Healthy and yet tasty Seekh Kebab

Ingredients:
Lamb mince - 500g
Onions - 2 smaller ones (ground it to a paste, WITHOUT adding water)
Garlic paste - 2 tsp
Chilli/Paprika powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Kebab spice mix (optional)
Turmeric powder - 1 tsp
Salt - as required
Lemon juice - 2 tsp
Mint (can use either fresh or dried ones)
Oil - 2 tspns (just to bind everything together)
Spring onions - As required for garnishing

Preparation Method:
1) On a bigger bowl, thoroughly mix all the ingredients with the lamb mince.
2) This recipe does not require marination.
3) Then divide the mixture and gently form a long sausage shaped kebabs on the skewers. Place the skewers on the grill rack (over the roasting tray). Keep them aside for 5-10 mins.
4) Preheat the oven to 180°C & cook the kebabs for 60 minutes, turning it 3-4 times in the middle.
5) If grilling: 180°C for 40 minutes on the top rack, turning it 3-4 times in the middle.
6) Once the kebab is cooked with the dark brown colour, take them out. All the fat from the meat is collected on the roasting tray, leaving the kebab healthy yet delicious.
7) Serve hot with chopped spring onions or mint or coriander yoghurt.

Other suggestions:
1) Can be generous while adding mint for better flavour.
2) If using wooden skewers, soak them in water overnight or atleast an hour & pat dry just before using it. This holds up the meat while cooking, without dropping them down.
3) Can also freeze the uncooked kebab mixture & cook them when required. While doing this, divide the mixture into meatballs or press them on the skewers and freeze. But, don't refreeze the mince that has already been frozen.

Spicy chutney (substitute for pickles, humous...)

Ingredients:
Tomato - 2 nos
Garlic pods - 5 nos
Red chillies - 4 nos
Coriander leaves (chopped) - 1/4 cup
Green gram - 1 tbsp
Red lentils - 1 tbsp
Salt - As reqd
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard seeds - 1 tsp
Black gram for seasoning
Oil - As reqd for seasoning

Preparation Method:
1)Saute the red lentils, green gram, coriander seeds, red chillies and cumin seeds.
2)Grind them with the other ingredients.
3)Heat small amount of oil in the pan.
4)Splutter mustard seeds and black gram.
5)Add the ground paste to it and cook for 5 - 10 mins.
Serve with Idli, Dosa, Bread, Tortilla, Chappathi,...

Spicy Vegetable Biryani (Authentic & best ever)

Ingredients:
Basmati rice - 2 1/2 cups
Onion - 2 nos
Garlic pods - 10 nos
Ginger - 1" piece
Oil - 2 tbsp
Ghee or Butter - A scoop of tbsp
Chopped tomatoes - 1/2 of the tin
Green chillies(small) - 2 nos
Bell peppers - 1 - 2 nos
Mushrooms and Vegetables - As your wish*
Lime or lemon juice - 2 tsp
Yoghurt - 2 tbsp
Spices(Any kind would be nice - Ground or fresh
Cloves
Cinnamon
Cardamom
Garam masala - 1 spoon
Biryani masala - 1 spoon
Royal curry powder or chilly powder - As reqd
Turmeric powder - 1/4 of a small spoon
Salt - As reqd
Coriander leaves

*Can use potatos, green peas, carrots, beans, cauliflower... Mixed vegetables would be great & easy. Otherwise we can also use fresh ones depending on the availability. To be frank, I use to add whatever I catches to my hand when I open the refrigerator. But do not use cabbage or green leaves.

Preparation Method:
1)Grind garlic, ginger, one-fourth of the onion & green chillies together with a little amount of water & keep aside.
2)Wash the rice & soak it in the water & keep aside.
3)Heat oil & ghee/butter in a pan.
4)Add the remaining onion & fry them until it turns to golden brown.
5)Add the spices to them & saute for 2 mins.
6)Add the ground paste & fry for 5 mins.
7)Add the tomatoes, turmeric powder, salt, garam masala, biriyani masala, royal curry/chilly powder to it & cook for 5 mins on low flame.
8)Add all the vegetables, bell peppers, mushrooms & close the lid & cook for 5 - 10 mins.
9)Drain the water from the rice & add to them & stir for 2 - 3 mins.
10)Add lime juice & yoghurt to it & stir well.
11)Add 5 cups (same 1:2 ratio of rice & water) of water to it & close the lid.
12)Cook until the rice is done in the stove or in the oven.
13)Finally, add the coriander leaves for better flavour.

Suggestions for better taste:
1)Oven cooking tastes better.
2)Serve with mint or onion flavoured yoghurt.
3)It is not necessary to use all the spices & masala powders. We can use what we have. But for perfect Indian taste, the specified things would be better. Garlic-ginger-chillies-onion paste is the magic & we can very well feel that, when we add them.