Lasooni Jhinga

LASOONI JHINGA

S.NO	INGREDIENTS	QTY	UNIT
1	Tiger Prawns	250	gm
2	Ginger garlic paste	15	gm
3	Hang curd	120	gm
4	Salt	to taste	gm
5	Garlic chop	25	gm
6	Lemon Juice	20	ml
7	Cream	50	ml
8	Green Chili chop	10	gm
9	Cheese	40	gm
10	Gram flour	50	gm

METHOD:

* Shell, devein and clean the prawns.

* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, salt  and keep a side for 45 minutes.

* Prepare the stuffing by mixing all the ingredients.

*Prepare the stuffing by mixing all the ingredients.

*Slit each prawn and fill in the stuffing in the pocket.

* Do the 2nd marination make a smooth white marination with hang curd, cheese, cream and chop green chilly to make a marinade.

* Marinate the prawns in the second marination and keep a side for at least 45 minutes.

* Arrange the prawn on a skewer and roast them in an Tandoor at 180' C for 8 minutes.

* serve hot with mint chutney.

  

Hare matar bhutte palak tawa kebab

HARE MATAR BHUTTE PALAK TAWA KEBAB

S.NO	INGREDIENTS	QTY	UNIT
1	Green peas	250	gm
2	Baby corn	100	gm
3	Sweet corn kernels	75	gm
4	Spinach	50	gm
5	Chopped green Chili	15	gm
6	Chopped Ginger	15	gm
7	Potato boil	100	gm
8	Chat Masala	10	gm
9	Chilly flex	25	ml
10	Olive oil	25	ml
11	Salt	To taste

METHOD:

* Blend the corn, baby corn and green peas into a coarse mixture.

* Heat the pan

* Add the potatoes, green chilies, chilly flex and ginger and mix well.

* Cool it and add roasted channa dal.

* 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.

* Sprinkle chat masala over the tikkis.

* Serve hot with ketchup and mint chutney. 

Subz seekh kebab

SUBZ SEEKH KEBAB

CLOUR: Golden brown

GARNISH: Lemon Wedges, Coriander leave

PORTION: 4 portions

Accompaniment: Mint Chutney and yoghurt dip

S.NO	INGREDIENTS	QTY	UNIT
1	French beans, chopped	15-20	no.s
2	Cabbage, finely chopped	100	gm
3	Carrots, chopped	2	no.s
4	Green peas, blanched	50	gm
5	Oil	20	ml
6	Gram flour (Besan)	60	gm
7	Caraway seed (shahi Jeera) powder	15	gm
8	Ginger-garlic paste	25	gm
9	Green chillies,chopped	20	gm
10	Potatoes, boiled and mashed	1	no
11	American corn kernels, boiled	40	gm
12	Cashewnut powder	25	gm
13	Chat masala	to taste
14	Salt	to taste

METHOD:

* Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.

* On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chat masala, cashew nut powder and mix well. Divide into sixteen equal portions.

*Take a portion of this mixture and place on a Satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat. Place kebabs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly colored all around. Serve hot sprinkled with the remaining chat masala

* Serve hot with mint chutney.

Ajwain Fish Tikka

AJWAIN FISH TIKKA

CLOUR: Orange red

GARNISH: Onion rings and coriander leaves

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Boneless fish (King fish or Mahi Mahi preferred)	600	gm
2	yoghurt	120	ml
3	Red chili powder	25	gm
4	Garam Masala	10	ml
5	mustard oil	50	ml
6	cumin Powder	10	gm
7	Coriander Powder	10	gm
8	Carrom Seeds(Ajwain)	20	gm
9	lemon Juice	10	ml
10	garlic	10	gm
11	Ginger and garlic paste	70	gm
12	Chat Masala	5gm	ml
13	salt	to taste

METHOD:

* Wash and clean the fish, dry fish fillets with a kitchen towel. Cut into cubes, apply salt, ginger garlic paste and lemon juice and keep aside for at least 30 minutes.

* Mix all the ground Indian spices with hung curd, Mix well.

* Add the fish and let it marinate for at least 45 minutes.

* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.

* Cook it for 7-10 minutes; baste it with oil at intervals to retain juiciness of the fish.

* Remove from fire, serve hot with fresh mint chutney, lemon wedges and onion ring

* Serve hot with mint chutney.