cooking time : 15 minutes
preparation time : 15 minutes
serve:4
ingredients :
mutton mince 500 grams
onion 1 finely chopped
ginger garlic paste 1 tbsp
cinnamon stick 1
turmeric powder 1 tsp
chopped tomato 4
green cardamom 2
curry powder 1 tsp
pepper powder 1 tsp
chilly flakes 1 tsp
potato 1
curry leaf 2
oil 3 tbsp
salt to taste
bun 4
method :
- heat 3 to 4 tbsp oil in a pan add chopped onion ,cinnamon stick , curry leaf ,green cardamom and sauté till onion get nice re-lucent color , add ginger garlic paste , and mutton mince sauté for for 3 minutes .
- add salt , curry powder , chopped tomato , chopped potato and cover and cook for 5 to 8 minutes . or till it get done .
- make fine hole in bun and put this mixture on it .
- serve immediately .
popular delicious and mouth watering street food among the youngsters , commonly in middle east countries like Dubai jaddah , Saudi Arab etc , now its common in India , as well as Pakistan . here we go .
cooking time : 20 minutes
preparation time : 15 minutes
serve: 6
ingredients :
pita bread 6
chicken breast 500 grams
Juliann chopped onion 1 cup
chopped cucumber 1 cup
chopped tomato 1 cup
bite size chopped salad leaves 1 cup
garlic paste 1 tsp
white vinegar 2 tbsp
pepper powder 1/2 tsp
crushed chilly flakes 1 tsp
soya sauce 1 tbsp
curd 3 tbsp
chilly paste 3 tbsp
cinnamon powder 1/4 tsp
oil 3 tbsp
DP sauce 2 tbsp
oil to fry 3 tbsp
for sauce
salt to taste
garlic paste 1 tsp
white pepper 1 tsp
lemon juice 3 tbsp
hung curd 1/2 cup
tahini 3 tbsp
method :
to prepare sauce :
- in a mixing bowl take hung curd , tahini sauce , 1/2 tsp pepper powder , lemon juice , 1 tsp garlic paste , and pinch of salt mix well set aside .
- now in a large mixing bowl take chicken breast pieces add , soya sauce , garlic paste , red chilly paste , chilly flakes , curd , oil , DP sauce , cinnamon powder , pepper powder , white vinegar , mix well and cover with plastic wrap set in fridge to get marinate at-least 30 minutes .
- after that heat 3 tbsp of oil in a pan and stir fry chicken . and cover and cook for 4 minutes , or till the chicken get cooked fully .
assembling :
- stir fry pita bread . now put 2 tbsp chicken pieces followed by salad leaf , cucumber , tomato , and onion slices .
- then put 1 tbsp tahini sauce over it , and serve .if you dont have pita bread then use your buns .
cooking time : 20 minutes
preparation time : 10 minutes
serve:6
ingredients :
basmati rice 1 kg soaked in water for 30 minutes
ginger garlic paste 1 tbsp
mutton 1 kg
tomato 250 grams
green chillies 10
onion 2
salt to taste
fennel seeds 1 tbsp
whole coriander 1 tbsp
cumin seeds 1 tsp
cardamom 4
black cumin 1 tsp
whole pepper 1 tsp
bay leaf 2
clarified butter 1/2 cup
oil 2 tbsp
mint leaf 1 cup
to garnish
mint leaf few
onion slices few
method :
- in a pressure cooker take 4 glass of water add 1 kg mutton pieces , along with 1 tbsp ginger garlic paste , 1 finely chopped onion , 1 tbsp fennel seeds crushed , coriander seeds crushed , cardamom whole , and cumin seeds , black pepper and salt to taste and pressure cook it till mutton get fully cooked .
- after that drain the stock of water and remove the mutton pieces in separate platter set aside .
- in a pan melt 1/2 cup clarified butter and 2 tbsp oil and add black cumin , and bay leaf , when it starts cracking add 1 finely chopped onion , and 250 grams chopped tomato, mutton pieces and cook till tomato get soften .
- add soaked tomato and sliced green chillies . and sauté for 1 minute. then add yakhni ( mutton stock ). and cover and cook on high flame till rice get cooked about 95 % . ( check salt if you feel its ok then cook it as it is if its less then add accordingly).
- add chopped fresh mint leaf . and again cover and cook for 5 minutes on slow flame .
