Reshmi Kabab Recipe | Lively Weekends | Kiran Khan | Desi Food

Method:

Marinate the beef with papaya for an hour
Take a bowl add milk and bread soak for 15 minutes.
In a chopper add beef, onions, bell pepper, green chilies, ginger garlic, green coriander, zeera ,black pepper powder and oil and blend.
Add cream
Squeeze the bread slices and mix in the beef mince.
Take a skewers and with wet hands fix the beef mince on the skewers.
Cook on grill pan or anghithi.
Enjoy with raita & salad.

Method :
Cook masoor separately in enough water till it becomes soft.
Drain excess water.
Mix little salt to the cooked masoor.
Wash and soak rice for 15 minutes.
Take a wok add onions fry golden brown add potatoes, cumin, ginger garlic paste , tomatoes,garam masala , red chilies grinded, green chilies, curd ,salt coriander powder cook for 3 to 4 minutes or until oil is oozing out.
Add masoor daal and cook for a minute , add rice and water and cover the lid for 6 to 7 minutes until water absorbs now add coriander and mint leaves and serve hot

Method:
Firstly heat 1.5 cups milk in a thick bottomed pan till it comes to a boil.
At the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. Add ¼ cup of ghee in it.
Once ghee melts, then lower the flame.
Add 1 cup of gram flour (besan) and mix it very well with the ghee.
On a low flame. Keep stirring the besan so that its evenly roasted.
Mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma. Since I have used a thick bottomed pan and the flame is on low, it has taken me to 14 to 15 minutes to roast. In a steel pan or kadai depending on the thickness of the base and the intensity of the flame, it will take less time.
When the gram flour gets roasted well, it will start releasing ghee and become nicely aromatic.
By now the milk must have also got boiled. In case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. The milk has to be poured in batches. Keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. While you are pouring the milk, simultaneously keep on stirring also. Mix the milk very well with the roasted gram flour.
Keep continuously stirring the mixture.
Now pour the rest of the hot milk.
Continue stirring the mixture for 1 to 2 mins.
Add ⅓ cup of sugar. You can add more sugar if you want.
Keep stirring continuously for 5 to 6 mins on low heat. stir well so that no lumps are formed.
Soon the mixture will start thickening. You have to continuously keep stirring the mixture, then only halwa will be smooth and there won’t be any lumps.
Add ¼ teaspoon cardamom powder, 4 to 5 pistachios (chopped) and 4 to 5 almonds (chopped).
Stir and mix well.
You will see the halwa leaving ghee. The halwa will also start leaving the edges of the pan.
Garnish with nuts.

Method:
Take a wok add oil onions, potatos, zeera, crushed red pepper, nigella seeds, turmeric powder, salt and fry on medium heat for 1 minute.
Add water cook for 6 to 7 minutes lid on.
Add green chilies and coriander leaves and serve.

Method:
Place water and spices in a small sauce pan and bring to a boil. Add milk and honey to taste (if desired), stir, and bring to boil once more.
Remove from heat and add tea bags. Cover and steep 3 to 5 minutes.
Strain before serving.