CHICKEN/TURKEY/BEEF VEAL CUTLETS
Ingredients:
-
½ kg. Ground meat
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1 tbsp. Himalaya Gourmet Tikka Masala
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½ cup bread crumbs
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2 finely diced spring onions
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1 finely diced small tomato
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¼ bell pepper, diced fine
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1 egg
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1 tsp. salt
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1 tbsp lemon juice
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½ cup vegetable oil for frying
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1 cup bread crumbs for coating
Method:
Mix all the ingredients except vegetable oil and 1 cup bread crumbs. Form into mini balls in the palm of your hand. Flatten to make a perfect round. Roll in bread crumbs. Fry in two batches. Wipe pan with a paper towel before changing oil in between batches. Serve with Himalaya Gourmet Dips.
Serves 4
GRILLED CHICKEN TIKKA
Ingredients:
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parts of chicken or a Broiler-fryer whole (2 ½ to 3 lbs)
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2 tsp salt
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2 tbsp. Himalaya Gourmet Tikka Masala
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2 tbsp lemon juice
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2 tbsp vegetable oil
Method:
Wash chicken and pat dry.
Apply mixture of salt, Himalaya Gourmet Tikka Masala,
lemon juice and vegetable oil to the chicken parts or to the body cavities of the entire chicken and also the inside. Grill chicken or bake in oven for 35 to 45 min. at 325 F. or done to your satisfaction. Serve with rice or Mumbai roasted potatoes and a salad.
Serves 4
ROGAN JOSH - LAMB/CHICKEN
Ingredients:
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½ kg stewing lamb, trim into squares
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2 onions, diced fine
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2 cups diced tomatoes
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3 tbsp. Himalaya Gourmet Tikka Masala
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4 cardamoms
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2 green chilies
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salt to taste
Method:
Brown lamb in 1/2 cup vegetable oil. Drain excess fat. Add onions and fry for a while. Add Himalaya Gourmet Tikka Masala, tomatoes and cardamoms. Add 1 cup water. Cover and cook on low heat until meat is tender and continue to cook until the gravy thickens about ½ an hour. Serve with nans or a baguette.
Try the above recipe with Chicken parts.
Serves 4
TURKEY TIKKA or LAMB ROAST
1 leg of lamb, bone-in, about 3 kg
4-5 tbsp Himalaya Tikka Masala paste.
2 teaspoons salt.
2 tablespoons melted butter
1/4 cup fresh lemon juice
Method: 1. Trim lamb of any excess fat. Rub entire leg with Tikka paste and salt. Refrigerate overnight in marinade.
2. Heat oven to 325.
3. Place marinated meat in a roasting pan into the preheated oven. Sprinkle with melted butter. Allow to roast for about 2 ½ hours until an internal temperature of 145 degrees is reached. Remove from the oven. Cover with foil and let it rest for at least 15 minutes before slicing.
4. Serve with steamed rice and vegetables.
For Turkey Roast apply half a jar of Himalaya Tikka masala (paste) in and out of the bird. Marinate 4 to 6 hours. Fill with your favourite stuffing. Roast as per the chart.
Stuffed Masala Fish
4 Servings
Ingredients:
2lb Lake Fish
2 Tbsp. Himalaya Gourmet Tikka Masala or
Himalaya Gourmet Vindalo Masala
½ Cup finely diced onion
½ Cup diced tomato
¼ Cup vegetable oil
2 tbsp. green herbs such as coriander leaves
Method:
1. Fry onion in a tbsp. vegetable oil. Add tomato, Himalaya Gourmet Masala, and simmer for 5 min. Add coriander leaves and set aside.
2. Prepare Fish: Cut fins and slice open with a sharp knife from stomach to the top end, without cutting the skin on the top. Sprinkle with salt and lemon juice.
3. Stuff the fish with prepared mixture of onion/tomato. Secure with tooth picks.
4. Place a frying pan on stove top on medium high heat. Add two tablespoons vegetable oil to the hot pan.
Place Fish in the pan and fry for five minutes. Turn with the help of a spatula and the back of a fork. Fry for another 4 minutes.
Serve with a Salad.
Could be grilled on foil in Your Barbecue.
N.B: For milder dish use any Himalaya Gourmet Korma, Curry or Butter masala.
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