partyfood4u

Lasagna

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 14:06:00 +0000

Introduction-

This is an Indian version of Italian classic the Lasagna. It is generally served with Bolognese sauce, which is a meat sauce.

Ingredients �??
Layers of lasagna [lasagna is a rectangular shaped pasta]
Oil - 5 tablespoons [Italians use olive oil in their dishes]
Salt - to taste

For filing �??
Paneer - 250 grams
Carrot - 1
French beans - 10
Green capsicum - 1
Onions - 2, finely chopped
Broccoli - 6 florets
Oil - 4 tablespoons
Cumin powder - 1 teaspoon [dry roast the cumin seeds and then powder it]
Red chili powder - 1 ½ teaspoons
White sauce - 1 cup
Fresh cream - 1 cup
Tomato ketchup - 4 tablespoons
Cheese - 2 cups, grated

Method-

For white sauce-

Heat 1 tablespoon of butter in a pan, now add 1 tablespoon of maida [all purpose flour] to it, cook it for 2 mins .Now add 1+ ½ cup of whole milk to it by constant stirring it until thick, add
salt and pepper to it. Your white sauce is ready.
Heat 1 ½ tablespoon of oil in a pan, add onions and fry until light brown. Now add all the vegetables [finely chopped] to it stir, add salt, pepper, cumin powder and red- chili powder, cover and cook over low heat until vegetables are perfectly cooked.Uncoverer it dry it well. Mix white sauce, ketchup and cream in a bowl.
Heat large pail of water. add salt, bring it to a boil, now gently add the lasagna layers put off the flame and allow the pasta to remain in water for 5 mins, add 1 teaspoon of oil in water. Drain out the pasta, brush each layer with oil and set aside.
Take the rectangular oven dish, place one layer of pasta at the bottom, place 1/3rd portion of vegetable mixture over it and sprinkle 1/3rd of cheese over vegetables.Cover with another layer of pasta and layers of vegetables and cheese twice. End with the lasagna layers. Pour the white sauce mixture over assembled lasagna and top it with remaining cheese. Bake it in preheated oven at 120 degrees for 15 mins.Serve hot.

Macaroni And Cheese(Low Calorie)

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 14:02:00 +0000

Introduction -

Macroni and cheese, the famous American food is high in calorie . It is a cut down version of this classic.

Ingredients-
Dry elbow macroni - 2 cups
Skimmed milk - 1 cup
Corn starch - 2 teaspoons mix with 2 tablespoons of cold water
Unsalted butter - 1 tablespoon
Dijon mustard - 1 teaspoon
Grated nutmeg - ¼ teaspoon
Cayenne pepper - ¼ teaspoon
Low-fat cheddar cheese - 2 cups, grated
Parsley - 1 fresh sprig
Thyme - 1 fresh sprig
Bay leaf - 1
Kosher salt - 1 ½ teaspoons
Black pepper powder - ½ teaspoon

Method �??

In a large pot, add good quantity of water, bring to a boil, add salt and macroni and let it cook for 10 mins, until perfectly cooked. Pour the milk in a pan over medium heat, add herbs and boil until fragrant, now remove the herbs and add corn starch mixture, bring to a boil, stir until thickens. Now add the cheese and stir until melted. Now whisk in the butter, mustard,salt, nutmeg and cayenne into the sauce, stir. Drain the pasta and add it into the pan. Toss well and serve.

Pasta Puttanesca

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:54:00 +0000

Introduction -

The classic ingredient in Puttanesca sauce is the anchovies, the small, itty-bitty fish. Try this recipe and enjoy.

Ingredients �??
Thin spaghetti or vermicelli - 8 ounces
Garlic - 2 cloves, minced
Greek olives - ¼ cup, pitted and chopped
Capers - 2 tablespoons
Anchovy paste - 1 teaspoon
Fresh arugula - ¾ cup, chopped
Grated parmesan - ¼ cup, grated
Extra virgin olive oil - 1 tablespoon
Flat-leaf parsley - 1/3 cup, chopped
Crushed red pepper flakes - 1/8 teaspoon
Diced tomatoes - 1 can

Method �??

