ACHARI PANEER TIKKA

Paneer 500g                  

Capsicum 80g                

Tomato 100g                 

Onion 80g                       

Fennel seeds 10g       

Fenugreek seeds 10g      

Mustard seeds 10g    

Onion seeds/kalongi 10g                                                                                           

Red chilli powder 5g 

Turmeric powder 5g  

Corainder powder 5g      

Mustard oil 10g          

Curd 20g                         

Besan 15g

PROCEDURE

                                                                                      

1.    Cut the paneer into cubes

2.    Cut the capsicum, tomatoes and onion in similar way as of paneer.

3.    Roast fennel seeds, fenugreek seeds, kalongi and mustard seeds in pan

4.    Grind it into powder. Now mix cooked mustard oil with this spices powder ie ACHARI MASALA..

5.    In bowl add curd, red chilli powder, turmeric and coriander powder.

6.    Add Achari masala and roasted besan. Mix the marination add paneer cubes and vegetables.

7.    Let it marinate for 30 mins. 

8.    Arrange paneer and vegetables on skewer and cook it in Tandoor for 15-20 mins.

KASTURI KABAB

Chicken boneless 500g                                                                                               

Eggs 2 nos                      

B readcrumb 25g    

Ginger 10g                 

Garlic 10g                  

Lemon  10g                 

Besan 30g                   

Fresh coriander 15g   

Saffron 1g                 

Cumin seeds 4g

PROCEDURE

                                                                                      

1.    Cut the chicken into big dices

2.    Marinate the chicken pieces with ginger garlic paste, salt and lemon juice

3.    In sepearte sauté pan add little oil and add besan.

4.    Roast the gramflour (besan) and take it out little quantity and keep aside

5.    In bowl mix roasted besan, breadcrumb, chop coriander and add marinated chicken.

6.    Whisk egg white to foam consistency add saffron and cumin seeds.

7.    Arrange the chicken pieces on skewer and apply this egg foam on top chicken with light hand. 

8.    Cook it in Tandoor for 10-15 mins and serve hot.

KHAMEERI ROTI

Atta 500G                                                                                 

Salt 4G                                                                                       

Yeast 8G                                                                                     

Sugar 5G                                                                                    

Water 250ml                                                                           

Butter 60G

PROCEDURE

                                                                                      

1.    Mix all the above mentioned ingredient in tray.

2.    Knead a smooth dough

3.    Allow to rest the dough

4.    Make pedhas or balls from the dough for roti

5.    Flatten it with hand and arrange on gaddhi and cook in tandoor.

6.    Apply butter when cooked. 

7.    Serve hot.

BHARWAN TANDOORI ALOO

                                                                      COST

Potatoes 500g                                                                       

Mushroom 250G                                                                                            

Onion 50g                                                                                                          

Curd80G                                                                                                            

Ginger 10G                                                                                                        

Garlic 10G                                                                                                        

Red chilli powder 2 tsp                                                                                                

Turmeric powder     1 tsp                                                                                              

Corainder powder  1 tsp                                                                                              

Salt to taste                                                                                                   

Mustard Oil 50ml                                                                                         

Besan 30G                  

PROCEDURE

                                                                                                         

1.    Peel the potatoes and scoop out the potatoes in order to make cavity in the centre for stuffing.

2.    Deep fry the potatoes till golden brown color.

3.    For stuffing: In separate sauté pan sauté onion, add ginger garlic paste, powdered spices and cook.

4.    Now add chop potatoes and mushroom and cook till potatoes becomes soft.

5.    Fill the cavity with the stuffing.

6.    In a bowl add curd, ginger garlic paste, besan, mustard oil, powdered spices and mix well to form smooth paste.

7.    Now add stuffed potatoes and coat with paste.

8.    Arrange potatoes on skewner and cook it in tandoor. Serve Hot.

TANDOORI GOBHI

Cauliflower 1kg         

Curd 150g                      

Ginger 15g                      

Garlic 15g                      

Red chilli powder 1 tbsp  

Turmeric powder 1 tsp      

Corainder powder 1 tbsp

Salt To taste                 

Mustard Oil 20            

PROCEDURE

                                     

1.    Cut cauliflower into medium florets. Blanch florets in hot water.

2.    In a bowl add curd, ginger garlic paste, powdered spices   and little mustard oil and marinate cauliflower

3.    Skewer marinated cauliflower on rod evenly and cook. Basting with butter regularly

4.    Cook it in tandoor.

5.    Serve it hot

DUM KA KABAB

Lamb Mince 500g    

Cashewnut 75g       

Almond 30g               

Coconut 50g            

Corainder powder 10g                                                                                                 

Cloves 3g                   

Cinnamon sticks 2g    

Green cardamom 6g

Cumin seeds 3g        

Onion 25g                   

Oil to fry onions    

Red chilli powder 5g 

Turmeric 3g               

Salt TO TASTE         

Mint 10g                      

Fresh Corainder10g 

Green chillies 3g   

Ginger paste 10g    

Garlic paste 10g

PROCEDURE

                                 

1.    Fry onions till golden brown and make paste.

2.    Put cashewnut, almonds, coconut fresh, cumin seeds, cinnamon stick, green cardamom and cloves to blend a fine paste .(white paste)

3.    Take mince add brown onion paste, white paste, ginger garlic paste, coriander powder, red chilli powder, salt and mix well.

4.    Spread the mince on tray, make a well in the centre. Placing glowing charcoal n katori and pour oil/ghee and cover the mince with lid for about 10 mins. Uncover the mince and add chop mint, coriander and green chillies.

5.    Arrange the mince on skewer and cook in tandoor.

MUTTON SEEKH KABAB

Lamb Mince(Keema) 500G    

Garam Masala 5G          

Garlic  paste 15G          

Raw Papaya Paste 20G         

Ginger  Paste 15G         

 Cream 30G                       

Onion 50G                         

Carom Seeds 5G             

Dried Mango Powder 5G     

Rock Salt 5G                   

Cumin Seed 5G                 

Dry Ginger 5G                  

Black Pepper 5G            

Nutmeg Powder 5G       

PROCEDURE

1.    Wash the mince and put in a strainer and gently press to squeeze out all the water.

2.    Chop onions finely.

3.    Mix all the ingredients to the mince and knead well.

4.    Keep aside for 1 hour.

5.    Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.

6.    Press the mince on to a hot skewer. You can also add roasted besan to bind the mixture properly.

7.    The mince will immediately stick to the hot skewer.

8.    Repeat with left over mince on all the other skewers.

9.    Place the skewers in the oven. Keep rotating the skewers occasionally.

When cooked, gently remove the kababs from the skewers with the help of a napkin.

To serve sprinkle some chat masala and lemon juice on the kababs.