Hors D'oeuvre RECIPES

Amritsari Aloo Recipe

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Ingredients:

  • 500 g – Baby Potatoes  
  • 1 teaspoon - grated Ginger  
  • 1 teaspoon - Garlic, crushed fine
  • 1/2 tablespoon - Coriander, finely chopped
  • 1 teaspoon - Ajwain seeds
  • 1 teaspoon - Gram flour (besan)
  • 1 teaspoon - red chilli powder

Ingredients For Gravy:

  • 1/2 teaspoon - turmeric powder
  • 1/2 teaspoon – cumin masala
  • 1 teaspoon - anardana powder
  • 1 teaspoon – Kasoori methi
  • Salt to taste
  • 2 tablespoon – oil
  • 1/2 teaspoon - garam masala
  • 1/2 teaspoon – sugar

Garnish:

  • 1 teaspoon - Chat masala
  • 1 – red Onions sliced into thin rings  
  • 5 to 6 fresh Coriander sprigs

How to Make It:

 

Step 1: Add few prick to the baby potatoes.

Step 2: On medium heat in a cooking pot add oil, cumin, ginger, garlic, turmeric, ajwain, yoghurt, garam masala, chilli, anardana powder, salt mix well, add the baby potatoes.

Step 3: Cook on low flame until potatoes are ¾ cooked. Sprinkle 2-3 tbsp water, if necessary.

Step 4: Finish with kasoori methi, garam masala and lemon juice.

Step 5: Remove and keep aside in the fridge for 3 to 4 hrs.

Step 6: Tread them on the skewer and Grill on a barbeque, or grill mesh till crisp and brown.

 

Garnish:

Step 1: Add onion slices, chat masala and lemon juice, Toss well.

Step 2: Add fresh coriander sprigs.

Step 3: Serve hot with tooth picks to pick up easily.

Ingredients:

2 tsp Pickle gravy (mango)

8 to 10 medium size Mushroom

1 tsp Ginger-garlic paste

1 tsp lemon juice

To taste Salt

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

A pinch of Turmeric powder

1.5 Achari Powder

2 Tbsp Oil

A few sprigs Fresh mint (Pudina), sliced onion, lemon wedge

1/2 cup Bread crumbs

Bharwan Achari Mushroom Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Dressing:

  • 2 tsp Coriander seeds
  • 5 dry red chilli (Kashmiri)
  • 3 tsp fennel seed
  • 1/4 tsp Fenugreek seeds (methi dana)
  • 1/2 tsp Onion seeds (Kalonji)
  • 1/2 tsp Mustard seeds
  • 1 tsp mango powder

Dressing:

  • 3/4 cup Swiss cheese grated
  • 2 tbsp green onion diced

How to Make It:

 

Step 1: In a hot pan roast red chilli, fennel seed, mustard seed, coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool.

Step 2: 3.Crush the roasted spices with mango powder in a mixer.

Step 3: 2.Place in a bowl; add ginger-garlic paste, salt, red chilli powder, garam masala powder, pickle gravy, pickle powder, turmeric powder and mix well.

Step 4: Remove the stem of the mushroom and mix well so that all the mushroom pieces are well coated. Let them marinate for around 15 minutes

Step 5: In a separate bowl mix cheese, onion, salt and pepper.

Step 6: Add cheese mix in the mushroom cavity.

Step 7: Heat the BBQ or place them in the hot pan and place in the oven for 10 min at 400 f.

Step 8: Arrange them on a serving plate, garnish with mint sprig, sliced onion and lemon wedge and serve hot.

 

Cauliflower 65 Recipe

  Prep Time: 20 Min 

  Cook Time: 25 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Salad Ingredients:

  • Cauliflower – 1 medium size cut into bite size florets
  • Turmeric powder – 1 tsp
  • Salt to taste
  • Oil for deep-frying

For Batter:

  • All Purpose Flour / Maida – 1 cup
  • Corn Flour – 1/2 cup
  • Rice Flour – 1/4 cup
  • Salt to taste
  • Sugar – 2 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 2tsp
  • Curry leaves – 3 to 4 leaves
  • Ginger and garlic paste – 2 tsp
  • Water as needed

For Masala:

  • Oil – 1 tbsp
  • Mustard seeds – I tsp
  • Chilli powder – 1tsp
  • Garlic – 6 cloves sliced thinly
  • Onion – 1 small sliced thinly
  • Green Chilli – 2 slit
  • Bell peppers – 1 sliced
  • Tomato Ketchup – 3 tbsp
  • Salt to taste
  • Curry leaves – 7 to 8 leaves

How to Make It:

 

Step 1: Take chopped Gobi in a saucepan with water. Boil it with some salt and turmeric powder for 2 minutes until half cooked. Drain it and set aside.

