Handi Kebab
Ingredients:
1/2 kg mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped
3-4 tbsp oil Chopped mint and coriander leaves for garnishing
Method: Mix all the ingredients, except the onion and oil. Set aside to marinate for a few hours or overnight. Heat oil in a deep pan and fry the onions till golden. Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Chicken Lollypop
Ingredients:
8 Chicken wings 
1 Cup breadcrumbs
1 tbsp Corn flour
1/2 tsp Salt
1 Egg
1 tbsp White pepper
Oil for deep frying
Method: Take a bowl and beat egg in it. Add corn flour, breadcrumbs, ajno motto, white pepper and salt and make a fine batter. Now mix chicken wings with it. Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.
Chicken Reshmi Kebab
Ingredients:
2 cups Chicken keema
1/2 tsp Garlic paste 1/2 tsp Ginger paste
1 tbsp Vinegar
2 tbsp Chopped fenugreek leaves
1 tsp Salt
1/4 tsp Powdered black pepper
1/4 tsp Garam masala
2 tbsp Chopped coriander leaves
1 tsp Finely chopped green chillies
Oil
Method: Cover and refrigerate the meat mixture to marinate for at least 2 hours. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook. Brush them with oil and cook another 2 minutes. Garnish with chaat masala, onions and the lemon and serve with a green chutney.
Paneer Tikka
Ingredients:
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato Few Mushrooms
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin powder
2 tsp Chaat powder
Salt to taste
Red chili Powder
Method: Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices. Serve tandoori paneer tikka hot with hari chutney.
Fish Tikka
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms beasn
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles
60 gms curd / plain yogurt Salt To Taste
chili powder to taste
Method: Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt. Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan, fry fish pieces on both sides till golden & crisp. Serve fried fish tikka with chopped onions.
Aloo Tikki
Ingredients: 3 large boiled aloo
1/4th tsp ground black pepper
2/3rd cup green peas cooked
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying
Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Amritsari Fish
Ingredients:
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste
Method:
Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.
Tandoori Fish
Ingredients:
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
Method:
Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.
Hara Bhara Kebab
Ingredients:
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour
Oil for deep-frying
Method:
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Vegetable Seekh Kebab
Ingredients:
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 large Spanish onion, peeled and cut into large pieces
small button onions, peeled
200 gm button mush
Method:
Preheat oven to 180o C, 350o F.
Thread vegetable pieces alternately on four skewers to make four kebabs.
Cover a baking sheet with foil and place the kebabs on the foil, sprinkling each kebab with thyme. Wrap the foil.
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