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Ingredients:
- 500 grams finely minced lamb (preferably from the leg)
- 2 tablespoons raw papaya paste (acts as a tenderizer)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon green chili paste (adjust to taste)
- 1 teaspoon garam masala powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cloves
- 1/2 cup finely chopped fresh coriander leaves (cilantro)
- 1/2 cup finely chopped fresh mint leaves
- Salt to taste
- 2 tablespoons ghee (clarified butter), melted (for basting)
For garnish:
- Onion rings
- Lemon wedges
- Fresh mint leaves
Tips:
- Minced Meat: The key to a good Kakori kebab is finely minced meat, preferably from the leg of lamb. This gives the kebabs their tender texture.
- Papaya Paste: Raw papaya acts as a natural meat tenderizer. If you can’t find raw papaya, you can use meat tenderizer powder as an alternative.
- Grilling: Ensure your grill or barbecue is sufficiently hot before placing the kebabs on it. This helps in achieving a nice char and seals in the juices.
Instructions:
1.Prepare the Meat Mixture:
- In a large mixing bowl, combine the minced lamb with raw papaya paste, ginger paste, garlic paste, green chili paste, garam masala powder, black pepper, nutmeg, mace, cloves, chopped coriander leaves, chopped mint leaves, and salt.
- Mix everything together thoroughly, ensuring the spices are evenly distributed throughout the meat. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld.
2.Prepare the Skewers:
- Preheat your grill or barbecue to medium-high heat.
- Take handfuls of the marinated meat mixture and mold them onto skewers, forming long sausage-like shapes. Press and shape the meat gently so it adheres to the skewers securely.
3.Grilling:
- Place the skewers on the preheated grill. Cook the kebabs, turning occasionally, until they are evenly browned and cooked through. Baste the kebabs with melted ghee during grilling to keep them moist and flavorful.
4.Serve:
- Once cooked, remove the kebabs from the grill and place them on a serving platter.
- Garnish with onion rings, lemon wedges, and fresh mint leaves.
- Serve hot with naan, mint chutney, or your favorite Indian bread and accompaniments.
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup plain yogurt (curd)
- 2 tablespoons ghee (clarified butter), melted
- 1/2 cup lukewarm water (adjust as needed)
- Butter for brushing (preferably melted)
Instructions:
1.Prepare the Dough:
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- Add the plain yogurt and melted ghee to the flour mixture. Mix well using your hands or a spoon.
- Gradually add lukewarm water, a little at a time, and knead the mixture into a soft and smooth dough. The amount of water needed may vary; you may need slightly more or less than 1/2 cup.
- Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
2.Rest the Dough:
- Grease the dough lightly with oil, cover it with a damp cloth, and let it rest in a warm place for about 2 hours. This resting period helps in developing the flavors and texture of the naan.
3.Preheat the Oven:
- Preheat your oven to the highest temperature setting (usually around 500°F or 260°C). If you have a pizza stone or baking steel, place it in the oven during preheating to get it hot.
3.Preheat the Oven:
- Preheat your oven to the highest temperature setting (usually around 500°F or 260°C). If you have a pizza stone or baking steel, place it in the oven during preheating to get it hot.
4.Shape and Roll the Naan:
- After the dough has rested, divide it into equal-sized balls (about the size of a golf ball).
- Dust a rolling surface lightly with flour. Take one dough ball, flatten it slightly, and roll it out into an oval or round shape of about 1/4 inch thickness. If the dough sticks, dust it with a little flour.
5.Bake the Naan:
- Place the rolled naan onto the hot pizza stone or baking sheet in the preheated oven.
- Bake for about 2-3 minutes, or until the naan puffs up and the top surface begins to get golden brown spots. You can also broil it for the last 1 minute to get a charred effect on top.
6.Apply Butter:
- Remove the naan from the oven and immediately brush the top with melted butter. This step ensures that the naan stays soft and gives it a delicious buttery flavor.
7.Serve:
- Repeat the process with the remaining dough balls.
- Serve the butter naan hot, brushed with more butter if desired, alongside your favorite curries or dishes.
Tips:
- Yogurt: Yogurt adds softness to the naan. Use plain, unsweetened yogurt for best results.
- Resting Time: Allowing the dough to rest is crucial for soft and fluffy naan. It helps the gluten relax and makes the dough easier to roll out.
