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.

Macchi Dosa

Ingredients of Dosa fillings:

50gm Fish (Markell)

30gm Red/Yellow/Green

20gm Dice Onion

5gm Chop Ginger

10gm Chop Garlic

5gm Curry Leaf

20gm Fresh Coconut

15ml Cooking Oil

3gm Haldi Powder

5gm Red Chilli Powder

10gm Lemon Juice

50ml Water

Salt to tast

Ingredients of Dosa

200gm Raw Rice

50gm Urad Wash

10gm Chana Dal

2gm Methi Dana

METHOD OF MARKELL DOSA FILLING:-

Add oil in a preheated pan, add chopped ginger and garlic,  onion and sauté it well, afterwards add deiced  fish, add haldi, red chilly, slited green chilly and curry leaves and mix it well add water to simmer, add cubes of capsicum and lemon juice and salt to taste and cook it well.

METHOD OF DOSA MIXTURE:-

Take rice, chana dal & urad dal wash & soak it for one hour and add methi dana. After one hour of soaking, strain and blend it well. Pour the mixture in bowl keeps it FOR fermentation for at least three good hours. 

Mein thengapal Rasa

INGREDIENTDS:

FISH (Surmai) – 100 GM

COOKING OIL – 25 ML

YELLOW METHI DANA -2 GM

SARSO DANA – 2 GM

GINGER PASTE- 20

GARLICE PASTE -20

SLICE ONION – 30 GM

GREEN CHILLY SLICE – 5 GM

CURRY LEAF – 5 GM

HALDI- 15 GM

DICE TOMATO – 25 GM

FRESH COCONUT MILK – 150 ML

SALT – 5 GM

METHOD OF COOKING:

Heat the oil and ad whole methi & mustard seeds sauté to golden colour carefully.   Add sliced onion, green chilly and add ginger and garlic paste. Add turmeric powder and add diced Surmai FISH and coconut milk (½) and stir it carefully without breaking the fish.When it turns BROWNISH add coconut milk (rest of the ½), diced tomatoes & cook it well in a slow fire, Salt to taste.Garnish with slice tomato.

Mint Mushroom Nargisi Kofta

Ingredients:

100gm Mins chicken

50gm Boiled Potato

20gm Green Chilli

20gm Ginger Garlic Paste

50gm Bread Crumbs

30gm Brown Onions

1 Soak Bread

50gm Mushroom

¼ T.S Haldi

¼ T.S Curd

Salt to taste

4 Green Cardamoms

2 Black Cardamoms

2 Bay leaves

1 T.S Deggi Mirch

½ T.S Jeera Powder

¼ T.S Garam Masala Powder

¼ Mint Powder

4 Boiled Eggs

1 litre Refined Oil

1 Raw Egg

¼ T.S Turmeric Powder

Cooking Method:

Take a bowl mix minced chicken, boiled potatoes, green chillies, ginger, coriander, soak bread, bread crumbs and after that make the paste and coat the egg with bread crumb and deep fry in the pan. Take a pan and put some oil after that add bay leaves, green cardamoms, ginger garlic paste and cook till golden brown . After that add salt, red chilly powder, turmeric powder, dhaniya powder, mint powder and add whisk curd. Garnish with mint leaves and green chilly.

Golden Green Chinese Choupsey

Ingredients for Masala

150gm Noodles

 15gm Baby Corn

20gm Green Jugini

20 Yellow Jugini

20gm Mushroom

15gm Broccoli

¼ Cup Corn flour

20gm Carrot

5gm Ginger

 5 T.S Garlic

Salt to taste

3gm White pepper

 1T.S Green Chili Sauce

½ T.S Rice Vinger

10gm Beans

½ T.S Black Pepper Sauce

½ T.S Red Chili Sauce

¼ T.S Sesame Oil

50 ML Refined Oil

Spring Onions for Garnishing

Procedure:

Take a bowl add noodles, palak puri and corn flour. Fry the noodles and keep it aside. Take the Chinese pan, put some oil after that add some chopped ginger garlic. Add chopped vegetables and 150 ml water and add Chinese spices cook well after that add corn floor .Cook well. Garnish with chopped onions. Serve hot .Enjoy!!