Kebabs ,Koftas and Shikampur are extremely mouth watering and succulent made from mutton mince and split bengal gram dal. I learnt this recipe from my mom-in-law.She prepares great food,much to learn from her.This is my first recipe post from India.Though this recipe is time-consuming, it is worth the effort.

• 1/2 kg Minced Mutton or Kheema/Boneless Mutton
• 1 cup Split Bengal Gram Dal or Channa Dal
• 3 Onions-chopped
• 8-10 Garlic pods
• 5 Green chillies
• 2 1/2 tsp Salt
• 2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 1/2 cup Water
• 1/4 cup raw Coconut-chopped
• whole Garam Masala-Shahzeera,Cardamon,Cloves,Cinnamon
• Coriander and Mint leaves

• 2 Onions-very finely chopped
• 3 Green chillies-very finely chopped
• 2 Lemon or lemon juice 
• 1/2 tsp Salt
• 1/2 tsp Red chili powder
• Coriander and Mint leaves-very finely chopped
• Oil-for deep fry
• Yogurt-optional
• For Coating- 2 beaten Eggs and Breadcrumbs-optional

• Wash mince and drain thoroughly.Set aside 1/4th of raw minced meat which will be used later.Clean and boil channa dal with quarter cup of water in a vessel.
• Pressure cook the rest of the minced meat mixed with boiled channa dal and other ingredients onion,garlic,green chillies,coriander and mint leaves,salt,red chili powder,turmeric with 1 1/2 cup water for two whistles.
• And then cook on medium heat for 2 minutes before reducing to low heat until all the water evaporates,is completely dry and the meat and dal is cooked.Stir occasionally to prevent burning.
• Next first blend the chopped coconut and whole garam masala and then add raw minced meat and blend it again in a mixer till it’s dry and not sticky.
• Now to the blended mixture add the cooked minced mixture and blend to a paste and then knead it like a dough.Shape into round patties or diamond shape to make kebabs or round shape balls for koftas.
• In a non-stick pan add oil at medium heat then swallow fry the kebabs in hot oil.
• Let it fry both the sides until it is golden brown, about 3-5 minutes.

• In a small bowl chopped onion,coriander leaves,mint leaves and green chillies,yogurt(optional). Then add lemon juice,salt and red chili powder and mix it well.
• Then take a small ball mixture of minced mutton paste,make it flat on your palm,now take a tbsp of mixture on it (center) and cover the mutton paste and shape flatten round patties to make a shikampur Kebab.
• Pre-heat a griddle adding 2 tbsp of oil/ghee and shallow fry kebabs at a time.Let them cook on low heat to medium heat.Flip over and brown both sides till golden brown.
• You can also dip the shikampur kebabs in the egg wash and then breadcrumbs and then shallow fry.
• Remove from the heat, serve hot with any chutney,Khati dal,parathas.

Note-Do not add ginger and garlic paste as it will make the kebabs sticky and do apply little oil to the palms before making patties.

Enjoy :)

Ummari is a traditional and very popular Arab sweet dessert,a version of bread pudding. You can serve it with a scoop of french Vanilla ice cream.

• Croissants-6
• Milk 2 cup 
• Condensed Milk 1/4 cup
• Sugar to taste
• Cinnamon powder
• Brown sugar
• Cream-fresh cream or Whipping cream
• Nuts

• Take croissants or baked puff pastry.Break them into small pieces in a baking dish.
• Sprinkle caster sugar and cinnamon on it and mix with a spoon.You can mix some nuts in this step as well if you like.
• Bring the milk,condensed milk and sugar to boil.
• Pour the boiled milk on the croissants and let it sit for a while to absorb the milk.
• Now beat the cream with some sugar.Spread the cream with a spoon all over the croissants.
• Sprinkle brown sugar on top and bake uncovered for 20 minutes or until done.
• Serve warm or chilled.

Enjoy the Ummali :)

You can make the Koftas in Kofta Biryani with chicken, lamb or beef. Serve this delicious, hearty dish with a green salad and raita of your choice.

• 2 cups Basmati Rice
• 1kg Lamb or Chicken Mince
• Onions-2,chopped very fine and 1 Sliced onion
• 1 tbsp Ginger and Garlic paste
• 2 tbsp Garam Masala powder
• 3 tbsp Tomato Ketchup-optional
• Coriander and Mint Leaves,finely chopped
• Tomatoes-3,cubed
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tbsp Garam Masala
• 1 tsp Red Chilli powder
• Oil
• Salt to taste
• Whole spices-cardamon,cloves,cinnamon stick,bay leaves and shazeera
• few Saffron strands
• 3 tbsp Warm milk

