LEMON PEPPER CHICKEN

Mumbai Pav Bhaji Recipe

Pencil Seekh Kabab

GREEN RICE WITH JALAPEÑO, GARLIC & LIME

Fixings 

2 mugs in length grain or jasmine rice 

1 jalapeno pepper, seeded 

1 medium group cilantro, washed, dried, base of stems trimmed and the rest coarsely cleaved 

2 garlic cloves, peeled and coarsely slashed 

1/2 teaspoons coarse salt 

Juice from 1/2 a lime (around 1 tablespoon) 

3 tablespoons impartial oil, similar to safflower or vegetable 

1/2 a white onion, cleaved (around 1/2 glass) 

Place the rice in a pot or bowl (like the pot you'll cook it in) and spread with water. Drench for 5 minutes, then deplete in a fine-work sifter, flushing until the water runs clear. Put aside to deplete. 

Place the jalapeno, ½ glass water, cilantro, garlic, and salt in a sustenance processor and procedure until smooth. Include the lime juice, then exchange to a fluid measuring glass, and pour in enough water so that the aggregate sum of fluid is 4 containers. 

In a medium pot with a cover, warmth the oil over medium-high warmth. Include the onion and cook for around 2 minutes, until marginally diminished, then include the rice. Cook, blending, for an additional 3 minutes or somewhere in the vicinity, until the rice grains have turned obscure. 

Include the green fluid and heat to the point of boiling (you can raise the warmth). At that point cover the pot and decrease the warmth to the most reduced conceivable setting. Cook for 15 to 18 minutes, until the rice is delicate. Turn off the warmth yet keep the skillet secured and let it rest for 5 more minutes. Cushion the rice and serve.

SALTED CARAMEL MILK CHOCOLATE CAKE

Fixings 

Milk Chocolate Cake 

4 GREEN and BLACK'S ORGANIC Milk Chocolate Toffee bars hacked, divided* 

1/2 container spread, diminished (1 stick) 

2 containers light chestnut sugar, pressed 

3 extensive eggs at room temperature 

2 containers generally useful flour 

1 teaspoon preparing pop 

1/2 teaspoon salt 

1/4 container cocoa powder 

1 container full fat sharp cream 

1 container heated water 

2 teaspoons vanilla concentrate 

Caramel Icing 

1/2 container (1 stick) spread 

1 container stuffed chestnut sugar 

3-5 tablespoons overwhelming cream 

2 containers powdered sugar, filtered 

1 teaspoon vanilla concentrate 

1/4 piling teaspoon salt 

Chocolate Ganache 

1/2 tablespoon spread 

1/2 tablespoon corn syrup 

4 oz. semi-sweet chocolate, hacked 

1/3 container overwhelming cream

Directions 

Chocolate Cake: Add 2 hacked Toffee Bars to a microwave safe bowl and liquefy in the microwave at MEDIUM (half power), mixing at 30-second interims (around 1/2 minutes all out time). Mix until smooth. Put aside. 

Beat spread and cocoa sugar at medium pace with an electric blender for 4 minutes. Add eggs, each one in turn, beating just until yellow vanishes after every option. Include dissolved chocolate and beat just until mixed. 

Filter together flour, heating pop, salt, and cocoa powder in a different dish. Slowly beat flour blend into chocolate blend at medium-low speed, then again with acrid cream, starting and consummation with flour blend. Beat at low speed just until mixed after every expansion. Step by step include 1 glass high temp water in a moderate, constant flow, beating at low speed just until mixed. Blend in vanilla and one cleaved Toffee Bar. 

Oil two 10-inch round cake container with nonstick cooking shower containing flour or spread and flour the dish. Isolate hitter equally between the skillet and prepare at 350° F for 25-35 minutes or until a wooden pick embedded in focus of cake confesses all (mine took precisely 33 minutes). Cool in skillet on a wire rack 10 minutes; expel from container, and let cool totally on wire rack before icing. 

Caramel Icing: Add spread and cocoa sugar to a little pan and blend over medium warmth until margarine is liquefied. Exchange to a blending dish and include 3 tablespoons overwhelming cream, powdered sugar, vanilla and salt. Beat with a handheld electric blender at medium fast for 4 minutes. Let cool to room temperature, roughly 10-15 minutes. Icing will thicken after standing. On the off chance that icing has turned out to be too thick in the wake of cooling, beat in extra substantial cream, one tablespoon at once to achieve craved consistency.. 

