MASALA GRILLED CHICKEN- YUMMILICIOUS!!!

 GRILLED MEAT HAS A VERY UNIQUE FLAVOUR AND TASTE .TRADITIONALLY GRILLING IS DONE OUTDOORS OVER CHARCOAL,WITH VERY LESS USAGE OF OIL,BUT NOW THEY ARE  MANY INDOOR BARBECUE EQUIPMENTS AVAILABLE,ONE CAN USE AN “OTG”(OVEN,TOAST,GRILLER) OR SIMPLY GRILL OVER A GAS STOVE . 

GRILLING MEAT IS A VERY HEALTHY OPTION,AS VERY LESS OIL IS USED IN COOKING AND CHARCOAL IMPARTS A DISTINCT FLAVOUR AND AROMA TO THE DISH.

I SHALLOW FRIED THE MEAT IN LESS OIL IN THIS RECIPE .GIVE IT A TRY!!

RECIPE CARD:

PREPARATION TIME:10MINS

COOKING TIME: 30-35 MINS

SERVES:2-3 

INGREDIENTS:

• WHOLE CHICKEN LEGS- 1 KG 
• YOGURT/DAHI- 200 GMS
• RED CHILLI POWDER/LAL MIRCH - 2TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN-2TBSP
• CORRIANDER POWDER/DHANYA-2 TSP
• BLACK PEPPER POWDER/KALI MIRCH- 1 TSP
• CUMIN POWDER/ZEERA-2TSP
• SALT TO TASTE 
• RED FOOD COLOR -1/4 TSP( OPTIONAL)
• OIL FOR SHALLOW FRYING

COOKING METHOD:

1. CLEAN AND WASH THE  CHICKEN LEGS AND MAKE CUTS WITH KNIFE THIS MAKES THE SPICES TO GO DEEP  AND MAKE THE CHICKEN VERY SUCCULENT.
2. MIX WELL IN THE YOGURT ALL THE SPICES. 
3. APPLY THIS PASTE ON THE CHICKEN LEGS AND MARINATE  OVERNIGHT OR MAXIMUM 2 HRS.
4. HEAT OIL IN A PAN AND PUT THE CHICKEN LEGS AND COOK ON BOTH SIDES TILL CHICKEN WELL COOKED AND NICE BROWN .
5. READY TO SERVE.
   
   
   

MURGH METHI MALAI -CURRIED CHICKEN WITH FENUGREEK!!!

 A BASIC CHICKEN CURRY CAN BE MADE AS AN EXOTIC GOURMET DISH OR A VERY SIMPLE SOUL FOOD.CHICKEN ADAPTS VERY WELL WITH ALL THE FLAVOURS  AND SPICES.

CHICKEN CURRY WITH PLAIN RICE DEFINITELY BRINGS BACK MY CHILDHOOD MEMORIES.THIS IS A VERY SIMPLE RECIPE WITH BASIC INGREDIENTS AND THE  ADDITION OF FENUGREEK ENHANCES THE FLAVOUR OF THE DISH , SERVE IT WITH RICE,ROTI,BREAD OR YOUR CHOICE ACCOMPANIMENT AND ENJOY!!!

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:25-30MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• CHICKEN -1 KG
• CURD/DAHI-200 GMS
• FENUGREEK LEAVES/METHI-1 CUP ( CHOPPED)
• MILK CREAM/MALAI-2 TBSP
• ONIONS/PIYAZ-2 BIG (SLICED)
• GINGER AND GARLIC PASTE /ADRAK LAHSAN -1TBSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• RED CHILLI POWDER/LAL MIRCH-2TSP
• TURMERIC POWDER/HALDI-1TSP
• CORRIANDER POWDER/DHANYA-1TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• SALT TO TASTE 
• OIL -3 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN EXCESS WATER.
2. MIX IN THE CURD,RED CHILLI POWDER,CORRIANDER POWDER,GARAM MASALA AND SALT .KEEP ASIDE.
3. IN A DEEP PAN HEAT OIL ADD CUMIN SEEDS AND SAUTÉ.
4. ADD ONIONS AND COOK TILL BROWN,ADD GINGER AND GARLIC PASTE AND SAUTÉ .
5.  ADD THE CHICKEN AND COOK FOR 5MINS ON MEDIUM FLAME.
6. ADD THE CURD MIXTURE AND STIR AND COOK COVERED FOR ANOTHER 10 MINS,ADD 1/2CUP OF WATER .
7. ADD CHOPPED FENUGREEK LEAVES AND COOK FOR ANOTHER 5 MINS.
8. THIS DISH IS SEMI DRY YOU CAN ADD LITTLE WATER  IF YOU WANT 
9. FINISH IT WITH CREAM .MIX AND READY TO SERVE .

