Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

Dry Chicken Chilli

Ingredients for marination

250 grams boneless chicken
½ tbsp. chilli sauce
½ tbsp. soya sauce
¼ tsp pepper powder
¾ tsp. vinegar
2 tbsps. Corn flour
¼ tsp. red chili powder
Salt little
1 egg white for ½ kg chicken (optional)

Seasoning

¾ tbsp. soya sauce
1 tsp chilli sauce
½ tsp. red chilli powder
½ tsp. sugar

Veggies

1 small onion thinly sliced
¾ tbsp. garlic
¼ cup  capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

Method

Marinate chicken with chilli sauce, soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. 2 hours is best. Meanwhile you could chop your onions,capsicum and make the sauce ready for seasoning.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add ¾ tbsp. soya sauce, 1 tsp. chili sauce, ½ tsp. red chili powder and ½ tsp sugar (optional) to a bowl and mix well.
Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven for a healthier version.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce that was prepared at step 3. Let the sauces bubble up well.
Add the fried chicken, saute on high flame for 2 to 3 minutes.
Serve chilli chicken hot as appetizer with fried rice or noodles.

Tip: If your chicken is not tender, you can even soak it in buttermilk for 45mins to 2 hours. It tenderizes the meat very well. drain off completely and use.

Dry Chicken Chilli

Dum ka keema

Ingredients

Beef mince 1 kg
Raw papaya 5 tbsp
White cumin roasted and crushed 4 tbsp
Ginger garlic paste 2 tbsp heaped
Salt 2 tsp
Crushed red pepper 4 tsp
All spice 1 ½ tsp
Brown onion crushed ½ cup
Yogurt ½ cup
Lemon juice 3 tbsp
Ghee 2 cups
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ginger Julian 2 tbsp
Fresh lemon 2

Method

Take out mince from mincer thrice; put all the above ingredients Raw papaya 5 tbsp, White, cumin roasted and crushed 4 tbsp, Ginger garlic paste 2 tbsp heaped, Salt 2 tsp, Crushed red, pepper 4 tsp, All spice 1 ½ tsp, Brown onion crushed ½ cup, Yogurt ½ cup, Lemon juice 3 tbsp, mix well, marinate for 4 hours, just before cooking, mix ghee in the mince, give dum of coal, cook on low flame till water dries, serve with ginger Julian, coriander leaves, green chilies, lemon wedges.

Dum ka keema

Chicken Tikka Handi

Ingredients

1/2 kg boneless chicken, 1 inch pieces
2 onions, chopped
1/2 cup oil
1 cup yogurt
1 tbsp. ginger garlic paste
1 tsp. hot spices powder
Salt to taste
1 tsp. crushed red chilies
1 tsp. red chili powder
4 tbsp. lemon juice
2 chopped green chilies
Green coriander leaves, chopped
1 pinch orange color

Method 

Blend together raw onion with ¼ cup water.
Now in a bowl add onion mixture, ginger garlic paste, all spice powder, salt, lemon juice, crushed red pepper, orange color, red chili powder and yogurt. Mix it well,
Marinate chicken in this mixture for 30 minutes.
Heat oil in a handi, add marinated chicken with mixture, cover and cook on low flame till chicken become tender and oil comes on top.
Put burned coal in handi and drop few drops of oil on coal and cover the handi immediately to give the bbq aroma to gravy.
Garnish with coriander and green chilies, serve with naan.

Chicken Tikka Handi

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Ingredients

Mince Beef/Mutton/Chicken 1/2 kg
Ginger garlic paste 1 tbsp
Onion 1 large finely chopped
Coriander leaves finely chopped 4 tbsp
Green chillies 2 finely chopped
Salt to taste
Seekh kebab Masala (Shan or any other brand) 4 tbsp
Egg 1
Oil for frying

Method

Add all ingredients with mince in large bowl,mix well and leave aside for 30 mins
then make kebabs (croquettes shape) and deep fry.
Serve hot with Paratha,salad and imli ki chutney.

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Seekh Kebab Pizza/Basic Pizza Dough/Pizza Sauce

Ingredients for Basic Pizza Dough

Flour 1 kg
Oil 3/4 cup
Instant yeast 3 tbsp
Milk powder 4 tbsp
Caster sugar 2 tbsp
Eggs 2
Salt 1 tsp

Method

In one bowl, knead flour, oil, instant yeast, milk powder, caster sugar, eggs & salt with lukewarm water, make dough, keep it on grease tray,cover it and leave it for 1 hour for double.

For making thin and crispy crust

First make dough, roll 1/8 inch thin crust and spread on pizza pan. Bake for 10 minutes and take out for cool. Now spread pizza sauce, add filling ingredients, bake in oven for 20 minutes on 200 degrees C and serve it.

For making deep pan pizza crust

First make dough, when spread 1/2 inch, roll it, spread on pizza pan and leave for 1 hour. Bake for 40 minutes on 200 degrees C.

Ingredients for Pizza Sauce

Tomatoes 6 blended
Oil 2 tbsp
Salt, 1/2 tsp
Oregano leaves 1 tsp
Ketchup 1/2 cup
Orange red color food 1/8 tsp
White pepper 1/2 tsp
Crushed garlic 1 tsp
Crushed red pepper 1-1/2 tsp
Chilli garlic sauce 4 tbsp

Method

Heat oil in one pan and fry crushed ginger until light brown.
Now add tomato paste, salt, oregano leaves, ketchup, food color, white pepper, crushedred pepper & chilli garlic sauce and cook it until thick.
Then cool it and use it.

