CHICKEN KABABS

INGREDIENTS:
1 lb Boneless Chicken Thigh pieces
1 tbsp Sour Cream
2 tbsp hanged yoghurt
2 tsp Lemon juice
2 tbsp Ginger-Garlic paste
1/2 tsp Black pepper powder
1/2 tsp coriander powder
1/2 tsp cardamom powder
A pinch of garam masala
2 tbsp chopped coriander leaves
2 green chillies
1/2 tsp Chat masala
1/2 tsp Dry Mint leaves
Food colour (optional)
2 tbsp Melted Butter
2 tbsp Cheddar cheese 
Salt to taste

METHOD:
Cut the chicken into small pieces. All the water from the chicken pieces absorb by the paper towel.

Put the chicken pieces in a bowl. Take 1 tbsp of ginger garlic paste, squeeze all the water and keep it in the bowl. Add chicken pieces, 1 tsp lemon juice, black pepper powder and little salt. Mix well. Keep it in refrigerator for 30 minutes.

Dry grind corriander leaves and green chillies. Keep aside.

Now take a large bowl. Put cheese on this bowl, smash well. Squeeze all the water from ginger garlic paste, mix with the cheese. Add sour cream, hanged yoghurt, coriander powder, cardamom powder, garam masala. dry grinded coriander leaves-green chillies, orange food colour (optional) and salt. Blend into a smooth paste. While adding salt, please keep in mind, cheese obtains little bit salt. 

Pour marinated chicken into the blended smooth paste, making sure it is all well coated. Cover the bowl and keep it in refrigerator for minimum 3-4 hours. Soak wooden or bamboo skewers in water for several hours from preventing oven burning.

Take one baking tray, Grease the tray with little butter. Skewer the marrianated chicken pieces, 6-8 pieces on each skewer.  Arrange all the skewers on the baking tray. Brush a little butter on the top of the chicken pieces.

Preheat the oven at 450 F broiler mode. Place the baking tray inside the oven on the top rack and cook for 30 minutes. In between, after 15 minutes, reverse the skewers and brush with little butter on the chicken pieces again. You may get some burnt spot on the chicken pieces, that's okay.
(If you dont have any oven, may grill it in microoven on convectional mode for 20 - 25 minutes, till it gets tender)

Now place the Kababs on the serving plate, sprinkle with chat masala, powdered dry mint and 1 tsp lemon juice.

Serve hot with green salads and mint chutney.

EGGPLANT IN YOGHURT/ DAHI BAINGAN

INGREDIENTS:
1 large Egg Plant (Brinjal)
1 cup of Yoghurt
3 nos of Green Cardamom
A pinch of Asafoetida
1 1/2 tsp fennel seeds (saunf)
1 tsp dry ginger powder
1 Green chili (chopped)
1/2 tsp red chili powder
1 tsp Bengal Gram flour (besan)
1/2 tsp sugar
Salt to taste
2 tbsp coriander leaves (finely chopped)
Oil for deep frying and 2 tbsp oil

METHOD:
Cut eggplant into thin 3"-4" long pieces. Place them on salted water.

Grind fennel seeds roughly.

Deep fry the eggplant pieces to a golden brown colour. Remove and place them on a paper towel.

Blend yoghurt with Bengal gram flour, salt and sugar. Heat 2 tbsp of oil in a wok. Add green Cardamom and asafoetida in it, stir for 20 seconds. Now add yoghurt mixture and stir continuously for 2 minutes.

Add green chili, dry ginger powder, fennel seeds powder and red chili powder. Mix well, stirring continuously for another 2 minutes.

Now add fried eggplant pieces. Reduce the flame and cook for another minute.

Garnish with coriander leaves and serve hot with pulav or steamed rice.

LEMON RICE

INGREDIENTS:
2 Cups of steamed Rice (you may use left over rice)
3 Dry Red Chillies
1/2 tsp Mustard seeds (Rai)
1/3 tsp Fenugreek seeds (Methi dana)
1/2 tsp Black split gram (Kala Urad)
1/2 tsp Bengal gram (Chana dal)
1/4 tsp Asafoetida (Hing)
Curry Leaves 6-8
1/2 tsp Turmeric powder
2 tbsp grated coconut
1 Lemon
2 tbsp Oil
1/2 tsp Salt
Chopped Coriander Leaves for garnishing.

METHOD:
Grate the zest of a lemon, cut it and squeeze all of the juice discarding the seeds and keep aside.

Heat 2 tbsp oil in a wok. Add dry red chillies, mustard seeds, fenugreek seeds, black split gram, bengal gram and asafoetida in it. Staute for 1 minute.

Lower the heat, add grated coconut, zest of lemon, turmeric powder and curry leaves. Stir for about another minute. Then add lemon juice, salt and the steamed rice. Mix all well. Keep it on low heat for another 3-4 minutes.

Garnish with fresh coriander leaves.

Serve hot with any curry dish.

Linking to: Spotlight: Rice/Rotis @ Cuisine Delights & Recipe Junction

ALOO CAPSICUM

INGREDIENTS:
2 boiled Potatoes (Aloo)
2 Capsicums
1 medium sized Onion
1 Tomato
2 tbsp roasted peanuts
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
2 tbsp oil
1 tsp butter
1 tbsp chopped coriander leaves
Salt to taste


METHOD:

Cut capsicums, onions, potatoes and tomatoes into dices.

Crush roasted peanuts roughly.

Heat oil in a pan. Fry diced onion till it becomes translucent. Add Capsicum and potatoes in it. Saute for few minutes.

Now add tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Stir another 2-3 minutes. Add crushed peanuts, butter and mix well. Fry till it turns tender.

Remove from heat and garnish with finely chopped coriander leaves.

Serve hot with rotis or parathas.

EGG KABABS

INGREDIENTS:
4 hard boiled Eggs
1 tbsp finely chopped Onions
1 tsp chopped Mint leaves
1 tbsp chopped Coriander leaves
2 tbsp Bengal gram flour
2 Green chillies chopped
1/2 tsp black pepper (crushed)
1/2 tsp chat masala
1/2 tsp salt
Oil for deep frying.


METHOD:
Grate the eggs.

Except oil, mix all other ingredients and knead into smooth dough.

From this mixture, make round shapped 8 balls.

Heat oil in a wok, deep fry 4 kababs at a time till crispy and golden brown.

Drain on a paper towel, sprinkle with chat masala on the top of the kababs.

Serve hot with mint chutney.

SCRUMPTIOUS ASPARAGUS

INGREDIENTS:
1 Bunch of Asparagus (shatwar)
1/2 tsp Nigella seeds (Kalonji)
A pinch of Turmeric powder
2 green chillies
3 flakes of garlic
1/2 tsp red chilli powder
2 tbsp mustard oil (or you may use white oil)
1/2 tsp sugar
Salt to taste

METHOD:
Take 1 cup of water in a pan. Put the pan on medium heat and boil asparagus in it for 10 minutes.

Drain the water, Blend asparagus, flakes of garlic and green chillies. Make a smooth paste.

Heat musturd oil in a pan, Add nigella seeds in it. Stir for 1/2 minute. Now add asparagus paste in it.

Stir occassionally for 2 minutes, now add turmeric powder and red chilli powder in it. Mix it well.

Keep stirring, let water evaporates fully. When water evaporates, add salt and sugar. Stir for another 2 minutes.

Serve hot with steamed rice. 

FISH KABABS ( MACHER CHOP)

INGREDIENTS:

2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.