Keema Matar

Ingredients:
2 cups - Mince meat , 3/4 cup - green peas ,1 big - Onion, chopped finely ,1'' piece - Ginger, sliced finely ,1 tbsp - Garlic, crushed ,2 medium - Tomatoes, chopped ,2 little - Cinnamon sticks , 2 pods - Cardamom seeds, crushed ,3 - Cloves ,1 - bay leaf ,1/2 tsp - Coriander powder ,1/2 tsp - Turmeric powder,1/2 tsp - Cumin powder,1/2 tsp - Red flavoring ,Salt to style,Coriander leaves to garnish.

Method:

Mix coriander, turmeric, red chili and cumin powder with little water, salt to style and set aside.Heat oil during a pan and fry onions till golden brown. Add garlic, ginger, tomatoes, cardamom, cinnamon, cloves, bay leaf and fry for three - 4 minutes. Add the powder paste and continue cooking for a moment.Add minced meat, peas and fry for concerning 15 minutes, stirring sometimes till meat turns brown. Add 1 and 1/4th cup boiling water to the meat. cowl and cook on low heat till meat is burnt and also the gravy is thick. currently you can additional cook while not the lid, till all the water is used up. Add little oil and fry the meat. Garnish with coriander leaves.Serve hot with roti, paratha or rice.

Chicken Reshmi Kababs

Ingredients
 

2 Lbs. Ground  Chicken  2 Medium Sized  Onions,  2 Tsp  Ginger  Paste, 3 Tsp  Garlic  Paste, 1 Bunch  Of Cilantro Leaves,  1 Tsp  Whole  Cumin  Seeds, 1 Tsp  White Pepper,  1 Tsp  Garam Masala,  2 Eggs,  Salt To Taste.

Method

Chop  Onions  Coarsely.  Chop  Cilantro Coarsely.  Grind  Together  Onions,  Ginger, Garlic,  Cilantro,  Cumin  And  White  Pepper . Add  This  To The  Ground  Chicken.  Mix  In The  Eggs  And  Salt . Shape  Into  2 Inch Long  Sausages;  Place These  On Pr-Wet  Wooden  Skewers  Or Metal Ones.  Place  On  A Cookie  Sheet  Lined  With  Foil To Catch  The  Drippings . Cook  In A Pr-Heated 350  Degree  Oven  For  20  Minutes.  At  This Stage  You  Are Ready  To Store  The Kababs  In Foil For Use  The Next  Day  Or  Grill  Over  Charcoal  Fire  Or  In Rotisserie  For  2 To 3 Minutes. Garnish  With  Fresh  Cilantro  Leaves  And Lemon Wedges.  Enjoy  With Mint  Chutney.

Methi Chicken

Ingredients

1 kg chicken, cut into medium sized pieces, 1 tbsp whole garam masala (cloves, cardamom and cinnamon), 2 No bay leaves, 2 cups  onions,  chopped,  2 tbsp  green  chilies chopped ,  2 tbsp  ginger chopped,  2 tbsp  garlic  paste  1 tbsp coriander  powder,  1 tsp  turmeric  powder,  2 tbsp methi,  1 tbsp coriander chopped,  1 tsp  garam  masala  powder,  1 cup yogurt , 4 tbsp  oil , Salt to taste.

Method


Heat  the  oil  and  sauté  garam  masala  and bay  leaf.  Add  chopped  onions  and  cook  until  translucent,  stirring  in between,  Add  chopped  ginger  garlic  paste,  turmeric  powder, coriander  powder,  chopped green  chilies  and  sautéed  chicken  pieces, yogurt  and  cook  on  a high  flame  for 5 minutes. Add kasoori  methi,  garam  masala powder,  chopped  fresh  coriander, salt  and  3/4th  cup  of water.Cover  the pan  and  cook  on a slow  flame  for  ten  minutes.

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Batata Wada

Ingredients

3/4 lb Potatoes, 4 onions medium (chopped finely), 2 cups Bengal gram flour, 4 green  chillies, A small  piece of ginger,4 cloves  garlic, 2 tsp grated coconut, Sugar to taste, Juice of one lime, Coriander leaves A few sprigs (chopped), Oil for deep frying, l tsp Mustard seeds, l tsp Turmeric powder,1 tsp  Red chilli powder, 1/2 tsp Cumin seeds , 1 tsp A pinch of soda bi crab (baking soda), Salt as  per  taste.

