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Tikka Kabab

By on March 28, 2008 in Grilled

Ingredients

-600 g. lean steak
-1 tbsp. (15 ml.) yogurt
-1 tbsp. (15 g.) finely chopped onion
-1 tsp. (5 g.) finely chopped ginger
-1 tsp. (5 g.) finely chopped garlic
-1 tsp. (5 g.) finely chopped green chili
-1 tsp. (5 g.) crushed peppercorns
-1/2 tsp. (2 g.) turmeric powder
-1 tsp. (5 g.) garam masala powder
-1/2 tsp. (2 g.) chili powder
-1 egg
-Salt to taste

Methods:

1. Chop the meat into manageable pieces and process in a mixer to obtain a smooth paste. Add the remaining ingredients. Mix well. Divide the mixture into small portions and roll into lemon sized balls and press lightly to make a disc.

2. Put the kebabs on an oven tray, and bake in a preheated oven at 190 C / 375 F/ Gas 5 for 10 to 12 minutes. Alternatively, grill them on medium heat. Line the grill pan with foil (to collect the drips and save on cleaning). Put the kebabs on the pan rack and slide the pan to the midway position. Grill for 10 to 12 minutes turning once. If barbecuing them, cover them with foil to prevent them drying up too much.

3. Serve hot or cold with salads and chutneys.

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Tandori Chicken

By on March 28, 2008 in Grilled

Ingredients

- 4 chicken quarters, skinned
- 3 tbsp. lemon juice
For marinade:
- 1/3 cup plain yogurt
-1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground roasted cumin seeds
- 1/2 level tsp. ground cardamom
- 1 tsp. garam masala
- 1 tsp. chili powder
1 tsp. salt
- 1\2 teaspoon tandoori coloring,
- Ghee or butter for basting

Methods:

Tandoor chicken is the most popular and the best-tasting. It is cooked in a special tandoor (clay oven) in Pakistan, which is not commercially available in many countries. But in some places household-model tandoors are available. The recipe given here is designed for the conventional oven and charcoal grill. The result is very much to satisfaction.
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.

To Roast in the Oven:
Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.

To Grill Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.

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Steam Roast Chicken

By on March 28, 2008 in Grilled

Ingredients

- 1 whole chicken or cut into 4 pieces
- 1 cup plain curd
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1 tsp. whole zeera
- 1 tsp. garam masala
- 1 tsp. salt or to taste
- 1 1\2 tsp. red chilly powder, or to taste
- 1\2 tsp.black pepper
- 2 tbsp. lemon juice

Methods:

1. Wash and prick the chicken well with the help of a fork or else make cuts (as shown in the picture) on the chicken with the help of a knife.
2. Mix all the Ingredients and make a creamy paste. Apply on the chicken vigorously and marinate for several hours or over night in the fridge.
3. Now put the chicken in a steamer or put a big strainer upside down over boiling water in a
pan and put the chicken over it. Cover it and let the chicken cook in steam for about 15-20
minutes or till done.
4. Remove the Lid your simple yet delicious Steam Roast will be ready to serve. To go with it is Allobukharya ki chutney and Nan.

Variations: Heat 1\2 cup oil in a karahi or deep fryer over high heat and fry the chicken, until golden brown, about 5 minutes.

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Seekh Kabab

By on March 28, 2008 in Grilled

Ingredients:

- 1 kg minced beef meat fresh
- 4 -5 spring onion
- 3 -4 green chili
- 3 tbs. fresh coriander leaves chopped.
- 1 tsp. red chili powder
- 2 tsp. dry pomegranate seeds (anar dana) crushed.
- 2 tbs. coriander seeds crushed.
- 2 tsp. chat masala
- 2 tsp. garam masala
- 2 tsp. salt

Methods:

1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don’t make make paste.
2. Finely chop green chilies.
3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
4. Keep minced meat for couple of hours in the refrigerator.
5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
7. Grill till brown on all side. Make sure to turn each side every now and then.

Serve hot with Nan and Chutney.

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Roasted Lamb Leg

By on March 28, 2008 in Grilled

Ingredients

- 2.5 – 3 kg whole leg of lamb
- 250 gm yogurt
- 1\4 cup. lemon juice
- 2 tbs. chili powder
- 1 tbs. ground coriander
- 1 tbs. ground cumin
- 3 tsp. salt
- 2 tsp. garam masala
- 1/4 tsp. ground nutmeg
- 1/2 cup cooking oil

Methods:

1. Trim the meat and cut slits, about 2cm deep at regular intervals over the surface.
2. Spread the lemon juice all over the meat and rub it into the incisions. Put the meat in refrigerator for about 1 hour.
3. Mix chili powder, salt, coriander, nutmeg, cumin and garam masala. Rub the mixture over meat and put it back in the refrigerator for 6-8 hours or preferably over night.
4. Two hours before cooking, spread yogurt all over meat and rub well.
5. Steam the leg in a steamer for 1 hour or until the meat is tender.
6. Heat the oil in a large wok and fry it on high heat for about 5 minutes or until the meat is brown or if you like to BBQ it, then cook over ash layered charcoal till it is brown. Don’t forget to brush oil while grilling it.
Serve it with Nan and Chutney.

