Table of Contents
Advertisement
Using the Tikka Series Feature (continued)
Food
Serving
Ingredients
Size
4.
200-250 g Sabooddana (sago) - 150
Sabooddana
g, Boiled Potatoes - 3
(sago) Hearts
medium, Ginger - 1 tsp
(chopped), Cumin Seeds -
1 tsp, Red Chilli Powder -
½ tsp, Garam Masala - ½
tsp, Oil - 2 tbsp, Coriander
Leaves - 2 tbsp, Salt to
taste
5. Hariyali
100 g
Boiled potato - 1 medium
Kebab
siz, Boiled spinach puree -
(Vegetarian)
2 tsp, Ginger-green chilli
paste - 1 tsp, Gram flour
(Besan) - 3~4 tsp, Chaat
masala - 1 tsp, Turmeric
powder - ¼ tsp, Red chilli
powder - ½ tsp, Coriander
leaves - 2 tsp, Lemon juice
- 1 tsp, Salt to taste
6. Shammi
550-600 g minced chicken - 500 g,
kabab
Eggs - 2, Chopped Onion
(Pyaj) - 1 meduim size,
Green Chilly (Hari Mirch)
chopped - 5, Bengal Gram
(Chana) soaked overnight
- 100 g, Garlic (Lasan /
Lahsun) - 10 pods, Cumin
Seed (Jeera) - 1 tsp,
Cardamoms - 4, Cinnamon
(Tuj/Dalchini) - 1 " long
piece, Ginger (Adrak) - 1 "
long piece, Pepper corns
Kalimirchi) - 6, Red
Chillies, Clarified Butter
(Ghee)
Recommendations
In a bowl take, one hour soaked
& strained sabooddana and add
all the ingredients and mix well.
Make small balls and shape
them into hearts with the help of
a heart shape mould.
Mix potato, spinach puree in a
mixing bowl. Add ginger paste,
chaat masala, salt, lemon juice,
turmeric powder, chilli powder
and salt. Add gram flour(Besan)
for binding and mix it properly.
Make small balls shapes and
Stuff cheese. Make small
"Kebab" shapes. Grease the
crusty plate & place the kebabs
on crusty plate and put few
drops of oil on them. After cook,
sprinkle little chat masala on
Kebabs and serve hot with
onion rings and green chutney.
Grind meat into a fine paste.
Take garlic, cumin seeds,
cardamoms, cinnamon, ginger,
peppercorns, red chillies and
soaked gram dal and grind into
a fine paste. Mix both the pastes
well. Now mix well beaten eggs
and prepare uniform dough. Add
finely chopped green chillies
and onion to dough and mix
well. Shape the dough into small
round flattened balls or kababs.
Place the Kebabs on greased
crusty plate and pour few drops
of oil over the kebabs and cook.
Serve hot with sauce or
chutney.
15
7. Tangri
350-400 g Chicken - 2 large leg
Kebab
pieces, Hung Curd - ½ cup,
Lemon - 1 tbsp, Garam
masala powder - 1 tsp,
Red chili powder - 1 tsp,
Salt to taste, Ginger garlic
paste - 1 tbsp, Edible
orange color - a few drops,
Oil - 2 tbsp
8. Seekh
500 g
Chicken Mince(Keema) -
Kabab
500 g, Garam Masala - 3/4
tsp, Garlic (Lasun) paste -
1 tsp, Ginger (Adrak)
Paste - 1 tsp, Cashewnut
(Kaju) - 2 tbsp, Thick
Cream (Malai) - 2 tsp,
Onion (Pyaj) - 2, Carom
Seeds / Thyme (Ajwain) - 2
tsp, Dried Mango Powder
(Amchoor) - 2 tsp, Rock
Salt (Kala Namak) - 2 tbsp,
Cumin Seed (Jeera) - 3
tbsp, Dry Ginger (Saunth) -
1 tbsp, Black Pepper (Kali
Mirch) - 1 tsp, Nutmeg
Powder(Jaiphal) - ½ tsp
9. Tofu Tikka
250 g
Tofu - 250 g, Lemon Juice
- 2 tbsp, Mix herbs - 2 tsp,
Orange Food colour - 1
pinch, Salt to taste, Garlic
paste - 1 tsp
10. Stuffed
100 g
Yogurt - 100 g, Corn Flour
Dahi Kebab
- 3 tbsp, Salt to taste,
Green Chili - 2 (chopped),
Ginger - 1 tsp, Black
pepper - 1 tsp, Oil - 2 tbsp
Clean and wash the chicken
EN
pieces and make random slits
on them. Damp with kitchen
towel to remove extra water. Mix
all the ingredients except salt
together. Rub and wrap chicken
pieces in it and keep aside for
an hour. Now mix in the salt.
Cook the chicken on greased
crusty plate and pour few drops
of oil over it. Sprinkle lemon
juice and chat masala and serve
with onion rings
Wash the keema and put in a
strainer and gently press to
squeezeout all the water. Mix all
the ingredients to the keema
and knead well. Keep aside for 1
hour. take a big ball of the
keema mixture and hold a
skewer carefully press the
mince on to a skewer. Repeat
with left over mince on all the
other skewers. Place the
skewers in the greased crusty
plate. When cooked, gently
remove the kebabs from the
skewers with the help of a
napkin. To serve sprinkle some
chaat masala and lemon juice
on the kababs.
Marinate Tofu with all the
ingredients for half an hour.
In a bowl add 2 tbsp corn flour,
and all the ingredients, mix well.
Make medium sized balls, coat
them in the remaining corn flour
and give them desired shape
and put them on a greased
crusty plate. Brush a little oil
over the kebabs.
Advertisement
Table of Contents
