Nargis Kofta

 

Ingredients:

 

Mutton mince/chicken mince - 250gms

Roasted Bengal gram - 2tbsps

Hard boiled eggs - 6

Green chillies – 2

Red chilli powder-1tsp

Turmeric powder - 1/8tsp

Fresh Coriander - 1tbsp chopped

Fresh mint – 1tbsp chopped

Coriander powder – 1/2tsp

Garam masala - 1/2tsp

Ginger & garlic paste - 1/2tsp

Lemon juice - 1tsp

Salt to taste

Oil - for frying

 

Method:

 

1. Take a blender add roasted bengal gram, green chillies, salt, red chilli powder, coriander powder, garam masala, ginger & garlic paste, turmeric powder and make a fine powder, next add in this mixture chicken/mutton mince, mint & coriander leaves, and lemon juice and blend the all ingredients together little coarsely not like a paste& keep aside.

2. Next divide the mince mixture into 6 portions to make 6 koftas.

3. Take one portion, flatten the mixture on the palm and putting one boiled egg, cover the mixture over the egg.

4. Repeat the same method with the other eggs.

5. Deep fry on medium heat till the koftas turn golden brown.

6. Serve with green chutney and cut into two pieces while serving.

 

         
 

Hot & Sour Soup with Fried Noodles

Ingredients:

Chicken stock - 3cubes

Water - 3cups

Boiled Chicken - 100gms (shredded)

Soya sauce - 2tsps

Red chilli sauce - 1tsp

Vinegar - 2tbsps

Tomato ketchup - 1tbsp

Salt & Pepper to taste

Shredded veggies - bell peppers, cabbage, carrot, spring onion,

Ginger-1tbsp (juliennes)

CornFlour-1tbsp

Egg - 1(beaten)

Fried noodles - 1cup

Method:

 

1.     Take a vessel add water and chicken stock cubes in vessel, bring it to boil.

2.     Next add all sauces red chilli sauce, soya sauce, vinegar, tomato ketchup & boil 1 minute.

3.     Now add all shredded veggies, shredded chicken, ginger juliennes, salt & pepper boil this 1minute.

4.     Meanwhile mix the corn flour with little water and keep aside.

5.     Now add the corn flour mixture in the boiling sauce & mix well, boil this soup few seconds.

6.     Now pour beaten egg in the boiling sauce & boil few seconds till egg is cooked.

7.     Garnish with fried noodles & spring onions.

 

Mad angles To Chaat

 

Ingredients:
 

Potato - 1 big size (Boiled n mashed)

Bingo triangles - 1packet

Green chutney - 2tbsps

Sweet chutney - 1tbsp

Tomato ketchup - 1tbsp

Cheese spread - 1tbsp

Cream - 1tbsp

Cucumber - 3tbsps (finely chopped)

Nylon sev - 3tbsps

Roasted Groundnuts - 1tbsp

Roasted Chana - 1tbsp

Fresh Coriander - 2tbsps (finely chopped)Salt to taste

Cumin powder - 1/2tsp

Red chilli powder - 1/2tsp

Salt to taste
 

Method:
 

1.     Mix all ingredients together except (bingo triangles).

2.     Next take star nozzle piping bag & fill this mixture & keep aside

3.     Arrange bingo triangles on the plate & Fill it on the triangles.

4.     Next Garnish with Tomato ketchup n Nylon sev.
 

Capsicum filled with egg

 

Ingredients:

Capsicum - 2

Eggs - 2

Chicken nuggets - 4

Onion – 1 big size

Tomatoes – 3 Medium size

Ginger garlic paste - 1/2 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Coriander - 1 tbsp finely chopped

Cumin powder - 1/4 tsp

Coriander powder - 1/2 tsp 

Salt to taste

Oil - 4 tbsps
 

 

Method:-

 

1.     Wash and cut the capsicum into 1, 1/2 inch slices and keep aside.

2.     Take a vessel heat oil add onions cook till onions are transulant then add ginger & garlic paste cook some time.

3.     Then add finely chopped tomatoes, salt, chilli powder, cumin powder, coriander powder and garam masala and mix well, cook till oil separates. Keep aside and let it cool down.

4.     Beat two eggs in a bowl with salt and pepper and keep aside.

5.     Fry some chicken nuggets one per every capsicum ring and keep aside.

6.     Take a frying pan and add 2tbsp oil and place the sliced capsicum.

7.     Inside the capsicum slices put in the prepared tomato masala, making sure that there is no gap at the bottom, about 1 and half table spoon’s of masala.

8.     Now on top of the masala pour in the beaten egg till edge of the capsicum but leaving some space to accommodate one nugget on the top.

9.     Start the cooking process with the pan nicely covered and on sim flame.

10. Once half done put the nugget on top and then cover and cook till well done.                   

 

Chicken Momos

Ingredients:

For Dough:

Flour/Maida - 1cup

Oil - 1tbsp

Salt - 1/4tsp

Stuffing:

Chicken mince - 100gms

Onion - 1 small (finely chopped)

Green chilli - 1 (finely chopped)

Ginger & Garlic - 1/2 tsp

Soya sauce - 1tsp

Salt & Pepper - To taste

Oil - 1tbsp

Coriander - 1tbsp

Method:

1.     Take a bowl add Maida, salt and oil and knead with enough water to make a stiff dough, rolling consistency as that for puris.

2.     Heat oil in the pan for stuffing.  Add chopped onions and green chillies, fry till translucent add ginger & garlic paste cook for a few seconds.

3.     Add chicken mince, salt and pepper and cook till done.

4.     Finally add the soya sauce cook on high flame for a minute add coriander, remove from fire, and let it cool.

5.     Take a dough make about 5”rounds.

6.     Put 1tbsp of the stuffing, pick up the sides into loose folds like frills and keep collecting each fold in the centre, to give a flattened ball make all momos.

7.     Place the momos in a greased idli stand or momo steamer.

8.     If you place the momos in the idli stand, steam it in pressure cooker with 1 cup water without whistle for 10 minutes.

9.     Serve with schezwan sauce or chilli sauce.

Gobi 65

Gobi 65 is a very common vegetarian appetizer in south India.This preparation is very simple and easy to make and also liked by children's of all age's. It can be made with various variants such as Aloo and Chicken.

 

Ingredients:

Cauliflower - 1small

Flour/Maida - 2tbsp

Corn flour - 1 1/2tbsp

Salt - To taste

Garam masala - 1/2tsp

Turmeric powder - 1/8tsp

Ginger & garlic paste - 1tsp

Lemon juice - 1/2lemon

Curd - 1tbsp

Kashmiri red chilli powder - 1tsp(for colour)

Pepper powder - 1/4tsp

Oil for deep frying

  

Method:

1.     Boil cauliflower in salt and turmeric powder. Strain & separate cauliflower pods and dry it.

2.     Meanwhile Take a bowl add boiled cauliflower & add all masalas (except oil) & mix well.

3.     Marinate this mixture for 1 hour in the refrigerator.

4.     Then deep fry on slow flame till crisp and brown.