- Baking: If you don’t have a pizza stone or baking steel, you can also cook the naan on a hot skillet or griddle over medium-high heat on the stovetop. Cook each side for about 1-2 minutes until bubbles form and it gets golden brown spots.
Ingredients:
For the Cauliflower Fritters:
- 1 medium cauliflower, cut into florets
- 1/2 cup all-purpose flour (maida)
- 1/4 cup cornstarch
- 1 tablespoon ginger-garlic paste
- 1 teaspoon soy sauce
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Water as needed
- Oil for deep frying
For the Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, slit (adjust to taste)
- 1 medium onion, finely chopped
- 1 medium bell pepper (capsicum), diced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- 1/2 teaspoon sugar
- Salt to taste
- 1/4 cup spring onions (scallions), finely chopped (for garnish)
Tips:
- Cauliflower Prep: Ensure the cauliflower florets are dry before dipping them into the batter. This helps the batter adhere better to the florets.
- Frying: Fry the cauliflower florets in batches to maintain the oil temperature and ensure they cook evenly and become crispy.
- Adjust Seasonings: Adjust the amount of chili sauce and green chilies according to your spice preference.
Instructions:
1.Prepare the Cauliflower Fritters:
- In a large bowl, mix together all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, chili powder, and salt.
- Gradually add water to make a smooth and thick batter that coats the cauliflower florets well.
- Heat oil for deep frying in a pan over medium-high heat.
- Dip each cauliflower floret into the batter, ensuring it is well coated, and then gently drop it into the hot oil.
- Fry the cauliflower florets in batches until they are golden and crispy. Remove them using a slotted spoon and drain excess oil on paper towels. Set aside.
2.Make the Manchurian Sauce:
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Add finely chopped garlic, ginger, and green chilies. Saute for a minute until fragrant.
- Add finely chopped onion and diced bell pepper (capsicum). Stir-fry for 2-3 minutes until they are slightly softened and have a nice crunch.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt. Mix well and cook for another minute.
3.Thicken the Sauce:
- Stir the cornstarch-water mixture again to ensure it’s well combined, and then pour it into the pan while stirring continuously.
- Cook the sauce for 1-2 minutes until it thickens and becomes glossy. Adjust the consistency of the sauce by adding more water if needed.
4.Combine Cauliflower with Sauce:
- Add the fried cauliflower florets to the pan with the sauce. Toss gently to coat the florets evenly with the sauce.
- Cook for another 1-2 minutes, allowing the cauliflower to absorb the flavors of the sauce.
5.Serve:
- Garnish with finely chopped spring onions (scallions).
- Serve Gobi Manchurian hot as an appetizer or as a side dish with fried rice or noodles.
Ingredients:
- 400 grams mushrooms, cleaned and sliced (button mushrooms or any variety you prefer)
- 3-4 tablespoons olive oil or vegetable oil
- 4-5 cloves garlic, minced
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon red chili flakes (adjust to taste)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon paprika or cayenne pepper (optional, for extra heat)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- Salt to taste
- Fresh coriander leaves (cilantro) or parsley, chopped for garnish
- Lemon wedges, for serving (optional)
Tips:
- Variations: You can customize this dish by adding other herbs and spices like thyme, basil, or smoked paprika according to your taste.
- Spice Level: Adjust the amount of green chilies and red chili flakes based on how spicy you like your dish.
- Mushroom Selection: While button mushrooms are commonly used, feel free to use any variety of mushrooms such as cremini, shiitake, or portobello for different flavors and textures.
Instructions:
1.Prepare the Mushrooms:
- Clean the mushrooms thoroughly and slice them. If they are large, you can halve or quarter them.
2.Sauté the Garlic and Spices:
- Heat olive oil or vegetable oil in a large pan over medium heat.
- Add cumin seeds and sauté for a few seconds until they start to sizzle.
- Add minced garlic and chopped green chilies. Sauté for about 1-2 minutes until the garlic turns golden and fragrant. Be careful not to burn the garlic.
3.Cook the Mushrooms:
- Add the sliced mushrooms to the pan. Stir well to coat them with the garlic and oil mixture.
