TANDOORI STARTERS
BARBECUED STUFFED POTATOES
INGREDIENTS : 6 medium sized potatoes, (100 gm paneer, 2 tb.sp. mava, 1 tb. sp.raisins, salts and white pepper 1tsp., 2 tb. sp. oil (mustard).) for stuffing.FOR THE PASTE: 4-6 garlic (half crushed), 2 onion's paste, 2tbdp thick curd, 1 tb. sp. red chilli powder, 1 t.sp. turmeric powder, 1 tb. sp. mustard oil, 1 t sp garam masala.
(No water should be there in onion paste, if there remove it and mix the paste with spatula.)
Method :Semi parboil the potatoes and remove the skin and scoop it. Heat the oil in a pan add crumble paneer and all other ingredients on full flame and off the gas. Stuff this mixture in potatoes. Mix all ingredients for the paste and marinate the potatoes for 20 minutes. Put it on grill - 30 min. and cook till soft.
CAULIFLOWER ANGAAR
INGREDIENTS: 250 gm cauliflower (half boiled) - pan/steam/microwave, 11/2 tsp half crushed ginger (paste), 1/4 cup thick curd, 1 tsp. red chilli powder, 1 tb. sp. garam masala, 1 t.sp. cumin powder, 3 tb. sp. mustard oil, salt and white pepper powder to taste.
METHOD: mix all the ingredients and marinate for 20 minute. Grill it til brown for 30 min.
You can use Mushroom/Brinjal/babycorn optional.
PANEER TIKKA
INGREDIENTS: 250 gm paneer, (flat cubes), 4 tomatoes medium size seedless, 4 capsicum seedless medium size, 2 onion medium size, 1tb sp. ginger garlic paste, chilli paste, 1 tb sp. oil, 2 tb. sp. curd, 1/2 tsp garam masala,1/4 tsp. chaat masala, 2tb.sp. fresh cream, 1/4 tsp ajwain, salt to taste, a pinch of orange tandoori colour.
METHOD: Mix all ingredients and marinate for 20 minutes. grill it till brown for 30 min.
Tips : for Onions cut into 4 and take only 2 petals.
INGREDIENTS: 100 GM PANEER CRUSHED, 4 BREAD SLICES CRUMBLED, 2-3 BOILED MASHED POTATOES, 1 TSP GREEN CHIILIES PASTE, 4-6 CRUSHED GARLIC PASTE, 1TSP GINGER PASTE, ¼ CUP CORRIANDER LEAVES, 2TB SP. MINT LEAVES, 1 T.SP. GARAM MASALA. SALT AND PEPPER POWDER TO TASTE, 1 TSP CHAAT MASALA, 1 TSP RED CHILLI POWDER, 1 TB SP. GHEE, 2 TB SP. CORN FLOUR, 1 ONION FINELY CHOPPED SQEEZED WATER.
METHOD: Mix all the ingredients and prepare like a dough. Do not put ghee in dough. It’s for greasing the mould. Put bread crumbs in the end.
Take one polythene bag and put the batter and cover with polythene and roll it till flatten and then roll it in mocktail sticks or tooth picks and when seekh kabab rolled o sticks brush it with ghee. Bake it and in between turn the side till brown on both the sides. Around 45 minutes baking time is must.
INGREDIENTS: 250 gm baby potatoes (parboiled and cut half), 1 capsicum cubed (coloured capsicum will do), inion cubed, 2tbdp. Mustard oil, 2tbsp tomato puree, 1tbsp. white/red vinegar, 1 tbsp. achaar masala, 1 tomato (thick sliced), fresh coriander leaves, 1 green chilli 9slit0 to taste.
Method: Heat the oil and add potatoes, onion and stir fry it on high flame for some time, add tomato puree and then add all vegetables and all other ingredients. Garnish with coriander leaves and green chillies, salt. Cook for minimum 7 to 8 minutes.
SEEKH KABAB
INGREDIENTS: 100 GM PANEER CRUSHED, 4 BREAD SLICES CRUMBLED, 2-3 BOILED MASHED POTATOES, 1 TSP GREEN CHIILIES PASTE, 4-6 CRUSHED GARLIC PASTE, 1TSP GINGER PASTE, ¼ CUP CORRIANDER LEAVES, 2TB SP. MINT LEAVES, 1 T.SP. GARAM MASALA. SALT AND PEPPER POWDER TO TASTE, 1 TSP CHAAT MASALA, 1 TSP RED CHILLI POWDER, 1 TB SP. GHEE, 2 TB SP. CORN FLOUR, 1 ONION FINELY CHOPPED SQEEZED WATER.
METHOD: Mix all the ingredients and prepare like a dough. Do not put ghee in dough. It’s for greasing the mould. Put bread crumbs in the end.
Take one polythene bag and put the batter and cover with polythene and roll it till flatten and then roll it in mocktail sticks or tooth picks and when seekh kabab rolled o sticks brush it with ghee. Bake it and in between turn the side till brown on both the sides. Around 45 minutes baking time is must.
ALOO ACHARI
INGREDIENTS: 250 gm baby potatoes (parboiled and cut half), 1 capsicum cubed (coloured capsicum will do), inion cubed, 2tbdp. Mustard oil, 2tbsp tomato puree, 1tbsp. white/red vinegar, 1 tbsp. achaar masala, 1 tomato (thick sliced), fresh coriander leaves, 1 green chilli 9slit0 to taste.
Method: Heat the oil and add potatoes, onion and stir fry it on high flame for some time, add tomato puree and then add all vegetables and all other ingredients. Garnish with coriander leaves and green chillies, salt. Cook for minimum 7 to 8 minutes.
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