After cakes are cool and icing has cooled for 15 minutes, spread around 1/2 container caramel what tops off an already good thing one cake round and sprinkle with 1/4 of a hacked Toffee Bar. Top caramel icing/cleaved piece of candy with the other cake and keep on frosting. I jump at the chance to cover the cake in a slender layer of icing then let it set, then complete with outstanding icing for a more dark look. 

Chocolate Ganache: Add overwhelming cream and margarine to a huge microwave safe bowl and warmth for two minutes, mix to consolidate. Heat at 30 second interims if margarine is not totally softened now. Include hacked chocolate and mix until chocolate is dissolved. Let cool for 15 minutes. Spread the ganache just to the edges of the highest point of the cake. Push the chocolate over the edge of the cake in a couple spots to make a few "trickles" if wanted. Trim cake with staying slashed Milk Chocolate (3/4 of a bar). 

NOTES 

*Chop and keep Toffee Bars separate to gauge. You will soften 2, mix in one to the cake player, utilize 1/4 in the middle of cake layers and the rest to decorate the cake. Itemized headings in formula. 

PALAK AUR CHANA DAL KEBAB

INGREDIENTS

• Chane ki Dal - 1 cup
• Turmeric powder - ½ tsp
• Palak - 2 cups
• Bread slices - 2 ( Remove the corners )
• Green chilli - 2 tsp ( Chopped )
• Fresh coriander - 2 tbsp ( Chopped )
• Ginger - 2 tsp ( Grated )
• Roasted cumin powder - ½ tsp
• Rice flour - 2 tbsp
• Freshly ground black pepper - ½ tsp
• Chaat masala - 1 tsp
• Salt to taste
• Egg white - 3 eggs
• Oil for frying

INSTRUCTIONS

1. Wash chane ki dal and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
2. Pressure cook until dal is done.
3. Do not over cook.
4. Strain the water and transfer the dal in a bowl.
5. Heat water in a big pot.
6. When the water comes to a boil, add the spinach.
7. Cook for a minute and then drain the water.
8. Chop the spinach into a coarse puree.
9. Transfer the spinach puree in the bowl along with cooked dal.
10. Add bread slices, chilli, coriander, ginger, cumin powder, rice flour, black pepper, chaat masala and salt and mix well.
11. Make small patties from the mixture.
12. Whisk egg white in a bowl.
13. Dip the patties in the egg white.
14. Shallow fry the kebabs until golden brown from both the sides.
15. Serve hot with coriander chutney.

Beef Seekh Kabab

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 chutney.

OVEN BAKED TANDOORI CHICKEN

INGREDIENTS

Marinade

• 1½ cups plain yoghurt (full fat is best)
• 2 tbsp oil (any)
• ½ onion (brown, yellow, white)
• 1½ tbsp lemon juice
• 2 tsp ginger, grated
• 5 garlic cloves, minced
• 3 tsp garam masala spice mix (Note 1)
• 1 tsp turmeric powder
• 2 tsp cumin
• 2½ tsp coriander powder
• 2 tsp cayenne pepper
• 2 tsp paprika (preferably smoked)
• ¾ - 1¼ tsp salt
• Black pepper
• Few drops red food colouring (optional) (Note 2)

Chicken

• 8 chicken drumsticks (about 1.2 kg / 2.4 lb)
• Oil spray

Mint Yoghurt (optional)

• ¾ cup plain yoghurt
• 2 tsp fresh mint, finely chopped
• Lemon juice
• Salt and pepper
• Olive oil

INSTRUCTIONS

1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight.
2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side.
4. Bake for a further 10 minutes.
5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked.
6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges.

Mint Yoghurt:

1. Combine ingredients in a bowl and mix.

NOTES

1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves.

2. The red colour in the marinade comes from the cayenne pepper and paprika. It's is quite red, but not quite the same red as what you typically get in restaurants. If you want to make it redder, just add a few drops of red food colouring.

3. The alternative to using a food processor is to grate the onion as finely as possible and mix with the other ingredients. The crust won't look as smooth as there will be little lumps of onion but the flavour is the same, I've made it this way plenty of times.

4. You can make this with any chicken cut you want. Drumsticks take a total of 40 to 45 minutes, boneless thighs will take around 20 to 30 minutes (depending on size), bone in thighs around 45 minutes, and chicken breast 20 to 30 minutes (depends on size).

5. You can also make this on the grill. You will get much more charcoal on it, it's so good! Cook it on the grill side, not flat iron side. 

6. You can freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe.

7. If you don' have time to marinade overnight, I recommend cutting 2 or 3 shallow slashes on each drumstick to help the marinade infuse into the flesh faster.