MURGH PAALAK -CHICKEN IN SPINACH GRAVY !!!

 

Spinach/Paalak- This low calorie superfood with nutrients  is a must include in your diet,It provides proteins,minerals,iron and vitamins.This green leafy vegetable originated in Persia and considered  very healthy.Since the days of the Popeye Spinach has been famous belonging to a family of Chard,Beets and quinoa.

CHICKEN-THIS WHITE MEAT IS A VERY FAMOUS POULTRY AROUND THE WORLD,LIGHT ON THE POCKET WELL ADAPTED TO VARIOUS LOCAL TASTES.ITS HIGH IN PROTEINS AND ITS LEAN MEAT IS GOOD FOR LOWERING CHOLESTEROLS AND PROMOTING MUSCLE GROWTH.

THIS YUMMY GREEN GRAVY GOES WELL WITH RICE OR CHAPATIS.A MUST TRY!!!

RECIPE CARD:

PREPARATION TIME :10-15 MINS

COOKING TIME:20-25 MINS

SERVES- 5-6 PERSONS

INGREDIENTS:

• CHICKEN:500 GMS 
• SPINACH/PAALAK-250  GMS OR THREE MEDIUM BUNCHES.
• ONIONS-1 no (SLICED)
• GINGER AND GARLIC PASTE/ADRAK LASSAN-1 TBSP
• RED CHILLI POWDER/LAL MIRCH-2 TSP
• CUMIN POWDER/ZEERA-1 TSP
• TURMERIC POWDER/HALDI-1 TSP
• BAY LEAVES/ TEJ PATTA- 2no 
• CORRIANDER LEAVES/DHANYA-2TBSP (CHOPPED)
• SALT TO TASTE 
• OIL - 3 TBSP

METHOD:

1. CLEAN AND WASH THE CHICKEN THOROUGHLY.KEEP ASIDE.
2. WASH THE SPINACH THOROUGHLY AND CHOP THEM.
3. GRIND SPINACH WITH VERY LITTLE WATER .
   
   
   
4. IN A DEEP PAN PUT OIL WARM IT UP AND ADD BAY LEAVES AND ONIONS.COOK TILL PINK AND PALE .
5. ADD ALL THE SPICES AND GINGER AND GARLIC PASTE.
6. COOK THE SPICES FOR FEW MINUTES .
7. ADD CHICKEN AND COOK ON MEDIUM HEAT FOR 7-8 MINS.
8. ADD SPINACH PASTE ,MIX WELL COVER AND COOK FOR 10 MINS, TILL THE GRAVY IS THICK AND ALL INGREDIENTS WELL COOKED.
   
   
   
9. ADD CHOPPED CORRIANDER ,MIX.
10. READY TO SERVE.

BUTTER CHICKEN/MURGH MAKHANI- SUCCULENT CHICKEN IN BUTTERY HEAVENLY GRAVY !!!

 

CHICKEN-THIS WHITE MEAT IS A VERY FAMOUS POULTRY AROUND THE WORLD,LIGHT ON THE POCKET WELL ADAPTED TO VARIOUS LOCAL TASTES.ITS HIGH IN PROTEINS AND ITS LEAN MEAT IS GOOD FOR LOWERING CHOLESTEROLS AND PROMOTING MUSCLE GROWTH.

BUTTER CHICKEN .THIS IS A VERY FAMOUS NORTH INDIAN DISH ORIGINATED IN DELHI  IN A RESTAURANT CALLED MOTI MAHAL OWNED BY KUNDAN LAL GUJRAL , BUT NOW A VERY TRADEMARK DISH IN MANY PARTS OF THE WORLD AND AN INTERNATIONAL DELICACY!

ITS A BUTTERY MILDLY SPICED GRAVY AND THE ADDITION OF CREAM GIVES IT A VERY SMOOTH TEXTURE .

