
English 91
Cooking Smar
t
Food
Serving size
Ingredients
23
Seekh Kebab
500 g
Chicken mince (Keema)- 500 g, Garam masala- ¾
tsp., Garlic (Lasun) paste - 1 tsp, Ginger (Adrak)
paste - 1 tsp., Cashewnut (Kaju) - 2 tbsp., thick
Cream (Malai) - 2 tsp., Onion (Pyaj) - 2, Carom
seeds / thyme (Ajwain) - 2 tsp., Dried mango
powder (Amchoor) - 2 tsp., Rock salt (Kala Namak)
- 2 tbsp., Cumin seed (Jeera) - 3 tbsp., Dry ginger
(Saunth) - 1 tbsp., Black pepper (Kali Mirch) - 1
tsp., Nutmeg powder (Jaiphal) - ½ tsp.
Wash the keema and put in a strainer and gently press to squeeze
out all the water. Mix all the ingredients to the keema and knead
well. Keep aside for 1 hour. Take a big ball of the keema mixture
and hold a skewer carefully press the mince on to a skewer.
Repeat with left over mince on all the other skewers. Place
the skewers in the greased crusty plate on high rack and cook.
When beep, turn the kebab over. After cooking, gently remove
the kebabs from the skewers with the help of a napkin. To serve
sprinkle some chaat masala and lemon juice on the kababs.
24
Sweet & Sour
chicken
500 g
Boneless Chicken - 500 g, Honey - ¼ cup, chilli
flakes- 1 tbsp., soya sauce- 3 tbsp., salt to taste,
pepper powder- ½ tsp., vinegar- 2 tbsp., oil- 3
tbsp., ginger paste-½ tsp.
In a bowl marinate chicken with all the ingredients and
refrigerate for 1 hour.Grease a crusty plate with oil and put
marinated chicken, brush thoroughly with oil, place on high rack
and cook.
MC35J8055QT_TL_DE68-04336J-00_EN.indd 91
2015-01-09 12:22:07