KEEMA MACARONI BAKE

Ingredients:

Mutton mince ........ 500 gms.

Eggs .................... 6-7

Macaroni ............. 1 cup (boiled)

Onions .................. 3-4 (sliced)

Ginger paste ........ 1 tsp.

Garlic paste ......... 1 tbsp.

Green chillies ....... 2-3 (chopped)

Tomato puree ...... 2 tbsp.

Turmeric powder .... 1/4 tsp.

Coriander powder .. 1 & 1/2 tbsp.

Cumin powder ... 1 & 1/2 tbsp.

Garam masala .... 2 tbsp.

Red chilli powder ... 1tsp.

Salt ............ to taste

Oil

Method:



1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)



4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.

5. Meanwhile boil the macaronis with a little salt, drain and set aside.

6. Beat all the eggs in a bowl with a little salt.



7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)



8. Mix the remaining portion of the dry masalas and check the salt.

9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.

Garnish with coriander leaves.



10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)

11. Let it cool and cut into pieces.

Serve with mint chutney and sauce.

This goes to: CC-Appetizers

@- Srav's Culinary Concepts

BATTER FRIED SAUSAGES

I had eaten this snack at the Farmers Market in US. Here I have made some changes to make the snack a bit spicy and given it an Indian touch by sprinkling garam masala and red chilli powder.. Instead of using the normal big sausages that they used, I tried out with the mini chicken sausages. It turned out quite good. vegetarians can try this with paneer fingers.

Ingredients:

Cocktail Chicken Sausages ... 10-12

Corn / makki ka ata ... 4-5 tbsp

Maida/white flour ...... 2 tbsp

Salt ............... to taste

Baking powder ..... 1/4 tsp

Red chilli powder ..... 1/8 tsp

Garam masala .......... 1/4 tsp

Oil

Method:

1. In a frying pan pour 1 tsp oil and saute the chicken sausages lightly for half a minute. Sprinkle garam masala and red chilli powder.

2. Mix the two flours adding a little salt and baking powder. Mix with water to make a thick batter.

3. Heat oil in a deep pan. Using a tooth pick, dip each sausage in the batter and deep fry them to golden colour.

4. Serve hot with any sauce of your choice.

This goes to:

Signature Recipes

@ -Sara's Kitchen

Quick Easy Recipes

@ Food Blog News

KEEMA SAMOSAS

Ingredients:

Mutton mince .... 250 gms

Onions ................. 2 sliced

Ginger paste....... 1 tsp

Garlic paste ......... 1 tsp

Green chillies ... 1-2

Turmeric powder.... 1/4 tsp

Coriander powder ... 1/2 tsp

Cumin powder ...... 1/2 tsp

Garam masala ........ 1/2 tsp

Red chilli powder .... 1/4 tsp

Salt ................ to taste

Oil.

Coriander leaves.

Potato ........ 1 small. ( boiled )

For the dough:

White flour/maida ...... 2-3 cups

Oil .......................... 2 -3 tbsp

Salt ................... to taste

Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :

1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.

To Make Samosas:

1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce

This goes to:

Signature Recipes - @ Sara's Kitchen

Iftar Moments Hijri 1432

@ - Taste of Pearl city

TWO-WAY POMFRET GRILLED

Ingredients:

Pomfret or any fish with a single bone

Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--

(See mint chutney recipe - HERE )

Tandoori masala

Garam masala .... 1 tsp.

Turmeric powder .... 1/2 tsp.

Hung curd ....... 5-6 tbsp.

Red chilli powder..... 1 tsp.

Red food colour ...... a pinch

Salt to taste

Method:

1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.

4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.

Sending it to :

Serve it - Grilled

Hosted by - Krithi's Kitchen & Oh Taste N See

Anyone Can Cook - series 24

Hosted by - Taste of Pearl City

This Chic Cooks

STUFFED CHICKEN DRUMSTICKS

Ingredients:

Chicken drumsticks ......... 5-6

Paneer (cottage cheese).....1/2 cup

Mint leaves ......................... 1/4 cup

Coriander leaves ............... 1/2 cup

Green chillies .................... 2-3

Lime ................................. 1

Coconut milk powder ..... 2 tbsps.

Garlic paste....................... 2 tbsps.

Salt .................................. to taste

Method:

1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.

9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.

10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

Sending this to:

Serve it Grilled - Hosted by:

Krithi's Kitchen & Oh Taste N See

GRILLED CHICKEN CUTLETS

Ingredients:
Boneless Chicken ... 1/2 kg.
Onions.................. 2 small (chopped)
Green chillies ...... 3-4
Coriander leaves ... handful
Mint leaves ........... 7-8
Bread crumbs ....... 2 tbsp.
Coriander powder ...1 tsp.
Cumin powder ......... 1 tsp.
Garam masala ......... 1 tsp.
Red chilli powder ..... 1/2 tsp.
Salt ... to taste
Chat masala ...........1 tsp. (to Sprinkle)
Oil ......... to line the baking tray
Method:

1. Cut the boneless chicken into small pieces.
2. Grind it with all the ingredients in a food processor.
3. Make cocktail size cutlets.

4. Apply oil in a baking tray and bake the cutlets in a pre-heated oven for 15 minutes turning the side once after 10 minutes.
5. Sprinkle a little chat masala and chilli powder.

Sending it to:

Serve it - Grilled

Hosted by - Krithi's Kitchen & Oh Taste N See

QUAIL EGG FRITTERS / PAKODAS

Ingredients:
Quail eggs ... 12
Gram flour ..... 5-6 tbsps.
Salt .......... to taste
Baking soda ... a pinch
Ajwain/carom seeds ... 1/8 tsp. ( optional)

To marinate:
Garlic paste ... 1 tsp.
Lime juice or vinegar ... 1 tbsp.
Salt ..... to taste
Red chilli powder ... 1/4 tsp.( or less)
Garam masala ........ 1/2 tsp.
Turmeric powder ... 1/8 tsp.
Oil .... to fry

Method:


1. Boil the quail eggs and peel them.

2. Mix the ingredients for the marination and marinate the eggs. Set them aside for at least 1 hour.

3. Saute them in a shallow pan with a little oil.
4. Mix the gram flour with baking soda, salt, ajwain. Make a thick batter adding water.

5. Heat oil in a pan and dip the prepared eggs in the batter and deep fry them to a crispy golden brown colour.
6. Serve hot with any sauce of your choice.