MENU 5Keema Matar

Paneer Pasanda

Warqi Parantha

Shahi Tukda

KEEMA MATAR

Ingredients QuantityMinced Meat 750 gmWhole Spices(Bay leaf, peppercorn, black cardamom,Cloves, cinnamon)Chopped Onions 250 gmG & G paste 75 gmChopped Tomatoes 200 gmBoiled Peas 200 gmPowdered Masala(Red chilly powder, coriander powder, Salt, Kashmiri Mirch)Oil 150 ml

METHOD: Boil peas separately & keep aside. In a Kadhai, heat oil & add whole spices. Add chopped onions & cook till golden brown. Add G & G paste & stir fry till cooked. Add the minced mutton, followed by the powdered masalas. Stir for 5 minutes, breaking

up any lumps if formed. Add 150 ml water & bring to a boil. Add chopped tomatoes. Cover, lower the heat & simmer for half an hour. Add peas. Followed by coriander leaves, garam masala & lemon juice. Mix well & simmer covered till it attains required consistency. Adjust seasoning & serve hot.

PANEER PASANDA

Ingredients Quantity

For Paneer cutletsPaneer 500 gmCoriander leaves 50 gmGreen chilies 15 gmKhoya 150 gm Chat masala powder 75 gm Red chilly powder 20 gm Garam masala powder 10 gmDry nuts 50 gm

For BatterGram flour 350 gmSalt 1 tbspTurmeric ½ tspChilly powder 1 tspOil 1 tspWater 200 ml

For the GravyWhole spices(Bay leaf, black cardamom & green Cardamom, cinnamon)Onion Paste 400 mlG & G paste 100 gmPowdered masala(Degi mirch, coriander powder, turmeric,Red chilly powder, salt, garam masala)Tomato Puree 150 mlFenugreek powder 1 tbspCream 100 mlOil 100 ml

METHOD: For cutlets, cut thin slice of cottage cheese. Make filling by mixing leftover cottage cheese, chopped coriander & green chilies, Khoya

& powdered spices. Put the stuffing in between two slices of cottage cheese, coat with prepared batter &

deep fry. For gravy, heat oil in a pan. Add whole spices followed by G & G Paste. Add onion paste, cook till oil separates. Add powdered masala. Add tomato puree. Cook it till oil seperates. Add fenugreek powder. Adjust seasoning & consistency. Add cream & remove from flame. Pour it over paneer cutlets. Garnish with cream & coriander leaves.

WARQI PARANTHA

Ingredients QuantityRefined flour 350 gm Salt 1 tbspSugar 2 tbspOil 4 tbspMilk 100 mlRosewater 10 mlWater 150 ml

METHOD: Combine all the ingredients & knead into a very soft dough. Divide into balls of equal size. Roll out into circle, apply oil & give it a book fold( 1/3 of dough over one another). A book fold is given again. Refrigerate for 15-20 minutes. After refrigeration, roll out the dough using oil or little dusting. Shallow fry. It is usually rolled out in square shape & cut diagonally.

SHAHI TUKDA

Ingredients QuantityBread slices 8 no.Sugar ½ cupMilk 2 ltrsWater 100 mlDry fruits 150 gm(cashew nut, pistachios, almonds)Saffron 4-5 strands in 2 tbsp milkOil (To fry bread)

METHOD: Place the milk in a thick bottomed vessel & bring it to a boil. Reduce milk to 1/3rd of its original quantity. Add saffron milk & a little sugar. Remove

from flame & chill till serving time. In another bowl, prepare sugar syrup. Cut bread into triangles & deep fry. Dip each bread slice into sugar syrup. At time of serving, pour saffron flavoured thickened milk over the bread & garnish with

nuts & serve.

