MANGO - CHILLI CHUTNEY - AAM CHUTNEY

This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with Griddle-Cooked Corn Flatbread or atop a piece of grilled wild salmon.

Ingredients

2 tablespoons canola oil

1 teaspoon black or yellow mustard seeds (see ingredient note)

,2 cups cubed ripe mango

, (1/2-inch cubes) or fresh pineapple

1/2 cup golden raisins

6-8 dried red chiles, such as Thai, cayenne or chile de arbol,stemmed

1/4 cup firmly packed dark brown sugar

1 cup water

1/4 teaspoon salt

1/4 cup finely chopped fresh cilantro

Method 

Heat oil in a small saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds have stopped popping, 20 to 30 seconds. Add mango (or pineapple), raisins and chiles to taste. (It may spatter.) Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5 to 8 minutes.Add sugar and cook, stirring, until it dissolves, about 2 minutes. Add water and salt. Cook, uncovered, stirring occasionally, until the sauce is syrupy-thick, 10 to 15 minutes. Stir in cilantro and serve warm.

Notes

Make Ahead Tip: Cover and refrigerate the chutney, without the cilantro, for up to 1 week. Stir in cilantro just before serving and reheat, if desired.Ingredient Note: Black mustard seeds are slightly stronger than the more commonly available yellow kind, the source of American ground mustard.

PIZZA

A quien no le gusta la pizza .Y mas si la podemos hacer en casa y ademas No necesita mucho tiempo ....y solo unos pocos ingredientes.Y ademas forma una dieta echilibrata y a los niños los encantan 

Os dejo mis pizzas con  la receta que es simple de hacer y muy buena por cierto.

RECETA PIZZA 

RECETA PIZZA

RECETA PIZZA

INGREDIENTES PARA LA PIZZA 

  Generalmente la harina con un alto porcentaje de proteína

 Harina de tirgo  -0,500 g

 0.500 g de harina de Manitoba / Manitoba a menos que usted puede usar perfecto, harina especial para pan.

 18 g de sal

-12 G de levadura (2 bolsas de levadura seca) +4 cucharitas de azucar 

 -una cucharada de aceite de oliva

-550 -600 Ml de agua fría ..depinde cómo "pide" harina, cuando la amasas

INGREDIENTES PARA EL RELLENO

Los ingredientes varían dependiendo de su gusto

Mozzarella

pepperoni

rucola

stracchino

aceitunas

pasta de tomate

Oregan

MÉTODO DE PREPARACIÓN PIZZA 

Tamizar la harina, agregar la sal, la levadura seca y 4 cucharaditas con el azúcar, el aceite y el agua.

Amasar hasta obtener una masa homogénea y elástica

Divide la Masa en 4 partes iguales (250 g ) y poner a cada parte  en un recipiente de plástico o crystal..lo que tengas a mano, es importante cubrir 5 -6 horas,para levitar en un lugar seco y sin corientes de aire 

Ahora, dependiendo de la forma de la bandeja de pizza,das la  forma a tu pizza  . Redondo o cuadrado.Yo suelo  utilizar una bandeja redonda de 33 cm  .I trató de darle forma con las manos desde centro hacia  fuera, y dejar que la masa tenga el  borde ligeramente alto

Pizza con pepperoni y aceitunas

Mezclar la pasta de tomate con aceite de oliva agregar orégano y esta mezcla todo sobre la masa y poner rebanadas finas de salami y aceitunas y mozzarella finalmente cortado en cubitos.

 Poner en el horno previamente calentado a 300 grados durante 7-12 min, Depende de su sobre.

