CHEESY GULABI MURGH KEBAB

INGREDIENTS – 500 gm boneless chicken cubes,salt to taste,100gm grated pizza cheese,1 teasp kewra water,2tbsp rose water,red chilli powder,tandoori masala 2tbsp,pudina chutney, hung curd 100 gm,2tbsp ginger garlic paste,oil for brushing,chopped coriander leaves for garnishing,Dry rose petals for garnishing. PROCESS- 1. 1st marinate the chicken pieces with hung curd,ginger garlic paste & salt.Keep aside for … Continue reading →

TAFTAN

Taftan, taftoon or taftun is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, baked in a clay oven. This bread is made with milk, yoghurt, and eggs. Ingredients to make TAFTAN 3 cups – plain flour 3 tsp dry yeast 2 tbsp – Curd 2 tbsp – ghee 1.5 tsp – Sugar … Continue reading →

SHEERMAL

Ingredients to make SHEERMAL 2 cup refined flour 1 tbsp yeast 2 tbsp Sugar Salt to taste 1/2 cup milk 1 egg 1/4 cup ghee few saffron strands dissolved in 2tbsp milk Butter as required 2 tbsp Oil 2teasp kewra water Steps to make SHEERMAL Mix yeast with pinch of salt,sugar and 3 tbsp luke … Continue reading →

HARISSA HOT WINGS

INGREDIENTS- 500 GM CHICKEN WINGS,2TBSP HARISSA SAUCE,30GM PROCESSED CHEESE,SALT,100 GM HUNG CURD,WHITE PEPPER POWDER 1 TEASP,PINCH OF RED FOOD COLOR(OPTIONAL),OIL FOR BRUSHING, MINT YOGURT DIP,1 TEASP SOYA SAUCE,1TBSP LEMON JUICE. PROCESS- 1.     1ST MARINATION- MARINATE THE CHICKEN WINGS WITH HUNG CURD,SALT,CHEESE,SOYA SAUCE.KEEP IT FOR MIN 3-4 HRS. 2.    2ND MARINATION- MARINATE THE … Continue reading →

TANDOORI FISH (BHETKI)

INGRADIENTS– 2 BONELESS FISH FILLETS (BHETKI) CUT INTO MEDIUM PIECES,4TBSP HUNG YOGURT,2TBSP GINGER GARLIC PASTE,2TBSP RED CHILLI POWDER,1.5 TBSP GARAM MSSHLA POWDER,1/2 TBSP DRIED FENUGREEK LEAVES,2TBSP RED CHILLI PASTE,SALT,JUICE OF ½ LEMON,2TBSP MUSTARD OIL,OIL FOR BRUSHING. PROCESS–           1.IN A BOWL ADD HUNG YOGURT,RED CHILLI POWDER,GARAM MASHALA POWDER,FENUGREEK LEAVES,LEMON JUICE,RED CHILLI PASTE(FOR COLOUR),GINGER GARLIC PASTE,SALT.MIX … Continue reading →