MENU 6Macher Sorshe Jhol

Aloor Dum

Loochi

Payesh

MACHER SORSHE JHOL

Ingredients QuantityRohu Fish 1 kgMustard oil 500 ml(To deep fry fish & For curry)Green Chilies 15 gm(Whole & split) (5 no.)Mustard Paste 2 tbspTurmeric & red chilli pwd 2 tbspWater 100 mlSalt to taste

METHOD: Marinate the fish with salt & turmeric and deep fry in mustard oil. In a separate Kadhai take mustard oil. Add turmeric & red chili powder solution. After boiling add fried fish. Cook it for 2-3 mins. Add paste of yellow mustard seeds+black mustard+ poppy seeds+ green chili(4:4:2:1) Cook it for 5 mins. Finish with raw mustard oil.

NOTE: 1. Poppy seeds must be ¼ of both mustard seeds. 2. Both mustard seeds & poppy seeds must be soaked for 1 hr.

ALOOR DUM

Ingredients QuantityPotatoes 500 gm(Peeled & boiled)Mustard Oil 100 mlWhole spices cumin ,onion seed,Fennel seed, Bay leaves. Onion Paste 100 mlG & G paste 50 mlPowdered masala(Red chilli powder, turmeric powder, Salt,Cumin powder, Bengali Garam masala)

METHOD: Peel the potatoes & boil them. In a separate Kadhai, add mustard oil followed by whole spices. Add onion paste & cook till oil separates. Add G.G paste Add powdered masala. Add boiled potatoes. Correct seasoning & consistency, garnish with coriander leaves & green chilies.

NOTE :Bengali Garam Masala: Roasted & pounded green cardamom, clove & cinnamon.

LUCHI

Ingredients QuantityRefined flour 300 gmSalt 1 tspOil 30 mlWater 150 ml

METHOD: Add all the ingredients together & make a soft dough with it. Divide the dough into small balls. Roll out the balls into circular shapes as making poori. Deep fry in hot oil but without changing its colour.

PAYESH

Ingredients QuantityMilk 1.5 ltrsRice 50 gmSugar 100 gmBay leaves 2-3 no.

METHOD: Put the milk to boil & add the bay leaves after first boil. Add in soaked rice, cook for 20 minutes till the rice is cooked. Add sugar. Garnish with dry fruits.

MENU 7Chicken Chettinaad

Aviyal

Kerala Parantha

Rava Kesari

CHICKEN CHETTINAAD

Ingredients QuantityChicken 1 kgCurry Leaves 8-10 no.Chopped Onions 100 gmG & G Paste 50 gmRed chilli powder 20 gmTurmeric Powder 10 gmCoriander Powder 20 gm Coconut paste 1 no.Poppy seed paste 100 gmChettinaad Masala 2 tbsp( Cloves, Green Cardamom, Fennel Seeds,Cinnamon, Bay leaves )-Roasted & Pounded

METHOD: Clean chicken, remove skin & cut into small pieces. Chop the onions. Roast the ingredients of chettinaad masala and grind to a powder. Heat oil in a vessel. Add curry leaves followed by chopped onions. Fry till golden brown. Add G & G paste and Cook. Add chettinaad masala and other powdered masala along with the chicken. Cover & cook till chicken is done. Add coconut paste and poppy seed paste Cook it for another 5 min. Serve it hot garnished with coriander leaves.

AVIYAL

Ingredients QuantityWhite pumpkin 250 gmCarrots 100 gmDrumsticks 5 no.Raw Banana 3 no.Beans 50 gmJemikand 50 gmAviyal Masala Paste(Grated coconut, green chili,Cumin seeds)Coconut Oil 30 mlG & G paste 20 gmTurmeric powder 10 gmCurd 25 mlCurry leaves 8-10 no.

METHOD: Cut all the vegetables in batons of identical size & shape. Heat coconut oil in a vessel. Add curry leaves Add hard to soft vegetables in sequence with appropriate time interval. Cook it till vegetables get tender. Add masala paste. Add turmeric powder and salt. Add curd on room temperature & mix well. Correct consistency & seasoning.. For tempering( garnish) add oil + mustard seeds and curry leaves.