SERVED WITH NAAN,BUTTER NAAN OR RICE . 

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME 20-25 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• CHICKEN -500 GMS( I TOOK BONELESS  BUT ITS ALSO PREPARED WITH BONED CHICKEN )
• TOMATOES/ TAMATAR-5 BIG ( SLICED)
• ONIONS/PIYAZ-1 BIG( SLICED)
• CASHEWNUT/KAJU-15-20 no
• CORRIANDER LEAVES/DHANYA-2-3 TBSP
• GREEN CHILLIES/HARI MIRCH -2-3 no
• GINGER A ND GARLIC PASTE/ADRAK LASSAN -1TBSP
• RED CHILLI POWDER/LAL MIRCH - 3 TSP
• TOMATO KETCHUP -1TBSP
• CREAM-2TBSP
• WHOLE SPICED POWDER/GARAM MASALA- 1TSP
• SALT TO TASTE 
• BUTTER-2TBSP
• OIL-1 TBSP 
• OIL FOR FRYING CHICKEN 

METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN THE WATER.
2. IN THE CHICKEN MIX 2TSP CHILLI POWDER,GINGER AND GARLIC PASTE  AND SALT AND MARINATE ATLEAST FOR A HOUR.
3. IN A DEEP PAN PUT THE SLICED ONIONS,TOMATOES,GREEN CHILLIES AND CASHEWNUTS.COVER AND COOK TILL SOFT.COOL AND GRIND IT TO A SMOOTH PASTE .
4. SIEVE THE GROUND MIXTURE ,THIS STEP IS ESSENTIAL TO GIVE THE GRAVY A SMOOTH TEXTURE,YOU CAN RESERVE THE COARSED REMAINING FOR OTHER GRAVIES.
5. FRY THE CHICKEN PIECES TILL COOKED AND EVENLY BROWNED. KEEP ASIDE.
6. IN A DEEP PAN PUT OIL AND BUTTER AND PUT THE GROUND PASTE,TOMATO KETCHUP ,CHILLI POWDER,GARAM MASALA AND SALT 
7. AND COOK TILL OIL LEAVES AND THE SPICES ARE WELL COOKED .
8. PUT THE FRIED CHICKEN AND CREAM .MIX WELL .
9. COVER AND COOK FOR 1-2 MINS.
10. READY TO SERVE.
    
    
    

CHICKEN SATAY WITH PEANUT SAUCE!!!

 SATAY- is a meat dish which is marinated in spices,skewered and then grilled.The meat used can be chicken,beef,lamb or any of one's liking,The meat is usually cut in thin strips but one can use even pieces of meat,Its a very popular Thai and Indonesian dish,which is served with a spicy,tangy peanut sauce.

RECIPE CARD:
Cooking time:30mins
Preparation time:15mins
Serves:4-5 persons

Ingredients:
For Chicken satay:

• Chicken boneless-500gms(I used breast part and cut it in to long strips)
• Soya sauce-2tsp
• Fish sauce-2tsp
• Black pepper powder-1tsp
• Ginger and Garlic paste-1tsp
• Salt to taste( Fish sauce n soy sauce have high sodium content so do check first and then put salt)
• Olive oil-1tsp(for marinade)
• Oil-2tbsp

For Peanut sauce:

• Peanuts-1cup(coarse powder)
• Onion-1no (small-chopped)
• Garlic-2cloves(minced)
• Tamarind pulp-1/4cup
• Red chilli powder-3/4 tsp
• Brown sugar-1tbsp
• Soy sauce-2tsp
• Salt to taste
• Peanut oil-2tbsp

Cooking method:
For Satay chicken:

• Clean the chicken and cut the meat in to long strips
• Marinate with all the spices and keep it aside for atleast 15mins.
• Skewer them on wooden skewers.
  
  
  
  
• In a pan heat oil.the pan should be very hot ,put the skewered meat and cook them till nice golden brown on all sides and cooked.You have to keep turning them else they might burn.
  
  
  
• Serve hot  with peanut sauce.

For the sauce:

• Heat oil in a pan and onions and garlic and saute them for a minute.
• Add Peanuts with all the other ingredients and cook for about 3minutes,stirring on a medium flame.
• Add 1 cup water and let it simmer for about 5-6minutes till its a thick sauce.
• Serve with Chicken satay.
  
