Bihari kebab wraps

This particular dish is one of my favourites...

Ingredients:
250gms cubed chicken breast
Marinade:
2tbsp yoghurt
1tsp garlic paste
1tsp ginger paste
1tbsp lemon juice
2tsp of roasted and ground cumin seeds
2tsp of roasted and ground coriander seeds
1tsp grm masala powder
1tbsp mustard oil
Salt to taste

For wraps and the filling:
2cups of standard flour/ wholemeal flour
2tsp of oil
salt
1 medium onion thinly sliced
1 medium toato thinly sliced
1 capsicum thinly sliced
1/2 cup of thinly sliced cucumber.

Method:
Marinate the chicken pieces in the marinade and keep aside for atleast two hours. Thread the chicken pieces in skewers.Grill in a BBQ plate or hot oven at 240C for 10-15mts till chicken is cooked.
Make  chappati dough with the flour by mixing oil and salt to it. Roll chapattis and cook them. Once the chappatis have cooled ,fill them with salad and chicken.Roll tightly and serve with salad and lemon slices on the side.
You ca change the taste by adding green chutney or raita.

Saag ( Seasoned pureed greens)

Lot of my friends and collegues asked me to write this recipe...Different greens give different taste to the saag.

Ingredients:
A bunch of Spinach
A bunch of Silverbeet
A bunch of Methi ( fenugreek) leaves
A handful of coriander leaves
1 medium tomato
1 small carrot
1tsp chilli powder
1 tsp cumin seeds
3 green chillies(optional)
3 red chillies
Salt
2tbsp cream( optional)

Method:
 FInely chop the tomato. Remove the stalks of spinach leaves,silverbeet and fenugreek,wash well and chop finely.Peel and grate the carrot.
In a skillet ,cook tomatoes and grated carrots for a while.Add the chopped leaves,chilli powder and salt in 1/2 cup water for -7 minutes.
(Optional:When cooled a bit,puree the greens  in  blender).
Heat oil,add cumin seeds and redchillies.Add the greens(pureed greens) and stir fry in medium high heat ,till the puree is reduced to half. Drizzle cream and serve hot with rice, naan or paratha.

Spicy Fish tikka kebabs

Ingredients:
1/2 tsp dried fenugreek leaves (kasoori methi)
2tsp roasted and ground cumin seeds
3 cloves roasted and gounded
4-5 tbsp lemon juice
1 1/2 tsp chilli powder
1tsp garlic paste
2tsp ginger paste
600g of chunky and fleshy white fish cubed pieces ( monk fish,lemon fish,bhetki etc.)
1 tbsp of chickpea flour ( besan)
1egg white
3 tbsp oil
salt to taste

Method:
In a wide bowl, mix together the lemon juice, spice powder,kasoori methi,chilli powder,ginger ,garlic paste,chickpea flour,oil,egg white and salt. The oil will keep the fish moist during grilling. Combine well and let the fish pieces marinate for 2 hours.
Skewer the fish pieces,set the oven to grill at 220*C and grill for 10-12 minute ,turning frequently untill the fish turns deep golden in colour. Baste occassionally with the marinade.
Serve hot on bed of salads and mint chutney.

Badshahi tukra ( Bread pudding)

Sorry friends.Couldn't post any recipes since last few days.
So posting a dessert recipe which is easy to make but comes out to be very tasty.

Ingredients:
4 slices of white bread
2 cups milk
3/4 cup sugar
A pinch of cardamom powder
Raisins, slices almonds  and pistachios for garnish
2tbsp oil
Few drops of vanilla essence

Method:
Cut the edges of the bread and cut each of the slices diagonlly to get 4 triangle shaped pieces.
Heat oil in a non-stick pn ;golden fry the slices in the oil and keep aside.
In a heavy bottomed pan ,add milk,sugar,vanilla essence and cardamom powder.Heat milk  till it boils. Simmer the heat and let the milk boil ,till it reduces a bit.Add the fried bread slices in the thickened milk and let it simmer. Wait till the bread slices have soaked all the milk.Add  raisins,almonds and pistachio on top to garnish.Chill the pudding before serving.