KERALA PARANTHA

Ingredients QuantityRefined flour 300 gMilk 50 mlSalt 1 tspSugar 1 tspBaking powder ½ tspOil 2 tbspEgg 1 no.Oil (to shallow fry & apply)

METHOD: Mix all the ingredients together except flour and whisk well. Knead the flour into a dough using the above mixture. If required, add water to make it

a soft dough. Proceed like making small balls and roll out & make a fan, like lacha Parantha. Twist it

round holding the edges & then firmly roll in inside sealing the ends. Roll out like Parantha and shallow fry till fully cooked.

RAVA KESARI

Ingredients QuantitySemolina 300 gmGhee 200 gmSugar 200 gmWater 500 mlSaffron threads 3-4 pinchesGreen cardamom 4-5 podsCashews 30 gmRasin 20 gm

METHOD:

Keep a kadai or pan on a low flame. Add the ghee and when the ghee is heating up, do the following.

a. Take the sugar and water in another pan.b. Keep this pan on a medium to high flame and let the solution come to a boil.c. Also add the powdered saffron or kesar to the sugar solution.d. Once the ghee becomes hot, add the semolina and keep on stirring while adding the semolina.

Immediately add the cashews and keep on stirring the mixture. Keep on stirring the semolina for 7-8 mins and when the grains change their color And when the cashews also change to a light golden, we have to add the bubbling hot

sugar and water solution. Increase the flame to high for the sugar solution to bubble and when it starts to bubble

in a matter of seconds, immediately add it to the hot semolina mixture. Be quick enough to stir and keep on stirring till the whole mixture starts thickening and

starts to leave the edge of the kadai or pan. Keep a tight lid on the top or place a heavy weight on the lid. Switch off the flame and allow the rava kesari to steam for 5-6 minutes. Now remove the lid and serve the rava kesari hot or warm.

MENU 8Laal Maans

Mangodi Papad Ki Subji

Missi Roti

Moong Dal Halwa

LAAL MAANS

Ingredients QuantityLamb chunks 800 gmG & G paste 150 gmChopped onions 750 gmWhole spices(Cloves, bay leaves, Cinnamon,Whole Red chilies, coriander seeds)Powdered masala(Red chili powder, Salt, Jeera powder,Kashmiri Chili, Coriander powder)Yoghurt 200 gmNutmeg 5 gmOil 100 mlWholeRed chilli paste 50 gm

METHOD:. Heat the oil and add whole spices. Add the mutton & bhuno till brown. Add the chopped onions & fry till golden brown. (onion paste can be added for

smoothness of the gravy). Add the G & G paste. Add in the powderes masalas & cook till oil separates. Add whole red Chilies paste with water. Add 1 tbsp to the gravy. Cook till oil starts to separate from the masala. Stir often & sprinkle a little water when

the masala begins to stick to the pan. Season with salt to taste. When meat is cooked & tender add curd. remove the pan from heat & sprinkle garam masala. Garnish with chopped coriander &

slit green chilly. Also fried onion. Best had with Bajre Ki Roti.

PAPAD MANGODI KI SUBJI

Ingredients QuantityMoong Dal Mangodi 100 gmUrad Dal Papad 50 gmWhole Spices(Whole Red chilly, Hing, Cumin,Mustard seeds, Coriander seeds)G & G Paste 100 gmOil 200 mlPowdered masalas(Red Chilly Powder, Salt, Coriander powder & Turmeric)Curd (yoghurt) 250 ml

METHOD: Crush & fry the Mangodis & keep aside. Roast Papads & keep aside. Heat oil in a pan, add the whole spices into it and sauté. Add G & G paste, bhuno till it turns brown. Add the powdered masala solution cook it for a minute . Add curd & cook in a slow flame, while stirring continuously. Bring to a boil. Add Mangodis. Cook over low flame till the Mangodis are soft & tender. Correct seasoning add crushed Papad at last. Garnish with chopped green chilly & coriander.

