Zamali Spicy Kebab

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 skewers
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Ingredients

300 gms boneless mutton , cut in cubes
1 1/2 tbsp chopped parsley
3 tsp crushed garlic (lehsun)
1/4 tsp crushed black pepper (kalimirch) corns
1/4 tsp cumin seeds (jeera) powder
1/4 tsp dry red chilli flakes (paprika)
1/4 tsp chilli powder
1 lemon juice
1 tbsp olive oil
salt to taste

For Serving

green chutney

Method

Combine the cumin powder, red chilli powder, paprika, salt, lemon juice, oil, garlic, black pepper, parsley and mutton cubes, mix well, cover and refrigerate for 3 hours or over night.
Soak 4 wooden skewers in cold water for 15 minutes.
Now thread the mutton pieces on skewers. Reserve the marinade.
Grill on a charcoal grill or a grill pan basting the kebabs with the marinade occasionally until cooked.
Serve hot with spicy green chutney.

Aloo Aur Shakarkand Ki Chaat

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

2 large sized potatoes
2 sweet potatoes (shakarkand)
4 tbsp green chutney
1/2 cup khajur imli ki chutney
1 cup curds (dahi)
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder
4 tbsp melted butter
salt to taste

For The Garnish

1/2 cup grated white radish (mooli)
1/2 cup chopped spring onions

Method

Boil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.
Thread the potato and sweet potato cubes onto skewers. Smear them generously with melted butter and grill over a charcoal or electric barbecue
Drain on absorbent paper and place in a serving dish.
Top with the green chutney, khajur imli ki chutney, curds, black salt, cumin seed powder, chilli powder and salt.
Garnish with the grated radish and spring onions.
Serve immediately

Taash Kabab

Preparation Time: 15 mins
Cooking Time: 10 mins


Ingredients

1 Tray Chicken (breast,legs,thigh)
2 large tomatoes
1 large potato
1/2 tsp garam masala
2 to 3 tsp chilli powder
ginger-garlic (adrak-lehsun) paste
2 to 3 large onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
coriander (dhania) leaves
1 lemon
1/4 tsp black pepper (kalimirch) powder
salt to taste

Method

Cut tomato , potato and onions in round thin slices
Marinate chicken with lemon juice and ginger garlic paste
Heat oil in a large vessel
Pout onions in it. fry till turns light brown (please do not over cook onions)
Add chicken to it
Immediately on top of chicken add tomoto round slice cut layers
Add potato (make it like a sandwich)
The bottom layer is fried onions, then chicken, then tomoato and last potato
Add turmeric powder, corriander powder, garam masala, pepper powder and salt.
Pour one glass water and cover the lid.
Cook on slow fire.
When water evaporates and tomato and potatoes are tender. close gas and garnish with corriander leaves.
Serve with tandoori naan
Its a iranian dish

Vegetable Kabab

Preparation Time: 10 min
Cooking Time: 15 min

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Ingredients

200 gms masoor dal (split red lentil)
1 cup water
1/4 tsp turmeric powder (haldi)
2 green chillies
1 clove of garlic (lehsun)
1 tbsp garam masala
20 gms ginger (adrak)
1/2 tsp chilli powder
2 1/2 cups bread crumbs
salt to taste

Method

Soak the dal for 5-6 hrs
Cook the dal with water,haldi and salt in cookerfor5min
Make a paste of ginger and garlic
Mix masoor dal,breadcrumbs and paste and add green chilly,red chilly and garam masala
Shape the dough and fry in oil
Serve it with round-cut onion and lemon piece.

Chana Dal Seekh Kebabs

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 kebabs
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Ingredients

1/2 cup chana dal (split bengal gram)
1 1/2 cups boiled raw banana cubes
3 tbsp oil
1/2 cup finely chopped cabbage
1 tbsp finely chopped green chillies
1/2 cup finely chopped mint leaves (phudina) leaves
1/2 tsp dried ginger (adrak)
salt to taste
chaat masala
1/2 tsp garam masala
1 tbsp oil for greasing and cooking
chaat masala for sprinkling

For Serving

green chutney

Method

Heat 1 tbsp of oil in a broad non-stick pan, add the chana dal and sauté on a slow flame for 3 to 4 minutes.
Cool slightly and grind the chana dal to a powder. Keep aside.
Heat the remaining 2 tbsp of oil in the same pan, add the cabbage and green chillies and sauté on a medium flame for 1 to 2 minutes.
Add the bananas, green chillies and mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Remove from the flame and blend in a mixer to a smooth paste. Keep aside.
Combine the chana dal powder, banana paste, salt, dry ginger powder, chaat masala and garam masala and mix well.
Divide the mixture into 4 equal portions and shape each portion into 75 mm. (3") oval kebabs.
Heat a greased non-stick tava (griddle) on a medium flame and cook the kebabs using a little oil till they are golden brown in colour from both the sides.
Sprinkle some chaat masala on the kebabs and serve immediately with green chutney.

Barbeque Sauce

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 1 cup
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Ingredients

2 tsp vinegar
1 tsp lemon juice
1/2 cup water
1/2 cup finely chopped onions
2 tbsp sugar
1/4 cup butter
1/2 tsp freshly crushed freshly ground black pepper (kalimirch) powder
1/2 cup tomato ketchup
1 tsp salt
2 tbsp worcesterchire sauce
1/4 tsp dry red chilli flakes (paprika)

For The Smoking

1 charcoal
1 tsp butter

Method

Combine all the ingredients in a saucepan and bring to a boil. Allow to simmer for about 10 to 12 minutes.
Heat the charcoal over a gas till it is red hot and place it in a small bowl.
Place this bowl in the saucepan that contains the sauce, pour the butter over the coal and cover it immediately. Leave aside for 5 to 10 minutes.
Remove the bowl containing the coal and discard.
Serve warm.

Barbequed Bananas

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

4 large bananas
4 tbsp rum
4 tbsp orange sauce
1/2 tsp cinnamon (dalchini) powder
1 1/2 tbsp butter

For Decoration
orange slices
grated orange rind

To Serve

sweetened beaten whipped cream or vanilla ice-cream

Method

Peel the bananas and place them in individual aluminium foil rectangles.
Mix the rum, orange sauce and cinnamon powder and pour over the bananas. Dot with the butter.
For each banana, bring the two long sides of the foil up over the banana, and then fold the joint over several times to seal thoroughly to ensure that the juice does not leak out during cooking.
Be sure to leave enough room for expansion of the steam generated in cooking. Repeat with the remaining three bananas.
Cook on a hot charcoal sigri grill, turning them once while cooking.
While serving, open the parcels carefully and transfer the bananas to individual serving dishes. Pour the juice which has collected in the foil on top and decorate with orange slices and orange peel.
Serve with sweetened cream or vanilla ice-cream.