Author Archives: Avtar Singh Rana

Ingredients for making Caponata 1 aubergine, peeled in zebra stripes and cut into rough chunks 2 red romano peppers, core, membrane and seeds removed, cut into rough chunks 2 tomatoes, halved or quartered 1 red onion, peeled and cut into 8 wedges 4+1 tbsp olive oil 1 tbsp capers, rinsed and drained 1 tbsp redContinue reading “GRILLED POLENTA AND CAPONATA”

Ingredients for Fish Finger 300 gms Fish I used Seer fish, cut into fingers 1/2 tsp Salt 2 tbsp Lemon juice 1/2 tsp Turmeric powder 1/2 tsp Red chilli flakes 1/2 tsp Crushed black pepper 1 tsp Ginger garlic paste 2 tbsp flour 1 tsp Rice Flour 2 tsp Cornflour 2 Egg 1/4 tsp BakingContinue reading “FISH FINGER”

Ingredients for Shami Kebab 500 grams Mutton , boneless and washed 1 cup Chana dal (Bengal Gram Dal) , soaked fro 4 hours 1/2 teaspoon Turmeric powder (Haldi) 10 cloves Garlic 1 inch Ginger , roughly chopped 2 Green Chillies , finely chopped 1 Onion , finely chopped 1/2 cup Mint Leaves (Pudina) , finelyContinue reading “GHOST KI SHAMI”

Ingredients 1/4 cup coconut milk 2 tablespoons reduced sodium soy sauce 2 1/2 teaspoons yellow curry powder 1 1/2 teaspoons turmeric 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar 1 tablespoon fish sauce 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 tablespoon canola oil Kosher salt andContinue reading “CHICKEN SATAY”

Ingredients for 20 wings 1 cup flour (125 g) 1 teaspoon chili powder 1 teaspoon kosher salt 1 teaspoon black pepper, freshly ground 1 teaspoon paprika 1 teaspoon garlic powder 20 chicken wings, or drumettes 1 cup BBQ sauce (290 g) ½ cup honey (170 g) Preparation Preheat oven to 425°F (220°C). In a bowl,Continue reading “BBQ CHICKEN WINGS”

To serve: 4 Portions Cooking Time- 10-15 Minutes Murgh Haryali Tikka INGREDIENTS Chicken leg Boneless – 850 gms Paste Mint leaves 100 gms Corinader Leaves – 250 gms Boiled Spinach – 50 gms Green Chilli -10 gms First Marination Ginger Garlic paste- 2 tbsp Lemon Juice – 20 ml Salt – to taste Yellow ChilliContinue reading “CHICKEN/ MURGH HARYALI TIKKA”

CHICKEN/ HARYALI CHOOZA KEBAB To serve: 4 Portions Cooking Time- 10-15 Minutes INGREDIENTS Chicken leg – 16 nos Mint leaves – 100 gms Fresh Coriander leaves – 250 gms Boiled Spinach – 50 gms Green Chilli – 10 nos Black Salt – to taste Ginger garlic paste – 2 tbsp Lemon juice -, 10 mlContinue reading “CHICKEN/ HARYALI CHOOZA KEBAB”

SANGAM SEEKH KEBAB To serve: 4 Portions Cooking Time- 10-15 Minutes INGREDIENTS Chicken mince- 350 gms Mutton Mince- 350 gms Grated Cheese – 20 gms Ginger Garlic paste – 1 tbsp Chopped Ginger – 1 tbsp Chopped Garlic -1 tbsp Fried Curry Leaves – a few Kashmiri Red Chilli Powder – 1 tbsp Shehenshahi Masala-Continue reading “SANGAM SEEKH KEBAB”

KAKORI KEBAB To serve: 4 Portions Cooking Time- 10-15 Minutes INGREDIENTS Mutton Mince – 800 gms Ginger Gaelic Paste -1 tsp Cashewnut Paste – 3 tbsp Salt – to taste Garam Masala – 1 tbsp Yellow Chilli powder –1 tbsp Ghee – 20 gms Melted Butter – for basting 30 ml Method In a bowlContinue reading “KAKORI KEBAB”

JALPARI HASEENA To serve: 4 Portions Cooking Time- 10-15 Minutes INGREDIENTPrawns A grade (50-60 gms)- 10 nosFish Fillet – (50-60 gms)- 10 nosMarination of PrawnsGinger Garlic paste – 30 gmsRed Chilli paste- 40 gmsSalt – to tasteAjwain – 20 gmsHung Curd – 400 gmsCream – 30 mlEgg – 1 noTurmeric – 1 tbspGaram Masal –Continue reading “JALPARI HASEENA”