MISSI ROTI

Ingredients QuantityWhole Wheat Flour 300 gmGram Flour 100 gmRoasted & crushedCumin seeds ½ tbspCarom seeds ½ tbspAsafoetida ¼ tbspCoriander Leaves 50 gmGreen chillies 05 gmRed Chilly Powder ½ tbspSalt 1 tbspTurmeric 1 tspOil 2 tbspWater to knead

METHOD: Mix all the ingredients together& make medium soft dough & keep aside for 30 mins. Make balls. Roll into slightly thick Chapati. Pre-heat the tawa & cook with or without oil.

MOONG DAL HALWA

Ingredients QuantityMoong Dal 500 gm(Split Yellow Lentil)Ghee 300 gmSugar Syrup 200 mlKhoya 200 gmElaichi powder 1 tspDry Fruit 50 gm

METHOD: Soak the lentils overnight & grind into a smooth paste with minimum or no water. Prepare sugar syrup of one thread consistency. Heat ghee & add Moong Dal paste. Cook, stirring frequently till it turns golden & relaxes

its aroma. Also it starts to separate from ghee. Add Khoya & mix well. Now add sugar syrup, mix to blend. Add Elaichi powder & dry fruits, cook for another 5-7 minutes. Garnish with dry chopped nuts.

MENU- 9Kolhapuri Mutton

Batata Ambat

Achaari Poori

Shrikhand

MUTTON KOLHAPURI

Ingredients QuantityMutton 500 gmOil 50 mlSliced Onions 125 gmChopped Onions 125gmG & G Paste 10 gmCloves 1 tbspCinnamon 1 tbspWhole coriander seeds 2 tbspWhole Red Chilly 5 no.Green Cardamom 1 tbspCurd 50 gmSalt to tasteTurmeric ½ tspChopped Tomatoes 100 gmCoconut 15 gmDegi Mirch 1 tbsp

METHOD: Marinate mutton chunks with G & G paste, turmeric & salt. Prepare Kolhapuri masala by roasting & grinding the ingredients together. Heat oil in a pan & add sliced onions. Sauté till reddish brown. Add chopped onion. Add G & G paste. Add kolhapuri masala & powder masalas. Add marinated mutton & cook till 95 % done. Now add copped tomatoes, followed by curd. Cook till meat is thoroughly cooked. Garnish with coriander leaves.

BATATA AMBAT

Ingredients QuantityPotatoes 500 gmOil 250 mlMustard seeds 1 tbspWhole Red Chilly 2 no.Hing ½ tspCurry leaves 10-12 no.Cumin Seeds 1 tbspG & G Paste 2 tbspPowdered MasalaDegi Mirch 1 tbspTurmeric 1 tspCoriander Powder 1 tbspGaram Masala 1 tbspSalt to tasteTamarind Paste 3 tbspCoconut Paste 3 tbsp(Coconut + cumin + green chilies)

METHOD: Cut potatoes into batons, deep fry & keep aside. Heat oil in a pan, add the whole spices. Add G & G paste & Sauté. Put in the chopped tomatoes, followed by powdered masalas. Cook till oil separates. Add coconut paste & tamarind to the gravy. Add in the potatoes. Correct seasoning & consistency.

ACHARI POORI

Ingredients QuantityWhole Wheat Flour 250 gmGram Flour 50 gmPickle 25 gmChopped Coriander 20 gmSalt, Oil to taste

METHOD: Mix all the ingredients together & make a medium soft dough. Divide the dough into small balls, roll out into circular shape. Deep fry till golden brown.

SHRIKHAND

Ingredients QuantityHung Curd 500 gmPowdered Sugar 50 gmSaffron 2 strandsElaichi Powder 1 tbspRose water 1 tbspChopped Dry Nuts to garnish

METHOD: Soak saffron in warm milk. Mix together hung curd, sugar, saffron, Elaichi powder & rose water in a bowl & churn. Serve garnished with chopped dry nuts.