  
  

POTATO AND CHICKEN CROQUETTES!!!

 

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.

RECIPE CARD:
Cooking time:30mins
Preparation time:30mins
Serves-6 -8 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 1 kg
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1tsp
• Green chillies/hari mirch-chopped- 3-4 no
• Whole spice powder/garam masala-1/2 tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,garam masala,hari mirch,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
  
  
  
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small round of the potato mixture,flatten and fill with chicken mince and  cover them nicely and flatten them.
  
  
  
• In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.

TANDOORI CHICKEN- CHICKEN IN FLAVOURFUL MARINADE AND GRILLED TO PERFECTION!!!

 

This grilled Indian dish has Mughlai origins.It has become a major part of Indian fast-food and also forms a part of formal cuisine.A starter,side-dish or a whole-meal give it any name you want.

The word 'Tandoori' comes from the fact that it is baked in a 'Tandoor'- a clay chamber heated it up with live charcoal and used for baking at very high temperatures.The charcoal smoke gives the dish a distinctive flavour.Tandoor is used for cooking and baking Naans,tikkas,tandoori chicken and various breads.
Tandoori chicken-whole chicken marinated in thick yogurt and various spices and then grilled in a Tandoor.Heavenly!!!
Usually one doesnt have a Tandoor at home,one can bake it an oven,this recipe is for all who dont have a Tandoor and an oven,no worries you can still have your Tandoori-Chicken,I have used a pan but the taste is all the same.Try it out and you will never regret it.

RECIPE CARD:
Cooking Time: 20-30mins
Preparation time: 15mins
Serves: 2-3persons.

Ingredients:

• Whole Chicken/Chicken large pieces- 1kg
• Yogurt- 5tbsp
• Onions(Thick slices)- 1no(large)  -(optional)
• Red chilli powder- 1tsp
• Lime juice- 3tbsp
• Ginger and Garlic paste-2tsp
• Black pepper powder- 1tsp
• Garam masala powder- 1/2tsp
• Turmeric powder/haldi-1/2tsp
• Corriander powder/dhanya- 1tsp
• Cumin powder/Zeera powder- 1tsp
• Dried Fenugreek leaves/Kasuri methi(crushed)- 1tsp
• Chat masala powder- 1tsp
• Gram flour/Besan-3 tsp
• Salt to taste
• Kewra essence/Rose water-1/4tsp
• Strawberry Red food color-1/4tsp
• Oil- 2 tbsp

Method:

• Clean and wash the chicken/chicken pieces.
• Make deep diagonal cuts.
• Rub in the lime juice and salt in these cuts.keep aside.
• Take a muslin cloth and put yogurt  tie the cloth and hang it around 1/2 to 1 hr, with this all the excess water comes out and you get nice and thick yogurt.
• To the thick yogurt add all the ingredients except the onions and mix well,this is the marinade.Add 1 tbsp oil to the marinade.
• Apply the marinade on the chicken nicely and keep the chicken in the fridge for atleast 2-3hrs.

Note:Give atleast 2-3hrs for the meat to marinate.Keeping  the marinade overnight gives a very good taste and meat comes out nice succulent.

• Heat a pan,lightly laze with oil ,the pan should be so hot that the moment we put the chicken it should immediately seal the juices without letting water ooze out of the chicken.

Note:Whenever one is using a pan to make tikkas or any marianted meat the pan should be very hot,so when we put the meat on the pan the juices are sealed else the entire dish is spoiled.

• Mix the onion slices with the chicken pieces.Put the chicken or chicken pieces on the pan,the pan should be hot and on medium flame.keep turning the chicken pieces once in a while to avoid burning.It takes about 20-25mins for the chicken to get cooked and get a even reddish-brown color.
  
  
  
• Serve hot with Naan and mint dip.
  
  
  

DUM KA MURGH-SLOW COOKED CHICKEN IN ALMONDS,PISTACHIOS AND CASHEWS!!!

 

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  ,the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.

This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this style of cooking and all a major part of the festivities of the city of Hyderabad,India.

RECIPE CARD:
Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• Stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well,Cook on high flame for 5 mins .
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.
  
  
  

CHICKEN PULAO - FLAVOURFUL CHICKEN PILAF !!!