Method

Boil potatoes, peel and slightly mash. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato onions, ginger and garlic chilli paste coriander leaves, sugar, lime juice and salt to taste, Heat a little oil and add the mustard seeds and curry leaves. When  the mustard  crackles,  remove  from heat  and  add to the  potato  mixture  and mix well. Make  a smooth  batter with the Bengal  gram  flour,  salt to taste,  cumin  seeds red  chilli  powder  and  turmeric  powder. Add  a teaspoon  of hot oil  when  making the batter.  Let the batter  remain thick  Divide  the potato  mixture  into  equal  sized  portions,the  size  of a lemon.  Dip each  ball  in the  batter  and  deep fry till  golden  brown  in color  and serve.

Brinjal Pickle

Ingredients

2 Large  brinjals, 1 inch ginger,1 small pod  of garlic,  A few curry leaves, 10  Kashmir red chillies,  1 tsp fenugreek seeds,  1 tsP mustard seeds,1 tsp turmeric  Powder  1/4 tsp cumin,  1 tbsp sugar,  half bottle vinegar, Salt  to taste.

Method

First  cut off the stems of the brinjals,  then  wash and  cut them very fine.  Also cut ginger and garlic finely.Apply salt to the cut brinjals. Grind  fine with vinegar, chillies, fenugreek,  mustard, cumin and  turmeric  Powder.  Put  little oil in a saucepan and  fry  the ginger,  garlic and  curry leaves.  Then  add  the  brinjal pieces and  fry for  10  minutes.Finally  add  the ground masala and remaining  vinegar  and sugar and stir well.

Chicken Cheese Steaks

Ingredients

¼ cup olive oil ,2 boned, skinned chicken breast halves 1 lb., sliced 1 cup each sliced mushrooms, onion, and green bell pepper ½ tsp. each smoked paprika, garlic powder, salt, and cayenne 2 tsp. butter 4 submarine or French bread rolls, split 4 romaine lettuce leaves ,1 cup shredded jack cheese

Method

Preheat oven to 350⁰. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes. Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, and then divide chicken mixture among rolls.

Baby Corn Finger Chips

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Ingredients

 

10 Baby corns, 1 tsp Ginger-garlic paste, Ώ tsp Green Chilly paste ,  Ώ tsp Pepper , 1/2 tsp, 0 tsp Mustard powder,  1 Egg Bread crumbs, 1 tsp Soya sauce.

Method

Mix together ginger-garlic paste, green chilly paste pepper. And mustard powder and Soya sauce. Marinate baby corns with the above mixture for 30 minutes. Dip it in beaten egg and roll them in bread crumbs. Deep fry in oil and Serve hot.

Bread Pakora With Paneer

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Ingredients

6-8 slices sandwich bread, 100 gm paneer or cottage cheese, 1 onion, 1 tsp garam, masala, 1 tsp chilli powder, O tsp ginger garlic paste, 1 cup gram flour, Salt Water, 0il for deep-frying.

Method

Chop the onions, Grate paneer. Heat 1 tbsp of oil and add ginger garlic paste, onions. Saute for sometime. Add paneer, salt, chilli powder, garam masala and saut6 for some more time. Keep Aside. Remove edges from the bread and cut them diagonally to get triangle shapes. Mix a pinch of salt with gram flour and add a cup of water to make a batter of thick consistency. On one triangle bread slice keep the paneer filling and keep another slice on top of it. Heat oil in a kadai. ln the meantime make all the sandwiches and keep them ready. Once the oil is hot dip the sandwich in the batter and fry them till golden brown.

Prawns Cakes

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Ingredients

 

500g fresh prawns, 1 tsp coriander, 1 tsp shallots , 1 tsp sea salt, Pinch of pepper, 3 eggs, 2 tbsp self raising flour, 40ml oil.

Method

Shell, Devin, and cut prawns into pieces. Chop fresh coriander and shallots.Break eggs into a mixing bowl and whisk, add flour - mix well and season with salt and pepper .Add the prawn's pieces and stir until evenly mixed. Shallow fry tablespoons of the omelet mixture until both sides are golden.

Creamy Garlic Spinach Soup

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Ingredients

 

½ lb fresh spinach, 2 large heads of garlic, minced,2 large onions diced, 4 medium potatoes diced ,3 cups chicken stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter.

Method

Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes, lf you like, you may allow the potatoes to disintegrate or crush them as they cook, Add the minced garlic and spinach; simmer for another 10 minutes. Add the cream. DO NOT SUBSTITUTE MILK 0R HALF & HALF or the soup will be weak. Be sure to heat WITHOUT BOILING. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve right away.

Fresh Vegetable soup

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Ingredients

1 can chicken broth, 3 T chicken bases, 2 quarts water, ¼ tsp pepper, 1/8 tsp salt, 1 inch chunk ginger, peeled and crushed, 2 bay leaves, 8 large cloves garlic, crushed 2 stalks celery, thinly sliced, 1/2 Bermuda onion, thinly sliced, 1 large red pepper, chopped 12 baby carrots, thinly sliced 1 Leek thinly sliced, 5 mushrooms, thinly sliced 1 scallion sliced in one-inch pieces.

