Spice up your Iftar with these recipes
200 gm Refined flour
100 gm Eggs
15 ml Oil
½ tsp Sugar
½ tsp Salt
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
>> 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
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
>> 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
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
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)
>> 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