Grilled Kebabs

Grilled Kebabs:

Ingredients:

Mutton or beef mince 1 kg
Bread slices 2
Cumin seed powder 1 tbsp (roasted)
Green chilies 8-10
Red chili powder 1 tsp
Ginger garlic paste 2 tbsp
Onion 1 small
Raw papaya (skinned, paste) 2 tbsp
Lemon 1
Salt to taste
Oil as required
Pounded chili 1/2 tsp
All spices powder 1/2 tsp
Pepri powder 1/2 tsp
Kabab cheni 1/2 tsp

How to Cook:

• Put all the ingredients in the food processor and chop.
• After chopping, marinate the material in the fridge for an hour.
• Make flat shaped kebabs from the material and then grill it on the coal one by one.
• Serve the Kebabs with paratha or Naan as you like.

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Tandoori Cutlets

Tandoori Cutlets:

Ingredients:

Tandoori Chicken 1/2 cup.
Green Chilli 1
Garam Masala 2 tsp
Salt (as required)
Vinegar 2 tbsp
Red Chilli Powder 1 tsp
Potato Boiled peeled and grated 3
Flour 1 Bowl
Egg 1+ 2 tsp water
Oil 3-4 tbsp

How to Cook:

• Mix together green chilli, vinegar, salt, garam masala and chicken in a food processor.
• Then take out the mixture in a bowl and add grated potato.
• Beat egg with 2 tsp of water.
• Make the shape of the cutlet, and then pass the cutlet through the flour.
• Dip it in egg now and fry on a pan.

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Meatball Sub

Meatball Sub:

Ingredients:

For Sauce:

Olive oil 2 tbsp.

Onion (finely chopped) 1/2 small

1/2 medium carrot (finely chopped) 1/2

celery (finely chopped) 1/2 stalk

Kosher salt

Tomatoes, crushed by hand 800g

Bay leaf 1

Fresh basil leaves 2

For meat balls:

Potato, peeled about 1/3 of large potato

Kosher salt

Boneless minced meat 1/2 Kg

Grated cheese 1/3 cup

Minced garlic 1/2 tsp

Olive oil 1/4 cup

Freshly ground pepper

baguette (Buns) 4-6

How to Cook:

For sauce: 

• Heat the olive oil in a medium saucepan over medium heat. 
• Add the onion, celery, carrot and a pinch of salt and prepare dinner, stirring occasionally, till gentle, approximately eight mins. 
• Stir within the tomatoes and their juices, the bay leaf, basil and half cup water. 
• Put it into a simmer and cook, stirring sometimes, till the sauce thickens, 30 to 40 mins. 
• Season with salt.

For Meatballs: 

• Place the potato in a small saucepan with cold water to cowl; add 2 teaspoons salt and bring to a boil. 
• Cook until the potato is soft, about 10 mins. 
• Cool slightly, then coarsely grate the potato with a box grater.
• Blend the minced meat, cheese, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your fingers till simply mixed. 
• Lightly shape the mixture into 1-inch meatballs.
• Heat three tablespoons olive oil in a massive nonstick skillet over medium-high heat. 
• Add the meatballs and cook dinner, turning now and again, until browned and just cooked , for approximately eight mins. 
• Switch to the sauce and simmer five mins.
• Fill the baguette portions with the meatballs and pinnacle with greater sauce. 
• Sprinkle with cheese and serve.

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Hearty Vegetable Lasagna

Hearty Vegetable Lasagna:

Ingredients:

Lasagna Noodles 1 packet

Mushrooms (sliced) 1/2 Kg

Green Bell Pepper 3/4 cups

Chopped Onion 3/4 cups

Cloves minced 3

Garlic (as required)

Vegetable Oil 3 tbsp

Pasta Sauce 2 Jars

Dried Basil 1 tsp

Skimmed Ricotta Cheese 1/2 Kg

Eggs 2

Grated Parmesan Cheese 1/2 Cups

How to Cook:

• Boil Lasagna Noodles for 10 minutes.
• Then pass it through cold water and drain.
• In a large pan cook Mushrooms, garlic, onion and green bell peppers in oil.
• Now mix together pasta sauce and basil until it gets boiled.
• Now put it off from heat and simmer it for 15 mins.
• Now mix together Mozarella Cheese, eggs and ricotta.
• Heat oven at 350 F (175 C).
• Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish.
• Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
• Bake it (uncovered) for 40 minutes. 
• Leave it for 15 minutes after baking.
• Serve it and enjoy.

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Chicken Shawarma

Chicken Shawarma:

Ingredients:

BBQ masala 1 tbsp

Lemon juice 1 tbsp

Crushed black pepper 1 tsp

Garlic 2 cloves

Salt to-taste

Chicken 200 gm (boneless)

Yogurt 1/2 cup

Vinegar 2 tbsp

For Material:

Tomato 1

Cucumber pickle 1/2 cup

Onion 1

Pita bread 4

Lettuce 3-4

Green/black olives 1 cup (sliced)

Olive oil 2-3 tbsp

Chilli pickle 1 cup

Cucumber 1

For Sauce:

Sesame paste 1/2 cup

Garlic 2 cloves

Lemon juice 1/4 cup

Yogurt 2 tbsp

How to Cook:

Heat oil and add cloves and chicken pieces (cut into thin slices) in it and fry well.

Now add salt, bbq spices, lemon juice, vinegar and yogurt and keep frying until it gets dry.

Now the chicken is ready.

For sauce:

add sesame paste yogurt, lemon juice and garlic and mix it well and then heat it a little.

After some time put it off from heat and pour the sauce in the bowl.

For salad:

Cut tomato and cucumber in to thin pieces.

