MAKHNI GRAVY

Jeera                              5 g                                                                     

Green Cardomom  10 g                                                             

Black Cardomom   10 g                                                                 

Cinnamon                  10 g                                                                    

Javithri                      10 g                                                                     

Bay leaf                       5 g                                                                      

Tomatoes               500 g                                                                    

Green Chillies        25 g                                                                   

Ginger paste          25 g                                                                     

Garlic paste          15 g                                                                      

Red Chilli powder 1 tbsp                                                         

Corainder powder 2 tbsp                                                        

Kasoori methi      1 tbsp                                                               

Sugar/Honey      As required                                                 

Cream                       50 ml                                                                       

Khoya                       20 g                                                                        

Butter                      20 g                                                                       

Cashewnuts           30 g                                                                     

Magaz                      30 g                                                                         

Salt                       To taste

PROCEDURE     

                                                                                

1.      Cut tomatoes in Half.

2.      Make ginger and garlic paste. Paste of cashewnuts and Magaz.

3.      In a pot add whole garam masalas, tomatoes, green chillies, ginger and garlic paste and little water.

4.      Keep it for boiling. Cook till tomatoes gets mushy

5.      Remove the whole spices and blend the entire mixture into fine puree

6.      Strain puree in order to remove skin and seeds.

7.      Blend again the skin and seeds residue. Mix with strain puree.

8.      Cook blended puree till it gets reduced. 

9.      Add powdered spices, paste of cashewnuts and Magaz for thickening and salt. 

10. Add kasoori Methi, sugar/honey in order to balance the sourness. Finish the gravy by adding butter and cream.

PINDI CHOLE

Onion                              200 G                                                                                                

Ginger paste                25 G

Garlic paste                 25 G

Anardana powder      2 tsp                                                                                              

Amchur Powder          2 tsp                                                                                              

Tea bags                         3  G  

Kabuli Chana                100                                                                                                

Chole Masala              1 tbsp                                                                                            

Tomatoes                       200 G                                                                                                

Salt                                  As required                                                                                

Oil                                    80 G

Red Chilli powder      1 tbsp                                                                                            

Turmeric powder       2 tsp                                                                                              

Corainder powder    2 tbsp                                                                                            

Jeera powder               1 tbsp                                                                                            

Chop Corainder         30 G

Whole red chillies    10 G

Jeera                               10 G

Methi dana                     5   G

Corainder seeds        10 G

Cloves                            10 G

Cinamon                         10 G

PROCEDURE

1)    Soak Kabuli chana overnight. Boil the chana along with tea bags and potli of cloves, cinnamon, bay leaves and coriander seeds.

2)    Heat oil in handi, add chop onions and cook till it turns golden brown color.

3)    Add ginger garlic paste.

4)    Add powdered masalas, anardana powder, chole masala and cook it for sometime

5)    Now add chop tomatoes and cook it.

6)    Now add boiled chana and along with water.

7)    Garnish with onion rings and chop corainder

HARA BHARA KABAB

                                                                                                                    COST

Potatoes   150 g                                                                   

Spinach        1 Bunch                                                     

Peas                80 g

Ginger           25 g

Green chillies    10 g 

Cornflour/Besan    40 g 

Fresh coriander        25 g

Chaat Masala          To sprinkle                             

Salt                                  To Taste                                  

Oil                                    Deep fry

PROCEDURE          

                                                                                                                                                   

1.     Blanch spinach and green peas.

2.     Chop the spinach finely. Boil Potatoes also and mash it. 

3.     In bowl mix mash potatoes, chop spinach and green peas. Add salt, chop ginger, chop green chillies and cornflour / besan,  make small tikki and deep fry. 

4.     Sprinkle chaat masala on the top before serving hot.

                                                            GARNISHING

SIKHAMPURI KABAB

Lamb boneless           250 G                                        

Chana dal                     50 G                                         

Whole red chillies  5 G                                            

CLoves                        3 G                                            

  Peppercorn                3 G                                             

  SALT                        To taste                                       

 GingerPaste            8 G                                        

Garlic paste             8 G                                      

Fresh coriander    5 G                                          

Fresh mint                 5 G                                      

Cumin powder          1 Tsp                                        

Red chilli powder  1 Tsp                                         

 Corainder powder 1 tsp                                

Turmeric                      ½ tsp                            

Hung Curd                  50 G                                                                                                                   

Onions                          70 G                                                                                                                   

Lemon                            2  G                                                                                                                      

Oil                                  For shallow fry

PROCEDURE

                                                 

1.      Cut the lamb into cubes. Put the lamb into handi

2.      Add onion, chana dal, whole red chillies, cloves and peppercorn. Boil the lamb on slow heat till it becomes tender.

3.      Allow to cool. Blend the lamb mixture into fine paste.

4.      In separate bowl add fried onions, powdered spices, chop mint, chop coriander, salt and lamb paste. Mix it thoroughly 

5.      Make small balls of mixture, flatten it between palm. Make cavity in the centre fill it with hung curd mixture. Cover it and flatten it again and shallow fry.

WARQI KHEEMA LUKMI

Mince meat                     300 G                                                                                                   

 Refined flour              450 G                                                                                                     

Butter                             150 G                                                                                                     

 Salt                                 To taste                                                                                              

Lime juice                       1tbsp                                                                                                     

 Onions                           50 G                                                                                                        

 Ginger garlic paste   5 G                                                                                                           

 Oil                                   To fry                                                                                                   

 Turmeric powder       ¼  tsp                                                                                                    

 Green chilli                 10 G                                                                                                        

 Coriander powder     4 G                                                                                                           

 Garam masala              ¼ tsp                                                                                                     

 Red chilli powder      ½ tsp                                                                                                     

 Mint leaves                   15 G                                                                                                        

 Coriander leaves       20 G

PROCEDURE

                                                        

1.      For stuffing: In separate pan add oil. Add chopped onions sauté for while.

2.      Add ginger garlic paste and powdered spices.

3.      Add chop mint and chop coriander.

4.      Add minced meat and allow to cook on medium flame. Add salt.

5.      When meat is cooked and mixture is dry remove from flame and cool it down.

6.      In bowl collect all purpose flour, add little butter, salt, lime juice and by adding water make smooth dough. Allow to rest the dough.

7.      Divide the butter into three equal portion. Roll the dough into rectangle apply 1 part of butter, sprinkle some dry flour on it and make book fold. Allow to refrigerate.

8.      Repeat the above process more two times so as to use all parts of butter.

9.      Roll the dough into rectangle. Cut it into small squares. Place the stuffing in the centre and fold the other half by sealing the edges and then deep fry. 

10. Serve hot.