Pyaare Shikampuri Kabab

Dosto muddat huii inka deedaar kiye huye…jiska humen tha intizaar lo vo ghadi aagaii..shikam puri ( pet ki khaana puri ) tou purana mashgala hai her zee-rooh( her jaandar ka) ka..waise hum insaanon ne isko zaayeqon ke chatkharon ka aadi bana diya..tahzeeb ki ibtida ,zayeqe ki intiha..Adab-e-dastar-khwan may mukhtalif zaayeqon ki sajawaton ko shaamil kiya gaya..aur dheere dheere her dastarkhwan shaahi dastarkhwan banta chala gaya..ye thi insaan ke zayeqon ki irteqa ( bulandi ).aur Dosto aaj ki is lazeez recipie ka naam hai shikampur shaami kababs filling waaley…jaise kallan miyaan lucknow waaley…ji bilkul wahi..ye Nawabi zaayeqa humen bhi mumtaaz karta hai..jitna aala zauq utna aala zaayeqa…so lijiye janaab shikampur ko apne bawarchi khaane ki zeenath banaaii jaaye..tou phir aaiye.hum aap aur kadhaii milkar machaayen dhoom…

Ingredients+Direction

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2 lbs kheema (minced meat)
1/2 cup of Bengal gram lentil
1 tsp cumin seeds
5 pods green cardamom
2 sticks cinnamon
5 cloves
1/4 tsp turmeric pwd
1 tsp red chilli pwd

2 tsp ginger garlic paste

½ cup fresh coriander leaves

6 green chillies

2 tbs grated coconut

1 finely chopped onion
oil or ghee
water

Mix all the above ingredients and cook in a pressure cooker until all the water evaporates and the meat and dal is cooked.
Then add salt and blend in a mixie and knead it like a dough.Shape into round pattis.

For filling

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2 finely chopped onions
3 tbsp finely chopped fresh mint leaves
4 tbsp grated yogurt cheese
6 deseeded and chopped green chillis
salt

Mix all the ingredients for the filling.

Flatten the pattis and put a tbsp of the filling in the center and reshape into a patti.Refridgerate for 20-25 mts

Pre-heat a griddle adding oil/ghee and shallow fry kebabs ,Let them cook on low heat ,both sides till golden brown.

Serve with salad,rotis and ketchup or hot sauce.

Fresh Fish Cutlets

Dosto….dekhiye tou sahi darya ki rawani se nikal kar,mede ki toghyani ko sakun bakhshne kaun aaya hai…ji sahi pehchana Machli raani…ye anwa-o-aqsaam may shaamil hai…ye aapki shehath ki fikr andesh bhi hai. aapke liye ek anokha zaayeqa pesh karti huii aapki umr aur tawanaii ke raaz samjhaati hai…halki phulki zod hazam ghiza hai machli..ye kaii zaayeqon may apna zaayeqa shamil karke us zaayeqe ko lajawaab karti hai…ye her masalhe ke saath co-operate karti huii unka zaayeqa khud may jazb kar leti hai…aur aapko ek naye zaayeqe ke safar per le chalti hai…lijiye phir…isey cutlet ki shakal den…apni shaam ki chaaye ko mazeed zaayeqa bakhshen…aur ek aur shaam ko haseen karden..subah aur raat ke darmyaan ye shaam hi tou her din ko khubsurat banati hai…aur is shaam ko yaadgaar banana may sab se aham role tou ghar ki raaniyaan nibhaati hain…tou aaiye apni shaam sajaayen.

Ingredients

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2 lbs fish fillets

2 potatoes

2 medium chopped Onions

6 chopped green Chilies

1 cup fresh chopped Coriander leaves

2 Tsp of Ginger-Garlic paste

1 tbsp lemon juice

Salt to taste

1tsp peppercorns

1/2 Tsp red Chili powder

1Tsp Coriander powder

1 Tsp roasted Cumin powder

1/4 Tsp Garam masala powder

1 egg lightly beaten with a pinch of salt

Bread crumbs

Oil for frying

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Directions

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First boil the fish, place the fish in a saucepan and add a cup of water. Pound the garlic cloves and ginger knob and add it along with the peppercorns. Bring it to a boil and simmer for 5 minutes or until the fish is done.

Meanwhile boil the potatoes and mash.keep the beaten egg in a bowl and bread crumbs in a flat plate.Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.
Make the cutlets by shaping as desired ,round or oval. Shape into small balls and place in between your palms and press gently, to flatten them a little.
Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.
Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
Your fresh fish cutlets are ready to serve ….enjoy with a sauce of your choice.

