Tikya (circle) Kebab

Ingredients:

Beef meat                                                           1 kg

Salt                                                                         1-1/2 tablespoon

Ginger garlic paste                                           2 tablespoon

Garam masala/All spices powder              1-1/2 tablespoon

Chickpea pulse                                                  250 grams

Oil                                                                           for shallow fry

Mint leaves                                                         1 bunch

Onion (chopped)                                              4 whole (medium)

Green chillies                                                     10

Eggs                                                                       3 whole

Method:

In a bowl, put beef meat. Add chickpea pulse, ginger garlic paste, all spices powder and salt in it. Add 2 cup water and let it cook for an hour. Check the meat. If it’s done and tender, remove the vessel from heat. If there is water in it the on high heat let it evaporated completely. Now in a chopper, chop the meat mixture. Take out in a bowl and add chopped mint leaves, eggs, onion and cut green chillies. Now take a small amount and make small balls of about your fist size i.e., the fist cover the ball properly. Now with the help of another hand, press it and make it flat of about one inch thick. Now heat the oil in a frying pan and fry these kebabs until light brown. Take out in a platter and serve it with green chilies sauce.

Guava Jelly

Ingredients:

Guava                                                       3 kg

Sugar                                                         1 kg

Lemon juice                                           2-3 whole

Water                                                       3 kg

Method:

In a large pan, put the sliced guava with water and let them boil until all the guava become somehow in pulpy form. Now, stain the guava with the help of a strainer and put all the juice of that guava into another bowl. Now put the vessel onto the stove and let it cook over medium heat. After 15 minutes add sugar into it and let it cook. When it gets slight strong, add lemon juice into it and let it cook for another 15 minutes. Then let it cool and keep the jelly in jars.

Spicy Fish Fillet

Ingredients:

Finger fish (any)                                   1 kg

Salt                                                             1 tablespoon

Red pepper                                            1 tablespoon

Vinegar                                                    3 tablespoon

Coriander powder                               1 teaspoon

Chinese salt                                            1 teaspoon

All spices                                                  1 teaspoon

Oil                                                               for deep fry

Black pepper                                          1 teaspoon

Bread crumbs                                        as required

Egg                                                             1 whole

Method:

In a bowl, place all the fish and add vinegar, salt, black pepper powder, all spices, Chinese salt, red pepper, coriander powder and mix it well. Marinate it for an hour in fridge. Now heat the oil and take out the fish. Beat the egg and take one by one the pieces of finger fish. Coat it with egg and then coat it with breadcrumbs. Deep fry it until golden brown. Take out in a platter and serve it with any tomato sauce or white sauce.

Blend spicy meat mince with paratha

Ingredients:

Red meat mince                                   1 kg

Chickpea flour                                       4 tablespoon

Green papaya                                       4 tablespoon

Khas khas powder                               1 tablespoon

Red pepper                                            2 tablespoon

Salt                                                             as required

Oil                                                               ½ cup

Ginger (thin sliced)                              to garnish

All spices powder                                 1 teaspoon

Ginger paste                                          1 tablespoon

Coriander powder                               2 tablespoon

Fresh coriander leave                        to garnish

Method:

Take the red meat mince and blend it in a chopper. Now place it in a vessel and add red pepper, oil, salt, ginger paste, green papaya paste, khas khas powder, coriander powder and all spices powder.  In a separate pan, place the chickpea flour and cook it on a low heat until the flour starts to turn slight golden brown. Don’t overcook as it will bitter the taste of whole recipe. Add this in the mince mixture and keep it in fridge for at least one hour.  Take out the mince and put it in a karahi and cook on low heat for about 1 hour. Now high the heat and cook it until slight oil comes out. Take out in a dish and garnish it with fresh coriander leave and ginger slices. Serve with parathas.

Carrot Dessert-a different recipe

Ingredients:

Carrots                                                     3 kg

Sugar                                                         half kg

Oil                                                               1 cup

Water                                                       as required

Almonds (chopped)                            1 tablespoon

Pistachios (chopped)                          1 tablespoon

Method:

Cut the carrots into small pieces and put it in a vessel. Fill it with water so that all the carrots sink inside it. Place it on a stove and let the carrots cook until tender and soft. Now keep it slightly cool and after that blend it firmly with the help of a blender. Now place this paste into the vessel and let it cook on medium heat for an hour. Keep cover the lid. Now after that add the sugar and oil. When all the water of the carrots vanished, stir it continuously so that the oil comes out and separates from the carrots. This carrot desert will be of dark maroon color and looks like any “mithayi”. Make round balls of it after it cools down. Garnish it with chopped almonds and pistachios. 

