recipe

Mutton Kabab

Ingredients
Ground mutton - 2 lbs
Finely chopped onions - 1 large size
Green chillies - 10 finely chopped
Olive oil - 3/4 cup
Ginger - thumb size finely chopped
Garlic - 10 finely chopped
cilantro - small bunch finely chopped
Curry masala powder or kabab mix - 5 sp
Salt to taste

Method
1. Squeeze excess water from the mutton and grind in a mixie.
2. In container mix all the ingredients, the excess oil has to glaze for moisture.
3. Marinate this for 4 to 6 hours or overnight
4. you can make patties, balls or in skewers. let it dry for 30 minutes.
5. you can slow cook in a charcoal grill.
6. Garnish with cilantro and lemon juice - Serve hot !!

> Chef’s Tip : patties can be served with burger bun

Chicken Kabab

Ingredients
Ground chicken - 2 lbs
Finely chopped onions - 1 large size
Green chillies - 10 finely chopped
Olive oil - 3/4 cup
Ginger - thumb size finely chopped
Garlic - 10 finely chopped
cilantro - small bunch finely chopped
Curry masala powder or kabab mix - 5 sp
Salt to taste

Method
1. Squeeze excess water from the chicken and grind in a mixie.
2. In container mix all the ingredients, the excess oil has to glaze for moisture.
3. Marinate this for 4 to 6 hours or overnight
4. you can make patties, balls or in skewers. let it dry for 30 minutes.
5. you can slow cook in a charcoal grill.
6. Garnish with cilantro and lemon juice - Serve hot !!

> Chef’s Tip : patties can be served with burger bun

Turkey Kabab

Ingredients
Ground turkey - 2 tube
Finely chopped onions - 1 large size
Green chillies - 10 finely chopped
Olive oil - 3/4 cup
Ginger - thumb size finely chopped
Garlic - 10 finely chopped
cilantro - small bunch finely chopped
Curry masala powder or kabab mix - 5 sp
Salt to taste

Method
1. Squeeze excess water from the turkey.
2. In container mix all the ingredients, the excess oil has to glaze for moisture.
3. Marinate this for 4 to 6 hours or overnight
4. you can make patties, balls or in skewers. let it dry for 30 minutes.
5. you can slow cook in a charcoal grill.
6. Garnish with cilantro and lemon juice - Serve hot !!

> Chef’s Tip : patties can be served with burger bun

Butter Chicken

Ingredients
1.Boneless chicken - 2 lbs
2. Ginger garlic paste - 4 sp
3. Cinnamon - 1 medium size
4. Cloves - 3
5. Cumin powder -1 sp
6. Red chilly powder - 2 sp
7. garam masala - 1 sp
8. tomato - 4
9. Onion - 1 big size
10. Capsicum - 1
11. cashew - 1/4 cup
12. Butter - 3/4 stick

Oil to fry
Salt to taste.

Method

To the chicken, add little ginger garlic paste, salt, red chilly powder, and red chilly colour and marinate for 4 to 6 hours and deep fry or shallow fry or grill in a skewers - rightly cooker.

1. Soak the cashew and grind to a fine paste in a mixie
2. Stem the tomatoes and peel the skin and puree it in a mixie
3. In a pan add butter, cinnamon, cloves, then thinly sliced onions, capsicum, ginger garlic paste, add garam masala, cumin powder, red chilly powder and fry well
4. Then add tomato puree. cashew paste and make to a thick gravy.
5. Now, add the cooked chicken and bring it to a boil.
6. Garnish with cilantro. Serve with nann or parotta

Channa Masala

Ingredients

White Kabuli Channa - 1 cup
Onions - 3 big
Tomatoes - 2 big
Ginger - a small piece
Garlic - 7 - 8 flakes
Tamarind - small lemon size
Jaggery - 1 tbsp.
Butter - 2 1/2 tbsp.
Salt
Green chillies - 4
Chili powder - 1 1/2 tsp.
Cardamoms, cloves & cinnamon for seasoning or grinding
Coriander leaves