Pizza con stracchino y rúcula

Extiende la stracchino y mozzarella, poner la pizza en el horno y cuando esta lista ponle encima  la rucola fresca

PIZZA

Ingredients  4 people 


 FOR DOUGH

  Generally flour  with a high protein percentage
 Special flour for bread -0.500 g
 0.500 G flour Manitoba / Manitoba unless you can use perfect, special flour for bread.
 18 G salt
-12 G of yeast (2 bags of dry yeast)
 -one tablespoon olive oil
-550 -600 Ml cold water ..depinde how you "ask" flour, when a Frame

FOR STUFFING 

Ingredients vary depending on your taste
Mozzarella
pepperoni
rucola
stracchino
aceitunas
tomato paste
Oregan


METHOD OF PREPARATION


Sift the flour, add salt, dry yeast and 4 teaspoons with sugar, the oil and water.
Knead until you get a dough homogeneous and  elastic
Divided dough into 4 equal parts .and put each one in a plastic container, or crystal..ceea you have at hand, it is important to be covered 5 -6 hours.
Now depending on the shape forming pizza tray where you put her, either round or square .I have used a round tray of 33 cm and a square one at a time ... .I did try to give it shape with your hands since iinspre center outside so as to leave the dough to edge slightly higher


Pizza with pepperoni and olives


Mix tomato paste with oil olive add  origan  and this mixture all over the dough and put thin slices salami and olives and finally diced mozzarella.
 Put it in the oven previously heated to 300 degrees for 7 - 12 min ,Depends  of your over .



Pizza with stracchino and rucola

Extends the stracchino and mozzarella, put the pizza in the oven and when you get adds fresh rucola

SHUKU-SHUKU-NIGERIAN -COCONUT -BALLS

This is a popular Nigerian dessert.

SALMON CON SALSA DE TOMATE CHERRY / RECETAS PESCADO

Hoy he pensado en ofrecereos una receta muy sencilla con el salmon 

El consumo regular de salmón reprensenta beneficios a nivel del corazón y el sistema circulatorio gracias a su contenido de omega-3, y   ayuda a prevenir los los accidentes cerebrovasculares y tambien alivia el dolor de las articuaciones 

RECETAS DE PESCADO 

INGREDIENTES PARA SALMON CON SALSA DE TOMATES CHERRY 

4 filetes de salmón

1 cebolla

3-4 dientes de ajo

250 g de tomates cherry

1-2 cucharadas de pasta de tomate

1 taza de vino blanco

perejil

sal

MÉTODO DE PREPARACION 

1.Corta la cebolla y el ajo finamente y pochara en un poco de aceite.

2.añade  el salmón y el vino.

3. Cuando el vino se haya evaporado agrega la pasta de tomate y tomates cherry.

4. Gire el pescado de lado a lado con cuidado

5. Cuando el pescado esta echo añadir el perejil picado.

WELDON ROSE TANDOORI CHICKEN

SALSA CON ALMEJAS | RECETAS DE MARISCO

A quién no le gusta e sabor del mar. A mi me encanta.Y en especial las almejas ... están exquisitas.

Y además son ligeras y muy saludables. Os presento una receta simple de hacer y la mejor parte es que la podéis combinar con los espaguetis y simplemente disfrutarlas tal cual.

RECETAS DE MARISCO

INGREDIENTES PARA LA RECETA DE SALSA CON ALMEJAS  

- 1 kg de almejas

-1 cebolla

-2-3 Dientes de ajo

-4-5 Tomates cherry

-pimienta

-perejil

PREPARACIÓN DE LA SALSA CON ALMEJAS

Deja las almejas unas  horas en agua con poca sal, antes de cocinar.

De esta manera la almeja eliminara la arena sobrante.

Enjuagalas bien con agua

Cortar la cebolla julien y pica el ajo

Pochar en un poco de aceite.

Añadir los tomates cortados por la mitad y la pimienta picado.

Añadir las almejas, después del lavado

Si lo deseas, puedes añadir un poco de vino blanco.

 Una vez que estén abiertas, están listos.

Añadir el perejil picado

CHEF DARSHAN DABRAL  

GRILLED TOFU

A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you’re there, grill some vegetables, too, to serve alongside. Serve with: Grilled eggplant and cherry tomato skewers and brown basmati rice

Ingredients

2 teaspoons paprika1 teaspoon salt, divided1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon ground turmeric3 tablespoons extra-virgin olive oil1 tablespoon minced garlic1 tablespoon lime juice2 14-ounce packages extra-firm or firm water-packed tofu, drained2/3 cup nonfat plain yogurt6 tablespoons sliced scallions or chopped fresh cilantro for garnish

Method 

Preheat grill to medium-high.Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

Notes

Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

ALOO CHAAS

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of cream prevents the buttermilk from curdling when it's heated and helps balance the heat from the pungent chiles.

