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January 20, 2005
Barbecue feast
Ingredients
1 kg boneless beef
4 tbsp ginger paste
2 tsp garlic paste
4 tsp tikka masala
2 tbsp oil
2 tbsp Worcestershire sauce
A pinch of flour
Salt to taste
Method
Marinate the beef with all the ingredients for an hour. Arrange the cubes of the beef on skewers on low charcoal fire, and keep brushing them with oil. Cook until done on both the sides.
Fried liver
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Ingredients250 gms mutton liver (cut into cubes)
½ tsp salt
1 tsp ginger paste
1 tsp lemon juice
½ tsp cumin powder
1 tbsp green chillies
1 cup oil
A pinch of turmeric powder
Method
Mix all the ingredients in lemon juice. Marinate the liver in the mixture and keep aside for half an hour. In a pan heat oil, add the liver and stir continously for 10 to 12 minutes. Remove and serve with nan.
Kat-a-kat
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Ingredients1 mutton brain
½ kg chops
2 kidneys
1 heart
1 onion (sliced)
1 cup oil
8-10 green chillies (sliced)
4 tomatoes sliced
3 bunches of fenugreek leaves (chopped)
1 tsp coriander powder (roughly chopped)
2 tsp red chilli powder
½ tsp turmeric powder
1 tsp salt
2 tbsp ginger/garlic paste
1 tsp all spice powder
1 cup yogurt
1 tbsp lemon juice
A hand full of coriander and mint leaves
Method
Remove veins from the brain, boil in half cup of water, with a pinch of salt and turmeric powder and keep aside. Cut each chop into three pieces, boil and remove the bones. Cut the kidneys and heart into small pieces. Heat oil in a frying pan, and add chops, kidneys, heart pieces, and onion and cover it. After five minutes put in all the spices and cook on low heat, when half done, add brain, fenugreek leaves, tomatoes, yogurt and mint leaves. When oil separates from the gravy, remove and garnish with coriander leaves, mint leaves and lemon slices. Serve with nans.
Gola kebab
Ingredients
1 kg minced beef
2 onions
10-15 green chillies
5-6 whole red chillies (soaked in water)
2 tbsp papaya paste
2 tbsp ginger/garlic paste
1 tsp salt
1 tsp all spices powder
½ cup coriander leaves
2 tbsp lemon juice
Method
Chop onion, green, red chillies and coriander leaves. Marinate the minced beef with papaya paste, lemon juice, salt, ginger/garlic paste and chopped vegetables. Keep aside for two hours. Take little portions of the mixed ingredients and arrange on skewers. Barbecue on charcoal fire. Keep on turning the skewers and brushing them with oil. When done, transfer it in a serving dish and serve with onion rings, lemon slices and ketchup.
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