Indian, Pakistani & Mediterranean Food Restaurant in Houston: 2015

Sunday, 18 October 2015

CHAPATTI FINGER FISH

Chapatti Finger Fish

Ingredients:
Fish Fingers 1 kg
Gram Flour 1 cup
Eggs Whites 3
Lemons 4
Cumin Powder (roasted) 1 tbsp
Mustard Seeds 1 tbsp
Turmeric ½ tbsp
Red Chili Flakes 2 tbsp
White Vinegar 2 tbsp
Oil to fry
Salt to taste

Method:
Add 2 tbsp vinegar in fish fingers and keep it for 10 minutes. Wash it and add in ½ tbsp turmeric, lemon juice and some salt. Grease the pan, add the fish fillets. When the water dries. take them out and keep them aside. Take 1 cup gram flour in the bowl, add in egg whites, mustard seeds, red chili flakes, roasted cumin and salt. Beat it. Take each fish finger, dip them in batter and deep fry them till they are golden brown. Take them out and srev it with hot nan.

LEG ROAST

Leg Roast
Ingredients:
Mutton Leg 1 ½ Kg
Yogurt ½ kg
Ginger Powder 3 tbsp
Salt to taste
Black Pepper (crushed) 1 tbsp
Lemons 5
Raw Papaya Paste 3 tbsp
Soya Sauce 1 tbsp
White Vinegar 1 cup
Corn Flour 2 tbsp
Oil as required

Method:
Remove the bone from the meat and put cuts on it. Wash it and add in 3 tbsp ginger powder, 5 lemon juice, 3 tbsp papaya paste and salt. Use fork to let Masala be on the whole meat place. Now keep it marinated for 2 hours. Cook it in the same pan on a low flame. When the meat tenders add in 2 tbsp oil. Then add in 1 tbsp soya sauce and 2 tbsp corn flour (dissolved in some water). Cook it till the greasy sauce is prepared. Simmer it for 15 minutes. Serve it with fried potatoes and tomatoes.

CRISPY FRIED POTATO STICKS

Ingredients
Boiled Potatoes                     ½ kg
Rice Flour                         ½ cup
Coriander Powder                     1 tsp
Cumin Powder                     1 tsp
Yogurt                             4 tbsp
Gram Flour                         1 cup
Turmeric Powder                     ½ tsp
Red Chili Powder                     1-2 tbsp
Cardamom Powder                 ½ tsp
Oil                                 for fry
Salt                                 to taste

Method
Take a mixing bowl add ½ kg of potatoes cut into four pieces. Then add ½ cup of rice flour 1tsp of coriander powder, 1 tsp of cumin seeds, 4 tbsp of yogurt, 1 cup of gram flour , ½ tsp of turmeric powder, 1-2 tbsp of red chili powder, ½ tsp of cardamom powder, and add to taste salt mix it well now add potatoes skewer into barbeque sticks. Take a deep wok heat the oil and deep fry the sticks and serve it with vegetables.

MEAT KIBBEH AKRAS

Ingredients

Beef Mince (With Fat)                ½ kg
Onion                             1
Garlic                              4-5 cloves
Corns (Tin)                         1 cup
Crushed Black Pepper                 ½ tsp
Crushed Red Chili                     1 tbsp
Eggs                                 1-2
Bread Crumbs                         4-5 tbsp
Coriander                         ½ bunch
All Spice Powder                     1 tsp
Olive Oil                             1-2 tsp
Oil                                 for fry
Salt                                 to taste

Method
Take a cooking pan add 4-5 cloves of garlic, 1 onion and fry then add ½ kg of mince and roasted. Now 1 can of corns, ½ tsp of crushed black pepper , 1 tsp of all spice powder, 1 tbsp of crushed red chili powder, and add to taste salt mix it well cook until the mince is dry and take it out and let it cool down. Now take a chopper add the rest of the mince , 2-3 cloves of garlic, 1-2 eggs, 4-5 tbsp of bread crumbs, 1-2 tsp of olive oil and add to salt mix well. Wet the palms with oil and make the balls of meat mixture fill it the mince mixture. Now take a cooking pan heat the oil and fry it on a low flame. At last take it out in a serving dish and serve it.

BEEF CHEESE KABAB

Ingredients
Beef Mince (Double Grinded)                    ½ kg
Fat                                         ¼ cup
Hung Curd                                 1-2 tbsp
All Spice Powder                             1 tsp
Cumin Powder                             1 tbsp
Crushed Red Chilies                            1 tbsp
Finely Chopped Onions                         1
Finely Chopped Green Chilies                    3-4
Finely Chopped Coriander                     ½ bunch
Ginger Garlic Paste                             1 tbsp
Eggs                                        2
Bread Crumbs                                 2-3 tbsp
Grated Mozzarella Cheese                     200 grams
Capsicum (Slice)                            1
Tomatoes (Slice)                             1
Oil                                         2-3 tbsp
Salt                                         to taste

Method
Take ½ kg of beef mince and add ¼ cup of fat chop it and repeat it 2-3 times. Take a mixing bowl add 1-2 tbsp of hung curd, 1 tsp of all spice powder, 1 tbsp of cumin powder, 1 tbsp of crushed red chili, 1 finely chopped onion, 3-4 finely chopped green chilies, ½ bunch of coriander, 1 tbsp of ginger garlic paste, 2 eggs, 2-3 tbsp of bread crumbs mix it well leave it for few minutes. Now make the kabbabs fry it on a low flame. Now sprinkle the grated mozzarella cheese now add capsicum and tomatoes slices and bake it on oven. At last take it out in a serving platter and serve it with vegetables.