White chicken curry ( Chicken Rezala)

This recipe belongs to my mother... Chicken rezala is very popular in eastern part of India.

Ingredients:
500gms diced boneless Chicken
3/4 cup unsweetened yoghurt
4 medium sized onion
1tbsp ginger garlic paste
2 cardamom pods
2-3 Green chillies
2tbsp clarified butter or oil
Salt to taste
1tsp sugar

Garam masala :
1" Cinnamon stick
1/2 anistar
2 cloves
6-8 pepercorns
2 bayleaves
A pinch of nutmeg powder
1tsp cumin seeds

Method:

Marinade the chicken pieces in ginger-garlic paste and yoghurt for an hour.
Dry roast the garam masala spices in a wok,then grind into fine powder.
Chop half of the required onion in round slices and the other half into a coarse paste.
Heat Oil/clarified butter in a heavy bottomed pan.Add onion paste and fry till the onion just starts to change colour. Add onion slices ,fry for a minute, then add the marinated chicken with the marinade.
Fry in high flame for a minute stirring continuously.Add the garam masala spice mix , salt and sugar. Fry for another couple of minutes.
Simmer the heat ,cover the pan with a lid and let the chicken cook till tender.
Add green chillies.Cook for 2-3 minutes more till oil starts to separate.
Serve hot with rice, pulao ,chapatti or paratha.

Prawns and raw banana/green plantain curry (Chingri kaacha kolar daalna )

Wedenesday : Fish recipe

Ingredients :
250gms Prawns deshelled
6 peeled and diced raw bananas( green plantains)
2 medium sized diced potatoes
1 finely diced tomato
1tbsp of ginger paste
1tsp turmeric powder
1tsp cumin powder
1tsp chilli powder(optional)
1tsp garam masala powder
1 bay leaf
1tsp cumin seeds
Salt to taste
A pinch of sugar
2tbsp Oil

Method:

Heat 1tsp of oil and lightly fry the prawns .Take them out and keep separately in a plate.
Heat rest of the oil ,add bay leaf and cumin seeds .As soon as the seeds start to crackle,add diced banana and potatoes.Fry continuously for a minute,then add ginger paste,diced tomato and all the other spices including salt and sugar.
Fry for couple of minutes to coat the the spices to the potato and banana pieces.Add 1/4 th cup of water ,fry again till the oil starts to separate. Add 1/2 cup of water and the prawns to the curry ,simmer the heat and cover with a lid.
After 5mts, remove the lid . Once the potato and banana pieces are cooked,put off the heat. The gravy shouldn't be too dry or runny.
Serve hot with hot rice or chappatis.

Kachha kolar khosha bata ( Raw banana peel bharta)

Today is Tuesday: It's Vege time...

Since ages Bangal vs Ghotti comaprison has been a point of discussion in any adda.
Being a bangal myself ,I thought of writing some real bangal dishes in my blog. This particular recipe is a very uncommon one,but beleive me it tastes very yummy...

Ingredients :
6 Raw bananas
Green chillies ( according to your taste)
1 Red dried chilli
1tsp Panchphoran
Salt to taste
Pinch of Sugar
1tbsp Oil

Method:
Peel the raw bananas and boil the skin in a pressure cooker.
(You can use the bananas for making Shukto,mixed vegetable, kofta,Avial etc.)
Once they have cooled down a bit,put them in a blender with green chillies and blend to a smooth paste.
In a wok heat oil,add red chilli and panchphoran ;as soon as the mustard in the panchphoran starts to crackle,add the banana skin paste .Add salt and sugar to the paste,and start frying. Bhuno fry till oil starts separating and the paste is totally water free.
Serve hot with rice .