Chicken Kebabs

This is for the Non-Veg people...

Ingredients
1 kg Breast meat of Chicken
BBQ satay marinade Sauce
Garlic
white pepper
salt
lime juice
2 table spoons of curd
lime leaves
Mint flakes
Italian Mixed Herbs
olive oil
Bamboo Sticks
1 Red Onion
Bell Peppers

Preparation:
1. Soak the Bamboo sticks in Warm water for 20 minutes.
2. Cut the meat into long thin slices to arrange on Bamboo sticks.
3. Marinate the Meat with all the ingredients except onion and bell peppers.
4. Keep inside the fridge fro 20 to 30 minutes.
5. Sort color wise.

Preheat the grill and grill it on hot plate grill atleast 15 minutes both sides...

Enjoy

Paneer Satays

These kebabs came very yummy..
Ingredients
1 whole paneer cut into big square size cubes
lime leaves
Crushed Garlic
white pepper
salt
lime juice
Oregano herbs
Kasoori methi
1 red onion
bell peppers
olive oil
Barbecue Satay Sauce - 1 1/2 Tea spoon
Bamboo Sticks

Prepartion:
1. Take a bowl 1 tea spoon olive oil, add garlic, lall ingredients except onion and bell peppers marinate the Paneer for 20 minutes inside the fridge with closed lid.
2. Soak the Bamboo Sticks in warm water for 20 minutes.
3. Take onion and bell peppers nice cut into long big slices to arrange on Bamboo Sticks.
4. Now Arrange the Satay like this...(See below picture)

5. If u don't have these herbs add other combination like Lemon grass, mint flakes..
6. Pre heat the Grill now and arrange the stays for 10 min each side.
Serve with BBQ sauce... or Ranch

Gulab Jamoon

First of all i have to say thanks to one my friend "Mythili". She made this one on Vinayaka Chaturdhi awesome i tried it and got the recipe form her with bit changes.

Ingredients
1 whole bowl of Milk Powder
1/3 bowl of Self raising Flour
pinch of Baking soda
saffron - pinch
Cardamon -4
1 bowl of sugar
1 1/2 bowl of Water
Light Thickened Milk
Rose Water
Oil


Note: u can substitute Bowl in terms of Cups also.. I use Bowl that perfect to my family size..


Preparation:
1. Take a wide Non -stick Vessel and pour water, cardamon, saffron (2 cloves make a powder and 2 put as it is), water make a syrup until u get white bubbles (that is perfect ration of syrup). Turn off the flame.
2. Take a steel vessel pout the powder, baking soda, flour and mix with the help of Milk and ferment for 5 -10 minutes on closed lid.
3. Take a Kadai pour oil and make a sall size of balls and fry it on oil under low flame until it turns golden brown and shift into syrup.

Enjoy Gulab Jamoon

Indonesian Baked Whole Red Snapper Fish

Finally i tried Indonesian Fish recipe it tastes yummy

Ingredients

Fresh chives few
garlic crushed 4 cloves
ginger crushed 2 inches
salt (required)
Pepper (required)
olive oil
Chilli powder - 1 tea spoon
Coriander powder
Cumin powder
soya Sauce 2 tea spoons
Fish sauce -1 table spoon
2 red Dried Chillies remove the seeds
1 1/2 Kg Whole Red Snapper Fish
1 banana leaf
Foil Sheet
Braking Tray

Preparation:
1. Clean the red Snapper like removing all scalps, trim the tail, and head.
2. Take a boil add 1 tea spoon olive oil add all the ingredients. (just leave few fish sauce, red chillies, Few drops of soya sauce, and 1/2 potion of ginger and garlic ..for last touch up garnishing)
3. Marinate the fish masala and cover with Bana leaf and again cover with foil sheet and put inside the fridege for 1 hour.
4. Pre heat the oven 200 degrees for 10 minutes and take the baking tray sprinkle olive oil and put the fish and bake it for 20 minutes with the Banana leaf.
5. Now the Remove the banana leaf and bake again 20 - 30 minutes on 150 degree oven heat..
6. Garnishing Take a kadai put the ginger garlic, red chilli, fish sauce , soy sauce few drops water, boil it few seconds and garnish on top of the baked fish serve with the nice bread rolls .

Shell Sweet or Gavallu

I missing my mom made food during the time of festivals...

Ingredients
1/2 kg All purpose flour
1 1/2 table spoon ghee or butter
1 liter oil
salt
jaggery
elachi

Preparation:
1. Take all purpose flour and add pinch of salt to the flour and add ghee mash it well.
2. Add litttle by little water to make dough chapthi dough.
3. Now take a Fork or new comb and use small size of dough  press on it to make a shell shape  and keep in the plate. If ou are using Fork use other side of the fork.
4. Fry all the shell shape dough in oil until it turn Golden color under medium to low flame.
5. Some people make Sugar syrup but i use jaggery syrup bcoz my mom used that.
6. Making syrup add 1/2 glass of water to the kadai with elachi and once the water starts boil add crushed jaggery to it and make thick syrup.
7. Once syrup is done shift the kadai the syrup should be warm not hot or cold, pour all the shells and mix well until all shells coat well.

The shell sweet is ready

Baby Corn Soup

Ingredients
1 small pack of Baby Corn
1 inch of Ginger grated
1/2 liter Vegetable stock
Chives few
pepper
salt
1 cup of Coconut Cream
1 table spoon oil
2 -3 Spring onions
1 red chilli
1/2 cup canned Corn
Lemon Grass (if available i didn't added )
1 table spoon soy sauce

Preparation:
1. Cut the baby corn into long slices like each 2 slices
2. Heat the oil add lemon grass, ginger once it get fry add vegetable stock with spring onion slices and coconut cream bring to boil on a open lid.
3. Add canned corn soya sauce, salt pepper and boil under low flame.
4. Atlast add chives and red chilli as topping..

 Healthy and tasty Soup ready...