Reshmi Kebab, Prawns Kebab & Egg Curry for Ramzan

1 kg minced chicken
2 tablespoon ginger - garlic paste
3 - 4 finely chopped onions
3 - 4 sliced and fried onions
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon garam masala powder
2 teaspoon black pepper powder
1 1/2 teaspoon khus - khus ( poppy seed ) paste
4 - 5 teaspoon coconut and almond paste

Marinate chicken mince with all ingredients.

Keep aside for 4 - 5 hours after marinating for better results.

Pre - heat barbeque.

Shape marinated mince through wooden or iron rod called skewer. Cover it well and cook it on a low heat of pre - heated coal.

When kebabs becomes golden brown, coat ghee with brush or spoon and remove from rods.

Delicious reshmi kebabs are ready to serve. It goes along with fresh salad and mint
chutney.

Recipe & Photo Credit- Vandana Luthra , Chef Mushtaq- Orient Express . The Taj & Times of India Chennai Edition

500 g prawns
2 cups chana dal, boiled and mashed
3 medium sized onions, chopped
1/2 bunch coriander leaves, chopped
5 -7 green chillies
10 cloves garlic
1 egg
5 slices of bread or bread slices
1 teaspoon chilli powder
1 teaspoon chaat masala powder
1 teaspoon garam masala powder
Salt to taste

Clean , shell and devein the prawns. Boil in water for 5 minutes. Drain out from the water and keep aside.

In a wide bowl, mix all the ingredients, except oil and egg.

Finally beat the egg and blend well into the mixture.

Shape into kebabs. Deep fry in hot oil or barbeque them . Serve hot with salad , mint chutney / tomato sauce.

6 eggs, hard boiled
3 tomatoes, chopped
3 bay leaves
1/2 teaspoon turmeric powder
Salt to taste
2 teaspoon cooking oil
3 cups water

2 large onions
1 - inch piece of ginger
4 flakes garlic
4 cloves
2 cardamoms
2.5 cm cinnamon
1/2 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon poppy seeds

1 green chilli
1 red chilli

1 tablespoon coriander leaves, chopped fine
A handful of shelled green peas, boiled

Heat oil on a medium heat and lightly fry the tomatoes for about seven minutes. Add the ground masala paste, turmeric powder and bay leaf. Keep stirring till fragrant.

Add three cups water and cook under pressure up to four whistles and on a low heat for five minutes.

Shell and cut each egg into two. Put the eggs into a bowl and pour the curry over them. Garnish with chopped coriander leaves and boiled green peas. Serve hot with parathas / pulao.