In a large pan, add good quantity of water, bring to a boil, add salt and spaghetti and cook, according to the directions on the package. In a mean while, heat oil in a pan over medium heat, add garlic and cook for 1 min.Now add parsley, olives, capers, anchovy paste, oregano and crushed pepper flakes and cook for 2 mins more. Add tomatoes and simmer for 5 mins. Now
add arugula and cook for 3 mins, until wilt slightly. When the pasta is boiled perfectly, drain it and add it to the pan, tossing it with the sauce to combine.Sprinkle with grated cheese and serve.

Baked Buffalo Wings

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:47:00 +0000

Introduction-

This is the healthier version of America�??s favorite food the Chicken wings. These are baked rather than fried, so controls the calorie, with the same flavor.

Ingredients �??

For wings-
Skinless chicken wings - 2 pounds
Honey - 2 tablespoons
Ketchup - 2 tablespoons
Red pepper sauce - 2 tablespoons
Worcestershire sauce - 1 tablespoon
Paprika - to taste
Salt - to taste

For blue cheese dipping sauce-
Reduced fat cottage cheese - ½ cup
Milk - 2 tablespoons
Crumbled blue cheese - 1 tablespoon
Garlic - 2 cloves, finely chopped
White wine vinegar - ½ teaspoon
White pepper powder - ¼ teaspoon
Salt - to taste

Method �??

In a plastic zipping bag, add honey, ketchup, pepper sauce and Worcestershire sauce, mix well. Add chicken and refrigerate for 30 mins. Preheat the oven at 350 degrees f. Line the jelly roll pan with aluminum foil, place the chicken in the pan. Sprinkle with paprika and bake uncovered for about 30 mins or until crisp and brown. Serve with celery sticks and sauce.

For dressing-

Mix all the ingredients together with ½ of the blue cheese in a blender and blend until thick and creamy. Spoon it into a bowl, add the remaining blue cheeses, mix, cover and refrigerate until serving.

Balsamic Glazed Chicken

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:42:00 +0000

Introduction-

Balsamic vinegar is an classic Italian vinegar. Aged balsamic is very rich in flavor and consistency.

Ingredients �??
Chicken breasts - boneless and skinless, 6
Garlic - 3 cloves, chopped
Tomato paste -2 tablespoons
Vegetable oil - 1 tablespoon
Chicken stock - ½ cup
Balsamic vinegar - 2/3 cup, good quality one
Honey - 1 tablespoon
Green onions - 4 tablespoons, thinly sliced
Freshly ground pepper - 1 teaspoon
Salt - to taste

Method �??

Heat oil in a deep skillet [pan] over medium-high heat, sprinkle both the sides of chicken with salt and pepper and cook until slightly brown on both the sides. Remove the chicken; now add garlic and sauté for 2 mins. Then add tomato paste, stir, then add chicken stock and stir well to scrape the drippings from the bottom of the pan. Now add vinegar and honey and reduce it to 1cup. Add chicken back to the pan, reduce the heat and cook until thickens [for 30 mins] and becomes a dark mahogany glaze, serve.

Tofu Shish Kabab

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:36:00 +0000

Introduction-

This is one of the most famous finger food recipe for tofu. It is easy to make and tasty at the same time.

Ingredients �??
Tofu - 200 grams
Tomatoes - 6, cut into cubes
Capsicum - 1, cut into cubes
Mushrooms - 12
Onions - 6, cut into cubes and separated
Green coriander - 1 tablespoon , chopped
Green onions - 1 tablespoon , chopped
Salt - to taste

For marinade �??
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Lemon juice - 3 tablespoons
Oil - 2 tablespoons
Green onions - 1 tablespoon , chopped

Method �??

Mix in together all the ingredients of marinade and pour it in 2 bowls.Marinate tofu in one bowl and all the vegetables in other bowl, set aside for 6 hours . Put it on seek alternately with vegetables and cook it with oil either in oven or in non-stick pan until brown.

Tip �??

You can always substitute tofu with paneer.

Tofu Seekh Kabab

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:29:00 +0000

Introduction-

Tofu is available in many different varieties;soft, firm and extra-firm. It is the richest souce of vegetarian proteins.

