Flaming Paneer Tikka
Ingredients: 170 g paneer, cut in cubes; 15 g (each) red and yellow bell peppers, cut in cubes; 15 g capsicum, cut in cubes; 10 g onion, cut in cubes; 90 g potatoes (wafer); 5 g chat masala; 5 g butter, unsalted; 20 g tomato
For Tandoori marination: 1 kg curd; 180 g Kasmiri red chillies; 60 g garlic; 100 g ginger; 60 g coriander leaves; 70 g green chillies; 60 ml mustard oil; 100 g tandoori chicken masala; 10 g chilli powder; 20 g garam masala; salt, to taste
Cut some paneer, red and yellow bell peppers, capsicum and onions into big cubes of about the similar size. Marinate paneer, red and yellow bell peppers, capsicum and onions with mixture of all the ingredients mentioned for the Tandoori marination. Arrange the veggies and paneer on a skewer. Keep each of these veggie pieces between two paneer pieces so everyone gets equal portion of veggies and paneer. Now put the skewer in charcoal grill. Be sure to brush generous amounts of butter over the tikka, on both sides. Turn and cook it for about 5-8 minutes, till it is golden brown. Serve the mouth-watering paneer tikka with mint chutney and cucumber salad.
Ingredients : 50 g onion; 20 g clarified butter; 5 g chat masala
For the Lamb galouti kebab base: 1.26 kg mutton leg, boneless; 200 g mutton fat; 35 g garlic; 35 g ginger; 15 g coriander leaves; 300 g onions; 20 g red chillies; 100 raw papaya; 100 g cashew nuts, broken; 1 g saffron; a pinch of garam masala; a pinch of cumin powder; 1 g cardamom; 10 ml rose water; 100 g clarified butter; 10 g cloves; 100 g bengal gram, roasted; 27 g chilli powder; salt, to taste
Method: Mix all the ingredients well (without roasted chana dal) and mince it. Add the roasted chana dal to this along with clarified butter (pure ghee) then mince it once again to prepare the lamb galouti kebab base. Now make a small patties of the prepared base and shallow fry them in clarified butter on both sides for about three minutes. Serve the dish with ulta tawa parantha and laccha onions.
Angaari chicken tikka
Ingredients: 200 g chicken leg, boneless; 2 g chat masala; 5 g butter, unsalted
For the tandoori marinade: 1 kg curd; 180 g Kasmiri red chillies; 60 g garlic; 100 g ginger; 60 g coriander leaves; 70 g green chillies; 60 ml mustard oil; 100 g tandoori chicken masala
Method: Marinate boneless chicken legs in the tandoori marination. Arrange the marinated chicken on a skewer and place in on a charcoal grill for about ten minutes. Be sure to brush generous amounts of butter over the chicken, on both sides. Turn it and cook all sides till it is golden brown. Serve it with mint chutney and mustard sprouts.