Seekh Kabab Recipe

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Ingredients:

·         One kg beef mince

·         One inch ginger

·         Half cup fresh coriander leaves

·         8-10 green chillies

·         1 tsp ground garam masalah

·         Salt to taste

·         2 tsp red chilli

·         2 tsp coriander powder

·         1 tbsp butter

Preparation:

Chop the fresh coriander leaves, ginger and green chillies to make a paste. Take the mince in a bowl and add this paste to it. Now finely chop the onion and sweep all water from it. Add the onion to mince. Now add salt, red chilli, coriander powder and ground garam masalah to it. Mix well and pour onto it the melted butter. Mix well and the mincemeat is ready for Seekh Kabab. Press the mince to the skewers, oil it slightly, and place it in preheated oven, or on grill. If you have neither of two, you may bake it on hot coals. Turn the skewers frequently on coals. The Kababs are ready. Sprinkle some lemon juice or chat masalah on them if you like and serve hot. 

Raw Mango Chutni

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Ingredients:

·         2 raw mangoes

·         ½ cup mint leaves

·         3 cup fresh coriander leaves

·         1 tsp roasted cumin seeds

·         5-10 green chilies

·         1 tsp kala namak

·         2 tsp ginger paste

·         Salt to taste

·        ½ tsp Black pepper

Preparation:

                Peel the mangoes and separate the pulp. Cut it into pieces and put in the blender. Add all the ingredients and make a very fine paste of all the ingredients.  Raw Mango Chutni is ready. 

Grilled Chiken Merinade

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Ingredients:

·         2 tsp vegetable oil

·         2 tsp peprika

·         6 tbsp soy sauce

·         2 tsp chili flakes

·         6 tbsp vinegar

·         2 tsp ground ginger

·         4 tsp english mustard

·         4 tsp black pepper

·         6 tabsp apricot jam

·         6 cups chopped tomatoes

·         2 red onion, finly chopped

·         4 tbsp brown sugar

·         6-7 cloves garlic, minced

·         3 tsp salt

Preparation:

                Take a heavy bottom skillet and heat vegetable oil in it. Add onion and garlic and cook for about 10 minutes on medium heat. Then add peprika, chili flakes and ginger. Cook for 4-5 minutes. Now add the suger, soy sauce, vinegar, apricot jam, english mustard and chopped tomato. Cook it stirring for about 20 minutes. Add salt and pepper. Then romove from heat and let it cool. Grilled Chiken Merinade is ready.

Chicken Drumsticks

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Ingredients:

10 chicken drumsticks

Brine:

·         2 quarts cold water

·         1 cup hot water

·         1/2 cup white sugar

·         1 teaspoon cayenne

·         1/2 cup salt

Sauce:

·         1 cup ketchup

·         1/4 cup white vinegar

·         1/4 cup brown sugar

·         2 tablespoons paprika

·         1 tablespoon olive oil

·         2 teaspoons garlic powder

·         1 teaspoon red chili powder

Preparation:

                        With a sharp knife, make 2 slashes, about 1-inch apart into the thickest part of the drumsticks. Mix all the brine ingredients, except cold water, in a container. Stir well and then add cold water. Mix and place the drum sticks in it. Cover the container and refrigerate for 4-5 hours. Now take a pan and add all the sauce ingredients and simmer for 20 minutes, stirring occasionally. Then let it cool. Remove chicken legs from brine and discard brine. Place on preheated grill over a medium low heat. Grill for about 20 minutes turning occasionally. As the chicken nears doneness begin brushing sauce over the surface every 5 minutes until chicken is done and sauce has cooked down to a sticky consistency. 

Chicken Tikka

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Ingredients:


• 1 cup fresh yoghurt (should not be sour)

• 1 cup finely chopped fresh coriander leaves

• 2 tbsps ginger paste

• 3 tbsps garlic paste

• 3-4 tbsps garam masala

• 6 peppercorns/ 2 dry red chillies

• 3 tbsps lime/ lemon juice

• 1/2 tsp orange food coloring

• 1 kg chicken (breast or thigh) skinless and cut into 2" chunks

• 1 large onion cut into very thin rings

• Lime/ Lemon wedges to garnish

• 1 tsp Chaat Masala (available at most Indian groceries)

Preparation:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor. Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. Thread the chicken onto skewers and keep ready. Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Remove from skewers and put the chicken in a plate. Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated. Garnish the Chicken Tikka with these onion rings and serve.