Kandhari Kebab

KANDHARI KEBAB

Recipe of Kandhari Kebab will update Soon

PANEER HARIYALI TIKKA

PANEER HARIYALI TIKKA

S.NO	INGREDIENTS	QTY	Unit
1	Paneer (cottage cheese)	250	gm
2	Mint Leaves	40	gm
3	Coriander leaves	50	gm
4	Green chilies	2	No’s
5	refined oil	2	tsp
6	Ginger garlic paste	2	tsp
7	Yogurt	20	ml
8	Besan (Gram Flour)	10	gm
9	Chat masala	1	tsp
10	Garam masala	1	tsp
11	Lemon juice	15	gm
12	Salt	to taste
13	Mint Chutney	To  Serve along	gm

METHOD:

* Make a paste out of coriander leaves, mint leaves, green chilies by using grinder. Add lemon juice.

* Cut the paneer into medium sized cubes.
* In a bowl, add the green paste, yogurt, ginger garlic paste, gram flour, chat masala, garam masala and salt and mix well.
 * Add oil and now add paneer (cottage cheese) cubes and mix thoroughly so that the paneer cubes are well coated with the green mixture. Keep aside to marinate for at least two hours.
* Preheat the oven at 200 degree Celsius. Now thread the marinated cubes 1 inch gap into skewers and place it on the grill rack and grill it for about 15 minutes till it colors lightly. You can also do this over a moderately heated grill pan.
* Serve with green mint chutney.

PALAK AUR DAHI KA KEBAB

PALAK AUR DAHI KA KEBAB

COLOUR: Green

ACCOMPANIMENT: Pickled vegetables and Mint Chutney

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Spinach	2	Kg
2	Oil	50	ml
3	Salt	to taste
4	Roasted Chana dal powder	100	gm
5	Hung Curd	50	gm
6	Chopped green chilli	15	gm
7	Prunes	120	gm
8	Chopped Ginger	70	gm
9	Mustard Oil	50	ml
10	Boil Potato(mashed)	50	gm

METHOD:

* Clean the Spinach, blanch it make fine thick paste in mixie.

* Heat the pan, add some oil in it sauté spinach till it become thick.

* Bring it to room temperature; add roasted channa Dal and potato in it.

* Seson with salt .make round size of patties of it, stuff with prunes, hung curd and green chili.

* Grill the spinach patties till it get cook properly, Serve hot with mint chutney.