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.