Chicken Tikka (Chickkin Tika)

Ingredients

• 1 kg. chicken1
• ½ tsp. ginger (Adrak) paste
• 1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves
• 3-4 green chilies
• 1 medium onion
• 1 tsp garam masala
• 4-5 whole dried red chilies
• ½ salt (according to taste)
• 6 tbs. yogurt OR 3 tbs. lemon juice

Instructions

1. Mix all the spices together.
2. Put in a blender and make a paste.
3. Make 4-5 deep cuts on each side of the chicken pieces.
4. This will help it cook better on the inside as well as giving it a better flavour.
5. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
6. Then BBQ or bake in oven.
7. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
8. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes.
9. By this time the chicken should be cooked.
10. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
11. Turn over and when it looks done - it’s done!
12. Serve with salad and naan

Serving:

2 to 3 persons

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Fried Fish (Frid Fissh)

Ingredients

• 1 kg. fish filets

Marinate:

• ½ tsp. salt (according to taste)
• 2-3 tsp. lemon juice
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. chili (Lal Mirch) powder
• ¼ tsp. carom seeds (Ajwain)

Batter for frying:

• 4-5 tbs. basin (Chana or rice flour)
• ½ tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder

Instructions

1. Mix the ingredients for marinate.
2. Coat the fish with the marinate and leave for 2-3 hours in fridge.
3. Prepare batter using water to make paste (not too thick or thin).
4. Dip the pieces in batter and deep fry till golden brown.
5. Serve with fries or Mint (Podina) sauce and naan.

Serving:

2 to 3 persons.

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Achari Mutton (Acharii Muton)

Ingredients

• 1/2 cup coriander leaves chopped
• 1/2 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• 800 gms mutton
• 1 tsp turmeric powder
• 8 red chillies whole
• 1 tsp red chilli powder
• 4 medium tomatoes
• 5 cloves
• 1 tsp onion seeds
• 7 tblsp mustard oil
• 2 tblsp ginger chopped
• 4 medium onionssalt to taste
• 1 tblsp garlic chopped
• 1 tsp mustard seeds

How to make achari mutton :

1. Wash and cut the mutton into 11/2" cubes.
2. Take off and cut the onions.
3. Cut the tomatoes.
4. Roast the whole spices separately and grind everything coarsely.
5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
6. Mix in the cut ginger-garlic.
7. Mix well.
8. Mix in coarsely ground masala powder.
9. Stir fry for half a minute, stirring all the time.
10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
12. Stir fry till oil leaves the masala.
13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
14. Stir fry till the mutton is fully done.
15. Adjust the flavor and serve hot decorated with coriander leaves.

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Besan KI Roti ( Basan Ki Rote)

Ingredients

• 3 cups besan ata
• 1½ cup wheat flour
• ½ tsp. salt
• ¼ tsp cumin seeds (Zeera)
• ¼ tsp. chili (Lal Mirch) powder
• 2 tbs. oil
• 1 pinch asafetida (Heeng)
• 2 cups ghee

Instructions

1. Mix besan and wheat flour.
2. Add salt and mix.
3. Add a little water and mix.
4. The consistency should be soft and putty-like.
5. It helps if you kneed it with a wet hand.
6. Keep the dough in the fridge for 5 minutes.
7. Divide this dough into 4 portions.
8. Roll each portion into a ball and flatten it into a chapati shape (round).
9. Spread a little oil or ghee on it.
10. Make a cut in it from the center to the edge.
11. Pick up the cut edge and start rolling it so that you end up with a cone.
12. With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.
13. Flatten it again in chapati shape and fry it on medium to low heat with three tbs.
14. oil or more depending on the size of the frying pan.
15. Turn it over once the bottom is golden brown.
16. When both sides are golden brown it’s done.
17. Serve with garlic chutney, achar or raita.

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Bhindi Gosht (Bhinddi Goshht)

Ingredients

• 1 Kg. Mutton
• ½ kg Bhindi
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

Instructions

1. Fry the onion in oil till brown.
2. Remove the onion and grind.
3. Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil.
4. Fry with little water till it dries.
5. Add mutton and ground onion and cook till water dries again.
6. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
7. When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left.
8. Cook throughout on low heat.
9. Garnish with fresh Dhaniya, green chilies and lemon.
10. Serve with naan.
11. Serving: 6 – 8 persons

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Mooli ka Paratha (Muli ka Praatha)

Ingredients

For stuffing:

• 3 Mooli (Radish)
• Salt To Taste
• 1/2 tsp Red chilli powder
• 1/2 tsp Corainder powder
• 2 Green chillies, chopped finely
• 2 tbsp Corainder leaves

For dough:

• 2 cups Wheat flour
• Salt To taste
• Water As needed
• Oil for frying muli paranthas

Preparation:

1. Sieve the wheat flour and salt.
2. Add water and knead to stiff dough.
3. Cover and keep aside.
4. Peel and grate the radish.
5. Squeeze and drain all the water.
6. Heat the pan and fry the radish to light brown.
7. Add salt, red chilli powder, green chillies, corainder leaves and mix well.
8. Allow it to cool.
9. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides.
10. Roll again into a thick, round parantha.
11. Heat a tava and fry the mooli ka paratha both sides to crispy and brown.
12. Put some oil over the paratha.
13. Serve the mooli paratha hot with raita or curry.

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