Tuesday, March 31, 2015

VEGETABLE DEEP FRIED KOFTA WITH GARLIC SAUCE


INDIAN CUISINE -INGREDIENTS THE MOST COMMON INDIAN USE




List of some of the spices used in Indian cuisine at the end. Cow's milk is essential in Indian food, because after she made three key ingredients:


                                                                 THE GHEE 




 Ghee is clarified butter. The main fat used in Indian cuisine.Traditionally, ghee  is always made from the milk of cows,
All over India, rice is sometimes traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people sometimes dab roti with ghee. In Bengal (both West Bengal andBangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yogurtcumin seeds, curry leaves, ghee, cornflourturmericgarlic, and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and ladduPunjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals, and curries in Punjab often use ghee instead of oil, to make them rich in taste. Different types of ghees are used in different types of cooking recipes; for example, ghee made from cow's milk  is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal (lentils), but for cooking purposes, ghee made from buffalo's milk is used generally.
Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.


                                              THE DAHI ( YOGURT)




 Used in almost all Indian meals, as a component of at least one of their dishes. Yogurt is always used sugar; its mild flavor is complemented with spices, lactic acid which helps soften meat in marinades. Its creamy texture gives consistency to sauces and ligated with rice and vegetables helps that they can be eaten with the hands.

                                                 THE PANEER 



 Is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India.
Is make From home milk cheese used in India in variety and number of plates is made.
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
 It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).

ICED TEA



Iced tea is an extremely attractive option on a hot day, and it may look like a healthier alternative to sugary sodas. In addition, iced green teas are commonly selected by dieters who have heard that drinking green tea can aid weight loss.
However, the cons of drinking iced tea will dramatically outweigh the pros, so iced tea is not the smart choice that it may be appear to be.

The most popular brands of iced tea contain at least 250 calories per serving, and you will be disappointed to learn that many of them contain even more sugar than you would expect to find in most sodas.

Most iced teas will provide you with around 60g of sugar, so drinking just a few servings of iced tea each week can pose a serious obstacle to fitness and weight loss.

Instead of buying iced tea, try making your own. If you do add any sugar, make sure it is a small amount of unrefined (i.e. brown) sugar, and slowly reduce the amount until you are used to drinking it with no sugar at all. Alternatively, experiment with making water tastier and more refreshing by adding a squeeze of lemon or lime juice.

Monday, March 30, 2015

TANDOORI CHICKEN



Tandoori chicken is a roasted chicken delicacy that originated in northwestern India, And Pakistan.
The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used.Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven ( tandoor), but can also be prepared on a traditional grill. 

GRILLED PRAWNS


VASIHNO DEVI MANDIR




Vaishno Devi, also known as Mata Rani and Vaishnavi, is a manifestation of the Hindu Mother Goddess or Durga. The words "maa" and "mata" are commonly used in India for "mother", and thus are often used in connection with Vaishno Devi. Vaishno Devi Mandir is a very popular Hindu temple dedicated to the Hindu Goddess, located at the Trikuta Mountains within the Indian state of Jammu and Kashmir.

