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 ADITYA SPECIAL
Moghlai Roti
Ingredients
Refined
flour - 200 gms
Milk - 50 ml
Sugar - 1 tsp
Dry Yeast - ½
tsp
Aniseed - 1 tsp
Salt - ½ tsp
Ghee - 30 ml
Method
Dissolve
yeast in water add sugar and keep aside for half an hour. Sieve the
flour with salt and add the powdered aniseed. Pour the yeast mixture
on the flour, add milk and knead to a soft dough. Add water if
necessary. Cover the dough with wet cloth and keep aside for 45
minutes. Again knead the dough and divide into 10-12 equal parts.
Roll out into rounds around 6" diameter. Keep aside for 10 minutes
and cook in tawa until light brown and serve hot.
Alu Palak
Ingredients
Potatoes - 250 ms
Spinach - 250 gms
Fenugreek
Leaves - ¼ bunch
Ginger - 1 piece
Garlic - 4-6 flakes
Green
chillies - 2 nos
Chilli powder - ½ tsp
Coriander leaves - 2-4
sprigs
Oil - 30 ml
Salt - to taste
Butter - 5
gms
Method
Peel and cut
potatoes into quarters. Heat fat and fry the potatoes and remove.
Grind ginger garlic to fine paste. slit the green chillies. To the
heat oil add the ground ginger garlic paste, slit green chillies.
Add washed spinach and fenugreek leaves. Sauté well and ad the fried
potatoes. Also add enough water to cook the potatoes tender and salt
to taste. Cover and cook in simmer. When it is done garnish with
chopped coriander leaves and topped with butter.
Vegetable kababs
Ingredients
Potatoes - 100 gms
Carrots - 100 gms
Beans - 100
gms
Cauliflower - 100 gms
Onions - 100 gms
Split black gram
- 75 gms
Cumin power - 1 tsp
Green chillies - 4 nos
Cloves
- 2 nos
Cinnamon - 2 nos
Egg - 1 no
Lime - ¼
Oil - to
deep fry
Salt - to taste
Method
Clean wash
and finely chop the carrots, beans, cauliflower, onion and green
chillies. Peel and boil potatoes. Heat oil, add onions, green
chillies and sauté well. Add the chopped vegetables and cook by
constant stirring. Add the smashed potatoes, cooked smashed dhal.
Add powdered cloves, cinnamon and cumin. Mix it well. Remove from
fire, add salt to taste, egg and lime. Mix well shape like kababs
and deep fry till golden brown colour. Serve hot with
accompaniments.
Sheek Kababs
Ingredients
Mutton
- 500 gms
Onion - 100 gms
Cloves - 4-6 nos
Cardamom - 2
nos
Cumin - ¼ tsp
Coriander seeds - 1 tsp
Ginger - 1
piece
Garlic - 6 flakes
Egg -1
Salt - to taste
Oil - 25
ml
Method
Wash and
mince the mutton finely. Grind all the remaining spices together
finely. Add meat, salt to it and grind well. Bind with beaten egg.
Divide the mixture into even balls and spread over the greased
skewer. Smear with oil and grill in oven till meat is cooked. Remove
from skewer and serve hot with accompaniments.
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ADITYA SPECIAL
Shami Kababs
Ingredients
Mutton
- 500 gms
Bengal gram - 55 gms
Onion - 100 gms
Green
chillies - 4 nos
Ginger - a piece
Garlic - 4-6
flakes
Pepper - a few
Coriander powder - 1 tsp
Cumin powder
- ½ tsp
Cinnamon powder - a pinch
Turmeric powder - a
pinch
Egg - 1
Oil - 30 ml
Salt - to taste
Coriander
leaves - ¼ bunch
Method
Wash, clean
and cut the mutton. Soak the gram dhal for few hours. Mince the dhal
and meat together finely. Chop onion, garlic, coriander leaves, and
green chillies. Mix together salt, meat gram, spice powders and
grind again to a paste. Bind with egg. Divide the meat into equal
portions. Keep the chopped spices in the center of the balls, make
into balls and then fatten the same. Heat oil shallow fry till
brown. Serve hot with rounds of onion, tomato and chopped coriander
leaves.
Reshmi kababs
Ingredients
Chicken
- 1 kg
Green chillies - 4 nos
Butter - 75 gms
Bengal gram
flour - 75 gms
Curds - 1 ½ cup
Ginger - a small
piece
Garlic - 4 flakes
Garam Masala - ½ tsp
Salt - to
taste
Oil - to smear
Method
Wash clean
and cut the chicken into cubes. Finely chop the garlic flakes. Heat
butter, sauté chopped garlic, green chillies and add Bengal gram
flour and cook without discolouring. Cool the flour and mix with
beaten curd, ginger garlic paste garam Masala and salt. Marinate the
chicken in this mixture. Put the chicken pieces in the tandoori rods
and cook in the Tandoori oven till the chicken is cooked and pieces
come out of the skews. Smear with oil over the tikkas while cooking
to avoid hardness.
Tandoori Chicken
Ingredients
Full
Chicken - 1 no
Ginger - a small piece
Garlic - 10 gms
Green
chillies - 4 nos
Papaya - a small piece
Lime - 1no
Salt -
to taste
Curd - 1 cup
Chilli powder - 5 gms
Kashmiri chilli
powder- 10 gms
Oil ( salad oil) - 30 ml
Food colour (orange) -
a pinch
Method
Clean wash
and prepare chicken. Make slits on the chicken lengthwise and
breadth wise carefully. Apply salt, lime juice over it and keep
aside. Grind ginger, garlic, green chillies and papaya to a fine
paste. Beat curd and add the ground paste. Add chilli powder, salad
oil and colour to the same mix well and stain through a fine sieve.
Smear the spice batter over the body of the chicken and well inside
the slits. Allow marinating for 12 hours. Thread the chicken in a
thin iron rod and place inside the tandoor oven. Remove after few
minutes smear with oil and place again in the Tandoor oven. Apply
oil for every 15 minutes until the chicken is well cooked. Serve hot
with rounds of onion, tomato and lemon wedges.
ADITYA CHATS
Butter Samosas
Ingredients
Refined
flour - 150 gms
Butter - 60 gms
Salt - to taste
Oil/ Fat -
30 gms
Fillings
Green peas - 100
gms
Carrots - 100 gms
Beans - 100 gms
Potatoes - 100
gms
Green chillies - 20 nos
Lime - 1 no
Turmeric powder - a
pinch
Chilli powder - ½ tsp
Onions - 100 gms
Ginger - a
small piece
Garlic - 4 flakes
Oil - for deep fry
Coriander
leaves - 1 sprig
Method
Prepare a
dough for samosas with flour, butter, salt and water if
required.
Finely chop the onions, green chillies, ginger, garlic.
Cut clean and prepare the vegetables. Boil, peel and cut the
potatoes. Heat oil, add the chopped ingredients and fry till pink.
Add the spices, turmeric powder, chilli powder, lime juice, and fry
well. Now add the prepared vegetables and sauté for few minutes. Add
required water to cook the vegetables. Finally add potatoes and
sauté till the gravy is dry. Add the chopped coriander leaves.
Remove from fire and keep aside.
Now take the dough , knead again
and divide into small balls. Flatten the balls thinly and cut into
halves. Make into cone. Fill with the prepared fillings. Wet the
open edges and press together. Heat oil finely. Add samosas lower
the fire and deep fry till light brown.
Serve hot with chutneys
and tomato sauce.
END.
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Recipes Menu
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