Reshmi Kebab

Making time: 45 minutes

Makes for: 4

Shelf life: Best fresh

Ingredients

2 lbs. Boneless diced chicken leg        

1 oz . Ginger                             

1 oz. Garlic                                                  

1 oz .Thai green chili                                                 

1 tsp .Turmeric Powder                           

½ cup.Chopped Cilantro                        

¼ cup.Mint Leaves                                                     

1 tbsp.Garam masala powder                                   

1 oz. amul cheese                                       

to taste Salt                                                                   

Method:

1.      Mix all the ingredients for the Reshmi Kebab, and pass through a meat grinder.

2.      Mix well and refrigerate for 60 minutes.

3.      Divide the mince into 2 oz portions. Spread the mince evenly around the skewer to form a 6 inch long kebab.

4.      Cook on a grill or barbeque, rotating so that it cooks evenly on all sides.

5.      Serve with lemon, mint & yoghurt chutney and a seasonal salad.

Gobi Manchurian

Gobi Manchurian

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

INGREDIENTS

1 medium Cauliflower

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. corn flour

1/4 tsp. red chili powder

2 red chilies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

1 tbsp. tomato ketchup

1 tsp. soya sauce

1 tsp. crushed black pepper powder

METHOD:

1.      Cut cauliflower into florets and wash.

2.      Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.

3.      Make thin batter out of flour and 2 tbsp. corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.

4.      Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

5.      In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. Add the salt, tomato ketchup, crushed black pepper and soya sauce.

6.      Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.

7.      Add 1 tbsp. corn flour to 1/4-cup water and dissolve well.

8.      Gradually add to the gravy and stir continuously till it resumes boiling. Boil for two more minutes and add spring onions and florets.

9.      Serve hot.

samosa

Samosa

Making time: 45 minutes

Makes: 20 pieces (approx.)
Shelf life: Best fresh

Ingredients

For cover:

1-cup plain flour (maida)

2 tbsp. warm ghee

Water to knead tight dough

For filling:

2 potatoes large boiled, peeled, mashed

2 green chilies chopped

1/2 tsp. ginger chopped

1 tbsp. coriander finely chopped

1 tsp hing

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chili powder salt to taste

1 tbsp. chaat masala

oil to deep fry

Method

For dough:

1.      Make well in the flour.

2.      Add ghee, salt and little water. Mix well till crumbly.

3.      Add more water little by little, kneading into pliable dough. Cover dough with moist cloth and keep aside for 15-20 minutes.

4.      Beat dough on work surface and knead again. Re -cover.

For filling:

1.      Heat 3 tbsp. oil; add ginger, green chili, hing and coriander seeds. Stir-fry for a minute, add onion, sauté till light brown.

2.      Add coriander, lemon, turmeric, salt, red chili, garam masala. Stir-fry for 2 minutes then add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed:

1.      Make a thin 5" diam. round with some dough.

2.      Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone.

3.      Place a tbsp. of filling in the cone and seal third side as above.

4.      Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

5.      Drain on rack or kitchen paper.

6.      Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.