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Ingredients:
- 1 lb. lean lamb or beef fillet
- 2-3 Saffron strands
- 1 large Onion, grated
- 4-6 Tomatoes, halved
- 1 Tablespoon butter, melted
Method:
- Place meat on chopping board.
- Using a sharp knife remove any excess fat from the meat and cut the meat into strips, approximately 1/2 inch thick and 1 1/2 inch long.
- Soak the saffron in 1 Tablespoon boiling water, pour into a small bowl and mix with the grated onion.
- Add to the meat and stir a few times so that the meat is coated thoroughly.
- Cover loosely with clear film and leave to marinate overnight in the fridge.
- Season the meat with salt and pepper, and then thread on to flat skewers, aligning the strips in neat rows.
- Thread the tomatoes on two separate skewers.
- Grill the kebabs and tomatoes, over hot charcoal for 10-12 minutes, basting with butter and turning occasionally.
- Serve with rice.
Ingredients:
- 500 gms Mutton
- 1 Ginger
- 2 Garlic hopped
- 3 Onions (medium)
- 1/2 Cup raw papaya – or any meat tenderizer
- 1 tsp White pepper
- 1 tsp Coriander seed – roasted (sookha dhaniya pissa aur bhunna hua)
- 1/2 tsp Red chilli powder
- 1/2 Cup oil
- Fresh coriander leaves
Method:
- Grind ginger, garlic and papaya to make a paste.
Chop the onions.
- Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
- Marinate the mutton in this mixture for a night.
- Heat the oil and fry chopped onions till they turn golden brown.
- Add marinated mutton and water.
- Put it over the heat till it gets cooked.
- Adorn with fresh coriander leaves.
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Ingredients:
- Chicken, leg and breast pieces 450 gm
- Almond paste 10 gm/2 tsp
- Cooking oil or
- Clarified butter (ghee) 60 ml/4 tbs
- Garlic paste, browned 10 gm/2 tsp
- Ginger paste 5 gm/1 tsp
- Khoya, grated 25 gm/5 tsp
- Onion paste, browned 60 gm/ ¼ cup
- Raw papaya paste 120 gm/ ½ cup
- Red chilli powder 10 gm/2 tsp
- Roasted gram, powdered 2.5 gm/ ½ tsp
- Salt to taste
- Yogurt 10 gm/2 tsp
Method:
- Clean and dry chicken pieces and prick all over with a fork. Marinade with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash chicken.
- Mix together all ingredients except cooking oil and marinade chicken in it.
- Skewer pieces close together, levelling the mixture from top to bottom. Wrap a string tatutly along skewered chicken to keep the pieces firm while cooking. Burn charcoal in the barbecue or grill till white ash appears on the surface and cook, keeping chicken pieces 6 inches above the fire. Cook on low fire till chicken is tender, then stroke fire to medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Alternatively, the chicken can be cooked in a preheated oven at 275 ºF for 15 minutes.
Preparation: Overnight + 1 ½ hours
Cooking: 2 hours
To Serve: Remove string and serve hot with mint chutney
Ingredients:
- Cauliflowers 800 gm/ 2 small flowers
- Chaat masala 20 gm/4 tsp
- Cooking oil 30 ml/2 tbs
- Cucumber, sliced 1
- Gram flour (besan) 60 gm/4 tbs
- Lemon 2
- Oil to fry
- Red chilli powder 10 gm/2 tsp
- Salt to taste
- Tomato wedges 8
Directions:
- Break the cauliflower into florets, wash thoroughly then dry.
- Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes.
- Make a smooth batter of the gram flour with 120 ml/ ½ cup water.
- Season with salt and red chilli powder. Heat oil in a frying pan.
- Dip the florets into the batter and fry in the hot oil over a low flame.
- Remove Once the florets are cool, cut into pieces.
- Put on skewers and roast in a tandoor for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes.
- Baste with oil while roasting.
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: Remove from skewers and serve with sliced cucumber and tomato wedges.
Ingredients:
- 2 kilograms of Beef Pasanda (thin sliced about 2 – 3 inches wide 4 inches long)
- 3 medium Onions (peeled and pureed to a paste)
- 2 more medium Onions (sliced, fried brown and hand crushed) (or you may use ready-fried onions)
- 1 small Raw Papaya (Kacha Papita) (grinded)
- 2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
- 2 tsp. of Coriander Powder (Pisa Dhania)
- 2 tsp. of Garam Masala Powder
- Salt (to taste)
- 1 cup of Plain Yogurt
- 4 tbsp. of Mustard Oil
Method:
- Mix well all the above ingredients and the beef with your hand. Leave to marinate for about 6-8 hours in the refrigerator.
