Ground Lamb

Seekh Kabab Recipe

 

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

For more information :- http://www.indianfoodforever.com/mughlai/seekh-kabab.html

Masala Chai

 






Ingredients
Water                   8 Cup (16 Tbs)
Black tea              2 Tablespoon (your choice of flavors)
Coconut milk       2 Cup (16 Tbs)
Sweetener            1 Tablespoon (honey, coconut syrup, Stevia, coconut crystals)
Fresh ginger         2 Teaspoon
Cardamom           1 Teaspoon
Cloves                  1 Teaspoon
Lavender sprigs    1

Directions
GETTING READY
1. In a glass pitcher fill water.
2. In a ball put tea, ginger, cardamom and cloves.
3. Set in a sunny window for 12 hours.

MAKING
4. Remove the ball from the pitcher. Add in the sweetener, mix well.

SERVING
5. Pour in warm coconut milk in a cup followed by black tea garnish with lavender sprig and serve.
Read more at http://www.ifood.tv/recipe/masala-chai-0#2O3QssR8r172TKPF.99

How to Make Idli at Home

Ingredients

Urad dal - 1 cup

Rice - 2 cups

(Ratio 1:2)

Cooked rice - 1/2 cup

Fenugreek seeds - 1 tablespoon
Directions
GETTING READY
1. Start by rinsing the dal and rice separately in cold water .
2. Add the fenugreek seeds to urad dal.
3. Soak both the dal and rice for a minimum of 4 hrs, preferably overnight.

MAKING
4. First blend the soaked urad dal into a thick paste adding very little water. Remove to a large vessel.
5. Next add the soaked rice to the blender along with the cooked rice.
6. Make a thick paste of this too.
7. Add the rice paste to the dal paste and add desired amount of salt
8. Mix with clean hands until everything is well blended.
9. Keep the batter in a warm place and let stand overnight to allow fermentation.
10. Once fermented, the batter will be thick and frothy and significantly doubled in volume. If this fails to happen then the temperature is too low, leave the batter in this case in a much warmer place until properly fermented.

FINALIZING
11. Once the batter is ready, spoon it into greased idli molds and steam cook for 12-15 minutes.

SERVING
12. Serve steaming hot idlis with your favorite condiment like chutney or sambar.
Read more at http://www.ifood.tv/recipe/homemade-soft-and-spongy-idli#t8eQb4mqhCtlClhp.99