October 26th, 2006 by alice
Tags: Iftar, Kebabs, Malai, Seekh
INGREDIENTS
- 500g finely mincedmutton(keema)
- 1cuponions, peeled,washed and finely chopped
- 3green chilies, washed and finely chopped
- 2tablespoonsfresh mint leaves, washed and finely chopped
- 1/8teaspooncinnamon
- 1/8teaspoonpowdered cloves
- 1/8teaspoonground mace(javitri)
- 1/8teaspoonground nutmeg(jayphal)
- 1/8teaspoonblack pepper
- 1/4teaspoonred chili powder
- 2tablespoonscream
- salt
- 2tablespoonsgraham flour, dry roasted on a griddle
- 1egg
- oil, to fry
DIRECTIONS
- Combine everything together in a large bowl except the oil.
- Mix well.
- Grease your palms with a little oil.
- Shape small portions of the keema mixture into kebabs.
- Flatten slightly.
- Heat oil in a wok.
- Shallow fry the kebabs on medium flame in it until well browned on either side.
- Serve hot.
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September 24th, 2006 by alice
Tags: Iftar, Rahebramadan, Recipe
INGREDIENTS
- 80geggplants, washed
- 20gtomatoes, washed,peeled and finely chopped
- 20ggreen bell peppers, washed and finely chopped
- 10gonions, peeled,washed and finely chopped
- 1gparsley, washed and chopped
- 1gmint leaves, washed and chopped
- 2ggarlic, peeled,washed and chopped
- 2gsalt
- 20mllemon juice
- 20mlolive oil
DIRECTIONS
- Grill the eggplant until done.
- Chop it into small pieces and mix it with the remaining ingredients.
- Top with a dash of olive oil.
- Serve immediately.
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September 24th, 2006 by alice
Tags: Iftar, Ramadan, Recipe, Tagen
INGREDIENTS
- 50g grilledhamour fish
- 50gtahini paste
- 40gonions
- 5ggarlic
- 20mllemon juice
- 10mlorange juice
- 2gsalt
- 1gcumin seeds
- 1gwhite pepper
- 20goil
- 2gpine nuts
- 100ml coldwater
- 20mlolive oil
DIRECTIONS
- Mix the tahina paste with cold water in a bowl.
- Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
- Mix well and keep aside.
- Heat oil in a skillet.
- Add garlic and 20gms of onion.
- Stir-fry until brown.
- Add the tahina mix and keep boiling on low flame until well cooked.
- Allow to cool.
- When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
- Serve hot.
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August 5th, 2006 by alice
Tags: Alleh, Balls, Bolaypotato, Iftar
INGREDIENTS
- 250gpotatoes, boiled with salt and mashed
- 300gbeef, cut into small pieces and boiled with pepper powder,salt and yellow powder
- 2mediumonions, peeled,washed and chopped
- 4green chilies, washed and finely chopped
- 1pinchturmeric powder
- 1tablespoonblack pepper
- salt
- oil, to fry
- 3/4cupall-purpose flour(maida)
DIRECTIONS
- Mix all the ingredients except the oil and flour in a large bowl.
- Grease your palms with a little oil.
- Shape the mixture into equal-sized balls with your palms.
- To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter.
- Heat oil in a small wok.
- Dip the balls in the batter.
- Deep fry the potato balls in the hot oil on either side until golden.
- Drain on clean paper kitchen napkins.
- Serve hot with tomato ketchup or chutney of your choice.
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