Ingredients

1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks2 dried red chiles, stemmed1 cup boiling water1/2 cup firmly packed fresh cilantro4 large cloves garlic, peeled3/4 teaspoon salt1 tablespoon canola oil1/4 teaspoon ground turmeric1/2 cup nonfat buttermilk1 tablespoon whipping cream8 ounces baby spinach

Method 

Place potatoes in a medium bowl; cover with cold water to prevent browning. Place chiles in a small heatproof bowl and pour the boiling water over them. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles .Pile cilantro, garlic, salt and the chopped chiles in a mortar. Pound the ingredients to a pulpy mass with the pestle, using a spatula to contain the mixture in the center for a concentrated pounding. (Alternatively, mince the ingredients in a food processor.)Heat oil in a large skillet over medium-high heat. Add the spice paste and cook, stirring, until the garlic is honey-brown and the chiles are pungent, 1 to 2 minutes. Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds. Pour in the reserved chile-soaking water and scrape the pan to loosen any browned bits; bring to a boil. Reduce heat to a gentle simmer, cover and cook, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.Whisk buttermilk and cream in a small bowl.When the potatoes are tender, pile the spinach leaves over them, cover and cook until the spinach is wilted, 3 to 4 minutes. Remove from the heat and stir in the buttermilk mixture.

CHICKEN SWEET AND SOUR

INGREDIENTS (4 PEOPLE)

 - chicken breasts, cut into 1/2 inch
 -cubes1onion,
  - sliced1green bell pepper,
  -seeded and sliced8ounces pineapple chunks canned bamboo shoot, drained,rinsed and halvedrice or   noodles, to serve

BATTER

1cup all-purpose flour1tablespoon cornstarch1 1⁄2teaspoons baking powder1tablespoon vegetable oil

SAUCE

2⁄3cup light brown sugar2tablespoons cornstarch1⁄2cup white wine vinegar1 -2clove garlic, crushed4tablespoons tomato paste6tablespoons pineapple juice

DIRECTIONS

Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.After it is almost smoking, lower the heat slightly.Then dip the pieces of chicken into the batter and cover them in the batter.After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.It's acceptable to do the chicken in batches instead of all at once.Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.Drain all but roughly 1 tablespoon of oil from the wok.Add the bell pepper, pineapple pieces, onion, bamboo shoots, to the wok, and then stir-fry it for 1-2 minutes.Remove the vegetables from the wok with a slotted spoon and set them aside for now.Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.Bring the wok to a boil and stir the sauce until it is thick and clear.Cook it for about 1 minute, then return the chicken to the wok.Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

DURBAN BUNNY CHOW

Ingredients

1 loaf white bread, unsliced
1 410g can baked beans
2 large ripe tomatoes, skinned and finely chopped
1 onion, chopped
1 tsp ginger
1 tsp ground cumin
1 tsp garlic powder
1 tsp chilli powder
1 tsp curry powder
1 tsp ground coriander
1 tsp salt
2 tbsp fresh coriander, finely chopped

Method 

1. Brown the onion in a saucepan
2. Add the ginger, garlic, chilli, curry, cumin, coriander, chilli powder and salt.
3. Let the spices cook with the onions for a few minutes until golden.
4. Add the tomatoes and beans.
5. Lower the heat, cover and simmer for 15 minutes.
6. Cut the loaf of bread in half width-wise and pull out the soft part inside, leaving a 1cm crust shell.
7. Fill with the bean curry and garnish with fresh coriander.

Eat with your hands, preferably sitting at the beach around a big open fire.

