</>BAKED LAMB SAMOSA | NO DEEP FRYING BAKED SAMOSA



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Ingredients

For dough:

2 cup AP flour
salt to taste
2 tbsp ghee
1/2 tsp ajwain/carom seeds 
Iced water - to knead

For stuffing:

1 pound lamb/ mutton keema / minced lamb meat
2 tsp oil
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder 
salt to taste
1/2 tsp cumin seeds 
1 tbsp ginger garlic ,finely chopped 
½ cup finely chopped onion or 1 small onion
3 small potatoes , boiled and peeled.roughly broken
1 cup frozen green peas 
1 tbsp chopped coriander

In a large mixing bowl,Combine flour and salt ajwain and ghee Crumble flour. Now, add enough iced /cold water and knead to smooth dough. It should not be very soft. Close it with a kitchen towel or damp cloth and let it rest for 30 minutes to 2 hours.

Making Lamb Filling:

In a skillet add oil to heat,add cumin seeds to brown. add ginger,garlic and saute till raw aroma leaves.

Add onions and cook until browned.Add minced lamb and cook until it is small pieces and turns brown.

Add all mentioned spice powder and saute until all spices are well combined. cook until meat is cooked through and all the moist is evaporated.Add cilantro and mix well.

Add Peas and cook for few minutes.Add the potatoes that is roughly mashed.now combine well and cook,make sure there is no moisture at all.

Set aside to completely cool down. 

To make pockets:

Take the dough and divide into equal shaped lemon sized balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.

Now, take 2 or 3

                                  Oven-Fried Chicken Tenders /Baked Chicken Tenders


This recipe is great for party,kids snacks or even adults.This is made with very few simple ingredients that is available in the market and tastes great and better then the store bought frozen stuff.This is also a healthy version to feed your family no deep frying involved and has very minimum butter used. The chicken turns out super moist and tender as the name itself. This is must try recipe if you have children's at home who loves tenders.

INGERIDENTS:

To marinate chicken:

1 pound chicken tenders
salt as needed
chilli powder as needed
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp hot sauce or as needed

Coating Ingredients:

1/2 cup four
salt as needed
chilli powder as needed
1 large egg,lightly beaten
1 cup Panko bread crumbs
2 tbsp unsalted butter

CHECK MY YOUTUBE VIDEOS TO MAKE THIS RECIPE: https://youtu.be/ZrpC7SFc50A
METHOD:

Pre -Heat oven to 385°F. Line cookie sheet with parchment paper.

In a large bowl add chicken tenders,trim any excess fat. add alt,chilli powder,onion powder,garlic powder and hot sauce.Combine well to coat chicken.Set aside.

In a skillet add 2 tbsp butter to melt,add the panko bread crumbs and saute until deep golden brown in color.Transfer into a plate.

In another plate add flour with little salt and chilli powder and mix well.

In a deep bowl add 1 large egg and beat lightly.

 Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Enjoy!

                                    CHICKEN MALAI TIKKA / MURG MALAI TIKKA


Today I will be making chicken malai tikka also known as murg malai tikka.This is another beautiful appetizer you can prepare and this also can be served as main dish with rolls by just adding some shredded cabbage,onions and green chutney,This is so filling and tasty.you would want to make this recipe again and again.

This is a traditional malai tikka recipe/ dish. This delicious kabab gets its name from the juicy, succulence of the chicken used to make it. The meat gets this way thanks to the marinade in which it is soaked. Chicken malaii kabab is traditionally cooked using a tandoor oven. But i am going to show you how to grill this in the oven and still get same delicious tasting malai tikka ready at home. Serve it with Mint-Coriander Chutney and sprinkle with chaat masala.


Ingredients:

First Marination :

1.5 pounds chicken,cut into big cubed
 salt as needed
1/2 lemon juice
1 tbsp ginger paste or finely grated
1 tbsp garlic paste or finely grated

Second Marination:

1.5 tbsp  yogurt
1.5 tbsp heavy cream
1 tbsp cream cheese
1 tbs finely chopped ,ginger
1/2 tsp cardamom powder
1 tbsp  coriander steam ,finely chopped
1 green chilli ,finely chopped
1/2 tsp black or regular cumin seeds

Other Ingredients:
5-6 Skewers

CHECK MY YOUTUBE VIDEO TO MAKE THIS RECIPE: https://youtu.be/4sxWr2ixoo8

Method:

Place chicken cubes in a bowl,add salt,ginger garlic paste and lemon juice.Marinate for as long as you want or at-least 3-4 hours.

Prepare second marinade by adding all ingredients mentioned above in a bowl and mix to form smooth paste.

Now add the chicken that is been marinating into second marinade and mix well to coat the chicken pieces.

Marinate for one hour.When ready to cook chicken pre heat oven at 375D F.

Thread the chicken into the skewers,(If using wooden skewers make sure you soak them in cold water for an hour.