• Wash the rice.Soak it in warm water for 30 minutes.
• Put the minced lamb/chicken,chopped onions,ginger and garlic paste,garam masala,tomato ketchup and coriander and mint leaves in a large bowl and mix well.
• From the mixture make small equal sized balls and keep on a plate.Heat the oil in a pan and fry the kofta balls.
• Heat the oil in a pan and fry the sliced onion till crispy and golden brown.When done,drain and remove from the oil and keep aside for garnishing.
• Biryani mixture- In the same oil,add the remaining chopped onions.Fry till they are light brown then add the ginger and garlic paste.Fry for a minute.Add all the slices-coriander powder,cumin powder,red chilli powder,garam masala,turmeric powder and fry for a minute.
• Add the tomatoes and mix well.Fry the masala till the oil begins to separate from it.Add 1 cup of warm water to the masala and salt.Cover and cook for few minutes.
• Gently add the kofta balls.Stir gently so as not to break the koftas. Cover it for 4-5 min on low flame.
• Now prepare rice by adding ghee in a pan.To it add whole garam masala,salt to taste. Add 1 1/2 times the amount of water to rice and bring it to boil. Now add the soaked rice and mix well and cook covered till rice is done.
• Soak the saffron strands in 2-3 tbsp of warm milk.
• Now put the rice on top of the biryani mixture prepared and then add coriander and mint leaves, fried onions, saffron water and cover it for 15-20 min on low flame.
• Serve and enjoy the hot Kofta biyani.

This curry has all the goodness of my favorite vegetable and the tender lamb meat combined with fresh fenugreek leaves.

• Lamb meat-1/2 lbs, washed and drained
• Onions-1 large, sliced
• Tomato-1 (optional)
• Salt to taste
• Turmeric powder-1/2 tsp
• Red chili powder-1 tsp
• Ginger and Garlic paste-1 1/2 tsp
• Oil-2 tbsp
• Beans-4 cups( washed and cut into 1 ” pieces)
• Fresh Fenugreek leaves-1 cup washed and chopped
• Potatoes-optional

• Mix together the lamb meat, ginger-garlic paste, salt, turmeric powder, red pepper powder, onions and set aside for half an hour.
• Heat oil in a pressure cooker and add the meat. Mix well and pressure cook with little water, until the meat is cooked well.
• Turn off the stove and let the pressure settle down. Remove the lid,turn up the stove again and add the beans and the fenugreek leaves to the cooked meat and stir.You can add potatoes if you like.
• Cook until all the water gets absorbed and the beans get cooked.
• Lower the heat to the lowest and cook for 10 more minutes. When the meat and the beans come together, turn off the heat and transfer to a serving bowl.

A simple curry with cauliflower and tomatoes and can be cooked within 30 minutes. Goes great with rice or roti.

• 1 medium Cauliflower -cut into 1” florets
• 1 medium Onion -thinly sliced
• 3 medium Tomatoes or 14.5 oz. can of diced tomatoes
• 1 tsp Ginger and Garlic paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chili powder (Cayenne pepper)
• 1/4 tsp Turmeric
• 1 tsp Any chicken 65 or chicken curry masala – (optional)
• Salt to taste
• Cilantro for garnish
• 2 tbsp Oil

• Heat oil in a pan over medium heat; add onions, ginger and garlic paste and saute until onions start to caramelize, about 8-10 minutes.
• Add cumin, coriander, chili powder, turmeric,green chilies and salt. Cook for about 30 seconds.
• Then add the tomatoes, cauliflower and 1 cup of water. Bring to a boil. Then lower the heat to medium-low, cover and simmer until cauliflower is tender, about 12-15 minutes.
• Stir in chopped cilantro and serve.

This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal.

• Potatoes, boiled and peeled
• 2 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Roasted Bengal gram dal(Channa dal)
• 1 tsp Split Black gram skinless(Urad dal)
• Hing / Asafoetida
• 1/4 tsp Turmeric Powder
• 10 Curry Leaves
• 1 tbsp Minced Ginger
• Green Chilies, chopped
• Onion-medium,chopped
• Salt to taste
• 1/2 cup Water
• Cilantro –chopped
• 1 tsp Lemon Juice
• 2 Whole dried red chilies
• Cashews-optional

• Boil, peel and cube the Potatoes. Keep aside.
• In a pan, heat oil on a medium flame.Once hot, add in mustard seeds and allow them to pop.
• Add in whole red chili ,channa dal and stir for 30 seconds. Add in urad dal, asafoetida,cashews, turmeric, curry Leaves, ginger and green chilies. Cook for 30 seconds
• Add in the onions and cook till the onions start getting translucent.
• Pour the water and add salt. Taste the liquid to check salt. It should be a little intense. Cover and allow the liquid to come to a boil.
• Once the water reaches a rolling boil, roughly crush the potatoes either with your hands or with a masher and mix into the liquid. Add lemon juice and the chopped cilantro.
• Mix and allow the masala to reach the desired consistency. Note, it will thicken a little over time. Take the pan off the flame.
• Serve with dosa.

