Sandal wood smoked mutton Galouti Kebab

SANDAL WOOD SMOKED MUTTON GALOUTI KEBAB

S.NO	INGREDIENTS	QTY	UNIT
1	Mutton mince	800	gm
2	Ginger garlic paste	20	gm
3	brown onion	75	gm
4	Garam masala	5	gm
5	Gulab jal	10	gm
6	salt	10	gm
7	Red chili powder	10	gm
8	Raw papaya paste	30	gm
9	Besan	10	gm
10	saffron	1	gm
11	chopped coriander	40	gm
12	Ghee	1	lit
13	clove	3	no

METHOD:

* Wash lamb cubes thoroughly and strain it in a strainer.

* Add peeled garlic, peeled ginger, salt, chili powder, and fresh coriander brown onion and coriander chop.

* Mince it for six times.

* Add garam masala, Gulab jal, raw papaya paste, Besan, saffron, attar and ghee to the mixture. Mix all together and very finely. Mixing is a very important part of this recipe.

* Once done, take two piece of charcoal in a copper bowl add 2 clove and pour ghee on top heat. And kept it inside the mix and cover it nicely.

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

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

  

Garlic olive yoghurt on the bed of Water melon

GARLIC OLIVE YOGHURT ON THE BED OF WATER MELON

GARNISH: Parsley, Fine Sliced Black olives and chives

S.NO	INGREDIENTS	QTY	UNIT
1	Watermelon cutted in to round shape	10	Pcs
2	Fine chopped Garlic	10	Gm
3	Hung  Curd	1/2	Cup
4	Cream	1	Tbsp
5	Chives	For Garnish
6	Parsley	For Garnish
7	Sugar	1/2	Tbsp
8	Salt	A pinch
9	Sliced Black Olives	For Garnish

METHOD:

* Beat the hung curd by the help of a whisk, Add Cream, sugar, salt and fine chopped garlic. Mix it nicely and keep a side.

* Cut the Watermelon in to round slices by the help of a cutter.

* Pour the yoghurt deep in a piping bag.

* Pipe it on the top of Watermelon.

* Garnish it with Chives, Sliced Black olive and Parsley as you can see the above picture.

Prunes and Walnut on the bed of Smoke cheese with garlic mayonnaise

PRUNES AND WALNUT ON THE BED OF SMOKE CHEESE WITH GARLIC MAYO

* As you can see the above picture, place prune on the top of smoke cheese. Pour garlic mayonnaise on the top of that.

* Keep the walnut on the top of the garlic mayo.

* Garnish it with fresh parsley.

* Serve at room temperature.