MENU 10Salli Jardaloo Murgi

Methi Batata Nu Shaak

Thepla

Basundi

SALLI JARDALOO MURGI

Ingredients QuantityChicken 1 kgOil 200 mlChopped Onion 200 gmG & G Paste 50 gmMasala Mix(Roasted & pounded Clove, Cinnamon, Cumin,Black Cardamom & Whole Red Chilly)Chopped Tomatoes 75 gmWhite Vinegar 2 tbspApricot 25 gmPotato Juliennes 50 gmTurmeric pwdr 5 gm Red Chilli Pwdr 15 gmSalt to taste

METHOD: Prepare the masala mixture by roasting & finely grinding the mentioned whole spices. Deep fry potato juliennes & add salt to make potato straws. Marinate the chicken with the little G & G Paste and masala mix. Put apricots in small pan with water, bring to boil. When apricots are tender, let it rest

in its own juices & turn off heat. Heat oil in a Kadhai, add chopped onions and stir fry till golden brown colour. Add G & G Paste then add the remaining masala mix. Put in all the Chicken, stir & cook it for 5 minutes. Now add in the tomatoes & salt. Bring it to a boil. Cover & Cook for 20 minutes till the chicken is tender. Add vinegar & sugar. Simmer for 10 minutes. Now add the apricots with its juices. When ready to eat, put chicken in a warmed serving dish & garnish with potato straws.

METHI BATATA NU SHAAK

Ingredients QuantityFresh Fenugreek Leaves 500 gmPotatoes 250 gmMustard seeds 1 tbspAsafoetida 1 tspChopped Garlic 20 gmGreen Chillies 05gmPowdered masala(Red chilly Powder, Turmeric & salt)Oil 100 ml

METHOD: Cut potatoes into dices & deep fry. Wash & chop methi leaves. Heat oil & add mustard seeds, asafetida. Add chopped garlic. Add Turmeric powder, red chilli powder & chopped green chillies Add methi. Cook & cover till tender. Add salt and sugar to taste. Add potatoes, then lime juices. Cover & cook for 3-5 more minutes. Its now ready to

serveNote: To avoid bitterness, blanch fenugreek with some sugar & Few drop of oil.

THEPLA

Ingredients QuantityWheat Flour 200GMSBesan 100GMSSalt 5GMSAjwain 5GMSJeera 5GMSOil For Dough 25 MLRed Chilli Powder 5GMSHaldi Powder 3GMSCurd 25GMSSugar/Gud T/TOil To Fry 100 ML

METHOD: Combine all the ingredients in a bowl & knead into a soft & smooth dough. Keep aside

for 5-7 minutes. Divide the dough into equal parts & roll out each into circles. Shallow fry. Serve hot with curd or chunda.

BASUNDI

Ingredients QuantityMilk 1 ltr Sugar 25 gmElaichi Powder ½ tspChopped Nuts(For Garnish)

METHOD: Bring the milk to boil in a thick bottomed pan. Cook on slow flame till it is reduced to half, stirring continuously . Add sugar & Elaichi powder, cook for 2 minutes till of correct consistency. Serve warm or chilled, garnished with chopped nuts.

MENU 11Chicken Vindaloo

Suquem De Berinjelas

Appa De Arroz

Alle Belle

CHIKEN VINDALOO

Ingredients QuantityChicken 1 kgOil 25 mlWhole SpicesBay Leaf 2 no.Black Pepper 10 no.Cloves 5 no.Cinnamon ½ stickCurry Leaves 10 no.Chopped Onions 150 gmG & G paste 25 gmCumin Powder 1 tbspTurmeric 1 tspKashmiri red Chilly 1 tbspCoriander Powder 2 tbspVinegar/ Feni 2 tbsp

METHOD: Marinate the chicken with vinegar, salt & turmeric. Heat oil in Kadhai & add whole spices, also curry leaves. Add chopped onions & fry till golden brown. Add G & G paste, sauté. Powdered masalas are now added. Now add marinated chicken, add water. Cook till chicken is tender. Lastly, add vinegar & serve hot.

