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Steamed Dhoklas

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Chicken "Audi" Kebabs

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  Chicken "Audi" Kebabs Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry o
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Garlic Herbed Bread Loaf stuffed with Cheese

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  Garlic Herbed Bread Loaf stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 2 Cups Maida 1 tsp Salt 2 tsp Italian seasoning 1 tsp mixed Herbed seasoning 2 tbsp Olive oil 1 tsp Dry Active yeast. 1/2 Cup water, go 20 seconds in the microwave 1 tsp Sugar 1 cup grated cheese for the stuffing. 3-4 cloves chopped garlic. Method: Mix the yeast and sugar in the warm water. Not hot. Warm. Keep in dry warm place for 10-15 mins. You will see the water frothing. The yeast is activated. In a large mixing bowl add all the above ingredients. Mix well. Keep 1 tsp Italian seasoning aside. Add the yeast water. Mix well. You will see the dough falling into a crumble. Add 1/4 cup more water. Now bring it on the table and knead knead knead. For a good 5mins. Use dry maida powder so it dosent stick to your hands. Make a huge ball out of it. Apply oil to the mixing bowl. Keep the ball in the centre. Apply oil to it. Cover with a cloth and keep in a warm dark place for the first proofing. After 2 hou
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