Picnic Chicken
Serves 2
INGREDIENTS
350 gm chicken thigh boneless
1 chopped onion2 chopped green chilly
¼ tsp crushed black pepper
2 tsp chopped coriander
1 tsp salt to taste
4 tbsp hung curd
2 tsp ginger garlic paste
1 cup Boiled urad dal
3 tbsp bell peppers (Chopped)
2 tsp ginger (chopped)
1 ½ tbsp degi mirch
1/2 tsp chopped garlic
1/ cup boiled rice1 lemon2 tsp ButterOil for frying
METHOD
1. Par boil rice separate, keep aside.2. Cut chicken thighs into small ½ inch cubes, marinate with ginger garlic paste. Leave aside for 2 hours.
3. Now make second marination by mixing curd in bowl with red chili powder, salt and pepper.
4. Skewer chicken and cook in a microwave/grill or tawa until well cooked, keep aside.
5. Take a nonstick cooking pan, add garlic & cook until golden brown.
6. Now add onions, bell pepper, crushed black pepper sauté, add cooked chicken tikka, urad dal, green chilies and let it cook on low flame 1 minute.
Sprinkle fresh coriander, bhijia and squeeze lemon just before serving.
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Basil pepper fish tikka
Serves 2
Ingredients
250g firm white fish fillets, washed and patted dry
2 tsp lemon juice
1/2 tsp ginger paste1 tsp garlic paste
50g ghee1 tsp crushed black peppercorns
Melted butter, for basting
For the marinade, mix together:
50g hung yogurt
1 tsp green chilli paste
1/2 tsp turmeric powder
25g basil leaves, puréed
50g cashew nut paste
Pinch of yellow chilli powder
1 tsp garam masala powder
Pinch of mace powder
Pinch of green cardamom powder
Method:
1. Mix the fish with the lemon juice, ginger and garlic pastes.
2. Heat the ghee in a frying pan and add the crushed peppercorns. Stir, then
immediately pour into the prepared marinade. Mix well.
3. Add the fish to the marinade and set aside for 30 minutes.
4. Skewer the fish and grill until cooked, basting with butter halfway through. Serve hot.
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Patthar Ke Kebab
Serves 2
Ingredients
250g boneless leg of lamb,diced into 2.5cm-thickrectangular pieces
10g raw papaya paste
1 tsp garlic paste
1/2 tsp ginger paste
1 tsp fried onion paste
1 tsp black peppercorns,crushed
1/2 tsp garam masala powder
2 tsp lemon juice1 tsp malt vinegar
2 tsp mustard oilPinch of dagad phool (stoneflower) powder
50g hung yogurt
1 tsp Kashmiri chilli powder
Method:
1. Mix together all the ingredients in a glass bowl, cover with clingfilm and refrigerate for about two days so the meat is well marinated. The raw papaya paste will act as a tenderiser and make the meat succulent when grilled.
2. Heat a piece of granite stone on a hotplate and place the lamb pieces on it in a single layer.
3. Grill the meat on both sides until cooked. Serve on the stone with haleem, if desired.