SUQUEM DE BERINJELAS

Ingredients QuantityBrinjals 400 gmSliced Onions 150 gmG & G Paste 25 gmPowdered MasalaCumin Powder 1 tspKashmiri Red Chilly 1 tbspTurmeric ½ tbspCoriander 2 tbspCurry Leaves 5 no.Chopped Tomatoes 100 gm

Tamarind Pulp 2 tbspVinegar 1 tbspSalt to tasteSugar 1 tbsp

METHOD: Heat oil a Kadhai & add curry leaves. Add sliced onions & sauté till golden brown. Now add G & G paste. Add chopped tomatoes & cook it till oil separates . Add all the powdered masalas. Now put in all the cubes of Brinjal & cover. When Brinjals are 90 % cooked, add tamarind pulp, vinegar, salt & sugar Cook only till brinjals become soft but not mashy. Serve hot.

APPA DE ARROZ

Ingredients QuantityRice Flour (Basmati) 350 gmGrated Coconut 50 gmSalt to taste

METHOD: Mix all the ingredients together & knead it into dough using lukewarm water. Make small balls out of it & roll out into square. Shallow fry.

ALLE BELLE

Ingredients QuantityFor Pancakes

Refined Flour 350 gmSalt 1 tbspBaking Powder 1 tbspEgg 1 no.

For Filling

Desiccated Coconut 250 gmLemon Juice 4 tbspSugar Syrup / Jaggery 50 gmGrated Coconut 50 gmChopped Dry fruits 50 gmGreen Cardamom Powder 1 tbsp

METHOD:PANCAKE

Mix all the ingredients of the pancake to make a thick batter. In a non stick pan, pour a ladle full of batter & shallow fry both.

FILLING Roast desiccated coconut in a Kadhai for 2 minutes. Mix all the ingredients together, along with sugar syrup to bind the filing together. Put the filling in between the pancake & wrap it, cut into diamond shape . Garnish with

chopped dry fruits and grated coconut.

MENU 12Mutton Rogan josh

Kashmiri Dum Aloo

Khamiri Poori

Phirni

MUTTON ROGAN JOSH

Ingredients QuantityMutton 1 kgCurd 500 gmKashmiri Chilly Powder 1 tbspSaunf Powder 1 tbspDry Ginger Powder ½ tbspSalt 1 tbsp

Refined Oil 150 mlWhole Spices(Bay Leaf, Cloves,Cinnamon, Red chilly)

METHOD: Boil mutton with all the whole spices till it is soft & tender. Add oil in a Kadhai. Make a mixture of yoghurt, Kashmiri chilly Powder, Saunf & dry ginger powder. Add it to

the oil in Kadhai. When oil separates, add in the mutton. Simmer for 20 minutes till all the juices are absorbed by the meat pieces. To dilute the gravy, add water which was used for boiling the meat. Correct seasoning & consistency. Garnish with chopped coriander leaves.

KASHMIRI DUM ALOO

Ingredients QuantityPotatoes 400 gm(Medium Sized)Mustard Oil to fry & for the GravyWhole Spices(Clove, Cinnamon, Bay Leaf,Black Cardamom)Kashmiri Chilly Powder 1 tbspSaunf Powder 1 tbspDry Ginger Powder ½ tbspYoghurt 500 gmSalt to taste

METHOD: Par boil potatoes with skin. Peel the potatoes & prick the potatoes using a toothpick. Deep fry the potatoes in mustard oil. Heat mustard oil in a pan & add the whole spices. Make a mixture of yoghurt, Kashmiri Red Chilly, fennel& dry ginger powder & salt. Cook this till oil separates. Add the fried potatoes to the gravy & simmer for 15 minutes so that the spices are

absorbed by the potatoes. Correct seasoning & consistency. Garnish with slit chilies & coriander leaves.

KHAMIRI POORI

Ingredients QuantityWhole Wheat Flour 350 gmFennel Seeds 1 tbspCurd 450 gm Salt 1 tbspOil to deep fry

METHOD: Mix all the ingredients together & make it into a medium soft dough. Leave it overnight to ferment. The next day smaller circle are rolled out of it. Deep fry & serve hot.

