Travel Inspiration Style 01

  How to cook Meat Kebab  India is known for its variety of cuisines. Among them Kebabs are very famous across the world. The Kebabs are made both using vegetables and non vegetarian items. Most of the Kebabs are made using minced or medium sized meat. The meat used is generally of lamb or chicken . The fish kebabs are less to be found. The kebabs originated from Greece and in Arabic it literally means to fry. Here we shall learn how to make Shami Kebab. Ingredients: Half kg. Of minced meat cleaned and washed. Eggs – 2 of them thoroughly beaten. Gram dal 6 tablespoon soaked for at least 30 minutes. Oil – 6 tablespoon. Cumin seeds – 2 teaspoon. 5 – Cloves and 6 – green cardamoms. 2 large onions finely chopped. Coarsely pound 15 cloves of garlic. Coarsely pounded 2.5” inch ginger. Finely chopped 8 – green chillies. ½ tsp – turmeric powder and 3 teaspoon red chilli powder. 4 tsp. – coriander powder. Handful – coriander leaves, finely chopped. Oil for shallow frying. Salt as per taste. How to cook: Take a heavy bottomed vessel and heat 6 tablespoon of oil. Now add the cumin seeds, cardamoms and cloves and sauté them. Once they are sautéed add finely chopped garlic, onions, ginger and green chilles. Once the onions turn translucent then add the gram dal after draining the water; then add the kheema, salt and turmeric powder. Keep on stirring often until kheema and dal become tender and water dries off. Again Sauté after adding red chilli powder, coriander powder & coriander leaves. Now beat the eggs and mix them to the kheema mixture. Heat the oil thoroughly in a heavy bottomed pan. Now take the mixture and make flattened kebabs; shallow fry them till their golden brown. Serve hot with chutney.  

Fried Fish Recipe Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India. Ingredients: 1 Kg fresh fish fillets 1 – egg white, beaten 1 cup – bread crumbs 2 tbsp – melted butter Salt as per taste ¼ tsp – pepper powder How to cook: Preheat oven at 350 degree C. Mix egg, salt and pepper Dip the fillets in egg Roll in bread crumbs On a baking tray put the fish to bake after greasing it Pour melted butter over fillets Bake for 10 mins or till it’s done      

Uttapam Recipe Uttapam is made from the blend of Urad dal and rice. This combination is excellent and vital for health and has greater nutritious values like vitamin B, folic acid and other protein. In India this south Indian dish can be served during brunch, lunch or dinner. The cuisine was initially discovered in 1st Century A.D. The same is eaten all across India especially in hotels which serve South Indian Cuisine. Ingredients:- Dosa Batter- 1 Cup. Tomato- 1. Small onion- 1. Broken Cashew nuts- 5-7 pieces. Green chillies 1-2. Coriander leaves- 1 bunch.   Cooking Method : Wash and chop all the ingredients then mix it batter. Add salt as per taste. Now take a non stick pan and heat it. Cover the pan by adding teaspoon of oil. Now slowly flip it and let other side get cooked. It should smell nice and crisp. Serve it hot with the combination of coconut chutney.

Poha Recipe Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves Ingredients Beaten Rice- 1 cup. Crushed Groundnuts- ¼ Cup. Coconut grated- ¼ Cup. Coriander leaves- ¼ Cup. Curry leaves- 1 stalk. Sugar- ¼ tsp. Salt to taste. Green chillies- 4. Lime Juice- 1 tsp. Oil- 1.5 tsp. Chopped onions-2. Chopped small potatoes- 2. Cumin and Mustard seeds- ½ tsp. Procedure In a vessel, Wash poha till clean. In a heavy sauce pan, heat little oil, add seeds and then potatoes. Add curry leaves and green chillies and stir it for 2-3 minutes. Add fried onions till tender. Now add poha and other ingredients. If you want little pungent taste, squeeze few drops of lemon. Garnish with little coriander and grated coconut. Serve with hot tea or coffee.  

Malai Kofta Recipe The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food. Ingredients:- For Gravy Cream (125 Gms). Paneer or Khoya (75 gms). Milk (150 ml). Cashew nut- (50 Gms). White pepper powder (3 tsp.). Sugar (2.5 tsp.). Grated Ginger (2 tsp.). Nutmeg powder (¼ tsp.). Turmeric powder (1/2 tsp.). Garlic crushed (1 tsp.). Cinnamon (1). Cloves (6). Salt to taste. Ghee (3 tsp.). For Kofta Khoya (50 gms). Paneer (50 gms). Medium sized potatoes- (5). Cashew nuts- (20 Gms). Raisins (20 Gms). Chopped green chillies (4 to 5). Ginger grated (½ tsp.). Chopped Coriander (1 tsp.). Cumin seeds (1/2 tsp.). Salt to taste. For Garnishing Grated cheese or Paneer (1 tbsp.). Chopped coriander- (1 tbsp.). Cooking: Wash and boil potatoes. Mix all the ingredients of Kofta except raisins. Make small balls and then flatten it with cashew and raisins and then again make them into the balls. Repeat the procedure for the remaining dough and keep it on side. Roast cloves, cinnamon, cardamom together. Dry grind them, well grind all other gravy ingredients except ghee. In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes. Now add 2 cups of water and let them simmer for 15 minutes on low flame. Warm the Kofta on tava. In a serving dish, place the Kofta and then add hot gravy on the koftas, Next place it in a hot oven for 5 minutes Serve hot with various breads or rice.

How to cook Kachori We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home. Ingredients Urad dal- (½ Cup). Asafoetida– (5 pinches). Ginger and green chillies paste (3 tbsps.) Red chilli powder- (1/2 tsp.). Pepper powder- (1/2 tsp.). Salt- (1/2 tsp.). Oil (8 tbsps.). Maida (3 cups). Oil for frying. Method For stuffing In a vessel, first soak urad dal overnight, then semi grind it with little water In non stick pan heat 2 tsp. of oil and add the Asafoetida. Add green chilli and ginger paste. Put the dal when the oil separates. Stir it nicely and do not allow the dal to stick at the bottom. Add pepper, salt, chilli and mix it well. Continue the stirring procedure till the dal starts to thicken For kachori: Prepare dough with a combination of Maida, oil and salt. Make small balls with this dough. Add the stuffing to the balls and flatten them. Roll them again in rounds and deep fry them Serve them for snacks or breakfast.