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)