Step 2: Take all the batter ingredients in a bowl. Add water and make into a smooth paste.

Step 3: Heat oil for deep-frying. Drop in the cauliflower pieces in oil and fry till golden. Drain and set aside.

Step 4: Now heat 1 tsp of oil in a kadai. Add mustard seed, Add in garlic and curry leaves. Fry for 30 sec.

Step 5: Add in chilli powder, onions and saute for a min. Now add in green chillies, bell peppers, ketchup and salt and mix well.Step

Step 6: Now add in fried Gobi and mix well. Serve hot

Chicken 65 Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • Chicken thigh cut in1 inch pieces – 500 gms
  • For Batter:
  • All Purpose Flour / Maida – 1/2 cup
  • Corn Starch – 1/4 cup
  • Rice Flour – 1/4 cup
  • Salt to taste
  • Sugar – 1 tsp
  • Chilli powder – 1.5 tsp
  • Turmeric powder – 1/2 tsp
  • Cardamom powder – 1/4 tsp
  • Jeera powder– 1 tsp
  • Coriander powder – 1 tsp
  • Ginger and garlic paste – 2 tsp
  • Water as needed
  • Oil to fry
  • Oil – 2 tbsp
  • Mustard seeds – I tsp
  • Chilli powder – 1tsp
  • Garlic – 4 cloves sliced thinly
  • Onion – 1 small diced thinly
  • Green Chilli – 3 slit
  • Bell peppers – 1 sliced
  • Tomato Ketchup – 3 tbsp
  • Salt to taste
  • Curry leaves – 7 to 8 leaves

How to Make It:

 

Step 1: Take all the batter ingredients in a bowl. Add chicken into batter mix well Add water and mix into a batter.

Step 2: Heat oil for deep-frying. Drop in the battered chicken pieces in oil and fry till cooked and golden brown. Drain and set aside.

Step 3: Now heat 1 tsp of oil in a kadai. Add mustard seed, Add in garlic and curry leaves. Fry for 30 sec.

Step 4: Add in chilli powder, onions and saute for a min. Now add in green chillies, bell peppers, ketchup and salt and mix well.

Step 5: Now add in fried chicken and saute for a minute or two, mix well.

Ster 6: Serve Hot.

 

Chicken Tikka or Paneer Tikka Basket Recipe

  Prep Time: 25 Min 

  Cook Time: 35 Min 

  Total Time: 60 Min 

  Yield: Serves 4

Wonton Baskets Ingredients:

  • Wonton wrappers (can find in the refrigerated section of any Asian specialty store -
  • Cooking spray
  • Extra virgin olive oil or canola oil

How to Make It:

 

Step 1: Preheat oven to 375°F.  Spray a mini-muffin pan with cooking spray.

Step 2: Lightly oil the surface of each wonton wrap.  I just put about 1 T of oil in a small, shallow dish and then I dipped my fingers and lightly transferred the oil to the center of the wrapper.  Gently press the wontons into each mini-muffin mold, pressing the sides to form an open basket.

Step 3: Bake for about 8 minutes or until lightly golden.  You can make these 1-day in advance; just cover and store at room temperature.

Ingredients:

  • 250 gms chicken tikka precooked or Paneer tikka precooked
  • 2 tablespoons of vegetable/canola oil
  • 1 tablespoons butter
  • 1 tablespoon oil
  • 1 small onions finely diced
  • 1 bell pepper medium diced
  • 1 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • ½ teaspoons garam masala
  • ½ teaspoons ground cumin
  • ¼ teaspoons turmeric powder
  • ½ teaspoon ground coriander
  • ½ cup tomato puree
  • ½ teaspoon Kashmiri chili
  • 1 each green chilli
  • Salt to taste
  • Pepper to taste
  • 1/4 cups of heavy or thickened cream
  • ½ teaspoon brown sugar
  • 1 each lemon
  • 1/4 cup water if needed
  • 2 tablespoons Fresh cilantro

Chicken Tikka masala / Paneer tikka masala

  Total Time: 45 Min 

  Yield: Serves 4

Garnish

  • ½ medium onion
  • ½ red pepper
  • Few sprig of coriander

How to Make It:

 

Step 1: Heat oil in a pan add butter, Fry the onions until soft (about 3 to 4 minutes).

