Chicken Seekh Kebab

Ingredients

• Chicken Keema (1 kg)
• Onion chopped(2 cups)
• Garlic Chopped (1 cup)
• Coriander leaves chopped(1 cup)
• Turmeric pwd (1tsp)
• Chili pwd(1tsp)
• Green chili chopped(2-3 tsp)
• Mozzarella cheese(1 cup) or 1 egg
• Lemon juice (5 tsp)
• Tandoori masala / seekh kebab masala(4 tbsp)
• Salt to taste
• oil for fry or  u can bake

Preparation

1. Add all the ingredients and keep it for half an hour.
2. Now make the sheekh with bamboo stick or steel screwer. Bake it for 20 min
3. Spray some oil over it. Turn in between.

Other Way

1. U can fry it as well.
2. Grease some oil on the screwer.
3. Make the seekh kebab with the screwer and slowly bring down to the hot oil.
4. Fry for 2-3 min and take it out.
5. Both the bake and fry kebab tastes good.

Nawabi Jalpari

Ingredients

• Prawn (1/2 kg, peeled and devained)
• white mustard paste(2tbsp)
• Besan (2tsp)
• Ginger paste (2tsp)
• Garlic paste (2tsp)
• Tandoori masala (2tsp)
• Lemon juice(1 tbsp)
• Red chili powder (1/2 tsp)
• Yellow food colour (a pinch) optional
• oil (2tsp)
• Salt to taste

Preparation



1. Make a  paste of mustard paste,besan, ginger, garlic paste, tandoori masala
lemon juice, chili pwd, yellow food color, oil, salt.
2. Add prawn to the paste and mix well. Marinate  for 3-4 hours.
3. Now grease the baking tray and place the prawn one by one . Keep some space
in between the prawns.
4. Bake at 400 degree for 10 min of each side.
5. Now your Nawabi  Jalpari is ready. Serve hot with some salad.

Baked Green Pomfret

Ingredients

• Pomfret fish (1-2 medium size)
• Garlic  cloves (3-4)
• Ginger (1/2 inch)
• Coriander leaves (1/2 cup)
• Coconut shredded ( 1/2 cup)
• Black pepper(4-5)
• Green chili(1-2)
• Whole coriander seed ( 2tsp)
• Fennel seed (2tsp)
• lemon juice (2tsp)
• Green food color (pinch, optional)
• Oil (2tsp)
• Salt to taste

Preparation

1. Clean the whole fish properly and make some slant cuts over the skin. ( see the pic)

2. Marinate the fish with salt and lemon juice for 10 mins.

3. Make a fine paste with ginger, garlic,coriander seeds, coriander leaves,coconut shredded, fennel seeds, green chili and black  pepper. (see the pic)

4. After 10 mins add the green paste, salt, oil, green food color to the fish and mix all over the fish. Keep it 30 mins in the fridge.

5. Now in a baking tray place the aluminium foil(optional, you can directly place the fish on the baking tray) greeze the foil and place the marinated fish.

6. Bake it  at 400 degree for 10 mins and then turn it and bake another 10 mins.

7. Now your Baked Green Pomfret is ready. Serve with some green salad. Enjoy it as a very good evening appetizer.

Chicken Handi

Ingredients

• Chicken (500 gm, with bone/ boneless)
• Onion sliced (2 medium)
• Ginger-garlic Paste (2 tbsp each)
• Tomato Chopped (2 medium size)
• Yogurt (3tbsp)
• Kasoori methi leaves ( 1 tsp)
• Turmeric powder(1tsp)
• Red chili powder (2 tsp)
• Garam masala (1 tsp)
• Sugar (1tsp)
• Salt and oil as needed
• Fresh coriander leaves and ginger matchsticks(for garnishing)

 Preparation

1. Heat oil in a pan, shallow fry the chicken pieces for 3-4 minutes.
2. Take out the fried chicken in plate.
3. In the same oil, add sliced onion and fry till golden brown.
4. Add ginger-garlic paste, tomato,turmeric,red chili,salt,garam masala.
5. Cover it and cook till the raw flavor goes off.
6. Add yogurt, fried chicken and kasoori methi leaves and sugar.
7. Mix them well and cover for 10 minutes on  medium heat.
8. Now your Chicken Handi is ready.Granish with some fresh coriender leaves and some ginger matchsticks. Serve hot with Jeera rice or Naan 

Kaleji/ Mutton Liver Korma

Ingredients

• Kaleji/ Mutton liver (1 kg)
• Onion (3 large. finely sliced)
• Tomato paste(2 large)
• Ginger paste(2 tbsp)
• Garlic paste (2tsp)
• Sahi jeera(1/2 tsp)
• Cardamom(2, medium size)
• Cinnamon stick (3-4 )
• Star anise(2 pods)
• Clove (4-5)
• bay leaves(1-2)
• Turmeric powder(1 tsp)
• Chili powder (2-3 tsp)
• Garam masala(1tsp)
• Mustard  or vegetable oil (4-5 tbsp)
• Salt and water as needed

Peparation

1. Marinate the kaleji with some turmeric powder and salt for an hour.
2. Heat oil in a pan, add sahi jeera,cardamom,cinnamon,star anise, clove,bay leaves.
3. Now add onions, fry till it becomes translucent and add ginger & garlic paste.
4. Fry them till the raw smell goes off.
5. Add tomato paste and little salt. Mix it all together and cook it in medium heat.
6. Now add turmeric, chili powder,salt to taste. Add the marinated mutton.
7. Mix it well and let the kaleji cook in medium heat for 5-6 minutes, stir in between.
8. Add fresh garam masala.
9. Finally add 1  cup of water(adjust according the consistency you want) and  cook 12-15 min in medium heat.
10. Now your Kaleji/ Mutton Liver  Korma is ready. Serve hot with  plain rice. 