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Leg Of Lamb Stuffed With Rice

By on March 28, 2008 in Grilled

Ingredients

For Stuffing:
- 2 tbsp. oil
- 2 tbsp. butter
- 1 medium onion, peeled and diced
- 2 cups button mushrooms, quartered
- 1/2 green bell pepper, diced
- 4 whole red chilies
- 1 clove garlic, minced
- 2 cups boiled rice
- 2 tbsp. fresh cream
- 1 tbsp. fresh coriander leaves
- 1 tsp. salt
- 1\2 tsp. pepper

For leg of lamb:
- 3 tbsp. lemon juice
- 2 tsp. salt
- 1\2 tsp. black pepper
- 1 tbsp. garlic paste
- 1 tsp. chili powder
- 4 tbsp. oil
- 2 1\2 kg. boneless leg of lamb

Methods:

1. Melt butter with oil in large nonstick skillet over medium heat.
2. Add onion, mushrooms, bell pepper, chilies and minced garlic clove and sauté until mushrooms are tender, about 5 minutes.
3. Add rice and cook until heated through, stirring constantly. Cool. Add cream, coriander leaves, salt and pepper and mix to blend.
4. Preheat oven to 425°F. In a bowl, mix together lemon juice, salt, pepper, garlic paste, chili powder and 2 tablespoons oil.
5. Unroll lamb, pat dry and rub with marinade. Place cut side up of lamb on work surface. Spread half of stuffing evenly over lamb, press to adhere.
6. Starting at narrow end, roll up lamb tightly, enclosing filling. Place lamb in netting to hold shape.
7. Hold one end of lamb and fill the opposite end with rest of stuffing. Use kitchen string to tie ends of netting.
8. Rub outside of lamb with remaining 2 tablespoons oil, Place it on rack in roasting pan. Roast lamb to desired doneness, about 11\2 hour.
9. Remove from oven. Cover with foil and let stand 15-20 minutes. Remove string and netting. Cut lamb into 1/2-inch-thick slices. Place on platter.
10. Serve it with Nan and Chutney.
Serves: 8

Note: For ease of preparation, ask the butcher to butterfly the leg of lamb for you.

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Sajji

By on March 28, 2008 in Grilled

Ingredients

- 2.5 – 3 kg whole leg of lamb
- 4 tbs. lemon juice
- 1 tbsp. garlic paste
- 3 tsp. salt
- 2 tsp. black pepper
- 1 tbs. ground coriander
- 1/4 tsp. nutmeg
- 1 tbs. ground cumin
- 250 gm yogurt
- 1/2 cup cooking oil

Methods:

1. Trim all fat and silver skin from lamb. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
2. Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. Cover and marinate for an hour.
3. Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
4. Pour the marinade over the lamb and coat well all over. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
5. Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side. At the end of cooking time brush lamb with oil.
Serve it with Nan and Chutney.

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Grilled Lamb Chops

By on March 28, 2008 in Grilled

Ingredients

- 1 kg Lamb chops
- 1 cup Plain Yogurt
- 1 tsp garam masala
-1 tbsp. Lime Juice
-1 tbsp. Vegetable Oil
-1 1/2 tsp ginger, minced
-1 tsp red chilli powder
-1/2 tsp Salt

Methods:

1. Wash and pat dry the chops.
2. Place the chops in a bowl. Pour lemon juice over, rub it well. Set aside for at least 20 minutes.
3. Mix all the remaining ingredients together and pour it over the chops and coat the chops liberally with this marinade. Cover and leave to marinate for 5-6 hours.
4. Prepare the grill – it is NOT ready until ALL the coals have a THICK coating of grey ash.
5. Remove the chops from the marinade.
6. Grill 4″ to 6″ from the coals, turning occasionally, until all the pieces are cooked through (30 to 45 minutes).
7. Alternatively, Place the chops in a oven at 325F, (170C) or gas mark 3. Roast for 20 25 minutes., Basting frequently and Turing once or twice to brown the both sides.
Decorate with lemon wedges and onion rings. Serve hot with mint chutney and Nan

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Kastoori Kabab

By on March 28, 2008 in Grilled

Ingredients

- 700 g. boneless chicken breast
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 4 tbsp. llemon juice
- 1 tsp. white pepper
- 1 2 tsp. salt
- 1\4 cup butter
- 3\4 cup flour
- 1\2 cup bread crumbs
- 1 inch piece ginger, chopped
- 1-2 green cardamom powder
- 1 tsp. coriander powder
- 3 egg yolks
- 1 tsp. cumin seeds
- 1 tsp. saffron

