This style of chicken is ideal accompaniments with highly spiritual drinks. 😉
Chicken breast 500 grms cut in small pieces, ginger garlic paste 2 tsp, chilli powder 3 to 4 tsp, turmeric powder 1 tsp, coriander cumin powder 2 tsp, garam masala 1 tsp, chat masala 1 tsp, Sugar 2 tabsp, lemon juice 2 tabsp, Milk powder 2 tabsp, tomato puree 1 tabsp, Salt to taste and oil 2 tabsp.
Marinate the chicken with all the above ingredients and slow cook it for 20 to 25 mins till tender. Garnish with mint leaves, lemon rinds and chopped onions.
A healthy snacks especially for those kids who do not eat veggies. I small cutlet and you will be done with the power packed dose of veggies.
Beetroot, carrots grated 2 cups each, 4 to 5 small boiled and mashed potatoes, 1 cup peas. ginger garlic n chillies grinded 2 to 3 tsp. Chicpea flour 3 tabsp, brown bread slices 3 to 4 ( to absorb all the moisture from the veggies) coriander cumin powder 2 tsp, chat masala 2 tsp, turmeric powder 1tsp, garam masala 2 tsp. Sugar 2 to 3 tsp and salt to taste. to coat the cutlets semolina. Raisins and nuts 1 cup optional.
Just knead all the above ingredients and shape them as per your desire and pat the semolina all over, shallow fry, deep fry or pan roast…..can do anything. Serve with mint chutney n ketchup.
Haleem is a Middle East based delicacy. This dish includes Wheat, Lentils and meat.This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
Boneless Mutton 750 grms, Mutton bones for stock 5oo grms to make 15 cups of stock. Ginger garlic paste 2 tabsp, mint paste 1 tabsp. Caraway seed (Shahi jeera) 1tabsp, fennel seeds 2 tsp, cardamom powder 2 tsp, garam masala 1 tabsp, pepper cones 15 to 18, Fried onions 3 cups, hung curds 3 cups, Lentils ( Split Bengal, black n chickpea) Chana dal, Urad dal and Mung dal 2 tabsp each, Broken wheat ( Dalia) 2 cups. green chilli crushes 10 – 12. Juice of 2 lemons, Salt to taste, Turmeric 1 tsp and Pure ghee 2 cups.
Soak the Dals and Dalia (lentils and Broken wheat) in some water for 3 to 4 hours. Marinate the meat with curds, lemon juice, Shahi jeera fennel seeds, cardamom powder, ginger garlic paste, 11/2 cups of fried onion, pepper cones and salt for 3 to 4 of hours. Prepare a stock from the mutton bones.
Heat ghee in a heavy bottom deep pan and add the soaked and drained lentils and broken wheat. Stir fry for 5 mins and add a cup of stock. Now add the marinated meat and stir fry on high flame for a few mins. Add the chilli paste, mint paste, turmeric powder and garam masala. Saute for few mins. Now add the remaining stock get it to a boiling point and simmer it. keep on stirring it occasionally and on a very low heat cook it for minimum 4 to 5 hours. After 5 hrs of slow cooking, blend the whole thing with a hand blender. Add the remaing fried onions and garnis with some mint leaves. Enjoy the heavenly Haleem !!!