Stuffed Milagai Bajji (Stuffed green chillies/Italian Peppers)

Ingredients

Bajji Milagai / Italian Peppers - 6 or 7
· Potatoes - 2
· Green chilly - 1
· Coriander leaves - handful
· Red chilly pwd - ½ to 1 tsp
· Coriander pwd - ¾ tsp
· Hing - a pinch
· Chat masala pwd - ½ tsp
· Saunf pwd - ¼ tsp
· Salt to taste

ingredients for Batter

· Besan flour - 1 cup
· Rice flour - ¼ cup
· Turmeric pwd - a pinch
· Red chilly pwd - ½ tsp
· Baking soda - a pinch
· Salt to taste
· Oil to fry

Method

Pressure cook the potatoes, till soft.
Peel the skin & mash the potatoes finely in a bowl.Add sliced green chillies and fresh coriander leaves

Now add red chilly pwd, coriander pwd, hing, salt , chaat masala pwd & saunf pwd,5. Mix it well & keep aside.

Spicy stuffing is ready..!

Method for batter

   In a bowl, add besan flour, rice flour, turmeric pwd, red chilly pwd. baking soda & salt.
 Sprinkle water and make a thick bajji batter. ( The batter consistency should be thicklike idly batter ).
 In a fry pan, add oil and heat it.
 Now, make a slit lengthwise in all the Peppers / Milagai.
 Stuff the above besan mixture inside and close it.
 Dip the stuffed peppers into the batter.
Deep fry it in hot oil.
Keep the flame in low medium and cook the bajji , until it attains nice brown color on both sides.
Drain and keep aside in a kitchen tissue.
Serve hot with green chutney & tomato ketchup.

Stuffed Milagai Bajji   (Stuffed green chillies/Italian Peppers)

basic Cookies dough

Ingredients

• 250g butter, softened
• 140g caster sugar
• 1 egg
• 2 tsp vanilla extract
• 300g plain flour

Method

Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

now use your own imagination for shape and flavour.

basic Cookies dough

Shaami kababs

Ingredients

500 gm hind leg of lamb-boneless, cut into cubes

10 cups water

1/2 cup Chana daal

6 black cardamoms

12 green cardamoms

4 cinnamon sticks

10 button red chillies

Salt to taste

1 1/2 tsp turmeric powder


4 pieces ginger-cut into 1" x 1" size

1 Tbsp garlic paste

5 green chillies-chopped

1 tsp black cumin seeds

1 Tbsp green coriander-chopped
eggs 2 beaten
oil for frying

Mehtod

In a pan, add the meat, water, daal, black and green cardamoms, cinnamon sticks, red chilli , salt, turmeric powder, ginger and garlic paste.

Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender.

Remove the pan from the heat and keep aside to cool. Discard the whole spices.

Pass the meat twice through a mincing machine or chopper adding the green chillies, black cumin seeds,eggs and green coriander.

Divide the mixture equally into lemon-sized portions and shape each of them into patty.

Heat the refined oil in a pan; deep-fry the patties until they turn a golden brown

Remove and drain the excess oil on kitchen towels & Serve.

Shaami kababs

Chicken shawarma

Ingredients

1 1/2 lbs boneless, skinless chicken
thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon

Sauce

1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Pita Filling

8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
Thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped

Preparation 

1. To prepare chicken, combine first 6 ingredients
in a medium bowl. Add chicken to bowl; if you
want it to be spicy you can add chilli powder.
Marinate them for 2 hours.
2. To make sauce, put tahini, garlic, lemon juice
(little), yoghurt, salt to taste in a bowl. Combine
well.
3. After 2 hours take out the chicken and add it
into the frying pan. Add a little oil and keep
moving chicken in the pan to different parts
until they are little brown.
4. Combine the onions, tomatoes, cucumbers and
sprinkle with sumac in large bowl.
5. Take out pita bread(or sandwiches).Place pitas
on grill; grill 1 minute on each side, Fill each
serving with chicken, veggies and pour sauce
6. Roll the pita and you have shawarma! You can
serve it with fries or salad.

Chicken shawarma

Tandoori Mince Biryani

Ingredients

Chicken mince half kg

Tandoori masala 4 tbsp

salt to taste

Crushed black pepper  1/2 tsp

lemon juice 2 tbsp

roasted & crushed cumin seeds 1 tsp

yogurt 1 cup

red chilli powder 2 tsp

fried onions 1/2 cup

garam masala powder 1 tsp

Method for Mince

Marinate mince with all the ingredients for atleast 15mins.

Ingredients for Rice

oil half cup

Rice baspati 3cups

boil rice with 1 tsp cumin seeds.

Tomatoes 2 large sliced

green chilli 5 to 6 chopped

corriander leaves chopped 1 cup

burning charcoal 1 very small piece 

ghee 1 tbsp

orange food colour 1/4 tsp

french fries optional

Assembling

Heat oil and add marinated chicken and cook for 15mins,then fry on high flame till water dries,

then spread tomatoes,green chilli,corriander leaves and rice,sprinkle food colour, lastly put charcoal on top of rice and drizzle ghee   and cover,cook on high flame for 5 mins then 20 mins on slow flame,

(discard cahrcoal)
Sprinkle fries before serving,Serve hot with cucumber raita.

Tandoori Mince Biryani

Blueberry Sauce

Ingredients

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

Method

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Blueberry Sauce

Blueberry Trifle

Ingredients

8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1 cup (240 ml) Blueberry Sauce
1/2 pound (227 grams) fresh blueberries (approximately 2 cups)
1 cup (240 ml) heavy whipping cream
2-3 tablespoon (25 - 35 grams) granulated white sugar
2/3 cup (160 ml) CreamCheese
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)

Fruit syrup 2tbsp

Method

Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.

Cream cheese: Place the heavy whipping cream,cream cheese, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.

To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon fruit syrup. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh blueberries. Place a large dollop of the whipped cream mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with come crushed Gingersnap Cookies.

Blueberry Trifle