Ingredients �??
Tofu - 2 cup , mashed
Kabuli chana - ½ cup
Water - 1 cup

For marinade �??
Ginger-garlic paste - 1 tablespoon
Onion paste - 1 tablespoon
Mushrooms - 1 cup , finely chopped
Corn flour - ¼ cup
Salt - to taste

Method �??

Cook chana with 1 cup of water until tender.Now mix chana with all ingredients of marinade ,set aside for 1 hour. Now grind it to a paste.Heat 2 teaspoon of oil in a pan, add whole red chilies,ajwain [oregano �??seeds ] ,chopped green coriander, green chutney and lemon juice,now
add chana mixture to it and stir for 2 mins.cool it and mix well with mashed tofu .Now put it on seekh by giving shape ,cook it either in oven or deep fry it in hot oil .

Soybean Fingers

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:25:00 +0000

Introduction-

This is a fun party food. It is a show-stopper.

Ingredients �??
Soy granules - 1 cup
Chana dal - ¼ cup ,boiled with salt and drained
Potato - 1, medium , boiled and mashed
Corn flour - 2 tablespoons
Bread slices - 2
Dalchini - 1 stick
Black coriander - 1
Cumin seeds - 1 teaspoon
Red chili powder - 1 teaspoon
Salt - to taste

Method �??

Soak the soy granules in water for 5 mins.drain well.Cook dal in pressure cooker with cardamom and dalchini.Grind all the ingredients together, make fingers of it and fry. Serve hot with chutney .

Tip �??

Corn flour and bread acts as binders.

Soy Shami Kabab

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:19:00 +0000

Introduction-

Soybean is the richest source of protein for vegetarians. It tastes good and is good for you.

Ingredients-
Soy granules - 1 cup
Chana dal - 1 cup, soaked overnight
Onions - 2, finely chopped
Ginger �??garlic paste - 1 teaspoon
Green chilies - 2, finely chopped
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili powder - 1 teaspoon
Lemon juice - 2 teaspoon
Green coriander - 1 tablespoon, chopped

Method �??

Soak soy granules for 5 mins in water, drain well and set aside. Cook the Chana dal in water with salt until tender, drain.In a bowl mix chana dal, Soy granules and all other ingredients. Grind roughly. Make the kebabs and fry in hot oil until golden brown.

Garlic Shrimps

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:13:00 +0000

Introduction-

This is the house favorite at Young Thailand, after pad thai and spring rolls. It is ideal for the buffet and for picnics, as well as for an intimate supper.

Ingredients-
Large shrimps - 16, shelled and deveined
Garlic - 6 cloves, finely chopped
Sugar - 1 tablespoon
Soy sauce - 2 tablespoons
Oyster sauce - 1 teaspoon
Vegetable oil - 4 tablespoons
Black pepper powder - 1 teaspoon
Red pepper - 1, cut into thin strips
Fresh coriander leaves - 2 tablespoons, finely chopped
Tomato - 1, cut into slices
Cucumber - ½, cut into slices
Lettuce leaves - 4

Method-

In a bowl, mix shrimps, soy sauce, sugar, oyster sauce, black pepper and garlic.Set aside for 10 minutes. Heat oil in a wok over high heat, add the shrimp with their marinade and stir-fry for 3 minutes, until the shrimps are browned and plump, take off fire. Line a serving platter with lettuce leaves and transfer the shrimps on the lettuce. Garnish it with slice of tomatoes and cucumber, red pepper strips and chopped coriander and serve immediately.

Golden Baskets

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 13:03:00 +0000

Introduction- Fragile and tiny pastry shells stuffed with a very delicate shrimp mixture look spectacular and mighty tasty.

