A good life..

it will really be a nice to have a small happy takeaway and delivery restaurant.. with good music inside a restaurant.. that will be worth million smiles.. the restaurant that will cater to customers with smile and will bring smiles on their faces... i am not looking for big profits but small income to keep the show running and bring more and more happiness on faces.. !!!

indian sandwiches

more indian sandwiches.. contains mostly all types of sandwiches..

http://www.expertvillage.com/expert/1269.htm?page=2&index=0

chicken tikka sandwich

my reference for chicken tikka sandwich..
http://indianfood.about.com/od/nonvegetariansnacks/r/chkntikkasand.htm

bombay sandwich

my reference for bombay sandwich..
http://indianfood.about.com/od/vegetariansnacks/r/mintchutsand.htm

french toast

its my reference for french toast..

http://southernfood.about.com/od/frenchtoastrecipes/r/bl30118b.htm

cucumber mint sandwich

http://whatscookingamerica.net/Sandwich/SandwichCucumberMint.htm

ham and cheese sandwich

this blogpage tells how to make simple ham and cheese sandwich..

http://marytsao.blogspot.com/2006/06/how-to-make-sandwiches-for-bunch-of.html

interesting

i really like reading this interesting blog.. http://sunitabhuyan.blogspot.com/

mutton tikka

MUTTON TIKKA
Marinated mutton pieces cooked in Tandoor
INGREDIENTS

Mutton pieces( boneless) ½ kg.
Ginger 1 inch.
Garlic 6 cloves
Amchoor 1 tsp.
Well beaten curd ½ cup
Meat tenderizer / peeled unripe
banana 4 cm.
Garam Masala Powder 1 tsp.
Chilies 3
Cumin seeds ½ tsp.
Sliced lemon & onion rings
Salt 2 tsp.
METHOD

1.Grind ginger, garlic, cumin seeds, papaya and red
chilies to a paste.
2. Combine Garam Masala Powder, Curd/Yogurt, salt
and amchoor.
3. Mix all the above ingredients to the mutton mince.
4.Marinate the mutton mince in the refrigerator for 3-4
hours.
5.Make small balls of the mutton mince and place on
to skewers & cook in a moderately hot tandoor for 6
to 8 minutes.
6.Baste the mutton pieces with oil and again put in
the tandoor.
7.Cook until brown, turning as required.
8.Serve hot with sliced lime and onion rings.

authentic seekh

seekh kabab
Seekh KebabFor those who have forgotten the original taste of seekh kebab, this is the genuine recipe from the great house of Mughals. Try out and taste the magic. Ingredients: 500 gms Keema 1 large onion2 green chillies6 flakes garlic 2’’ pieces ginger2 handfuls coriander leaves1 handful mint leaves2 tsp garam masala2 tsp gheeSalt to taste Procedure: Mince onion, chillies, garlic, ginger, coriander and mint leaves together. Mix all the above ingredients and knead to a soft mixture. Warm the skewers and rub them with melted ghee. Spread a little of the mixture on the palm of your hand and pierce the skewer through its centre. Arrange the keema rings in rows on each skewer. Brush with melted ghee on each side of the rings and grill over an open fire, brushing frequently with ghee until the kebabs become golden brown. Remove from fire and serve with onion rings and mint chutney.

seekh kebabs

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. This recipe will serve 2 people if served as a side dish and 4 people if served as an appetizer.
Ingredients:
500 gms lamb mince
1 medium sized onion chopped very fine
1 tbsp garlic paste
1 tbsp ginger paste
1/2 cup fresh chopped coriander
Juice of 1/2 lemon/ lime
2 tbsps yogurt (not sour)
1 tsp garam masala (see link below for recipe to make your own)
2-3 green chillies very finely chopped (optional)
Salt to taste
Vegetable/ canola/ sunflower cookign oil for basting kebabs while cooking
1 large onion cut into thin rings (to serve the kebabs on)
Preparation:
Put all the ingredients into a large mixing bowl.
Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.
Cover the bowl with cling film and put into the refrigerator for 1 hour.
Soak bamboo skewers in water to prep for the kebabs.
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve piping hot on a bed of onion rings, with Mint-Coriander Chutney!