Easy Recipes

 

Gola KebabRecipe

Ingredients For Gola Kebab:

1. Minced meat (mutton) 300 grams

2. Papaya 2-3 pieces (100 grams)

3. Onion 1 (chopped)

4. Ginger 1 inch piece

5. Garlic 5-6 cloves

6. Garam masala (pepper, cloves, cardamom, cinnamon sticks and star anise)

7. Red chilli powder 2 teaspoons

8. Cumin powder 1 teaspoon

9. Eggs 1 

10. Flour 2 tablespoons

11. Salt as per taste

12. Oil (for deep frying) 100 grams or 1 tablespoon for grilling

Method For Gola Kebab: 

Firstly, saute the onions in a little oil until they turn brown. Let it cool for 10 minutes.

Grind all the spices for this recipe including sauteed onions and pieces of papaya together in the blender.

Add the minced meat to the paste of spices and whip it together with flour for adhesion. The powdered spices can either be added with the paste or separately.

Now break an egg into this paste and mix it together uniformly. Make small round balls out of the meat mix.

If the balls are small enough then you can deep fry them until they turn brown. 

If you want bigger kebabs, then brush them with oil and grill them for 10 minutes in a oven preheated to 325 degrees.

Serve Gola kebabs as appetizers as the first course of an Indian meal.

Kadhai Bhindi Recipe
Ingredients:
• 250 gm Lady finger (washed and pat dry)
• 1 tbsp Gram flour
• 1 Onion(thinly sliced)
• 1/4 tsp Turmeric Powder
• 2 Sliced Green Chilli
• Few Coriander Leaves (chopped)
• 1/2 tsp Garam Masala
• Vegetable Oil
• 1/2 tsp Dried Mango Powder
• 1/2 tsp Coriander Powder
• 1 tsp Cumin Seeds
• Salt to taste
Method Of  Kadhai Bhindi                                
•Slit ladyfinger into thin slices.
•Take a kadhai with oil and heat it.
•Fry ladyfinger slices until they turn crispy and golden brown.
•Keep fried ladyfinger separate.
•Leave about 2 tbsp oil in kadhai and drain the rest.
•Add cumin seeds and green chillies and fry for about 30 seconds.
•Add onion slices and fry again until light brown.
•Add mango powder, gram flour and fry for 3 to 4 minutes.
•Now add fried ladyfinger and remaining ingredients.
•Mix them properly. Heat for few seconds and remove from the flame.
•Kadhai Bhindi is ready, garnished with chopped coriander leaves and serve hot.

MOOLI PARATHA RECIPE
Ingredients:
For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas
Method Of MOOLI PARATHA
Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.