Garlic naan

Ingridents

4 tsp. of Dry Yeast
4 tsp. of Caster Sugar
A pinch of Salt
1 tsp. Baking Powder
½ cup Whole Milk
1 pound of All-Purpose Flour (Maida)
1 Egg (beaten)
8 tbsp. of Plain Yogurt
2 tbsp. Vegetable Oil
4 cloves of Garlic (Lehsan) (finely sliced)



Method

Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes. Sift the flour and add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough.

Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size. Preheat the oven to the highest heat with a heavy baking tray. knead the dough gently and divide into 4 portions and roll into a tear shape. Grease the baking tray, lay out the bread, sprinkle evenly with the garlic and return tray to the oven.

Cook for 10 minutes and then place the nans under a hot grill for another minute or so or until brown. Lightly dust the breads with extra vegetable oil before serving.

Cutlets

Ingredients

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.

beef tikka

Ingredients

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Chicken Pakoray

Ingredients

325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Chicken Nuggets

Ingredients:

1/2 pound skinless boneless, chicken breasts (cut into 1/2 inch cubes)
Salt to taste
1 tablespoon Mustard Powder
1 tablespoon Black Pepper
1/2 Teaspoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil

Preparation:

In a large bowl mix together vinegar, soy sauce, salt, mustard powder, black pepper, and sugar.
Marinate the chicken in the mixture for as long as possible.
Dip the chicken in eggs then bread crumbs and fry until golden brown.

Jacket Potato

Ingredients:

Potato: 1 big
Tuna (fish): 1 can
Onion(crushed): 1 small
Green chillies: 2 small

Preparation:

Bake the potato in microwave oven or boil it.
Do not peel the potato.
Cut it into 3 pieces and fill the tuna, onion, and chillies in it.
Serve it with the tomato ketchup or hot sauce.

Pani Puri

Ingredients:

FOR PURI:
Wheat flour 1/2 cup
Sooji 1 cup
Oil 1 tbsp
Salt 1/2 tsp

FOR CHUTNEY:
Imlee 50 gms
Dates 1/2 packet
Salt 1/2 tsp
Chilli powder 1 tsp
Sugar 1 tbsp
Potatos 250 gms (boiled)
Curd 250 gms
Chick peas 250 gms(boiled)

FOR PANI:
Gram massala 1/2 tsp
Water of imlee 3 cups
Kala-Namak 3/4 tsp
Sugar 1 tsp
Salt to taste
Chilli powder 1 tsp.

Preparation:

Kneed flour and sooji with salt and oil.
Roll and stretch and cut with cutter in small rounds and fry.

FOR CHUTNEY:
Grind the pulp of imlee and dates with salt, chilli and sugar with water .

FOR PANI:
In imlee water add salt, chilli, gram massala, kala-namak, sugar and soonth.
Puncture the puri, put potato, chick peas, and curd.
Serve with chutney and water.

Samosas

Ingredients:

1 cup white flour
1 cup whole wheat flour
Clarified butter (Ghee) for frying
1 Onion, finely chopped
1 Tablespoon ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly ground cumin
1 teaspoon Garam Masala
1 Tablespoon fresh Cilantro, chopped
1 large potato, boiled, peeled and mashed
2 teaspoon lemon juice
Salt to taste

Preparation:

Sieve the flour with a pinch of salt.
Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough.
Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter.
Next, stir in the ginger, ground meat, peas, spices, and salt to taste.
Fry for two minutes.
Add the potato and lemon juice, and fry for a few minutes more.
Cool this mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin.
Cut the pieces in half and lay one part on top of the other.
Presses lightly, then roll the pieces into very thin semicircles.
Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over.
Press the edges together well with a fork, then deep fry in butter until crisp and golden.
Serve warm, with mint chutney or lemon pickle.

Pakora

Ingredients:

1/2 pound Chickpea flour (Gram Flour "Besan" in local markets)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients Spinach, eggplant, cabbage, fresh chilies

Preparation:

Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces

Dhai Baray

Ingredients:

2 cups dal maash dhuli (white) (Presoaked for 4-5 hours)
Pinch of baking soda.
1/2 teaspoon salt.
Pinch of heeng.

Preparation:

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp. zeera powder.
Garnish with sweet Imli Chutney and Chat Masala.

Potato Kebabs

Ingredients:

1 lbs Potatoes Red medium
2-3 Green Chilies(medium)
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp Salt
14 oz Butter Solids -OR- 2 Tsp vegetable oil

Preparation:

Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put melted butter or oil in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'
Makes 5 Kebabs