Method:

1. Soak channa overnight or for 10 hours with little soda.
2. Wash well & cook in pressure cooker with enough water for nearly 20 minutes, after the vent has been kept.
3. Grind onion, ginger, garlic, cardamoms, cloves & cinnamon.
4. Saute the onions & then grind in a mixie.
   Blanch tomatoes in hot water, remove skin & grind separately. Or use tomato puree.
5. Heat ghee/oil in a frying, shallow pan & add cumin seeds when it splutters, fry the masala paste( ground paste) in medium flame until ghee separates from it.
6. Add tomato puree & keep stirring constantly till the moisture is completely absorbed.
   Then, add salt, chili pdr., tamarind extract, jaggery/sugar if wanted & boiled channa with required water. ( channa water can be used also).
7. Mash channa to some extent & not to fine paste.
8. Boil till the gravy is thick enough to serve.
   Remove from fire, garnish with fried green chillies, little garam masala, butter & cut coriander leaves.
9. Serve it with finely cut onions & lemon pieces.

Paneer paratha

Ingredients:
Whole wheat flour 2 cups
Water 1 cup
Methi leaves As required
Ghee 2-3 tbsps.
Salt ½ tsp.
For the Filling
Paneer, mashed 100 gms.
Onions, chopped 1 no.
Green chili, chopped 1 no.
Red chili powder ¾ tsp.
Garam masala ¾ tsp.
Salt ¾ tsp.

Method:

1. Knead the whole wheat flour and salt into a soft dough by adding enough water and keep aside.
2. Make the filling mixture for the paratha.
3. Divide the dough into equal balls, flatten each ball, roll out, then spread the ghee and then the filling.
4. Then mould into a ball again, roll out to a round disc, sprinkle some methi and press with the rolling pin.
5. Fry the paratha on a heated tawa and once done smear ghee on both sides.

Kanjeevaram Idli

Method :
1. Soak both dals at least for 4 ~ 8 hours
2. Drain and grind to a thick idli batter consistency
3. Ferment the batter overnight
4. Powder cumin seeds and crush the pepper coarsely
5. In a kadai, add ghee and then add pepper, jeera, cumin powder
6. Then Fry coconut, gree chillies, cashewnuts, ginger, curry leaves, channa dal
7. Add to the batter chopped coriander leaves and asafoetida
8.  steam the batter in  a idli steamer or microwave idli cooker
9.  serve with coconut chutney
Chef tips : Alternatively, you can add the above seasoning to a idli batter
( rice & urad dal mixture ) and steam
Traditionally this batter is poured in the cups made of dry leaves and steamed.

Idli Upuma

Ingredients
10  cooked idli
1 big size onion
1/2 sp mustard seeds
1/2 sp  Channa dal
1/2 sp   urad dal
5 sp     Oil
Curry leaves
Cilantro for garnish
Method:
Add oil to a non stick deep Kadai.
Add mustard, channa dal and urad dal and let it turn to golden brown
Add chopped onion and curry leaves and fry , then add turmeric powder and mix well
In a separte dish, use wet or moist hand to scramble the idlis
Next add finely scrambled idlis at a low heat and mix it well .
Finally add cilantro to garnish.

Tomato dosai

Ingredients
4 cups idli rice.
1/2 cup urad dal
8 tomatoes
1 sp cummin seeds

Method:
1. soak rice and dal separately, over night
While grinding add chopped tomatoes and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro

Karai Dosai

Ingredients
3 cup idli rice
1/2 cup chana dal
1/2 cup urad dal
1/2 cup thoor dal
1/2 cup whole moog dal ( opt )
1 sp cummin seeds
1/2 cup finely chopped fresh coconut
Salt ot taste
Method:
1. soak rice and dal separately, over night
Grind not to a fine or a smooth batter
while grinding add coconut and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro
Grated carrot can also be added.