kakoori kabab

Ingredients

Lamb mince 2 cups
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Cashewnut paste 3 tablespoons
Poppy seeds (khuskhus/posto), paste 1 tablespoon
Salt to taste
Garam masala powder 1 tablespoon
Yellow chillies, powder 1 tablespoon
Ghee 1 1/2 tablespoons
Butter, melted for basting

Method

Mix lamb mince, ginger paste, garlic paste, cashewnut paste, poppy seeds paste, salt, garam masala powder, yellow chilli powder and ghee. Divide mince mixture into sixteen equal portions. Apply mince mixture on skewers using moist hands. Cook in a preheated oven (250C) or tandoor till almost done. Baste it with melted butter or and cook in the oven or tandoor till completely cooked. Serve hot with tandoori rotis and kachumber salad.

Beetroot tikkis

Ingredients

Beetroots, grated 8 medium
Pure ghee 2 tablespoons + to shallow fry
Salt to taste
Lemon juice 1 tablespoon
Garlic, chopped 2 teaspoons
Ginger, chopped 2 teaspoons
Green chillies, finely chopped 4
Cashewnut powder 1/4 cup
Roasted chana dal powder 1/4 cup
Caraway seeds (shahi jeera) 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Chaat masala 1/2 teaspoon
Black pepper powder 1/4 teaspoon
Chironji 2 tablespoons

Method

Heat two tablespoons of ghee in a pan. Add beetroot, salt and sauté. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed.Add garlic and ginger and mix. Add green chillies and continue to sauté. Transfer the mixture into a bowl. Add cashewnut powder, roasted chana dal powder, caraway seeds, garam masala powder, chaat masala, black pepper powder and chironji and mix well. Heat a pan and add sufficient ghee. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis. Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break. Serve hot.

Amritsari fish fry

Ingredients

King fish (surmai) fillets, cut into fingers 600 grams
Red chilli powder 1 tablespoon
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 1 tablespoon
Gram flour (besan) 1 cup
Oil to deep fry
Egg 1
Chaat masala 1 teaspoon
Lemons, cut into wedges 2

Method

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

Chicken curry in green chillies

Ingrediants:

Chicken , 2 inch pieces on the bone 800 grams
Bhavnagri green chillies 10-12 small
Fennel seed (saunf) powder 2 teaspoons
Fenugreek powder 1/2 teaspoon
Roasted cumin powder 2 teaspoons
Yellow mustard seeds 2 teaspoons
Onion seeds (kalonji) 1/2 teaspoon
Salt to taste
Yogurt 1 cup
Green chillies, crushed 2
Oil 2 tablespoons
Onions, sliced 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon

Method

Slit bhavnagri chillies and remove seeds. In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt. Stuff this mixture into the slit chillies and set aside. Take chicken pieces in a bowl. Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes. Heat oil in a pan. Add onions and sauté till they soften. Add the stuffed chillies and mix. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes. Cover and cook till the chillies soften. Add marinated chicken and mix well. Cover and cook on high heat for about ten minutes. Uncover and stir once. Cover and cook on low heat for another ten minutes. Serve hot.

Andhra Chilli Chicken

Ingredients

Chicken 1 medium
Salt to taste
Lemon juice 4 tablespoons
Ginger 2 inch piece
Garlic 6-8 cloves
Curry leaves 8-10 leaves
Whole dry red chillies 8-10
Rice 2 tablespoons
Yogurt 1/2 cup
Oil 1/4 cup
Refined flour (maida) 1/4 cup
Fresh coriander leaves, chopped 2 tablespoons

Method

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.

Mutton Do Pyaza

Ingredients

Mutton chops 12
Whole dry red chillies 4
Green chillies 6
Ghee 3/4 cup
Fenugreek seeds (methi dana) 2 teaspoons
Coriander seeds 2 tablespoons
Pomegranate seeds (anardana) 3 tablespoons
Cumin seeds 1 tablespoon
Lemon juice 2 tablespoons
Onions 8 medium
Ginger, chopped 2 inch piece
Fresh mint leaves, chopped 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons

Method

Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes. Sprinkle the remaining lemon juice, mix and serve hot.

