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

Meethi Tawa Roti

 
   
         

INGREDIENTS

Atta (whole wheat flour) 500gm
Salt To taste
Chopped methi leaves 150gm
Chopped green chilly 20gm
Water As required
Clarified Butter 50gm

METHOD

Sieve atta with salt in paraat. Put chopped methi leaves, chopped green chilly,

and mix together.

Pour water gradually and mix. Knead to form a dough.

Cover with a moist cloth and keep aside for 30minutes.

Divide the dough in 10 equal pedas make balls.

Place them on a floured surface.

Flatten each ball with a rolling pin into a round disc (6"diameter).

COOOKING 

1.Heat tawa; place it on a tawa, half cook turning over once.

2. Remove and apply butter on one side and serve hot immediately

COOKING TIME: 1-2 Minutes

YIELD: 10 Pcs

Roomali Roti

       

INGREDIENTS

Atta (whole wheat flour) 400gm 

Maida (refined flour) 100gm 

Salt  To taste 

Cold water for kneading 

Wheat flour for dusting

METHOD

Sieve the wheat flour and refined flour with salt. Mix it. Slowly add water and make a soft dough. Keep it covered with a damp cloth for 30 minutes. The dough should be very elastic. Knead well again. Divide this dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chalk (wooden surface). Hold this on the back of your palm and circle it/twist it anti clockwise direction and swing it. Then again, catch it on the back of the palm of the same hand. Keep repeating until diameter of the same becomes about 30cms. Care should be taken to maintain the round shape and even thickness throughout. These rotis are cooked on the convex side of the griddle. Something like an inverted kadai or wok and takes just about a minutes to cook. These rotis are folded into quarter or sixes and served hot immediately.

YIELD: 8-9 Pcs

COOKING TIME: 1 Minute

Hare Mutter Ke Shammi Kebab

                     

INGREDIENTS   

Green peas 600gm 

Boiled potatoes 100gm 

Cottage cheese 100gm 

Green chilly (chopped) 2no. 

Ginger (chopped) 15gm 

Coriander (chopped) 25gm 

Ginger garlic paste 1tsp 

Black salt To taste 

Yellow chilly powder 1tsp 

Garam masala 1tsp 

Chana powder 50gm 

Refined oil for frying

METHOD

 1. Wash and boil green peas until tender and drain it. Squeeze water by using a

cloth. Transfer to a bowl and mash them by using a ladle or wooden spoon.

2. Grate boiled potatoes, cottage cheese. Add this to green peas along with chopped green chilly, ginger, coriander, garam masala, chana powder and mix thoroughly.

3. Add ginger garlic paste, black salt, yellow chilly powder and mix well until it

forms into a smooth dough.

 4. Divide this mixture into 16 equal portions. Make balls and press it between

your palms to shape them round like medallion (tikki).

COOKING 

1. Heat oil in a pan and deep fry kebabs until crisp and golden brown.

Serve hot with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 2-3 Minutes

Tandoori Murg Frontier

                 

INGREDIENTS

• Chicken (skinless) - 2no (600-650gm each)
• Salt - To taste
• Red chilly powder - 1tsp
• Lemon juice - 30ml
• Hung curd -300gm
• Ginger paste - 2tsp
• Garlic paste - 2tsp
• Tandoori masala - a pinch
• Clarified butter - for basting

METHOD 

1. Clean, wash and make deep incisions at least, 3 on each breast and leg. Sprinkle

salt, red chilly powder, lemon juice and rub over the chicken and keep aside.

  MARINATION

 1. Whisk hung curd in a bowl, add the remaining ingredients in the descending

order and mix well. Dip chicken in the mixture and rub well. Keep to marinate to 3-4 hours.

COOKING

1. Take a skewer and skew marinated chicken from tail to head, leaving a gap of at least 2-3 inches between the chicken.

 2. Roast in a moderately hot tandoor or a charcoal grill for 10-15 minutes until half done.

3. Hang the skewer to let the excess moisture drip for 4-5 minutes, baste with

butter and roast further for 4-5 minutes until done.

 4. Remove from skewer, cut each chicken into 4 pieces. 

5. Sprinkle tandoori masala. Serve hot with lacha salad, lemon wedge and choice of

chutney.

TO SERVE 4

COOKING TIME: 15-20 Minutes

Murg Kashmiri Kebab

                                       

INGREDIENTS

Chicken leg boneless  850gm

Apple    6no. 

Cashew nut paste  5tbsp 

Green chilly past  1tbsp

Hung curd  350gm 

Cream  200ml

Rose wate  ½ tsp

Kewra water ½ tsp

Egg 2no. 

Refined  Flour 2tsp 

Corn flour  2tbsp 

Malt vinegar  2tbsp 

White vinegar  3 tbsp 

White pepper powder  1tbsp 

Elaichi powder 2 tbsp

Refined oil  80ml

Ginger garlic paste  4tbsp

Rose petal powder   2tbsp 

Salt     To taste

METHOD 

1. Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth.

 2. Peel, cut, deseed apples and make a puree in a blender.

MARINATION

1. In a bowl, take cashew nut paste, green chilly paste, hung curd, cream and add

the remaining ingredients in the descending order and salt to taste. Mix well. 

2. Put chicken pieces in this marinade, rub well and 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). Baste

with clarified butter and roast for another 4-5 minutes.

 4. When cooked transfer chicken onto a plate. 

5. Serve hot with choice of salad and chutney.

TO SERVE 4

COOKING TIME: 10-12-Minutes

Achari Paneer Tikka

INGREDIENTS 

Cottage cheese - 850gm 

Mustard oil - 50ml

Mustard seed - ½ tbsp 

Methi dana - a few  

Kalonji - ¼ tbsp 

Saunf (fennel seed) - 1 tbsp

Hung curd - 300 ml

Ginger garlic paste - 1½ tbsp 

Salt - to taste 

Yellow chilly powder - 1 tbsp 

Turmeric - 1 tbsp

Achar ka masala - 100gm

Mustard oil - 50ml 

Mustard seed - ½ tbsp

Methi dana - a few

Kalonji - ¼ tbsp

Saunf (fennel seed) - 1 tbsp

Hung curd - 300 ml

Ginger garlic paste - 1½ tbsp

Salt - to taste

Yellow chilly powder - 1 tbsp 

Turmeric - 1 tbsp

Achar ka masala - 100gm

METHOD

Cut cottage cheese in cubes (size 1 12"*1 V2") and pat dry and keep aside.

Heat the mustard oil in a pan, add methi dana, sauté until it crackles.

Add methi seeds, kalonji, Saunf and sauté for 2-3 minutes. Remove and cool it.

MARINATION

In a bowl whisk hung curd, add ginger garlic paste, mustard mixture,

salt, yellow chilly powder, turmeric, achar ka masala and mix well.

Put paneer cubes into this mixture and keep it for 2-3 hours in refrigerator.

COOKING

Take a skewer and skew marinated cottage cheese cubes leaving an inch gap,

one by one. Roast in tandoor or over a charcoal grill at moderate temperature for 6-8 minutes.

Serve hot along with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 6-8 Minutes

achari paneer tikka