SANGAM SEEKH KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken mince- 350 gms

Mutton Mince- 350 gms

Grated Cheese – 20 gms

Ginger Garlic paste – 1 tbsp

Chopped Ginger – 1 tbsp

Chopped Garlic -1 tbsp

Fried Curry Leaves – a few

Kashmiri Red Chilli Powder – 1 tbsp

Shehenshahi Masala- 1 tsp (Chef Special)

Egg Yolk – 1 no

Lemon Juice – 1 tsp

Turmeric Powder- ½ tsp

Saffron – a pinch

Kewra water – 1 tbsp

Choppe spring onions- 1 tbsp

Chopped Coriander – 1 tbsp

Melted Butter – for basting

Method

In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.

Divide this mince into 2 equal portions

Keep one part aside. To the other half add the remaining ingredients and mixed well.

Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking

1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

KAKORI KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Mutton Mince – 800 gms

Ginger Gaelic Paste -1 tsp

Cashewnut Paste – 3 tbsp

Salt – to taste

Garam Masala – 1 tbsp

Yellow Chilli powder –1 tbsp

Ghee – 20 gms

Melted Butter – for basting 30 ml

Method

In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.

Divide the mixture into 16 equal parts and make balls

Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.

Baste with melted butter and further roast for 5 to 6 minutes

Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain – 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method

Deshell and devein prawns tail. Wash, pat dry and keep a side

Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.

Marination of Prawns

First Marination

Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours

Second Marination

In a bowl whisk hung curd, add the remaining ingredients in the order listed and mixed well.

Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours

Marination Fish

Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours

Cooking

Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.

Prepare all the fillets in the same way and keep aside.

Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.

Remove the hang skewer to let excess moisture drain out completely.

Baste with melted butter and roast again for 2-3 minutes.

Transfer to a palate and serve hot with choice of salad and chutney.

Chicken Tagine

Ingredients

1 tsp each ground ginger, ground cumin and turmeric
1/2 tsp each sea salt and ground black pepper
1 1/4 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 yellow onion, halved and thinly sliced
1 large carrot, sliced
1/2 cup low-sodium chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed (or 1 1/2 cups Almost Instant Chickpeas)
1/2 cup jarred, boxed or BPA-free canned unsalted diced tomatoes, with juices
2 tbsp chopped drained oil-packed sun-dried tomatoes
3 dates, pitted and chopped
3 cloves garlic, minced
1/4 – 1/2 tsp red pepper flakes
1 cinnamon stick
2 1/4 cups cooked kamut or whole-wheat couscous

Preparation for making Tagine

1. In a small bowl, stir together ginger, cumin, turmeric, salt and black pepper. Sprinkle over chicken. On the Instant Pot, press Sauté and set to More/High. Add oil and heat. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate; set aside.

2. Reduce Sauté heat to Less/ Low. Add onion and carrot and sauté for 3 minutes. Press Cancel. Stir in broth, scraping up browned bits from bottom of pot. Add chicken, chickpeas, diced tomatoes, sun-dried tomatoes, dates, garlic, pepper flakes and cinnamon stick. Lock lid and set release valve to Sealing. Press Pressure and set to More/High; adjust cooking time to 15 minutes.

3. When cooking is done, let pressure naturally release for 10 minutes (don’t move the vent), then carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Discard cinnamon stick and spoon chicken mixture onto plates. Serve with cooked kamut.

Tip: Chef prefer this dish garnished with fresh cilantro and served with lemon wedges.

Paneer Dahi Ki Seekh

Ingredients

200 gms Paneer Grated

1 cup Hung Curd

1 cup Bread Crumbs

2 teaspoon roasted Besan/Gram Flour

1 teaspoon Chaat Masala

½ teaspoon Kasuri Methi

Salt

1 teaspoon Kebab Masala

1 tablespoon wet Tandoori Masala paste

1 teaspoon Ginger Paste

Fresh Coriander

2-3 tablespoon Oil

1 teaspoon Black Pepper

Making of Paneer Dahi Seekh

Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.

When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.

After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.

When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.

After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.

Add some freshly chopped coriander leaves and mix the

ingredients.

Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.

Keep pressing the batter with your finger for a smooth texture.

Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.

Gently push them with your fingers so that they don’t break.

Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.

Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.

Ingredients of Chicken Seekh Kebabs

1 Cup Meat (minced)

1/2 tsp Chilli flakes

1 tsp Ginger & garlic paste
2 tsp Lemon juice
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala
3 tsp Onion paste
1 tsp Bread crumbs
1 Egg (yolk and white separated)
tsp Olive oil
To taste Salt

How to Make Chicken Seekh Kebabs

1. In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.

2. To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.

3. Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.

4. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. Garnish with lemon or lime wedges and serve with delicious fresh green coriander or mint chutney.

