Tuesday, December 21, 2010

Seekh Kebabs !!

500 gms/ 1.1 lb Lamb/Goat Minced (Keema)
3/4 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
1 tbsp raw papaya paste/tenderizer
2 tbsp cashew nuts
2 tsp thick Cream (optional)
2 tbsp brown onion paste (deep fry onions and make a paste)
2 tsp carom seeds
2 tsp dried mango powder
3 tbsp cumin seed
1 tbsp dry ginger
1 tsp black pepper
1/2 tsp nutmeg powder
1 tsp aniseed
1 Egg
Salt to taste

1. Mix all the ingredients to the kheema and knead well.
2. You can also use a grinder to mix the minced keema and the other ingredients.
3. Keep aside for 1 hour.
4. Heat a gas oven or an electric oven with the skewers.
5. Take a big ball of the kheema mixture and hold a hot skewer carefully in the other hand.
6. Press the mince on to a hot skewer. (Use cold water to avoid sticking of the meat to your hands)
7. The kheema will immediately stick to the hot skewer.
8. Repeat with left over mince on all the other skewers.
9. Place the skewers in the oven.
10. Keep rotating the skewers occasionally.
11. When cooked, gently remove the kebabs from the skewers with the help of a napkin or fork and serve.
Sprinkle some chat masala and lemon juice on the kebabs and serve them with mint chutney on the side.

Matar Paneer !!

250 gms of Paneer cut into cubes
1 Cup peas
2 Onions
1 inch piece of ginger
3 Tomatoes
Seeds of 1 Moti ilaichi(brown cardamom/masala cardamom)
2 cloves
1/4 Cup of well beaten curd
1 tsp of dhania pwd/coriander pwd
1/2 tsp of red chilli pwd
1/2 tsp garam masala pwd
a pinch of turmeric
3 tbsp of ghee/clarifies butter
Salt to taste

1. Deep fry (optional) paneer to a light golden brown clolor.
2. Grind onions, ginger, cloves, moti ilaichiill and tomatoes to a puree.
3. Heat ghee in a deep bottimed pan.
4. Add the puree and cook till thick and dry.
5. Slow down the heat and cook till ghee separates.
6. Add well beaten curd and cook till ghee separates again.
7. Add red chilli powder and dhania powder and saute well.
8. Add peas, cook for a minute or two.
9. Now add enough water to get a thick gravy.
10. Add salt to taste and cook covered till peas are done.
11. Add fried paneer and garam masala towards the end.
12. Now cook on low heat for 3-4 minutes till paneer gets soft and ghee separates ...yes yet again :-)

Serve hot with roi/naan/parantha