Ingredients-
Large shrimps - 8, shelled, deveined and chopped
Onion - 1, chopped
Garlic - 2 cloves, chopped
Small red pepper - 1, finely chopped
Vegetable oil - 2 tablespoons
Soy sauce - 1 tablespoon
Sugar - 1 teaspoon
Fish sauce - 1 tablespoon
Chili-garlic sauce - ½ teaspoon
Frozen green peas - 3 tablespoons
Fresh coriander leaves - 2 tablespoons, chopped
Lemon juice - 1 tablespoon
Extra-thin/crispy pastry shell- 24

Method-

Heat oil in a wok over medium-high heat, add the chopped garlic and stir-fry for 1 minute. Add the shrimps and stir-fry for 1 minute. Take the wok off the fire, add soy sauce, sugar, fish sauce and chili-garlic sauce, stir to mix well.Return to the fire and stir-fry for 1 minute. Add the onions, red pepper, peas , chopped coriander and lemon juice and fry for 3 minutes. Put it in a plate
and let it cool. Now fill the pastry shells with this stuffing, garnish with a chopped coriander leaves and serve.

Served with-

Peanut sauce

Chicken Satay

noreply@blogger.com (Vandana Raghuvanshi) — Tue, 25 Mar 2008 12:58:00 +0000

Introduction- Marinated and skewered meat slow charred on gently embers has a universal ability to unleash appetite, and satay is the skewer of choice in all of southern Asia.

Ingredients-
Skinless and boneless chicken breasts- 500 grams, sliced

For marinade-
Garlic - 2 cloves, chopped
Black pepper powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander seeds powder- 1 teaspoon
Turmeric powder - ½ teaspoon
Sugar - 1 tablespoon
Vegetable oil - 1 tablespoon
Soy sauce - 1 tablespoon
Lemon juice - 1 tablespoon
Fish sauce - 1 teaspoon
Bamboo skewers - 16

Method-

Mix all the ingredients of the marinade together in a large bowl and whisk to dissolve sugar, now add chicken strips and toss to coat well, set aside for at least 6 hours. Thread each chicken slices into the skewers, working the skewers in and out of the meat, down the middle of the slice so that it stays in place during grilling. Baste the chicken either with oil or coconut milk and grill either on indoor grill or outdoor, cook until golden brown and crispy.

Thai Chicken Wings

noreply@blogger.com (Vandana Raghuvanshi) — Mon, 24 Mar 2008 13:48:00 +0000

Introduction -

The once humble wings are now flying all over the place, they make a delightful appetizer or a part of your perfect dinner party.

Ingredients-
Chicken wings - 8, each cut into 2 parts by cutting at the joint

For marinade-
Garlic - 3 cloves, finely chopped
Ginger powder - 1 teaspoon
Soy sauce - 1 tablespoon
Sugar - 1 teaspoon
Oyster sauce - 2 tablespoons
Vegetable oil - 2 tablespoons
Black pepper powder - 1 teaspoon
Lemon juice - 2 tablespoons
Chili-garlic sauce [or cayenne]- 1 ½ tablespoons

Method-

Mix all the ingredients of marinade together in a large bowl, add the chicken
and toss to coat the chicken well, set aside for at least 6 hours.
Pre-heat the oven at 400 degree f/ 200 degree c, roll the wings in the marinade
and then transfer to the baking sheet. Bake for 20-25 minutes, turning them after
15 minutes and basting with the leftover marinade, and bake them until crispy
and brown.

Bread Rolls

noreply@blogger.com (Vandana Raghuvanshi) — Mon, 24 Mar 2008 13:43:00 +0000

Introduction -

This is a simple yet delicious recipe of cutlets.

Ingredients-
Potatoes, boiled and mashed into big chunks - 5
Bread slices - 8
Onions, thinly sliced - 2
Ginger, finely chopped - ½ teaspoon
Garlic, finely chopped - 3 cloves
Green chilies,, finely chopped - 3
Red chili powder - 1 teaspoon
Coriander powder - ½ teaspoon
Amchoor powder [khatai] - 2 teaspoons or more
Cumin seeds - ½ teaspoon
Salt - to taste
Ghee - 2 tablespoons
Oil - for frying
Fresh coriander leaves, finely chopped - 2 tablespoons

Method-

Heat ghee in a pan or kadahi over medium-high heat, add cumin seeds and
let it splutter, now add onions and cook for 2 minutes, then add ginger, garlic
and green chilies and cook until lightly browned. Now add potatoes, stir, then
sprinkle all the powdered spices over the potatoes, stir well and cook on low
for 10-15 minutes until light brown.
Take a bread slice, remove the brown edges off, slightly wet it, place a
tablespoon of potato mixture in the centre and roll it to cover the filling.
Repeat this process with all the bread slices and filling. Heat oil in a kadahi
or pan, deep fry the rolls over medium-high heat until golden brown.

