Chicken Seekh Kabab

Chicken Seekh Kabab
It is a popular street food. Seekh Kabab is a wonderful and spicy delicious dish. This is a popular Kabab recipe .

 Ingredients:

Chicken mince 1 kg
Onion 2 medium
Ginger finely chopped 2 tbsp

garlic finely chopped 2 tbsp
Green chilies 8 chopped
Coriander leaves 8 tbsp
Mustard powder 1 tsp, heaped
Black pepper powder 2 tsp
Salt 2 tsp
Lemon juice 4 tbsp
Oil 4 tbsp for frying

Method:

1. Mix all above Ingredients together very well. Keep aside for 1 hour.
2. Make in the shape of seekh kabab and in a pan heat oil, then Shallow fry it.

3. serve with ketchup, rice and salad.

CHICKEN CASSEROLE

CHICKEN CASSEROLE 

This is a versatile chicken casserole recipe made with vegetables.

Ingredient:

Boneless chicken 1 kg, sliced
Onions 4 tbsp, chopped

Black pepper 2 tsp,

Chili powder 2 tsp

Mustard powder 2 tsp

Flour 4 tbsp, heaped

Ketchup 1 cup

White sauce 5 cups

Worcester sauce 4 tbsp

Egg head boiled 4

Oil 1/2 cup

Water 4 cups
Garlic paste 2 tsp
Capsicum 2, sliced
Oregano leaves 2 tsp
Pasta 3 cup, boiled

For topping:

Grated cheddar cheese 2 cup
Fresh bread crumbs 2 cup
Egg 4  beaten
for White sauce:
Flour 6 tbsp, heaped
Salt 1 tsp
Pepper 1 tsp
Mustard powder 1 tsp
Butter 4 tbsp
Stock cube 1 or chicken powder 1 tsp
Milk 3 cup
Water 2 cup

Method for white sauce:

1. Heat butter in a pan, add flour, salt, pepper and mustard powder, sauté for 1 minutes,   remove from stove.
2. Add water, milk & chicken powder and cook till thick.

Method for casserole:

1. Heat oil in a pan, fry onion and sauté it.
2. Add chicken and garlic paste, & cook for 8 minutes.
3. Then add ketchup, flour and all seasonings and water, cook for 10 minutes till thick.
4. Remove mixture from the fire, and  add all chicken mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg, capsicum and oregano leaves.
5. Spread with white sauce, then spread grated cheese, beaten egg, bread crumbs, dot with butter.
6. Bake it, on 180c for ½ an hour. until hot and bubbly and lightly browned.

BOHRI SALAD

BOHRI SALAD

Ingredients:

Carrot 2, cut in strips
Cabbage 2 ½ cups, sliced
Cucumber 2, cut in strips
Curd 1 kg beaten
Sugar 4 tbsp
Salt 1 tsp

For bhagar:
Mustard seeds ½ tsp
Curry leaves 4-5
Oil 1/2 cup

Method:
1. Beat Curd.
2. Add in salt, sugar & vegetable.
3. Mix all remove in a salad bowl.
4. Heat oil in a large pan, add curry leaves, stir fry for a minute and pour it on the top of salad. Serve chilled.

Mutton chops with black pepper

Mutton chops with black pepper

Ingredients:

Mutton chops 1 kg
Tomatoes 8 chopped
Ginger garlic paste 2 tbsp
Green chilies 4, chopped
Coriander 4 tbsp, chopped
Black pepper 2-½ tsp, crushed
Roasted Cumin 2 tsp, crushed
Roasted Coriander 2 tsp, crushed
Salt 2 tsp, heaped
Oil 1 cup

Method:

1. Heat oil then add chops & fry for 10 minutes.
2. Add ginger and garlic paste, salt and black pepper. fry well.
3. Add chopped tomatoes, cover & cook till chops tender & tomatoes soft.
4. Fry well.
5. Lastly add roasted Cumin and coriander & leave it on dam.
6. Serve with chopped coriander & green chilies.

Cooking perfect turkey

Cooking perfect turkey

1: four kg turkey will be sufficient for six peoples.

2: defrost the turkey fully before roasting by giving enough in the fridge. (Turkey must be at room temperature before cooking)

3: way the turkey after stuffing it needs 3 hours cooking time for 4 kg turkey. Cooked turkey can be checked by piercing the thickest part of thigh with skewer and juices will run clear.

4: stuff only neck or the sides and not the main cavity because it stops the heat reaching the Center of the bird.

5: cover the turkey with aluminum foil for 20 min.to let the juices go back into the meat.