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Spice up your Iftar with these recipes

To celebrate the holy month of Ramzan, the guide offers some recipes for you to dish up

Baida Roti

INGREDIENTS
200 gm Refined flour
100 gm Eggs
15 ml Oil
½ tsp Sugar
½ tsp Salt

Baida Roti

FOR STUFFING
400 gm Lamb Mince
15 ml Oil
5 gm Ginger
10 gm Garlic
10 gm Green chilli
25 gm Onion
25 gm Tomato
1 tsp Garam Masala
1 tsp Chilli Powder
1 tsp Turmeric

METHOD
>> Sieve all the dry ingredients to make the dough.
>> Whisk eggs and slowly work them into the mixture to prepare a soft dough.
>> Divide into 3-4 equal balls of dough; smear each one with little oil so as to prevent it from drying. Keep aside for resting.
>> For the mixture, heat oil and add ginger, garlic and chilli, sauté briefly and then add the mince and cook slowly till done.
>> Add chopped onion and tomato; sauté a bit and then add all the powdered spices and cook further till the sides release oil.
>> For the finishing, roll out dough into a thin disc, add one whisked egg and add the mince.
>> Fold neatly from all the sides to form a square and shallow fry on a tawa till nicely browned and not runny from inside.
Recipe courtesy Chef Girish Kumar, Executive Chef, Courtyard by Marriott Pune Chakan

Chicken Rojali Kabab

INGREDIENTS
900 gm Skinless boneless chicken
1/4 cup Fresh lemon juice
1/4 cup Plain yogurt
4  Garlic cloves, minced
1.5 tablespoons Coriander Powder
2 tablespoons Butter, melted
2 teaspoons Ground cumin
1 teaspoon Ground turmeric
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon Ground ginger
12 6-8 inch bamboo skewers, soaked in water for 30 minutes

Chicken Rojali Kabab

METHOD
>> Cut chicken breasts into 1 inch pieces.
>> Mix with lemon juice, and salt in a bowl.
>> Cover and let it stand for 30 minutes.
>> In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and pepper.
>> Mix well and add to the chicken.
>> Toss, cover and refrigerate for about three hours. Pre-heat the grill.
>> Tread the chicken onto the skewers.
>> Brush with butter and grill for about 6-8 minutes or until done.
>> Turn frequently while grilling.
>> Serve hot with mint chutney
Recipe courtesy Sous Chef Sagar Chettri of Atmosphere 6

Chicken Andhra Potli

INGREDIENTS
250 gm flour (maida)
50 gm Ghee
2 pinches  Ajwain powder
Salt to taste
Red colour a pinch
250 ml Oil for frying
Water to bind the dough

Chicken Andhra Potli

FOR THE FILLING
500 gm  Boneless chicken, cubed and boiled
1 tbsp Chopped coriander (dhania)
1 tbsp Chopped green chillies 1 tbsp Chopped ginger (adrak)

METHOD
>> To make the filling, mix all the ingredients and keep aside.
>> Make a smooth dough with flour, water, ajwain and ghee. Keep it aside for 15 minutes. Save a little dough to make strings.
>> Divide the remaining dough into balls and roll out each ball into a large and slightly thick sheet. Cut each sheet into a rectangle, the size of your palm.
z Place a heaped tablespoonful of filling in the centre of each piece and bring the edges together to make a 'purse'.
>> Tie firmly with a piece of the dough string to ensure that it does not open while frying.
>> Deep-fry in hot oil on low heat till golden brown.
>> Serve hot with chutney.

Recipe courtesy Chef Bhoja Poojary  of Coconut Grove

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