Vegetable Seekh Kebab
Ingredients
30 gm carrots, grated
5 gm beans, chopped
20 gm cauliflower, grated
3 gm shahi jeera
5 gm ginger, chopped
4 gm garlic, chopped
2 gm green chillies, chopped
5 gm yellow chilli powder
20 gm roasted chana dal powder
6 gm tandoori garam masala powder
2 gm turmeric powder
3 gm jeera powder
2 gm chat masala
20 ml butter
40 ml oil
Salt to taste
Method
Mix the carrots, cauliflower florets and beans with salt. After few minutes, the mixture will ooze water, squeeze the mixture and take out all the water. Heat refined oil and add shahi jeera to it. To that add chopped ginger and garlic and sauté till brown. Then add chopped green chillies and keep cooking.
Add the carrots-beans mixture and sauté for some time. To that add the powdered masalas and cook till done. When done, spread the mixture on a stainless steel tray and cool. Add roasted chana dal powder and mix thoroughly, then make medium sized balls. Mould the mixture on a skewer and char grill in a tandoor.
When it turns golden brown, remove from skewer, apply butter for basting and sprinkle chaat masala. Check seasoning and serve hot.
Bharwan Paneer Tika
Ingredients
500 gm paneer, cubed
20 gm potato, grated
15 gm cashew nut
6 gm raisins, chopped
30 gm cheese
5 gm garlic paste
5 gm burnt garlic powder
2 gm green chilli, chopped
20 gm Kashmiri red chilli powder
5 gm yellow chilli powder
100 gm hung yoghurt
10 gm tandoori garam masala powder
5 gm turmeric powder
2 gm kasoori methi powder
2 gm chat masala powder
15 gm mango murraba
30 ml refined oil
10 gm butter, Salt to taste
Method
Cut the paneer into cubes and slit in triangular shape for the stuffing. Grate the remaining cottage cheese, potato and mix with chopped raisins and grounded, roasted cashew nut. Add chopped green chilli and mango murraba to the mixture and mix well, check for seasoning. In a bowl, mix cheese with garlic paste, burnt garlic powder and other masalas. To that add refined oil and hung yoghurt, mix well. Add this to the potato mixture.
Then, fill the slit paneer with the potato-cheese stuffing and let it marinate in salt and red chilli powder for a while. Store it in a cool place.
After an hour hour, arrange the stuffed cottage cheese in a skewer and grill in a tandoor. When the paneer starts to become brown at the edges, remove the skewer and serve hot.
By Chef Gul Shad, Taj Falaknuma Palace
Soya Granules Samosa
Ingredients
2 cups of all purpose flour
1 cup whole wheat flour
1½ tsp oil,
Salt to taste
½ cup of water
1 chopped onion
1 cup soya granules
¼ tsp turmeric powder
½ tsp chilli powder
¼ tsp coriander powder
½ cup chana dal, soaked and boiled
A bunch of coriander, chopped
½ bunch of mint
Pinch of garam masala
Juice of 1 lime
A little chopped
ginger-garlic
Method
For the stuffing, add little oil in a pan, add chopped onion, salt and fry the onions until translucent. To that add some chopped ginger and garlic. Add a little turmeric powder, red chilli powder, coriander powder, soya granules (soaked in water and drained), chopped mint leaves, coriander leaves and chana dal (boiled and drained). Cook this well till the moisture is completely gone. Sprinkle a little garam masala and lime juice. Switch off the flame. Transfer the stuffing onto a plate to cool.
Take two cups of all purpose flour in a mixing bowl, add one cup of whole wheat flour, little salt, and oil. Add a little water and make a soft dough. Cover the dough with a wet cloth and rest it for 15 minutes. Divide the dough into smaller portions and cover it again and let it rest for 15 minutes.
With help of the rolling pin, roll the dough into a very thin sheets. Heat a tawa and once the tawa is really hot, place the roti and fry it on both sides for just few seconds. Remove and trim the edges and cut them into long strips. Cut the long strip into two and wrap them in a wet cloth. Take one of the strips and fold it into a cone and stuff the mixture inside. Apply some maida paste (a little maida with water) on the open side of the cone and seal the edges well. Deep fry the samosas in hot oil until crisp and golden in colour.
By Chef Sanjay Thumma,YouTube Chef