PHIRINI

Ingredients QuantityMilk 1 ltrKewra Water 1 tbspRice Flour 50 gmSugar 200 gmElaichi Powder 1 tbsp

METHOD: Put up the milk to boil. After first boil, add rice flour & cook till the rice is all cooked. Add sugar. Cook till the desired consistency is achieved. Add Kewra water & Elaichi powder. Mix well. Serve hot or either chilled. Garnish with

chopped dry nuts.

MENU – 13Tandoori Chicken

Murg Malai Tikka

Paneer Sashlik

Tandoori Bharwa Aloo

Tandoori Bharwa Aloo

Ingredients QuantityPotatoes 4 large ovalKhoya 2 tsps Green Peas 2 tspsCashewnuts 2 tsps Ghee for Tempering 50mlCumin powder 2 tspsSesame seeds 50 gmsCottage Cheese 30 gmsRed Chilli powder 1½ tspsGaram Masala powder 2 tspsOil for frying

Method:

1. Select 4 large oval potatoes, peel them and halve them. Scoop out the centres and discard.

2. Immerse the potatoes in the water and parboil them.3. Now, deep-fry the potatoes and roll them in the sesame seeds. Reserve aside.4. In a pan, heat ghee, add masala and roast.5. Then add the cottage cheese, khoya, green peas and the cashewnuts.6. Stuff potatoes with the cottage cheese mixture, halve them, put the stuffed potatoes on

skewers , and place in hot tandoor for 10 minutes

Tandoori Chicken

Ingredients QuantityChicken 2 kgCurd 500 gmLemon Juice 60 mlGinger 50 gmGarlic 50 gmDegi Mirch 50 gmTandoori Masala 50 gmButter 150 gmSalt to tastePounded Masala 1 tbsp(Cloves, green cardamom, mace & nutmeg)

METHOD: Cut the chicken into appropriate cuts. Mix all the ingredients together to make the marinade. Marinade the chicken & keep aside for 6 hours. Insert in the skewers, put inside the preheated Tandoor for 10 minutes. Take out of Tandoor & rest it for 5 minutes. Reinsert the skewer into the Tandoor & cook for 10 more minutes after basting with

butter. Serve as required.

Murg Malai Tikka

Ingredients QuantityChicken 2 kgHung Curd 500 gmCream 150 mlCheese 50 gmCorn flour 50 gmG & G Paste 70 mlWhite Pepper Powder 1 tbspGreen cardamom Powder 1 tbspSalt to tasteOil 25 mlGaram Masala powder 1 tbspRaw Papaya (grated) 25 gm

METHOD: Cut the chicken into pieces of 2” each. Mix all the ingredients together to prepare the marinade. Marinate the Chicken & keep aside for 4-6 hours. Insert in Skewers, put inside preheated Tandoor for 10 minutes. Take it out of Tandoor, coat with butter & rest for 5 minutes. Reinsert the skewer into the Tandoor & cook for 10 more minutes.

Serve hot.

PANEER SASHLIK

Ingredients QuantityCottage Cheese 250 gmHung curd 200 gmTurmeric 1 tspRed Chilly Powder 1 tbspCumin Seed powder 1 tbspCarom seed 1 tbspGaram Masala Powder 1 tbspG & G Paste 25 gmMustard Oil 25 mlLemon Juice 25 mlSalt to tasteCapsicum 50 gmOnion 50 gmTomatoes 50 gm

METHOD: Cut onions, tomatoes & capsicum into quarters & Cottage cheese into cubes. Mix all the ingredients to make the marinade. Marinate paneer & quarters of onion, tomatoes & capsicum. Keep aside for 2-3 hours. Insert in skewers, place in preheated Tandoor for 5 minutes. Take it out, apply butter & let it rest for 2 minutes. Reinsert in Tandoor & cook for further 3-5 minutes.