Keema kaleji

Ingredients

Mutton mince (keema) 400 grams
Mutton liver 200 grams
Turmeric powder 1 teaspoon
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies, chopped 3-4
Coriander powder 2 teaspoons
Red chilli powder 1 teaspoon
Tomatoes, chopped 4 medium
Rock salt (sendha namak) 1/2 teaspoon
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons

Method

Clean, wash and boil the liver in water to which one-teaspoon turmeric powder has been added. Cook for five minutes. Drain excess water and dice into half inch pieces when a little cold. Heat oil in a thick-bottomed pan and add cumin seeds, cook till cumin seeds change their colour slightly. Add onions and sauté till golden brown, stir constantly. Add ginger and garlic pastes and green chillies. Cook for half a minute on medium heat. Add mince and cook on high heat till mince is nicely browned. Add coriander powder, remaining turmeric powder, red chilli powder and cook on medium heat to roast spices nicely. Add one cup of water and simmer stirring occasionally for fifteen minutes or till mince is almost cooked. Add tomatoes and cook till oil leaves the masala. Add liver pieces and one cup of water, bring it to a boil, reduce heat and simmer for fifteen to twenty minutes or till mince and liver are fully cooked. Add rock salt, salt and some of the coriander leaves. Cook for three to four minutes. Serve hot garnished with the remaining coriander leaves.

Tip

This is a dry dish with hardly any gravy. The gravy for this dish is in the form of thick masala.

Dum Gosht

ingredients:

Mutton, 1 1/2 inch pieces on the bone 800 grams
Yogurt 1 cup
Salt to taste
Red chilli powder 1 1/2 teaspoons
Ghee 1/4 cup
Bay leaf 1
Black cardamom 1
Green cardamoms 5
Cloves 5
Cinnamon 1 inch stick
Onions, grated 2 medium
Garlic, chopped 7-9 cloves
Ginger, chopped 1 1/2 inch piece
Coriander powder 1 tablespoon
Green chillies, chopped 3-4
Turmeric powder 1/2 teaspoon
Dry fenugreek leaves (kasuri methi) 2 tablespoons
Fresh coriander leaves, chopped 3 tablespoons

Method:

Take yogurt in a bowl. Add mutton, salt and one teaspoon of red chilli powder. Mix well and keep aside for an hour.Heat ghee in a pressure cooker. Add bay leaf, black cardamom, green cardamoms, cloves, cinnamon and mace and sauté. When the whole garam masala crackles, add onions and sauté for four to five minutes. Add garlic, ginger, coriander powder, green chillies, remaining red chilli powder and turmeric powder and sauté. Add marinated mutton and mix. Add kasoori methi and coriander leaves. Mix. Add one cup of water. Cover with the lid and cook for two whistles. Lower heat and cook for ten to fifteen minutes. Open the lid when the pressure has fully reduced. Serve hot.

Mutton Chops

Ingredients


Mutton chops 1/2 kilogram
Turmeric powder 1 teaspoon
Yogurt 3 tablespoons
Salt to taste
Oil 2 tablespoons
Onions, sliced 4 medium
Red chilli powder 2 teaspoons
Lemon juice 1 tablespoon
Garam masala powder 1 teaspoon

FOR MASALA
Oil 1 tablespoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic 12 cloves
Green chillies, halved 5-6
Fresh coriander leaves, chopped 1/4 cup

Method

Clean and wash the mutton chops thoroughly. Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife. Add the turmeric powder, yogurt and salt and marinate for one hour, preferably in a refrigerator. For the masala, heat one tablespoon of oil in a small pan and sauté all the ingredients for two to three minutes. Grind to a fine paste. Heat two tablespoons of oil in a pressure cooker. Add the onions and sauté till light pink. Add the ground masala and saute for two to three minutes. Add the mutton chops and chilli powder and continue to sauté till the masala clings to the chops and the oil separates. Stir one cup of water into the pan and add salt to taste. Cover the cooker and cook over medium heat till pressure is released five times (five whistles). Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the gravy dries up. Sprinkle lemon juice and garam masala powder over the chops and serve hot.

Handi Gosht (Mutton Stew)

Ingrediants:

1 1/2 kg-2 kg mutton or lamb
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
1/2 cup of cooking Oil
2 tablespoon of red chili powder
1/4 tablespoon of turmeric (haldi) powder
1/4 cup of curd
1-1/2 tablespoon of salt
1/2 tablespoon of All Spice
1 big Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black Pepper
2 choti Ilaichi (small cardamom)
1 tablespoon wheat flour (heaped, mixed with 1/4 cup of water)

Method:

1 Heat oil in a handi (frying pan) and fry chopped onion.
2 When onions are golden brown, add rest of masala (spices).
3 Add in mutton and fry well. (like we Pakistanis & Indians say it Bhoun-na)
4 Add curd and heat again. Then, add 2 cups of water.
5 Cover and cook till meat is tender.
6 Add flour mixture and cook for 15-20 minutes on low heat.
7 Put "Dam" (heat) till oil floats on top. Serve hot with Roti or Rice.