Recipes

admin December 26th, 2009

Kofta Curry

Ingredients for kofta-

1 kg qeema

1 big onion

2-3 green chilies

2-3 tomatoes

2 Tbsp GG paste

Grind the masalas and add in qeema with salt, pepper and two eggs, make balls

2 Black Cardamoms

2 Cinnamons

2 tbsp Garam Masala

11/2 tbsp Coriander pwdr

1 tsp Red chili

Salt

Heat oil and make Gravy from the above and place the balls over carefully. Add water on the sides (avoid getting the kofta wet) of the pan and cover. Keep on low flame for 35 mins. Serve with boiled eggs.

Tags: Curry, Deliciious, Easy, Indian, Kofta, Pakistan, Spicy, Tasty

• Meat , Non Vegetarian
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admin December 24th, 2009

Shami Kabab is such a favorite choice of kabab in my family as swell as other Indian-Muslim homes. This kabab goes way back in the day when Syria was a prominent cultural and trade center. Infact, Syria is called Sham in Arabic,hence, the name Shami Kabab. Many people are scared to try making it on their own for the first time because it can seem a little complicated. But, this quick and efficient recipe begs to differ.

Syrian Shami Kabab

Ingredients-

1 kg washed and drained Qeema (Mutton Minced Meat)

250 gms Chana Daal (type of pulses)

5 Dried Red Chili

2 whole garlic

2 Chopped Onions

2 Kormas

2 Bay Leaves

2 Cloves

1 Cinnamon

1 tbsp salt

1 inch ginger

1 tsp Cumin Seeds

1Potato to add to quantity (makes no big difference in taste or texture)

1 Onion

1 tbsp Kevra Water

1 tbsp Fennel Seeds

2-3 Green Chilies

2 Eggs

Bunch of Coriander and mint (summers)

Add all of the above and ½ cup water in cooker and cook on dim for 20 mins after 1 whistle. Cool gradually and get rid of extra water over the flame and an open lid.

Pick out the kadha masala (whole spices) as they will not be able to blend in a food processor

Blend the rest in a food processor. You might want to do  this in parts depending on the size of your food processor.

Fry onion and fennel Seeds (saunf).

Take off flame and mix this with grinded kebab.

Add chopped chilies and coriander and mint. Add eggs Kevra and make tikki (small patty)

Store in freezer and when needed, shallow fry.

Tags: Add new tag, Arab, Delicious, Easy, Indian, Kabab, Minced Meat, Muslim, Mutton Qeema, Syrian

• Non Vegetarian
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admin November 9th, 2009

Here is something we all love. A tasty chicken dish with a healthy twist. The secret  is  Methi leaves or Funegreek leaves. These greens are enriched with minerals like Potassium, Calcium, and Iron. That plus the protien from the chicken makes this a apower packed deliciuod recipe.

Fenugreek/ Methi Chicken

Ingredients-

1 kg Chicken

250 gms Methi Leaves

2 Sliced Onions

2 Sliced Tomatoes

1 ½ tbsp ginger garlic Paste

3 tbsp fresh Cream

1 ½ tsp red chilli powder

Heat oil in pan and add ginger garlic paste, after some time add onions

When onions turn light brown add chicken. Stir adding salt and red chili powder. Add tomatoes and cover, let chicken and tomatoes cook well. After 7 mins add methi and cook for another 15 mins.

Add cream and garnish with stripped ginger and tomatoes (optional)

Tags: chicken, Easy, Fenugreek, Healthy, Methi, Murg, quick

• Chicken Recipes , Healthy , Non Vegetarian
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admin November 6th, 2009

Smoked Chicken

This one is my all time favorite. So easy to cook and a taste that people will remember forever. Seriously, you cannot go wrong with this one.

Marinade-

½ kg Chicken Marinated in

250 gms yoghurt for 2 hrs

2 tbsp ginger garlic paste

(I usually use this in every recipe of mine so I make some at home using a handful of garlic cloves and an inch of ginger, throw it in the food processor and you get the most wondruos ingredient inIndian cooking, you can store it the fridge and use for months )

1 tsp Red Chili Powder

Finely cut onion rings of 1 large onion

1 coal

Mint Leaves

2 tbsp Ghee

Pour oil in a pan and add marinade when oil is heated. Add salt and cover to cook for 5 mins. Open and let water dry.  Once the water has dried out add ginger garlic paste and red chili powder, cook till chicken is cooked.

Pour in the serving dish and spread mint leaves and onion rings. Smoke it with hot charcoal (burn over fire for 5-7 minutes or till you see red ambers). Place it in an  aluminium foil. Place the foil in the middle of the dish containing th chicken. Pour the ghee over the hot coal and shut the lid tightly for 10 mins.

Tags: chicken, Easy, Ginger Garlic Paste, Simple, Smoke, Yogurt

• Chicken Recipes , Non Vegetarian
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