Step 2: Add garlic and ginger and sauté for 1 minute until fragrant, and then add garam masala, cumin, turmeric, chili powders and coriander. Saute, while stirring regularly for 30 to 40 second.

Step 3: Pour in the tomato puree, and salt. Let simmer for about 4 to 5 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Step 4: Stir the cream and sugar through the sauce. Add the chicken, bell pepper, green chilli and cook for an additional 4 to 5 minutes until chicken is cooked through and the sauce is thick and coated well. Finish with lemon juice and fresh coriander.

Step 5: Spoon the chicken or panner in wonton basket. Garnish with Laccha onion and pepper.

 

Fish Koliwada

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 250 grams Cod fish fillets
  • 1/3 teaspoon white pepper powder
  • Ginger paste as required
  • Garlic paste as required
  • 2/3 cup gram flour (besan)
  • ¼ cup rice flour
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala powder
  • 2/3 teaspoon garam masala powder
  • 1 tablespoon red chilli
  • 1 tablespoon lemon juice
  • 1 teaspoon green chilli paste
  • 1 teaspoon ginger julienne
  • 1/3 cup onion cut in roundels
  • Refined oil to fry
  • Water as required
  • 2 each lemon
  • Salt to taste

Tariwala Murgh

Ingredients:

  • 250 Gms Chicken thighs Yes
  • 2 teaspoon Natural plain Curd low fat Yes
  • 2 teaspoon Lemon Juice Yes
  • 2-tablespoon spoon Oil
  • 2 each Red Onion Yes
  • 1 inch Ginger Yes
  • 2 pods Garlic Yes
  • 2 each Green chilli Yes
  • 1 each Bay Leaf  
  • 2 each Cloves
  • ½ “ Cinnamon stick
  • 1 each Cardamom
  • 2 each Tomato Yes
  • 1 teaspoon Garam Masala
  • ½ teaspoon Jeera Powder
  • 1 tsp Chilli Powder
  • I teaspoon Coriander Powder
  • Salt as needed
  • Few sprigs Cilantro Leaves Yes

How to Make It:

 

Step 1: Take roughly chopped Onion, Garlic, Green Chilli, Ginger in a mixer and ground to a fine past.

Step 2: Wash and clean the chicken pieces, add curd, lemon juice and salt to the chicken. Marinate this for 2 hours.

Step 3: Heat a pan with oil, add Cloves, Bay leaf, Cardamom, Cinnamon.

Step 4:  Once the whole spices fried, add in the grounded paste, cook this for 5-10 mins in medium flame.

Step 5: Pulp the tomatoes in a mixer and add in to the pan, cook this mix for 15 mins in low medium flame.

Step 6:  Slow Cooking is must for tomatoes. 

Step 7: Add in the Marinated Chicken 

Step 8: Add all the powdered Spices to the pan. 

Step 9: Add enough water to cook the chicken

Once the chicken done garnish with Coriander leaves

Hara Bhara kebab with Quinoa Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • ½ cup green peas cooked
  • ½ each green bell pepper diced
  • 1-cup spinach blanched
  • ½ cup fresh coriander
  • 3 cup, boiled potato
  • 1 tsp ginger, chopped
  • 2 to 3 green chili, chopped
  • ½ cup quinoa cooked
  • 2-3 tbsp breadcrumb
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Few cashew nuts
  • Oil for pan-frying

How to Make It:

 

Step 1: Heat ghee in thick bottom pan.

Step 2: Add black cardamom, green cardamom, cloves and whole peppercorns.

Step 3: Add whole red chilies, cumin seeds.

Step 4:  Add onion and saute till golden brown, add crushed ginger and garlic. Saute for a minute more.

Step 5: Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.

Step 6:  Now add ½ cup water and cook for 10-12 minutes on low flame. 

Step 7: Whisk the yogurt with 1 tsp maida, 
Kashmiri red chilli powder, fennel powder, coriander powder, salt and milk with saffron. 

Step 8: Mix well. 

Step 9: Add the yogurt in the pan.

Step 10: Cook for a minute.

Step 11: Heat the ratanjog in oil and ghee mix, for a minute and add the mix to mutton

Step 12: Add a cup of water and cook the mutton for 20-25 minutes on medium low heat till done.

