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Oven use
Code
Food
Serving size
Seekh
500 g
5-23
Kebab
Instructions
Wash the keema and put in a strainer and gently press to
squeeze out 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 on high rack and cook. When the
beeps, turn the food over and cook again. After cooking,
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.
5-24
Sweet
500 g
and Sour
Chicken
Instructions
In a bowl marinate chicken with all the ingredients and
refrigerate for 1 hour. Grease a crusty plate with oil and
put marinated chicken, brush thoroughly with oil, place on
high rack and cook.
74 English
Ingredients
Chicken mince (Keema) - 500 g, Garam
masala- ¾ 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 tblsp, Black pepper (Kali
Mirch) - 1 tsp., Nutmeg powder (Jaiphal) -
½ tsp.
Boneless Chicken - 500 g, Honey- ¼ cup,
chilli flakes- 1 tbsp., soya sauce- 3 tbsp.,
Salt to taste, pepper powder- ½ tsp.,
vinegar- 2 tbsp., oil- 3 tbsp., ginger paste-½
tsp.
Code
Food
Serving size
Tangri
350-400 g
5-25
Kebab
Instructions
Clean and wash the chicken 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
with high rack and pour few drops of oil over it, cook.
When the beeps, turn the food over and cook again. After
cooking, sprinkle lemon juice and chat masala and serve
with onion rings.
Ingredients
Chicken- 2 large leg 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.
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