Apricot Tea Bread

Ingredients:

All purpose flour                                  2cups

Salt                                                             1 teaspoon

Baking powder                                      2 teaspoon

Egg                                                             1 whole

Castor sugar                                           1 cup

Milk                                                           ½ cup

Sugar syrup                                            ½ cup

Butter                                                       1 cup

Apricot (dried and chopped)           1 cup

Almonds (chopped)                            ½ cup

Method:

Preheat the oven 20 minutes before baking at 180°C. Now take a bowl and putt all the flour into it. Add baking powder and salt in it. In a separate bowl, beat the egg and put butter and castor sugar in it. Beat again. Now add milk and mix it well with the help of a spatula. Now in this bowl add the flour mixture and mix well. Add sugar syrup into it. Now add the apricots and chopped almonds into it. Mix it firmly. Take this batter into a bread making tray and bake it for about 1 hour at 180°C. after baking take ou and cut into slices and serve with tea… J

Chicken Mustard Burger

Ingredients:

Chicken                                                    2 breast pieces

Mustard paste                                      1 teaspoon

Worcestershire sauce                        1 tablespoon

Ketchup                                                   1 cup

Bread crumbs                                        1 cup

Brown sugar                                           1 tablespoon

Black pepper                                          1 teaspoon

Salt                                                             to taste

Eggs                                                           2 whole

Bun                                                            2 whole

Mayonnaise                                           2 tablespoon

Lettuce leaves                                       2

Oil                                                               to fry

Method:

Take a bowl and put the chicken breast in it. Marinate them by mustard paste, Worcestershire sauce, ketchup, brown sugar, black pepper and salt and mix them well. Keep the bowl in fridge for 2 hours. Beat the eggs in another bowl. Now take the bowl out and wrap the breast with eggs first. Then coat then with bread crumbs and shallow fry it on medium heat until golden brown.

Slice the buns into two halves. Spread 1 tablespoon mayonnaise and put fried chicken breast onto it. Put a lettuce leaf and cover the bun with another half. Repeat the procedure with the other bun. Serve it as evening snack… J

Chicken Grill with White Sauce

Ingredients:

Chicken breasts                                    2

Worcestershire sauce                        2 tablespoon

Salt                                                             to taste

Red chilli flakes                                     2 tablespoon

Black pepper (crushed)                     1 tablespoon

Lemon juice                                           1 tablespoon

For white sauce

Milk                                                           1 cup

Flour                                                          2 tablespoon

Salt                                                             ½ teaspoon

Mustard powder                                  ½ teaspoon

Butter                                                       2 tablespoon

Oil                                                               2 tablespoon

Method:

Marinate chicken breasts with Worcestershire sauce, salt, red chilli flakes, black pepper and lemon juice and keep it in fridge for at least 1 hour. Now after one hour take out and put 2 tablespoon oil on a grill pan. Lay down the marinated chicken breasts onto it and fry on medium heat. Turn when one side is done to cook the other side.

To make the white sauce, in a pan put butter and put that pan on a stove. When the butter melted add flour in it. Mix well and then add milk into it. Mix it very well continuously that the sauce doesn’t become lumpy. Add salt and mustard powder into it and keep aside. Now in a platter, take out the chicken breasts and pour white sauce onto top of it.

Chewra (raw flat rice) with Peas

Ingredients:

Chewra                                    250 grams

Salt                                            1 teaspoon

Oil                                              3 tablespoon

Peas                                          250 grams

Onion (chopped)                 2 whole

Green chillies                        4-5

Method:

In a pan, put 1 tablespoon of oil and add chewra into it. Now fry the chewra until golden brown and crispy. Take it out on a bowl and let it aside. On the same pan put 2 tablespoon of oil and add peas into it. Sprinkle salt and fry the peas for 5 minutes. Now take it out in a plate. Add chopped onion and chopped green chilies in the chewra and add the fried peas too. Mix it well. Your evening time tea snack is ready… J

Sugar Cubed Snacks

Ingredient:

Sugar                                         1 cup

All purpose flour                   3 cups

Semolina                                  ½ cup

Oil                                               ½ cup

Baking soda                             ½ teaspoon

Egg                                              1

Oil (for fry)                              as required for shallow fry

Method:

In a bowl, put flour, oil, semolina and baking powder, mix well until crumble. Now add egg and make hard dough by adding water.

Now spread the dough by rolling out on a flat surface. It should be of half inches thick. Now cut it in a square form with the help of a knife. Heat the oil and let the squares cook on a slow flame. Take it out until golden in color on a tissue paper so that all the excess oil got absorbed by the tissue.

Serve it with tea and you can also keep them in an air tight jar… J

Chicken Balls with Almond Sauce

Ingredients:

For balls

Chicken                                                          250 grams

Onion (chopped)                                        ½ cup

Salt                                                                   to taste

Green chillies (chopped)                         2-3 whole

Coriander (fresh)                                       to garnish

For sauce

Cumin powder                                            1 teaspoon

Chilli flakes                                                    1 tablespoon

Lemon juice                                                  2 tablespoon

Yoghurt                                                          ½ cup

Onion (chopped)                                        ½ cup

Garlic (chopped)                                         1 tablespoon

Almond (chopped)                                    2 tablespoon

Salt                                                                   to taste

Method:

In a pan, heat the oil, put the onion and garlic and fry. Now add almond, yoghurt, lemon juice, chilli flakes and cumin powder in it and cook it for 2 minutes.

