1 tandoori charra aloo (whitish)
ingredients
- boiled baby potato 5kg
- hang yogard 1kg
- kaju chesse paste 250gm
- roasted besan 200gm
- ginger garlic paste 100gm
- gerrn chilli paste( boiled) 150gm
- garam masala 15gm
- roasted jeera powder 25gm
- amchur pwd 25gm
- masterd oil 100ml
- refined oil 100ml
- choped gerrn chilli 20gm
- choped corander leaf 30gm
- cherry tomato 1.5 kg
- salt to taste
- mix all masala and aloo mix well and keep a side for 20-30 min
- arrange it on skewer like one potato then one cherry tomato and cook in tandoor
- after 80% cook butter bursh (butter500gm; lemon 5ml) and cook in tandoor for few min
2 tandoori jhinga (red)
1 ingrediants
- prawns 6.5kg
- lemon juice 100ml
- ginger garlic paste 50gm
- salt to taste
- clean and wash the prawn dry it by cloth
- mix all the ingredients and keep for 10-30 min
- hang yogard 1kg
- ginger garlic paste 50gm
- kaju cheese paste 100gm
- red chilli powder 60gm
- kasuri mathi 20gm
- ajwain 5gm
- birini curry masala 20gm
- tandoori garam masala 20gm
- chaat masala 20gm
- roasted jeera powder 20gm
- dhaniya powder 20gm
- mustard oil 100ml
- fish masala 20gm
- bhuna besan 100gm
- prepare 2 nd marination mix prown and keep for 20-30 min
- arrange on tikka sariya cook in tandoor
- after 80% cook give butter brush (butter 500gm; lemon 5ml)
- cook again in tandoor for few min
3 chicken shahi tikka (white)
1st marination
1.chicken (boneless) 7.5kg
2.ginger garlic paste 50gm
3.papya paste 75gm
4.lemon juice 30ml
5.salt to taste
1 method
• cut the chicken wash and dry with cloth
• mix ginger garlic paste+papya paste+lemon juice +salt
• now add chicken and chicken and mix well and keep for 10-30 min
2nd merination
•hang yogard 1kg
•kaju cheese paste 200gm•ginger garlic paste 50gm
•boiled green chilli paste 150gm
•salt to taste
•black salt 1 teaspoon
•garam masala 20gm
•biryani curry masala powder 20gm
•roasted jeera powder 15gm
•refined oil 100ml
•shahi jeera 20gm
2 nd method
1.take hang yogard+kaju cheese paste+ginger garlic paste+boiled green chilli paste+salt+black salt+garam masala+biryni curry masala+roasted jeera powder+refined oil+shahi jeera
2.mix all and add marinated chicken and keep for 20-30 min in freeze 3.arrange it on tikka sariya (small squar)and cook in tandoor
4.after 80% cook butter bursh (butter500ml; lemon5ml) and cook in tandoor
4 mutton seek (brown)
for kimma
- mutton (boneless) 5.5kg
- cheese 100gm
- row papaya paste 50gm
- salt to taste
- cut the mutton cube remove fat wash it and dry it by cloth mince it thirice with cheese
- red chilli powder 50gm
- ginger garlic paste 60gm
- garam masala 10gm
- biryni curry masala 15gm
- kasuri meethi 15gm
- roasted jeera powder 15gm
- chaat masala 15gm
- dalda ghee 100gm
- red color 1 pinch
- til for coating
- prepare a mixture with kimma and masala
- arrange keema on seek kebab sarya (4mm) & coat with till
- after 80% cook butter brush ( butter 500gm; lemon 5ml) and cook in tandoor till done
5 paneer ajwain tikka (red)
1st marination
- paneer 7kg
- ginger garlic paste 50gm
- biiled green chilli paste 20gm
- tomato cube 1kg
- capsicum cube 1kg
- onion cube 500gm
- salt to taste
- cut the paneer in cube (2cm)
- mix all the ingredians and keep for 10-30 min in freeze
- hang yogard 1kg
- garlic gingar paste 50gm
- kaju cheese paste 200gm
- kashmiri red chilli powder 100gm
- dhaniya powder 20gm
- garam masala 20gm
- ajwain 20gm
- roasted jeera powder 20gm
- refind oil 100ml
- chaat masala 20gm
- veg masala 20gm
- red color 2 pinch
- sale to taste
- saute the ajwain in little oil and make powder
- now mix all the ingredients and make a smooth paste
- mix marinated paneer and keep for 20-30 min in freeze
- arrange it in tikka sariya and cook in tandoor
- after 80% cook give butter brush (butter500gm; lemon5ml)
- cook again in tandoor for few min
6 Aloo khada masala (light brown)Consistency – coting
1. Baby potato 6kg
2. Salt to taste
1 Method Cook potato in hot water till 90% done drain the water and press lightly the potato
1 Merination
1. Hang curd 1kg
2. Ginger garlic paste 50gm
3. Kdhai masala 80gm
4. Masala gravy 100gm
1. Red chilli powder 20gm
2. Cherry tomato 100gm
3. Kasuri Methi 20gm
4. Roasted jeera powder 20gm
5. Mustard oil 100ml
6. Roasted besan 20gm
7. Veg masala 20gm
8. Chaat masala 20gm
9. Red chilli powder 20gm
10. Salt to taste
2 method
Prepare 2nd merination mix marinated potato and keep for 20-30 min in freezer
Arrenge on skewer like one potato and one cheery tomato and cook in tandoor
After 80% cook butter brush ( butter500gm; emon5ml) and cook in tandoor for few min
Serve;- hot in skewer garnish with onion & lemon