Methods:

1. Cut the chicken breast into 2 inch pieces. Place the chicken pieces in a large bowl. Mix salt, pepper, garlic and ginger paste with lemon juice and rub into the chicken pieces and keep aside for an hour.
2. Heat butter in a heavy based saucepan or karahi, Add flour and fry gently over low heat until light brown. Reserve about 4-5 tablespoons of the mixture and keep it aside.
3. To the remaining flour mixture add breadcrumbs, ginger, coriander, cardamom powder and chicken pieces. While stirring, cook for 5-8 minutes. Keep aside to cool.
4. Whisk the reserved flour mixture, cumin, saffron and egg yolk together.
5. Coat the chicken pieces with the yolk mixture and skewer the chicken pieces closely on metal skewers and grill over hot charcoal.
6. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, turing once or twice to brown the both sides.
7. Serve with Nan, Poodinay Ki Chutney and Raita.

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Gola Kabab

By on March 28, 2008 in Grilled

Ingredients:

-1 kg. beef mince
-1 tsp ginger paste
-1 tsp. garlic paste
-1 tbsp. unripe papaya
-1 tsp cumin
-1tsp garam masala
-1\4 tsp mace
-1\2 tsp ground green cardamom
-1 egg beaten
-4 tbsp yogurt
-2 tsp salt
-2 onions

Methods:

1. Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden color
2. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste.
3. Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable.
4. Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once.

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Shrimp BBQ

By on March 28, 2008 in Grilled

Ingredients

- 2 tbs. Olive oil
- 2 tbs. Parsley, fresh, chopped
- 2 tsp. Coriander seeds, ground
- 1 tsp. Salt, coarse
- 1/4 tsp. Black pepper
- 2 lb King Prawns
- 2 tbs. Lemon juice
- 1 tb Ginger, grated
- 12 Skewers
- 1/4 tsp. red chili crushed
- 1/2 tsp. Thyme, dried

Methods:

Soak bamboo skewers 1 hour before using.
Clean shrimp with scissors leaving tail intact. Mix all ingredients except shrimp until blended. Add shrimp and marinate 30 minutes at room temperature. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Grill 1-1/2 to 2 minutes per side.

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Chicken Potato Kabab

By on March 28, 2008 in Grilled

Ingredients:

- 1 chicken, cut into pieces
- 2 tbsp. soy sauce
- 1\4 cup water
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/2 Kg. Potatoes, boiled
- 2-3 green chilies, crushed
- 1\4 cup fresh coriander leaves, chopped
- 2 eggs, slightly beaten
- 2 cups bread crumbs
- Oil for frying

Methods:

1. Put chicken, soy sauce, water, salt and black pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water in the saucepan.
2. Remove bones from chicken and chop with a sharp knife. Mash potatoes with a potato masher or fork.
3. In a large bowl place together, mashed potato, chopped chicken, green chilies and coriander leaves and mix well.
4. Make round or oval shaped Kababs with 2 tablespoons of chicken mixture.
5. Dip kebabs first in beaten egg then coat the both sides with bread crumbs.
6. Place a heavy based frying pan over medium heat and add enough oil to cover the surface by 1\2 inch. Reduce heat to low and fry 3-4 kababs at a time to a crisp golden color, turning them once.
7. Serve hot with tomato sauce or chutney.

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Chicken Churgha

By on March 28, 2008 in Grilled

Ingredients

- 1 whole chicken, skin removed
- 4 tbsp. lemon juice
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. curry powder
- 1 level tsp. salt
- oil for deep frying
- 1 tbsp. chat masala
- lemon wedges and onions for decoration

Methods:

1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour.
2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
6. Sprinkle with chat masala.
7.Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.

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Grilled Chicken Boti

By on March 28, 2008 in Grilled

Ingredients

- 1 Chicken cut into 16 pieces
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration

Methods:

1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour.
2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well.
3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.

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Bihari Kabab

By on March 28, 2008 in Grilled

Ingredients

- 2 kg beef pasanda (thin sliced about 2- 3inches wide 4 inches in length)
- 2 tsp correinder(dhaniya) powder
- 2 tsp red pepper powder
- 2 tsp garam masala powder
- .2-3 medium size onions paste
- 4 tbsp mustard oil
- 1 cup yogurt
- 2 onion medium size sliced fried brown and hand crushed
- salt as to your taste
- 1 small kacha(raw) papaya grinded

Methods:

Mix well all the above ingredients and the beef with your hand. leave to marinate for about 6-8 hrs in the fridge. then put the meat in the skewers( folded in layers).
Close held together. put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides. serve it hot with paratha and raita.

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