Tandoori Pomfret

Marinated the fish for some time and then put it in the oven for 15 minutes. The output is finger licking good !!!! ;-)))

Ingredients

• Medium sized pomfret - 4
• Ginger Paste - 1 tbsp.
• Garlic Paste - 1 tbsp.
• Hung Curd - 6 tbsp.
• Salt - as required
• Everest Tandoori Masala - 2 tsp
• turmeric - a pinch

With a sharp knife, make slits on fishes. Mix all the ingredients and marinate the fishes in this mixture for at least 2 hours, ( preferably overnight ) .

Preheat the oven at 200 degree C . Put the marinated fishes in a bowl. Apply butter on the fishes and bake for 15 minutes.

After 15 minutes, remove from the bowl and put the fishes in a dry surface so that the juices get dried up a bit. Now arrange the fishes on a roasting tray and broil at 200 degree C for 5 minutes to get the bright red hue. Serve with onion rings.

Shammi Kabab-Ground Meat and Pulses Patties

Easy to Cook, Hard to Resist. :-)

 Ingredients

• Chicken Mince - 300 gms
• Chana dal / Split yellow gram - 100 gm
• Onion - 2, chopped
• Ginger Paste - 1/2 tbsp.
• Garlic Paste - 1/2 tbsp.
• Egg - 1, whisked
• Shan shammi kabab mix - 2 tbsp.
• Oil for frying

Soak the dal overnight in warm water.
To the minced meat, add soaked dal, onion, garlic, ginger paste and Shan Kabab mix and two glasses of water.

Cover and cook on low heat for about 30-45 minutes or until the chicken is cooked and dal is tender.

When tender, remove and grind the meat mixture to a paste. Add egg and mix well.

Heat oil in a frying pan. Take a spoonful of meat mixture and place onto the hot frying pan.

Shallow fry the kababs evenly on both sides until brown. You may deep fry the kabab, if you like.

Serve hot shammi kababs with roti and fresh salad.

Chicken Hariyali Kabab

Hubby Dearest and my son can have chicken at any time of the day and It is my duty to satisfy their taste bud with different forms of cooking specially during weekends.. :-)

Ingredients

• Chicken Legs - 4
• Curd - 1/2 cup
• Coriander leaves - 1/2 cup
• tandoori Chicken Masala - 1 tbsp
• Ginger Garlic Paste - 1 tbsp
• Kasmiri Chilli Powder - 1 tsp
• Juice of 1 lemon
• Green Chilli - 4
• Salt as required

Make slit on the leg pieces with a knife and marinate with lemon juice and salt for an hour.

Grind together the coriander leaves, curd, ginger garlic paste and green chilli with little salt.

Mix tandoori chicken masala and red chilli powder into it. Rub this paste onto the chicken legs thoroughly and keep in refrigerated for minimum 4-5 hours.

Preheat your oven at 220 degree C. Place aluminium foil onto your baking tray and place the chicken legs onto it. Dot each leg piece with butter.

Place the tray into your oven and bake for 15 minutes at 220 degree C on each side. Put the oven at Broil mode for another 5 minutes to get that lovely brown color.

Remove from oven and serve immediately with salad.