SPICY KABAB RICE

Ingredients
Sela Rice                                         ½ kg
Karahi Kabbab                                 as required
Chopped Garlic                                 1 tbsp
Onion                                         1 tbsp
Chopped Tomatoes                             3-4
Red Chilies Paste                                 2 tbsp
Crushed Black Pepper                             ½ tsp
Turmeric Powder                                ½ tsp
All Spice Powder                                 ½ cup
Whole Spices                                     ½ cup
Coriander                                      ½ bunch
Green Chilies                                     4-5
Oil                                             2-3 tbsp
Salt                                             to taste

Method
Take ½ kg of sela rice clean and wash it off and soak it. take a cooking pan add 2-3 tbsp of oil, heat the oil, ½ cup of whole spices when its popping add 1 tbsp of ginger garlic paste and 1 onions and fry. Then add 3-4 tomatoes and roasted then add 2 tbsp of red chili paste, ½ tsp of crushed black pepper, ½ tsp of turmeric powder, and add to taste salt mix it well. Now add ½ kg of soaked rice and as required water and cook. Now steam the rice add 4-5 green chilies, ½ bunch of coriander and add as required karahi kabbab mix it well steam it. At last take it out in a serving platter and serve it.

GRILLED STICK CHICKEN BOTI

Ingredients:
Chicken Boneless    ½ kg
Lemons        2
Ginger Paste    1 tbsp
Roasted cumin powder    1 tbsp
Raw papay paste    ½ tbsp
Boti Tikka Masala    2 tbsp
Oil    as required
Sticks    as required
Salt    to taste

Method:
In a bowl, add in ½ kg chicken, add in 2 tbsp boti tikka masala, salt, 2 lemon juice, 1 tbsp ginger paste, 1 tbsp cumin powder and ½ tbsp raw papaya paste. Keep it for some time.but the boneless chicken into sticks and grill it on a grill pan. Cook till they are golden brown. Keep on brushing it with oil. Serve it hot with tamarind chutney.

Friday, 16 October 2015

Shish Kabob Platter

SHISH KABOB PLATTER Beef filet mignon chunks richly marinated with mediterranean herbs & spices, and served over long grain yellow basmati rice

Khatti Daal

KHATTI DAAL . Split red lentils made with tarmarind and other rich ingredients made into tangy curry.

Gyro Platter

GYRO PLATTER . Traditional Lamb meat enriched with traditional greek herbs and spices cooked on a spit and shredded, and served with homemade tzatziki sauce

Grill Chicken Burger

GRILL CHICKEN BURGER Patty, Cheese, Onion and Lettuce

Grill Burger

GRILL BURGER Patty, Cheese, Onion, Lettuce and French Fries

Mix Grill Platter

MIX GRILLED PLATTER . served with Beef & Chicken Seekh Kabob, Tandoori Chicken & Boti Kabob and Lamb chop.

Lamb Chops

LAMB CHOPS . Lamb Chops South Asian style , richly marinated Chops, served with rice, raita & tarmarind sauce

Behari Kabob

BEHARI KABOB ROLL . Tender Beef fillet richly marinated with spices and cooked till becomes melting soft.

Beef Boti Kabob

BEEF BOTI KABOB . Tender Sirloin beef chunks marinated with yogurt and traditional Pakistani herbs & spices.

Combination Feast

COMBINATION FEAST . Served with Shish Kabob, Kifta Kabob, Chicken Kabob and Beef Shawarma.

Behari Kabob Roll

BEHARI KABOB ROLL . Tender Beef fillet richly marinated with spices and cooked till becomes melting soft.

Beef Seekh Kabob

BEEF SEEKH KABOB . Minced beef on skewers marinated with dry grinded South Asian herbs & spices.

Tandoori Chicken

TANDOORI CHICKEN FULL Chicken marinated with yogurt, lemon juice with rich South Asian herbs & spices, chopped into small pieces and grilled to delight.

Iraqi Kabob

IRAQI KABOB . Minced Lamb & Beef with diced onion & cilantro marinated traditional herbs & spices, and served with two naan, and grilled onions & tomatoes.

Thursday, 15 October 2015

Chicken Boti Kabob Roll

CHICKEN BOTI KABOB ROLL . Diced boneless white meat chunks, with rich yogurt based spicy marination rolled in a bread of your choice.

Hummus

HUMMUS . Cooked mash chick peas, blended with Tahini, Olive oil, with other ingredients, Served with Naan.

Wednesday, 14 October 2015

Chicken Seekh Kabob Roll

CHICKEN SEEKH KABOB ROLL . Grounded chicken marinated with South Asian spices rolled in a break of your choice.

Chicken Biryani

CHICKEN BIRYANI . Long grain basmati rice steamed with semi prepared chicken stew with rich spices & condiments, which makes it most favorite dish in South Asia.