1 lalla malai tikka
ingredients
- chicken (boneless) 7.5kg
- ginger garlic paste 50 gm
- papya paste 75gm
- laman juice 30ml
- salt to tases
- hang yogurd 1.1 kg
- kaju cheese paste 200gm (100+100 gm)
- boiled green chilli paste 200gm
- maida 20gm
- garam masala 20gm
- biryni carry masala 20gm
- rosted jira pawdar 20gm
- refined oil 100ml
- whole ahahi jeera 10gm
- cream 200gm
- cut the chicken,wash and dry with cloth
- mix gingar garlic paste +papayapaste+laman juice+salt
- take hang yogard+kaju cheese gingar garlic paste gerrn chili paste salt garam masala biryani curry masala maida rosted jeera pawdar refined oil whole shahi jeera
- mix all and add marinated chicken and keep for 20-30minute in freeze
- arrange it on tikka sariya (small squre)and cook in tandoori
- after 80% cook butter brush (
butter 500gm; laman juice5ml)and cook in tandoor
hot in platter garnish with onion laman with spicy kacumbar
2 mutton mughlai seek (reed)
ingredients
- mutton (boneless) 5.5kg
- salt to taste
- red chilli pawder 60 gm
- gingar garlic paste 70gm
- brown onian 50gm
- roasted jeera powder 10gm
- dhaniya powder 10gm
- black salt 10gm
- white pepper 5gm
- chaat masala 10gm
- musterd oil 50ml
- ghee 100gm
- red color 2pinch
- tandoori garam masala 20gm
- birini masala 20gm
- clean the mutton remove the fat cut into cube
- take all the masala and grind twice in mincer
- check salt and arrange keema on seek kebab sariya (4mm)and cook in tandoor
- after 80% cook butter brush (butter 500gm; leman juise5ml)and cook in tandoor till done
cut into 2cm size and arrange on platter garnish with ring onion&lemon
3 mushroom tikka
ingredients
- fresh mushroom 6.5kg
- hang yogard 1kg
- kaju cheese paste 300gm (50+50gm )
- ginger garlic paste 100gm
- green chilli paste 100gm
- birini curry masala 30gm
- rosted jeera pawder 20gm
- garam masala 15gm
- refind oil 100ml
- black salt 10gm
- salt to taste
- vineger 90ml
- clean the mushroom boil in water (5l) with salt and vineger
- drain it and dry it withcloth and keep a side
- mix all the masala add mushroom mix well and keep for 20-30 min in freeze
- arrange it on tikka sariya (small squar) and cook in tandoor
- aftar 80% cook butter brush (butter 500ml ; laman jusce 2 ml) and cook in tandoor for few min
hot in skewer garnish with onian&laman
4 paneer chukandri tikka (reddish)
ingredients
- paneer 7kg
- gingar garlic paste 50 gm
- salt to taste
- red chilli powder 100gm
- tomato cube 1kg
- onian cube 500gm
- capsicom cube 1kg
- hang yogard 1kg
- gingar garlic paste 50gm
- kaju cheese paste 200gm (100+100 gm
- boild mash betroot 500gm
- daniya pawder 20gm
- garam masala 20gm
- cream 100gm
- refind oil 100ml
- chaat masala 20 gm
- vag masala 20gm
- cut the paneer in cube (2 cm)
- mix all the ingredientes and keep 10-30 min in freeze
- arrange it in tikka sariya and cook in tandoor
- aftar 80% cook give butter brush (batter 500ml; laman 2 ml)
- cook again in tandoor for few min
hot in platter garnish with lachha onian and laman
5 peshaweri murgh (pink)
ingredients
- chicken (boneless) 7.5kg
- gingar garlic paste 50gm
- papya paste 200gm
- laman juise 50ml
- hang yogard 1kg
- kasmiri red chili pawder 60gm
- brown onian paste 200gm
- kaju cheese paste 100gm
- birini curry masala 10gm
- roasted jeera pawder 20gm
- musterd oil 150 ml
- star anise pawder 10gm
- chaat masala 20gm
- garam masala 20gm
- chopped coriander leaf 100gm
- gingar garlic chopped 40gm
- salt to taste
- cut the chicken wash and dry with cloth
- mix gingar garlic papaya paste laman juise salt
- naw add chicken and mix well and keep for 20.30 min
- mix all the ingredients of no 5 to 17 marination
- now add marinated chicken into it
- arrange it on tikka sariya (small squre) and cook in tandoor
- after 80%cook butter bruse
(butter 500gm;lamen juise 5ml) - and cook in tandoor
hot in platter garnish with onian,leman with kachumber
6 mutton barrah kebab (raddish)
