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Cooking Smart

Food Serving size Ingredients

23 Seekh Kebab 500 g Chicken mince (Keema) - 500 g, Garam masala

tbsp., Garlic (Lasun) paste - 1 tbsp, Ginger

(Adrak) paste - 1 tbsp., Cashewnut (Kaju) -

2 tbsp., thick Cream (Malai) - 2 tbsp., Onion

(Pyaj) - 2, Carom seeds / thyme (Ajwain)

- 2 tbsp., Dried mango powder (Amchoor) -

2 tbsp., Rock salt (Kala Namak) - 2 tbsp., Cumin

seed (Jeera) - 3 tbsp., Dry ginger (Saunth)

- 1 tbsp., Black pepper (Kali Mirch) - 1 tbsp.,

Nutmeg powder (Jaiphal) -

tbsp.

Wash the keema and put in a strainer and gently press to squeeze

out all the water. Mix all the ingredients to the keema and knead

well. Keep aside for 1 hour. Take a big ball of the keema mixture

and hold a skewer carefully press the mince on to a skewer.

Repeat with left over mince on all the other skewers. Place

the skewers in the greased crusty plate on high rack and cook.

When beep, turn the kebab over. After cooking, gently remove

the kebabs from the skewers with the help of a napkin. To serve

sprinkle some chaat masala and lemon juice on the kababs.

24 Sweet & Sour

chicken

500 g Boneless Chicken - 500 g, Honey -

cup,

chilli akes - 1 tbsp., soya sauce - 3 tbsp., salt

to taste, pepper powder -

tbsp., vinegar -

2 tbsp., oil - 3 tbsp., ginger paste -

tbsp.

In a bowl marinate chicken with all the ingredients and refrigerate

for 1 hour.

Grease a crusty plate with oil and put marinated chicken, brush

thoroughly with oil, place on high rack and cook.

MC35J8085PT_TL_DE68-04346F-00_EN.indd 102 2015-01-16  6:50:48