Chicken juhri kabab

Ingredients :

Baby chicken 1
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Chili powder 1 teaspoon
Black pepper ½ teaspoon
Sliced onions ½ cup
Lemon juice/vinegar 2 tablespoons
Chopped green chili 1 tablespoon
Dried red chili 3 to 4
Whole cumin ½ teaspoon
Salt as taste
Oil as needed

Method :
Cut the chicken into small pieces with or without bones.
Wash and drain.
Shred the pieces into long narrow strips.
Marinate the pieces for half an hour with ginger, garlic, chili powder, black pepper, lemon juice/vinegar and salt.
Heat oil in a pan and brown the onions and dried chili.
Crush the dried chili and keep the onion and chili aside.
Heat the the oil in the pan and add the whole cumin, green chili and the marinated chicken slices.
Stir fry for 2 to 3 minutes.
Now add a bit of water and cover over low heat for another 3 to 4 minutes.
Stir a few times.
Once the water dries up, mix in the fried onion and crushed chili.
Keep heating for a few more minutes until the chicken is cooked completely.
Serve hot.

Chick Pea cari

Ingredients :

1 cup Chick Pea Lentil
1 teaspoon Turmeric powder
1/2 teaspoon Coriander powder
1 inch Ginger
2 dry red chilies
clarified butter as needed
1 bay leaf
3-4 cardamons
little Sugar
salt as taste

Method :

Boil the Lentil in sufficient water till cooked.
You could use a pressure cooker.
Crush the ginger and make a paste with the coriander powder and turmeric along with a little water.
Heat clarified butter in a pan.
When hot , put in the bay leaf, cardamon and red chillies.
Add the paste and fry till the water is absorbed.
Add the boiled Lentil with salt.
You can add a bit of sugar if you want.
Simmer till you get the desired consistency.
Add a touch of clarified butter at the end to enhance the flavor.

Dal Makhani

Ingredients

1 Cup whole urad dal (black lentils)

¼ cup dried red kidney beans (rajma), soaked overnight
¼ cup bengal gram dal (channa dal)
1 nos. large size onion, finely chopped
25 gms peeled & grated ginger.
3 to 4 nos. minced, garlic cloves
3 nos. green chilles
Water (As required)
lemon, cut into wedges
fresh coriander leaves, finely chopped
Salt as per your taste

For Tampering or Tadka 

1 tsp. cumin seeds
2 nos. minced, garlic cloves
½ tsp.fenugreek seeds
¼ tsp. asafoetida powder
1 nos. tomato (finely chopped) or 1 cup of tomato puree
2 tbsps. vegetable cooking oil

Finishing Touch :
125 gms butter
50 ml. fresh rich cream
2 tsp. red chilli powder
1 tsp. garam masala powder

Method for Preparation

1. Wash & soak all type of dals or lentils (urad dal, kidney beans & bengal gram dal) in a enough water for about 6 to 8 hours or overnight.

2. Finely chopped the green chillies, ginger and garlic cloves and keep it aside.

3. Boil all the soaked dals or lentils and add grated ginger, minced garlic cloves & salt and cover it with lid and simmer it until the 2/3 of the water is evaporated and dals or lentils are cooked well.

4. Drain out the excess water and then mash the dals or lentils gently with wooden ladle or spoon.

5. To prepare the tampering or tadka, heat the vegetable cooking oil in a deep fry pan until it becomes hot, then add the cumin seeds and fenugreek seeds, stir well until it starts get crackling.

6. Add green chillies, ginger and garlic paste and saute them till it’s flavor start spreading.

7. Add finely chopped onion and saute them until it turns to golden brown in color and softens, then add finely chopped tomatoes or tomato puree & asafoetida powder and fry them for about 1 to 2 minutes.

8. Add the garam masala powder, coriander powder, jeera powder, kashmiri red chilli powder & butter, mix well.

9. Finally add all the cooked lentils or dals and mix properly.

10. Simmer it lightly until it’s get cooked completely for about 20 to 25 minutes and then add the fresh rich cream, butter and adjust the seasonings

11. Garnish it with finely chopped fresh green coriander leaves.

12. It’s ready to serve hot dal makhani (low fat recipe) with soft and fluffy kulcha.

Spicy tuna & chickpea patties

Ingredients

150g tub low fat natural yogurt

a good handful of fresh coriander , roughly chopped

2x 410g cans chickpeas , drained and rinsed

400g can tuna in brine, drained

1 small onion, finely chopped

1 plump garlic clove, crushed

2 tbsp lemon juice

1 tsp cumin seeds

½ tsp crushed dried chili

2 tbsp plain flour

4 tsp vegetable oil

Method:

1.Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.

2.Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.

3.Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.

4.Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip

chocolate muffin

Ingredients:


190 gm Flour

50 gm Cocoa Powder

120 gm Butter

90 gm Sugar

1 tbsp Baking Powder

1 tsp Salt

1 cup Milk

2 large Eggs (beaten lightly)


Method:


1.Mix sugar, eggs, milk and butter in a large mixing bowl.

2.Add all the combined dry ingredients into the batter and beat it until well mixed.

3.Line a 12-hole muffin tin with paper case.

4.Spoon the batter into each paper case until 2/3 full.

5.Bake in pre-heated oven at 190°C for 20 minutes or until the skewer comes out clean.

Lamb Curry (Bangladeshi)

Ingredients:

2 lbs (900g) Lamb

6 tablespoons of cooking oil

3 medium sized onions (peeled and coarsely chopped)

2 whole fresh garlic (peeled and coarsely chopped)

1 inch piece of fresh ginger (peeled and coarsely chopped)

1.5 tablespoon of Curry Masala

2 fresh tomatoes (coarsely chopped)

20 single stalks of fresh coriander (coarsely chopped)

1 tablespoons of salt

1 heaped tablespoon of cumin seeds

Cooking Instructions:

Place Lamb, onions, garlic, ginger, salt tomatoes in a cooking pot with 2 cups of water and bring 

to the boil then keep on medium heat until the meat has slightly tenderised.

Add Traditional Kashmiri Curry Masala and heat for 5 minutes

Add oil and keep on medium heat for 5 minutes

Add oil and keep on medium heat for 20-30 minutes stirring frequently until the meat is tenderly 

cooked

Add 3 cups of water and mix gently

Add the coriander and cumin seeds and keep on medium heat for 15-20 minutes stirring 

occasionally.

Taste a small amount to check the salt, add more if necessary

Serve with naan bread or boiled rice                                                  

Hilsa (elish) masala recipe

Ingredients:                                   
6 Hilsa pieces
1 onion (julienned)
2/3 cup yogurt, beaten
1 tsp turmeric powder
1 heaped tsp cumin powder
1 tsp kashmiri red mirch
1 tbsp raisins
3-4 dry red chillies
4-5 green chillies (split)
1 tsp sugar
 Salt to taste
 Mustard oil for cooking
 Ghee

For saute:

1 bay leaf
1 mace blade
2 green cardamoms
1 inch cardamom stick
3-4 cloves

Method:

1) Marinate the fishes with yogurt, turmeric powder, cumin powder, kashmiri red mirch, salt and mustard oil.

2) Heat generous amount of mustard oil and when oil turns hot, add the ingredients for sauté allowing them crackle.

3) Toss sugar into the oil and add onion. Fry till onion changes color.

4) Add the marinated fishes, raisins and dry red chillies. Cook covered till fishes are cooked through. 


(Don't add water.)

5) Add ghee and garnish with green chillies.

6) Serve hot with rice or pulao.