 

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices,when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.

RECIPE CARD:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5-6 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Raw Rice- 750gms
• Yogurt- 200gms
• Onions- 2 no(thinly sliced)
• Corriander powder/dhanya -2tbsp
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped or ground paste)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between  to avoid sticking at the bottom.
• Now for every  1 cup of rice add 1 cup of water and let it boil.
• Drain the water from the rice.
• Now add  rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2- 1 cup of water.

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot.

CHICKEN TIKKA- PAN GRILLED CHICKEN!!!

 

Chicken tikka - Chicken is the most grill freindly foods,marinate them in spices put them on skewers then on to the grill or straight on the grill and you are ready with a superlicious yummy food..A very famous fast food with very  less usage of fat,you can practically avoid using fat,the food will cook in its own fats.Grilling food is a very summer time activitywhere fun and food comes together.

RECIPE CARD:

Cooking time:10mins
Preparation time:10- 15 mins
Serves-4-5 persons

Ingredients:

• Boneless chicken-1kg( I used breast meat)
• Yogurt/dahi-1/2 cup
• Ginger paste/adrak paste-1tsp
• Garlic paste/Lehsan paste-2tsp
• Red chilli powder-1 tsp
• White pepper powder- 1tsp
• Cardamom powder- 1tsp
• Dried fenugreek leaves/kasuri methi powder- 1tsp
• Lime juice/Nimbu ka ras-2tsp
• Soya sauce-1tsp
• Salt to taste
• Oil-2tsp

Cooking instructions:

• Wash the chicken pieces thoroughly and squeeze out all the excess water.

Note:the less moisture in the meat will result in juicier and tender chicken.

• Mix all the ingredients in a bowl and rub it all over the chicken pieces,Keep it in the refrigerator for atleast 1 hr or  maximum up to  4hrs.



• Skewer the chicken pieces and grill them on a pan/tandoor/charcoal barbeque 5 mins on each side,drizzle oil if u want while grilling.I grilled them on pan.
• Serve hot.
  
  
  
  

NARGISI KOFTA- MINCED MEAT PATTICE STUFFED WITH EGGS!!!

 

Nargisi kabab-made with minced meat of lamb,beef or chicken with various spices and herbs and lentils and then stuffed with whole eggs.It is basically prepared with SHAAMI KABAB mixture  and then covered on whole eggs and fried.

It is served as an appetizer or as a side dish to your main course meal.
Heres the recipe:

Cooking time:40-50mins
Preparation time:15mins
Yields: 6

Ingredients:

• SHAAMI KABAB MIXTURE  (Click on the link for the recipe).
• Eggs-8
• Oil for shallow frying

Cooking method:

• Make the kabab mixture(this recipe is made with shami-kabab mixture).
• Hard-boil six eggs.
• Cool and remove the egg shell.
• Now cover each  whole egg with the kabab mixture neatly.keep aside.
  

• Heat oil in a pan.
• Beat the remaining two eggs well.
• Dip the kababs in egg and then shallow fry on medium heat till golden brown evenly.
• Cut the kababs in half.
• Serve hot.
  
  
  

CHICKEN SHAAMI KABAB-MINCED MEAT PATTICE!!!

 SHAAMI KABAB-are patties made of minced meat of lamb,beef or chicken with various spices,herbs and split chick peas.Its origin points to many like the Lucknowi-Awadhi cuisine,Persia,Pakistan,Mughlai,etc but it literally means 'Syrian kabab' in Arabic.

Its texture is soft and they just melt in your mouth,can be consumed as a snack with mint dip or as a side dish to your meal.It forms a important part of Muslim festivities.
This Shami kabab mixture can be used to make various other kababs like Nargisi-kabab,Shikampuri-kabab,Kofta curry,etc
Heres the recipe with chicken:

Cooking time:40-50mins
Preparation time:15mins
Yields-15-20 kababs

Ingredients:

• Minced chicken-500gms
• Split chickpeas/Chana dal-100gms
• Split black gram/Urad dal-50gms
• Red chilli powder-2tsp
• Ginger and garlic paste- 2tsp
• Turmeric/Haldi-1/2tsp
• Garam masala powder-1tsp
• Green chillies (chopped)-5no
• Corriander leaves/Kotmir/Dhanya(chopped)-1/4cup
• Mint leaves/Pudina(choppped)-1/4cup
• Onions(chopped)-2 no(medium sized)
• Salt to taste
• Cooking oil-1tbsp
• Eggs- 2no
• Oil for shallow frying.

