Paneer Dahi seekh Kebab

Ingredients for Paneer Dahi seekh Kebab

200 gms Paneer Grated

1 cup Hung Curd

1 cup Bread Crumbs

2 teaspoon roasted Besan/Gram Flour

1 teaspoon Chaat Masala

½ teaspoon Kasuri Methi

Salt

1 teaspoon Kebab Masala

1 tablespoon wet Tandoori Masala paste

1 teaspoon Ginger Paste

Fresh Coriander

2-3 tablespoon Oil

1 teaspoon Black Pepper

Making of Paneer Dahi Seekh

Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.
When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.

After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.

When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.
After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.

Add some freshly chopped coriander leaves and mix the
ingredients.
Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.
Keep pressing the batter with your finger for a smooth texture.
Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.
Gently push them with your fingers so that they don’t break.
Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.
Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.

Chicken Seekh Kebab

Ingredients of Chicken Seekh Kebabs

1 Cup Meat (minced)
1/2 tsp Chilli flakes
1 tsp Ginger & garlic paste
2 tsp Lemon juice
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala
3 tsp Onion paste
1 tsp Bread crumbs
1 Egg (yolk and white separated)
tsp Olive oil
To taste Salt

How to Make Chicken Seekh Kebabs

1. In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.
2. To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.
3. Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.
4. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. Garnish with lemon or lime wedges and serve with delicious fresh green coriander or mint chutney.

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