Fish Tikka
Ingredients
400 to 500 gm of fish fillet
1 ½ tsp of red chilli powder
1 1/8 tsp of pepper powder
1 ½ tsp of ginger garlic paste
1/8 tsp of turmeric powder
1-2 tbsp of lemon juice
¼ tsp of garam masala powder
salt to taste
1 tbsp of oil
Instruction
Cut the fish 1 ¼ SQR inch in cubes, mix all the ingredients and marinate for at least 2 hours. Preheat the grill to medium then gradually increase the heat. Skewer the pieces of fish then add the extra spice from the mixture over the pieces and place into the grill. Grill for 10 to 12 minutes until it’s cooked. Garnish with two lemon wedges, onion salad and green sauce.
Premium Dum Biriyani
Ingredients
200gm of mutton leg
2 kg of basmati rice
200 gm of soybean oil
4/5 of stick lineman
7/8 of pieces bay leaf
10 of pieces cardamom
1 ½ of tbsp ginger paste
1 tbsp of garlic paste
75 gm of milk powder
¼ gm of saffron
2 tbsp of kewra water
Salt to taste
2 tbsp of sugar
4 liter of water
100 gm of ghee
250 gm of onion
How to cook the meat
In a large vessel, add washed mutton pieces, salt, red chilli powder, turmeric powder, ginger garlic paste. Add cinnamon stick, cardamoms, cloves, black pepper corns, nutmeg powder, and mace powder in the marinated meat and mix well. Add green chilli paste, mint leaves, coriander leaves, crush the deep fried onions and add into it. Add raw papaya paste, add oil and mix it well. Set it aside for about 1 hour. After marination, add whisked yoghurt into the mixture, garam masala powder, lemon juice and mix well. Heat 250 ml oil in a vessel and add clove, cinnamon along with cardamom and onion; fry till they become light brown. Add garlic paste, ginger paste and fry them. Then add the meat to salt and sauté well, so that it mixes with the ginger and garlic paste. Add curd, red chilli powder, green chilli and turmeric and mix well. After that, add tomatoes, butter or ghee and add half of the cilantro/coriander leaves to the mixture mentioned above. Allow it to cook till the meat is tender. When it is done add the remaining cilantro. Cook the meat in less than medium heat, and make sure that it should not stick to the bottom.
Cooking the rice
Soak the rice for one hour; wash and drain it properly then set it aside. Sauté cinnamon, cardamom, bay leaf and sliced onions in hot oil until they are golden brown. Then put ginger and garlic paste and fry to eliminate the raw smell. Keep it for 2 hours under full heat. Add powdered milk, salt, and sugar and stir it. After the water dries out, turn the heat and let it simmer. Pour kewra water; saffron and ghee, and then cover it for 20to 30 minutes. Check to see if the rice has cooked, then serve.
Beef Kalo Bhuna
Ingredients
2 kg of cube cut boneless beef
300 gm of mustard oil
300 gm of sliced onion
150 gm of ginger pest
150 gm of garlic pest
150 gm nut of pest
2 tbsp of garam masala (ground)
4 tbsp of chilli powder
1 tbsp of turmeric powder
4 of cups water
4 tbsp of soya sauce
2 tbsp of crushed black pepper
2 tbsp of chilli sauce
2 tbsp of milk powder
2 tbsp of ghee
How to Cook
Cook the meat in a large pan over medium heat and wait till the water becomes half. Then stir again and again till the meat becomes tender and the masala gets dry. Start mixing rest of the ingredients with the meat. After a while, the beef will become dry and black. Turn the heat down and cover the pan at least for 5 minutes. The entire cooking process might take upto 2.30 hours.
Gulab Jamun
Ingredients
1 cup of milk powder
¼ cup + 2 tbsp of all-purpose flour / maida
1 tsp of ghee / oil
1 tsp ghee of/ oil for greasing
1 tbsp of milk
1 tbsp of curd/ yoghurt or 1 ½ tbsp butter
1 pinch of Baking soda
Ghee/ oil for deep frying
1 tsp of chopped pistachios
For sugar syrup
1 ¼ to 1 ½ cups of Sugar
1 ½ of cup water
4 green cardamom pods or ¼ tsp cardamom powder
Few drops of rose water
Red food colour
How to cook
Mix sugar and crushed cardamoms together in water. Boil the syrup until it turns slightly sticky. Switch off before it goes to a 1 string consistency. If it reaches that consistency, then add 2 tbsp of water and rose water and mix it. Set aside to keep it hot, then mix flour, milk powder and soda; either sieve it or mix uniformly. Add ghee and mix well. Mix together yoghurt and milk. Add 1.5 tbsp of this to the flour mixture. Add a pinch of red food colour to make it pink. Bring the flour together to make dough. Since the dough is sticky, grease your fingers to make a ball. Make sure they have a firm shape and aren’t soggy. Make 12 to 14 equal sized balls and heat up the pan with ghee or oil. Also check if the syrup is hot. If it is not hot, heat it up a bit. While you’re at it, make sure the heat doesn’t exceed its requirement. When the ghee is just medium hot, add the balls. Make sure the oil isn’t too hot, or else the gulab jamuns will become brown without cooking well. To check if you have the right temperature, you can drop a small piece of dough in the oil, it must rise slowly without changing its colour. If it rises rapidly then you will need to cool the oil a bit before frying. Fry the balls until golden stirring uniformly. Add them to the hot syrup and allow them to rest for 3 hours. Once it’s done, garnish with pistachios and serve.
Doi Bundia
Ingredients
2 cups of Greek yoghurt
1/2 cup of sugar
1/2 teaspoon of black pepper powder
1/2 teaspoon of red chilli powder
1/4 teaspoon of mint leaf paste
salt as needed
2-3 cups of cooked bundia
Directions
Mix all the ingredients together in a bowl, excluding the bundia. Take the bundia and mix it with the ingredients.