TANDOORI SOYA CHAMP

Soya chaap 500 G     

Curd 100 G                  

Ginger 10 G                  

Garlic 10 G                   

Red chilli powder 1 tbsp

Turmeric powder 1 tsp    

Corainder powder 1 tbsp                                                                                            

Salt To taste              

Mustard Oil 20ML    

Kasoori Methi 10G   

PROCEDURE

1.    In a bowl add curd, ginger garlic paste, powdered spices and little mustard oil and marinate soya champ for 20-25 mins.

2.    Skewer marinated champ on rod evenly and cook. Basting with butter regularly.

PANEER TIKKA

Paneer 500G        

Cumin seeds 8G   

Ajwain 10G            

Garam masala 1 tsp                                                                                                         

Turmeric 1 tsp     

White pepper 1 tsp 

Kasoori Methi A pinch                                                                                                    

Besan 30G             

Yoghurt 50G        

Capsicum 50G      

Tomatoes 100G  

Onions 50G

PROCEDURE

                                                                                      

1.    Cut the paneer into big dices.

2.    Similarly cut capsicum, onion and tomatoes of same size of paneer.

3.    In bowl add cumin seeds and ajwain. Add curd and roasted besan.

4.    Add turmeric, kasoori methi, white pepper powder, garam masala and salt.

5.    Mix the marination properly, add dices of paneer, capsicum, onions and  tomatoes.

6.    Allow to marinate for 30 mins. 

7.    Arrange it on skewer and cook it nicely by basting it with butter.

HARYALI MURGH TIKKA

Chicken Boneless 600g        

Spinach 100g                     

Fresh Mint 50g                  

Fresh Corainder 50g    

Curd 50g                              

Lemon juice 5ml                

Ginger 10g                           

Garlic 10g                           

Green chillies 8g             

Garam Masala powder 10g  

Salt to taste                      

Red chilli powder 10g  

Coriander powder 10g 

PROCEDURE

1.    Make a paste of ginger and garlic.

2.    Blanch spinach, mint, fresh corainder and green chillies refresh it.

3.    Make a paste of above ingredient.

4.    In a bowl add curd, add garam masala powder, ginger garlic paste and green paste mix it nicely and other rest ingredient.

5.    Add chicken pieces to this mixture and allow to marinate for 40 mins 

6.    Skewer the chicken pieces evenly on tandoor and cook. Basting it regularly with butter.

MURGH MALAI TIKKA

Chicken Boneless 500g

Cheese 60g                           

Ginger 10g                             

Garlic 10g                             

Cream 25g                              

Green chillies 5g               

Salt To taste                        

White pepper powder 5g

Fresh coriander For garnish                                                                                    

Mace  5g                                  

Nutmeg  5g                             

Egg 1nos                                 

PROCEDURE

1.    Make ginger and garlic paste.

2.    Make a powder of mace and nutmeg.

3.    Cut chicken into medium pieces

4.    In bowl break egg, add grated cheese and mash. Add finely chop green chillies and finely chop coriander, add white pepper powder, ginger garlic paste, Mace and cardamom powder and cream.

5.    Add chicken pieces to above mentioned mixture and marinate for 40 mins. 

6.    Skewer chicken pieces evenly on rod and cook. Basting it with butter regularly.

CHICKEN TIKKA

INGREDIENTS                                                                                        UNIT              RATE                    QTY                 COST

Chicken Boneless 600G                                                                           

Curd 100G                        

Ginger 15G                        

Garlic   15G                      

Cumin powder 10G        

Corainder powder 5G 

Red chilli powder 10G                                                                               

Turmeric powder 5G    

Salt To taste                   

Lemon juice 10G                

Besan 100 ML                         

Mustard Oil 50 ML               

White pepper  powder  5G

Green Cardomom 5G

PROCEDURE

1.    Cut the chicken boneless into medium pieces

2.    Make a paste of ginger and garlic paste

3.    Make a powder of mace and green cardamom

4.    First marinate the chicken with ginger garlic paste and lemon juice. Keep it for 30 min

5.    Now in bowl add curd, powder masala, roasted besan and mustard oil.

6.    Place marinated chicken into above mixture and keep it for 30 mins.

7.    Skewer the chicken pieces evenly on tandoor rod and cook it nicely. Basting it regularly with butter.

PANEER 65

Paneer 250g           

Curry leaves 10g

Mustard seed 10g         

Red chilli powder 10g

Ginger 15g               

Garlic 15g               

Refined flour 40g        

Rice flour 40g       

Garam Masala 10g        

Salt To taste          

Lemon Juice 10ml

Tomato Ketchup 30g   

Vinegar 5ml             

Oil 100 ml                

Onion  25g               

PROCEDURE      

1.    Mix  refined flour and rice flour in equal quantity in bowl

2.    Add ginger garlic paste, red chilli powder, garam masala powder, salt and lemon juice.

3.    Add water to form thick batter. Add paneer cubes and mix it in batter. Deep fry the paneer.

4.    In separate sauté pan add oil. Add mustard seeds, curry leaves, allow to crackle.

5.    Now add chop ginger and chop garlic, sauté for while.

6.    Add chop onion and cook onions till translucent. Now add tomato ketchup. Add salt.

7.    Now add paneer pieces into this mixture and toss it well.

8.    Garnish with chop coriander.

9.    Serve hot.

SEMIYAN PAYASAM

Sewai 200G           

Milk 800G  

Sugar 150G          

Almonds 20G       

Raisin 20G  

Ghee 25G

PROCEDURE

                    

1.    Saute sewai in ghee.

2.    Boil the milk.

3.    Add sugar. Now add sewain and boil. 

4.    Now add dry fruits and let it cool.