Almond and coconut ladoo

 

How to Make It:

 

Step 1: In a blender add cooked spinach, green peas and make a fine paste.

Step 2: In another bowl add this prepared paste, potato, ginger, green chili, green pepper, spices, bread crumb, quinoa and mix well.

Step 3: Take lemon size ball and make tikki. Put cashewnut on top. Shallow fry them in hot pan from both the sides.

Step 4:  Remove and serve hot.

 

Chicken wing Honey Sriracha Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 kg chicken wings, split, no tips
  • 1-tablespoon garlic powder
  • 1/4-teaspoon fresh ground black pepper
  • 1-teaspoon kosher/coarse salt
  • 1-tablespoon baking powder
  • 5 -tablespoon cornstarch

Honey Sriracha glaze:

  • ½ cup honey
  • ¼ cup Sriracha
  • 1 tablespoon melted butter
  • Sesame seeds to garnish
  • Green onion to garnish

How to Make It:

 

Step 1: In a large bowl, add chicken wings, garlic powder, salt and pepper, baking powder and 3 table spoon of corn starch and mix well and tray them on baking tray, bake at 425 F, turning every 10 to 15 minutes, until they are cooked, approx. about 30 minutes, but that depends on the size.

Step 2: Remove the wing, when ready to serve, add another 2-tablespoon mix well, deep-frying in oil until crispy and golden brown.

Step 3: In large bowl add ingredients for the glaze, toss hot and crispy wings and garnish with sesame seeds and green onion.

 

Kali Mirchi Murgh Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 500gms skinless & boneless chicken cut into bite size pieces
  • 5 cloves of garlic
  • 1 green chilli
  • 2 tablespoon hung yoghurt/ Greek yoghurt
  • 1 ½ tsp corn flour
  • ½ tsp black peppercorns
  • ½ tsp white peppercorns
  • ½ tsp green cardamom powder
  • ¼ tsp garam masala powder
  • Salt to taste
  • Green peppers (optional)
  • 2-table spoon oil
  • Melted butter for basting

How to Make It:

 

Step 1: Add the garlic and chilli in a wet grinder with a splash of water & blend to a puree. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside.

Step 2: Add the yoghurt to a mixing bowl along with the corn flour. Mix well, add the ginger garlic paste, ground peppercorns, cardamom powder, garam masala powder and salt. Marinate the chicken pieces in this mix for a couple of hours or preferably overnight.

Step 3: Heat the pan on a medium flame, add oil, seared the chicken on each side for 2 minutes, add bell peppers cook for a minute more. Place in the pan in preheated oven for 10 to 12 minutes at 400f until it completely cooked. Turn the pieces half way through the cooking process and baste with butter.

Step 4: Or.

Step 5: Soak wooden skewers in water for 15-20 minutes this prevent them from burning. Preheat the oven to 400f. Thread the chicken pieces onto skewers along with the green peppers. Brush a wire rack with a little melted butter. Place the skewers on the wire rack and cook for 15-20 minutes until slightly charred around the edge and cook all the way through. Turn the pieces half

Step 6: Way through the cooking process and baste with butter.

To serve place the chicken with a sprinkle of chaat masala, some mint chutney and onion rings

 

Murgh Lasooni kebab Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 500 grams - Chicken thigh 2 inch pieces (boneless) 
  • 1 whole garlic bulb with roasted
  • 1 teaspoons - Garlic paste
  • 1 teaspoon - Ginger paste
  • ½ teaspoon - Cardamom powder
  • 2 - Green chillies finely Chopped  
  • 4 to 5 stems of fresh Coriander 
  • 1 nos – Lemon 
  • 1/2 cup heavy Cream
  • 2 tablespoon – grated cheese Mozzarella
  • 2 nos- Eggs
  • 1/4 teaspoon - Jaiphal/Nutmeg powder
  • 1 teaspoon – Black Pepper powder 
  • Salt - as required
  • 1 tablespoon - Corn starch
  • Oil (for basting) - as required

Garnish:

  • 1 – medium red Onion finely sliced
  • 1 – medium Red pepper finely sliced
  • 1 - table spoon Chat masala
  • 1 – Lemon

How to Make It:

 

Step 1: Take whole garlic cut ½ cm from the top. Add little oil and wrap in aluminum foil, roast in the oven for half an hour.

Step 2: Mix roasted garlic with the remaining ingredients, except basting oil.

Step 3: Marinate the chicken pieces in this mixture and leave aside in fridge for 4-5 hours.

