Poori
Aaloo
Malai boti
Seekh kabab
Paneeri palak
by #Umme Taha Noorjahan Mayet
Poori:Aata 1.5 cups
Maida 1/2 cup
Oil 1 Tsp
Salt 2 pinches
Knead a hard dough. Cover and keep aside for half an hour. Make small balls(approximately 15). Flatten to make a poori (a little thicker than roti) and deep fry in hot like a real hot mixture of ghee and oil over high flame.
Aaloo:
Aaloo 2 cut in cubes
Pyaz 1 small chop
Salt as required usually a tsp
Turmeric 1/4 tsp
Lal Mirch powder 3/4 Tsp
Dhanya powder 3/4 Tsp
Oil 2 tbs
Tarqa:
Kari patta 6-8
Button chilli 3-4
WaKalonji 1/4 tsp (recite durood e pak before adding kalonji)
Aam ka achar as required
Sauté onion in oil till pinkish. Add in all masalas with a little water to bhuno well. Add aaloo. Mix well and add 1/2 cup water. Let it cook over low heat. Do not cover. Do tarqa and add when potatoes are done and gravy is reduced.
Paneer Palak:
Cut and blanch 1/2 kg palak
Salt a pinch
Black pepper 1/4 tsp
Garlic 2 jawa. Slice thinly
Cream a tsp
Paneer/cottage cheese(if u like it dry) and cream cheese or triangle happy cow cheese(if you like a little pasty)
Butter 2 tbs
Heat butter. Add garlic and saute. Add spinach. Add salt and pepper, cheese and cream and mix and done.
Malai Boti:
Guaranteed malai soft botis insha'Allah
Boneless chicken 1/2kg cut in 2" cubes
Dahi 2 tbs
Cream 1 tbs
Salt 1/2 Tsp
Black pepper 1/4 tsp
White pepper 1/4 tsp
Green chillies 3
Dhanya fresh 2tbs 1/4 gaddi
Jaifal the smallest bit
Butter 1 tbs
Oil 1 Tsp
Blend everything except chicken of course. Marinate chicken in the paste for an hour. Put in skewers and grill in a pan. Bhuno the rest of the masala separately and add on top to give a mazedar look.
Seekh kabab:
Boneless chicken 1/4 kg
Besan bhuna hoa 1/2 tsp
Khashkhaash 1/2 tsp saaf kia hoa pisa hoa
Salt 1tsp
Hari mirch 3-4
I add ami k hath ka bana seekh kabab masala 1tsp but you can use shan
Chop everything in the chopper till you obtain a fine paste. Put it on the iron skewers and bbq over the flame. Serve with podina ki chutney!
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Tags:
BBQ