BADRINATH TEMPLE - ( STATE OF UTTARAKHAND, INDIA)

Badrinath Temple, also called Badrinarayan Temple, is a Hindu temple dedicated to Vishnu which is situated in the town of Badrinath in Uttarakhand, India. The temple and town form one of the four Char Dham and Chota Char Dham pilgrimage sites. The temple is also one of the 108 Divya Desams dedicated to Vishnu, who is worshipped as Badrinath—holy shrines for Vaishnavites. It is open for six months every year, between the end of April and the beginning of November, because of extreme weather conditions in the Himalayan region. The temple is located in Garhwal hill tracks in Chamoli district along the banks of Alaknanda River at an elevation of 3,133 m (10,279 ft) above the mean sea level. It is one of the most visited pilgrimage centres of India, having recorded 1,060,000 visits.

Pilgrimage

The Badrinath temple is one of five related shrines called Panch Badri, which are dedicated to the worship of Vishnu.The five temples are Vishal Badri - Badrinath Temple in Badrinath, Yogadhyan Badri located at Pandukeshwar, Bhavishya Badri located 17 km (10.6 mi) from Jyotirmath at Subain, Vridh Badri located 7 km (4.3 mi) from Jyotirmath in Animath and Adi Badri located 17 km (10.6 mi) from Karnaprayag. The temple is considered one of the holiest Hindu Char Dham (four divine) sites, comprising Rameswaram, Badrinath, Puri and Dwarka. Although the temple's origins are not clearly known, the Advaita school of Hinduism established by Adi Shankara attributes the origin of Char Dham to the seer. The four monasteries are located across the four corners of India and their attendant temples are Badrinath Temple at Badrinath in the North, Jagannath Temple at Puri in the East,Dwarakadheesh Temple at Dwarka in the West and Sri Sharada Peetam Sringeri at Sringeri,Karnataka in the South.

The journey across the four cardinal points in India is considered sacred by Hindus, who aspire to visit these temples once in their lifetimes. Traditionally, the pilgrimage starts at the eastern end from Puri, proceeding clockwise in a manner typically followed for circumambulation in Hindu temples.

Festivals and religious practices

The most prominent festival held at Badrinath Temple is Mata Murti Ka Mela, which commemorates the descent of the river Ganges on mother earth. The mother of Badrinath, who is believed to have divided the river into twelve channels for the welfare of earthly beings, is worshiped during the festival. The place where the river flowed became the holy land of Badrinath.

The Badri Kedar festival is celebrated during the month of June in both the temple and the Kedarnath temple. The festival lasts for eight days; artists from all over the country perform during the function.

The major religious activities (or pujas) performed every morning are mahabhishek (ablution), abhishek, gitapath and  bhagavat puja, while in the evening the pujas include geet govinda and aarti. Recital in vedic scripts like Ashtotram and Sahasranama is practiced during all the rituals. After aarti, the decorations are removed from the image of Badrinath and sandalwood paste is applied to it. The paste from the image is given to the devotees the next day as prasad during the nirmalaya darshan. All the rituals are performed in front of the devotees, unlike those in some Hindu temples, where some practices are hidden from them.Sugar balls and dry leaves are the common prasad provided to the devotees. From May 2006, the practise of offering Panchamrit Prasad, prepared locally and packed in local bamboo baskets, was started.

The temple is closed for winter on the auspicious day of Vijayadasami during October–November. On the day of closure, Akhanda Jyothi, a lamp is lit filled with ghee to last for six months.Special pujas are performed on the day by the chief priest in the presence of pilgrims and officials of the temple. The image of Badrinath is notionally transferred during the period to the Narasimha temple at Jyotirmath, located 40 mi (64 km) away from the temple.The temple is reopened around April on Vasant Panchami, another auspicious day on the Hindu calendar. Pilgrims gather on the first day of opening of the temple after the winter to witness the Akhanda Jyothi.

The temple is one of the holy places where the Hindus offer oblations to ancestors with the help of the priests. Devotees visit the temple to worship in front of the image of Badrinath in the sanctum and have a hold dip in Alaknanda River. The general belief is that a dip in the tank purifies the soul.

GARLIC PRAWN STARTER

This garlic prawn starter is a hot favorite on a chilly night.

