Sweet Potato Kebab (Shakarkand Kebab)

.....Ingredients....................

1. Boiled Sweet potato/shakarkand- 3-4
2. Boiled potato-2medium
3. Gram Flour-6-7 tbsp
4. Chopped onion-1cup
5. Chopped greenchili- 2tbsp
6. Chopped coriander- 4tbsp
7. Chopped ginger- 2tbsp
8. Salt to taste
9. Oil for fry- 10tbsp
10. Mixed spices crushed- 3tbp cinemon+green cardamom +black cardamom +black pepper+ cloves

Method.....................

• Now heat the flat pan add gram flour and roast till golden brown, leave it for cool,
•  Peal potatoes and sweet potato, now take a big pot add chopped ponion, ginger, green chilli, chopped corriander, mixed spices crushed , mix them.

• Now add gram flour, salt and mix it again, then make a small ball.
• Heat the flat pan pour 4tbsp oil and place the kebabs and shallow fry till golden brown from both sides.

• Sweet potato /shakarkand potato is ready to eat.

Minced Lamb Stuffed Flat Bread/ Parantha

Ingredients.....................................

1. Minced Lamb- 1bowl link is  http://noopurnikhil.blogspot.com/2012/01/minced-lamb-tandoori-masala.html
2. Plain flour dough-for 6 paranthas/ flat bread http://noopurnikhil.blogspot.com/2011/11/how-to-kneed-dough.html
3. Oil- 10tbsp

Method........................

• Roll the dough into 3 inch diameter circles. Place the minced lamb mixture in the center. Seal by pulling the edges of the rolled dough together to Make a ball. To make it easier to roll the balls, first roll them in dry whole-wheat flour 

• Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha/ flat bread.

• Heat the Flat pan /tawa on medium high. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
• Place the paratha/flat bread over the pan. After a few seconds you will see the paratha /flat bread change color and puff in different places.

• Then flip the paratha/ flat bread over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha/ flat bread. Again, flip the paratha / flat bread and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the paratha / flat breadis golden-brown on both side

British Whole Chicken with Vege Sauce

Ingredients................................

1. Whole chicken washed- 1
2. Ginger grated- 1tbsp
3. Garlic Grated- 1tbsp
4. Red chili pwd- 1/2 tbsp
5. Oil- 10tbsp
6. Black pepper- 1/2 tbsp
7. Curd- 5tbsp
8. Oregano- 2tbsp
9. Lemon juice- 2tbsp
10. Peprika/Tandoori masala- 2tbsp
11. Thread- 1/2 meter

For Stuffing/Curry.....................

1. Carrot peeled dices- 2
2. Onion peeled diced- 1
3. Potato peeled diced- 1

Method..............................

• Mix together paste and curd , coat the chicken in the marinate ensuring it's completely covered, now stuff the chicken with carrot, onion and potato, now take wings and legs, cover from thread,

• Then  cover with cling film and place in fridge for 2- 3 hours.
• Pre heat the oven to around 200oc.
• Place the Chicken on roasting tray and pour over the oil again and place for 20 min.

• Now check the tenderness of chicken, Remove the chicken leave on a wire rack to rest.

• Now take off the chicken juice and cooked vegetables, pour in jar and make a smooth paste.

• British Whole chicken With vege Sauce is ready .

keema matar

Ingredients..................

1. Minced lamb- 240gm
2. Ginger Garlic paste- 2tbsp
3. Chopped green chili- 2tbsp
4. Turmeric pwd- 1tbsp
5. Peperika pwd- 3tbsp
6. Red chili pwd- 1tbsp
7. Salt to  taste
8. Spiced pwd- 2tbsp(Black cardamom +green cardamom +cinemom+nutmeg+cloves+peppers+)
9. Curd- 80gm
10. Coriander chopped- 3tbsp
11. Chopped onion- 2
12. Oil- 15tbsp
13. Green peas- 1bowl

Method..............................

• First , mix all ingredients exclude green peas, and keep in fridge for 3hours.

• Now heat the wok, pour oil add chopped onion, add minced marinated lamb and cook low medium heat for 5 min.

• Now cover it and cook about 5 min or 4-5 whistle, now open the lid, add green peas and fry till dry about 20 to 25 min.

• Minced lamb Tandoori Masala is ready to serve.

Chicken Liver Lebanese Style

Ingredients.......................

1. Chopped onion-1
2. Chicken liver-200gm
3. Oil- 5tbsp
4. Coriander powder- 1tbsp
5. Red chili pwd- 1/2tbsp
6. Salt to taste
7. Garlic and ginger paste- 1tbsp
8. Lemon juice- 1/2tbsp
9. Red wine- 2tbsp
10. Mint chopped- 3tbsp

Method........................

• Heat the wok pour oil, after 2second add ginger garlic paste and chopped onion and fry till light brown
• Now add chicken liver, dry spices like coriander pwd, turmeric powder, red chili pwd and salt to taste fry them about 1min.
• Now add lemon juice and red wine and cover it for 1/2 min, now check the chicken tenderness.
• Now you can smell all the aromas warming and they are cooked through. You want a nice crust to form on the livers.
• Chicken liver Lebanese style is ready to serve