TANDOORI CHICKEN MEAT BALLS WITH MINT CORIaNDER

SERVING :-   2 to 3 peoples

INGREDIENTS:-  (For tandoori chicken meat balls)  

CHICKEN KEEMA- 1 Kilograme

BREAD CRUMS - 100 Grams

EGG - 1Pics

GARLIC - 1 Tablespoon

GINGER - 1 Tablespoon

TURMERIC - 1 Teaspoon

CUMIN POWDER - 1 Teaspoon 

GARAM MASALA - 1 Teaspoon 

TANDOORI MASALA - 1 Teaspoon

CORIANDER POWDER - 1 Teaspoon 

RED CHILLI - 1/2 Teaspoon 

PEPRIKA - 1 Tablespoon 

LEMON JUICE - 1.5 Tablespoon

GRATED ONIONS - 1 Tablespoon

FENNEL POWDER - 1/2 Teaspoon

SALT -  Add to taster

BLACK PAPPER - 1/2 Teaspoon

CORIANDER - 20 Grams

OIL - For frying(for mint or coriander raita)

CURD - 20 Grams

FRESH CREAM - 80 Grams

GRATED CUCUMBER - 50 Grams

LEMON JUICE - 1 Tablespoon

CORIANDER - 20 Grams

SALT - 1/2 Teaspoon 

BLACK PAPPER - 1/2 Teaspoon

PREPARATION :-  (FOR TANDOORI MEAT BALLS)

1. In a mixing bowl add all the ingrediants and mix it well.

2. Take some mixture in your hands and shape it into a lemon sozed ball .

3. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

4. Drain it on a absorbent paper .

        (FOR MINT CORIANDER RAITA)

1. In a mixing bowl add all the left ingredients and mix it well.

2. Serve with prepare tandoori chicken balls

friut and yogurt sweet bar receipe

 


INGREDIENTS:-

CURD - 500 Gram

HONEY - 3 Teaspoon 

VANILLA ESSENCE - 2 Teaspoon

DRIED BERRIES - 2-3 Teaspoon

ORANGE - 1 Peeled ,Chooped

MANGO -  1 Peeled ,Chopped

CORN FLAKES - 1/4 Cup

CHOPPED ALMONDS - 8

MAKING:-

1. Line a baking tray with foil or parchment paper (no butter paper) till outsides the edges of the tray .

2. In a mixing bowl , add curd , honey and vanilla essence . Whisk till there are no lumbs .

3. Pour the curd on lined baking tray .

4. Top it with fruits, corn flakes and almonds . slightly with a spoon press them .

5. Keep in freezer for 6 hours to set .

6. Remove from freezer and pull it out . Break with your hands and serve chilled.