Vaishno Devi Mandir is the second most visited temple in India Dedicated to Goddess Shakti (also called Mata Rani and Vaishnavi), the shrine is visited by more than 8 million pilgrims every year and has a number of mythological legends associated with it.
The Origin of Vaishno Devi is as mysterious as it is about several other Shrines from the past era. That is why it still remains difficult to find out exact date from when the Holy Shrine pilgrimage might begin. In fact a geological investigation and research of the Holy Cave has calculated that approximately one million years is the time frame since when pilgrimage continues. Vedic History of Vaishno Devi explains that there was no presence of female worshippers in the past while Rigveda found their presence in the mountain Trikuta. It especially focuses upon Shakti worship practice that continues since Puranic era
Epic Mahabharatahas detailedmention of the Mother Goddess which indicates its relevance since time immemorial. The Origin of Vaishno Deviis best defined in this epic with reference to the Kurukshetrabattlefield in which both Pandavand Kaurv armies faced each other. As the descriptions explain, Pandav warrior chief Arjun had been told by Sri Krishna to initiate meditation before the Vaishno Devi Mother to seek her blessing to win battle. Arjun iniitated mediation thereafter and bowed his head while chanting ‘Jambookatak Chityaishu Nityam Sannihitalaye’ that explains powerful goddess residing in the temple slop in a Jamboo mountain. The Jamboo in it indicated today’s Jammu as the researchers claim.
He istory of Vaishno Devi further examines facts like the gestures of winning Pandavs in the form of building huge temples at Kol Kandoli and Bhawan to venerate their gratefulness for this miraculous Mother Goddess whose charisma they had seen. The nearby mountain located close to the Trikuta Mountain supervises the Holy Cave whose five stone structures might symbolize the Pandavs, explain the researchers.
The History of Vaishno Devi is enriched with many important references so are details about traditions and facts related with this Shrine that support its holiness. This place is considered best of the all holy places or Shaktipeeths that possess eternal energy through keeping the Mother Goddess safe. It is also known for one important reason of evidences found to observe the Mata Sati skull falling at this place. A section of researchers on the Origin of Vaishno Devialso claim that the right arm of Mata Sati would have fallen at this place though large number of researchers oppose such claims. Such researchers have definite claim that the right arm of Sati had fallen nearby Gandarbal in Kashmir region. Stone remains of human hands are still available inside the Holy Cave of Shri Mata Vaishno Deviji which are famously called Varad Hast or hands granting blessings and boons to devotees.


DAL MAKHANI



Dal Makhani is a delicacy from Punjab in India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. It had ‘malai’ (cream) or fresh butter added to it. When cooked at home these days, more moderate amounts of cream or butter are used. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter added. Lentils and beans were soaked overnight for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala). These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds.
Dollops of fresh cream and butter lend the rich finishing touch. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab and most of Northern India. It is commonly eaten with roti, rice, naan chapatis

INDIAN CUISINE -FORMS



The Indian cuisine is one of the most famous internationally.

Indian cuisine has certain and easily identifiable despite the great diversity among its regions characteristics. The cuisine of northern clearly influenced by Mughal cuisine known for its lamb and poultry dishes prepared in the tandoor. Northern cuisine we can consider as the most classic, perhaps, having been farthest from the influences of Portuguese traders and sailors and the British in colonial times. The kitchen of this with sour and spicy dishes. The kitchen light and vegetarian west. And southern cuisine where dishes of rice (basmati is more common) abound. But they all have common features such as balance in the mix of tastes and textures, and mastery in the art of combining flavors with spices and herbs
In Indian cuisine, besides cooking methods known to all (frying, roasting, boiling, sautéing ...), we find other traditional that are maintained through the years as follows:

                                        The korma 



Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
The korma it's like a seared faster cooking. They are made with cream, yoghurt, cream, coconut milk and its result is thick.
The flavour of a korma is based on a mixture of spices, including ground coriande  and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lambchickenbeef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.


                                     The tandoor 






The term tandoor  refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus.
The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire,radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
the high temperatures reached cooked food so quickly, which prevents them from drying out. Foods made in tandoor always macerated before with a mixture of spices and yogurt.
Types of tandoor 

Afghan tandoor -The Afgan tandoor in Afghanistan sits above the ground and is made of bricks

Punjabi tandoor - is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees Celsius (900 Fahrenheit). or rest above the ground. Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab.In India & Pakistan, tandoori cooking was traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level and became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor which was a common sight prior to 1947.

Armenian tandoor - was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs in resemblance with the setting sun “going into the ground” (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools in the Armenian cuisine, as an oven and as a thermal treatment tool. Armenians are said to have originated underground tonirs

-Pakistan -In Pakistan , the tandoor is found nearly every village and many homes and restaurants have their own tandoors. The Naan bread, Kabab and meat (ChickenLambBeefGoat,Fish) is cooked in the tandoor


                                           The curry




Curry ( plural curries) is a dish whose origins are in South and Southeast Asian cuisines. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the termcurry to dishes prepared in a sauce, but curries may be "wet" or "dry". A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.


In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.
Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants
Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. Many are instead entirely vegetarian, especially among those who hold ethical or religious proscriptions against eating meat or seafood.
The main spices found in most South Asian curry powders are turmericcoriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).