BETTER THAN RESTAURANT BUTTER CHICKEN RECIPE

INGREDIENTS

• 1.5 lb chicken thighs
• Butter, ½ stick
• cinnamon, one 1 inch stick
• cloves, 2
• cardamom, 2 pods
• onion, 1 large, chopped
• ginger garlic paste, 2tbsp
• green chilis, 1 chopped
• tomatoes, 2 chopped, or ½ large can of tomato puree or diced tomatoes
• cumin seeds, 1 tsp
• coriander seeds, 1 tsp
• cashews/almonds, 5, broken into pieces
• kasoori methi (dried fenugreek leaves), 1 tbsp
• coriander powder, 1 heaping tsp+1 tsp
• cumin powder, 1 tsp
• kashmiri red chili powder, ¾ tsp+1/4 tsp
• salt, to taste
• pepper, to taste
• sugar, 1 tsp
• tomato paste, 2 tsp, optional
• cream, ¼ cup
• garam masala, ½ tsp
• oil, 3 tbsp
• water, 1 cup plus more for thinning
• INSTRUCTIONS

  For the Marinade

  1. Slice some of the meat away from the bones. Then cut the thighs in the middle of the bones into two pieces.
  2. In a bowl, add the chicken along with ¾ tsp red chili powder, 1 tsp coriander powder, salt, pepper, and 1 tsp ginger garlic paste. Mix together. Set aside for 15 minutes.

  To Make

  1. In a pan, add the oil and pan fry chicken till golden, but not completely cooked. Remove chicken from pan leaving oil, and set chicken in another bowl. Add extra oil if needed.
  2. In the same pan, add the cinnamon, cloves, and cardamom. Once they start to pop, add coriander seeds and cumin seeds.
  3. Once those crackle add onions and  ginger garlic paste and stir.
  4. Add tomatoes, cashews and green chilis, cover and simmer on low for 10 minutes.
  5. Add tomato mixture to a blender, and puree until smooth. Return to pan.
  6. Heat the pan back on low, and add the butter. Once melted, add the blended mixture.
  7. Add the coriander powder, cumin powder, red chili powder, salt, sugar, and kasoori methi. Stir and cover. Simmer on low for 15 minutes.
  8. Add the chicken back to the pan. If the sauce is thick, add a little water to thin it out. Bring to a boil, then cover and reduce heat and simmer until chicken is cooked. Around 15-20 minutes.
  9. Stir in the cream and garam masala.
  NOTES

  When you cook with a tomato sauce, the acidity from the tomatoes will make white meat have a rubbery texture. This is why I advise using dark meat. If you still want to use white meat, try brining the chicken breast in salted water for an hour before cooking.

Lamb Masala

Ingredients :

• Lamb/Mutton - 500g
• Onion - 1 large
• Tomato - 4
• Ginger-garlic paste - 3 tsp
• Green Chilli - 2-3
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp + 2 tblsp for the end
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp for medium spicy or 2 tsp for extra spicy
• Pepper powder - 1/2 tsp (optional)

Method :

1. Chop the onion, tomatoes, chilli and coriander leaves.
2. Heat 3 tblsp of oil to a pressure cooker pan.
3. Add cinnamon and onion into the pan. Fry them until onion becomes light brown.
4. Add ginger-garlic paste and fry for a minute.
5. Add tomatoes, chilli and all the spice powders;Stir for about 4-5 minutes.
6. Add lamb/mutton pieces and about 50ml of water, stir and cook for about 2-3 minutes.
7. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 15 minutes. Open the lid when the pressure is gone.
8. Heat a non-stick frying pan. Add rest of the oil.
9. Add the contents of the pressure cooker to this pan.
10. Boil the curry on a medium heat for few more minutes until the sauce is thickened.
11. Garnish with coriander leaves.

** - If the pressure cooker is not available, replace the step starting with the symbol ** with the following step and continue to step 8 above.
Cook Lamb/mutton in a large pan with plenty of water on a medium heat for about 1 hour - 1 hour 15 minutes.
Notes : This dish taste better with Rice and Sambar or Chapati/Naan. For a variation, please try Spinach and Lamb Curry, Beetroot and mutton masala or Potatoes and Mutton Fry. Cooking time of Lamb varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only. You could also add green pepper after the meat is cooked to the masala for the added flavour.

