Butter mutton with puri Recipe

IngredientsFor the mutton curry marinade
1kg/2lb 2oz mutton leg, bone removed,
meat cut into 2.5cm/1in cubes

150ml/5fl oz plain yoghurt

3 garlic cloves, crushed

3cm/1¼in piece fresh root ginger,
peeled, finely grated

1 lemon, juice only

1 tsp garam masala

1 tsp chilli powder

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

½ tsp salt

 

For the mutton curry sauce1 tsp cumin seeds

1 tsp coriander seeds

¼ tsp fenugreek seeds

1 cinnamon stick

6 cloves

50g/2oz ghee

2.5cm/1in piece fresh root ginger,
peeled, finely grated

2 garlic cloves, crushed

300g/10½oz tomato purée

150ml/5fl oz double cream

75g/3oz ground almonds

salt and freshly ground pepper

For the puri
300g/10½oz wholewheat flour,
 plus extra for dusting

pinch salt

110ml/4fl oz water

vegetable oil, for deep frying

To serve
2 birds’-eye chillies, finely sliced

2 tbsp fresh coriander leaves

 

Preparation method

1.For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well.

2.Place in the fridge to marinate for at least 3 hours, or preferably overnight.

3.For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds,or until fragrant and just toasted.

4.Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.

5.Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.

6.Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds.

7.Add the ground spices and tomato purée and cook for a further 1-2 minutes.

8.Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.

9.Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender.

10.Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste,
with salt and freshly ground pepper.

11.For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre.
 

12.Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough.
(You may not need to add all of the water.)

13.Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.

14.When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.

15.Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F.

16.Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

17.To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving.

Portobello, Eggplant, and Roasted Red Pepper Panini Recipe

Prep Time: 40 Min

 Cook Time: 20 Min

 Ready In:9 Hrs 
 Ingredients

 2 red bell peppers

 4 portobello mushroom caps
 1 cup fat-free balsamic vinaigrette
 
 4 (1/2 inch thick) slices eggplant, peeled
 1 teaspoon garlic powder
 1 teaspoon onion powder
 2 teaspoons grated Parmesan cheese
 
 8 slices focaccia bread
 1/4 cup fat free ranch dressing
 4 thin slices Swiss cheese
 4 thin slices Asiago cheese

 Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

 
2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.

3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.

4. Place the portobello mushroom caps into a resealable plastic bag,

and pour in the balsamic vinaigrette. Squeeze out excess air, and seal.

Marinate overnight in the refrigerator.

5. The following day, preheat an electric double sided grill according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
 
6. Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

7. To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.

8. Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

Orange Glazed Chicken Wings Recipe

Ingredients 1 tablespoon vegetable oil
 18 chicken wings, tips removed and wings cut in half at joint
 1/2 cup orange marmalade
 1/4 cup Dijon mustard
 2 tablespoons soy sauce

 Directions1. Heat the oil in a large skillet over medium-high heat.
Add the wing pieces, and fry until golden brown on all sides,
about 6 to 10 minutes.

2. Spoon off any excess fat, and add the orange marmalade, mustard,
and soy sauce to the skillet, stirring to blend the ingredients
and coat the wing pieces. Simmer on medium heat 8 to 10 minutes,
 until the sauce thickens and glazes the wings.
 Serve hot.

 

Nutritional Information

Amount Per Serving  Calories: 150 | Total Fat: 7.9g | Cholesterol: 29mg.

 

Kobete Chicken Reciepe

Ingredients
 3 cups all-purpose flour
 1/2 teaspoon salt
 1 cup warm water
 1 (2 to 3 pound) whole chicken
 water to cover
 1 teaspoon salt
 1 onion, peeled
 2 tablespoons butter
 3 cups uncooked white rice
 1/2 teaspoon salt
 6 cups water
 freshly ground black pepper
 1 egg, beaten
 1 (10 inch) unbaked pie crust
 Directions
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe.
 
Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender.
Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat.
Add rice, turn heat to high and cook rice, stirring, for about 2 minutes.
 Add 1/2 teaspoon salt and 6 cups water. Cover pot.
Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish.
 
Lay one round of dough in the lightly greased pie dish.
Spoon in the rice mixture and season with fresh ground black pepper.
Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed,
trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes.
Kobete is ready when the top is a nice yellowish brown.
 
Nutritional Information
Amount Per Serving  Calories: 735 | Total Fat: 28g | Cholesterol: 112mg

Chicken Shish Kebab Recipe

The "Chicken shish kebab" is a delicious Pakistani cousin.

But now it's very popular kebab all around the world, specially in south Asia

( Bangladeshi, India and Pakistan).

