Ragi Drink (Millet flour recipe)

Ingredients

Millet/ragi flour – 1 tbl.sp

Cumin seed – ¼ tsp

Crushed Garlic cloves – 2

Kokum – 1 piece

Ghee/butter – ¼ tsp

Salt and sugar as per taste

Method

Add one cup of water and kokum  to ragi flour. Leave it aside for 5 to 6 minutes.

Blend it in a blender.

Heat ghee/butter and add cumin seed to it. When it splutters, add crushed garlic and stir till it turns  light brown.

Add this ragi mixture and bring it to a boil stirring continuously.

Leave it to simmer on a low flame for 2 to 3 minutes.

Add salt and sugar as per taste and pour in a glass.

Chapli Kabab

Ingredients

Mince mutton keema – ½ kg

Onion – 1

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2

Ginger garic paste – 1 tsp

Tomatoes – 2

Pepper powder, salt  and red chilli powder as per taste

Coriander leaves

Egg – 1

Bread crumbs – 3 tbl.sp

Method

Chop tomatoes and onions.

Slightly beat one raw egg.

Mix all the ingredients except tomato and leave it to marinate for half an hour. (Tomatoes will release water and make the kabab soggy).

While making kabab, add chopped tomatoes, and make small flat round patties.

Place them on a tray and keep in the freezer for half an hour. Remove and directly  fry them in oil till golden brown in color.

Remove and drain on absorbent paper and drizzle some lemon juice and garnish with onion rings and sliced tomatoes.

Roasted Chicken -2

            

Ingredients

Chicken – 1 chopped in medium pieces

Yoghurt – 250 gm

Garlic – 12

Ginger – 50 gm

Whole Pepper corns – 10 to 12

Potato – 250 gm

Ghee – 250 gm

Whole Red chillli and salt as per taste

Method

Prick chicken pieces with a fork.

Make a paste of ginger garlic and mix with yoghurt and also add salt to it.

Apply this mixture on the chicken and leave it to marinate for an hour.

Heat ghee and stir fry it, sprinkle yoghurt water if needed.

When the chicken is half cooked, add whole red chilli and pepper corns and stir fry.

Add little water if needed and cover the lid and cook, till the chicken becomes tender and there is no moisture left in the masala.