Served with-

Ketchup

Cabbage And Paneer Cutlets

noreply@blogger.com (Vandana Raghuvanshi) — Mon, 24 Mar 2008 13:34:00 +0000

Introduction-

It�??s a great party finger food. So get ready and serve it in your next party. This is a perfect crowd- pleasure.

Ingredients-
Potatoes, boiled and mashed - 3
Cabbage, finely grated - 3 cups
Paneer, grated or mashed - 1 + ½ cups
Green chilies, finely chopped - 4
Bread crumbs - 1 cup
Fresh coriander leaves, finely chopped - 2 tablespoons
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Oil - for frying

For batter-

All-purpose flour [maida] - 4 tablespoons
Egg, beaten - 1
Water - ¼ cup
Salt - to taste
Red chili powder - ¼ teaspoon

Method-

Combine together the cabbage, paneer, potatoes, green chilies, chopped
coriander, salt and pepper and make cutlets out of it. Set aside.
In another bowl, mix all the ingredients of batter .
Now dip each of the cutlet into the batter, roll in the bread crumbs to coat
all over and deep fry in hot oil until golden-brown.

Served with-

Ketchup or chutney.

Tandoori Aloo

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 16:23:00 +0000

Introduction-

Stuffed vegetables and meats are most commonly served all over the universe. The sprinkle of chat masala makes it even better.

Ingredients �??
For stuffing �??
Potato - 8
Butter or oil - 1 tablespoon
Coriander seeds - 2 teaspoon
Posta dana - 2 teaspoon
Onion - 1, finely chopped
Ginger - 1 teaspoon, finely chopped
Mint [podina] - 2 teaspoon
Curry leaves - few leaves
Coriander leaves �?? 1 teaspoon
Green chilies - 3, finely chopped
Capsicum - 1, chopped
Tomato -1
Paneer - 50 grams
Kabuli chana - 100 grams, boiled

For marinade �??
Curd - 1 cup, strained
Cream - I tablespoon
Ginger paste - 1 teaspoon
Podina chutney - 1 tablespoon
Salt - to taste
Pepper powder - 1 teaspoon
Lemon juice - of 1 lemon
Corn flour - 1 tablespoon
Oil

Method �??

Make hole in potato with the fine knife. Heat oil in a pan fry the holed
potatoes until half cooked. Now heat 1 tablespoon of oil in a pan, add
coriander seeds and posta dana to it, stir for 1 minute, now add chopped
vegetables, scooped potatoes, paneer and salt, mix it well, set aside to cool. Now fill this in fried potatoes. In a bowl mix all the ingredients of marinade,
Coat the stuffed potatoes with this marinade all over, cook it in oven for 10
mins.Serve hot with podina chutney and onion rings.

Chili Idli

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 16:19:00 +0000

Introduction-

Idli is the staple food of Southern India. Addition of onions, capsicum and spices, makes it even better.

Ingredients �??
Idli - cut into 4 pieces
Ginger �?? garlic paste - 1 tablespoon
Green chili paste - 1 teaspoon
Soy sauce - 2 tablespoons
Tomato sauce - 1 tablespoon
Vinegar - ½ tablespoon
Corn flour - 2 tablespoons mixed with cold water
Chili sauce - ½ teaspoon
Capsicum -2, finely sliced
Onions - 2, finely sliced
Spring onions - 2 tablespoons, finely chopped
Oil - 2 tablespoons

Method �??

Heat oil in a pan; add onion, ginger �?? garlic paste and green chili
paste and fry until brown, now add capsicum and cook for 5 minutes.
Add all the sauces to it, stir, add corn flour mixture to it, stir now add
idli, salt and spring onions, bring to a boil until thickens, serve.

Masala Vada

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 16:14:00 +0000

Introduction-

This is the most famous street food of Southern India. You can also make it with moong dal.

