From Jalandari seekh kebabs to gajar ka hawla, presenting three yummy winter recipes.
Jalandari Seekh Kebab
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Ingredients:
- 1500 gm lamb mince
- 50 gm garam masala
- 50 gm red chilli powder
- 50 gm coriander powder
- 50 gm turmeric powder
- 50 gm jeera powder
- 50 gm fresh coriander
- 100 gm ginger
- 100 gm garlic
- 50 gm salt
Method:
- In a bowl, add lamb mince and all the other ingredients. Mix using a mixer and ensure that all the items are minced properly.
- Take a skewer and make a seekh out of it. Cook the lamb mince in tandoor pot. 5. Serve with mint chutney and fried garlic raita.
Bhatti Ka Murgh - Pindi Wala
Ingredients:
- 3 tbsp mustard oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp degi mirch
- 1 tbsp garam masala
- 1 tbsp red chilly powder
- 1 cup plain yogurt (hung)
- 2 tbsp lemon juice
- 10 gm ginger garlic paste
- Salt to taste
- 4 whole chicken legs (drumsticks and thighs)
Method:
- Heat the oil in a small pan over medium heat, then add coriander, cumin, turmeric, degi mirch, garam masala and red chilly powder, stirring continuously, until fragrant (approximately 2-3 minutes). Let it cool completely.
- Whisk spices into yogurt, add lemon juice, garlic, salt, ginger.
- Cut deep slashes into chicken, coat with marinade, chill.
- Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours).
- In a clay oven/tandoor ensure temperature is right, skewer the leg and cook it in the oven for 12-15 minute. Once the desired colour is achieved, cover the chicken with a silver foil and cook until done. Once cooked remove it from the skewer and coat with a mix of cream and butter and serve hot
Gajar ka halwa
Ingredients:
- 500 gm carrots
- 480 ml full fat milk
- 60 gm ghee
- 1 tsp freshly ground cardamom powder
- 150 gm sugar
- 125 gm khoya
- Almond and pistachio slivers for garnishing
Method:
- Wash, peel and grate carrot to medium thickness. Add with milk in a heavy bottom pan and cook on low heat until the milk is absorbed.
- Add ghee in the pan along with cardamom powder. Fry for 4-5 minutes on low heat. Keep stirring continuously. Add sugar and cook for another 4-5 minutes. Add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides. Keep stirring in between. Garnish with almond and pistachio slivers. 10. Serve warm. -
Amandeep Singh is the chef de cuisine of Bengaluru Marriott Hotel Whitefield. He can be contacted on ga@rediff-inc.com.
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