Tandoori bagicha (green)

                 Tandoori bagicha (green)

1 Ingredients

1.      Cauliflower                                            3kg

      2.      Carrot                                                     1kg
      3.      Aloo                                                       1kg
      4.      Mushroom                                             3kg
      5.      Red capsicum                                     500gm
      6.      Yeloow capsicum                               500gm
      7.      Tomato                                                500gm

      1 method

·         Cut the veg in cube (carrot red and yeloow capsicum tamato )florets (cauliflower )thick slice (patato)

                              ·         Now boil the cauliflower carrot&mushroom till 80% cook  and fry  the patato                                           and keep a side

      2 ingreidients

  1.      Hang yogard                                                            1kg

         2.      Kaju cheese paste                                             100gm
         3.      Ginger garlic paste                                            100gm
         4.      Roasted besan                                                   100gm
        5.      Mint sauce                                                          300gm
        6.      Garam masala                                                      15gm
         7.      Channa masala                                                     20gm
         8.      Veg masala                                                            20gm
         9.      Green chilli paste                                                 70gm
       10.  Roasted jeera pawder                                            20gm
       11.  Musterd oil                                                             100ml
       12.  Salt                                                                        to taste

2 method

·         Mix all tha masala and make a mix and add veg and keep 20-30 min in freeze

      ·         Arrenge on skewer cook in tandoor
      ·         After 80% cook butter brush (butter 500gm; lemon juice 5ml )  and cook in tandoor for few min

Serve -; hot in skewer with onion and lemon

Amchuri tikka

                             amchuri tikka (brown)
ingredients

1. fish (boneless)                                           8kg
2. amchur powder                                      200gm
3. green chilli paste                                    150gm
4. choped  garlic                                         200gm
5. ajwain                                                       10gm
6. hang yogard                                                1kg
7. refined oil                                                150ml
8. chopped coriander leaf                              50gm
9. vinegar                                                      100ml
10. salt                                                           to taste

    method

• cut the fish clean it and dry by cloth
• max all the ingredients and keep for 10-30 min in freeze
• arrnge it in tikka sariya and arrange on tikka sariya and cook in tandoor
• after80% cook give butter brush (butter500gm; lemon juice 5ml) 
• cook agian in tandoor for few min

      serve
 hot in platter garnish with lachha onion and lemon

Murgh til tikka

                        murgh  til tikka (pink)
ingredients

1. chicken (boneless)                                             7.5kg
2. gingar garlic paste                                               50gm
3. papya paste                                                          75gm
4. lemon juice                                                          30ml
5. salt                                                                    to taste

method

• cut the chicken wash and dry with cloth 
• mix ginger garlic papya paste lemon juise salt
• now add chicken and mix well and keep for 10-30 min

2 nd merination;-

1. hang yogard                                                        1kg
2. kaju cheese paste 100+100gm                        200gm
3. gingar garlic paste                                             50gm
4. til                                                                     100gm
5. peanut (rosted)                                                100gm
6. crushed weole red chilli                                  100gm
7. garam masala                                                     20gm
8. yellow red chilli pawder                                    20gm
9. rosted jeera powder                                            20gm
10. refined                                                              100gm
11. salt                                                                  to taste

method

• take hang yogarat kaju cheese paste gingar garlic paste til&peanut paste salt garam masala crushed weole red chilli roasted jerra pawder refind oil
• mix all and add marinated chicken and keep for 20-30 min in freeze
• arrange it on tikka sariya (small squre)and cook in tandoor
• after 80% cook butter brush again cook in tandoor

       serve
  hot in platter garnish with lachha onion corriender leaf and lemon
    note
saute til &peanut and make a paste

Beet root seek kebab ( red )

                  beet root seek kebab (red)
ingredients

1. cauliflower (boiled)                                                 3kg
2. carrot  (boiled)                                                      500gm
3. aloo    boiled                                                             2kg
4. green peas (boiled)                                                500gm
5. beet root (boiled)                                                       2kg

• chop all the veg grate the boiled beetroot and mix togather and keep a side

ingredients

1. red chilli powder                                                     60 gm
2. crused kaju                                                             250gm
3. jeera pawder                                                             20gm
4. kasuri mathi                                                              20gm
5. veg masala                                                                20gm
6. chaat masala                                                             20gm
7. cornflower                                                                50gm
8. bread crumb                                                           200gm
9. salt                                                                         to taste

method

1. mix all the masala with veg
2. check salt and arrange keema on seek kebab sariya (4mm)and cook in tandoor
3. after 80% cook butter brush (butter 500gm; lemon 5ml) and cook in tandoor till done

serve
                   hot with onion,lamon

macrosed frurt

macrosed frurt
3 cups macrosed frurt
3 tablespoons2 tablespoons
1/2 teaspoon
1/2 teaspoon fresh berries (strawberries, blueberries, blackberries, raspberries)sugarGrand Marnier (or other liqueur)vanilla extractorange zest (optional)Method :
1। Rinse the berries, drain well, and remove any stems or leaves।
2। Place them in a glass bowl and sprinkle with sugar, liqueur, vanilla, and orange zest if using। 3। Mix lightly and very gently to keep from breaking up the berries।
4। Macerate in the refrigerator for about 30 minutes

fish tikka

1 cup black peppercorns roasted
4 teaspoon cumin seed roasted
2 teaspoon coriander seeds roasted
1 teaspoon turmeric
3 cloves garlic crushed
2 teaspoon grated gingar root
2 teaspoon jaggery grated
1 tabelspoon tamarind pulp
1/3 cup coconot milk 1 whole lime juiced
2 tabelspoon canola oilmarinate1 the fish piecesinto above mixture for about 30 mins 2 barbecue or grill on stove top approxiamately put on skewer and place in tandoor3 serve wite mint & pomegranate chutney chhanda raj bhandari

फिश टिक्का

Ingredients:
500 gms fish pieces of any type150 gms vegetable oil1
tbsp ajwain45 ml cream2 tsp cumin seeds powder2 tsp garam
masala1 tbsp garlic paste20 gms flour (beasn)30 ml lemon juice5
tbsp mint or coriander chutney1/2 tsp white pepper powder1 onion,
chopped in circles.60 gms curd / plain yogurtSalt To Tastechili
powder to taste
Preparation:
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.