Mutton Boti Kabab

Ingredients:

• 500 gm boneless mutton (cut into 1 1/4 inch )
• 1/2 cup thick drained yogurt
• 2tsp garlic paste
• 1 tbsp lemon juice or vinegar
• 1 tbsp raw papaya paste with skin (ground)
• deghi chilli powder to taste
• 2 tbsp oil

For Masala grind

• 6 cloves
• 8 black pepper corn
• 1 small piece cinnamon
• 2 tbsp cashewnut paste

Preparation:

Wash and dry the meat pieces with a kitchen towel. marinate with lemon juice, garlic, ginger paste, papaya paste, salt, red chilli powder and masala powder and oil.Rub the mutton well with the masala 2-3 times and leave for 8-10 hours.

Pre-heat the barbecue or grill. Put the mutton pieces on a skewer, cook on charcoal fire or keep the skewer on a greased wire mesh of the barbecue.

Turn them 2-3 times and smear with oil 2-3 times. Serve with onion, chilli salad and mint chutney

Source:WomensEra

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Tandoori Fish Tikka

Ingredients:

• 1 Kg fish (centre bone and skin removed and cut into square pieces)
• 1 lemon juice
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup drained beaten curd
• salt to taste
• 1 tsp chilli powder
• 1/4 to 1/2 tsp crushed ajwain
• 1 tsp garam masala
• a pinch of tandoori colour(optional)

Preparation:

Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.

Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.

Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.

Sprinkle hot masala just before serving (optional)

Serve it hot with onion rings or salad.

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Tandoori Aloo Lajawab

Ingredients:

3 large potatoes
1/4 tsp red chilli flakes

For filling:

1 small carrot (chopped and boiled)
75g peas(boiled)
150 gm paneer
1 tbsp leaves of spring onions(chopped)
Salt to taste
pepper(freshly ground) to taste

1tbsp lemon juice
1/4 tsp garam masala

Preparation:

Wash potatoes well and dry.Prick them over with a fork and bake at 350°F in an oven or a tandoor till they are soft(for about 40 minutes)

Cut potatoes in halves and scoop out the flesh, leaving 1 cm of the shell. Keep the flesh aside.

Place the shells back in the oven and cook for about 10 minutes.

Now make the filling. Mash the paneer and stir potato flesh, carrots, peas, leaves of spring onions, salt, pepper, lemon juice and garam masala into it and mix well.

With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350°F for about 15 minutes or until they are thoroughly heated and golden. Serve with green salad.


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Chunky Cheese with Herb Crumble

Ingredients:

• 250 gm paneer (cut into chunks)
• 1 cup brown breadcrumbs
• 1 tbsp lemon juice
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp mint leaves (chopped)
• Salt to taste
• Black pepper to taste (freshly ground)
• 2 tsp cornflour
• 2 tsp maida (dissolved in 1/3 cup water)
• 1/2 tsp chat masala

Preparation:

Sprinkle salt and freshly ground black pepper on the panner and keep aside for 5 minutes. Combine breadcrumbs, lemon juice, coriander leaves, chat masala and mint leaves. Add salt and pepper if desired. Keep aside.

Dip paneer chunks in cornflour mixture and then roll in breadcrumb mixture and then roll in breadcrumb mixture. Put on skewers and cook in the tandoor or in an oven at 375°F for 10 minutes or till they are golden.

Sprinkle more chat masala if desired.Serve with a salad of your choice.

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Shahi Paneer Khazana

Ingredients:

• 1 onion (finely chopped)
• 1 Clove garlic (crushed)
• 1/2" piece of ginger(chopped finely)
• 15gm maida
• 60 ml milk
• 124gm mixed nuts(chopped - Cashew, almonds, walnuts, raisins, pista, etc)
• 30gm fresh breadcrumbs
• 1tbsp green chillies(chopped)
• 1 carrot grated
• 1/2 tbsp coriander leaves chopped
• 1 cup paneer mashed
• 1/2 tbsp cornflour (dissolved in 4 tsp water)
• dried breadcrumbs for coating
• salt tor taste

Method:

Fry the onion in oil till it is slightly soft.Add ginger and garlic and fry for a few seconds. Add the flour and cook for 102 minutes.

Gradually stir in milk and bring it to a boil. Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180°C for about 20 minutes or till they are light brown and crisp.

Remove from Skewer and serve hot with salad

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