Shish Kebab

 

INGREDIENTS

• 2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
• 1/2 cup olive oil
• 1 tablespoon white vinegar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1 teaspoon garlic, minced

PROCEDURE 24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corianader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until cooked as desired.

Serve over a bed of white rice, salad.

Soya Mutter pasanda

Soya Mutter pasanda

Basic Pasanda Gravy

For the Onion & Cashew paste

• 1 Cup Roughly chopped Onions
• 5 Cloves Garlic
• 1/2”piece Ginger
• 2 tbsp Cashew

For the Brown Onion paste

• Oil for deep frying
• 1/2 Cup sliced Onions

Other Ingredients

• 2 tbsp Oil
• 1 tsp Chilli Powder
• 1/2 tsp Garam masala
• 3/4 Cup Fresh curd beaten 
• Salt to taste

For the Onion & Cashew paste

Combine all the ingredients in a deep pan, add3/4 cup of water & simmer for 8-10 minutes. Keep aside to cool.

Blend in a mixer till smooth. Keep aside

For the Brown Onion paste

Heat the Oil in a kadai, add onions & deep fry till they turn golden brown in colour. Drain on absorbent paper

Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed?

Heat the oil in a kadai, add onions & cashew paste & cook on medium flame for  a few seconds, stirring continuosly.

Lower the flame, add the curd & mix well, simmer for 2-3 minutes, stirring continuosly. Add the brown paste & salt & simmer for another 2 minutes.

Now this is the basic pasanda gravy, heading now for

Soya mutter pasanda

INGREDIENTS

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 1 tsp ginger garlic paste
• 1 basic pasanda gravy
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Sugar
• 1/2 cup Boiled green peas
• 3/4 cup Soya chunks

For the garnish

• 1 tbsp Fresh cream

Heat the oil in a kadai & add cumin seeds. When the seeds crackle, add the ginger garlic paste & pasanda gravy & saute on medium flame till oil separates

Add turmeric powder, chilli powder, sugar &1/4 cup water, mix well & simmer for 5 minutes, stirring once in between. Serve hot garnished with cream.