- after that stir . and remove it in a plater . serve with any raita .
to beat the summer heat try this refreshing chilled fruit salad / fruit chaat , too common in India as a street food .
cooking time : nil
preparation time : 15 minutes
serve: 6
ingredients :
chopped banana 1
chopped apple 1
chopped mango 1
chopped grapes 1 cup
chopped kiwi 1 cup
pineapple 1 cup chopped
for dressing :
black salt / sea salt 1/2 tsp
honey 1 tbsp
roasted cumin powder 1/2 tsp
pepper powder 1/4 tsp
lemon juice 2 tbsp
method :
- take all the fruits( banana, apple mango , kiwi , grapes etc ) in a large mixing bowl toss all them together .
- in a separate small mini bowl take lemon juice , add honey mix well , then add pepper powder crushed roasted cumin and sea salt or black salt mix well .
- pour this over fruits and toss again . serve .
cooking time : 20 minutes
preparation time : 15 minutes
serve: 6
ingredients :
for sauce :
ketchup 2 tbsp
butter 1 /4 cup
paprika/crushed red chilly 1 tbsp
salt to taste
brown sugar 1 tsp
pepper powder 1/4 tsp
lemon juice 2 tbsp
Worcestershire sauce 1 tbsp
grated garlic 1/2 tsp
for chicken bites :
chicken skinless 1 kg
refined flour 1 cup
salt 1/2 tsp
pepper powder 1 tsp
garlic paste 1 tbsp
corn flour 3 tbsp
soya sauce 2 tbsp
egg 2
oil to deep fry
method :
to prepare chicken bites :
- in a mixing bowl take chicken pieces ,( you can take boneless or with bone)add salt , 1 tsp pepper powder , 1 tbsp garlic paste , 3 tbsp corn flour and 2 tbsp soya sauce mix well and set aside to marinate .
- in a platter take refined flour and season it with pinch of salt and pepper . now break egg in a separate bowl and slightly whisk .
- now take chicken pieces and dip it in egg then coat it with refined flour mixture . and deep fry it in oil . set aside
to prepare BBQ sauce :
- melt 1/4 cup of butter in a sauce pan add grated garlic ,ketchup , pepper salt , paprika, and 1/2 cup of water . give it a boil , then close the flame and add Worcestershire sauce , brown sugar , and lemon juice give it a stir .
- serve with crispy chicken bites .
cooking time : 20 minutes
preparation time : 30 minutes
serve: 6-8
ingredients :
chicken 1 or 1.5 kg in large pieces
salt to taste
ginger garlic paste 2 tbsp
black whole pepper corn 5
fennel seeds 1 tsp
coriander seeds 1 tbsp
garlic clove 1
ginger 1 small pieces
rice 1 kg ( soaked in water )
curd 1 cup
fresh milk 1 cup
clarified butter 1 cup
mint leaf 1 bunch
biryani masala 1 packet
chopped onion 3
lemon 3
green chillies 8
yellow food color pinch
salt to taste
method :
- in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl .
- drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside .
- heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .
- place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes .
- serve with any raita .
cooking time : 30 minutes
preparation time : 15 minutes
serve: 5
ingredients :
to prepare kebabs :
mutton/beef mince 1 kg
salt to taste
ginger garlic paste 1 tbsp
green chopped fresh coriander 2 tbsp
onion 2
green chillies 7
cumin powder 1 tbsp
egg 1
for biryani :
boiled rice 1/2 kg
onion 3
ghee 1 tbsp
oil 1 cup
ginger garlic paste 1 tbsp
red chilly powder 1 tbsp
cumin powder 1 tsp
turmeric powder 1 tsp
tomatoes 3
mint leaf 1 bunch
coriander leaf 1 bunch
green chillies 5
bay leaf 1
whole black pepper corn 6
lemon 2
method :
- take mutton mince salt , ginger garlic paste , 2 onion , 1 tbsp cumin powder ,6-7 green chillies . fresh green chopped coriander leaf and mix well , break one egg in it and again mix , make balls out of the mixture . and set aside .
- heat oil in a pan add chopped onion and sauté till it golden brown color , add chopped tomatoes along with red chilly powder , bay leaf , pepper corns, cumin , and turmeric powder , salt , and sauté cover and cook for 5 minutes on slow flame 1 cup water . when oil comes out put kebabs ball on i gently and again cover the lid . and cook 5 minutes more .add chopped fresh coriander chopped fresh mint leaf green chillies and lemon juice .
- add rice over it followed by ghee / clarified butter and cover and cook on slow flame for 15 minutes .
- sere with any raita .
cooking time : 10 minutes
preparation time : 10 minutes
serve: 4
ingredients :
skinless chicken breast 4 chopped
ginger paste 1 tbsp
salt to taste
white vinegar 1/2 cup
lemon juice 5 tbsp
crushed pepper 1 tbsp
oil 1/2 cup
method :
- in a sauce pan take chopped chicken breast add 1/2 cup of vinegar and salt to taste and cook till water dries .
