Murshidabadi Shashlik chicken
Ingredients
- Chicken boneless: 200g
- Onion: 1 medium
- Tomato: 2 medium
- Capsicum (green pepper): 1 medium
- Yoghurt: 2 tablespoon
- Garlic: 6 cloves (paste)
- Ginger: 2 inches (paste)
- Black pepper: 1 teaspoon
- Coriander powder: 1 teaspoon
- Pureed tomato: 5 teaspoon
- Powdered red chilli: 2 teaspoon
- Butter: 4 tablespoon
Method
Make a paste of ginger and garlic. Take a bowl, mix yoghurt, garlic, ginger, black pepper, coriander, chilli powder and then add the boneless chicken pieces and mix well, coating all the pieces in the marinade. Add vegetables and cook on tava. Serve with mint chutney.
Iranian Seekh Kebab
Ingredients
- Mutton cubes: 250g
- Ginger-garlic paste: 2 teaspoon
- Red chilli powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Pepper: ½ teaspoon
- Dried mango powder: 1 teaspoon
- Dry ginger powder: ¼ teaspoon
- Oil: 2 teaspoon
- Cashew paste: ½ tablespoon
- Cream: ½ tablespoon
- Besan: 1 tablespoon
- Fried onion: 1 tablespoon
- Egg: 1
Method
In a bowl, mix together mutton, ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, oil, cashew paste and cream. Mix and then make a mince. Add besan and egg, salt, lemon and onion. Mix. Refrigerate for one hour. Cook on a tandoor till the outside is nicely browned. Served with butter naan.
Grilled Posto Fish Skewers
Ingredients
- Finger-size bhetki: 250g
- Garam masala powder: ½ teaspoon
- Ginger and garlic paste: ½ teaspoon
- Lemon juice: ½ tablespoon
- Posto paste: 1 tablespoon
- Kasundi: ½ teaspoon
- Coriander chopped: ½ teaspoon
- Green chilli paste: ½ teaspoon
Method
In a glass bowl, add garam masala powder, coriander leaves, salt, ginger and garlic paste, lemon juice and posto paste. Mix ingredients thoroughly. Now brush this mixture over the fish. Make sure that the fish pieces are evenly coated. Place these on skewers on a preheated grill pan. Cook for 10 minute and remove. Serve the fish skewers with posto sauce.
Prawn Bao
Ingredients
- Prawns: 250g
- Onion (chopped): 50g
- Sesame oil: 1 tablespoon
- Dry sherry or rice wine: 1 tablespoon
- White pepper powder: ¼ teaspoon
- lFried garlic: 1 teaspoon
- Spring onion chopped: 1 teaspoon
- Fresh red chilli (chopped): 1 teaspoon
- Castor sugar: 1 teaspoon
- Salt: 1 teaspoon
- Maida: 6 tablespoon
- Milk powder: 1 tablespoon
Method
Place prawns in a food processor and blend. Transfer to a bowl, add all the other ingredients, except maida and milk powder. Mix thoroughly. Fold the bao base over the prawn mixture to create a semi-circle. Place the prawn bao in steamer. Steam for four-five minutes. Remove from steamer and serve with aromatic shorba (for which you will need the maida and milk powder).