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

         

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

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

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

Noorani kebab

                             
                     

INGREDIENTS  

• Cottage cheese - 200gm
• Boiled potato - 300gm 
• Garlic paste - 30gm
• Egg yolk (optional) - 1no
• Chopped onion - 30gm
• Chopped curry leaves - 15gm 
• Chopped garlic - 50gm 
• Chopped coriander - 30gm
• Salt - To taste
• White pepper powder - 15gm 
• Elaichi javitri powder - a pinch 
• Chaat masala - ½ tbsp
• Maida - 2tbsp
• Breadcrumb - 125gm

  METHOD

In a bowl, grate cottage cheese and boiled potatoes, add garlic paste and egg yolk.

 Add chopped onion, curry leaves, garlic, coriander, salt, white pepper powder, elaichi javitri powder, chaat masala, maida and bread crumb. 

Mix them and make a smooth dough. Divide this mixture into 16 equal portions and make balls.

COOKING

Take a skewer. Apply each ball on it with moist hands in a cylindrical shape and grill over charcoal or in tandoor at moderate temperature for 8-10

minutes. 2.

Serve hot with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 8-10 Minutes

Subz Galauti kebab

     INGREDIENTS

Beans - 600gm
Carrots - 250gm
Baby Corn - 50gm
Cauliflower - 150gm
Peas - 100gm
Mushroom - 50gm
Ginger garlic paste - 2tbsp
Salt - to taste
Yellow chilly powder - 1 ½ tbsp
Garam masala - 1 ½ tbsp
Elaichi javitri powder - a pinch
Boiled potato - 100gm
Cloves - 4-6 no
Oil - for frying
Ghee - 1tbsp

METHOD

String beans. peel carrots, cut cauliflower and baby corn

in to small pieces and wash.

Boil these vegetables in boiling water until tender.

Drain and squeeze water by using a cloth.

Similarly parboil green peas and mushroom and drain and squeeze water.

In a processor put all the boiled vegetables and make a fine mince.

Transfer it to a bowl. Add ginger garlic paste, yellow chilly powder, salt, garam

masala. Elaichi javitri powder and mix thoroughly.

In a bowl grate boiled potatoes, add boiled vegetable mixture and mix well.

In a large patella/pot put vegetable mixture.

In a small katori/bowl put pieces of burning charcoal and place beside

the vegetable mixture. Put cloves and pour ghee and cover the pot

with a lid for 3-5 minutes so that it gets smoking flavor

Open the lid, remove the mixture.

       COOKING

1. Divide the mixture into 16 equal portions.
Make small balls and press betweenyour palms to give a round shape like
a medallion (tikki).
2. Heat oil in a non-stick pan and shallow fry until golden brown from both sides.
Serve hot with choice of salad and chutney.
TO SERVE: 4

COOKING TIME: 3-4 Minutes

Bhutta seekh kebab

INGREDIENTS 

Baby corn - 700gm 

Turmeric - 1tbsp

Cottage cheese - 1tbsp 

Chopped green chilly - 250gm

Ginger garlic paste - 1tbsp

Chopped onion - 1tbsp 

Chopped coriander - 2tbsp

Chopped ginger - 3tbsp

Kashmiri red chilly powder - 1tbsp

Garam masala - 1tbsp

Chaat masala - 1tbsp

Chana masala - 1tbsp

Melted butter - 1tbsp

Breadcrumb - 500gm

Salt - to taste

        METHOD

Clean, wash, boil baby corn in boiling water with a pinch of turmeric until tender.

Drain water and keep aside to cool. 

In a bowl mash paneer, add 600gm of boiled corn to it, reserving the balance for latter use. 

Add all the ingredients and mix well with the help of your palm, check seasoning and keep aside. 

Divide this mixture into 16 equal portions and make balls.

COOKING

Take a skewer and apply mixture with moist hands in a cylindrical shape along the skewer.

Put remaining corn on top of this mixture.

Roast in a moderately hot tandoor or over a charcoal grill for 8-10 minutes.

Serve hot with a choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 8-10 Minutes