- now add 5 tbsp lemon juice , 1 tbsp crushed pepper , 1 tbsp ginger paste and sauté for 5 minutes .
- spicy chicken serve with naan .
cooking time : 15 minutes
preparation time : 15 minutes
serve:5
ingredients :
potato 4 -5 medium size peeled
green peas 1/2 cup
carrot 1 finely chopped
button red whole chilly 10-15
turmeric powder 1 tsp
finely chopped green chillies 4-6
cumin 1 tsp
fenugreek seeds 5 to 8
dill leaf 1 bunch chopped
fenugreek leaf 1 bunch chopped
green bean 10-15 chopped
onion 1 finely chopped
oil 1 cup
dry mango 4 -6
chopped garlic cloves 6
method :
- heat a cup of oil in a pan and sauté cubes potato and remove it in a bowl when it get golden patches over it , this may take 2 to 3 minutes .
- in the same oil chopped onion and sauté till it get golden color add fenugreek seeds , and cumin seed when seed start cracking down add green peas, chopped carrot , soya beans , green beans , turmeric powder , fenugreek leaf , and garlic cloves .dill leaf , and salt and mix well and cook on slow flame for 10 minutes .
- after that when water gets dry add dry mango ( khatai) , green chilly , and fried potato and cover and cook another 5 to 7 minutes or till potato get done fully .
- serve with plane rice or with roti .
cooking time :15 minutes
preparation time : 15 minutes
serve: 4
ingredients :
chicken boneless 250 grams
chilly powder 1 tsp
chilly flakes 1 tsp
ginger garlic paste 1 tsp
salt to taste
roasted cumin powder 1 tsp
curry powder 1 tsp
orange food color 1/2 tsp
lemon juice 1 tbsp
iceberg lettuces as required
pickled beetroot as required
chopped cucumber 1
capsicum thinly sliced 1/2 cup ( optional )
sliced tomato 1 cup
sweet mango chutney 3 tbsp
cream cheese 2 tbsp
mayonnaise 3 tbsp
tortilla 4
oil 4 tbsp
method :
- in a mixing bowl take boneless chicken pieces , chilly powder chilly flakes , ginger garlic paste , salt . roasted cumin powder , curry powder , and orange food color, mango juice and mix well , marinate this mixture for 20 minutes .
- after that heat 4 tbsp oil in a pan and add marinated chicken and sauté for 2 minutes , cover and cook on slow flame for 10 minutes .
assembling :
- place tortilla in a plate and put mayonnaise and cream cheese over it evenly , then put lettuce leaf , and pickled beet root , and sweet mango chutney .
- then put layer of chicken , cucumber and tomato , put 1 tsp mayonnaise again and roll it . and serve .
cooking time : 20 minutes
preparation time : 15 minutes
serve: 6-7
ingredients :
chicken skin less 1 kg
salt to taste
grated coconut 2 tbsp
cumin seeds 1 tsp
black pepper 1 tsp
mace powder 1/2 tsp
turmeric powder 1/2 tsp
chilly powder 1 tsp
coriander powder 1 tsp
green cardamom whole 6
bay leaf 2
kewra 1/2 tsp
taatri 1/2 tsp
yogurt 250 grams
clarified butter 250 gram
fried onion 250 gram
milk 1/2 cup ( optional)
green coriander leaf 2 tbsp
green chillies slices 4
Julian chopped ginger 1 tbsp
method :
- in a grinder jar put 1 tsp cumin seeds , 1 tsp pepper whole , 2 tbsp dessicated coconut , and 1/2 tsp mace powder , run it make fine powder ,set aside .
- take this spices mixture in a large mixing bowl and add , 1/2 tsp turmeric powder , 1 tsp chilly powder , 1/2 tsp salt , 1 tsp coriander powder , 2 bay leaf , 5 to 6 green cardamom , 1/2 tsp kewra essence , 1/2 tsp taatri mix well ,
- now add 250 grams yogurt and mix well .
- now add chicken pieces and mix well , cover it with plastic wrap and set aside for 2 hours to marinate ( put it in fridge ).
- after that melt 250 grams of clarified butter in a pan and add marinated chicken in it . cover and cook on slow flame for 10 minutes .
- add 250 grams fried onion and sauté till oil comes out from mixture .