Masala Dosa is an absolutely addictive, comforting fare and is a typical South Indian dish,eaten mostly for breakfast and is rich in carbohydrates and protein.Here’s a delicious, light dosa recipe.

• 2 cups Rice,or preferably parboiled
• 1 cup Split Black gram skinless(Urad dal)
• 1/4 cup Roasted Bengal gram dal(Channa dal)
• 1 tbsp Fenugreek Seeds(Methi dana)
• Salt to taste
• Oil for cooking dosa

• Take a bowl, add rice,urad dal, channa dal,fenugreek seeds, wash and soak for 6 hrs.
• After 6 hrs,grind these ingredients to a very smooth consistency.
• Next day add salt and enough water to make into a dropping consistency.
• Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion, without pressing too hard.
• Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
• Turn the dosa around on its back and allow it to cook for a few seconds.
• Add desired filling and fold over.

Coconut chutney is the perfect companion for idlis, dosas and uttapams.Enjoy the quick and simple recipe.

• 1 cup roughly chopped Fresh Coconut
• 1/4 cup Roasted Bengal gram dal(Channa dal)
• 1/2 lemon sized ball tamarind
• Water
• 6 Green chilies
• Salt to taste
• For Tempering
  
  • 1 tbsp Oil
  • 1/2 tsp split black gram skinless(Urad dal)
  • 1/4 tsp Mustard seeds
  • 5 Curry leaves
  • Asafoetida- large pinch
  • 2 dried Red chilies

• Combine coconut,bengal gram and tamarind in a blender jar and blend them.
• Break green chilies and add along with salt.Blend again.
• Add little water and blend well into a smooth paste.Transfer into a bowl.
• To make tempering,heat oil in a non-stick pan.Add black gram and saute till it is brown.
• Add mustard seeds,asafoetida,curry leaves and dried red chilies.Saute for 1/2 minute and remove from heat.
• Cool and slightly pour over the ground paste.
• Serve with idli or dosa.

Very simple and delicious stir-fried noodles with shrimp. It has the sweetness of onion and carrot, and the crunchiness of shrimps.Enjoy!

• 1 pack of Egg noodles or lo mein noodles
• 12 Shrimps-raw or cooked and peeled frozen shrimps
• 1/2 Onion-cut into strips
• 1 Carrots-cut into strips
• 1 Green Capsicum-cut into strips or cubed
• 3 Garlic cloves-sliced
• Gren onion- chopped
• Salt to taste
• 2 tsp Soy sauce
• Oil
• Sweet and Sour sauce or chili sauce-optional

• First add salt to the shrimp and mix it.
• Boil noodles in sufficient water by adding little salt and oil to it. When the noodles are done,drain and rinse with cold water.Allow them to cool.To prevent noodles from sticking each other add little oil.
• Heat oil in a wok.Stir fry the shrimps for about 1 minute.Remove the shrimps in a plate.
• Add oil to the same wok,throw in the vegetables-onions saute for 2 minutes or slightly brown.Add carrots,garlic and green onions.
• Saute for 2 minutes.And then add salt,boiled noodles,soy sauce and fried shrimps.
• Serve hot !Garnish with green onion.If you want it spicy ,add sweet and sour sauce or chili sauce.

There’s no better way to celebrate this crazy winter with a quick and easy chicken corn soup.Enjoy!

Ingredients:

• Few Bone Chicken pieces
• 2 Eggs
• 2 1/2 tsp Salt
• 1 1/2 tsp Chinese salt ajinomoto
• 1 tsp Red chili powder
• 4-5 Green chilies-chopped
• 1 can of corn kernels or Cream style sweet corn
• 1/2 pack or 1 cup Corn flour
• 1/2 tsp Soy sauce
• 1/2 tsp White vinegar (Use mild quality vinegar)
• Water

Method:

• Bring water to a boil in pan and add it to the pressure cooker,Stir in chicken pieces,salt and Chinese salt.Pressure cook for 10-15 minutes or until chicken is thoroughly cooked.
• Remove chicken by separating it from bones, shred or lightly mash with a fork and reserve.
• Next in a small bowl stir the chopped green chili with 1/2 tsp of vinegar.In another bowl,mix red chili powder with few drops of white vinegar. Chili sauces are ready.
• To prepare the cornflour mixture,mix the corn flour with 1 1/2 cup of water until no lumps are formed.
• If you are using corn kernels,grind them in a blender along with the water for few sec and do not make complete paste.I used a can of cream style sweet corn directly.
• Next beat the eggs very lightly in a bowl.
• Now add the chicken back to the cooker mixture and also add 1/2 can of corn kernels.Depending on the quantity you can add 1-2 glasses of water and allow it to boil.
• Add the cornflour mixture,stirring continuously and cook for few minutes.
• Finally add the beaten eggs by stirring continuously and cook for few minutes.
• Once done serve the hot soup by garnishing with few drops of chili sauce,soy sauce,vinegar and season it with black pepper.
• Enjoy the hot soup!