How to make kale chana ke kebab

INGREDIENTS

Dry black gram 500gm

Sprouted black gram 100gm

Cottage cheese 200gm

Chopped coriander 3tbsp

Chopped green chilly 2tbsp

Chopped ginger 1tbsp

Chopped onion 2tbsp

Chopped spring onion (green) 2tbsp

Chana masala 1tsp

Amchur 1tsp

Yellow chilly powder 1tbsp

Black salt To taste

Egg powder/ bread crumb 60gm

Soft butter 2tbsp

METHOD

Clean, wash and soak black gram overnight. Boil and cook black grams, drain

water and let it cool.

In a bowl, mash boiled gram and cottage cheese with a help of a palm. Add

chopped coriander, green chilly, ginger, onion, spring onion, chana masala,

amchur, yellow chilly powder, black salt and mix wel.

Add breadcrumb/ egg powder, soft butter and mix thoroughly with an open

palm to make a smooth dough.

Divide this mixture into 16 equal portions and make balls.

CoOKING

Take a skewer; apply each ball mixture along the skewer in a cylindrical

shape. Put sprouted black gram on top of this mixture.

Roast it in tandoor or over a charcoal grill at a moderate temperature for 7-8

minutes. While cooking, baste the kebabs.

Serve hot along with choice of salad and chutney.

TO SERVE: 4

CoOKING TIME: 7-8 Minutes.

Kale chane ke  kebab,
 https://mughlaizaika.blogspot.com/

Recipe of Paneer tikka khatta mitha at home in easy way,

How to make paneer  tikka khatta mitha at home in easy way,

INGREDIENTS

Cottage cheese 850gm

Coriander leaves 100gm

Raw mango 50gm

Mango chutney 75gm

Curry leaves 10-12 no.

Green chilies 25gm

Ginger garlic paste 10gm

Salt To taste

Red chilly powder 5gm

Chaat masala 5gm

Corn flour 10gm

Refined oil 20ml

METHOD

Cut each paneer into thick cubes and further cut each cube from the center

without disjoining. pad dry and keep aside.

In a processor put coriander leaves, raw mango, mango chutney, curry

leaves, green chilies and salt and make a fine paste. Transfer it to a bowl.

Stuff each paneer piece with this green paste by using a knife in equal

quantity and retaining % of the green paste for further marination.

   MARINATION

In a bowl, put remaining of the green paste; add ginger garlic paste, red chilly

powder, chaat masala, corn flour and refined oil.

Put stuffed paneer into this marination and keep aside for 1-2 hours.

COOKING

Take a skewer and skew marinated cottage cheese leaving a gap of an inch.

Roast in tandoor or over a charcoal grill at moderate temperature for 6-8

minutes.

Serve hot along with choice of salad and chutney.

COOKING TIME:6-8 Minutes

TO SERVE: 4

Bikaneri Seekh Kebab

INGREDIENTS

 Bikaneri wadi or dry lentil dumplings 500gm

  Refined oil for frying

  Grated paneer 300gm

  Ginger garlic paste 15gm

  Chopped onion 50gm

  Chopped coriander 25gm

  Chopped green chilly 10gm

  Chopped tomato  25gm

  Chopped capsicum 25gm

  Salt To taste

  Breadcrumb 100gm

METHOD

In boiling water blanch wadi, drain water and pad dry

Heat oil in a kadai, deep fry the blanched wadi and keep aside.

With a hammer crush wadi into small pieces and transfer it to a bowl. Add

grated paneer, ginger garlic paste, chopped onion, and coriander, green

chilly, tomato and capsicum, salt and bread crumb to form a smooth paste.

Divide this mixture into 16 equal portions and make balls.

    

         cOOKING

Take a skewer, apply mixture with moist hands in a cylindrical shape and grill

over charcoal for 6-8 minutes. Baste with oil.

Serve hot along with choice of salad and chutney

CoOKING TIME: 6-8 Minutes

TO SERVE:4

         

Tangri Til Wali

INGREDIENTS

 

Chicken drumsticks  16no.

Ginger garlic paste  1tbsp

Lemon juice  1tbsp

Salt  To taste

Hung yoghurt  350gm

Cream  50ml

Amul cheese 40gm

Ginger garlic paste 2tbsp

Sesame seed paste 100gm

Kashmiri red chilly powder 2tbsp

Garam masala 1tbsp

White vinegar   2tbsp

METHOD

1. Clean, wash and make incisions on chicken legs with the help of a sharp knife. At

least three on each side.

1ST MARINATION

1. Apply ginger garlic paste, lemon juice, salt to the chicken legs and keep aside for

1 hour.

2ND MARINATION

1. In a bowl whisk hung curd and adds the remaining ingredients in the descending

order to mix well.

2. Put chicken pieces after squeezing excess moisture, into this marinade. Rub well

and keep aside for 2-3 hours.

coOKING

1. Take a skewer and skew chicken legs horizontally leaving a gap of at least an

inch between the legs.

Roast in a moderately hot tandoor or over a charcoal grill for approx 10-12

minutes.

3. Remove and hang skewer so that the excess moisture drips off (2-3 minutes).

Baste with clarified butter and further roast for 3-4 minutes.

4. Serve hot with choice of salad and mint chutney.

CoOKING TIME: 12-15 Minutes

TO SERVE:4

Bati

INGREDIENTS

Atta  500gm

Baking powder 5gm

Salt  to taste 

Desi ghee 380 gm

METHOD

Sieve atta with baking powder and salt into a paraat.

Make a bay in the center of the sieved flour, pour water and mix gradually and knead to form a dough. 

Cover with moist cloth and leave it for 10

minutes.

Add 80 gms of ghee and slowly incorporate to form a soft dough, cover it and

keep aside for 10 minutes.

