DAHI KE KEBAB
PORTION-6 Pcs
INGREDIENTS: -
- Hung Curd-190gms
- Roasted chana powder - 5gm
- Salt as per taste
- Black pepper-as per taste
- Vegetable Oil-2 tsp
- Refined flour-5gms
- Chopped green chilli- as per taste
- Jeera powder-2gm
- Chopped Ginger-5gms
Method:-
Mix all the ingredients in a bowl except oil. Kneed it
well till smooth dough. Roll out 6 small balls & flatten it
slightly. Cook them carefully on a greased hot plate till golden
brown both sides. Serve it with ring onions & mint chutney.
Chicken Steak
INGREDIENTS: -
- Chicken breast with neck
bone-2nos.
- Refined oil-30gms
- Crushed Black pepper-5gm
- Oregano- 5gm
- Salt- as per taste
- Red wine- 30ml
- Garlic 10 gm
- Mushroom 45gms
- Zuccini- 20gms
- Baby corn-15gms
- Cauliflour- 15gms
- Beans –10gms
- Broccoli- 10gms
- Parsley- 5gms
- Potato whole- 1no
- Tomato whole-1no
- Brown sauce-100gms
- Butter – 20gms
- Cream –10 gms
Method:-
Mmarinate chicken with salt, pepper, oregano & oil.
Grill it on the hot plate both sides & keep it aside.
Prepare sauce- heat some oil in a pan. Add chopped garlic, sauté it.
Add sliced mushrooms, pour red wine, cook till reduced. Add brown
sauce, salt, pepper & oregano. Cook it for a while. Put the
steaks in it & cook it for 2 minutes on slow fire. Finish
with cream & butter. Serve with baked potato, grilled tomatoes & roasted
vegetables with bread rolls & butter.
Penne Arabiata
Ingredients:-
- Penne-160gms
- Oil- 40ml
- Salt- as per taste
- Tomato-250gm
- Garlic-30gm
- Oregano-10gms
- Basil- 5gms
- Chilli flakes-2gm
- Fresh cream-10ml
- Parmesan cheese-20gm
- Olive oil- 10ml
- Sliced olives- to garnish
- Parsley- 5gm
Method:-
Bboil penne with pinch of salt & few drops of oil
for 15-20 minutes. Strain & keep aside to cool. Blanch tomatoes,
deseed & skin the tomatoes & chop it finely. Take oil
in a pan heat it. Add chopped onion & garlic, sauté it.
Add chopped tomatoes, salt, pepper & oregano. Cook for 15
minutes. Add the pasta, cook it for 2 minutes. Serve with garlic
bread.
Crispy lamb honey chilli
Ingredients:-
- Boneless lamb leg-200gms
- Cornflour- 50gms
- Ajinomoto- 5 gm
- Onion – 30gms
- Capsicum-30gms
- Carrots-30gms
- Spring onion- 15 gms
- Chilli paste- 30gms
- Honey- 20ml
- Tomato ketchup-15gm
- Sugar-5gms
- Ginger- 10gms
- Oil- 20ml
Method:-
Shred lamb. Dust with cornflour and salt. Deep fry till
crisp in very hot oil. Take oil in a wok, heat, add chopped ginger,
chilli paste, honey, ketchup ajinomoto, sugar & julienne vegetables.
Quick stir fry. Add lamb & toss it properly. Serve as a starter.
Thai chicken yellow curry
Ingredients:-
- Chicken breast boneless (cut into cubes)- 150gms
- Broccoli, babycorn mushroom yellow capsicum, thai ginger, lemon
leaf, lemon grass & fresh basil-100gm (Together)
- Yellow curry paste-40gms
- Coconut milk- 25 ml
- Sugar- 3gm
Method:-
Take oil in a pan. Add curry paste, cook on slow fire.
Add some stock. Add lemon grass, lemon leaf, & thai ginger.
Add chicken. Cook for 3 minutes. Add remaining vegetables, coconut
milk & sugar. Adjust the seasoning. Remove from fire, add
fresh basil & serve with steamed rice.
|