- Put the meat in skewers (folded in layers). Close held together.
- Put the meat over heated charcoal turning it regularly until meat is barbequed from all sides.
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Ingredients:
- 1 whole chicken
- salt 5 to 6 tablespoon
- black pepper 1 to 2teaspoon
- lemonjuice 4 to5 table spoon
- chat masala 3 to 4 table spoon
- oven temp 300 to 400 centigrade
Method:
- First of all wash the whole chicken and take salt and apply on it very well in all directions then freeze it over night.
- Then next day dip the chicken in water to rinse of the salt very well then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours.
- Then heat the oven and bake it until both sides are brown apply oil on both sides.
- Now ur chicken saji is ready to eat with salad n raita.
Ingredients:
- Boneless lamb 1 kg
- Black cumin
- (shah jeera) seeds 5 gm/1 tsp
- Chaat masala 5 gm/1 tsp
- Clarified butter for basting
- Garam masala 5 gm/1 tsp
- Garlic paste 5 gm/1 tsp
- Ginger paste 15 gm/1 tbs
- Juice of 1 lemon
- Raw papaya paste 10 gm/2 tsp
- Red chilli powder 10 gm/2 tsp
- Salt to taste
- Yogurt 120 gm/ 1/2 cup
Directions:
- Cut meat into 1 inch cubes. Marinade with salt, red chilli powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoor till half done. Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.
Prep Time: 1 1/4 hours,
Cook Time: 30 minutes.
Serves: Sprinkle with chaat masala and lemon juice. Serve with a green salad.
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Chicken Soola Recipe
Ingredients:
- Chicken, leg and breast pieces 450 gm
- Almond paste 10 gm/2 tsp
- Cooking oil or Clarified butter (ghee) 60 ml/4 tbs
- Garlic paste, browned 10 gm/2 tsp
- Ginger paste 5 gm/1 tsp
- Khoya, grated 25 gm/5 tsp
- Onion paste, browned 60 gm/ 1/4 cup
- Raw papaya paste 120 gm/ 1/2 cup
- Red chilli powder 10 gm/2 tsp
- Roasted gram, powdered 2.5 gm/ 1/2 tsp
- Salt to taste
- Yogurt 10 gm/2 tsp
Directions:
- Clean and dry chicken pieces and prick all over with a fork. Marinade with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash chicken.
- Mix together all ingredients except cooking oil and marinade chicken in it.
- Skewer pieces close together, levelling the mixture from top to bottom. Wrap a string tatutly along skewered chicken to keep the pieces firm while cooking. Burn charcoal in the barbecue or grill till white ash appears on the surface and cook, keeping chicken pieces 6 inches above the fire. Cook on low fire till chicken is tender, then stroke fire to medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Alternatively, the chicken can be cooked in a preheated oven at 275 ºF for 15 minutes.
Prep Time: Overnight + 1 1/2 hours
Cook Time: 2 hours
Serves: Remove string and serve hot with mint chutney
Ingredients:
Lamb escalopes 200 gm
Garam masala a pinch
Ginger-garlic paste 30 gm/2 tbs
Lemon juice 15 ml/1 tbs
Malt vinegar 10 ml/2 tsp
Mint, chopped 15 gm/1 tbs
Oil 5 ml/1 tsp
Onion paste, browned 45 gm/3 tbs
Raw papaya paste 15 gm/1 tbs
Red chilli powder 5 gm/1 tbs
Salt to taste
White pepper 2.5 gm/ 1/2 tsp
Yogurt 120 ml/ 1/2 cup
Directions:
Beat the lamb slices till tender. Apply malt vinegar, salt, ginger-garlic paste, white pepper, raw papaya paste, lemon juice, red chilli powder, chopped mint, yogurt and garam masala. Marinade for 2 hours. Grease a griddle. Place the slices on the griddle and cook both sides on a slow flame evenly till well browned.
Prep Time: 2 hours
Cook Time: 20 min
Serves: Serve on a platter with fresh salad.
Ingredients:
- Cubes of beef 1/2 kilo
- Unripe papaya (grinded) 2 tsp
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Salt according to taste
- Yogurt 2 tsp
- Chili powder 1 tsp
- Chopped green chilies 1 tsp
Directions:
- Mix together all the spices and yogurt and papaya and coat the beef cubes with it.
- Leave to marinate for 5-6 hours preferably overnight.
- Then barbeque over charcoal.
Prep Time: 6 hours
Cook Time: 30 mins
Serves: 4
