Easy Chinese Fried Finger Fish

Preparation Time: 10 minutes
Marination Time: 20 minutes
Cooking Time: 15 minutes
Serves 4-6 persons

Ingredients:

1. ¼ kg Finger Fish
2. ¾ Cup Flour
3. ¼ Cup Corn Flour
4. 2 Eggs
5. ½ tsp Heaped Baking Powder
6. 1 tsp Salt
7. ¾ tsp Black Pepper
8. 1 tsp Ajinomoto
9. 1 tsp Tomato Ketchup
10. 1 ½ tbsp Soya Sauce

Bread Crumbs
4 Cup Oil

Method:

Make a batter with the first 10 ingredients.
Marinate the fish for about 15-20 minutes.
After that, roll in bread crumbs and deep fry in oil.
Serve hot with chili sauce or tartar sauce.

Barbecue Liver/Seekh kaleji

Ingredients:

· Mutton Karliji/liver ¼ kg cut into pieces
· Green chili grinded 1 tsp
· Green Coriander ½ tsp
· Salt 1 tsp
· All spices powder ½ tsp
· Ginger paste ½ tsp
· Garlic paste 1 tsp
· Chili powder 1 tsp
· Cumin Powder ½ tsp
· Vinegar 2 tbsp

Method:

Mix all the above ingredients in Kaleji and marinate for 30 minutes. Put on skewers and cook on barbecue until well done.

Easy Pakistani Tandoori Chicken Tikka Recipe

Tandoori dishes are generally cooked in an an oval shaped oven made of clay with a small fire in the bottom. It is commonly called a tandoor in Pakistan and India. The heat rises slowly but eventually reaches a higher temperature than a barbeque.

A tandoor is usually used to cook meats ,naan bread, and kebabs (paneer or meat ). The bread is wedged to the sides, the kebabs stood upright and whole chickens rested on a net or a skewer over the fire.

For household cooking, a tandoor is not really suitable but the meat dishes can be re made in an over or on the barbecue. The vivid red look of tandoori meats which you might see in Pakistani restaurants is given by a food dye which really isn’t essential to improve the appearance of your tandoori dishes.

I have a great affection for tandoori style food being an Asian. It has flavor, without being "hot" or being too heavy with calories. In fact it's a perfect dish for summer or winter, if you want something a little different. As a reward, it doesn't take much time to prepare. Of course you reduce the effort by using a pre-prepared mix, but in my opinion they have less flavor and cannot be re used in other recipes, whereas individual spices can be used in other dishes as well.

You can easily make a whole tandoori chicken or tandoori lamb chops but given below is an easy and quick recipe for Tandoori Chicken Tikka for two people.

Ingredients

· 2 Breasts of Chicken
· 1 small cup yogurt
· 1 tsp ground coriander
· 1 tsp ground cumin
· ½ tsp ginger powder
· ½ tsp ground turmeric
· ½ tsp chili powder (or according to taste)
· 1 clove of garlic, crushed
· salt according to taste
· 1 tbsp of lemon juice

Dice the chicken breasts into neat one inch cubes and leave aside. Mix the spices and garlic into the yogurt. Low fat yogurt can be used if it’s your preference. Fresh ginger can also be used instead of powdered ginger.

At this point you can also mix in the lemon juice and salt. Do not leave the chicken to marinade for more than twenty minutes or it will be dry when it is being cooked.

Put the chicken onto skewers and either cook or barbeque under a grill using average heat until the chicken is cooked and brown.

Serve with a yogurt and mint “raita” along with fresh salad and naan (pita bread).

Enjoy

SAFFRON CHICKEN PULLAO

INGREDIENTS:

Long-grain white rice 2 cups

Ghee 4 tbsp

Saffron (powdered) 1/2tsp

Cinnamon stick 1 (broken)

Cloves 3

Cardamoms 2 (lightly crushed)

Sultanas 2 tbsp

Almonds 2 tbsp (blanched)

Chicken breast (skinless) 4 pieces (diced)

METHOD:

In a pan with heavy base stir the rice in half the ghee until the grams are well coated. Add saffron and spices and pour in 3 cups of cold water .Cover and bring to the boil, then reduce heat to the lowest point and cook without removing the lid for 20 minutes. Cook the sultanas, almonds and diced chicken in the remaining ghee. Stir into the rice and let it sit for 5 minutes before serving.

Seekh Kabab

Preparation time: 20 mins

Marination time: 30 mins

Cooking Time: 10 mins

Serves: 18 person

Ingredients:

Mince Meat 1 kg

Salt 1 1/2 tsp heaped

Chili Powder 2 tsp heaped

Garam Masala powder 2 tsp heaped

Coriander leaves chopped 2 tsp

Oil 3 serving spoons

Ginger/garlic paste 1 tbsp

Eggs 1/s

Onion Raw ground 1 tbsp

Cornflour 2 tsp

Method To Make Seekh Kabab

Take out the mince meat twice from the mincer and do not wash it after that. Make sure it is clean before you put in in the mincer. Add all the above ingredients in the mince meat and mix it very well and keep it aside for about 1/2 hour.

Then put your hands in water making them wet and apply some oil on it. After that put the seekh kababs on skewers and barbecue them.

Serve hot accompanied by nams,raita and fresh salad.

Aloo Da Bharta

Potato Mix

Serves Four

Time required: 45 minutes

Ingredients:

Potatoes 2 large (250 g) boiled ,peeled and mashed.

Grated Coconut ( a small piece)

2-3 Red Chiles

3-4 Drops lemon juice

Few chopped coriander eaves

1/4 tsp mustard seeds

A pinch of sugar

2 tbsp of oil

Salt to taste

Method:

1 Grind the grated coconut, ginger and red chilies in a mixer to a fine paste.

2 Heat oil in a frying pan.

3 Add the mustard seeds.

4 When they splutter add the ground masala paste.

5 Fry the paste for a few minutes.

6 Add the mashed potatoes and sugar and salt to it. Keep stirring on a high flame for some time.

7 Remove from fire and serve after sprinkling coriander leaves on it.