- Cook the mushrooms over medium-high heat for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
4.Seasoning:
- Add red chili flakes, paprika or cayenne pepper (if using), ground black pepper, dried oregano, and salt to taste. Mix well to combine all the spices with the mushrooms.
5.Finish and Serve:
- Cook for another 2-3 minutes, allowing the mushrooms to absorb the flavors of the spices.
- Remove from heat and garnish with chopped fresh coriander leaves or parsley.
- Serve hot as a side dish or appetizer. Optionally, serve with lemon wedges on the side for added freshness and tanginess.
Ingredients:
- 2 medium-sized beetroots, peeled and grated
- 1 small onion, chopped
- 2-3 cloves garlic, chopped
- 1-2 green chilies, chopped (adjust to taste)
- 1/2 inch piece of ginger, chopped
- 1 tablespoon oil (preferably sesame oil or any cooking oil)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 6-8 curry leaves
- 2 tablespoons roasted peanuts (optional, for added texture and flavor)
- Salt to taste
- 1 tablespoon tamarind paste or 1 tablespoon lemon juice
- Fresh coriander leaves (cilantro) for garnish
Instructions:
1.Prepare the Beetroot:
- Peel the beetroots and grate them using a grater. You can also chop them into small pieces if preferred.
2.Saute the Ingredients:
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped garlic, ginger, and green chilies. Saute for a minute until they turn fragrant.
3.Cook the Beetroot:
- Add chopped onions and saute until they turn translucent.
- Add grated beetroot to the pan. Mix well and cook for about 5-7 minutes until the beetroot softens and cooks through.
4.Seasoning:
- Add salt to taste and curry leaves. Stir well to combine.
- If using roasted peanuts, add them now for extra crunch and flavor.
5.Blend:
- Allow the mixture to cool slightly, then transfer it to a blender or food processor.
- Add tamarind paste or lemon juice. Blend until you get a smooth paste-like consistency. If needed, you can add a little water to adjust the consistency.
6.Tempering (Optional):
- In the same pan, heat a little more oil. Add a pinch of asafoetida (hing) and a few curry leaves. Let them sizzle for a few seconds.
- Pour this tempering over the blended beetroot chutney and mix well.
7.Garnish and Serve:
- Garnish with fresh chopped coriander leaves (cilantro).
- Serve beetroot chutney with dosa, idli, rice, or use it as a spread for sandwiches or wraps.
Tips:
- Spice Level: Adjust the amount of green chilies according to your preference for spiciness.
- Texture: You can make the chutney smooth or leave it slightly chunky depending on your preference.
- Storage: Store leftover chutney in an airtight container in the refrigerator for up to 4-5 days.
Ingredients:
- 6 eggs, boiled and peeled
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies, slit (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- Salt to taste
- 1/2 cup plain yogurt, whisked
- Fresh coriander leaves (cilantro) for garnish
Instructions:
1.Boil and Prepare the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the eggs simmer for 9-10 minutes.
- Remove the eggs from the hot water and place them in a bowl of cold water to cool. Once cooled, peel the eggs and set them aside.
2.Make the Curry Base:
- Heat oil or ghee in a large skillet or pan over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
3.Add Spices:
- Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
- Add turmeric powder, red chili powder, coriander powder, garam masala powder, and cumin powder. Stir well to combine and cook the spices for another minute.
4.Cook Tomatoes:
- Add finely chopped tomatoes to the skillet. Cook until the tomatoes are soft and oil starts to separate from the masala.
5.Simmer the Curry:
- Reduce the heat to low. Add whisked yogurt to the skillet, stirring continuously to prevent curdling. Cook for 2-3 minutes until the yogurt is well incorporated into the masala.
6.Add Eggs:
- Gently add the boiled eggs to the curry sauce. Stir carefully to coat the eggs with the sauce.
- Simmer the curry for another 5-7 minutes, allowing the flavors to meld together and the eggs to absorb some of the sauce.
7.Serve:
- Garnish with fresh chopped coriander leaves (cilantro).
- Serve hot egg curry with steamed rice, roti, naan, or crusty bread.
Tips:
- Boiling Eggs: Adjust the boiling time according to your preference for the consistency of the egg yolks.
- Spice Level: Adjust the amount of red chili powder and green chilies according to your taste.
- Variations: You can add coconut milk for a creamy texture or additional vegetables like peas or bell peppers to enhance the curry.
