Communist Cocktail

INGREDIENTS

• 1 ounce London dry gin

• 1 ounce orange juice

• 3/4 ounce lemon juice

• 1/2 ounce Cherry Heering

PROCEDURE
Shake with ice. Strain into a chilled cocktail glass.

Spicy Lamb Kabab

 INGREDIENTS

• 2 lbs lamb fillet, cut into 1 inch cubes
• 2 green peppers
• 2 pints cherry tomatoes
• 2 onions

For the marinade:

• 2 tablespoons lemon juice
• 1/2 cup olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
• pinch of ground red pepper or cayenne

PROCEDURE

Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer in a bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are coated well.

Prepare vegetables. Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.

Prepare skewers by spraying a light coat of cooking oil onto them to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until done as desired. Serve with cucumber yogurt sauce for dipping.

Samak Kabab

 

INGREDIENTS

• 2 lbs. fish (swordfish, halibut, or salmon)
• 1/3 cup olive oil
• 3/4 cup lemon juice
• 1 teaspoon dill
• 1 tablespoon white vinegar
• 1 cucumber or radish or tomato
• 1 medium onion
• 2 red peppers
• 1 pint cherry tomatoes

PROCEDURE 2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside.

Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into large freezer bag and add fish. Make sure fish is well coated with marinade. Place freezer bag in the refrigerator for two hours.

While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.

Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like a combination of alternating pieces of meat and vegetables. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil onto them before adding the fish and vegetables. They will slide on and off much easier.

Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.

Serve over white rice.

Pudina chutney

Pudina Chutney

INGREDIENTS

• 2 cups chopped mint leaves

• 1 cup chopped coriander

• 1 large onion sliced

• 2 tbsp lemon juice

• 1 tbsp Sugar

• 4 green chillies, roughly chopped

• 12mm piece ginger

• Salt to taste

PROCEDURE
Combine all the ingredients & blend in a mixer to a smooth paste using a little water if required. Refrigerate & use as required.

Coriander coconut chutney

Coriander coconut chutney

 
INGREDIENTS

• Green Coriander Leaves (Cilantro)-1 Bunch

• Fresh Coconut-1/2 Cup-Cut Into Pieces

• Green Chilli-2

• Cumin Seeds-1/2 tsp

• Salt-To Taste

• Lemon Juice-1-2 tsp

• Water-If Required

PROCEDURE
Clean and wash the coriander leaves. Cut fresh coconut into pieces. Wash green chili.Combine coriander leaves with green chili, coconut pieces, cumin seeds and salt in a blender. Blend until pureed.Scrape sides and repeat until all the coriander has been pureed. Add water if required.When perfectly smooth, taste and add more salt if desired. Transfer it to bowl.
Coriander-Coconut Chutney is ready. Serve immediately or keep tightly covered in refrigerator up to 2-3 days. Enjoy!!!

Laziz Tikka Masala

Laziz Tikka Masala

INGREDIENTS
1 tbsp Lemon juice
1 tbsp Kashmiri Red chilli Powder
800gms Boneless chicken cubes
Salt
To make Marinade
1 cup Hung Yoghurt
1 tsp Kashmiri Red Chilli Powder
1 tsp garam masala
1 tbsp Lemon juice
1 tbsp Garlic paste
2 tbsp Mustard oil
Salt
For the Masala
1/2 tsp Cumin seeds
1 1/2 tsp Coriander powder
3 Onions Chopped
4 Tomatoes Chopped
7-8 cloves
1 tsp garlic paste
1 tsp ginger paste
For the gravy
1/2 tsp Kasuri methi
2 tsp butter
1/2 Cup Fresh cream
PROCEDURE
Mix 1 tbsp lemon juice,salt & 1 tsp red chilli powder.Add chicken cubes & marinate for 3 hour in the marinade mixture given above.Add 2 tbsp mustard oil as well. Keep aside.
Thread the chicken onto skewers. Heat some oil on a tawa & place the skewers on it. Cook turning the skewers a few times, so that the chicken get cooked evenly. Take off the pieces from skewers onto a plate.
To make the masala, take some oil in a pan, add cumin followed by onions, saute well. Add clove , ginger & garlic paste. Keep sauteing.Add Coriander powder & tomatoes. Cook well.Add salt & mix till masala is formed.Keep aside.
For the gravy heat butter in a pan & add ginger garlic paste. Add tomato puree & saute for a few minutes. Add some water & cook.Add Marinated chicken & masala, followed by salt, chilli powder,garam masala & coriander leaves.Cook fr 2 minutes. Roast kasuri methi,crush & add.Stir in fresh cream & mix well. Take off the heat  & garnish with striped ginger & chopped coriander leaves.