ABOUT SPICE -FLAVORINGS AND PERFUMES FROM INDIA 2

Mustard (rai)
 Are the seeds of a plant of the cabbage family. Some are white, yellow, brown and black latter being the most widely used in Indian cuisine. They are an essential ingredient in the cuisine of southern India where fried in oil to enhance its flavor; and Bengali cuisine where they are machadas to be part of maceration. They provide a spicy and nutty flavor.

Cardamom (elaichi)
 Cardamom is the dried fruit of a plant of the ginger family. Its pods are white, black and greenish. It is another important spices of Indian cuisine, and is used in almost every dish. Blacks have a scent of menthol, are used in small quantities and are essences of the garam masala, many pulaos and byrianis (rice dishes) and curries. Green is most appreciated, is more aromatic and sweet; is used in rice dishes, meat and desserts.

Dill (kalongi)
 They are small and black plant the nigella seeds, also called onion seed, though it has nothing to do. They have a slightly spicy and is used in mixtures of spices and rotis as naan, is also often used as an ingredient of the pakoras.

Cumin (jeera)
Cumin is an important ingredient in curries and masalas. Aromatic, slightly spicy and slightly bitter. Cumin powder is used in rice dishes (pulaos and byrianis) and meat dishes, roasting it usually enhance their flavor.

Black cumin
Black cumin seeds is a rarer form and are smaller and sweet, and have a more mild at first and then more delicate flavor intense.

Turmeric
Turmeric comes from the root of a plant of the ginger family that has been dried and reduced to powder. They are powders earthy orange color, soft and penetrating aroma reminiscent of the ginger. It is used sparingly and balances and enhances the scent of other spices. Gives curries their particular gold. Turmeric not used green vegetables since dyed gray.

ABOUT SPICE -FLAVORINGS AND PERFUMES FROM INDIA 1

Asafoetida (hing)

 Is the resin or latex plant family fennel, its name comes from the Persian word aza (resin) and the Latin foetidus (stinking). Can be found in the form of sand or pebble powder. The powder form is used. The powder is yellow and has a strong, unpleasant odor. It should be used with caution and in small quantities. It is usually fried with whole seeds in hot oil, which loses its unpleasant odor. Brings a mixture of garlic and onion and mostly used in vegetarian dishes aroma.
ajwain seeds; are small seeds like black poppy seeds. It is a kind of strong and similar to thyme flavor. It is used especially in working with flour (rotis, pakoras, ...) and fish dishes in small quantities.

Aamchur (amchoor)
 It is a powder from the pulp of unripe mangoes, peeled and dried. It has a sour, bitter and sweet taste. It is used to give acidity to the dish in marinades, salads and chaats mainly.

Star anise
 Aromatic, anise-flavored spice. It can be used whole or ground and fried. Most frequently used in baked meat dishes, soups and desserts.

Fenugreek, fenugreek seeds (methi)
Are rectangular and flat yellowish brown seeds. Strong flavor, usually saute in hot oil before adding. Used in salsas, chutneys and salads.

Fenugreek leaves and fenugreek (methi)
 Are fenugreek leaves, herbaceous plant used as a vegetable whose stems have a slight taste of watercress. The leaves have an aromatic and slightly bitter taste, is often spread on meat and fish dishes shortly before completion.

Ginger (adrak)
An essential and indispensable ingredient in curry dishes. It has a pleasant aroma and slightly spicy. Fresh ginger is the basic component of ginger paste, widely used in Indian cuisine.

TANDOORI MIX PLATE

NARGISI KOFFTA

Ingredients

1/2 kg mince meat
 2 onions quartered 
2 onions chopped 
2 tomatoes pureed
 4-5 green chillies
 5-6 whole garlic cloves
 1 Tbsp chopped ginger 
3 tsp red chilli powder 
1/2 tsp turmeric powder 
1 tsp garam masala 
1 tsp coriander powder 
2 Tbsp yoghurt1 egg beaten 
4 eggs-hard boiled Oil for frying Salt to taste

Method 

Cook the minced meat for about 20 minutes with the quartered onions, green chillies, chopped ginger and garlic cloves.Once cooked beat 1 egg into the mixture.Coat the boiled eggs with the mince.Fry the coated eggs in hot oil and keep aside.To the remaining oil in the pan, add the chopped onions and the ginger.Fry until the onions turned brown.Add 1 tsp red chilli powder, coriander powder, yoghurt, pureed tomatoes and the garam masala to the pan.Simmer until the gravy turns thick.Slice the fried eggs in half and serve with the gravy.