 Its very testy chicken kebab food item. Its method almost similar like beef shish kebab.

 Just follow this recipe and try it your home now. Its easy to cook....

Ingredients for Chicken Shish Kebab:

2-3 large chicken breasts
3 Shallots
1 large smoked hot dog
2 heaped table spoon tomato puree
4-5 regular sized mushrooms
3 large smoked garlic cloves
1/2 a courgette
1/4 of an aubergine
1/2 red pepper
1/2 green pepper
4 table spoon lemon juice
4 table spoon Worcester sauce
4-5 table spoon soy sauce
1 table spoon olive oil
2 table spoon honey
1 heaped tea spoon sugar
Salt to taste
Wooden skewers

Method of Preparation :

01. First mix finely all the marinade ingredients in a large container.
02. Cut the Chicken into equal bite size pieces. It’s important that they are of equal size
so that they cook evenly.
03.  Add the Chicken to the marinade and mix finely, cover the container
and place in the fridge for 24 hours.
04. Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken),
make sure they are large enough to stay on the skewers.
05. Place in a bowl and drizzle a little Olive Oil over them,
then season with some garlic salt and black pepper. Mix so that all the vegetables are
covered in a light coating of oil.
06. Thread chicken and veritable evenly onto 6 (12-inch) wooden skewers.
07. Place the kebabs into the pan and baste with the remaining marinade.
 This ensures that they get a brilliant shiny glaze on when cooked.
08. Cook the kebabs for 20 minutes turning onto all four sizes for even heat distribution

Kebab Massalam

Recipes for Ramadan

This is one of the most popular Recipes for Ramadan.
The ingredients needed for 5 servings of Kebab Massalam
are mentioned below.

 

Ingredients:•1 pound ground lamb
 •2 chopped green Thai chili peppers
 •1 chopped onion
 •2 cloves minced garlic
 •2 tablespoons plain yogurt
 •1 tablespoon lemon juice
 •Salt as per requirements
•1/2 teaspoon ground turmeric
 •2 tablespoons crushed coriander seeds
 •6 inches bamboo skewers (5 in number) soaked in water
for 15-20 minutes
•2 red bell peppers cut into 2-inch pieces

Method: Heres the procedure to help you prepare Kebab Massalam.

 

•Position the oven rack 6 inches away from the source of heat.
 •Preheat the ovens broiler.
•Apply grease on a broiling pan.
•Mix the lamb, chilli peppers, coriander, and yogurt.
 •Add garlic, onion, lemon juice, and turmeric to the above mixture.
•Create around 15 meatballs with the mixture.
•Keep away the pieces of red bell pepper.
 •Wrap the meatballs around each skewer.
 •Add the meatballs onto the baking pan.
•Boil for 5 minutes prior to turning the skewers over.
•Continue boiling till the pink color of the meat fades.

This is how you can prepare a tasty Kebab Massalam recipe.

Vegetable pad Thai

(Serves 4)

Ingredients

•225g (8oz) Thai Taste Rice Noodles
•1 bunch spring onions, sliced
•2 tbsp Thai Taste Tamarind Paste
•1 tbsp Thai Taste Fish Sauce
•2 tsp Thai Taste Palm Sugar
•5 tbsp Thai Taste Noodle Sauce, Pad Thai
•2 tbsp Thai Taste Bran Oil
•1 clove garlic, peeled and chopped
•1 red chilli, deseeded and finely chopped
•2 medium carrots, cut into thin strips
•1 red pepper, deseeded and cut into thin strips
•150g baby corn, halved
•2 medium eggs, beaten
•200g (7oz) bean sprouts

For the garnish

•2 tbsp blanched peanuts, toasted and roughly chopped
•4 tbsp freshly chopped coriander

To serve

•4 lime wedges

Method

Place the noodles in a large bowl, cover with boiling water,
making sure they're totally submerged and soak for 15 minutes.
Drain, then rinse under cold water.

Whisk together the tamarind paste, fish sauce,
palm sugar and noodle sauce in a bowl.

Heat a wok over high heat, then add the oil and swirl around.
Add the garlic, chilli and spring onions and stir-fry for 1 minute,
stirring continuously.
Add the carrots, pepper and baby corn and fry for a further 2 minutes.

Push the ingredients to the side of the wok and add the egg.
Cook, stirring continuously until the egg begins to set.
Add the bean sprouts and noodles.

Pour over the noodle sauce mixture.
Toss everything together and heat through.

Mix in half the garnish and stir.
Serve immediately in hot bowls with the rest of the
 garnish to sprinkle over the top and a lime wedge