Cardamom 5
Caraway seeds 1tspn
Whole Black pepper 1tspn
FOR THE BAGAR
Desi ghee 4tbspn
Ginger-garlic paste 4tbspns

METHOD

• Cooker chicken with onions,haramasala, whole garam masala,salt,red chilli powder,ginger-garlic paste along with 2 cups of water for 10mins.
• Now take out the chicken and shread it,discard the bones.If you can, please take out the whole garam masala,specially the black pepper.
• To the gravy, that is left in the cooker,add cashewnut paste,shredded chicken and cook for around 5 minutes ...switch off the stove and keep this aside.
• Take a big vessel, heat about 2tbspns oil+2Tbspns of desi ghee and fry the oats to brown in colour...take care that you dont burn the oats.
• When the oats turn brown in colour immediately add atleast 3 glasses of water.Also add maggi chicken stock cubes.
• Now add the cooker ingredients to these fried oats.Add enough water so that,they both cook togther properly.
• Take a dal ghotni(one used to mash dal traditionally) and keep mashing the oats.Add black pepper powder abt 1tspn...or as per ur taste also add salt,coriander leaves,mint leaves,lemon juice,garam masala powder 1tspn.Keep frying all this for a while. If u find this difficult you can add some water,then simmer the flame and keep frying every now and then.
• Now take a seperate small utensil, heat about 4tbpns of desi ghee,to this add 4Tbspns of ginger garlic paste fry till it becomes brown in colour..mix this with the haleem/harees mixture..cook for sometime,the consistency should me medium thick..and switch off the flame.The harees should be not too runny nor too thick..as it will thicken up when it cools down.
• Garnish with fried onion,boiled eggs,coriander,mint leaves and fried caswetnuts.

Chicken and oats soup

INGREDIENTS:
 1.Chicken with bones 350grms
 2.Oats 10tspns
 3.Moong dal(golden gram) 3tspns
 4.Garlic 3flakes
 5.Tomato 1 medium
 6.Cumin powder 1/2tspn
 7.Turmeric powder 1/4th tspn
 8.Maggi chicken stock cubes 2
 9.Olive oil 1tspn
 10.Cinnamon 1 stick
 11.Whole Black pepper 1tspn
 12.Salt to taste
 13.Water 8-10 glasses
 14.Black (dried) lemon 1

 Method : 
1.Pressure cook all the ingredients except the lemon, on a low flame for about 30minutes.
 2.Take the chicken out and shread it(throw away the bones).
 3.Add the chicken back to the soup and also a black lemon.
 4.Boil till you get a soupy consistency,dont make it thick.
 5.Lastly add some fresh coriander leaves and cook for 2 more minutes,discard the lemon.
 6.Serve hot.

LUQMI

INGREDIENTS:

For the dough:

1. Flour 500gms
2. Ginger juice 1Tspn
3. Garlic juice 1Tspn
4. Desi ghee 3Tbspn
5. Milk 1cup
6. Salt to taste

For the mince:

1. Minced meat 500grms
2. Ginger-Garlic paste 1Tbspn
3. Onions 1 medium
4. Desi ghee 2Tbspn
5. Green chilles 6
6. Red chilli powder 2Tspns
7. Turmeric powder 1/2Tspn
8. Coriander leaves handful
9. Mint leaves few
10. Salt to taste
11. Oil for cooking

Grind to Paste and keep aside

1. Peppercorns(kali mirch) 5
2. Coriander seeds 1Tbspn
3. Cumin seeds 1/2Tspn
4. A small piece of cinnnamon
5. Green cardamom 4

METHOD:

For the stuffing:

• Boil mince with ginger-garlic paste & salt till done.
• Heat some desi ghee and fry onions ,green chillies along with the ground masala for 3-4 minutes.
• Add the mince along with red chilli powder,turmeric powder and fry till dry.
• Mix in the coriander leaves and mint leaves.
• Cool and use this mixture as your stuffing.

To make the Luqmis:

• Sieve the flour and salt together.Rub in the ghee till the mixture resembles bread crumbs.Make a big hole in the center and add milk,ginger& garlic juice.
• Mix well and knead to make a soft but non-sticky dough.
• Divide the dough into 6-8 portions.
• Roll each portion into a chappati.
• Place a heaped table spoon of mince filling about 7.5 cms apart on one chappati.
• Cover with another chappati.
• Seal the edges by pressing down(u can also use a fork,pierce it lightly at the edges)
• Cut into desired shape(triangles or square)
• Finally deep fry in oil.

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing

1. Beans 100grms
2. Carrots 100grms
3. Cabbage 100grms
4. Capsicum 100grms
5. Chicken 100grms(boiled and shredded)
6. Spring Onions 50grms
7. Potatoes 150grms(optional)
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Ajinomoto 1/2Tspn
11. Green chilli sauce 1Tspn
12. Finely chopped Ginger 1Tspn
13. Finely chopped Garlic 1Tspn
14. Black Pepper powder 1-2Tspn(if u want it to be spicy)
15. Soya sauce 2drops
16. Fresh Lemon juice or Vinegar 1Tbspn
17. Salt to taste
18. Spring roll Flabs or Samosa flabs will also do

Method

1. Chop beans,capsicum,green chillies and spring onions finely.
2. Grate carrots,potatoes and cabbage.
3. Boil the chicken and shred it.
4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.
5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .
6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.
7. Fry for 5-7 minutes and add some salt.
8. Keep frying and add lemon juice or vinegar .
9. Garnish with coriander leaves and cool it.
10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water
11. Deep fry to golden Brown in colour.

Sheek Kabab

INGREDIENTS:

1. Minced meat (kheema) 1/2 kilo
2. Red chilli pwdr 2Tspns
3. Turmeric pwdr 1/4th Tspn
4. Ginger-Garlic paste 2Tspns
5. Black Pepper pwdr 1/2Tspn
6. Almond Powder 2Tspns
7. Garam masala pwdr 1Tspn
8. Grated Cheese 1Tbspn
9. Nimbu 1
10. Coriander leaves 1bunch
11. Saffron pinch
12. Salt to taste

METHOD

• Mix all these Ingredients except saffron with minced meat.
• Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)
• Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.
• Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.

RECOMMENDED COMBINATIONS:

Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

Macaroni with Vegetables & Chicken

INGREDIENTS

1. Macaroni 1 cup
2. Cabbage 1/2 cup (sliced finely)
3. Carrot 1/2 cup
4. Capsicum 1/2 cup(finely cut to small)
5. Chicken(boiled and shredded 1/2 cup)
6. Black pepper 1 & 1/2 Tspns
7. Ajinamoto 1/4th Tspn
8. Vinegar 1Tbspn
9. Soya sauce 1Tbspn
10. Coriander leaves 1/4th bunch
11. Butter 1Tbspn
12. Salt to Taste

Method

• Boil the macaroni with salt till done and run through cold water and keep it aside.
• Heat Butter in a pan and add the cut vegetable with chicken.
• Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.
• Keep frying till almost done.
• Finally add the cooked Macaroni and fry for about 2 minutes.

Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook. INGREDIENTS

1. Boiled Eggs 6
2. Cheese(kraft) 3Tbspn
3. Black Pepper Powder 1 and 1/2tspn
4. Coriander Leaves 1Bunch
5. Samosa leaves with oil.(available at the bakery)
6. Salt to taste
7. Oil for deep frying

Method For the stuffing:

• Cut the boiled eggs to small and keep aside.
• In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.
• Finally mix the cut boiled eggs.
• You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.

For the samosas

• Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.
• Seal with water.
• Deep fry them to golden brown.