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

Pav Bhaji

Ingredients:

For pressure cooking vegetables:

• Potatoes – 2 small or 1 ½ cups roughly chopped
• Cauliflower – ½ cup, cut into big florets
• Carrots – ½ cup, cut into big pieces
• Green peas – ½ cup
• Water – ¾ cup
• Salt – to taste

For bhaji:

• Butter – 1 tablespoon + 3 tablespoons
• Cumin seeds – 1 teaspoon
• Garlic paste or freshly grated – 1 tablespoon
• Onion – ¾ cup, finely chopped
• Salt – to taste
• Capsicum or green bell pepper – ½ cup, finely chopped
• Tomatoes – 2 ½ cups, finely chopped
• Pav bhaji masala – 1 ½ tablespoons
• Garam Masala- 1/2 tablespoons
• Red chili powder – 1 tablespoon
• Water – 1 to 1 ½ cups
• Cilantro or coriander leaves – 2-3 tablespoons, finely chopped

For tosting pav/buns:

Hariyali Chicken Tikka

Ingredients :

• Half a bunch fresh coriander
• 10 mint leaves
• 1 (2cm) piece fresh ginger
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 green chilli, seeded
• 1 tablespoon salt
• 450g skinless, boneless chicken breasts diced

Method:

Chicken Nuggets

Ingredients 

• 200 to 250 grams chicken breast
• ¼ to ½ cup plain flour / maida 
• salt as needed
• ¼ tsp pepper powder
• ½ tsp garam masala 
• 1 tsp ginger garlic paste or ¼ tsp each in powder form (optional)
• 1 egg
• ¾ cup bread crumbs

for brine / tenderise the chicken

• ¼ cup curd / yogurt or buttermilk
• ½ tsp pepper powder
• ¼ tsp salt

Method:

Veg Momos I Veg Dumpligs

Ingredients

• All purpose flour - 2 cups
• Oil - 1 tsp
• Salt to taste
• Water - luke warm to knead the flour

For vegetable filling:

• Cabbage - 1 cup, packed, finely chopped
• Carrot - 3/4 cup, finely chopped
• Onion - 1, medium size, finely chopped
• Green chilies - 1-2, finely minced
• Garlic - 2 clove, finely minced
• Ginger - 1/2", finely minced
• Soy sauce - 1 tsp
• Black pepper powder - 1/4 tsp
• Salt to taste

Method

Chapati Cutlets I Leftover Roti Cutlets

Ingredients:

• Leftover or fresh Roti, Chapati, Parathas or tortilla : 3-4
• Green Peas- 1/2 cup
• Grated Carrot: ¼ cup
• Finely chopped onions: ¼ cup
• Lemon Juice: 1-2 tsp
• Boiled mashed potatoes: ⅔ cup
• Semolina/ rawa/ sooji: 2tbsp+ 1tbsp for coating
• Coriander leaves: 2 tbsp
• Finely chopped green chilly: 2
• Salt to taste
• Red chilly powder: ½ tsp
• Chat Masala Powder- 1 tsp
• Oil

Method:

• Break roti, chapati or tortilla in small pieces.
• Grind them to a grainy mixture in a grinder and transfer it to a mixing bowl.
• Add boiled mashed potatoes, onions, green peas, carrots, lemon juice, sooji or rawa, coriander leaves, salt  and green chillies with ground roti.
• Mix everything together and knead it like dough and let it rest for 10 minutes.
• After 10 minutes rub little oil in your palm and make patties.
• You can make any shape patties you like.
• Roll the patties in semolina or rawa.
• Heat the pan on medium heat and add oil on it.
• Put the roti cutlets on the pan.
• Cook them and flip them over couple of times till they become brown and crispy from both the sides.
• Once roti cutlets are ready serve them with your favorite dip.

Notes

1. You can make sandwiches and burgers also using this cutles :)