MOUTHWATERING MEATBALL CURRY

Ingredients

Mince meat ½ kg
Tikka seekh kabab masala 2 tbsp
Roasted gram flour 2 tbsp
Egg 1
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric  ¼ tsp

Method

Mix together all in beef mince and grind well in chopper, make into balls, shallow fry for 5 minutes, remove and keep aside.

Ingredients for curry

Tomatoes ½ kg
Brown onion  6 tbsp heaped
Yogurt 3 tbsp
Chili powder  1 ½ tsp
Salt 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Pinch of yellow color
Saffron ¼ tsp
Coriander leaves chopped  2 tbsp
Oil ½ cup
Allspice ½ tsp

Method

In a blender blend together brown onion, tomatoes and yogurt, keep aside, heat oil in a pan add blended spice with salt, chili powder, coriander, cumin, fry well adding little water add in the meat balls and cook for 10 minutes add 1 ½ cup water, cover and cook till gravy thick, add yellow color and saffron, allspice, garnish with coriander leaves.

DEEP FRIED CHICKEN TIKKA { B.B.Q }

Ingredients

Chicken 1 kg 
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Red food color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle

Method

Wash and dry chicken pieces well, make deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

BUTTER CHICKEN

INGREDIENTS:


Chicken boneless: 250 gr

Ginger garlic paste: 2 tsp

Red chili powder: 1 tsp

Salt: as per taste

Oil: for frying

Tomato: 4 cubes

Onions: 2 cube cut

Ginger garlic paste: 1 tbsp

Garam masala powder: 1 tsp

Butter: 2 cups

Cream: 1 cup

Red chili powder: 1 tsp

METHOD:

Marinate chicken with ginger garlic paste,red chili,salt.

Fry it after 10 min.

In a pan add tomato,ginger garlic paste,onion,garam masala powder,red chili powder & mix well.

Cook it until tighten.

Add butter & cream and cook it n slow flame.

Fry marinated chicken.

Then mix it in gravy & cook it for 5 mins.

Serve hot.

NAAN (Tandori Roti) (FLATBREADS)

INGREDIENTS:

1 Tsp - Dry Yeast

3 Tbsp - Sugar

8.5 Cups - All Purpose Flour

2 Tbsp - Salt

2 Tbsp - Oil

3 Tbsp - Luke Warm Water

2.5 Cup - Cold Water

Clarified butter (Melted Ghee) - For Brushing

DIRECTION:

Combine yeast, 2 Tbsp sugar and luke warm water together and set aside for 5 minutes.

Add cold water, remaining sugar, flour and salt in yeast mixture and mix it for 3 minutes.

Add 2 to 3 tablespoon of cold water if needed.

Add oil in it and need the dough well.

Cover the bowl with plastic and leave it for 80 to 90 minutes to be doubled in quantity.

Make a round small balls covering it with flour dust.

Put all the balls in lightly oil large baking tray spacing them evenly and cover the tray tightly with plastic wrap and refrigerate it for 8 to 9 hours.

Pre-heat oven on 500 degree, take out the dough from refrigerator & put some flour on rolling pin and give the dough a round and flat shape.

Bake the naan for 6 to 7 min,until get puffy and lightly brown color.

Take out the naan and lightly apply some clarified butter with brush and serve Hot.