MUGHLAI CHICKEN HANDI

This is a dish for special occasions - not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!

SUMMER DRINKS

 Watermelon juice – watermelon is cooling and is rich in vitamin c. you can give different flavor to watermelon juice by combining mint, gulkand, rose petals or fruits like pomegranate, oranges with it.

 Musk melon juice – musk melon also known as kharbuja in hindi reduces heat in the body. it is high in fiber, anti oxidant and  helps in controlling blood pressure.

 Sugarcane juice – the ever popular indian juice to quench your thirst and give you a boast of energy. excellent for jaundice. has digestive properties, thirst quenching and keeps the body hydrated.

Kokum sherbet – kokum fruit is available mostly in goa and maharashtra side. it is one of the best summer coolant, reduces heat in body, anti oxidant and helps in digestion.

Mint sherbet – mint is excellent to beat summers. you can add mint in many drinks as well as can use it for garnishing. apart from cooling properties mint is good for digestion, cures morning sickness and nausea and detoxifies the body and a good source of vitamin C, B complex vitamins and minerals like calcium, phos horous, zinc and copper.

 Mango juice – made from fresh ripe mangoes. thirst quenching and healthy and full with flavors of mangoes.

TASTE OF THE SEA - CLAMS

Ingredientes -( 3-4 people)

- 1 kg clams
-1 onion
-2-3 Cloves garlic
-4-5 Cherry tomatoes
-pepper
-parsley


Method 

Leave the clams  few hours in water with little salt,before you cook.
in this way the clam eliminad  the  sand

Cut the onion and garlic chopped julien.
Fry in a little olive oil.
Add the tomatoes cut in half and chopped chili.
Add the clams, after washing
If you want you can add some white wine.
When once you are open, are ready.
Add chopped parsley


 You can eat in this way or with spaghetti 

MUTTON GALAWATI KEBAB

We simply love kebabs. We serve kebabs for appetizers when hosting guests over. We don't think twice before calling in for kebabs from the local market as a quick snack.Remember, balance and proportion are most critical to churn out a dish that'll delight your guests.

Ingredients

Mutton boneless (leg) 1 kg
Mutton fat (1) 50gms
Papaya paste 100gms
Hung yoghurt 50gms
Ginger, garlic (paste) 25gms
Onion (sliced & fried and crushed) 100gms
Salt to taste
Yellow chilli powder 5gms
Roasted gram flour 200gms

Garam masala (2) (Roast all ingredients and make powder)
Black pepper corn 50gms
Green cardamom 50gms
Black cardamom 25gms
Clove 25gms
Mace 5pcs
Nutmeg 1pc
Jeera 50gms
Saunf 50gms
Patthar phool 25gms
Cinnamon 25gms
Bay leave 5pcs
Kebab chini 10gms

Add 10gms of powder masala to the mix
Live charcoal (for smoking) 1pc
A dash of pure ghee (to be put on top of burning charcoal)
Pure ghee (for shallow frying) 100gms

(3)
Saffron (soak and make paste using pestle) ½ gm
Rose water 2 tablespoon
Kewada water 2 tablespoon

Method
- Mince mutton boneless and fat together to fine consistency
- Add (1) mix well and keep for half an hour
- Add 10gms of powder mix (2)
- Add saffron, rose water, Kewada water
- Place the Galawati mix in a deep vessel, keep a live coal in the centre
- Put a bit of pure ghee and cover. Keep till all smoke is over
- On a hot heavy flat tawa or on a heavy bottom non-stick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in colour done from inside
- Serve with green chutney, fine sliced onion and lemon wedges
- You can even have it with paranthas

GRILLED CHICKEN WITH FRIES AND AUBERGINE

KAKORI KEBAB- (MUGHLAI CUISINE)

Such is our love for kebabs. Then how is it that we shy away from making kebabs at home? A lot of us believe that cooking kebabs is very tedious as chances of going wrong with the proportions abound. But the truth is rustling up this delectable Mughlai dish is not as cumbersome as previously believed, for it only requires a bit of patience, some flair and a heart for serving good food.