- add 1/2 cup of milk to make gravy , cover and cook for another 5 minutes ,
- in the end add Julian chopped ginger , slices green chillies , chopped coriander leaf . and serve with naan .
cooking time : 20 minutes
preparation time : 15 minutes
serve:6
ingredients :
for fried fish :
surmai fish (king fish ) 1 kg
ginger garlic paste 2 tsp
salt 1/2 tsp
carom seeds powder 1/4 tsp
pepper powder 1 tsp
oil 3 tbsp
rice flour 4 tbsp
red chilly flakes 1 tsp
lemon juice 1 tbsp
for sauce :
curry leaf 6 to 10
tomato paste 1 cup
coriander powder 1 tsp
turmeric powder 1 tsp
finely chopped ginger 1 inch
red chilly powder 1 tsp
onion paste 1/2 cup
lemon juice 2 tbsp
oil 1/2 cup
coriander leaf 1/2 cup chopped
method :
for fried fish :
- in a large mixing bowl take fish pieces , ginger garlic paste , pepper powder , carom powder , salt 1/2 tsp , rice flour , lemon juice , red chilly flakes , 2 tbsp oil and mix well , set aside for 30 -40 minutes to marinate .
- after that heat 2 cups of oil in a pan and deep fry it . until golden brown , remove in a platter and set aside .
to make gravy :
- to make gravy heat 1/2 cup of oil in a pan add curry leaf , and sauté for 30 seconds then add onion paste , red chilly powder , coriander powder and sauté for 5 minutes .
- add tomato puree salt and cover and cook till oil comes out , and it simmer .
- add fried fish and give it a gentle stir , add lemon juice and fresh parsley / coriander leaf , and finely chopped ginger , close the flame .
- remove in a platter and serve with plan white rice .
cooking time : 20 minutes
preparation time : 15 minutes
serve: 5
ingredients :
meat balls :
mutton/beef mince 500 grams
salt to taste
ginger garlic paste 1 tsp
thyme 1/2 tsp
black pepper powder 1/2 tsp
green fresh cardamom chopped 2 tbsp
green chillies 5
tommato puree 1 tbsp
egg 1
chilly powder 1 tsp
refined flour 2 tsp
onion 1 tbsp
milk 1/2 cup
bread crumbs 1/2 cup
oil 1 cup
for sauce :
caned tomato 1 cup
salt 1/2 tsp
chopped onion 1
garam masala powder 1/2 tsp
sugar 1/2 tsp
garlic paste 1 tsp
chilly powder 1 tsp
method :
to make meat balls :
- take mutton mince , salt , thyme pepper powder , red chilly powder soaked bread crumb in 1 cup of milk , egg , onion , refined flour , tomato puree, black pepper powder , and ginger garlic paste , green chillies , and fresh coriander . run it .
- when it get well blended and all the spices get mix with meat remove in a bowl , and make fine balls out of this mixture .
- deep fry the balls in oil . set aside .
to make sauce :
- heat 2 tbsp oil in a pan and add garlic paste and chopped onion , when onion get golden color add tomato pulp ( caned )chilly powder , sugar , and garam masala powder mix well . when it get a boil . add fried meat balls and cover and cook on slow flame for 5 minutes .
- remove in a platter and serve with garlic bread or with rumali roti .
cooking time : 15 minutes
preparation time : 15 minutes
serve:2
ingredients :
spinach 1/2 kg
salt to taste
chicken stock 2 cup
bread slices 2 chopped
pepper powder 1 tsp
fresh cream 1/2 cup
method :
- wash spinach leaf and put it in a pan along with 1/2 cup of water . and cover and cook for 10 minutes on slow flame .after that grind it and make fine paste .
- boil 2 cups of chicken stock and add prepared spinach mixture in it . cook on slow flame more 5 minutes .
- in the end add bread slices , crushed pepper , salt and stir for a while .
- remove in a bowl and garnish it with fresh cream .
note :
vegetarian people if don't like non veg then they can make it with vegetarian stock too . if they like they can add chicken chunks too .
cooking time : 20 minutes
preparation time : 15 minutes
serve:5
ingredients :
cottage cheese 500 grams
salt to taste
spinach 1 bunch
garlic 4 cloves
milk 1 cup
crushed black pepper 1 tsp
chopped green chillies 6
butter 2 tbsp
fresh cream 4 tbsp
method :
- wash spinach leaf gently . then put it is a pan and cover and cook in slow flame for about 10 minutes . then put it in grinder jar and make fine paste set aside .
- in a pan heat a tbsp butter and add chopped garlic cloves and stir till it get nice golden color then add spinach paste and sauté for 4 to 5 minutes then add milk and salt and cook about 6 to 8 more minutes .
- in a separate frying pan melt 1 tbsp butter and shallow fry cheese cubes on both the side . then add it in gravy . season it with pepper crushed, green chillies and salt and cover and cook more 4 to 5 minutes .
- remove in a platter and garnish with fresh cream
