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ACHARI GOSHT
Mutton cooked in Mustard oil with
onion seeds, Iennel and Ienugreek seeds.

Preparation Time :20-25 minutes

Cooking Time :30-40 minutes

Servings :4


INGREDIENTS

Mutton, 1/2 inch pieces on the bone 800 grams
Whole dry red chillies 8
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Fennel seeds (saunI) 1 teaspoon
Onion seeds (kalonji) 1 teaspoon
Cloves 5
Mustard oil 7 teaspoons
Onions, chopped 4 medium
Ginger, chopped 2 inch piece
Garlic, chopped 15-20 cloves
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Tomatoes, chopped 4 medium
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons

METHOD

Dry roast the red chillies, mustard seeds, Ienugreek seeds, cumin seeds, Iennel
seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat
the mustard oil in a thick-bottomed pan to smoking point, cool and heat it
again. Add the onions and saute till brown. Add the ginger and garlic and
continue to saute. Add coarsely ground masala powder. Cook Ior halI a minute,
stirring all the time. Add mutton, cook on high heat till mutton pieces are well
browned. Add turmeric powder, red chilli powder and salt and mix well. Cook
till oil leaves the masala. Add two and halI cups oI water, bring it to a boil and
cover. Cook on medium heat till the mutton is almost done. Add tomatoes and
cook on medium heat Ior ten minutes or till mutton is Iully cooked, stirring
occasionally. Add lemon juice and mix. Adjust the seasoning and serve hot
garnished with coriander leaves.
Recipe Tip :
Pressure cook the mutton/lamb to cook it Iaster



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CHEESE CHICKEN KEBAB
Melt-in-the-mouth chicken `n cheese
starter

Preparation Time :40 minutes

Cooking Time :10-15 minutes

Servings :4


INGREDIENTS

Boneless chicken breast, 2 inch cubes 6(100 grams each)
Egg 1
Caraway seeds (shahi jeera) 1/2 tablespoon
Green cardamom powder 1/2 teaspoon
Green chilli paste 1 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Fresh coriander leaves 1 tablespoon
Roasted chana dal powder 1/4 cup
Turmeric powder 1/4 teaspoon
Cream 1/4 cup
Thick yogurt 1 1/2 cups
Processed cheese, grated 1 cup
Salt to taste
Black peppercorns, crushed 7-8
Oil to shallow Iry

METHOD

Break egg into a bowl. Add caraway seeds, green cardamom powder, green
chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder,
turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed
black peppercorns and mix well. Add the chicken cubes and mix. Set aside to
marinate Ior about halI an hour. String the chicken cubes onto skewers. Heat a
non stick grill pan. Drizzle some oil and place the skewers on it. Shallow Iry,
turning the skewers Irom time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium Ioil to ensure even cooking. Serve hot.



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CHICKEN AND VEGETABLE
KEBABS
Grilled two Ilavoured chicken with
brinjal



Servings :4


INGREDIENTS

Boneless chicken, 1 1/2 inch cubes 600 grams
Tomato 4 medium
Brinjals, 1 1/2 inch cubes 1 long
Green chilli, 1 1/2 inch pieces 3 large
Salt to taste
Mixed herbs 1 teaspoon
Garlic, chopped 7-8 cloves
Red chilli Ilakes 1 teaspoon
Oil to baste

METHOD

Light the coals in the barbecue. Marinate the chicken cubes with salt and mixed
herbs Ior IiIteen minutes. Halve the tomatoes and Iurther cut each halI into
three pieces vertically. Take halI the chicken cubes in one bowl, add garlic and
mix. Take the remaining chicken cubes in another bowl, add crushed dry red
chillies and crushed roasted dry red chillies and mix. Take a skewer and string
the kebab thus: a brinjal cube, chicken cube Irom the Iirst bowl, green chilli
piece, tomato piece, chicken cube Irom the second bowl, green chilli piece,
tomato piece and Iinally a brinjal cube. Similarly make more kebabs using the
chicken cubes Irom both the bowls. Place the skewers on the barbeque grill and
cook, basting with oil Irom time to time and turning the skewers so that the
kebabs get cooked all round. Serve hot.



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CHICKEN SEEKH KABAB
Ground spiced chicken mince molded
onto skewers and cooked over live
charcoal.

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4


INGREDIENTS

Chicken mince 500 grams
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Green chilli paste 1 teaspoon
Cashewnut paste 2 tablespoons
Chaat masala 1 teaspoon
Garam masala powder 1 teaspoon
White pepper powder 1 teaspoon
Fresh coriander leaves 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons

METHOD

Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut
paste, chaat masala, garam masala powder, white pepper powder, coriander
leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some
oil on it. Dampen your hands, take a little chicken mixture and spread it around
a satay stick. Press Iirmly and place the seekh kababs on the tawa. Cook turning
Irom time to time so that they get cooked evenly all around. Baste with butter
or oil at regular intervals. Serve hot.



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