|
| Chicken/Mutton |
| |
 |
Non Vegetarian dishes comprise of some innovative chicken and mutton curries which can be prepared for special occasions. Become a well proclaimed cook by featuring some of the recipes in your next banquet.
|
| |
| Seekh Kebab |
 |
Ingredients:
Mutton minced-750 gms, Onion Chopped-1/2 cup
Green Chilies Chopped-2tbls, Coriander leaves Chopped- 2tbls, Ginger paste-2tlbs
Garlic paste-2tbls, Lemon |
juice-1tbls, Chat Masala-1 tsp, White Vinegar-2tbls, Kashmiri red chili powder-1tbls, Salt to taste |
|
|
Steps:
Mince Mutton, Onion, Green Chilies, Coriander leaves into a fine consistency. Mix rest of the ingredients with this. Divide the minced mixture into 20 equal portions. Thread minced mixture on skewers by applying water on your hands. Cook in a pre-heated oven(250 degree C) or tandoor till almost done. Paste it with butter or oil and cook in the tandoor or oven till completely cooked. Sprinkle chaat masala, chili powder and lemon juice and serve hot. It is important to have some juice in the kebab otherwise it would taste very dry. Do not over cook. |
|
|
| Mangshor Dolma (Parwals stuffed with Minced Mutton) |
Ingredients:
Parwals-18-20, Mutton minced very fine-400gms, Onions minced-4
Turmeric paste-1/2 tsp, Freshly ground black pepper-1/2 tsp,Chilli paste-1/2 tsp, Garlic paste-1/2 tsp, Powder garam masala-1 tsp.
Raisins, cleaned and soaked in water-1tbls, Salt and sugar to taste
Oil for cooking mince-tbls, Oil for frying dolmas
|
|
Steps:
The parwals have to be scraped gently with a knife. Cut 1/4 inch slice across from one end and retain this piece. The seeds have to be carefully removed with a salt spoon and kept aside. Heat 2 tbls of oil in a pan, add minced meat and fry until it changes colour. Add the masala pastes, salt and sugar to taste, freshly ground black pepper and the finely minced onions. Stir and fry until onions and meat are quite cooked and oil rises to the surface. Add the raisins and mix well. Add the garam masala, stir and fry for a couple of minutes and remove from fire. Stuff the prepared parwals with the mince. Replace cut end of the parwal with a toothpick or flour and water. Fill 2/3rd of a pan with oil. Heat it till smoking hot. Fry the stuffed parwals a few at a time until the parwals turn light brown and crisp. Remove with slotted spoon and drain on paper before serving. Serve 8-10 people with cereals.
|
|
| |
|
|
| |
|
| List of Bengali Recipe |
| |
Up |
|
Down
|
|
|
|
Prev
Page