CHICKEN KOFTA RECIPE

INGREDIENTS:

• 1 pound ground chicken breast
• 1/3 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons Greek yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper

DIRECTIONS:

1. Preheat broiler to high with the oven rack positioned 5-6 inches from the heat. Line a rimmed baking sheet with foil and spray foil.
2. In a large mixing bowl, combine all ingredients and mix together using your hands until just combined.
3. Wet hands and shape chicken mixture evenly around 5 to 6 skewers (if using wood, make sure to soak them in water for a couple hours first).
4. Broil for 8-10 minutes, turning once, or until cooked through and golden brown.

Notes: These are fragile and slightly difficult to form around the skewers, so they probably won't work on the grill. The broiler adds that same great grilled flavor without the risk of your kofta falling through the grill grates.

Chinese fried rice

• Ingredients

•  1 1/2 cups SunRice White Long Grain Rice
•  3 eggs
•  2 teaspoons sesame oil
•  3 teaspoons peanut oil
•  5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
•  3 green onions, thinly sliced
•  2 garlic cloves, crushed
•  1 long red chilli, finely chopped
•  2 tablespoons salt-reduced soy sauce
•  1 tablespoon oyster sauce
•  1/2 cup frozen peas, thawed
•  1 long red chilli, deseeded, thinly sliced lengthways, to serve
• • Method
  1. Step 1
     Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
  2. Step 2
     Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
  3. Step 3
     Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.
     • Notes
     Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.

HYDERABADI DOUBLE KA MEETHA

INGREDIENTS

• Bread slices - 10
• Ghee - 2 cups
• For the sugar syrup
• Sugar - 1 cup
• Water - 1 cup
• Cardamom powder - 1 tsp
• For the Milk Mixture
• Full cream milk - 1 litre
• Khoya - 200g
• For garnishing
• Almonds - 10-12 ( Crushed )
• Cashew nuts - 10 - 12 ( Crushed )

INSTRUCTIONS

1. Heat ghee in a frying pan.
2. Cut the bread into halves diagonally.
3. Deep fry the slices till golden brown.
4. Drain on a tissue lined plate.
5. Keep aside.
6. Deep fry the almonds and cashew nuts in the same ghee till slightly browned.
7. Drain and keep aside.
8. For sugar syrup
9. Add sugar and water in a pan and cook on medium heat till the syrup is slightly thickened.
10. Remove from heat and keep aside.
11. For the mIlk Mixture.
12. Heat milk in a heavy bottom pan.
13. When the milk comes to a boil, lower the heat and add crumbled khoya in it.
14. Cook on low heat till the milk is reduced to half.
15. Remove from heat and keep aside.
16. Assembly
17. Pre heat the oven to 180 degree C.
18. Grease a rectangular tray with ghee.
19. Arrange the bread slices on the tray.
20. Pour the sugar syrup on top of the bread slices.
21. Pour the milk mixture over the bread slices.
22. Sprinkle the fried dry fruits on top.
23. Bake for 20-25 minutes.
24. Remove from oven and cool slightly.
25. Serve warm.

SAFED MURG KORMA / CHICKEN IN WHITE GRAVY

INGREDIENTS
Ghee - 3 tbsp
Vegetable oil - 3 tbsp
Chicken - 1 kg ( Curry cut )
Cashew Nut - 15-20
Poppy seeds - 2 tbsp
Green chilli - 2-3
Ginger - 1 inch piece
Garlic - 5-6 cloves
Yogurt - 1 cup
Maida - 2 tsp
Salt to taste
Milk - ½ cup
Garam masala powder - ½ tsp
Lemon juice - 2 tsp
White pepper powder - ½ tsp
Fresh cream - ¼ cup

INSTRUCTIONS
Heat butter and vegetable oil in a pan.
Add chicken and fry on high heat for 3-4 minutes.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan.
Fry for 3-4 minutes.
Whisk yogurt with maida and add it in the pan along with salt and cook for 2-3 minutes.
Add milk and cover the pan and cook the chicken until it’s done.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minutes.
Garnish with saffron strands and fresh coriander.
Serve hot with Naan or Bakharkhani Roti.

