My Recipes

Non-Veg

Chicken Seekh Kababs:

This is one recipe which I wanted to try from long time. I tried and my first attempt was fail.. :) (They fall off the skewers. I used thread but no use). 

In second attempt i know (past 

experience) there was a lot of moisture in mixture and hence it failed in first attempt so accordingly I changed my recipe and it turn out very good !!! 

so thought of sharing

Ingredients :

400 grams minced chicken(Keema)

2 midsize onion grated

1 nos lemon (juice)

1 inch ginger grated

1 bunch coriander

2 nos green chili

2 tbs bread crumbs or cornflour

2 tbs Oil

1 tsp Chaat Masala

Spices:

2 tbs coriander powder

1 tsp Garam Masala

1 tsp chicken Masala

1 tsp kashmiri lal mirch powder

1 tsp black paper powder

 Salt to taste

Method:-

Absorb as much moisture as possible from minced. Extract all the juice from grated onion and grated ginger. Grind 1/2 bunch of coriander, green chili with lemon juice.

In a bowl,take above ingredients add all the spices (mentioned above),bread crumbs and salt to taste.

Mix well with hands, cover and keep in the refrigerator for 2 hour to marinate. 

Ready Barbecue grill

Grease the skewers then divide the mixture into equal portions and spread each portion around each skewer. Grill the kebabs on an barbecue grill until done. 

Garnish with lemon, onion rings and serve with delicious fresh coriander or mint chutney and paav. Enjoy !!!

Recipe by : Ravi Pawar 

Surmai Tawa Fry:

Surmai tawa fry is one of my favorite fish dish. It usually start with marinating the fish with turmeric, red chili powder, lemon juice, salt and some garlic and then frying it on a Tawa /Pan.

Ingredients :

1/2 kg surmai fish

1 to 2 tsp red chili powder (instead use Homemade masala or ready made Ambari Kanda Lasun Masala)

Salt to taste

1/2 tsp turmeric

1 tsp lemon juice

2 tbsp oil to fry the fish

2 tsp Ginger garlic paste (optional)

3 tbsp fine semolina and 4 tbsp Jowari flour/Rice flour (optional)

Method:-

Clean the fish with water and drain out the fish pieces.

Add Salt, Ginger garlic paste, Turmeric powder, chili powder and lemon juice. Apply this mix to the fish pieces, make sure that the masala is applied to both the sides of the fish.

Keep aside for 2-3 hours ( minimum 30 mins).

Coat the marinated fish with the semolina and Jowari flour mixture - This is optional ( I have not used in my below recipe)

Heat one tbsp oil in a tawa or non-stick pan and then add fish to it. 

Cook on both sides till crisp and golden.

Serve hot with sliced onion and lemon. Enjoy !!!

Recipe by : Ravi Pawar