Tawa Sabji Masaledar

TAWA SABJI MASALEDAR

CLOUR: Orange red

GARNISH: Fried Basil leaf and Sun dried ginger

PORTION: 4 portions

Accompaniment: Rice/ Indian bread

S.NO	INGREDIENTS	QTY	UNIT
1	Potatoes	100	gms
2	Bell Pepper	50	gms
3	Okra	40	gms
4	Mushrooms	40	gms
5	Paneer	40	gms
6	Crushed Ginger garlic	25	gms
7	Yogurt, thick	30	gms
8	Red chili powder	10	gms
9	Turmeric powder	5	gms
10	Garam Masala	5	gms
11	Salt	to taste
12	Green chili	5	gms
13	Olive Oil	30	ml
14	Butter	20	ml
15	Kasoori methi	5	gms

METHOD:

* Boil the vegetables till they are 50% cooked.

* Mix the yogurt with ginger garlic paste, garam Masala, chili powder, turmeric powder and salt to form the marinade. Marinate the vegetables for at least 45 minutes.

 * Roast the vegetables in Tandoor oven and keep a side.

* Heat oil in a pan. Add crushed ginger garlic, Add Onion tomato Masala, Makhani gravy, Cook it for some time. Add fried vegetables a, toss it for some time. Add ground spices, add cashew nut paste, cream and chopped coriander leaves.

* Serve hot, accompanied with Indian bread or Steamed rice

Corn and turnip patties with creamy yogurt dip

CORN AND TURNIP PATTIES WITH CREAMY YOGURT DIP

CLOUR: Golden yellow

PORTION: 2 portions

Accompaniment: yoghurt dip

S.NO	INGREDIENTS	QTY	UNIT
1	Sweet corn kernels	250	gm
2	Turnips	150	gm
3	Mashed potatoes	75	gm
4	Chopped Onions	25	gm
5	Chopped green Chili	15	gm
6	Chopped Ginger	15	gm
7	Chopped Coriander leaves	25	gm
8	Chat Masala	10	gm
9	Olive oil	25	ml
10	Creamy Yogurt Dip	50	ml

METHOD:

* Blend the corn into a coarse mixture.

* Add the grated turnips, Mashed potatoes, onions, coriander, green chilies and ginger and mix well.

* Divide the mixture into equal portions and shape them into small round tikkis.

* Heat oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides.

* Sprinkle chat Masala over the tikkis.

* Serve hot with creamy yogurt dip.

Laal Mirch ka Paneer tikka

LAAL MIRCH KA PANEER TIKKA

CLOUR: Red

GARNISH: coriander leaves

PORTION: 4 portions

Accompaniment: Mint Chutney

S.NO	INGREDIENTS	QTY	UNIT
1	paneer	720	gm
2	mint chutney	60	gm
3	hung curd	200	gm
4	coriander chop	100	gm
5	mint chop	100	gm
6	broken cashew nut	150	gm
7	deggi chili powder	20	gm
8	Salt	30	gm
9	chop ginger	70	gm
10	mustard oil	150	ml
11	Cream	200	ml

METHOD:

* cut paneer into roundels in round cutter

* stuff the paneer with mint chutney

* make a marination with hung curd ,cream, chop, mint, chop coriander, broken cashew nut, salt, deggi chili powder at last add mustard oil.

* Marinate the Paneer and keep it aside for at least 45 minutes.

* Roast it in Clay oven.

* Serve hot with mint chutney