Ingredients

Mince meat (from leg without any white ligaments) 1kg
Raw papaya (paste) 1oogms
Salt to taste
Kidney fat 100gms

Kakori masala (1) (Roast and make powder)

Green cardamom 10 pcs
Black cardamom seeds ½ teaspoon
Clove 5 nos.
Nutmeg 1 pinch
Mace 1 small blade
Shahi jeera ½ teaspoon
Rose petal 1 teaspoon
Kebab chini 10pcs
White pepper ½ teaspoon
Kashmiri mirch 1tablespoon
Yellow chilli ½ teaspoon
Roasted gram powder 100gms

Kakori masala (2) (Make paste)
Desiccated coconut 50gms
Khuskhus 10gms
Khoya 50gms
Onion (to be sliced and fried) 100gms
Cashew nut 25gms
Fresh cream 100gms
Saffron 1 gm
Rose water 2 tablespoon
Kewda water 2 tablespoon

Method
- Mince meat and fat thrice to very fine consistency
- Add papaya paste, salt, and powder masala (A). Mix well with both hands.
- Add masala paste (B) along with rose water, Kewda water and saffron
- Mix thoroughly and keep for half an hour
- Clean and wipe skewers. Take a portion of mince mixture and stick it to the skewers evenly in round shape like a Seekh Kebab
- Roast on charcoal grill. Remove carefully from the skewers.
- Serve with green chutney

STEAMED GINGER CHICKEN

Steaming may not be the first thing that springs to mind when deciding how to cook chicken, but this is a recipe that should be tried by everyone. The result is an incredibly tender and amazing-flavoured meal. Go on, try it.

Ingredients

4 chicken breast fillets on the bone, or off the bone if it’s easier for you
125 ml (½ cup) light soy sauce
2 garlic cloves, peeled and sliced
2 small red chillies, sliced
1 tbsp fish sauce
80 ml (⅓ cup) water
60 ml (¼ cup) rice wine vinegar
2 tsp sesame oil
4 cm piece ginger, peeled and shredded
steamed rice, to serve

Method

Marinating time 4 hours

Place chicken in a deep bowl. Mix together soy sauce, garlic, chilli, fish sauce, water, rice wine vinegar and sesame oil. Pour over chicken and leave to marinate in refrigerator for 4 hours, turning chicken once.

Place wok over a high heat, add 6 cm of water and bring to the boil. Rest a plate in the bottom of a bamboo steamer and place into the wok. Arrange chicken fillets on the plate and pour the marinade over. Spread ginger over the chicken, cover and steam for 20 minutes, or until chicken is just cooked. Remove and allow to rest for 5 minutes in a warm place.
Cut each piece of chicken into 4 and serve immediately with cooking juices and steamed rice.


Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

SHIKANJI -INDIAN LEMONADE

Ingredients

 - 6 medium size lemons  , squeeze juice 

 - 8 tbsp (adjust) Sugar

 - 8 cups Water

 - 2 tsp Black salt 

 - 1/2 sp Roasted cumin powder

 - pinch Salt 

 - 7-8  Mint leaves

 -Ice cubes 

Method

In a small bowl, add 1/4 cup water and sugar and mix till the sugar dissolves completely.
In a large pitcher or jug, add chilled water Including sugar water, roasted cumin powder, salt, black salt and lemon juice. Mix well to combine. Strain into the prepared lemonade another vessel.
Pour the strained into lemonade jug and refrigerate till the time of serving.
At the time of serving, pour into tall glasses shikanji, garnish with mint leaves and lemon slices. Add ice cubes and serve.