ingredients
- mutton curry cut (double chop nulli raan) 10kg
- oil 200ml
- onion 200gm
- weole garam masala 20gm
- gingar garlic paste 100gm
- water as required
- hang yogard 1kg
- daniya pawder 15gm
- red chilli pawder 100gm
- garam masala 10gm
- brown onion paste 200gm
- birini carry masala 15gm
- rosted jeera pawder 20gm
- musterd oil 100ml
- red calar 2 pinch
- black salt 10gm
- salt to taste
- take handi heat oil add weole garam masala onion and saute it add gingar garlic paste when onion get golden brown add mutton cook it
- add water 2 inch above the mutton and cook 90%
- remove all mutton from gravy
- take the cook mutton arrange on tikka sariya give butter brush
(butter500gm laman juise 5 ml)and cook in tandoor for few min
hot on platter garnish with lachha onion & laman
7 samundari seek ( white )
ingredients
- fish (boneless) 4kg
- prawn 1.5kg
- cheese 200gm
- green chili 100gm
- gingar garlic chop 50gm
- rosted jeera pawder 15gm
- chaat masala 15gm
- fish masala 15gm
- birini curry masala 15gm
- tandoori garam masala 15 gm
- white papar 10 gm
- salt to taste
clean fish and prawn and make keema twice with all the ingredients
- mix all the masala in keema and mix well
- arrange on seek sariya (4mm) cook in tandoor
- after 80% cook give butter brush
(butter 500gm ; laman 5 ml ) - cook again in tandoor for few min
hot in platter serve with spicy kachumber
8 achari mushroom (yellow)
ingredients
- fresh mushroom 6.5 kg
- hang yogard 1kg
- kaju cheese paste 50+50gm
- gingar garlic paste 100gm
- achar paste 200gm
- yellow chili powder 70gm
- claunji 5gm
- veg masala 20gm
- roasted jeera masala 10 gm
- saunf crush 5gm
- musterd seed crusd 5gm
- roasted besan 100gm
- musterd oil 100gm
- vineger 90ml
- salt to taste
- clean the mushroom boil in water (5l)with salt and vineger
- drain it and dry it with cloth and keep a side
- mix no 2to 15 all ingredients all masala add mushroom mix and keep a sade for 20,30 min
- arrange it on tikka sariya (smail squar )and cook in tandoor
- after 80%cook butter brush
(butter500gm;lemon juice 5ml)and cook in tandoor for few min
hot in skewer with spicy kachumber garnish with onion & lemon
9 murg boti tikka (yellow)
- chicken (boneless) 7.5kg
- gingar garlic paste 50gm
- papya paste 75gm
- laman juose 30gm
- hang yogard 1kg
- brown onion caju paste 150+100 250gm
- kasmiri red chili pawder 100gm
- danya pawder 10gm
- garam masala 20gm
- birini curry pawder 20gm
- rosdted jeera powder 20gm
- musterd oil 100gm
- kasuri methi (dry) 15gm
- chaat masala 20gm
- salt to taste
- cut the chicken wash and dry with cloth
- mix gingar garlic paste papya paste laman juise salt
- now add chicken and mix well and keep for 10-30 min
- slice the onion &caju and deep fry til golden colour and make a paste
- take hang yogard +brown onion kaju paste gingar garlic paste kasmiri red chilli salt garam masala birini pawdar kasuri mathi daniya pawder jeera pawder masterd oil
- mix all and add marinated chicken and keep for 20.30 min in freeze
- arrange it on tikka sariya (small squqr)and cook in tandoor
- after80% cook butter bursh and cook in tandoor sarve
10 Peanut seekh kebab (golden brown)
Iingredients
1. Peanut roasted 1.2.5kg
2. Patato (cube & fry) 2.5kg3. Grated paneer 500gm
4. Giger chop 70gm
5. Green chilli chopped 100gm
6. Green coriander leaf chopped 100gm
7. Roasted jerra pawder 20gm
8. Black salt 10gm
9. Mint paste 50gm
10. Chaat masala 20gm
11. Veg masala 20gm
12. Bread crumb 200gm
13. Cronflour 50gm
14. Salt to taste
1. Peel & cut the potato in cube& fry
2. Now mix all the ingredients except bread crumb&flour3. Make a fine paste from the mincer
4. Now add bread crumb & flour
5. Check salt and arrange mixture on kebab sariya (4mm) and cook in tandoor
6. After 80% cook butter brush (butter 500gm; lemom 5ml) and cook in tandoor till done
Serve:-
Cut into 2cm size and arrange on platter garnish with ring onion &lemon
