Lazeez Arbi ke Kebab

Ingredients:

250gms Arbi ( Coloccassia)

20gms Ginger

5gm Cumin Powder

3gms Black Salt

5gms Green Chilly

50gms Hang Curd

20gms Chop Coriander leaves

50gms Refined Oil

Method:

Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, cumin seed powder and crushed black peppercorns and mix well with greased hand.

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.) Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides.Grill over pre-heated hot plate and serve hot.

Kalakand

Ingredients: (Serve-1 portion)

360ml Milk (full cream)

20gms Sugar

1gm Lemon Salt

2gm Pista Flakes

1gm Saffron

Method of cooking

For Making Paneer

·         Mix lemon juice in ¼ cup of hot water and put aside.

·         Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

·         As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

·         Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

·         Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

·         To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Making Kalakand

·         Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.

·         Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

·         Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

·         Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

·         Pour it over greased plate keeping about half inch thick.

·         Let it cool for about one hour. Cut the kalakand in squares.

Tips

·         Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.

·         If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

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TANGRA CHICKEN

Ingredients:

120gm Chicken Thai

30gm Red/Yellow Pepper

15gm Onion

Capsicum

1 Egg

20ml Oil

10gm Chopped Ginger

15gm Chopped Garlic

5gm White Pepper

8gm Salt

15gm Tomato Sauce

5gm Chicken Broth

5ml Soya Sauce

10gm Red Chilly Paste

15gm Corn flour

5ml cooking wine

10gm fine flour

10gm Spring Onions

Method of Cooking:

Take a raw chicken thai and cut diced. Add egg; refine flour and corn flour to prepare the batter. Add salt, white pepper and mix it well, deep fry the chicken till it turns golden in colour.Take a pan, pour vinegar soya sauce, green chilly sauce, red chilli sauce, chicken broth salt and pepper & add tomato sauce, cooking wine and toss it well. Garnish it with spring onions.