KER SANGRI

Ker         200 g                                                                                            

Sangri  200 g                                                                                            

Curd       50 g 

Red chilli powder    10 g 

Turmeric powder     10 g 

Corainder powder  10 g 

Salt            To taste                                                                                      

Cumin seeds     5 g    

Oil                     25 ML

Ginger             15 g 

Garlic           15 g

PROCEDURE

                                 

1.    Soak ker and sangria overnight.

2.    Boil both ingredients till they get soft.

3.    Take kadhai add oil when it gets hot add cumin seeds.

4.    Add ginger garlic paste and sauté for  while.

5.    Add powdered spices and little water.

6.    Add ker and sangri cook for while add salt.

7.    Now add curd and mix nicely. 

8.    Garnish with chop corainder

                                  GARNISHING

MURGH KE SOOLEY

Chicken Boneless 300 G    

Ginger    10 G                             

Garlic    10 G                              

Kachri powder  5 G                 

Cloves Powder  3 G              

Nutmeg powder  3 G               

Cumin seeds powder  5 G    

Salt       To taste                      

Red chilli powder 10 G        

Amchur powder    5 G            

Black pepper powder   5 G 

Green cardamom 5 G             

Black Rock salt powder  5 G                                                                 

Butter      For basting

PROCEDURE

                                              

1.    Cut the chicken in cubes.

2.    Marinate the  chicken with ginger garlic paste, kachri powder, red chilli powder, Clove powder, cumin seeds powder, salt and curd.

3.    Arrange the chicken on skewer and barbeque.

4.    Basting it with butter.

5.    For Soola Masala:  Blend amchur powder, rock salt powder, green cardamom, black peppercorn powder and nutmeg. 

6.    When chicken is ready sprinkle soola masala on chicken and serve it with onion rings.

BAJRA KI ROTI

Pearl Millet Flour (Bajra ke atta) 500 G                

Lukewarm water   150 ML

PROCEDURE

                                                                     

1.    Take flour in flat plate make a well in the centre.

2.    Add lukewarm water and knead the dough.

3.    As there is no gluten in dough so knead with soft hand just to assemble.

4.    Wet your palms with little water and make small ball of dough, flatten the ball between your palm by changing the sides.

5.    Cook it on griddle from both sides.

6.    Apply ghee or butter. And serve hot.

TIKONI PARATHA

Atta    200 G                                                           

Water   120 G                                                        

Oil          60ML                                                         

PROCEDURE

1.    Take atta make well in centre, add half quantity of water and knead.

2.    Add again half quantity of water and knead it well so form smooth and pliable dough

3.    Divide the dough into 8 equal balls

4.    Roll the dough into small disc

5.    Apply oil and fold half to half moon shape

6.    Again apply little oil and fold into triangular shape

7.    Now roll the dough into triangle and cook with little oil.

SHEERMAL

Refined flour   500 g

Sugar                    7 g  

Yeast                     7 g  

Milk                        200 ml                                                                                                   

Salt                       3 g  

Saffron               2 g  

Butter/ghee     50 g

PROCEDURE 

1.    Ferment yeast by adding sugar, salt and water.

2.    Take refined flour and add this yeast mixture to the it and mix.

3.    Add milk to refined flour to form a very soft and sticky dough. Allow to ferment until the dough rises in volume.

4.    In small katori add warm milk and add saffron, to have yellow color.

5.    Once the dough is fermented. Make small balls of it and roll it with rolling pin to medium thickness.

6.    Prick the disc with fork. Apply saffron milk to have yellow color.

7.    Cook it in Tandoor or Bake it in oven at temp of 200 c for 10 mins.