Saturday, November 14, 2009

Malai Kebab


750 grams minced mutton
150 grams mutton fat
1/4 cup onions
1/4 cup ginger
8 green chilies
1/3 cup coriander
75 grams cashewnuts
2 eggs
3 tablespoons vegetable oil
1/2 teaspoon white pepper powder
2 teaspoon garam masala powder
Butter for basting -- as required
Salt according to taste


Mince the mutton fat and peel.

Wash onions and finely chop them. Scrape and chop the ginger finely. De-seed the green chillies and finely chop them. Clean and chop the coriander finely. Pound the cashewnuts coarsely. Whisk the eggs in a bowl. Add the chopped onions, green chillies, coriander, ginger, white pepper powder, cashewnuts, garam masala, salt and whisked eggs to the mutton mince and mix well.

Keep aside for 15 minutes, then divide into 12 portions and shape into balls. Using wet hands, spread the balls by pressing the mince along the length of the skewers, two inches apart, making four-inch-long kebabs.

Roast in a charcoal grill for eight minutes. If you are using an oven, roast it in a pre-heated oven for 8-10 minutes.
Remove and hang the skewer to let the excess moisture drip off. Baste with butter and roast again for two minutes. Serve hot with sliced onions and lemon.

Masala Prawns


1 cup finely chopped onions
1/2 cup freshly grated coconut
8-10 dry red chillies
1 tablespoon coriander seeds
2 teaspoon cumin seeds
8-10 cloves
1 stick cinnamon
2 tablespoon malt vinegar (you can use tamarind pulp, in the same quantity, as a substitute)
1 tablespoon garlic paste
1 tablespoon ginger paste
3 tablespoon oil
Salt as per your taste
Chopped coriander to garnish


Wash, clean and de-vein prawns. Apply a half teaspoon of turmeric powder to them and keep aside.

Soak whole red chillies in warm water for half an hour. Make a paste of cinnamon, cloves, cumin seeds, coriander seeds, whole red chillies and coconut with vinegar.

Heat oil in a pan. Add chopped onions and cook for about five minutes until light brown. Add prawns and saute well until the prawns turn round. Be sure to saute the prawns gently.
Add ginger paste, garlic paste and ground masala. Add 3/4 cup of water and cook on a high flame for four to five minutes or until the prawns are tender. Garnish with chopped coriander.

Tip: Do not overcook prawns as they tend to become tough

Chicken Biryani Recipe

Method 1:
1. Heat oil
2. Put in lavang, elaichi, dalchini and let it get brown.
3. Put in onions, ginger, garlic paste and fry till light brown.
4. Mix Chicken and fry.
5. When its half cooked put in tomatoes and pudina.
6. Mix masala (salt, haldi, dhania and mirchi powder).
7. Boil rice in another container.
8. Put curd, ghee in the chicken.
9. When rice is half cooked spread it over on the chicken and close the lid to cook...
Do you have another recipe.. do send us please