Lamb Seekh Kebab

This is a nice recipe, I found it from here.

Ingredients

1. Ground lamb: 2 Pounds

2. Finely Chopped onions: ¼ cup

3. Minced Garlic: ¼ cup

4. Finely chopped ginger: ¼ cup
5. Finely chopped Serrano: 2
(remove seeds and white membrane to reduce heat as desired)
6. Ground Cumin Powder: 1 Tablespoon

7. Ground Coriander: 1 Tablespoon

8. Ground Cloves: ½ teaspoon

9. Ground Cinnamon: 1 teaspoon

10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
11. Salt: 1½ teaspoon

12. Lime Juice: 1 Tablespoon

13. Dahi Yogurt: 2 Tablespoons
14. Besan (chickpea flour): ¼ cup

Bamboo Skewers (Water soaked): 10

Method Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at atime to knead the mixture like dough. Adjust amount of Besan for doughlike consistency. Let it rest for two hours. Pinch about 4 ounces offthe mixture. Cover the Bamboo skewer with the mixture about ¼" thickalong the length. The meat will look like a cigar which has beenpierced length wise by the skewer. Preheat oven to 375º F. Bake for 25minutes. Serve hot.

Jalebis / Indian funnel cake or doughnut

Near my place a lot of Indian groceries selling this sweets, it 's looks like funnel cake, I tried to make one the other day. I found a good recipe from Manjulas kitchen.

Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.
Makes 10 Jalebis.

Ingredients:
Batter:
1/2 cup All Purpose flour
1 teaspoon besan (gram flour) , I used rice flour
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/3 cup of lukewarm water (as needed)

Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice
Also needed:
Oil to fry

Method:
Batter:
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for one hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:
Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:
Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
Serve hot.
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Ras malai

I made this for my friends who celebrate " Eid Mubarak". I hope they will like it. The original recipe is from here. Happy Eid Mubarak to everyone who celebrate

2 tins of Haldiram's rasgullas
1 quart milk
8-10 pistachios
2-3 almonds
pinch cardamom powder

Hygiene tip:Wash your hands really well in hot water cos you're going to be handling the food and it's not going to be cooked once you're done playing with it. Alternately, use sterile food gloves.
Empty milk into your dessert bowl.

Take a rasgulla and squeeze as much sugar syrup out from it as possible without letting the rasgulla crumble.
Dunk the squished rasgulla completely in the milk and hold for a couple of seconds and then release slowly, allowing the rasgulla to assume it's original shape and size. As it does this, it absorbs the milk into every spongy air-pocket.

Repeat this for each rasgulla until you have all the rasgullas floating in a bed of milk and perhaps, a couple that didn't make it to your dessert bowl, settling comfortably in your tummy.
Add 6-8 tablespoons of the sugar syrup to the milk and mix well.

Taste it and adjust the sweetness to your please your sweet tooth.
Lightly toast the pistachios and almonds.

Allow to cool and then pound or grind into a coarse powder.
Mix the cardamom powder with the powdered nuts and garnish the rasmalai.
Chill for an hour, if you have the patience, or eat right away!

Chicken Biryani Rice and Eggplant with Tahineh

Someone gave me Tahineh ( middle eastern sesame paste), I have no idea what to do with it, as usual googling help me figured out what to do with this. I made grill eggplant with it. Well, I guess I have to make the chicken Biryani also to eat with this grill eggplant.

Chicken Biryani Rice

Ingredients:

chicken 550-750 gr

4 onion sliced

4 tomatoes chopped

1 cup ghee

1 cup yogurt

1 box Chicken Biryani mix spice

1 tbs garlic paste

1 tbs ginger paste

2 1/2 tsp mint leaves

4 green chillies chopped

2 tbs salt

Method:

-Fried the onions until brown with ghee

-add chicken , garlic paste, ginger,fried with high heat

-add tomatoes, and chicken biryani mix spice

-add yogurt,chillies ,cook until chicken tender

-cook the rice , layer chicken biryani with rice.

Eggplant and Tahineh

Ingredients:

2 big eggplant grill

1/2 cup Tahineh

1 cup yogurt

2 tbs Dahi bara chaat /chat masala

1/2 juice of lime

1tbs garlic paste

1 tsp salt, 2 tbs olive oil

1 tbs chilli powder (for garnish)

Method:

Grill the eggplant, take out the inside mashed it, discard the skin.

mix all the ingredients together.