Divide this dough into 16 equal portions and make balls.

Flatten this ball with palm to give a disc shape (2-2 %" diameter).

COOKING

Grease the baking tray, place the disc on it and bake in a moderate heated

oven for 16-18 minutes.

Remove, depress on one side to crack open the crust, pour the melted ghee

with a spoon on it and serve immediately.

YIELD: 15-16 No.

coOKING TIME: 15-18 Minutes

Ajwaini Salmon Tikka

INGREDIENTS 

Salmon fish fillet 1kg

Salt  To taste 

Ajwain  1/2 tbsp 

White pepper powder 1/2tbsp

Processed cheese  150gm 

Egg  1no

white Cream 300ml 

Ginger garlic paste 2tbsp 

Chopped green chilly 30gm 

Corn flour 30gm

   METHOD

 . Trim and cut the fish in cubes.

1ST MARINATION 

    . Apply salt, white pepper powder and     ginger garlic paste. Keep it for 10-15

minutes. 

2ND MARINATION

In a pan or paraat, grate cheese, rub it with palm. Add egg white, mix it, and

add cream gradually so that it gets incorporated easily. Add ginger garlic paste, white pepper powder, ajwain, chopped green chilly,

salt and corn flour. Mix the. Marinate fish in above marinade, rub well and keep for 10 minutes.

COOKING

Take a skewer and skew marinated fish pieces one by one an inch apart. Apply remaining marinade on fish. Roast in tandoor or over a charcoal grill at moderate temperature for 2-3 minutes. Remove and hang skewer so that the excess moisture drips off (2-3 minutes). Baste with clarified butter and further roast for 1-2 minutes. Serve hot along with choice of salad and chutney.

                             TO SERVE:     

                    COOKING TIME: 4-6 Minutes.

Murg Anmol Moti

 


         

INGREDIENTS 

Chicken breast boneless 850gm

Hung curd  300ml

Rose leaves powder (Rani masala) - 50gm

Shahi jeera   1tsp

Ginger garlic pate  2tbsp

Sesame seed paste  3tbsp 

Cashew nut paste  3tbsp

Garam masala  1tsp

Kashmiri red chilly powder 3tsp 

White vinegar  3tsp 

Rose water  4tsp 

Refined oil  90ml 

Egg   1no. 

Salt   To taste 

METHOD

1. Clean, wash and cut each chicken breast into half and pat dry with a cloth.

MARINATION

 1. In a deep tray whisk hung curd, add rose leaves powder, shahi jeera, g/g paste,

sesame seed paste and cashew nut paste. Sprinkle garam masala, kashmiri red chilly powder, vinegar, rose water, refined oil, egg and adjust salt to taste and

mix well.

 2. Put chicken pieces in this mixture and rub well. Keep aside for 2 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to

collect drippings.

2. Roast in a moderately hot tandoor or over a charcoal grill for 5-6 minutes. 

3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste

with clarified butter and roast for another 3-4 minutes.

4. When cooked transfer chicken onto a plate.

5. Serve hot with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 8-10 Minutes.

Haryali Tangri Kebab

 

INGREDIENTS

Chicken leg 16no 

Ginger garlic paste . 1tbsp  

Lemon juice 10ml 

Salt To taste 

Mint leaves 100gm

Fresh coriander leaves 250gm

Boiled spinach 50gm

Green chilly  10no. 

Black salt To taste

Hung curd  100ml 

Garam masala  ½ tbsp

Mustard oil  30ml

METHOD

 . Clean, wash and make incisions on chicken legs with the help of a sharp knife, at

least three on each side and keep aside.

1ST MARINATION 

1. Apply ginger garlic paste, lemon juice and salt to the chicken legs and leave aside

for 1hour.

 2. In a processor/ blender put mint leaves, coriander, spinach, green chilly, black

salt and make a fine paste. Transfer it to a bowl.

2ND MARINATION

 1. In a bowl whisk hung curd and add green paste, ginger garlic paste, salt, garam

masala, lemon juice, mustard oil and mix well.

 2. Remove the excess moisture from the chicken pieces and mix well with this

mixture. Keep aside for 2 hours.

COOKING

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to

collect drippings. 

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

3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Bacte

with clarified butter and roast for another 3-4 minutes. 

4. When cooked transfer chicken onto a plate. 

5. Serve hot with choice of salad and chutney.

COOKING TIME: 12-15 Minutes.

TO SERVE: 4

Sikandari Paneer Shaslik

INGREDIENTS 

Cottage cheese 800gm
Tomatoes 100gm
Capsicum 100gm
Onion 100gm
Hung curd 300ml
Ginger garlic paste 1tbsp
Red chilly paste 2tbsp
Salt To taste
Kastoori methi powder 1tbsp
Garam masala 1tbsp
Lemon juice 20ml
Refined oil 40ml

METHOD

Cut paneer into large cubes (1 72 *1 V2"), pat dry with a cloth. 

Cut tomato into4 and deseed. Cut capsicum into4 and deseed. 

Peel and cut onions into4. Make equal size large cubes and keep aside.

MARINATION

1. In a bowl put hung curd, add ginger garlic paste, red chilly paste, salt,

kastoori methi powder, garam masala, lemon juice, oil and mix well.

 2. Put paneer cubes and vegetable cubes into this marinade and keep it for 1 hour.

COOKING

Take a skewer and skew marinated cottage cheese and vegetable alternatively one by one. 

Roast in tandoor at moderate temperature or over a charcoal grill for 6-8 minutes. Baste while cooking.

 Serve hot along with choice of salad and chutney.

                                                               TO SERVE: 4

                                            COOKING TIME: 6-8 Minutes