Monster's Eye (Meat balls with BBQ sauce)

Monster's Eye (Meat balls with BBQ sauce)


Ingredients



150gram lamb mince

20gram shallots chopped

10gram celery chopped

10 gram garlic chopped

1teaspoon coriander chopped

1 teaspoon mix herbs chopped

1 teaspoon black peppercorn crushed

To taste salt



Method



1. Mix all the ingredients and shape them in to the shape of a ball.



2. Grease oven tray and bake the balls for 10 minutes at 180 degree centigrade

Chana and Sarson Biryani - Power House of Nutrition

Ingredients
2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
3 tablespoons canola oil, divided
1/2 cup golden raisins
1/4 cup raw cashews
1 teaspoon cumin seeds
4 cardamom pods
2 bay leaves
2 3-inch cinnamon sticks
1 teaspoon garam masala
1 teaspoon salt, divided
1/2 teaspoon ground turmeric
1 cup white basmati rice, preferably Indian or Pakistani
1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped  (Methi ki Bhaji)
8 ounces cauliflower, cut into 1/2-inch florets
1 15-ounce can chickpeas, rinsed ( OR boiled chick peas)
2 cups water, divided
1/2 teaspoon saffron threads

Preparation
Puree tomatoes, chopped onion and chilies in a blender, scraping down the sides as needed, to make a smooth sauce.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain.
Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
Preheat oven to 180°C. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 teaspoon salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Remove from the heat.
Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45 to 55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.

Tandoori Chicken and Tomato Cucumber Raita

Ingredients
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 boneless, skinless chicken breasts, (about 1 pound).
• 1 tablespoon canola oil
• Tomato-cucumber Raita, (recipe follows)

Method
Preheat grill to medium-high. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.

Tomato Cucumber Raita recipe

 

Ingredients

• 1 cup low-fat plain yogurt

• 1/2 cup finely chopped seeded peeled cucumber

• 1/2 cup chopped seeded tomato

• 1/4 cup minced red onion

• 2 tablespoons chopped fresh mint

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

Method

Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

Gobhi Mussallam

Ingredients
1kg cauliflower
100gm Ginger garlic paste
To taste Salt Sauce
10gm Red chili powder
100gms Cashew nut paste
50gm Almond paste
50gm Chironji paste
50gm Desiccated coconut
50gm Fried onion paste
20gm Brown garlic paste
100gm Yogurt
80ml Refined oil
10gm Coriander leaf

Method
- Marinate the cauliflower with ginger garlic paste and salt.
- Make a paste of cashew nut, almond, chironji and coconut for sauce.
- Heat some ghee, add the ginger garlic paste and all the ingredients for the sauce. Cook on a high flame.
- Whisk in yoghurt, brown onion, brown garlic, and red chili powder and cook well until the masala gives out oil.
- Fill the pot with water and simmer. Allow the sauce to reduce.
- Strain the sauce through a fine strainer. Place the cauliflower in a shallow pan and apply sauce. Cover dish with a tight fitting lid and place some live coal on it. Cook on slow charcoal embers until done.

Galouti Kebab (Galawat ke Kebab)

Ingredients
1kg Mutton mince
50 gm Roasted chana dal
100gm Raw papaya paste
5 gm Javitri powder
5 gm Elaichi powder
To taste Salt
50 gm Broken cashew nut
100 gms Desi ghee
5 gm Red chilli powder
10 gm Garam Masala
½ Gram Saffron
5 gm Peppercorn powder
15 gm Butter
Few pieces Clove
Method
- In a bowl mix the minced mutton with all the masalas, raw papaya paste, roasted chana dal paste and salt .
- Make a whole in the centre and place a small cup with burning charcoal in it. This is required for smoking the meat
- In the cup with the burning charcoal add a few pieces of cloves and the butter. Then cover the bowl that has the meat and the burning charcoal, with a lid or foil. Leave it for 10-15 minutes.
- After the coal dies, remove the cup and mix the meat with the masalas well. Roll out small patty shaped kababs and fry them on a shallow tawa with the left over ghee.
- Serve the galouti as snacks or with Roomali Roti or tawa paratha, green chutney and onion rings.

Prawns curry

Prawns:  1/2 kg
Turmeric: ½ tsp
Chilli powder: ½ tsp
Coriander powder: 1 tsp
Mustard powder coarse: ½ tsp
Sliced onion: 1
Coconut milk: 1 tbsp
Oil: 100 ml
Green chillies: 3-4
Salt to taste
Lemon: 1
Green coriander: ½ bunch

Method
-Marinate the prawns with salt, turmeric and lemon.
-Heat some oil, saute the prawns and keep aside.
-In the hot oil, add the other masala and saute for a while.
-Prepare the coconut milk and add at the end. Do not boil after that.
-Garnish with slit green chillies and green coriander.

Dum Pukht Biryani

Ingredients
1 kg Mutton
500 gm Basmati rice
50 gm Brown onions
200 gm Desi ghee
10 gm Cloves
10 gm Cinnamon sticks
10 gm Bayleaf
10 gm Green cardamom
100 ml Cream
250 gm Beaten curd to taste
Salt
10 gm Yellow chilli powder
15 gm Mace cardamom pwd
50 gm Ginger garlic paste
5 ml Rose water
5 ml Kevda water ( screwpine)
2 drops Sweet ittar
25 gm Slit green chillies
50 gm Mint leaves
50 gm Ginger julienne
5 gm Royal cumin seeds
25 ml Lemon juice
½ ltr Water
Method
Cooking its mutton
- Heat ghee in a copper vessel and add the whole spices. When they crackle add mutton pieces which have been salted and saute.
- Add ginger garlic paste and brown onions and saute again for a while.
- Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder, mace and cardamom powder.
- Add water and cook the mutton.
Boiling rice
- Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till it is almost done.

Cooking on Dum
- Layer the cooked mutton with the rice. Add a ghee and cream mixture.
- Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.
- Line the lid with dough and seal the vessel.
- Put the vessel on an iron griddle and cook for 15 minutes.

Mutton Sulaimani Kebab

Ingredients
Mutton Mince 1 kg
Red chilli flake 2 tbs
Crush Cumin 1 tbs
Crush Coriander seed 1tbs
Ginger Garlic paste 2 tbs
Ajwani Powder 1/2 tsp
Green Chilli 30 gms
Fresh Coriander 20 gms
Butter (melted) 75 gms
Khoya 20 gms
Salt to taste
For garnish
1 tomato
1 onion
2 green chillies
Method
- In a vessel, rub the lamb mince and khoya till it becomes soft. Add the red chilli flakes, crushed cumin, crushed coriander seed, ginger garlic paste, ajwani powder, green chilli, fresh coriander, melted butter and salt.
Mix all the ingredients well, press on the meat on to the skewer and put it in a charcoal oven for 5 minutes.
- Cut the tomato and onions in chunks and grill it along with slit green chilli. Serve with mint chutney or tamarind chutney.

Coconnut Coated Chicken Salad

Ingredients:
4 boneless, skinless chicken breasts
½ cup unsweetened coconut flakes
½ cup almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice

Method:
Trim any remaining skin or white parts from the chicken breasts.
Rinse under cool water and pat dry using a clean kitchen towel or parchment.
On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside.
In a shallow dish, combine coconut flakes, almond flour and salt and pepper.
In a bowl, crack eggs and beat lightly.
Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.
Remove from heat and place atop a bed of mixed greens.
Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately. Serves 4.