Bihari Boti

Ingredients:

• Beef Pasanda      1kg
• Onion                     2
• Almond                 8
• Yoghurt                1 Bowl
• Raw Papaya        2 Tbsp
• Ginger                  1tbsp , Blended
• Red Chili              1 tbsp , Powder
• White Cumin     1 tbsp, Powder
• Poppy seeds     1 Tbsp, Powder
• Hot Spices           ½ Tbsp , Powder
• Mustard Oil         ½ Bowl
• Salt                         As per taste

 Method:

1. Fry Onion till brown and blend with fried almond & Papaya with its peel.
2. Crushed beef  with the help of thick back hand of big knife and paste all above spices & Mustered oil on it and keep it for one hour.
3. Bar B Que beef on skewer when it turns brown apply mustered oil to it.
4. After 2 minutes pull out them from skewer and serve it with Raita, Green Sauce &Tamarind Sauce.

Lebanese Kabab

Ingredients:
 
Beef Boti: 1/2 kg
Garlic Paste: 1 1/2 tablespoons
Ginger Paste: 1 1/2 tablespoons
Salt: 1/4 teaspoon
Black Pepper Powder: 1/2 teaspoon
Sugar: 1/2 teaspoon
Soya Sauce: 1/4 cup
Potato: 3, medium to large size
Spaghetti: 1/4 cup (broken to 1"-1.5" in size, uncooked)
Egg: 1-2 (for dipping the Kabab)
Bread Crumbs: 2 cups (for coating the Kabab)
Oil for deep frying

Additional seasoning: (IF REQUIRED)
 
 Salt: 1/4 teaspoon or to taste
Black Pepper Powder: 1/2 teaspoon or to taste
Soya Sauce: 3-4 tablespoons or to taste

Method:
 
 In a bowl put beef Boti, garlic paste, ginger paste, salt, black pepper powder, sugar and soya sauce. Mix roughly with hands and now fill enough water, covering the Boti. Boil on high flame and when water starts boiling, reduce to low and boil till Boti is thoroughly cooked. It should be so well boiled that you can easily mash the meat with hands.

Once you reach this point, increase heat n reduce water till only around 2 tablespoons of water is left. Remove from heat. Let it cool a bit. Now finally shred the meat with hands in the same cooking pot.

In another pot, boil potatoes till well done. Mash and keep aside.

In another bowl, boil spaghetti with salt and 1 tablespoon oil. When cooked, drain out water and run tap water on spaghetti so that they don't get sticky.

Now add mashed potato in the shredded meat and mix well with hands. Now add the boiled spaghetti and combine all the 3 things well. Taste the mixture and IF REQUIRED, then add additional seasoning or adjust seasonings according to your taste.

Now give desired shapes to kebab(I prefer these to be on oval shape). Normally I end up making 24-26 Kebab in 1/2 kg meat.

Beat egg with a pinch of salt n black pepper in a bowl. In a plate, put bread crumbs. Now dip these Kebab in egg and then coat it well with bread crumbs.

Heat oil in a deep wok and deep fry them on medium flame till golden brown. Serve hot with ketchup.

NOTE:
 You can freeze them after coating them in bread crumbs and whenever required, just heat oil for deep frying and fry them without thawing them. Make sure to keep them covered when freezing

Creamy and cheesy chicken kebabs

Ingredients:
 
Chicken boneless (cut into2 inch cubes) ½ kg
Egg 1 beaten
Green chilies ground 10
Salt 1 tsp heaped
All spice 1 tsp leveled
Ginger garlic paste 1 tbsp
Corn flour 2 tbsp
Oil 2 tbsp
Cream 4 tbsp
Cheddar cheese 4 tbsp

Method:
 
Marinate ½ kg chicken cubes with 4 tbsp Cream, 4 tbsp Cheddar cheese, 1 beaten Egg , 2 tbsp Oil, 10 ground Green chilies, 1 tbsp Ginger garlic paste, 1 tsp Salt, 1 tsp All spice and 2 tbsp Corn flour, thread chicken pieces into skewers, bake on 180 Degree c for 30 minutes, serve hot.