Hari Subz Seekh

Ingredients

2 Tbsp Gram Flour/besan

1 Cup Cabbage grated

1 Cup Carrot grated

1 Cup Broccoli grated

1/4 Cup Beetroot grated

1/4 cup Peas shelled boiled)

100 Gram Paneer grated

150 Gram Potatoes boiled mashed

2-3 green chillies chopped

leaves Mint and coriander chopped

Salt to taste

1 tsp Red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp chaat masala powder

1 tbsp. Oil

Method of making mixed vegetable seekh kebab

Heat a pan and dry roast the besan/gram flour for 4-5 minutes on medium low heat and keep it aside.

Now in the same pan saute grated cabbage, broccoli, carrots and take them out in a bowl.

Allow the vegetable mixture to cool down and add grated beetroot, boiled peas, grated paneer, boiled and mashed potatoes along with roasted beasn/gram flour and all spice powders.

Make a tight dough with this mix.

Divide it into 7-8 portions and roll out into shapes of cylinder like seekh kabab (see video)

Heat up a grill pan or regular nonstick pan spread the oil with the help of brush or spoon and cook the kababs while rolling from all the sides and when outer skin starts to crisp up the kababs are ready to serve.

Serve these veg kebabs hot with sides of onion rings, lemon wedge, mint and some green or sweet mango chutney

What all required for Bhutta Seekh

Baby corn cobs, slit into 2 lengthways – 8

Paneer – 250gms

Green chillies, chopped – 5 to 6
Ginger-garlic paste – 1 teaspoon
Chopped fresh coriander – 3 teaspoon
Ginger, chopped – 1inch
Kashmiri chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Chaat masala – 2 teaspoon
Tandoori masala – 1 teaspoon
Bread slices, soaked and crumbled – 4
Salt to taste
Butter -for basting 30 gms

Method:

Blanch the baby corn cobs in 2 cups of water. Drain and cool.

1. Place the paneer in a deep bowl and mash it well. Add the green chillies, ginger-garlic paste, fresh coriander, ginger, chilli powder, garam masala powder, chaat masala, tandoori masala, bread and salt. Knead well to make a smooth dough.

Divide the dough into 16 portions. Shape into elongated 1 1/2inch-thick kababs. Insert a halved baby corn cob into each kabab in such a way that 2inches of the cob sticks out.

2. Heat a tawa. Place the kababs on it, drizzle a little oil all around and shallow fry till golden brown. Turn the kababs over frequently so that they brown evenly. Serve hot with ketchup.

Chole Bhatura

Ingredients

2 cups maida / all-purpose flour / plain flour

1 tbsp rava / semolina

1 tsp sugar

salt to taste

½ tsp baking powder

¼ tsp baking soda / cooking soda

2 tsp oil

1 cup curd / yogurt

ingredients:

½ cup maida / all-purpose flour / plain flour, for dusting

oil for deep frying

Ingredients for chole

full recipe of chole

Instructions

Bhatura dough recipe:

in a large mixing bowl take maida.

to that add rava, sugar and salt.

also add baking powder and baking soda and mix well.

furthermore, add oil and rub with the flour.

also add curd and start to knead dough.

knead and punch the dough well for at least 5 minutes.

further, grease the dough with oil.

cover with moist cloth and rest for at least 2 hours.

further, roll and get to a long shape. pinch the dough into medium sized balls.

then make balls between your palms.

finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.

frying bhatura recipe:

firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.

and, press with the spoon to puff up.

also once they begin to puff, splash oil over the bhatura till they puff completely.

flip over and fry the bhatura till golden brown all over.

then drain the this into tissue paper to remove excess oil. fry all batura same way.

finally, serve bhatura with chole curry and latcha onions, lemon and pickled green chillies, traditionally Punjabi way..

SURKH LAL MURGH TIKKA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken Leg (Boneless) – 800 gms
Hung Curd – 300 gms
Ginger Garlic Paste – 1 tbsp
Green Chilly Paste – 1 tbsp
Red Chilly Powder – 2 tsp
Red Chilly Paste – 2 tbsp
Kebab Chini Powder – ¼ tsp
Chaat Masala Powder – 1 tbsp
Salt – To taste
Corn Flour – 2 tbsp
Lemon Juice- 1 tbsp
Refined Oil -80 ml

Method
1. Clean, wash and cut chicken leg into four pieces each, pat dry with clean cloth and keeps aside.

Marination
2.In a bowl whisk hang curd and add the remaining ingredients in the order listed. Red chilly can be used as per the personal preferences.
3. Add Chicken pieces in this mixture and rub well, keep a side for 3 hours.
Cooking
4. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
5. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
6. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
7.When cooked transfer the chicken on the serving dish.
8. Serve hot garnish with chaat masala, accompanied with salads and mint chutney