Turkish Kabab

Ingredients 

• Chicken mince (keema) 400 grams
• Onions chopped 2 medium
• Garlic chopped 2 teaspoons
• Lemon juice 1 teaspoon
• Dried oregano 1 teaspoon
• Crushed black peppercorns to taste
• Salt to taste
• Cumin powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Olive oil for shallow frying

Method

Panjabi Chole

Ingredients

• Kabuli Chana (Chole)- 2 cups,
• Onion- 2 roughly chopped,
• Tamarind paste- ¼ cup,
• Cloves- 4,
• Pepper corn- 8-10,
• Bay leaves- 2,
• Dried red chilly- 2,
• Ginger- 1 inch piece,
• Garlic- 6-7 cloves,
• Coriander powder- 1 tbs,
• Garam masala- 1tsp,
• Chilly Powder- 1tsp,
• Cumin seeds- 1tsp,
• Cilantro (coriander) for garnishing,
• Oil for cooking

Method:

GINGERBREAD BROWNIES

Ingredients:

• 250g unsalted butter, chopped
• 300g dark chocolate, chopped
• 4 eggs
• 1 1/3 firmly packed cups (330g) brown sugar
• 1 1/3 cups (200g) plain flour, sifted
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/3 cup (35g) cocoa, sifted
• Icing sugar, to dust

Method:

• Preheat the oven to 170C. Grease and line a 20cm square cake pan.
• Melt butter and 200g chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Set aside to cool slightly.
• Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition until combined. Add sugar, flour, baking powder and spices, then fold in the cocoa. Spread batter into the pan and bake for 25 minutes or until just set. Cool in the pan, then turn out and cut into squares.
• Meanwhile, melt the remaining 100g chocolate and allow to cool slightly.
• To serve, dust brownies with icing sugar, then drizzle over melted chocolate.

Nasi Goreng I Malaysian Fried Rice

Ingredients

• Long grained rice- 1 cup
• Sesame Oil- 2tbsp
• onion- 1 large, chopped fine
• Garlic- 2 cloves
• Kashmiri red chilis- 3, deseeded
• Ginger- 1" piece
• Fresh or frozen peas-1/4 cup
• Fresh or frozen corn kernels-1/4 cup
• Grated fresh coconut-2tbsp+2tbsp
• Light soya sauce-1-1/2 tbsp
• Sugar- 1 tsp
• Salt to taste
• Lemon juice- 2tsp
• Freshly ground Pepper powder to taste

To garnish:

• Chopped and toasted cashews, spring onions and chopped tomatoes

Instructions

1. Cook rice in 1-1/2 cup of water and set aside.
2. Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
3. Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
4. Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
5. Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
6. Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.

Macchi Dam Biryani I Fish Dum Biryani

Ingredients:

For Cooking Rice: 

• Basmati Rice - 2 cups washed and soaked for at-least 45 mins.
• Water - As required
• Desi Ghee- 1 tsp
• Cardamom - 4
• Cloves - 4
• Cinnamon - 1 small stick
• Cumin Seeds / Jeera - 1 tsp
• Bay Leaf - 2 
• Salt - as per taste

For Fish Marination: 

• Fish Pieces - 1/2 kg ( I Used Rohu/barramundi fish fillet  )
• Salt to taste
• Chilli powder - 1/2 tsp
• Black pepper -1/2 tsp
• Ginger and garlic paste- 2 tsp
• Turmeric powder - 1 pinch 
• Lemon Juice - to taste
• Oil for frying - 1/4 cup

For fish Gravy:

Aaloo Kulcha I Potato Kulcha

Ingredients:

• Maida (white flour) - 400 gms. (3 cup)
• Curd - 3 table spoon.
• Baking soda - 1/3 tea spoon.
• Baking powder - 1/2 tea spoon.
• Sugar - 1 tea spoon.
• Oil - 1 table spoon.
• Salt - 3/4 tea spoon (or according to the taste)
• Carom seeds or cumin seeds - 1 tea spoon.

For filling.

• Potato - 300 gms. ( 4 boiled)
• Salt - 1/2 tea spoon (or according to the taste)
• Green chilli - 1-2 (chopped)
• Ginger - 2 inch long piece (grated)
• Amchoor powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1-2 pinch.
• Garam masala - 1/4 tea spoon
• Coriander leaves - 1 table spoon (chopped)

Method:

Panjabi Paneer Paratha

Ingredients:

For dough:

• Chapati atta (Whole wheat flour) - 1 ½ cups
• Oil - 2 tablespoons
• Salt - to taste
• Water - little more than ½ cup

For stuffing:

• Paneer - 1 ½ cups, crumbled or shredded
• Green chili - 1, chopped finely
• Cilantro or coriander leaves - 2-3 tablespoons, chopped finely
• Red chili powder - 1 teaspoon
• Garam masala - ½ to 1 teaspoon
• Amchur powder (dried mango powder) - 1 teaspoon
• Chaat masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Salt - to taste

Other ingredients:

• Chapati atta (whole wheat flour) - for dusting while rolling paratha
• Oil - for frying paratha

Method :

Garlicky Potatoes

Ingredients

• Boiled and peeled potatoes: 400gm
• Garlic cloves: 12-15
• Ginger: ½” piece
• Green chilly : 2 fine chopped
• Asafetida or hing: 1-2 pinch
• Cumin seeds: ½ tsp
• Turmeric powder: ½ tsp
• Red chilly powder: ½ tsp
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Dry mango powder (Amchur powder): ½ tsp
• Coriander leaves: 2 tbsp fine chopped
• Salt to taste
• Oil: 3 tbsp

Instructions

1. In mortar-pestle crush green chilly,ginger and garlic together and keep it aside.
2. Heat a pan at medium heat and add oil.
3. As oil turns hot add asafetida and cumin seeds.
4. As cumin seeds crackle add green chilly, ginger and garlic mixture . Mix well and cook till mixture turns pink.
5. Now add boiled and peeled potatoes and saute for a minute in garlic mixture.
6. Now add turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder, salt and mix well.
7. Cook till potatoes are slightly roasted and coated with masala. Keep steering it after every few seconds otherwise masala may burn.
8. When you smell nice aroma and potatoes are nicely roasted add coriander leaves.
9. Give everything a nice mix.
10. Garlicky potatoes are ready to serve. Serve them with pooris or parathas.