Chicken Tikka (Mughlai Special)

Ingredients:    

·         450 gms Boneless, skinless chicken breasts

·          2 tbsp Tomato paste

·          2 tbsp Lemon juice

·          2 tsp Ground coriander

·          2 tsp Curry Powder

·          1/2 tsp Paprika

·          2 cups plain Yoghurt

·          4 Garlic Cloves (finely chopped)

·          1 inch Fresh Ginger (chopped)

·          2 tsp Ground cumin

·          3 tbsp Butter

Method:

·         Mix all ingredients except chicken together in a bowl.

·         Refrigerate it overnight.

·         Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.

·         Cover and refrigerate at least 4 hours.

·         Preheat oven to 350 degrees F.

·         Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).

·         Place on baking tray and bake in oven for 20 to 35 minutes.

·         3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Boti Kebab (Mughlai Special)

Ingredients:    

·         200 gms Meat (Lamb)

·          1/2 Cup curd

·          2 Ginger

·          5 Garlic flakes

·          1 Large onion

·          1 tsp Coriander powder

·          5 tsp Red chilli powder

·          1/2 tsp Turmeric powder

·          1/2 tsp Cumin seed powder

·          6 Cloves

·          Salt to taste

Method:

·         Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.

·         Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes  

·         Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

·         Mix thoroughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator)

·         Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean)

·         Thread meat onto skewers leaving about ¼-inch gap between each piece.

·         Mix any remaining marinade with the oil and keep aside.

·         Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.

·         Turn the skewers over and grill for a further 2-3 minutes.

·         Reduce heat to medium. Brush the kebabs with the oil/marinade mixture and grill for 6-8 minutes

·         Turn the skewers over and brush the kebabs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

·         Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Aloo Tuk (Sindhi special)

Ingredients:   
• 8 Potatoes
• 3 tsp Red chilli powder
• 2 tsp Mango powder
• 2 tsp Coriander powder
• Oil for frying
• Salt to taste

Method:
•    Peel the potatoes.
•    Cut them into halves.
•    Add salt to it.
•    Fry them over low flame till they turn tender.
•    Keep it aside and allow it cool.
•    Flatten out the potatoes.
•    Fry the flattened potatoes till golden brown.
•    Sprinkle mango powder, coriander powder and red chilli powder.
•    Aloo Tuk is ready.

Aaloor Dam (Bengali Special)

Ingredients:   
• 500 g Baby Potatoes (boiled and peeled)
• 2 inch Ginger (chopped)
• 4 Tomatoes (chopped)
• 4 tbsp Mustard Oil
• 2 Green Cardamoms
• 2 Dry Red Chili
• 2 Bay Leaves
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• ½ tsp Cumin Powder
• Pinch of Asafoetida
• Salt

Method
•    Heat the oil in a pan for 2 minutes; fry the potatoes for a minute.
•    Mix all the spices and sauté for 2 minutes.
•    Add tomato and onion and fry for 4 minutes on low flame.

Mishti Doi (Bengali Special)

Ingredients:

•      1 liter full cream/ whole milk

•      3-4 tbsps yogurt

•      250 gms sugar

Method:

•      Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.

•      Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize (brown). Remove from the fire when done, add the reduced milk to this caramalized sugar and mix well to blend.

•      When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.

•      Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.

•      When the Mishti Doi has set and is firm, chill for a few hours and serve.