Tandoori Pomfret

Ingredients:

½ kg - pomfrets
2 tsp - ajwain
2 tbsp - cream
2 tbsp - lemon juice
1 tsp - chilli powder
1 tsp - turmeric powder
2 cups - hung curd
1 tbsp - oil
salt to taste

Method:

1. Wash and make 3 or 4 deep incisions on the fishes.
2. Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour.
3. Place one fish at a time onto the oven and cook covered on medium high of 80 for 12 minutes.
4. Turn the fish while mid-way through the cycle.
5. Repeat with the second fish, till the fish is crisp.
6. Serve hot with chat masala and lemon juice.

Serves:4

Nawabi Kheema

Ingredients:

250 g - thick curd, beaten
500 g - minced meat
2 - onions ground
1½ tsp - coriander powder (dhania)
3 - green elaichis, crushed
½ tsp - haldi
green chilies, chopped
1 tsp - jeera powder
2 tbsp - oil
1 tsp - each cumin seeds and fennel
½ tsp - garam masala
2 tsp - garlic & ginger paste
1 cup - peas

Method:

1. Mix the curd with next eight ingredients. Marinate for 1 hour at room temperature.
2. Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute.
3. Add ginger and garlic paste and cook for another minute.
4. Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.
5. Garnish with garam masala and coriander leaves.

Khopra Karanji

Ingredients:

1 cup desiccated coconut, powdered
1/2 cup almonds, powdered
1/2 cup raisins, wiped clean
3/4 cup sugar, powdered
1 tsp. cardamom powder
2 pinches cinnamon powder

1 cup plain flour (maida)
1 tbsp. ghee
Water to knead

Method:

1. Mix all ingredients together, press lightly into a container.

2. Keep aside till required.

1. Mix flour and ghee well.

2. Add enough water to make soft pliable dough.

3. Keep aside.

1. Make small (4 ") rounds, not too thin not too thick of the dough.

2. Place 1 tsp. filling in one half of round .

3. Fold over the other half, sealing in the mixture.

4. Seal edges by twisting or pressing together .

5. Make all in t he same way.

6. Dry on clean cloth for 30 minutes.

7. Deep fry in hot ghee on low till light brown on both sides.

8. Drain and cool completely before storing.