Method

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed this makes a light, refreshing, summer dish or first course, Serve if hot.

Hot Thai Soup

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Ingredients

8 oz. diced chicken 1 lb shrimp, 6 scallions finely chopped, 1/3 c chopped cilantro, Juice from 1 lime, Prepare the above ingredients and set aside, 1 lemon or lime cut in half 4 lime leaves (or 1 lemon rind), 2 stalks lemon grass, each cut into 4 pieces, 2 slices galangal or ginger, 1 cans straw mushrooms, 2 cloves garlic, crushed, 2 fresh red chilli finely chopped, 3 tsp chilli powder, Salt and pepper to taste.

Method

Combine all the ingredients except chicken. Chopped onions, chopped cilantro & lime juice and bring to a boil Let it simmer for a few minutes and add the rest of the ingredients. Bring to a boil again Allow it to boil for a few minutes & serve immediately.

Pumpkin Soup

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Ingredients

 

2 ½ c. cooked and mashed pumpkin , 3 to 3 ½ c. water, 1 tbsp. chopped and sautéed onion, 1 tbsp. butter, 1 c. milk, 1 tbsp. curry powder, Salt to taste. 

Method

Blend pumpkin and water. Sauté onion in butter. Add onion and remaining butter to mixture. Place mixture in saucepan and boil gently for three minutes Add milk, curry and salt Heat through, stirring constantly but do not bring to a boil. Serve hot.

Carrot Potato Fritters

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Ingredients

2 cups cooked carrots, 12 ounces prepared instant mashed Potatoes (made without fat) or leftover mashed potatoes without fat. 1 cup chopped onion, 3 tablespoons ketchup, 1 teaspoon dill weeds, 2 teaspoons vegetable oil, garlic clove, Chopped or crushed, salt to taste.

Method

Mash together the carrots and potatoes in a bowl and set aside. Heat oil in a small skillet and brown the onion and garlic until tender, then add it to the potato/carrot mixture, Stir in the ketchup and dill weed.

Marinated Barbequed Vegetables

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Ingredients

1 small eggplant, cut into ¾ inch thick slices, 2 small red bell peppers, seeded and cut into wide strips 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup olive oil. 1/4 cup lemon juice, 1/4 cup coarsely chopped fresh basil, 2 cloves garlic, peeled and minced.

 

Method

Place eggplant red bell peppers, zucchinis and fresh mushrooms in a medium bowl. in a medium bowl, whisk together olive oil lemon juice. Basil and garlic, pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired oneness.

Potato Chatney Balls

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Ingredients

Potato covering, 1/2 kilo potatoes , 2 teaspoons flour, 2 tablespoons cheese (optional) 1 egg 1/2 teaspoon sa1t, ½ teaspoon pepper Chutney , 1 cup of grated coconut ½ cube of ginger , ½ teaspoon jeera , 1 lump of tamarind ( Marble size) 4 green chillies ,1-2 cloves of garlic (optional) ½ teaspoon salt .

Method

Boil and mash the potatoes without any lumps. Add the egg Yolk, flour, cheese and seasonings and knead well. Grind the chutney and keep it aside. Roll the potatoes mixture into balls, the size of a large marble. Hollow them and insert a small lump of chutney and close. Roll each ball in lightly beaten egg white. Deep fry in very hot oil until golden brown. Drain off oil and serve hot.

Stuff Papads

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Ingredients

12 small papads 1/2 cup shelled prawns 2 large onions, cut fine 2 green chilies or peppers cut fine 4 cloves garlic Salt, to taste 1 cup oil.

Method

Wash and de-vine the prawns and cut them up fine Cut the green chilies and garlic fine, heat 1 tbsp of oil in a pan on medium heat Sauté the onion, garlic and chillies till golden brown, Add prawns and salt to taste, Stir fry for 7 minutes moisten each papad carefully with a wet kitchen cloth towel, Place a teaspoonful of the prawn mixture at one end of The papad now roll the papad, turning in the top And bottom end, so the prawn mixture does not Escape, Secure each papad with a toothpick. Heat oil in a frying pan on medium heat and fry the papads, carefully Turning them over till They are crisp and gold-en brown in color.

Spicy Corn Soup

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Ingredients

1 lb. ground beef, 1 lg. green pepper, 1 onion, ½ tb beans , 4 cup tomatoes (Puree), 2 cans corn, 1 ½ tsp. cinnamon, 1 ½ tsp. allspice, 1 ½ tsp. chilli powder, 1 ½ tsp salt, Pepper to taste.

