CHICKEN/ MURGH HARYALI TIKKA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg Boneless – 850 gms
Paste Mint leaves 100 gms
Corinader Leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli -10 gms
First Marination
Ginger Garlic paste- 2 tbsp
Lemon Juice – 20 ml
Salt – to taste
Yellow Chilli Powder -1/2 tsp
Refined Oil- 10 ml
Second Marination
Hung Curd – 100 ml
Garam Masala – 30 ml
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.
Paste
Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.
First Marination
Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour
Second Marination
In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.
Cooking
1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
2. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4. When cooked transfer the chicken on the serving dish.
5. Serve hot garnish with chat masala, accompanied with salads and mint chutney

CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg – 16 nos
Mint leaves – 100 gms
Fresh Coriander leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli – 10 nos
Black Salt – to taste
Ginger garlic paste – 2 tbsp
Lemon juice -, 10 ml
Salt – to taste
Hung Curd – 100 ml
Garam Masala – ½ tsp
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side
In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.
First Marination
Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.
Second Marination
Second Marination
In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.
After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking
1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

SANGAM SEEKH KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken mince- 350 gms
Mutton Mince- 350 gms
Grated Cheese – 20 gms
Ginger Garlic paste – 1 tbsp
Chopped Ginger - 1 tbsp
Chopped Garlic -1 tbsp
Fried Curry Leaves – a few
Kashmiri Red Chilli Powder – 1 tbsp
Shehenshahi Masala- 1 tsp (Chef Special)
Egg Yolk – 1 no
Lemon Juice – 1 tsp
Turmeric Powder- ½ tsp
Saffron - a pinch
Kewra water – 1 tbsp
Choppe spring onions- 1 tbsp
Chopped Coriander – 1 tbsp
Melted Butter – for basting

Method
In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.
Divide this mince into 2 equal portions
Keep one part aside. To the other half add the remaining ingredients and mixed well.
Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking
1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

KAKORI KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Mutton Mince – 800 gms
Ginger Gaelic Paste -1 tsp
Cashewnut Paste – 3 tbsp
Salt – to taste
Garam Masala – 1 tbsp
Yellow Chilli powder –1 tbsp
Ghee – 20 gms
Melted Butter – for basting 30 ml

Method
In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.
Divide the mixture into 16 equal parts and make balls
Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.
Baste with melted butter and further roast for 5 to 6 minutes
Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain - 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method
Deshell and devein prawns tail. Wash, pat dry and keep a side
Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.
Marination of Prawns
First Marination
Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours
Second Marination
In a bowl whisk hung curd, add the remaining ingredients in the order listed and mixed well.
Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours
Marination Fish
Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours
Cooking
Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.
Prepare all the fillets in the same way and keep aside.
Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.
Remove the hang skewer to let excess moisture drain out completely.
Baste with melted butter and roast again for 2-3 minutes.
Transfer to a palate and serve hot with choice of salad and chutney.

Kulfi Faluda

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

INSTRUCTIONS

preparation for kulfi faluda

Soak the sabja seeds in enough water for 30 minutes.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.

prepare the faluda sev according to package instructions.
if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.

making kulfi faluda

Add 1 tbsp sabja seeds in a bowl or serving plate.
add 1 to 1.5 tbsp faluda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the faluda and sabja seeds.
pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi faluda immediately.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.

Chicken Tagine

Ingredients

1 tsp each ground ginger, ground cumin and turmeric
1/2 tsp each sea salt and ground black pepper
1 1/4 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 yellow onion, halved and thinly sliced
1 large carrot, sliced
1/2 cup low-sodium chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed (or 1 1/2 cups Almost Instant Chickpeas)
1/2 cup jarred, boxed or BPA-free canned unsalted diced tomatoes, with juices
2 tbsp chopped drained oil-packed sun-dried tomatoes
3 dates, pitted and chopped
3 cloves garlic, minced
1/4 - 1/2 tsp red pepper flakes
1 cinnamon stick
2 1/4 cups cooked kamut or whole-wheat couscous

Preparation for making Tagine

1. In a small bowl, stir together ginger, cumin, turmeric, salt and black pepper. Sprinkle over chicken. On the Instant Pot, press Sauté and set to More/High. Add oil and heat. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate; set aside.
2. Reduce Sauté heat to Less/ Low. Add onion and carrot and sauté for 3 minutes. Press Cancel. Stir in broth, scraping up browned bits from bottom of pot. Add chicken, chickpeas, diced tomatoes, sun-dried tomatoes, dates, garlic, pepper flakes and cinnamon stick. Lock lid and set release valve to Sealing. Press Pressure and set to More/High; adjust cooking time to 15 minutes.
3. When cooking is done, let pressure naturally release for 10 minutes (don’t move the vent), then carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Discard cinnamon stick and spoon chicken mixture onto plates. Serve with cooked kamut.

Tip: Chef prefer this dish garnished with fresh cilantro and served with lemon wedges.