Spicechiladas

Lime
2 tbsp Tabasco
Ginger soda or crushed ginger
Corona
Yum yum

A great simple pasta

Ingredients

Pasta ( Rigate or Macaroni) 
Chicken ( cooked in tandoori masala)150 gm
Bell pepper( 1 red, 1 yellow )
Tomatoes ( 2 nice red)
Mushroom ( use brown  7 of them)
Dil ( 2 spoon of leaves chopped)
Dijon mustard ( 2 tablespoons)
Mayonnaises (4 tablespoons)
Pepper powder ( 1 teaspoon)

Method

Boil the pasta , once it boils add little olive oil. Strain it under cold water and keep aside.
Marinade the boneless chicken the day before . then take a pan add little oil and cook in a medium flame until nice and soft.
Then take bell peppers , tomatoes and mushroom cut everything in half in a baking tray drizzle some olive oil , some salt and pepper powder but make sure remove the tomatoes seed and  mix it nicely bake it under 400 degree for 15 min. Once it is done remove it and let it cool.  After cooling is done chopped the vegetables. Then take a mixing bowl add pasta , chicken , roasted peppers , tomatoes, mushroom, some dil leaves chopped it nicely and add into the pasta. Also make sure you add oil from the tray in the pasta don't throw the oil.  Add Dijon mustard, Mayonnaise and some black pepper powder , mix it thoroughly. Once when it is done keep it in the refrigerator to cool little bit before serving. Your pasta is ready to eat.

Chicken chanp kolkata style

Chicken thigh pieces 10 pcs
Yoghurt 750 gms
Onion powder or paste 2 tbs
Kashmiri chili powder 2 tbs
Coconut powder half cup

Biriyani masala... (Jaiphal, jaitri,cinnamon, clove,cardamom small and big)

Rose water 1 tbs

Kewra 1 tbs
Kolkata biriyani metha attar 3 drops
Salt
Marinate it overnight or at least 4 hrs

Take a big flat pan put oil 50 ml and 30 ml ghee
Fry chicken each side for 4 mins and take it out.
Once all chicken are fried then place all of them together in the pan and place all the marinated base in.
Cook for another 30 mins till nice chanp like gravy comes out.

Nice drink with cava

Cava or prosseco or any sparkling wine
Grand mariner
Triple sec
Orange cream soda
Orange fruit
Cucumber
Strawberry

Chicken tikka skewers

Boneless chicken thigh ( 6 pieces) make it medium size
Ginger & Garlic paste ( 2 tablespoons)
Oil (1 tablespoons)
Chaat Masala (1 1/2 teaspoon)
Jeera powder  ( 1 teaspoon)
Chilli powder  ( 11/2 teaspoon)
Besan powder cooked in a paste( 1 teaspoon)
Kashmiri Chilli paste ( 1 teaspoon)
Green chilli paste ( 1 teaspoon)
Kasoori Methi powder ( 1 teaspoon)
Cashew paste ( 1 1/2 teaspoon)

Pork skewers

Take pork meat cut to small pieces.
Ingredients
Taco mix
Chilli flakes
Dhania powder
Fennel powder
Soy sauce
Sweet chilli sauce
All in one sauce
Sugar
Salt
Oil

Marinate and keep it in the fridge for one hour.
Place them in the skewers and fry them in the grill pan. Not much oil required on the grill pan it's like BBQ.

Enjoy

A simple Lamb Shank Recipe

A simple Lamb Shank Recipe


A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
For this recipe never cut the lamb shanks, if it is too big in size then at the most cut it to half, but never cut to curry pieces.

Ingredients

8-10 pieces of lamb shanks
3-4 tablespoon dalda or oil
15-18 sliced garlics
5 big sized cardamoms
10 pcs of raisins
1 jalapeno or bell pepper
some thyme leaves (optional)
some basil leaves (optional)
2 bay leaves
1 teaspoon of saunf powder
Crushed black pepper
salt to taste





Method

Take a pressure cooker and add 3-4 tablespoon of dalda or oil. Place the lamb shank in the hot oil and toss and turn till it becomes brown. All it takes about 3 mins to turn it brown and then take the shanks out in another plate.
Now in the same oil place the garlics, raisins and the cardamoms in the oil and toss it till you smell the garlic flavor.
Add the jalapeno or the bell pepper and the thyme and basil. Place the shanks back to the cooker again and add the bay leaves.
Add generous amount of crushed black pepper and salt to taste.
Add 1 cup of water and close the lid to pressure cook it for 4-5 whistle. The below image shows how it should look before you close the lid of the pressure cooker

After the meat is cooked open the lid and cook it further to make the gravy thicker.
Add 1 teaspoon of fennel/sauf powder.

Simmer for another 2 mins and you lamb shank is ready