Sunday, March 29, 2015

RAJMA




Rajma in Hindi means "Kidney Beans"this popular Punjabi dish,is enjoyed in a different way. A side dish of kidney beans is prepared with spices and then enjoyed with rice. Two different elements cooked separately comes together as a final dish.
You can make this one day as a side dish for say Roti's, chapathi's etc. Since this tastes even better next day, if you have leftovers, enjoy them then with rice. This is what mostly happens in my house where I prepare this for dinner and I enjoy the leftovers the next day with steamed rice and curd. Its immensely versatile and you can adjust the amount of spices according to your preference. A little dollop of ghee/butter towards the end while serving with rice completes this dish
Ingredients
1 cup Kidney beans (or use canned to make it even quicker)1 onion, finely chopped (I used Red onions)2-3 tomatoes, chopped1 tsp fennel seeds (or use cumin)About 1 inch ginger, peeled and grated1-2 green chillies thinly sliced (or as per taste)1/4 tsp turmeric powder1 tbsp cumin-coriander powder1 tbsp amchur powder (dry mango powder) (or use lemon juice)Salt to tasteCilantro and finely chopped onions for garnishFor the spice bag3-4 cloves2-3 whole green cardamoms1 inch cinnamon stick1 bay leaf4-5 black pepper

Method

1.Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.
2.Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.
3.Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.
4.Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.
5.Once soft add the spice powders and saute for few more seconds.
6.Add the tomatoes.
7.Add little water and Cook until tomatoes are soft.
8.Add the kidney beans along with cooking water.
9.Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.
The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro. This plate of hot Rajma Chawal

KATHI ROLL


ABOUT SPICE






Most useing ingredients in Indian cussine ...
Most authentic curries use fresh ingredients - or as fresh as possible. Following ingredients will make most curries:

Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the Raj as a means of approximating the taste of Indian cuisine at home.
Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in out of India in any super market .rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt.
It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.

ABOUT FUSION FOOD



This is a combination of Japanese and Vietnamese cuisine :smoked salmon wrapped in rice paper,with avocado ,cucumber and crab stick 

SAMOSA




Samosa is a very popular snack in India and also the rest of Southern Asia. Due to its overwhelming popularity, Samosa is conferred the title “The King of Indian Snacks”.
Samosas with Chutney
Samosa is a fried triangular pyramid shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffing’s like minced meat and fish are often used. The best way to enjoy samosa is with chutney, the choice of chutney being yours, the best option being mint, coriander, tamarind or tomato. The best timing to eat Samosa is during evening with tea or coffee, which is common in India.
The people of Indian origin residing in different part of the world have contributed a lot towards the popularizing of Samosa which is now very well known in USA, UK, and other European Countries snack circle.The interesting fact is that frozen samosas are increasingly available in grocery stores in USA. Samosa is also a well known snack in Arabian countries and its demand especially increases in the month of Ramadan.
And if you are a conscious person, you can opt for baked Samosas instead of the fried ones.
Samosa is a delicious Indian snack, so whenever you get an opportunity try it and enjoy.

CORIANDER



Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

   
                           CORIANDER  LEAVES 





  The fresh leaves are an ingredient in many Indian foods (such as chutneys  and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads
   In Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.
   In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
   The herb has also been used in the preparation of soups and sauces.
    Popular Mediterranean cilantro pesto uses fresh cilantro ,red pepper ,garlic cloves ,olive oil,pumpkin seeds with few drops of lemon juie,is a great addition on pasta ,in sandwiches or as marinade to fish ,poultry



                            CORIANDER SEEDS 





The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.
The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
Coriander seeds can be ready for harvest when the plant turn brown and its leaves begin to dry and fall. Immature seeds are light green and taste bitter. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller used to wear off the pods.
It is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener.
Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and rasam.
Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway.
Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.
Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.
Russian dark rye bread, "Borodinsky bread" uses coriander seeds.
" Mixing coriander seeds with milk and honey is an excellent way to reduce fever. This medicinal can also help in diarrhea and flatulence. During summer, cilantro has a cooling effect. For individuals suffering from conjunctivitis, it reduces eye burn and irritation. Coriander has a number of health benefits, possessing anxiolytic, antibacterial and digestive proprieties" .

