Ingredients

• 2 chickens breasts  4 pcs.
• 1 tsp ginger paste
• 1 tsp garlic  paste
• 1 tsp salt
• 1 tbs. red chili  powder
• ½ cup Lime juice
• ¼ cup water
• 3 tbs. oil
• ½ tsp. garam masala

How to make Chatpata Chicken Tikka:

• Mix all the ingredients together except for the chicken to make the marinade.
• With a sharp knife make 4-5 deep cuts in the chicken breast width wise.
• Marinate the chicken in the mixture overnight.
• Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece.
• Grill it on a BBQ or broil it in an oven for 35 minutes.
• Chatpata Chicken Tikka is ready to serve.
• Serve with fresh lime.

Seekh Kabab 

Ingredients:

1.00 kilogram minced beef meat fresh

5.00 - spring onions

4.00 - green chillies

3.00 tablespoon coriander leaves, chopped

1.00 teaspoon red pepper powder

2.00 teaspoon dry pomegranate seeds- anar dana

2.00 tablespoon coriander seeds crushed

2.00 teaspoon chat masala

2.00 teaspoon garam masala

2.00 teaspoon salt

How to Cook:

1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.

2. Finely chop green chilies.

3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.

4. Keep minced meat for couple of hours in the refrigerator.

6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.

7. Grill till brown on all side. Make sure to turn each side every now and then.

For the Ragda:

1 Cup white peas soaked overnight

2 boiled potatoes diced finely

1/4 teaspoon turmeric

1/2 teaspoon red chilli powder

2 teaspoons greenchilli and ginger paste

1/2 teaspoon garam masala

2 teaspoons jaggery grated

1 tablespoon of tamarind juice

salt to taste

1/4 teaspoon mustard seeds

6 curry leaves

a pinch of asafoetida (hing)

2 tablespoons of oil

To serve

1/2 cup green chutney (Recipe here)

1/2 cup sweet chutney ( Recipe here)

1 cup nylon sev

1 cup onions diced finely

Make the tikkis as mentioned in an earlier post here.

For the Ragda:

Boil the soaked peas with 3 times the water till soft.

Heat oil and add the mustard seeds, curry leaves, and asafoetida.

Add all the other ingredients when the mustard seeds start to crackle.

Add more water if required to get a gravyish consistency.

Mash the peas a bit.

Keep aside.

To serve:

Place two tikkis on a plate and pour the ragda over it.

Top with chutneys and 2 tablespoons each of the onions and sev.

Serve hot.

Enjoy!!!!

Sev Puri

Ingredients:

Flat Puris

Potatoes, boiled and mashed

Green Chutney (recipe below)

Date and Tamarind Chutney, I used store bought ( Khana Khazana brand, its yumm)

Red Chilli Paste (recipe below)

Chaat Masala, a little to sprinkle

Thin Sev

Red onion, finely chopped

Raw Mango, cut into small pieces

Cilantro, finely chopped

Green Chutney

1 bunch cilantro

handful of mint leaves

2-3 garlic cloves

1 green chilli, or to taste

1 tbs lemon juice

2 tsps sugar

salt to taste

Grind all the above ingredients to a fine paste using very little water.

Red Chilli Paste

Soak the chillies in water for a few hours and grind to a smooth paste with little water.

Or use store bought.

Method:

Arrange the puris on a plate. Top each puri with some mashed potato, green chutney, tamarind chutney, red chilli paste, onion, mango and sprinkle a little chaat masala.

Cover with a generous amount of sev.

Garnish with some more onions, mango and cilantro.

Serve immediately or the puris may become soggy.

Enjoy!

saag gosht(palak gosht)

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced

How to make palak gosht :

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

CHICKEN MAKHANI

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

PUNJABI ALOO AMRITSARI

250gms Aloo (potato) 
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparation:

• Cut aloo into long pieces.
• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.