Rava Laddu

Ji Dosto...Shab bakhair...chaliye aaj aapko wahi puraane Daadi Amma waale gol gol laddu khilaun...ji rava laddu, jo aksar pados ki Meenakhshi apni diwali per khilaya karti thi...vo itne mazedar hotey they ke humen agli divali ka shiddat se intizar rehta tha...kaash roz divali hoti...aur miltey khane ko meethe laddu...bachpan tou nhanni munni khahishon ke daayron may khushhaal raha karta hai...ye jawani paheli ban kar aati hai saare khahishon ko khwabon may tabdil kar jaati hai..phir jub ye jawani rukhsat hoti hai tou tajrubon ki ek kitaab thama jaati hai...ek aur Daadi Amma tayaar hojaati hai...gharz her surat may Daadiyaan kamaal ki hoti hain...tou aaiye phir apni daadi ke naam chalkaayen laddu ke sang "sharbath" ke jaam....

Ingredients
Sooji - 2 cups
Coconut grated – 2 Cups
Ghee – 3 Tbsp
Sugar – 2 Cups
Water – 3/4 cup

Finely chopped Almonds and Cashews – as you like

Ilaichi powder ¼ tsp

Direction

Heat 2 tbsp ghee in a soup pan and fry sooji in low flame until u get a nice aroma. (But don't over fry it).

Heat another tbsp of ghee and fry chopped almonds & cashews.

When they are done, add coconut and fry until you get nice aroma.

Add the above sooji and mix finely.

Now add sugar and water. Boil it until you get nearly one string consistency.

Now remove it from the fire and pour the above mixture.

Mix it well and allow to cool.

When it is warm enough to touch, apply a little ghee on your palms and make this into small balls .

That’s all…your delicious Laddus are ready to eat…ready to serve…ready to preserve...

Mint Tea

Dosto…aaj aapke liye ek taaza hawa ke jhonke ki tarha aapko taazgi bakhshta hua ,chaaye ki chuski se bhara fursat ki ahamiyet se waqif karata hua lamha pesh karne aai hun…Chaaye….hmmmm kaun hai vo jo is se daman bacha paaya hai…ye bhi ek nasha Ba-Kaif hai…bas piyo tou jaano…ek achi mazedar chaye aapki subah aapki shaam ko chust kar deti hai…zindgi ki tamazat se bharpur garmagarm chuski chaaye ki waqi apne hone ka ehsaas dilati hai..chaaye mukhtalif suraton may banaai jaati hai..unme se ek hai mint Tea..ye shehath-o-mizaj dono ko khush kar deti hai…piyen tou sahi…

Ingrediants

4 cups of water

3 tea bags

¼ cup mint leaves

5 tsp sugar

juice of 1 lemon

2 tsp Honey

Direction

--

Boil water and add tea bags and mint and sugar.

Cover teapot and let it brew for 5 min.

Strain out the tea bags and mint leaves.

Add honey and mix wel.

Add freshly squeezed lime juice before serving.

You can make it as an ice tea if you want to enjoy a chill moment with a coolest sip of your wonderful life.

A tasty Idli Powder

Subah Bakhair Dosto..lijiye phir wahi subah aap logon ke liye laai hun jo roz nit naye zaayeqon se aapko milwati hai..Ab ke wahi chatpati “ idly special side Dish idly powder”pesh hai..jo aapke break fast may chatkharon ko shaamil kardegi..ye bazaar may bhi mil jaayegi..magar jub aapke haathon banegi apna asli zaayeqa paayegi..tou phir aaiye dilon ko ghar banaiye..unme apni apnaiyet ka rang milaaiye…taaki zindgi ka zaayeqa dobalaa hojaye..so let’s make it..

Ingrediants

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Urad dal - 1 cup,

Chana dal 1 cup

Raw Rice - 1/2 cup,

Coriander seeds - 3tsp,

Cumin seeds – 2 tsp,

Black peppercorns - 1tsp,

Red dry chilly – 10,

Asefeotida - 6 tsp,

Salt (as per taste),

Curry leaves – 4 strings,

Oil / ghee

Direction

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Roast the Rice,chana dal, urad dal, cumin, coriander seeds, peppercorns, red dry chilly, curry leaves each in 1/2 tsp oil and let it to cool.
In a blender, put the roasted items, asefeotida, salt and grind in to a fine powder.
Add a tsp of ghee/gingerly oil and serve with hot dosa/idly.

Meethi Gujia

Jee Dosto..Ek suhaani shaam ,ek pyaari maa ne apne bachon ko bahalane ke liye chaand ko apni thaali may fold kiya…aur nhanni nhanni aankhon ki chamak may zaayeqe ki meethaas bhardi…yon is gujiye ne janam liya…mera matlab hai k is zaayeqe ne shakal li..aur yon logon ko ek aur behtreen zaayeqa nasib hua…is nhanni munni gujias se tou aap waqif hain..jiske mukhtalif zubanon may alag alag shehron may mukhtalif naam hain…per zaayeqa ek…banaaiye khaaiye khilaaiye…

Ingredients

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Covering

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4 cup all purpose flour / Maida

3 to 4 tbsp ghee/Cooking oil

Milk / Lukewarm water – as required

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Filling

1 cup Khoya / Mawa

1 cup Sugar

2 tbs Rawa / soji roasted

3 tbs Dried coconut grated and roasted

3 tbsp Cashewnut finely chopped

4 tbs Almond finely chopped

¼ tsp Green cardamom pwd

1 tbsp maida for sticking paste

Oil for frying

Directions

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Rub the flour and oil very nicely between the palms so that no lumps are there.

