Extremely tender, chunky and spicy simmered curry…..
- 1 kilo beef
- 3 – 4 big size onions sliced
- 2 cups yogurt
- 1 tomato chopped
- Salt to taste
- Red chilli flakes to taste
- 1 tspn cracked black pepper
- 4 cloves
- 1 tspn meat tenderizer (fresh or powder)
- 2 tbspns lemon juice
- 1 tbspn crushed ginger
- 1 tbspn crushed garlic
- 1 cup oil
- 1 tspn turmeric
- 1 tbspn coriander powder
- 1 tbspn garam masala
- 1 tbspn cumin seeds
- 2 green cardamoms crushed
- 1 piece of cinnamon
- 2 tbspns dried fenugreek leaves
- Few coriander leaves
- Green chillies
- Julienne ginger
-In a mixing bowl, combine everything except onion, oil, ginger, garlic, fenugreek leaves, black pepper and yogurt. Let all the spices marinate the meat for 1 hour. Now add yogurt and mix. Keep in refrigerator for 2 hours.
-Heat oil and fry onion until they are light brown and crispy. Take them out on a plate and crush them in mortar and pestle.
-Now in the same oil, sizzle some crushed ginger and garlic and add the marinated meat and cook on low heat until the meat is tender. Add the coarsely crushed fried onion and let it cook until the oil starts separating from the curry.
-Add fenugreek leaves crushing between your palms and take it out in the serving bowl. Garnish with some fresh greens and ginger and serve hot with naan.
My own creation…. tastes like “Bashir Dar – ul – Mahi” (a famous fried fish restaurant in Lahore, Pakistan) but home made and tastier. Can be a good option with boiled rice or as it is with chutney and chips.
Loved by all!
- 1 kg fish (Rohu, Blue Grenedier, Snapper)
- 5 tbspns lemon juice
- 1/4 cup cold water
- 1/2 cup gram flour
- 1/2 tspn baking powder (levelled)
- 1 tpspn crushed ginger and garlic
- 1 tbspn cracked black pepper
- 2 tbspns red chilli flakes
- 1 tbspn sesame seeds
- 1 tbspn crushed coriander leaves
- 1 tbspn coarsely ground coriander seeds
- 1 tbspn crushed fresh mint leaves
- Salt to taste
- Oil for deep frying
- Potato chips to serve with
-In a shallow wide mixing tray (in which you can fit your fillets of fish) place the fish fillets in a way they are not over lapping or turned from any side.
-Pat them dry with a kitchen towel or paper towel, whatever suits you. I use paper towel as the fish can leave its smell in kitchen towel and you can throw away the used paper towel.
-Then in a mixing bowl combine everything except gram flour, sesame seeds, water and baking powder.
-Mix well and pour over the fillets in the dish.
-Turn the sides of the fish and coat well in marinade. Leave for 15 minutes.
-Meanwhile in a separate bowl combine sesame seeds, gram flour and baking powder. Now add this to the marinated fish and use your hands to coat the fish with gram flour coating. Use cold water if required. (Dip your hands in cold water rather than pouring it)
-Heat oil to 180 – 190 degrees celsius.
-Deep fry 2 – 3 fillets per batch for 10 minutes or shallow fry for 5minutes per side.
-Serve hot with chutney and chips.
Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE
FOR CHICKEN SKEWERS
- 2 chicken breasts (cut into cubes)
- 2 tbspns lemon juice
- Some salt and black pepper
- ¼ tspn white pepper
- 1 tspn red chilli flakes
- ½ tspn garam masala
- ½ tspn coriander powder
- ½ tspn chicken powder
- ½ tspn meat tenderising powder
- 2 dollops of yogurt
- 1 tbspn cream
- Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
- Some oil for brushing over the skewers while BBQing.
FOR EGGPLANT DIP
- 1 large size eggplant
- 1 red onion chopped fine
- 1 tomato deseeded and chopped
- Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
- 2 cups yogurt
-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.
-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.
-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.
-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.
-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.
-Keep aside for 15 minutes.
-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.
-Serve hot meat with boiled rice and eggplant dip.