Chatpata Masala Baigan

Ingredients

• Baigan/eggplant (small,5-6)
• Onion chopped(1 large size)
• Tomato chopped(1 medium size)
• Ginger(matchstick size 10-12)
• Cumin seeds(1tsp)
• Kalonji /onion seed(1/2 tsp)
• Black pepper(whole,4-5)
• Bay leaves(1-2)
• Tomato ketchup(2tsp)
• Dry mango powder/amchur pdr(1tsp)
• Sugar (1/2 tsp)
• Turmeric pdr (1tsp)
• Red chili pdr(1tsp)
• Garam masala pdr(1tsp)
• Green chili(1-2)
• Fresh coriander leaves(2tsp)
• Salt to taste
• Water and oil as needed

Preparation

• Take washed baigan,cut four equal size ,keep the stem along with.(See the pic)

• Deep fry the cut baigan and take it out in a plate.

• Take the same  pan, add cumin seeds, kalonji, bay leaves,black pepper, after 1-2 min add chopped onion.

• Fry the onion till lightly brown , then add chopped tomato. saute for 3-4 min till the oil ooz out.
• Add salt,turmeric, red chili pdr,mango pdr,garam masala,tomato ketchup and some water, mix all well.
• Add the fried baigan and cover it, till the baigan boil.Add the ginger matchstick and mix once again.Keep it in low heat for 2-3 min.(keep 2-3 ginger stick for garnishing)

• Now your Chatpata Masala Baigan is ready. Garnish with some ginger sticks amd coriander leaves. Serve it hot with pulao or roti.

Vegetable Korma

Ingredients

• Paneer (approx 1 cup, cubed)
• Tomato (1 large, cubed)
• Carrots ( 1 cup, cubed)
• Cauliflower (2 cups, cut into  florets)
• Potatoes (2 medium, cubed)
• Frozen Green Peas (1 cup)
• Green Beans (1 cup, cut to 1 inch pieces)
• Coriander Leaves (1/2 cup, finely chopped)
• Onions ( 2 medium, finely chopped)
• Garlic (2 Tbsp, finely chopped)
• Ginger (2 Tbsp, finely chopped)
• Green Chilies (2-3, finely chopped)
• Cumin Powder (1/2 Tbsp)
• Coriander Powder ( 1 Tbsp)
• Red Chili Powder ( to taste)
• Turmeric Powder (1/2 tsp)
• Broken Cashew Pieces ( 2 Tbsp)
• Golden Raisins ( 1 Tbsp)
• Bay Leaf ( 1-2)
• Cinnamon Stick (1 inch piece)
• Green Cardamom( 2-3)
• Whole Cloves (5-7)
• White (or Black) Pepper( 1/4 tsp)
• Broken Cashews ( 1/4 cup)
• Evaporated Milk ( 5 oz can)
• Yogurt( 1/2 cup, well beaten)
• Oil ( 2 Tbsp)
• Salt to taste
• Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.

Shrimp Tikka with Fresh Orange Juice

Ingredients

• Large shrimp (8-10, peeled,leaving tail attached)
• Vegetable oil (3-4 tsp)
• Fresh lime juice (2tsp)
• Jalapeno/Green chili Paste(about 2 teaspoons/to taste)
• Ginger paste(1tbsp)
• Garlic paste (1tbsp)
• Garam masala/Tandoori masala(1tsp)
• Turmeric powder(1tsp)
• Nutmeg powder(1/4tsp)
• Salt to taste

Preparation

1. Marinate shrimp with all the above  ingredients for half an hour ,not more than that at cool room temperature.
2. (If u have large shrimp, sometimes it does not cook properly in the oven,in that case u may first boil the shrimp in salt water and then marinate.)
3. Pre-heat oven at 400 degree and thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a  baking tray.
4. Broil 5-8 min at a time and then turn the shrimp and again broil for 5-8 min.
5. The shrimp should cooked like golden brown.
6. Now your Shrimp Tikka is ready.Serve hot with chutney and fresh chilled orange juice.

Orange Juice

• Fresh Orange(2-3)
• Sugar(2tsp)

Direction

1. Cut each orange into half. Squeeze into a glass. 
2. You may also use a citrus juicer to do this. 
3. If you want less pulp, use a hand juicer with a strainer.
4. Keep the juice in fridge in half an hour.
5. Serve chilled.

Chhena poda

Ingredients
 

1. Home made paneer /Riccotta Cheese( 3 cups)
2. suji(1/4 cup)
3. Sugar (2 cups)
4. Cardamom powder (only seeds,1tsp)
5. Baking powder(1/2 tsp)
6. Ghee(1/2 tsp)
7. Raisins/kismis( 2tlsp)
8. Cashewnut(2tsp)

Preparation

• Take a mixing bowl, mash the chhena (all the water should be drain from chhena) & suji thoroughly.
• Then mix all the above ingredients except ghee & mash well using hands .It should be  a thick dough. keep aside for 10-15 minutes.
• Take a baking tray. Grease the ghee in all sides to the baking tray.
• Sprinkle 2 tsp of sugar on the baking tray.Heat the baking tray on gas for few min to melt the sugar. Spread the caramalized(golden colour)sugar evenly.
• 
   
• Then remove from gas and allow the sugar to cool down. Then pour the chhena mix over the caramelized sugar.
• Pre-heat the oven  &  Bake at 200 degree centigrade for 1 hour.
• Keep checking  in between by putting a toothpick.
• (If your dough is not  thick ,it would take few more minutes)
• After 1 hour, take out from the oven,let it cool down for 30 min, then turn it upside down.

• Now your Chhena Poda is ready. keep in the fridge.It will more tasty when chilled. Cut into slice and serve.