Cheap VPS & Xen Server

Residential Proxy Network - Hourly & Monthly Packages

Marinaders in arms


Marinaders in arms
Spiced lamb Tikkis

Spiced lamb Tikkis 
Ingredients

  • Lamb mince  800 gm
  • Onions 40 gm
  • Ginger (chopped) 15 gm
  • Garlic (chopped)
  • 8 cloves
  • Green chillies (chopped and deseeded) 1 tsp
  • Coriander (freshly chopped)
  • 2 ½ tsp
  • Egg 2
  • Processed cheese (grated) 4 tbsp
  • Anardana powder 1 tsp
  • Black pepper, less than a tsp
  • Mint powder ½ tsp
  • Green cardamom powder ½ tsp
  • Black cardamom powder ¼ tsp
  • Cinnamon powder ¼ tsp
  • Clove powder ¼ tsp
  • Nutmeg powder ¼ tsp, salt to taste and ghee or oil (to fry)

Method

  • Mince lamb meat when it is chilled (at 8 degree celsius) and keep aside.
  • In a bowl mix all ingredients, except eggs and processed cheese.
  • It is advisable to make your own dry roasted spice grounds for enhanced flavours.
  • Whisk eggs till they loosen up and are ready to mix into the mince.
  • Add ingredients in together and mix.
  • Shape the mince into small tikkis or patties and then rest for a while.
  • Warm a griddle or a tava. Pour some ghee or oil into it and maintain on a low flame.
  • Place tikkis into hot ghee and cook on one side, turn over and cook till golden brown and crusty.
  • Remove and place on a kitchen paper towel.
  • Serve hot.

Prawn balchao 
Ingredients

  • Prawns (shelled and deveined) 1 kg
  • onion 400 gm
  • ginger 15 gm
  • 15 cloves w Oil
  • 200 ml
  • Sugar 100 gm

 

For the ground masala paste:

  • Kashmiri chillies 30 gm
  • Cumin 1 tsp
  • Peppercorns 10
  • Ginger 1 inch piece
  • Garlic 5 cloves
  • Turmeric 1 inch piece
  • Vinegar 1 tsp

Method

  • Grind all ingredients (for the ground masala) with a little vinegar into a smooth paste.
  • Fry prawns and drain on a paper towel to remove excess oil. Cool.
  • Finely chop onions, garlic and ginger.
  • Heat oil left after frying prawns, add chopped onions, garlic and ginger.
  • Once the onions turn brown add ground masala. Fry till the oil separates.
  • Add fried prawns, sugar and cook for a few minutes.
  • Let it cool and fill in a jar.
  • The original recipe calls for “galmo”(tiny, dried prawns) to be ground with feni and added to the masala for a necessary kick to the dish.

Source

Comments

comments