                            CORIANDER POWDER 





Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavor and flavor to sweet and savory food Preparations.
Most Commonly, it is bought as whole dried seeds and ground as needed and when to, but it can be found Also as a readymade powder. To make coriander powder at home, roast it slightly without oil to Enhance the flavor and then a grind in an electric grinder or with a mortar and pestle.
Ground coriander seeds lose Quickly Their flavor in storage; Hence it, it is best to grind as needed. One can crush coriander seeds coarsely or finely recipe as per requirement.
 A combination of coriander and cumin seeds powdered together is popularly used in Indian dishes. 
Coriander powder is widely used in south Indian preparations, especially rasam, kara kuzhambu, vegetable preparations, etc. 
It is an essential ingredient of many curries and gravies as it has a mild aroma that instigates the appetite.
Adding ground coriander to pancake and waffle mixes imparts a pleasing taste to it.
Put dry roasted coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time on salads, soups and gravies too. 


ABOUT FUSION FOOD / KAENG PHET YANG ( THAI ROAST DUCK CURRY )



Is an example of early fusion cuisine of the cosmopolitan court of the Ayutthaya Kingdom (1350-1767) combining Thai red curry ,Chinese roast duck and grapes originally from Persia 

Saturday, March 28, 2015

CHEF DARSHAN DABRAL



Do not waste a minute ,not a second ,in trying to demonstrate to others the merit of your own performance,If your work does not vindicate itself,you cannot vindicate it,but you can labor steadily on to something which needs no advocate but itself 

CHEF DARSHAN DABRAL


If you feel you down on your luck ,check the level of your  effort 

CHEF DARSHAN DABRAL


Put your heart ,mind,intellect and soul even to your smallest acts.This is the secret of succes 

ABOUT FUSION FOOD



Fusion food is a general term for the combination of various forms of cookery and comes in several forms. Regional fusion combines different cuisines of a region or sub-region into a single eating experience. Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom. Often featured are East Asian, South-East Asian, and South Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines. California cuisine is considered a fusion culture, taking inspiration particularly from Italy, France,Mexico, the idea of the Europeandelicatessen, and eastern Asia, and then creating traditional dishes from these cultures with non-traditional ingredients - such as California pizza. Other examples of this style include Tex-Mex, which combinesSouthwestern United States cuisine andMexican cuisines, and Pacific rim cuisine, which combines the different cuisines of the various
In Australia, due to the increasing influx of migrants, fusion cuisine is being reinvented and is becoming increasingly the norm at numerous cafes and restaurants; with Melbourne and Sydney now being considered as some of the best cities in the world with regard to the quality and creativity of Asian-fusion restaurants.Another incarnation of fusion cuisine implements a more eclectic approach, which generally features original dishes that combine varieties of ingredients from various cuisines and regions. Such a restaurant might feature a wide variety of dishes inspired by a combination of various regional cuisines with new ideas.
Foods based on one culture, but prepared using ingredients and flavors inherent to another culture, are also considered forms of fusion cuisine. For instance, pizza made withcheddar and pepper jack cheese, salsa,refried beans or other common tacoingredients is often marketed as "Taco Pizza". This particular dish is a fusion of Italian and Mexican cuisines. Similar approaches have been used for fusion-sushi, such as rolling maki with different types of rice and ingredients such as curry andbasmati rice, cheese and salsa with Spanish rice, or spiced ground lamb and capers rolled with Greek-style rice and grape leaves, which resembles inside-out dolmades.

RESHMI KEBAB


HOW TO MAKE KEBABS




1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

If you're using wooden skewers, soak them in water for 20 minutes before grilling.

