Kalmi Kabab

                      Kalmi Kabab

 

Ingredients:

·       2 lbs boneless Chicken Thighs

·       1 tbsp Ginger Garlic paste

·       1 tbsp red chilli paste

·       1 tsp White pepper Powder

·       2 tbsp of Vinegar

·       2 tbsp of Refined Oil

·       1 cup of Hung yogurt or thick yogurt

·       ¼  cup of Cream

·       1 tsp of Garam Massala Powder

·       1 tsp Coriander Powder

·       1 tsp of Crushed Peppercorn

·       1 tbsp of Melted Butter

·       Salt to taste.

Directions:

·       In a bowl, put ginger paste, red chili paste, salt, white pepper powder, vinegar, oil together and

·       Mix well. Add chicken pieces and rub well.

·       Whisk hung yogurt in a bowl and add remaining ingredients in the order listed above.

·       Mix well, Put the marinated chicken pieces in the mixture, rub well and leave for 2-3 hours

·       Roast marinated chicken over a grill or in a Tandoor or bake in oven.

·       When chicken is almost cooked, remove it and let moisture drain.

·       Baste with melted butter and roast for another 2 to 3 minutes

Serve hot with Nan and chatney.

Chili Soy Chunks

Chili Soy Chunks

Ingredients: 

1.      1.5 Cups Uncooked Soy Chunks/Nuggets

2.      1 medium Onion, thinly sliced

3.      2 Green Chili Pepper

4.      1 Cup Sliced Bell Peppers (Green or Red)

5.      4 Cloves of Garlic, Minced

6.      1 inch Fresh Ginger, Peeled & Grated

7.      4-6 Dry Red Chilies as per taste

8.      2 tsp sesame seeds & 1 tsp lightly toasted for garnish

9.      4 Tbsp Oil ( Sesame oil preferably)

10.  2 Tbsp Soy Sauce

11.  2 Tbsp Hot Sauce (as per your taste)

12.  2 Tablespoons Tomato Puree fresh or canned

13.  Scallions/Green Onions, chopped – for Garnish

Preparation:

14.  Boil about 4 Cups of water. Stir in 1/2 teaspoon of salt & add the soy chunks/nuggets to the water. Cover & Soak for about 15 Minutes or more.

15.  Heat oil in a wok or pan. Add Red Dry Chilies. Turn them over when they turn darker. Add Sesame seeds to the oil. When they start to sizzle, add   Onions, Hot Chili Peppers, Bell Peppers, Ginger & Garlic. Stir fry at medium heat till the Onions are translucent & just barely start to brown at the ends.

16.  Drain the Soy Chunks; Gently squeeze out some water out of the nuggets.

17.  Add the Soy Chunks/Nuggets to the wok or pan & toss them around for about 5-7 minutes till the onions coat the nuggets.

18.  Combine the soy sauce, Tomato Puree, & Hot Sauce in 1/2 Cup of water. Add this to the soy nuggets in the pan & cook till the nuggets are coated & the oil leaves the sides of the pan, for about 7-10 minutes.

19.  Add water (about 1&1/2 cups) Cover & cook for about 10 minutes, & then uncover & cook for 5 more minutes on high heat.

                        Garnish with green onions & sesame seeds.

Moong-Moth & Masoor Sprout Chart

                  Moong-Moth & Masoor Sprout Chart

ingredients:

• 1/2 cup Saboot Masoor Sprouts
• 1/2 cup Moong sprouts
• 1/2 cup Moth sprouts
• Salt to taste
• 1 Green chili, finely chopped
• 1/2 medium Orange sliced
• 1 medium Onion chopped
• 1/2 medium Apple diced
• 1/2 teaspoon Chaat masala
• 1 tablespoon Lemon juice
• 1 medium Green bell pepper
• 1 medium Cucumber
• 2 medium Tomatoes
• 1 cup of pine apple.
• ½ cup of Sev.

 

 Method

• ·      Place moong, masoor and moth sprouts in a bowl.
• ·    Add salt and quarter cup of water to a bowl and keep it in the microwave for two minutes. Drain it.
• ·      Add green chili & orange.
• ·  Add onion, apple, pineapple and salt to the bowl and mix well Add bell pepper,Cucumber and tomatoes. Add lemon juice & mix well. 
•     Add Chat masala. Sprinkle with Sev and serve with Green chutney and Tamarind Chutney.