Warning: imagecreatefromgif() [function.imagecreatefromgif]: '/home/ftpevern/public_html/wp-content/gallery/recipes/steam-mince-dum-ka-keema.gif' is not a valid GIF file in /home/ftpevern/public_html/wp-content/plugins/nextgen-gallery/lib/gd.thumbnail.inc.php on line 173

Ingredients:

• 1 kg. lean Mince ( beef or lamb)
• 3 medium onions, skinned and thinly sliced
• 1 cup oil
• 1 tbsp. ginger paste
• 2 tbsp. unripe green papaya (ground)
• 1 tsp. garam masala
• 1 1/2 tsp. salt
• 7-8 whole red chilli
• 2 tbsp. yogurt
• 1 piece coal
• 2 tbsp. freshly chopped green coriander
• 1 tsp. finely chopped green chillies
• 1 tbsp. roasted chick pea flour

Directions:

• Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
• Thoroughly wash the mince and squeeze out any water.
  Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
• Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.
• Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.
• Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
• Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
• Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.

Serves: Hot with Roti or Nan

Tags: Chicken Mince, dum Ka Keema recipe, Steam Mince recipe

Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 6 tablespoons butter, softened, divided
• 2 tablespoons minced chives
• 1/2 teaspoon lemon-pepper seasoning
• 1-1/2 cups finely chopped cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 package (12 ounces) wonton wrappers
• 2/3 cup crushed salad croutons
• Sweet-and-sour sauce, optional

Directions:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.

Note for Chicken Wonton Rolls:

Use egg rolls right off the bat with these – less mess, and you can double the recipe for large crowds.

Preparation Time: 40 min

Freezing Bake: 15 min

Serves: 48

Tags: chicken, Chicken Wonton Rolls, rolls

Ingredients:
Step 1:

• 1 teaspoon vanilla
• 2 cups sugar
• 3 eggs
• 1 cup buttermilk
• Combine above ingredients well and set aside.

Step 2:

• 6 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder

Directions:

• In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.
• Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked).
• Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.

Tags: sugar cookies

Crispy Chicken Nuggets Recipe

Ingredients:

• Chicken mince 1/2 kg
• Worcestershire sauce 2 tbsp
• Lemon juice 1 1/2 tbsp
• Hot chilli sauce 3 tbsp
• Mustard sauce 1 tsp
• White pepper powder 1/2 tsp
• Oil for shallow frying
• Salt to taste

Batter:

• White flour 4 tbsp
• Cornflour 3 tbsp
• Cold milk 6 tbsp
• Egg, beaten 1
• Bread crumbs 1/2 pkt
• Salt to taste

Method:

• Mix all the ingredients in a bowl, except cooking oil and marinate the chicken mince for an hour. Shape the mince into square nuggets. Combine all the ingredients of batter in a bowl; add enough water to make a thick batter. Dip all nuggets one by one in the batter and roll in bread crumbs.
• In a frypan, heat cooking oil and shallow fry chicken nuggets on low heat, till golden brown and crispy. Fry both sides of the nuggets.
• Serve hot with chilli garlic sauce.

Serves 4 people
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Tags: Chicken nuggets

Ingredients:

• 6 slices of White Bread (or any bread of your choice.)
• Pistachios (Pistay) (preferred amount)
• Almonds (Baadaam) (preferred amount)
• Seeds from 5 Cardamom Pods (Choti Ilaichi)
• Khoya or Ricotta Cheese (preferred amount)
• 5 tbsp. Sugar
• A dash of Yellow Food Color
• Rose Water Essence (Kevera)
• 4 tbsp. Cooking Oil
• 1 liter of Whole Milk

Method:

• Heat oil in a frying pan and when oil is well hot, fry the slices of white bread until it is lightly brown on both sides. Remove and set aside.
• Heat milk in a saucepan until it comes to a boil. Add cardamom seeds, sugar and yellow color into milk and cook until milk thickens well. Add rose water essence, mix and remove from heat.
• Arrange the fried bread slices in a deep pan or deep tray. Pour milk mixture over the bread slices. Garnish with khoya or ricotta cheese, pistachios and almonds and serve.

Tags: Desserts and Sweets, recipe, shahi tukra