Cooking is often considered to be one of the favorite things for people on a lazy day, when one feel like eating something different. People are seen experimenting new ideas, mixing and matching one recipe with another. In a country as diverse and cultural as ours, there are various dishes from across the region to try one’s hands on.

Here are two mouthwatering recipes that you can try and make your weekend fun-filled, with a bunch of interesting additions.

Hara Bhara Kebab

Ingredients

Boiled spinach paste: 600 gms

Oil: 30 gms

Desi ghee: 20 gms

Dal chana: 100 gms

Aniseed cooking: 5 gms

Cumin seeds: 5 gms

Javitri whole: 5 gms

Salt – Tata: 5 gms

Elaichi powder: 5 gms

Kasoori methi: 5 gms

Lemon juice: 5 ml

Chopped ginger: 5 gms

For Stuffing

Chopped green chilli: 2 no.

Khoya: 20 gms

Coconut powder: 20 gms

Chopped coriander: 10 gms

Bhuna jeera powder base: 2 gms

Garnishes

Indian plate lettuce head: 1 no.

Lemon wedges: 1 no.

Carrot julienne: 20 gms

Garam masala: 2 gms

Beetroot julienne: 20 gms

Chaat masala: 5 gms

Method

Cook the chana dal along with spices and make paste of it and mix it well with spinach paste. Make small 6 equal balls, flatten it with the palm and stuff it with above stuffing mixtures. Shallow fry it with ghee and sprinkle some chaat masala on it. Serve hot with tomato and mint chutney. Garnish with julienne of onion, carrot, beetroot, green chilli slit, chopped coriander and lemon juice.

Mutton Seekh Kebab

Ingredients

Mutton baby boti: 250 gms

Brown onion: 10 gms

Deggi chilli: 5 gms

Whole spices: 2 gms

Mutton fat: 15 gms

Mint leaves: 1 gm

Sahi jeera: 1 gm

Coriander stems: 5 gms

Seekh kebab mince: 250 gms

Red pepper capsicum base: 2 gms

Chopped mint: 1 gm

Chopped onions: 1 gm

Desi ghee: 10 ml

Chopped green chillies: 2 gms

Chopped ginger: 1 gm

Coriander powder: 1 gm

Degi chilli powder: 1 gm

Mutton stock: 20 ml

Saunf powder: 1 gm

Green cardamom powder: 1 gm

Salt: to taste

Cream: 15 ml

Method

Take baby lamb boneless and add above masala with cheese and fat. Take out the minces 3 times and mix the spices very well. Add onions to the minces and coat the mince seekh with gilafi. Next, put it in the tandoor and take it out once cooked. Finally, toss it in roganjosh gravy. Serve hot with mint chutney.

(Recipe courtesy: Chef Ajay Mathur, Jaypee Palace, Agra)