Cooking is regularly considered one of the preferred activities for human beings on a lazy day, while one experiences something like eating something exceptional. People are visibly experimenting with new thoughts, blending and matching one recipe with every other. There are numerous dishes from across the area to try one’s hand at in a rustic and diverse culture like ours.
Here are mouthwatering recipes that you can try and make your weekend amusing, with a group of thrilling additions.
Hara Bhara Kebab
Ingredients
Boiled spinach paste: 600 gms
Oil: 30 gms
Desi ghee: 20 gms
Dal chana: 100 gms
Aniseed cooking: 5 gms
Cumin seeds: 5 gms
Javitri whole: 5 gms
Salt Tata: 5 gms
Elaichi powder: 5 gms
Kasoori methi: 5 gms
Lemon juice: 5 ml
Chopped ginger: 5 gms
For Stuffing
Chopped inexperienced chili: 2 no.
Khoya: 20 gms
Coconut powder: 20 gms
Chopped coriander: 10 gms
Bhuna jeera powder base: 2 gms
Garnishes
Indian plate lettuce head: 1 no.
Lemon wedges: 1 no.
Carrot julienne: 20 gms
Garam masala: 2 gms
Beetroot julienne: 20 gms
Chaat masala: 5 gms
Method
Cook the chana dal in conjunction with spices, make a paste of it, and blend it properly with spinach paste. Make six small 6 same balls, flatten them with the palm and stuff them with the above stuffing combinations. Shallow fry it with ghee and sprinkle a few chaat masalas on it. Serve hot with tomato and mint chutney. Garnish with julienne of onion, carrot, beetroot, green chili slit, chopped coriander, and lemon juice.
Ingredients
Mutton toddler both: 250 gms
Brown onion: 10 gms
Veggie chili: 5 gms
Whole spices: 2 gms
Mutton fat: 15 gms
Mint leaves: 1 gm
Sahi jeera: 1 gm
Coriander stems: 5 gms
Seekh kebab mince: 250 gms
Red pepper capsicum base: 2 gms
Chopped mint: 1 gm
Chopped onions: 1 gm
Desi ghee: 10 ml
Chopped green chilies: 2 gms
Chopped ginger: 1 gm
Coriander powder: 1 gm
Degi chili powder: 1 gm
Mutton stock: 20 ml
Saunf powder: 1 gm
Green cardamom powder: 1 gm
Salt: to taste
Cream: 15 ml
Method
Take a child lamb boneless and upload the above masala with cheese and fat. Take out the minced garlic and blend the spices thoroughly. Add onions to the mince and coat the mince seekh with Gilani. Next, position it inside the tandoor and take it out as soon as cooked. Finally, toss it in Rogan Josh gravy. Serve hot with mint chutney.
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