Toasted keema sandwich

Ingredients :

• Bread slices - 8
• Minced lamb - 200g
• Onion - 1 medium
• Ginger-garlic paste - 1 tsp
• Tomato puree - 2 tsp
• Butter - 15-20g
• Oil - 2 tblsp

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Pepper powder - 1/4 tsp

Method :

1. Rinse and drain the minced meat.
2. Chop the onion.
3. Heat a non-stick pan.
4. Add the minced meat and brown them until all the water is evaporated.
5. Remove it from the pan and keep aside.
6. Add oil to the same pan.
7. Add onion and fry on a medium heat until they become light brown.
8. Add the ginger-garlic paste and fry for a minute.
9. Add the tomato puree, salt and all the spice powders.
10. Add the minced meat, cover and cook for about 12-15 minutes. Remove them from a pan and keep aside.
11. Butter all the bread slices on both sides.
12. Put the minced meat masala on a slice, spread it and cover with another slice of bread.
13. Toast them in a sandwich toaster for about 3-4 minutes.
14. Repeat the above 2 steps until all the sandwiches are toasted.

Notes : Please try Toasted Tuna Sandiwch for a variation.

CHOPPED GREEK SALAD

• INGREDIENTS

2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas, drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 and ½ cups of halved cherry tomatoes
¼ cup minced red onion
½ cup halved kalamata olives
½ cup crumbled feta cheese
¼ cup of chopped parsley


For the dressing:
¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste
INSTRUCTIONS

For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.

HARIYALI GOSHT, LAMB COOKED WITH GREENS

• 
  
INGREDIENTS
Spinach - 1 cup ( Chopped )
Dill leaves - 2 tbsp ( Chopped )
Methi leaves - ¼ cup ( Chopped )
Radish leaves - ¼ cup ( Chopped )
Mutton - 500 g
Mustard oil - 4 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 6-8
Cinnamon stick - 2 inch stick
Bay leaf - 2
Onion - 1 cup ( Finely chopped )
Ginger garlic paste - 2 tsp
Green chilli - 3-4 ( Slit into half )
Tomato - 1 cup ( Finely chopped )
Yogurt - ¼ cup
Golden fried onions - ¼ cup ( Crushed )
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 2 tsp
Garam masala powder - ½ tsp
Salt to taste
Lemon juice -

INSTRUCTIONS
Clean the leaves and wash them thoroughly.
Heat water in a large pot and add a pinch of baking soda to it.
Once the water comes to a boil, add the leaves and cook for 2-3 minutes.
Strain the water and run the greens under cold water.
Blend the leaves in a blender to make a coarse paste and keep aside.
Heat oil in a pressure cooker.
Once the oil is hot, add cloves, black cardamom, black peppercorns, cinnamon stick and bay leaf and fry for a few seconds.
Add onion and fry till translucent.
Add ginger garlic paste and green chilli and fry for 2-3 minutes.
Add mutton pieces and fry on high heat for 3-4 minutes.
Add tomato and yogurt and fry for 3-4 minutes.
Add golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt along with ½ cup of water and cover the lid of the pressure cooker.
Pressure cook until the mutton is nicely done.
Remove the pressure cooker from heat and let the pressure release.
Add the greens paste and cook for 2-3 minutes uncovered.
Add lemon juice and mix gently.
Serve hot with Naan or Laccha Paratha.

AUTHENTIC CHICKEN KARAHI CURRY

INGREDIENTS

• 500 grams Boneless Chicken Breasts
• 1 kilo chopped tomatoes (no need to peel)
• 1 medium red onion finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon white cumin powder
• ½ teaspoon turmeric powder
• 4 tablespoon vegetable oil
• ½ cup water
• salt to taste
• 1 tablespoon chopped coriander
• 2 - 3 green chilis (optional)
• dash of lemon juice

INSTRUCTIONS

1. Cut chicken breasts into chunks.
2. Roughly chop the tomatoes without removing the skin and mince garlic and ginger.
3. Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden.
4. Add ginger and garlic and cook for one minute while constantly stirring.
5. Add the chicken to the pan and sauté (until the chicken has turned white).
6. Add all the spices (red chili powder, garam masala, white cumin and turmeric) and cook for 30 seconds while constantly stirring.
7. Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
8. Leave to cook on medium to low heat for approximately 20 to 30 minutes or until the tomatoes have completely dissolved.
9. Add more water and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken - yum!
10. Taste and adjust spices. Add salt to taste.
11. Garnish with green chilis and coriander before serving as well as a dash of lemon juice.

NOTES

You can use garlic and ginger paste instead of minced ginger and garlic.
Add a little water and cook for 5 to 10 minutes longer if tomatoes haven't dissolved completely before taking off the stove.