Spaghetti and Meatballs

Ingredients

• 1 slice whole-wheat sandwich bread, ground into coarse crumbs
• 8 ounces ground sirloin
• 1 medium onion, chopped
• 1 portobello mushroom, stem removed and chopped
• 4 garlic cloves, chopped
• 1/4 cup fresh parsley leaves
• 1 large egg white
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 tablespoons olive oil
• 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
• 1/2 cup low-sodium beef broth
• 1 small bunch fresh basil
• 3 sprigs fresh thyme
• 8 ounces whole-wheat spaghetti
• Parmesan, for serving, optional

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

Asian-style meatballs

Ingredients (serves 4):

500g  mince

4 shallots, ends trimmed, thinly sliced

5 water chestnuts, finely chopped

1 garlic clove, crushed

1/4 cup chopped fresh coriander leaves

3 tsp soy sauce

3 tsp oyster sauce

1 tsp sesame oil

1 egg, lightly whisked

40g (1/4 cup) plain flour

2 tsp peanut oil

Steamed rice, to serve

 

Steamed Asian greens, to serve

Sauce

250ml (1 cup) chicken stock

3 tsp soy sauce

3 tsp oyster sauce

2 tsp cornflour

Method:

Step 1: Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture. 

Step 2: Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.

Step 3: Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches. 

Step 4: To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute. 

Step 5: Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through. 

Step 6: Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.

Spicy Seekh kebabs

                                           
                                             INGREDIENTS:

Chicken mince                                                             500 grams

Ginger paste                                                                  1/2 tablespoon

Garlic paste                                                                   1/2 tablespoon

Green chilli paste                                                          3 teaspoon

Cashew nut paste                                                           2 tablespoons

Chaat masala                                                                1 teaspoon

Garam masala powder                                                 1 teaspoon

White pepper powder                                                  1 teaspoon

Fresh coriander leaves                                                 2 tablespoons

Lemon juice                                                                  1 tablespoon

Salt                                                                                 to taste

Butter                                                                            2 tablespoons

METHOD:
 

step1:Take chicken mince in a bowl. Add ginger-garlic-green chilli paste, cashew nut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt.

step2: Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick.

Step3: Press firmly and place the seekh kebabs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.

seekh kabab

Ingredients:

½ kg Minced meat
1 big onion crushed
1 tablespoon fresh grated ginger and garlic
1 large egg
1 tablespoon water
1 ½ tablespoon oil
1 ½ tsp salt
1 ½ tsp crushed red chilli flakes
1 tsp crushed coriander
1 tsp roasted cumin powder
½ tsp all spices powder
2 pinches soda
1 tablespoon corn starch
2-3 green chilli

 Method:

Add meat onion ginger,garlic.green chillies in processor and process them than add all the spices and egg then marinate it for at least an hour than oil the pencil and make kebabs on it and slide out the pencil and shallow fry them and at the end give coal smoke and enjoy cooking

Kalmi kebab ( The baked chicken) oil free !!

KALMI KEBAB

In a bowl take chicken legs (6) or any pieces and make slits on it.
Sprinkle lemon juice (2tsp), salt (1tsp), red chilli powder (1/2tsp), Mix well and leave it for marination for about 15mins.

In another bowl take

curd (1tbsp),
salt (1/2tsp),
coriander powder(1/2tsp),
red chilli powder (1/4tsp),
cumin powder (1/2tsp),
tandoori masala (1tsp),
garam masala (1/4tsp),
ginger garlic paste (2tsp),
besan known as gram flour (1tbsp),
cashews (kaju) powder (1tbsp),
cream (1tbsp),
egg white (1),

Mix well and add it to the above marinated chicken.
Mix well and leave it for 3 to 4 hours.

Place the chicken pieces on wire rack and grill it in microwave over for 20 to 25 minutes at 200degree Celsius.

Sprinkle fenugreek leaf, coriander leaves,onion rings and lemon rings.