Hari Subz Seekh

Ingredients

2 Tbsp Gram Flour/besan

1 Cup Cabbage grated

1 Cup Carrot grated

1 Cup Broccoli grated

1/4 Cup Beetroot grated

1/4 cup Peas shelled boiled)

100 Gram Paneer grated

150 Gram Potatoes boiled mashed

2-3 green chillies chopped

leaves Mint and coriander chopped

Salt to taste

1 tsp Red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp chaat masala powder

1 tbsp. Oil

Method of making mixed vegetable seekh kebab

Heat a pan and dry roast the besan/gram flour for 4-5 minutes on medium low heat and keep it aside.
Now in the same pan saute grated cabbage, broccoli, carrots and take them out in a bowl.
Allow the vegetable mixture to cool down and add grated beetroot, boiled peas, grated paneer, boiled and mashed potatoes along with roasted beasn/gram flour and all spice powders.

Make a tight dough with this mix.

Divide it into 7-8 portions and roll out into shapes of cylinder like seekh kabab (see video)
Heat up a grill pan or regular nonstick pan spread the oil with the help of brush or spoon and cook the kababs while rolling from all the sides and when outer skin starts to crisp up the kababs are ready to serve.
Serve these veg kebabs hot with sides of onion rings, lemon wedge, mint and some green or sweet mango chutney

Bhutta Seekh Kebab

What all required for Bhutta Seekh

Baby corn cobs, slit into 2 lengthways - 8
Paneer - 250gms
Green chillies, chopped - 5 to 6
Ginger-garlic paste - 1 teaspoon
Chopped fresh coriander - 3 teaspoon
Ginger, chopped - 1inch
Kashmiri chilli powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Chaat masala - 2 teaspoon
Tandoori masala - 1 teaspoon
Bread slices, soaked and crumbled - 4
Salt to taste
Butter -for basting 30 gms

Method:
Blanch the baby corn cobs in 2 cups of water. Drain and cool.
1. Place the paneer in a deep bowl and mash it well. Add the green chillies, ginger-garlic paste, fresh coriander, ginger, chilli powder, garam masala powder, chaat masala, tandoori masala, bread and salt. Knead well to make a smooth dough.
Divide the dough into 16 portions. Shape into elongated 1 1/2inch-thick kababs. Insert a halved baby corn cob into each kabab in such a way that 2inches of the cob sticks out.
2. Heat a tawa. Place the kababs on it, drizzle a little oil all around and shallow fry till golden brown. Turn the kababs over frequently so that they brown evenly. Serve hot with ketchup.

Chole Bhatura with pindi Chole

Chole Bhatura

Ingredients

2 cups maida / all-purpose flour / plain flour

1 tbsp rava / semolina

1 tsp sugar

salt to taste

½ tsp baking powder

¼ tsp baking soda / cooking soda

2 tsp oil

1 cup curd / yogurt

ingredients:

½ cup maida / all-purpose flour / plain flour, for dusting

oil for deep frying

Ingredients for chole

full recipe of chole

Instructions

Bhatura dough recipe:

in a large mixing bowl take maida.
to that add rava, sugar and salt.
also add baking powder and baking soda and mix well.
furthermore, add oil and rub with the flour.
also add curd and start to knead dough.
knead and punch the dough well for at least 5 minutes.
further, grease the dough with oil.
cover with moist cloth and rest for at least 2 hours.
further, roll and get to a long shape. pinch the dough into medium sized balls.
then make balls between your palms.
finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.

frying bhatura recipe:
firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
and, press with the spoon to puff up.
also once they begin to puff, splash oil over the bhatura till they puff completely.
flip over and fry the bhatura till golden brown all over.
then drain the this into tissue paper to remove excess oil. fry all batura same way.
finally, serve bhatura with chole curry and latcha onions, lemon and pickled green chillies, traditionally Punjabi way..

SURKH LAL MURGH TIKKA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken Leg (Boneless) – 800 gms
Hung Curd – 300 gms
Ginger Garlic Paste – 1 tbsp
Green Chilly Paste – 1 tbsp
Red Chilly Powder – 2 tsp
Red Chilly Paste – 2 tbsp
Kebab Chini Powder – ¼ tsp
Chaat Masala Powder – 1 tbsp
Salt – To taste
Corn Flour – 2 tbsp
Lemon Juice- 1 tbsp
Refined Oil -80 ml

Method
1. Clean, wash and cut chicken leg into four pieces each, pat dry with clean cloth and keeps aside.

Marination
2.In a bowl whisk hang curd and add the remaining ingredients in the order listed. Red chilly can be used as per the personal preferences.
3. Add Chicken pieces in this mixture and rub well, keep a side for 3 hours.
Cooking
4. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
5. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
6. 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.
7.When cooked transfer the chicken on the serving dish.
8. Serve hot garnish with chaat masala, accompanied with salads and mint chutney

CHICKEN/MURGH JEERA TIKKA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken Leg (Boneless) – 850 gms
Hung Curd – 200 gms
Ginger Garlic Paste- 2 tbsp
Brown Onion Paste – 1 tbsp
Roasted Cumin Powder- 4 tbsp
Kashmiri red Chilli Powder – 2 tsp
Black Salt- 1 tsp
Refined Oil – 80 ml
Salt to taste
Minced Butter for basting
Method
Clean, wash and cut each chicken leg into 4 pieces into pieces, pat dry and keep aside.

Marination
1.In a bowl whisk hung curd add ginger, garlic paste, brown onion paste, Shahi Jeera, and the remaining ingredients in order listed, adjust seasoning.
2.Put Chicken pieces in this mixture and rub well, keep a side.

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.Transfer the chicken on the serving dish.
5.Serve hot garnish with chaat masala, salads and mint chutney

Hara Kebab

Ingredients

250 gm spinach
100 gm peas
5 gm chopped green chilli
5 gm cumin powder
5 gm powdered green cardamom
salt as required
150 gm potato
100 gm gram flour (besan)
10 gm chopped ginger
5 gm mace powder
20 gm cashews
150 gm ghee

Method of making

1. Blanched the spinach in salted water. Drain and keep them in cold water. Finely chopped the spinach and keep aside.

2. Boil the potato, green peas and mash properly. Take a small pan and roast gram flour till golden brown.

3. Then mix all the kebab ingredients and make smooth dough.

4. Shape into cutlet patties and top with cashew nut halves. Then shallow fried the kebab in golden brown both side.

5. Served hot with the chutney and salad of your choice.

Aloo Tikki

Ingredients

4 potatoes (peeled), boiled
1/2 tsp coriander seeds
1/2 tsp pepper
1/2 tsp cumin
1/2 cup peas, boiled
to taste sea salt
2 tsp ginger paste
100 ml refined oil
1 onion, julienne
1 green chilli, chopped
1 bunch fresh coriander, small
1/2 tsp red chili powder
How to Make Aloo Tikki

1. Dry roast coriander seeds, pepper and cumin in a pan. Powder the dry roasted spices into mortar and pestle.
2. In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two together and mix well.
3. Add 2 tsp ginger paste.
In a pan, saute one onion (julienne) with refined oil and add them into aloo tikki mixture.

4. Add little salt, roasted masala spice, green chilly, fresh coriander and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture.

5. Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes.

6. Sprinkle some flour onto them.

7. In a pan, shallow fry the aloo tikki with refined oil.

decorate the dish as per your liking and enjoy it with the choice of salad and chutney.