Ingredients for Seekh Kebab Pizza

Mince 6 ounces
Ginger garlic paste 1 tsp
Seekh kabab masala 1 tbsp
Capsicum Julian 1/2 cup
Tomatoes seeds 1/2 cup
Cubes of onion 1/2 cup
Oregano leaves 1 tsp
Pizza sauce 3 to 4 tbsp
Mozzarella cheese 3/4 cup
Cheddar cheese 3/4 cup

Method

For marination: Mix chopped mince, ginger garlic paste & seekh kabab and leave for 10 minutes.
Now in one pan, heat oil and fry it until it cooks well. Then give simmer of coal.
For Assembling: Roll pizza dough and spread on 10 to 11 inch grease pizza pan. Make cuts on base if it is thin crust.
Then bake for 10 minutes on 200 degrees C.
Now spread pizza sauce, spread cheddar cheese on top, then put cooked mince, capsicum julian, tomato cubes, onion cubes.
Then sprinkle oregano, mozzarella cheese & cheddar cheese.
Bake for 20 minutes on 200 degrees C or becomes crispy and upper layer becomes light golden.

Seekh Kebab Pizza/Basic Pizza Dough/Pizza Sauce

Khoya Seekh Kababs

Ingredients
Fine Mince ½ kg
Salt 1 tsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Onion chopperized 2 tbsp
Coriander leaves chopperized 2 tbsp
Green chilies chopperized 1 tbsp
Ginger garlic 1 tbsp
Ghee 2 tbsp
Khoya ½ cup
Method
Marinate mince with all above Salt 1 tsp heaped, Chili powder 1 tsp, Allspice 1 tsp
Onion chopperized 2 tbsp, Coriander leaves chopperized 2 tbsp, Green chilies chopperized 1 tbsp, Ginger garlic 1 tbsp, Ghee 2 tbsp , Khoya ½ cup, make into seekh kababs, pan fry in 2 tbsp oil give dum of charcoal, serve with chatni,Paratha & Salad.

Khoya Seekh Kababs

Paneer Tikka

Ingredients

· Paneer / Cottage Cheese - 300 g
· Capsicum - 1
· Onion - 1
· Tomato - 1

Marnade

· Thick yoghurt ( hang in a muslin cloth for 20 mins ) – ½ cup
· Food color - a pinch
· Oil - 1 ½ tbsp
· Corn flour - 1 tbsp
· Amchoor pwd - ½ tsp
· Black salt - ½ tsp
· Red chilly pwd - ½ tsp
· Tandoori masala pwd - 1 tsp
· Ginger garlic paste - 1 tbsp

Method

Add all ingredients of the marinade in a bowl.mix well.
Cube paneer into 2 inch squares.
Add paneer to the marinade.
Combine well to coat the paneer pices with the marinade.
Marinate the paneer pieces for 1 to 2 hours.
 Chop onion, tomato and capsicum to triangular shapes.
Put them in the left over marinade and mix well to coat the vegetables.
Grease the wire or grill rack with oil.
Arrange marinated paneer, capsicum, onion, tomato on the bamboo skewers. ( soak bamboo skewers in water alt least for ½ an hour, before using for grill purpose )
.Pre heat the oven at 200 degree Celsius.
Cook the tikkas for 6 to 8 mins.
Spoon some melted butter on the tikkas and turn over for even grilling.
Cook further for 2 to 3 mins.
Remove from oven.
Sprinkle chat masalaa and lemon juice.
Serve hot with any dips of your choice

Paneer  Tikka 

Hot and Spicy Reshmi kabab Rolls

Ingredients

Chicken mince ½ kg
Almonds blanched and grinded 2 tbsp heaped
Desiccated coconut 3 tsp grinded
All spice 1 tsp heaped
Roasted cumin powder 1 tsp
Crushed red pepper 1 tbsp
White pepper ½ tsp
Roasted coriander crushed 1 ½ tsp
Salt 1 tsp heaped
Green chilies grinded 1 tsp
Ginger garlic paste 1 tbsp
Ghee 2 tbsp heaped
Corn flour 1 tbsp

Method

Marinate the chicken mince with grinded almonds and coconut paste, all spice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander, green chilies grinded, ginger garlic paste, ghee and corn flour, mix very well put on skewers, bar b q or bake for 20 minutes, on 180 degree C, give dum of coal and use in parathas.

Ingredients for chatni

Yogurt 1 cup
Red chili powder ½ tsp
Green chili grinded 1 tsp
Chat masala 1 tsp
Salt ¼ tsp

Method

Whisk yogurt add in chili powder, chat masala, salt, green chili grinded, serve with roll.

Hot and Spicy Reshmi kabab Rolls

Beef Seekh Kabab

Ingredients

Beef mince ½ kg
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spice powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste

Method

• In chopper put together ½ kg mince, 3 – 4 green chilies, 1 piece of ginger, 1 chopped onion and ¼ bunch of coriander leaves. Chopperize well. Also add 125 gm kidneys fat and chopperize for another 2 minutes.
• Add 1 tsp all spice powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste. Chopperize for more 1 – 2 minutes.
• Remove paste in a platter.
• Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.
• Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.
• Serve with naan,salad,raita or imli ki chutney.

Beef Seekh Kabab