Step 4: Remove from refrigerator at least ½ hour before cooking.

Step 5: Cook on a wire rack over a barbeque or the oven at 400 degree Fahrenheit.

Step 6: If you are cooking in the oven, place a pan underneath wire rack for the drippings.

Step 7: Baste with oil regularly and cook chicken until tender.

Step 8: Serve hot, sprinkle chat masala, accompanied with onion and red pepper laccha and with coriander raita.

 

Paneer Ke Sholey Recipe

  Prep Time: 25 Min 

  Cook Time: 20 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Ingredients Marination:

  • 1 tablespoon Cashew flour
  • 3 tablespoon Besan (Chickpea flour)
  • 1 cup Greek Yoghurt or hung curd
  • 1 tablespoon Mustard oil  
  • 1 tablespoon Oil
  • 2 tablespoon Lemon Juice 
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/4 teaspoon Cardamom powder
  • 1/4 - 1/2 teaspoon Red chilli powder (adjust to taste)
  • 1.5 tablespoon Ginger and Garlic
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Chat masala
  • 2 tablespoon Cream (optional)
  • Salt to taste
  • 1 medium Red and Green Capsicum, cube

Stuffing:

  • 1/2 kg Paneer 
  • 3 tablespoon Low fat Shredded Mozzarella cheese
  • 1 tablespoon Finely Chopped Red onion
  • 4 to 5 steams coriander leaf
  • 1/2 teaspoon green chilli finely sliced (adjust to taste)

Stuffing:

  • 1 lemon
  • 1 tsp chat masala 
  • 1 medium red onion sliced
  • Green chutney

How to Make Marinate:

 

Step 1: In a separate pan dry roast besan on a low flame until light brown in color. Keep a close watch as besan gets burn quickly. Once done, set is aside.

Step 2: In a big bowl add all the ingredients, mix well, add roasted besan and stir until well blended. Taste and adjust spices and salt.

Step 3: Slice paneer in rectangles Keep the slices thick. Each slice should be 1.5 inch thick. Carefully make a slit in the center of a slice. Cut slices in cubes.

Step 4: Stuff them with cheese mixture and insert wet toothpick or skewers. This will hold them together. Gently fold each slice in marinade and refrigerate for 2 hours.

Step 5: If you’re cooking on the barbeque heat the grill and season well cook for 3 minutes on both sides basting once or twice.

OR

Step 6: Preheat oven @350 degree F. Bake paneer ke sooley for 20 - 30 minutes or until crisp and brown, turning occasionally.

Step 7: Sprinkle sooley with chaat masala and lemon juice.

Step 8: Serve hot, with onions and chutney of your choice.

 

How to Make Stuffing:

 

Step 1: In a separate bowl add cheese and other ingredients. Mix them well.

Step 2: Wet some toothpicks/wooden skewer in water. Set it aside.

 

Paneer Lollipop Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients Marination:

  • 250 grams Paneer

  • Long toothpick

Stuffing:

  • 1 tablespoon Soy sauce
  • 1 tablespoon Sriracha sauce
  • 1-teaspoon vinegar
  • 2 tablespoons Thai Sweet Chilli Sauce
  • 1/2 teaspoon Corn starch
  • 2 cloves Garlic, finely chopped
  • 1 tsp ginger chopped
  • 2 tablespoons Onion Greens, chopped
  • 2 tablespoon black, and white til seeds (sesame seed)
  • 1 tablespoon rice flour, for dusting
  • Salt, to taste
  • Pepper to taste 
  • Oil, for pan searing
  • Fresh coriander, chopped, for garnish

How to Make Marinate:

 

Step 1: Cut the paneer into 1/2 inch by 1 inch thick pieces and keep aside.

Step 2: In a bowl add the sweet chilli sauce, Sriracha sauce, soy sauce, corn flour, ginger garlic and spring onions, salt, pepper to taste, sesame seeds and mix well to combine.

Step 3: Once combined add the paneer pieces to the marinade and gently coat all the paneer with the marinade. Keep aside for fifteen minutes.

Step 4: After 15 minutes heat a grilling pan and brush it with oil.

Step 5: Dust the paneer with rice flour, then place the pieces on the preheated grilling pan.

Step 6: Cook the marinated paneer both side until they are golden brown.

Step 7: Arrange the Paneer lollipop on a platter with tooth prick served with sweet chilli sauce. Garnish with coriander and remaining sesame seed before serving.