Ingredients �??
Chana dal - 1 cup
Onion - ½ cup, finely chopped
Green coriander - ½ cup, finely chopped
Green chilies - 4, finely chopped
Soya leaves - ½ cup
Cumin or jeera - ½ teaspoon
Salt - to taste
Oil - for frying

Method �??

Soak the chana dal for 5 hours. Grind it with texture [not paste]
In a bowl mix chana dal with all the other ingredients, together
with 1 tablespoon of oil. Make patties of it and fry in hot oil until
golden brown.

Tip �??

You can also make it with moong dal.

Hara Bhara Kabab

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 04:00:00 +0000

Introduction -

This is a famous finger food of India, popularly served as a starter in many restaurants.

Ingredients-

Potatoes, boiled, peeled & mashed - 3
Peas, boiled and crushed - ½ cup
Spinach, boiled & drained - 1 bunch
Fresh coriander leaves, finely chopped - ½ cup
Capsicum, grated or finely chopped - 1
Ginger-garlic paste - 1 tablespoon
Green chilies, finely chopped - 3
Chat masala - ½ teaspoon
Bread crumbs - of 3 bread slices
Corn flour - 1 tablspoon
Paneer, grated - 2 tablespoons
Salt - to taste

Method-

Mix all the ingredients together in a bowl, make small tikkis out of it and
deep fry in hot oil until golden-brown. Serve.

Served with- Ketchup or chutney.

Green Vegetable Cutlets

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 03:54:00 +0000

Introduction-

You can serve these cutlets either for breakfast or as a snack. If the green mixture becomes too wet, you can add more corn flour.

Ingredients-

Potatoes, boiled, peeled & mashed - 2
Peas, boiled - 1+ ½ cups
French beans, boiled - 1+ ½ cups
Corn flour - 2 tablespoons
Red chili powder - 1 teaspoon
Garam masala - ½ teaspoon
Salt - to taste
Mava or khoya - 2 tablespoons
Paneer, grated - 2 tablespoons
Almonds, chopped - 5
Cashews, chopped - 6
Walnuts, finely chopped - 6
Oil - for deep frying

For green paste-
Green chilies, chopped - 4
Ginger, chopped - 1 teaspoon
Pudina leaves - 1 cup
Fresh coriander leaves - 1 cup

Method-

Blend all the ingredients of green paste, French beans and peas in a blender,
and transfer to a bowl, now add mashed potatoes, red chili powder, garam
masala, salt and corn flour into it, mix well and set aside.
In another bowl, mix paneer, mava, almonds, cashews and walnuts and make
small balls out of it, now stuff these balls into green mixture and deep fry
them in hot oil until golden brown. Serve.

Served with- Ketchup or chutney

Shami Kabab

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 03:45:00 +0000

Introduction-

This is the most famous non-vegetarian finger food.

Ingredients-

Mutton, minced - 500 grams
Onions, finely chopped - 2
Green chilies, finely chopped - 4
Garlic, finely chopped - 10 cloves
Ginger, finely chopped - 1 teaspoon
Gram dal, soaked overnight - 100 grams
Cumin seeds - 1 teaspoon
Cardamoms - 4
Cinnamon - 1 small stick
Bay leaf - 1
Black peppercorns - 6
Whole dried red chilies - 4
Ghee or clarified butter - for frying
Eggs, beaten - 2
Garam masala - 1 teaspoon
Salt - to taste

Method-

Boil the minced mutton with 3 cups of water and 1 teaspoon of salt, cover and cook until all the water is absorbed and meat becomes tender, grind it to a fine paste.
Blend in together the garlic, ginger, cinnamon, cardamom, peppercorns, red chilies and soaked gram dal to a fine paste.
Combine both the pastes with garam masala, onions, green chilies and eggs,
mix well. Shape the dough into several small round flattened balls or kababs.
Heat ghee in a pan or kadahi over medium-high heat, deep fry kababs until
golden- brown.

Served with-
Ketchup or chutney.

Chicken Tikka

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 03:41:00 +0000

Introduction-

This is one of the most famous snack for chicken lovers.

