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.