Ingredients:
- 4 medium-sized potatoes (about 500 grams), boiled, peeled, and mashed
- 1/2 cup breadcrumbs (adjust as needed for binding)
- 1/4 cup finely chopped onion
- 2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon finely chopped fresh coriander leaves (cilantro)
- 1 teaspoon ginger paste or grated ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon amchur (dry mango powder) or chaat masala
- Salt to taste
- Oil for shallow frying
Tips:
- Boiling Potatoes: Boil potatoes until they are fork-tender but not mushy. Let them cool slightly before peeling and mashing.
- Breadcrumbs: Breadcrumbs help in binding the tikki mixture. Adjust the quantity as needed to achieve the right texture.
- Variations: You can add grated paneer (Indian cottage cheese) or boiled peas to the mixture for added flavor and texture.
- Make Ahead: You can prepare the aloo tikki mixture in advance and refrigerate it. Fry the tikkis just before serving for best results.
Instructions:
1.Prepare the Aloo Tikki Mixture:
- In a large mixing bowl, combine the mashed potatoes, breadcrumbs, finely chopped onion, green chilies, chopped coriander leaves, ginger paste, cumin powder, coriander powder, garam masala powder, red chili powder, amchur or chaat masala, and salt to taste.
- Mix everything well until all the ingredients are evenly combined. The mixture should be soft and pliable but firm enough to hold its shape.
2.Shape the Aloo Tikki:
- Divide the mixture into equal-sized portions and shape them into round patties or discs. You can make them about 1/2 inch thick and 2-3 inches in diameter. Press gently to flatten them.
3.Pan Fry the Aloo Tikki:
- Heat oil in a non-stick skillet or frying pan over medium heat.
- Once the oil is hot, carefully place the shaped tikkis in the pan, leaving enough space between them.
- Shallow fry the tikkis until they are golden brown and crispy on both sides, flipping them carefully with a spatula. This usually takes about 4-5 minutes per side. Adjust heat as needed to ensure even cooking without burning.
4.Serve:
- Once the aloo tikkis are golden and crispy, remove them from the pan and drain excess oil on paper towels.
- Serve hot with green chutney, tamarind chutney, yogurt, or as part of chaat garnished with chopped onions, coriander leaves, and sev (crispy chickpea flour noodles).
Ingredients:
For the Broccoli Pesto:
- 2 cups broccoli florets
- 1/2 cup fresh basil leaves (packed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or walnuts
- 2 cloves garlic, peeled
- Juice of 1/2 lemon
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
For the Pasta:
- 250 grams pasta (spaghetti, linguine, or any type you prefer)
- Salt for boiling water
- Extra grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Tips:
- Variations: You can customize this recipe by adding cherry tomatoes, sautéed mushrooms, or grilled chicken for added flavor and protein.
- Storage: Leftover broccoli pesto can be stored in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for longer storage.
- Nut-Free Option: If you have nut allergies, you can omit the pine nuts or walnuts from the pesto. The pesto will still be flavorful and delicious.
Instructions:
1.Prepare the Broccoli:
- Bring a pot of water to boil. Add the broccoli florets and blanch them for about 2-3 minutes, until they are tender but still bright green. Drain and set aside to cool slightly.
2.Make the Broccoli Pesto:
- In a food processor or blender, combine the blanched broccoli florets, fresh basil leaves, grated Parmesan cheese, toasted pine nuts or walnuts, garlic cloves, and lemon juice.
- Pulse a few times to chop everything roughly.
3.Blend the Pesto:
- With the food processor running, gradually drizzle in the extra virgin olive oil until the mixture is smooth and well combined. You may need to stop and scrape down the sides of the bowl occasionally.
- Season with salt and pepper to taste. Adjust the consistency by adding more olive oil if needed. The pesto should be thick and spreadable.
4.Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
5.Combine Pasta and Pesto:
- In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat.
- Add the drained pasta to the skillet along with the prepared broccoli pesto. Toss well to coat the pasta evenly with the pesto sauce. If the sauce is too thick, add some of the reserved pasta cooking water to loosen it up.
6.Serve:
- Transfer the broccoli pesto pasta to serving plates.
- Serve hot, garnished with extra grated Parmesan cheese if desired and fresh basil leaves.