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.

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.

"Pakistani Bhuna Gosht" in Satyaki da-style

Ingredients for "Pakistani Bhuna Gosht" in Satyaki da-style:

1. Mutton  500 gm (raan and shoulder pieces mixed)
2. Tomato  2 large (cut into thin slices)
3. Onion 1 small (very thinly sliced...the original recipe doesn't ask to add onion but Satyaki da suggested to add little thinly sliced onion when you are making it in large quantity)
4. Ginger garlic paste - 2 table spoon (I added 3 chillies..as I like it spicy)
5. Cumin seed - 1/2 tsp
6. Red chilli powder ( kashmiri chilli) according to taste
7. Salt - to taste
8. Turmeric powder 1/4 teaspoon and little more
9. Black cardamom 2
10. Green cardamom  4-5
11. Oil and ghee /clarified butter 5-6 table spoon

How to prepare "Pakistani Bhuna Gosht" in Satyaki da-style:

• Wash and clean the mutton first and boil with salt and turmeric powder in a thick bottomed pan. Cook over lowest heat. Cook the mutton until really soft and you have 1 cup "yakhni" (mutton stock) left . But do not use pressure cooker. Slow cook the mutton. It enhances the taste. It will take 3 to 3 and half hours. 
• Heat oil and ghee (I used half oil and half ghee) in a separate pan. Add cumin seed..give it few stirs and add onion (yes, I used). Fry onion until soft and brownish.
• Add tomato slices next. Cook over low flame until tomato is soft, smashed, smooth and creamy.
• Now add ginger garlic paste and fry/cook over low to medium heat until oil separates from spices and you get beautiful aroma of cooked spices. Add boiled mutton pieces,chilli powder and cook again for sometimes until oil is totally separated from meat and spices. This cooking process is called "bhunna".
• Finally add the "yakhni" (mutton stock) and salt (if needed..as you have added salt while boiling mutton) to it and again "bhuno" over low to medium heat...until water evaporates leaving meat pieces coated with spices and fat. 
• Now the last step is to add cardamoms. Take out cardamom seeds and make a fine powder of them. Add this cardamom powder to the mutton.This gives it a beautiful aroma which is it's signature ingredient. Your "bhuna gosht" is ready to serve. The whole process takes 3:30 to 4 hours.
• You can garnish with julienned ginger while serving.
• Best served with phuka/parantha/naan.

Indian Scotch Egg or Nargis Kebab

Ingredients

1. 1 Tbsp Flavourless Cooking Oil
2. 1 Tbsp Cumin Seeds
3. 1 Tsp Fenugreek Seeds
4. 2 small/medium Onions (250g): Finely Diced
5. 20g Ginger: Grated
6. 2 Garlic Cloves: Finely Diced and Crushed
7. 1 Tbsp Ground Corriander
8. 1/2 Tsp Kashmiri Chili Powder
9. 1/2 Tbsp Mango Powder
10. 1/4 Tsp Salt
11. 300g Ground Beef: I favour Rump Steak
12. 5 Eggs
13. 75g Breadcrumbs

Instructions

1. Heat the Oil in a heavy based pan over a medium high heat
2. Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two
3. Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden
4. Add the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely
5. Pre-heat your deep fat fryer to 170ºC
6. Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of force meat to wrap around the eggs
7. Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 minutes and immediately refresh in cold water
8. Peel the eggs carefully as they are very soft boiled they will be fragile so take your time
9. The divide the meat mixture into four portions and flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle
10. Bring up the edges of the cling film to wrap the meat mixture around the egg and then with wet hands remove the cling film and proceed to form the meat into a smooth covering around the egg
11. Repeat this process for the remaining eggs and then fry in a deep fat fryer for 5 minutes and serve warm

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