Method

Brown ground beef; add onions and pepper. Cook until onions and peppers are tender, Add beans, tomatoes puree, corn. Add spices and stir well. Simmer for several hours. Great for cool, fall evenings.

Vegetable Fry Masala

 Ingredients

2 cups of cut up green vegetables; 2 cup of broccoli , 2 tsp of garlic ,Vegetable oil 1 tsp of fish sauce, 1 tsp chilli powder , 2 tsp Garam Masala, 2 tsp of soy sauce, 2 tsp of Mango pickle , 1/3 tsp sugar , ¼ cup water.

Method

Heat oil until hot, over medium-high heat (not smoking though). Add the garlic, immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable. Add fish sauce, soy sauce, and oyster sauce, Add water and sugar. Continue to stir Fry until the vegetable is cooked, Cook for another 1 to 1 ½ minutes, so the vegetable is still somewhat firm. Remove from heat and serve.

Bangla Meatballs

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Ingredients

To make meat balls: 1 lb ground beef , Chopped onion 1 cup, Chop green chilli 2 tbsp, ginger paste 2 tbsp, garlic paste 2 tbsp ,cumin powder 2 tsp All spice powder 1 tsp, Coriander powder 1/2 tbsp ,Egg - 2 , Chopped Coriander Leaves 2 tbsp ,Salt to taste, Bead crumb 100gm , Flour 50gm ,To make sauce : salt ¾ cup p/apple juice , 1 tsp dark sesame oil , 2 tsp white vinegar, 1 tsp dark sesame oil , 1 tsp grated fresh ginger ,1 ½ tsp hot chilli - garlic sauce.

Method

Mix all the ingredients with ground beef. Then make them like balls. After bake all the mat balls in a fry pan until browned and cooked. Bring all the sauce ingredients to a boil over medium heat once the meatballs are cooked, place them in a serving dish and pour the sauce over.

Beef Shish Kabab Satay

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Ingredients

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¼ c. soy sauce, 2 tbsp. brown sugar, 2 tsp. salad oil, ½ tsp. ground coriander, ½ tsp. ground cumin, 1 lb. boneless sirloin cut into 1 inch cubes. 1 med. Spanish onion, 3 tbsp. smooth peanut butter .

 

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Method

In large bowl mix first 5 ingredients. Stir in steak and onion cut into 8 wedges. Let stand 15 minutes, then put on skewers and broil or grill until cooked, Reserve marinade. In small saucepan over medium heat bring reserved marinade to boil Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.

  

 

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Watch Beef Shish Kabab Satay Videos

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Best Beef Shish Kabab Recipe on Skewers for Grilling a Must Try Shish Kabab Marinade Recipe.

Ginger Beef Stir Fry

Ingredients

1 lb top sirloin steak, 1 on (8 oz.) water chestnuts , 1 drained, 2 tb vegetable oil, 3 carrots cut in 2 inch, 1 stick, 1 onion sliced, 1 clove garlic - pressed, 1 tb chopped fresh ginger root, 1 lg green bell pepper --1 chinked , 1 qt salad lettuce , ¼ c orange marmalade, 2 tb soy sauce.

  

Method

Thinly slice sirloin against grain in 1 inch wide strips. Cut each, Water chestnut in half. In a large skillet or wok quickly brown, Sirloin in hot oil Stir in chestnuts, carrots, onion, garlic and Ginger until onion is soft. Stir in pepper and lettuce for one Minute. Stir in marmalade and soy sauce. Cook, stirring about 2 Minutes serve it hot.

Keema Bhuna

Ingredients

 

1 lb ground beef, 1 onion, chopped, 1 c. water, 1 tbsp Oil, 2 tsp curry powder, ½ tsp.salt , ½ tsp garlic powder, 1 tsp red pepper ¼ tsp. ginger, 1 lg. potato, cubed, 1 medium tomato, peeled & chopped, 1 cup peas, drained 1 c. water.

Method

Brown ground beef and onions. Drain well. Combine next 8 ingredients and add to ground beef mixture, Stir well. Stir in potato, tomato, peas and remaining water. Bring to boil; reduce heat and simmer, covered for 20 to 25 minutes or until potato is tender.

Barbecue Orange Chicken

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Ingredients

 

Chicken Pieces, BBQ Sauce Oil, 1/4 cup orange juice, 1/2 cup vinegar, 1/4 cup tomato paste, 1 orange zest.

Method
Prepare grill in medium bowl, mix together all barbecue ingredients until smooth, Place chicken on grill away from center heat skin-side-down; cook 15 minutes. Turn chicken and gill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.