Cooking method:

• Wash the lentils(chana dal and urad dal) and soak atleast for half an hour.
• Wash the chicken mince and squeeze out all the excess water.It should be very dry esle after cooking it will be difficult to bind them.
• In a pressure cooker(I used pressure cooker) or a deep pan put the minced meat,soaked lentils(drain the water from them),Ginger and garlic paste,turmeric powder,oil(1tbsp) and salt.Put 1/4cup water.
• If using deep pan Cover and cook till the lentils are soft and meat is cooked,it will take around 20-25mins(add little water if required to avoid burning).If pressure cooker is used cook on high flame for 3 whistles and then simmer it for about 20mins.
• Once the mixture is cooked.Cool it and  dry grind to a smooth paste,adding no extra water else the mixture will become watery.
• Now add the rest of the ingredients and mix well.
• Shape in to desired shapes and sizes.
  
  
  
• Beat the eggs.
• Heat a pan put oil for shallow frying.
• Dip the patties in eggs and then fry on both sides till Golden-brown on both sides.
• Serve hot.

CHICKEN BROCOLLI WITH THE GOODNESS OF ROASTED SESAME OIL!!!

A chinese  recipe with the use of  roasted sesame oil,easy to prepare and flavourful.

Brocolli adds to its taste and garlic always makes any dish healthy and flavourful.Heres the recipe:

Cooking time: 20mins
Preparation time: 10mins
Serves: 4

Ingredients:

• Chicken pieces-500gms
• Black pepper powder- 1tsp
• Green chilli sauce- 1tsp
• Garlic(chopped)- 2tsp
• Soy sauce- 2tsp
• Brocolli florets-150gms
• Worcestershire sauce-1tsp
• Tomato ketchup-1tsp
• Salt to taste
• Cooking oil-2tbsp (preferred roasted sesame oil)

Cooking method:

• Clean the chicken trimming all the excess fat and wash.
• In a deep pan put oil warm it,add garlic and saute it for a minute and now add the chicken pieces and cook for about 10mins stirring.
• Add black pepper powder,green chilli sauce.Mix well.
• Add the brocolli,soysauce,worcestershire sauce,tomato ketchup and salt to taste.
• Cook covered for 5 min,dont overcook the brocolli and remember sauces have a good amount of salt so check before adding salt.

WHITE CHICKEN KORMA -SUCCULENT PIECES OF CHICKEN IN A SUBTLE WHITE SAUCE

 

WHITE GRAVY- A different version of "KORMA",In this we avoid using green or red chillies and  use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.

Heres the recipe:
Cooking time: 35mins.
Preparation time:15mins
Serves:-5 persons.

Ingredients:

• Chicken-500gms(medium sized pieces)
• Cashewnuts/Kaju- 15no
• Almonds/badam- 15no
• Curd-200gms.
• White pepper powder/Safed kali mirch- 2 tsp
• Spiced powder/Garam masala -1 tsp
• Ginger paste/Adrak-1tsp
• Garlic paste/Lehsun-1tsp
• Rose water-1tsp
• Thin cream-3tbsp
• Salt to taste
• Oil/Ghee-2tbsp.

Cooking method:

• Wash the chicken pieces thoroughly and squeeze out all the excess water.
• Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds and grind both in the soaked water to a very smooth paste.
• Beat curd till smooth and lump free.
• In a deep pan heat oil and add ginger and garlic paste saute for a minute and add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add curd and the ground  paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
• The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
• Ready to serve.
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POTATO AND CHICKEN MINCED PATTICE/CROQUETTES!!!

 

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.

RECIPE CARD:
Cooking time:30mins
Preparation time:30mins
Serves-6-8 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 1kg
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1tsp
• Whole spice powder/Garam masala-1/2 tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,garam masala,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
  
  
  
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small portion of the potato mixture,flatten and fill with chicken mince mixture and  cover them nicely and flatten them.
  
  
  
• In a pan warm the oil,dip each patty in  beaten eggs mix and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.