SEEKH KABAB RECIPE
Ingredients:
500 gms Lamb Mince(Keema)Brown Color3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste1 tsp Ginger (Adrak) Paste2 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.

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MEAT DURBARI RECIPE
Ingredients:
1 big sized Onion (Pyaj) 1 " Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves3 tblsp Clarified Butter (Ghee) 3 - 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar175 ml warm Water1 tblsp Tomato (Tamatar) pureeFor paste1 tblsp Sesame seeds (Til) 1 kg Leg of Lamb1 tblsp Mustard Seeds (Raai / Raee) 1 Bay Leaf (Tej Patta) 2 tblsp Poppy seeds (Khuskhus) 2 " piece Cinnamon (Tuj/Dalchini) 2 - 4 dried Red Chillies4 Cloves (Lavang) 10 Black Pepper (Kali Mirch) 2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

CHICKEN DRUMSTICKS RECIPE
Ingredients:
6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying
How to make chicken drumsticks:
In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

ROYAL TREAT

ROYAL CHICKEN RECIPE
Ingredients:
12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4.5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) 1/2 Nutmeg (Jaiphal) 12 Tazza Dhania
How to make royal chicken top:
Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.

TANDOORI NIGHTS

TANDOORI CHICKEN RECIPE
Ingredients:
4 skinned Chicken Quarters 2 tblsp Lemon Juice (Nimbu Ka Raas) 1 Garlic Clove (Lasun) 1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak) 1 Green chilli (Hari mirch) 1 tblsp Water 4 tblsp Natural Yogurt (Dahi) 1 tsp Grouna Cumin (Jeera) 1 tsp Garam masala 1 tsp Paprika 1 tsp Salt (Namak) A few drop of Yellow Food Colouring 2 tblsp melted Ghee For garnishing: Lemon Wedges Onion (Pyaj) rings
How to make tandoori chicken:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

CHICKEN DILRUBA AND SALAMI

INDIAN CHICKEN DILRUBA RECIPE
Ingredients:
2 medium onions 1 cup milk 2 tbs chopped fresh ginger root 2 tbsp Punjabi garam masala 6 tbs butter or vegetable oil 1 tsp ground turmeric 3-4 lb. chicken, skin removed, cut 2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute 1 cup fresh plain yogurtSalt and ground cayenne to taste 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk 1/4 cup walnuts, ground
Preparation:
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

CHICKEN SALAMI RECIPE
A mouth watering recipe of chicken salami along with mushrooms, onions and tomatoes.
Ingredients:
1 tblsp butter300g shaved salami, sliced1 large onion chopped1 small pckt mushrooms, chopped3 tblsp tomatoe puree5-6 cloves of garlicSalt and pepper to taste
How to make chicken salami:
Heat butter in a large pan.
Add the chopped onions, mushrooms, garlic and sauté for two minutes
Now add the tomatoe puree and let it roast for a while
Add the salami pieces and mix well.
Add the salt and pepper
Serve hot topped with sour cream

CHIKNI CHICKEN

INDIAN CHICKEN RECIPE

Indian chicken dish are famous world over for mouth watering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes

ROYAL CHICKEN RECIPE
Ingredients:
12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4.5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) 1/2 Nutmeg (Jaiphal) 12 Tazza Dhania
How to make royal chicken top:
Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.

INTRO

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. The essence of Indian Cuisine lies in the variety of desi (local) spices available and the aromas generated by their use. Diversity in climate, in cultures, social habits and the geographic locations contributes greatly to Indian gastronomy. One element unite these diverse styles-- the use of spices to create flavors and aromas distinctive of Indian cuisine. The Flavors of Indian food are appreciated all over the world. This site is an effort to present the richness, variety, flavors and authenticity of the Indian cuisine.So go ahead and treat yourself !!