Place the threaded chicken on a wire rack on first rack of your oven and place baking/cookie sheet below rack of oven to catch any drips.

Grill it for 6-8 minutes or until cooked through.(Turn once between cook time to brown then slightly.

You can deft grill on out door grill if you prefer.Just for 4-5 minutes each side.

Once you see light brown remove and serve with green chutney.

You can sprinkle some chaat masala for more flavor!

Enjoy!

                                      Indian Style Bharwan Paneer Recipe with mint chutney



This is one of my favorite paneer recipe.Grilled Indian cheese paneer marinated with yoghurt, turmeric, ginger and spices with a mint and cilantro chutney filling .It's simple and yet offers great taste.

With this recipe you do not need to marinate the paneer for long time,just 10 minutes of marination is enough to gets packed flavors blasting.


        CHECK MY YOUTUBE VIDEO FOR THIS RECIPE :https://youtu.be/H1dSOibwoBQ

Ingeridents.

For marinade:

2 tbsp of Greek yoghurt
1 tbsp of turmeric
1 tbsp of paprika
1 tbsp of black cumin
salt as needed
1/2 tbsp of fresh ginger
1/2 tbsp of garlic paste or finely grated
1/2 tbsp of garam masala

Main Ingredient:

500 grams Paneer,cubed  into 2 " by 2" or as the way you like it.

Chutney:
1 cup mint leaves,stemmed
1 cup spinach
1 cup cilantro with steam
1 inch ginger,chopped
green chilli as needed
salt to taste

Method:

In a large bowl add all the marinade ingredients and whisk until smooth paste.

Now coat all the paneer blocks into the marinade generously and set aside for 10 minutes.If using wooden skewers,soak it for 40minutes in a cold water.

Preheat the oven at 385 F. Thread paneer blocks into the skewers without over loading them.Leave enough space between each paneer blocks.

Now place the baking sheet on the lower rack and place wire rack on top layer.That way any drips from paneer can be caught in the cookie sheet below.

Now place the paneer skewers on the wire rack directly,leaving space between each skewers.

Grill for 15-20 minutes.Make sure to turn once between cooking time.

Mean while prepare green chutney by placing all the ingredients as mentioned above in a food processor, and blend to smooth paste.

Remove the paneer from oven once its done.

Spread green chutney on first block of paneer and place the secong paneer slice on top.

Place it in a serving plate and sprinkle some chaat masala and serve with lemon wedges.

             SMELT FISH FRY/ANCHOVIES FRY /NETHILI MEEN FRY / NETHILI FISH FRY


          This is most delicious way to prepare this fish.it's crunchy and spicy.goes very well with sambar rice.

wash and clean fish

turmeric,chilli powder,salt

add all spices to fish

mix well

prepare ingredients for batter and tempering

rice flour,all purpose flour chilli powder

add water to make thick batter

dip fish to coat well

place it in hot oil,once cooked place it in paper towel to drain excess oil

add butter and saute the herbs as mentioned below

pour over fried fish

Enjoy

Total time: 40 minutes /Prep time 15 minutes/ cook time 25 minutes 
Ingredients:

TO MARINATE FISH 

1 Pound smelt (20-25 )

1 tsp. red chili powder 

1/4 tsp. salt or to taste

1/2 - 1 tsp. turmeric powder

TO MAKE BATTER TO FRY FISH 

½ tsp. baking soda 

2-½-tbsp-rice flour

1/2 cup white flour / Maida flour

1 tsp. chilli powder

¼ tsp. salt or to taste

1/4 cup water or as needed

oil for deep frying fish 

1 tbsp butter 

2 tbsp mixed fresh herbs, oregano, sage and tarragon (optional)

Notes: I am using fresh herbs,( you can also use 8-10 curry leaves. Just drop curry leaves in the oil while frying the fish). Or you could completely omit this step.


Method:

To clean the fish, first remove head by pulling, and the guts will easily come off.

Add some salt to the water and wash the fish. Strain water and set aside.

Marinate the fish with chilli powder, salt and turmeric powder. Refrigerate at least for 30 minutes to an hour.

Mean while make a batter for fish. In a large bowl add rice flour, white flour, salt, chilli powder, and baking soda, combine well. 

Add water slowly to the mixture to make it to semi thick consistency. 

The batter should not be too thick or too thin. 
(You may not need more water then 1/3 cup to make batter, but if you do, make sure you add just enough water)

In a kadai/pan, heat oil for deep-frying. Make sure oil is hot.

Now coat the fish generously in the batter, shake off excess, slip the fish into hot oil. Leave it for 2-3 minutes or until golden brown. 

Fry fish in small batches. Once fish is done, place it on paper towel to remove excess oil.

Once you done with frying all fish, place a small pan/kadai on medium heat, add butter and fresh herbs, and cook for 3-4 minutes. Pour over the fish and serve.

(This step is totally optional as I mentioned above)