Jhakhas

Saturday, September 19, 2009

Seekh Kabab

in a tandoor oven.

Ingredients:
450 gm (1 lb) - lamb mince
To Chopped Together:
2 nos - onions (medium size)
5 nos - garlic cloves
1.5 cm - (0.5 inch) of ginger
1 nos - green chilli (de-seeded)
2 to 4 sprigs - fresh coriander

For Dry Masala:
2 nos - cardamoms (small, green, ground)
1 nos - cardamom (black, ground large)
1 pinch to 1/2 a tbsp - chilli powder
1/2 tbsp - garam masala
1/2 tbsp - cumin seeds (whole)
1 tbsp - dry coriander
1/2 tbsp - salt

Method:
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander.
Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill.
Cook on all sides until brown.
Serve on a bed of lettuce.
Garnish with tomatoes, onion rings, chillies and coriander.
Note:
Made with keema (lamb or beef mince) and traditionally cooked

Kabab Samak (Fish Kababs)

Ingredients:
2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper, seeded and cut into 20 to 24 square pieces
18 - bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from ½ lemon
freshly ground black pepper to taste
salt to taste
To Garnish:
lemon wedges
chopped fresh parsley leaves

Method:
Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
Serve garnished with lemon wedges and parsley.

Fish Cutlet

Ingredients:
1 pound - fish
1 - egg white
2 tbsp - corn flour
1 tbsp - coriander leaves (chopped)
1 - medium sized onion (chopped finely)
3 - medium sized green chillies
1 tsp - coriander seed powder
1 tbsp - lemon juice
1 pinch - cinnamon powder
1 tsp - ginger paste
1 tsp - garlic paste
1 tsp - cumin
oil for deep frying
salt to taste

Method:
Make diagonal slits on the fish and then steam it for ten minutes.
Remove from heat and gently mash it along with the remaining ingredients.
Make mixture into walnut sized balls and flatten slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let it fry for two minutes and then turn upside down.
Both sides must be golden brown.
Do not fry for too long as the taste can become slightly bitter.
Serve hot.
It is a good appetizer.

Chinese Prawns Fry

Ingredients:
jumbo prawns - 20 nos
plain flour(maida) - 1/4 cup
corn flour - 1/4 cup
baking pdr - 1 pinch
soya sauce - 1 tsp
aginomotto - 1 pinch
pepper pdr - 1 tsp
salt to taste
oil for deep frying

Method:
Clean and slit the prawns.
Add soya sauce and salt to the cleaned prawns and marinate for 1 hr.
Then half cook the marinated prawns along with the mixture.
Make a thick batter of maida, cornflour, pepper pdr, aginomotto and salt.
Heat oil in a nonstick kadai, then dip the cooked prawn in the batter one by one.
Deep fry it till golden brown.

Hara Fish Fry

Ingredients:
fish - 1/2 kg
green chilli paste - 2 tsp
coriander leaves paste - 4 tsp
garlic paste - 1/2 tsp
ginger paste - 1 tsp
termeric powder - 1/2 tsp
cloves powder - 1/2 tsp
onion - 1 chopped
tomato - 1 chopped
oil - 3 tsp
salt to taste

Method:
Mix green chilli paste, coriander leaves paste, ginger garlic paste, turmeric powder, cloves powder and salt stir well.
Wash fish and marinate the fish with this mixture and keep aside for 10 to 15 mins.
Heat oil in a pan, fry the onions until golden brown.
Add the marinated fish and add tomato to it and cook for 10 minutes in a low flame.

Fish Manchurian

Ingredients:
250 gms fish pieces
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:
Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute.
Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.