Cut ice burg leaves into thin stripes and put it in to a bowl.

Then add tomato and cucumber and add lettuce in it.

Now add olive oil, cucumber and chilli pickle.

For Filling:

Apply litle oil in pan and toast the bread lightly.

Now open the pita pockets and put th salad and material in it.

Roll i carefully, your shawarma is ready.

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Cheese Sandwiches

Cheese Sandwiches:

Ingredients:

Oil for frying 

Corn Crumb as required

Plain flour as required 

masstard paste as required

Eggs ( beaten) 2-3

Cheese slices 4 

Bread slices 8

How to Cook:

• Remove crust from all the slices of the bread.
• Then on the crustless bread, spread a layer of mustard paste on it.
• Now place a cheese slice on the top of the bread and cover it with another piece of bread.
• You can also add little salad if you want to.
• Mix plain flour and corn flour in a plate.
• Dust the sandwich through the flour (lightly), the dip it in eggs and roll it through the corn crumbs.
• Heal the oil in frying pan and shallow fry till light golden.
• Cut the pieces if you want to and serve it hot.

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Nugget Burger

Nugget Burger:

Ingredients:

Oil for deep frying.

Butter 1 tsp.

Mayonnaise 2 tbsp

Salad leaves 2

Nuggets 1/2 packet

Buns 2

How to Cook:

• Apply butter on Burger Buns and toast on frying pan.
• Heat oil and fry nuggets and cut those in to slices.
• Now place a salad leaveon a bun and spread it with mayonnaise.
• Place nugget slices on it and cover it with the next bun.
• You can also apply cheese spread or slices and serve it with french fries.

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Chicken Pakroa

Chicken Pakora:

Ingredients Required:

Mint leaves 1/4 bunch

Oil for deep frying 

Salt (as required)

Pomegranate seeds (anaar daana) 2 tbsp

Citric Acid 1 tsp

Coriander (crushed) 1 tsp

Cumin (crushed) 1 tsp

Gram Flour (Basin) 2 cups

Boneless chicken 1/2 kg

How to Cook:

• Mix together Chicken, Gram Flour mint leaves , coriander and all of the spices together.
• Add little water to it and make it as a thick mixture.
• Now , using a table spoon, drop the mixture in to the hot oil.
• when pakoras turn golden absorb oil and serve them with french fries.

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Malai Gosht

Malai Gosht: 

Ingredients: 

Coal Piece 1

Black pepper 1 tsp

Garam Masala 1/2 tsp

CorianderPowder 1 tsp

Red Chilli Powder 1 tsp

Cumin Seeds ( crushed) 1 tsp

Ginger Garlic 2 tsp

Onions 2 

Oil 1 cup 

Salet 1 tsp

Papaya paste 2 tsp

Cream 1 cup

Yogurt 400 g

Mutton 1/2 Kg

How to Cook:

• Put Yogurt, Cream, Papapaya and salt on meat and put it in fridge for 30 minutes for marination.
• Heat a pan with 1/2 cup of oil.
• Add meat in it and let it soften.
• In another pan heat remaining oil and fry onions in it.
• Now add ginger garlic, cumin seeds, red chilli powder, coriander powder , garam maala, black pepper corns and fry.
• Now add tender meat let it simmer for 10 minutes.
• After that give coal steam to it and serve.

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Masala Daar Raan ( Roasted Mutton Leg)

Masala Daar Raan / Roasted Mutton Leg:

Ingredients:

Roasted almonds and rasins for garnishing

oil 1/4 cup

Cumin Powder 2 tsp

Coriander Powder 2 tsp

Black Pepper (powdered) 1/2 tsp

Garam Masala Powder 2 tsp

Red Chilli Powder 2 tsp

Ground Almonds 4 tbsp

Papaya paste 4 tbsp

Garlic Paste 1 tbsp

Ginger paste 2 tbsp

Green Chillies 4 

Onion (sliced) 2

Salt (as required)

Yogurt 2 cups

Lamb leg 1 (2 and half Kg)

How to Cook:

• Clean the lamb leg and apply cuts on it (remove fats thoroughly).
• For marination apply 1/2 cup of yogurt and salt on it and leave it for 30 minutes.
• Now blend 1/2 cup yogurt, onion, green shillies, ginger paste, garlic paste, papaya paste, ground almond, red chill powder, garam masala powder, black pepper, coriander powder, cumin powder and oil in a blender.
• After blending now pour the mixture in a bowl and add rest of the remaining yogurt and mix it.
• Now fill the cuts on the lamb leg with the mixture.
• Put oil on the Pyrex dish and put lamb leg on it and pour the remaining mixture on it.
• Cover it with aluminium foil and leave it for marination for one night.
• Heat the oven on 180 degrees and after 5 mins put the lamb leg into it and bakefor one hour.
• After one hour, turn the side of the lamb leg and bake untill water gets dried.
• Now serve it after garnishing it with almonds and raisins. 

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Pineapple Salsa Canapes

Pineapple Salsa Canapes:

Ingredients:

Crackers 8

Mayonnaise or cream or cheese spread (as required)

For Salsa:

Chaat Masala 1/4 tsp

Chopped Coriander Leaves

Salt and Pepper (as required)

Lemon Juice 1 tbsp

Olive oil 1 tbsp

Capsicum 1/2 (cut in cubes)

Tomato 1 ( chopped)

Onion 1 (chopped)

Pineapple 1/4 cup (chopped)

How to Cook:

• Mix together all of the salsa ingredients.
• Spread cheese spread or mayonnaise or cream on the crakers.
• Top with pineapple salsa.
• serve it and enjoy.

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