1. Steakhouse: Marinate cubed beef tri-tip in 3 tablespoons olive oil and 1 tablespoon each soy sauce, Worcestershire sauce, chopped parsley and thyme; add salt and pepper. Skewer with onion, mushroom and boiled potato; grill.
2. Korean Beef: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat; grill.
3. Beef Kefta: Mix 1 pound ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup chopped parsley, 2 teaspoons each cumin, coriander, paprika and dried mint, and 1/2 teaspoon cinnamon. Form 1-inch balls; skewer and grill.
4. Stuffed Peppers: Make Beef Kefta mix (No. 3), adding 1/2 cup chopped olives. Pack into hollowed baby bell peppers, skewer and brush with olive oil. Grill; add salt and baste with lemon juice.
5. Herbed Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, a smashed garlic clove, a pinch each of salt and red pepper flakes, and torn mixed herbs. Skewer and grill.
6. Beef Satay: Marinate thinly sliced flank steak in 2 tablespoons each lime juice and fish sauce, 1 tablespoon each sugar and hot chili sauce, and 3 tablespoons cilantro. Skewer and grill. Top with peanut sauce and peanuts.
7. Chili Beef: Toss cubed beef tri-tip with 3 tablespoons each brown sugar and chili powder, 1 tablespoon salt, and 1/2 teaspoon each fresh thyme and pepper; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.
8. Bacon-Beef: Boil bacon strips 5 minutes, then cut into pieces. Skewer cubed beef tri-tip, onion and bell pepper with cherry tomatoes and the bacon; season with salt and pepper. Grill, basting with a mix of equal parts barbecue sauce and olive oil.
9. Hungarian Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, 2 smashed garlic cloves, a pinch of salt, 1/2 teaspoon paprika and 2 teaspoons crushed caraway seeds. Skewer with chunks of onion and bell pepper and grill.
10. Buccaneer Pork: Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce.

Thursday, March 26, 2015

MALAI FISH TIKKA


PANNER TIKKA




Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes.

RAINBOW CHICKEN SEEKH KABAB





 Seekh Kebab is a delicious dish discovered by the Mughals. These delicious, juicy kebabs can be made with any minced meat on a skewer and barbecued in the grill or tandoor or made in the oven 



CHAMBA NEW TEHRI (STATE OF UTTARAKHAND,INDIA)


 Chamba is a town and nagar panchayat in Tehri Garhwal district in the state of Uttarakhand, India. It is situated at a junction of roads connecting Mussoorie and Rishikesh with the Tehri Dam reservoir and New Tehri.
Its nearby tourist places are Dhanaulti, Surkanda Devi Temple, Ranichauri, New Tehri, and Kanatal, halfway between Chamba and Dhanaulti.
About 50 km from Mussoorie, the small hill town of Chamba, Uttaranchal, is another of those destinations yet unknown to most tourists and therefore unspoilt and fresh like a daisy for the lucky few who venture out seeking new places to explore and enjoy. Chamba is situated at an altitude of 1600m above sea level. There are pleasant forests of pine and deodar trees, with some good views. Unlike Mussoorie, this place is fairly quiet and picturesque, hence an excellent place to relax and wash off the city blues. One can reach Chamba in about 7-8 hrs from Delhi via Hardwar, Rishikesh and Narendranagar (290 km). One can also combine a stay at Chamba with a visit to Mussoorie or Dhanolti and reach via Dehradun, Mussoorie and Dhanolti.
 It  is popular destination because of its unpolluted beauty and panoramic excursions. Chamba is frequently visited by tourists as it offers tranquility and exquisiteness. 
Chamba is a picturesque hamlet situated in the laps of Himalayas and has successfully tempting tourists from a long time with its celestial and unrivalled beauteousness. Located amidst dense Pine trees and Deodar forests, Chamba offers invigorating views of the Himalayas. 
Gabbar Singh Negi Memorial: Thakur Gabbar Singh joined the Garhwal Rifles as a Rifleman in 1913. Gabbar Singh and his battalion sealed their victory at Flanders in Germany during World War I. For his bravery and courageousness Gabbar Singh was awarded the highest gallantry award of England and the commonwelth nations, the Victoria Cross, posthumously and became the first Indian recipient of this prestigious award. In 1925, a memorial was established in Chamba in his honour. Every year on April 21 the Garhwal Regiment pays homage to this courageous soldier.



Shri Bageshwar Mahadev Mandir: The most popular temple of Chamba, Shri Bageshwar Mahadev is dedicated to Lord Shiva. The lingam here has naturally emerged from the earth and holds immense importance amongst the locals. The temple is at its glorious best on the day of Shivaratri.