Bihari Kabab

Ingredients

1 ½ kg. beef chunk/veal chunk, thinly sliced and pounded
¾ cup yogurt
6 tbsp. finely grated raw papaya with skin
¾ cups fried onions
4 tsp. freshly grated ginger
4 tsp. chopped garlic
1 tsp. cinnamon powder
1 tsp. nutmeg powder
1 ½ tsp. cumin powder roasted
2 tsp. paprika powder
2 tsp. red chillie powder, or to taste
2 tsp. poppy seeds
4 tsp. bihari kabab garam masala
¾ cup mustard oil (optional)
Salt to taste

(Mix in food processor and marinade meat)

Bihari Kabab Garam Masala

(Use grinder to make powder, and store unused portion in tightly sealed jar for future use)

2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie

Method
1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.

Serve with imli chutney, sliced onions, paratha or naan.

Bihari Kabab Garam Masala

Ingredients
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie

Method
1. Use grinder to make powder, and store unused portion in tightly sealed jar for future use.

Enjoy!

chai wala special: Doodh Pati

Ingredients
Milk (about 1 cups)(according to how many servings you want)
Elachi(optional)
Tea 3 Tablespoons(1 Tablespoons for 1 serving) - Lipton/Tapal



Method
1. Put three cups of water in a pot and leave it to boil. After the water starts bubbling, add three teaspoon of tea leaves. Wait till the mixture cooks.
2. Add 1 cup of full cream milk to the pot, preferably straight from the cow’s teat itself. If you don’t own such an animal, then you can find what you need at a supermarket. Let all the ingredients cook to your judgment.
3. Place the pot on low heat and add sugar if you so desire. After mixing thoroughly on low heat, transfer the doodh pati to a teapot using a filter to hold back the tea residue.

Remember, practice makes perfect! 

DOODH DULARI

INGREDIENTS
2 litre Milk
1/2 cup Condensed Milk
1 tbsp Corn Flour
1 pack Cream
1/2 cup Colored Vermicelli
1/2 cup Rabri (optional)
1 Cocktail Fruit Tin
Cham Cham as required (small size)
Green Color Jelly as required
Red Color Jelly as required

METHOD
1. In a pan add milk and boil it till volume is reduced.
2. Now add vermicelli and cook till tender.
3. Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
4. Remove from stove and let it cool down.
5. Add cream, rabri, condensed milk and fruit ans mix all well.
6. Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill

NOTE: Rabri can be replaced by adjusting sugar in milk up to your taste.

Pasta salad with boneless chicken

Ingredients
1/2 kg pasta
2 tablespoons olive oil
400 grm thinly sliced boneless, skinless chicken breast.
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper

Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the boneless chicken; season with salt and pepper. 
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining chicken.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with chicken.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.

Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.

Prep Time 20 minutes
Serves 6 


creamy pasta salad

Ingredients
1/2 kg medium pasta shells
1 cup light mayonnaise
1/3 cup fresh lemon juice
6 celery stalks, halved lengthwise and thinly sliced crosswise
1 cup celery leaves
1/2 medium red onion, finely chopped
Coarse salt and ground pepper



Method
1. Cook pasta in a large pot of boiling salted water; drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta.
3. season with salt and pepper. Toss to combine.

Prep Time 30 minutes
Serves 8 

Pasta salad with shrimp

Ingredients
  1/2 kg pasta
  2 tablespoons olive oil
  1/2 kg peeled and deveined medium shrimp
  2 garlic cloves, minced
  1 1/4 cups plain low-fat yogurt
  1 tablespoon fresh lemon juice
  1/2 cup loosely packed fresh mint, coarsely chopped
  1/3 cup olives, pitted and coarsely chopped
  Coarse salt and ground pepper

Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. 
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.

Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.

Prep Time 20 minutes
Serves 6 

Classic Egg salad

Ingredients
  4 anchovies in oil
  ½ a bunch of fresh flat-leaf parsley
  ½ a bunch of fresh chives
  ½ a lemon
  1 dried red chilli
  4 large free-range eggs
  2 round lettuces
  1 red chicory
  1 white chicory
  20 g punnet cress

SALAD CREAM
  ½ a clove of garlic
  2 teaspoons Dijon mustard
  2 tablespoons cider vinegar
  6 tablespoons rapeseed oil
  3 tablespoons buttermilk

Method
1. Cut the anchovies in halve lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
2. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
3. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
4. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
5. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
6. Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
7. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
8. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. 
9. Serve with the salad cream on the side – so simple, so delicious.

Aromatic Khagina

Ingredients
  6 eggs, 
  3 tablespoons butter 
  1 small white onion, finely chopped
  2 teaspoons cumin seed (zeera)
  1 medium tomato, finely chopped
  2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped
  2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.   
  Salt to taste

Method
1. Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites. 
2. Place pan over a fairly medium heat, add the butter and tilt the pan from side to side so the pan is coated evenly. 
3. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden. 
4. Add the cumin seeds and fry for 2 minutes till aromatic. To this, add the tomatoes and stir till warmed over and slightly soft. 
5. Turn the heat to low. Add cilantro, the egg mixture and chilies. Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard. 
6. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.

Serves 4

Poached egg on toast with greens

Ingredients
  1 cup distilled white vinegar
  2 large eggs
  Sea salt and freshly 
  Grounded black pepper

Method
1. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
2. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. 
3. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. 
4. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. 
5. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) 
6. Season with salt and pepper. 
7. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate. 
8. Rewarm in a saucepan of simmering water for 1 minute.

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