In another bowl, mix the chicken mince, salt, onion, green chillies and coriander and make small balls of it. Now add these balls in the sauce and cook until all the water of yoghurt evaporated. Don’t stir much as the balls get broken by stirring much.

When the balls got a golden color from all the sides, take it in a platter and serve with pita bread… J

Colocasia (arwi) Balls

Ingredients:

Colocasia (arwi)                                           250 grams

Potato                                                             2 big whole

Onion (chopped)                                        1 medium whole

Green chillies (chopped)                         2-3

Chickpea flour                                             ½ cup

Water                                                              ¼ cup

Garlic paste                                                   1 teaspoon

Chilli flakes                                                    1 teaspoon

Cumin (crushed)                                         1 teaspoon

Black mustard seed                                   1 teaspoon

Mint leaves                                                   1 tablespoon

Coconut powder                                        1 tablespoon

Coriander (fresh)                                       1-1/2 tablespoon

Oil                                                                     to fry

Salt                                                                   to taste

Method:

Boil the colocasia and potato. Mash them all. Now in a bowl, put the mashed potatoes and colocasia. Add onion, green chillies, garlic paste, chilli flakes, cumin, black mustard seeds, mint leaves (chopped), coconut powder, coriander and salt. Mix it well and make small balls of it.

Now in a separate bowl, make a mixture of chickpea flour and water. Cover all the balls of potato and colocasia with this mixture one by one. Deep fry it all in oil and take out in some tissue paper in order to absorb all the excess oil from it.

Serve it with chilli garlic sauce... J

Asian B.b.q Beef Slices

Ingredients:

Beef (thin sliced)                                        1 kg

Red chilli powder                                       6 tablespoon

All spices powder                                       1 tablespoon

Poppy seeds (khaskhas)                         ½ tablespoon

Yoghurt                                                          1 kg

Mustard oil                                                   250 grams

Coriander powder                                     4 tablespoon

Green papaya paste                                 ½ cup

Salt                                                                   to taste

Ginger                                                            3 inches piece (make paste)

Onion                                                              1 kg

Oil (to fry onions)                                       as required

Method:

Heat the oil in a pan and add chopped onion into it. Fry until golden brown. Keep it aside.

In another bowl, put all the slice beef in it. Add red chilli powder, all spices powder, poppy seeds powder, yoghurt, mustard oil, coriander powder, green papaya paste, salt, ginger paste and mix it well. Add the fried onion into it and keep it in refrigerator for about 4-5 hours assemble all the ingredients well.

Now in a skewer, skew the slices of marinated beef and cook it over coal fire stove (bbq stove mostly called in Asian countries) until the beef cooked well. Rotate it evenly so that the all sides get cooked.

Take it out in a platter and serve it with whichever drink you like… J

Chicken Foil Grill

Ingredients:

For marinating

Chicken                                                          1 whole

White vinegar                                              ½ cup

Salt                                                                   to taste

For basic sauce

Yoghurt                                                          250 grams

Salt                                                                   to taste

Red chillies                                                    1 tablespoon

Turmeric powder                                       ½ tablespoon

Cumin powder                                            ½ tablespoon

Coriander powder                                     ½ tablespoon

Ginger garlic paste                                     2 tablespoon

Foil (hard)                                                     to wrap the chicken

Method:

Pre heat the oven at 150°C before half an hour.

First marinate the chicken with vinegar and salt and keep it in refrigerator for 5-6 hours. In a bowl, put yoghurt in it and add salt, ginger garlic paste, red chillies, turmeric powder, cumin powder, coriander powder and mix it all well. Now take out the chicken and put all the sauce in it. Cover the chicken with this sauce evenly and wrap it with the foil. Bake it for about 45 minutes at 150°C.

White Mince with Green Chillies

Ingredients:

Beef mince                                                                                   1 kg

Onion (chopped)                                                                       ½ kg

All spices                                                                                       1 teaspoon

Green chillies                                                                              6-7

Oil                                                                                                    ½ cup

Salt                                                                                                  to taste

Parsley/coriander                                                                      to garnish

Garlic (chopped)                                                                        4-5 cloves

Ginger (chopped)                                                                      1 inch

Black pepper                                                                               1 teaspoon

Method:

In a pan heat the oil and ginger garlic and mince into it. Fry it for 2-3 minutes and the add ¼ cup water and cover the lid. Cook it until the mince half cooked. Now add the onion and cook it till onion tender. When all the water of onion and mince evaporated, add black pepper, green chillies and all spices powder into it and mix. Put the stove off. Take it into a bowl and garnish it with parsley or coriander leaves.

Enjoy the aroma of meat and coriander… J