Reichardo Bangda (Mackrel)/

6 Big Mackrels (clean't, washed, Strained & slit it from the side)

Reichardo Masala

For grinding

12 Kashmiri Chillies ( 30 gms)
1/2 tsp cumin seeds
10 black peppercorns
1 small onion (35 gms)
1/2 tsp turmeirc powder
1/2 inch ginger piece
10 garlic cloves  (30 gms)
1 small ball of tamarind
2 tbsp sugar
1 tsp salt
1" cinnamon stick
5-6 cloves
1/4 cup vinegar

Put all the above ingredients  and leave it overnite to soak into the vinegar.

Grind the soaked mixture to a smooth paste.

Stuff the mackerels with  a mixture of finely chopped onions & recheirdo masala.

Shallow fry  the stuffed macakerels in  little oil till it is crisp & brown on both sides.

Tandoori Prawns

Tandoori Prawns recipe

Ingredients
1 kg prawns
2 tbsp lemon juice
2 tbsp ginger-garlic paste
Salt to taste
1 tsp ajwain
1 tsp kashmiri chilli powder
1/2 tsp garam masala
Apinch of turmeric powder
200 gm yoghurt.

Preparation
Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry. Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes. Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi. Arrange prawns on skewers, brush oil and cook it in the oven for 5 minutes in a preheated oven @ 180 degree C, turn it and apply oil again and grill it for another 5 minutes or you simply shallow fry them in a frying pan. Enjoy the hot sizzling yummy prawns.

CHICKEN MALAI KABAB, VEG. FRIED RICE, FATOUSH,

PANEER MAKHANI, TANDOORI PRAWNS

Me and Adrian were busy last week cooking something or the other. Last Friday I cooked all the above - Chicken Malai Kabab, Veg Fried Rice, Fatoush, Paneer (cottage Cheese) Makhani, Tandoori Prawns. Recipe follows :


CHICKEN MALAI KABAB

1 1/2 teaspoons fresh ginger paste, 1 1/2 teaspoons garlic paste, 1 cup hung yogurt, 1 teaspoon salt, 1 1/2 tablespoons freshly squeezedlemon juice, 1 Kg boneless chicken cut into 2-inch pieces, 1 to 2 tablespoons heavy cream, 1 Tbsp crushed cardamom powder, 1 Tbsp Black Pepper Powder, 2 Tbsp oil , Metal or wooden skewers

Combine all ingredients in large bowl, add chicken, and cover with yogurt- spice mixture. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour. Heat oven to 350 degrees. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices and serve.

Orange Muffins

1 cup freshly squeezed orange juice
1 egg
1/2 cup vegetable oil
3/4 cup sugar
1 1/2 cups flour
3/4 tspn baking soda
3/4 tspn baking powder
1/2 teaspoon salt
1/2 cup raisins
2 caramel chocolates cut into 4 pcs each.

Add the orange juice in a mixing bowl. Add the egg, oil and sugar and beat until blended.
In a separate bowl, stir dry ingredients together and then add to orange mixture and stir with an egg beater untill its combined. Stir in raisins and spoon into 12 greased muffin tins. Sprinkle 1 pc of caramel chocolate over the spooned batter. Bake @ 200 degrees for 15 to 20 minutes.

Peach Crumble

Ingredients :

7-8 Peaches skinned and sliced

1 & 1/2 cup Brown Sugar

1 Cup All Purpose Flour

1 Tsp Baking Powder

1 Egg

1 Stick Butter (softened)

1 1/2 Tsp Cinnamon Powder

Take a Square pyrex dish arrange the sliced peaches in it, sprinkle 1/2 cup sugar over the peaches. In an another bowl mix sugar , flour, and baking powder, add the beaten egg to it untill the whole mixture is crumbly. Add this crumbled mixture on top of the peaches. Drizzle the softened butter over the crumbled mixture and sprinkle the cinnamon powder and bkae it in an oven set on 180 deg. celsius for 45 minutes. Just put on the top flame for 5 minutes untill you get a golden brown colour . Serve it hot or cold with whipped cream.