Ingredients-
Chicken - 1 kg, cut into pieces
Curd or yogurt - 1 cup
Ginger- garlic paste - 1 tablespoon
Red chili powder - 2 tablespoons
Oil - 2 tablespoons
Black pepper powder - 1 teaspoon
Salt - to taste
Lemon juice - of 1 lemon

Method �??

Prick the chicken well with fork or knife. In a bowl, mix curd, ginger- garlic
paste, salt and pepper, now add chicken pieces to it, coat well and set aside
for 3 hours. Thread chicken pieces into skewers, brush it with oil and cook it
in oven until brown all over. Drizzle the lemon juice over and serve.

Chatpate Bharwaan Aloo

noreply@blogger.com (Vandana Raghuvanshi) — Sun, 23 Mar 2008 03:33:00 +0000

Introduction-

This is a good-looking yet delicious party food. This is a perfect show stopper.

Ingredients �??
Potatoes - 2 large, boiled and peeled
Corn kernels - ½ cup, boiled
Peas - ½ cup
Green chilies - 4, chopped
Lemon - 2
Red chili powder - 1 teaspoon
Chat masala - 1 teaspoon
Salt - to taste
Oil

Method �??

Cut the potatoes in half, scoop it and deep fry. Now cut the scooped part
in pieces. Heat 1 teaspoon of oil in a pan, add cumin seeds and then add
peas and salt with ½ cup of water, cover it and cook until peas becomes
soft. Now add corn, red chili powder, chat masala, chilies and lemon juice
to it. Now stuff all the fried potatoes with this masala and serve hot.

Tip -

You can easily substitute corn with paneer.

Egg Bombs

noreply@blogger.com (Vandana Raghuvanshi) — Sat, 22 Mar 2008 20:35:00 +0000

Introduction -
This is the famous finger as well as party food. Enjoy.

Ingredients-
Eggs, hard boiled & peeled - 4
Potatoes, boiled, peeled & mashed - 2 large
All-purpose flour [maida] - 2 tablespoons
Green chilies, finely chopped - 2
Fresh coriander leaves, finely chopped - 1 tablespoon
Salt - to taste
Red chili powder - ½ teaspoon
Chat masala - ½ teaspoon
Bread slices, brown edges removed - 8

Method-

Combine mashed potatoes, green chilies, chopped coriander, salt and red
chili powder, mix well. Now spread maida in a plate, roll all the boiled and
peeled eggs in maida to coat all over, dust off the excess flour.
Portion the potato mixture in four equal parts, grease your hands, take one
portion, flatten a bit, now place one egg in the centre and cover it with
potatoes all over equally. Repeat this process with all the eggs and set aside.
Now take a bread slice, wet it a bit, place one covered egg in the centre and
cover it with another wet bread slice, cover the egg properly in bread, by
removing the extra bread. Repeat this process with all eggs.
Heat oil in a pan or kadahi, add 2 covered eggs at a time and deep fry them in
hot oil until golden-brown. Cut each egg into two parts, sprinkle with chopped
coriander and chat masala and serve.

Served with- Ketchup or chutney.

Chicken Burrito

noreply@blogger.com (Vandana Raghuvanshi) — Sat, 22 Mar 2008 20:24:00 +0000

Introduction-

The burrito is a classic Mexican dish, meaning a little donkey.

Ingredients-
Skinless and boneless chicken breasts, cut into halves - 2
Salsa - ¼ cup
Tomato sauce - 1 can
Taco seasoning mix - 1 package
Cumin powder - 1 teaspoon
Garlic, minced - 2 cloves
Chili powder - 1 teaspoon
Hot pepper sauce - to taste
Oil - 1 tablespoon
Salt - to taste
Freshly ground black pepper - to taste
Flour tortillas - 5

Method-

Heat oil in a pan, add garlic and cook for 1 minute. Now add chicken and cook
until lightly browned. Add the salsa, sauce, cumin, taco seasoning, chili
powder, pepper sauce, salt and pepper, stir, cover and cook until soft. Now
with the help of fork, pull the chicken apart, stir and continue to cook, until
thickens.
Heat the flour tortillas on the griddle, stuff the chicken filling, roll and serve.