 

Prawns Tikka Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients Marination:

  • 500 gms - large prawns (size 21 - 25)
  • 1-teaspoon ajwain
  • 1-teaspoon ground coriander
  • 1-salt as need
  • ½ teaspoon - crushed black pepper
  • 1-teaspoon - Ginger and Garlic 
  • 1/4 teaspoon - crushed Red Pepper flakes
  • 1 teaspoon  - Green chilli fine chopped
  • 5 to 6 leaves - Basil finely chopped 
  • 2 tablespoon - Lemon juice
  • 1 teaspoon – honey
  • 2each - lemons, very thinly sliced into rounds
  • 2 tablespoons – oil
  • 2 tablespoon - melted Butter

Mango salsa:

  • 2 each Mango peeled and diced
  • 1 Red Pepper diced
  • 1 Green chilli finely cut
  • ¼ medium Red onion fine dice
  • Salt pepper
  • 1 lime juice

How to Make :

 

Step 1: Prepare grill for medium heat. Mix oil, ajwain, coriander powder, ginger garlic, salt, pepper, green chilli, honey and red pepper flakes in a small bowl. Mix well and then apply evenly to the prawn and leave in fridge for ½ hour.

Step 2: Beginning and ending with prawn, thread prawns and folded lemon slices skewers to make 8 kebabs total.

Step 3: Baste with some melted butter on it and Broil on high for 5-8 mins.

Step 4: Grill, turning occasionally, until prawns are opaque throughout, serve with mango salsa.

 

How to Make Mango salsa:

 

Step 1: Mix all the ingredients in medium size bowl, chill in the fridge for half and hour, serve with any bbq meat.

 

Red Pepper Hummus Recipe

  Prep Time: 10 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients :

  • 1 red bell pepper, seeded, and cut in 1" strips
  • 1 jalapeno pepper, sliced in half length wise
  • 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
  • 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
  • ½ tsp Kashmiri chilli powder
  • 1 lemon juice
  • 9 to 10 toasted Cashewnuts, optional.
  •  6 to 7 toasted Cashewnut
  • ½ tsp roasted cumin seed, and crushed
  • Extra virgin olive oil
  • Salt

How to Make :

 

Step 1: Preheat oven to 450 degrees F or cook on low heat in a pan.

Step 2: Place the red bell pepper strips and jalapeno in a small baking dish or pan. Drizzle generously with oil. Bake in heated oven for 15 to 20 minutes or pan until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.

Step 3: In the large bowl of food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, Kashmiri chilli, cashew nut, and lemon juice, Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine.

Step 4: Transfer to a serving bowl. Cover and chill.

Step 5: When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted Cashewnuts nuts. Add a pinch of chilli powder, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy

 

Spicy Butternut or Pumpkin Soup Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients :

  • 1 tbsp oil
  • 1 tbsp unsalted butter
  • 1 cups yellow onion roughly chopped
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tsp minced, peeled fresh ginger
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • Small pinch of cinnamon
  • Salt to taste
  • Black pepper to taste
  • 1/2 each Jalapeno
  • 1/2 each Jalapeno
  • 10 to 12 stalk of fresh coriander
  • 4 cups vegetable broth
  • 2 bay leaves
  • 4 cups of chopped roasted butternut squash or pumpkin
  • 1 cup carrots diced.
  • 1-cup water
  • 1/2 cup whipping cream
  • ½ cup whipped cream for garnish
  • Toasted pumpkin seeds (for garnish)
  • Few coriander leaves for garnish
  • Chilli Oil

How to Make :

 

Step 1: Cut butternut squash, scoop out the seeds and stringy stuff, dice them in large pieces. Toss them in little oil. Lay them on a baking pan. Bake at 350°F until soft about 30 min to an hour.

Step 2: Melt butter in a large, thick-bottomed pot over medium heat, add oil. Add the onions and sauté until softened, about 2 to 3 minutes.

Step 3: Add the minced garlic and ginger, cook another minute.

Step 4: Add the turmeric powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

Step 5: Add the stock and the bay leaves. Add the roasted pumpkin, carrot and the water. Add the tide coriander stems and Jalapeno Stir to combine.

Step 6: Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

Step 7: Remove bay leaves and the coriander stems. Use a blender to purée the soup.

Step 8: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Step 9: Scope a teaspoon of whipped cream on each portion, sprinkle with toasted pumpkin seeds and coriander leave for garnish

If the soup is too thick for your taste, add more stock or water to thin it