Now add the lukewarm water and knead soft dough.

Cover the dough with a damp cotton cloth and keep aside for 20 minutes.

In a pan take the khoya / Mawa and keep on low flame , stir continuously until the khoya becomes light golden in colour .

Now add the roasted rawa,sugar powder and cashew, almond, and green cardamom powder. Mix all the ingredients properly.

Now make small balls of the dough and roll one ball into a chapatti. The chapatti should not be very thin.

In a bowl take the 1tb sp maida and add 2 tb sp water to make a thin paste for sealing the edges of gujia.

Now take the chapatti on your left palm ( keep fingers in a little curved position ), apply the maida paste all round on the edges with a finger of right hand , now put approx 1 tea sp of the khoya mixture in the centre of the chapatti and close the edges by giving shape of a semi circle.

Now fold the edges with the fingers in the design of one’s liking.

Now take oil in a kadahi and let the oil become medium hot , now put gijias one by one , fry 4-5 gujias at a time not more , else they will open in the oil and filling will come out.

Fry on low flame from both the sides until golden brown. And you don’t have to wait , just taste it..

Kolukattai Urf Modak

Ji haan ye wahi hai "kolukattai "south ki north ki "Modak"..per hai lajawab...meetha pasand karne walon ke liye meethi..meethe se parhez karne waaln ke liye namkeen..ye zaayeqa bhi aapki sehath ka khayaal karte huye aapki pasand per pura uterna ki koshish may zamane bhar ke masalhon se milta hua unhen khud may samota hua...aap tak pahunchta hua....aap hi ki duniya ka ek hissa banne ko be-taab hai...so lijiye ye asaan tarkib hai...banane may bhi khaane may bhi....chaliye phir aaiye bana len ....

Ingrediants

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Rice Flour 2 cups
Boiling water
Salt- to taste
For sweet filling:
Coconut (grated)-1cup
Jaggery(shaved/grated)-1/2 cup
Cumin seeds-2 Tsp
Cardamom powder-1 Tsp
For the salted ones:
Cumin seeds-3 Tsp
Coconut grated-1cup

Red chillie pwd
Salt

Direction

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Mix the flour with hot water and salt and make a soft dough.Make the filling by mixing all the ingredients listed under filling.
For the sweet kolukattai,Take a small ball sized dough and flatten it with the tip of your fingers.
Keep a Tbsp of the filling in the middle and close the dough from all sides.Remove any extra dough and shape the kolukattai.
For the salted ones mix the ingredients listed,'for salted ones' and make small balls.(the smaller the better)
Steam them till they are cooke. You could make them in a steamer too.
For the salted ones you can use chutney, sugar or banana as an accompaniment.

Golden Medu Vada

Haan tou Dosto...jub treat taye hai tou kyon na complete treat ka ehtmaam ho...lijiye Sambaar ke peeche peeche vada "mere humdam mere dost" kehta hua" na ja ab kahin na ja tu sambar ke siwa kehta hua ...aapke dastarkhwan per aap se milne ko machal kar frying pan se uchal kar aapki plate may sajne ko betaab nazar aaraha hai...lijiye enjoy kijiye ye deewangi...vada sambhar ki unhi ke sang...

Ingrediants

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2 cups split, skinless black gram

2 tbs raw rice

1 tsp ginger finely grated

6 green chillies- finely chopped

2 onions finely chopped

½ cup finely chopped coriander leaves

some finely chopped curry leaves

1 tsp freshly ground black pepper

Salt to taste

1/8 tsp soda bicorbonate

Oil for deep frying

Direction

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Wash and soak urad dal and raw rice for atleast 6 hours or overnight. Drain.

Coarsely grind the urad dal in a blender adding as little water as possible otherwise vadas will not hold shape.

Grinded dal should not be too smooth but a little coarse.

Add salt, chopped onions,coriander,curry leaves,green chillies, ginger and black pepper to the dal. Beat well so that air is incorporated in the batter and vada turn out fluffy.

Heat oil in a wok or a frying pan.

Wet your palms and take a small portion from the batter.

Shape it into a ball and then poke your thumb in the center so that a hole is formed.

Gently invert the vada in the oil.

Similarly make other medu wada and place them in oil.

When the medu vadas are cooked from underneath, turn them over with a slotted spoon . Vadas should be golden brown from both sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.

Drain on an absorbent paper and serve medu vada hot with sambhar and chutney.