Gilafi Paneer Seekh
Ingredients
- Paneer, 350g
- Mawa, 50g
- Coriander leaves, 10g
- l Green chilly, 5g
- Green capsicum, 20g
- Red capsicum, 20g
- Yellow capsicum, 20g
- Black pepper powder, 2g
- Chilli flakes, 1g
- White pepper powder, 3g
- Green elaichi powder, 2g
- Jeera powder, 4g
- Chat masala, 4g
- Javitri powder, 1g
- Aamchur powder, 4g
- Salt to taste
- Black salt, 2g
- Anik ghee, 20g
- Bread crumbs, 20g
- Amul butter, 40g
Method
- Mix grated paneer with all ingredients and spices.
- Put on a tandoori sheek and cook until it turns a golden colour.
- Brush with ghee and butter.
- Cut into five even pieces.
- Serve with mint chutney, onion rings, mint leaves and lemon wedges.
Surati Dabeli Pictures courtesy: Bakstage and Motor Works
Surati Dabeli
Ingredients
- Pao buns, three
- Big potatoes boiled, 200g
- Butter, 40g
- Chopped coriander leaves, 10g
- Jeera powder, 5g
- Salt to taste
- Haldi powder, 3g
- Chopped onions, 50g
- Deegi chilli powder, 3g
- Green chillies, 5g
- Chopped ginger, 10g
- Chopped garlic, 15g
- Kashmiri chilli powder, 4g
- Garam masala powder, 2g
- Peanuts, 20g
- Mint chutney, 50g
- Tamarind sweet chutney, 30g
- Lemon juice, 20ml
- French fries, 150g
- Refined oil, 200ml
For the garnishing
- Side salad, 80g
- Bhujia, 30g
Method
- Melt butter in a pan, add all the ingredients except the spices and saute until golden brown.
- Next, add all the spices and cook well.
- Finally, add the mashed potato and mix well.
- Cut the buns into halves, toast them and apply chutneys.
- Make a sandwich with the potato stuffing.
- Garnish with bhujia, and serve with French fries and salad.
Chow Chow Bunny Chow Pictures courtesy: Bakstage and Motor Works
Chow Chow Bunny Chow
Ingredients
For the dal makhani
- Bengal gram, 100g
- Rajma, 50g
- Ginger, 10g
- Garlic, 10g
- Amul butter, 50g
- Amul cream, 50g
- Tomato puree, 20g
- Jeera powder, 1g
- Red chilli powder, 2g
- Kashmiri chilli powder, 3g
- Salt to taste
- Kasuri methi, 2g
For the bread
- Maida, 250g
- Yeast, 5g
- Salt, 5g
- Sugar, 5g
- Oil, 12ml
- Bread improver, 4g
Method
- Soak Bengal gram and rajma overnight.
- Put them in a deep pan and boil until soft and creamy.
- Add all other ingredients and spices.
- Finish with cream.
- Make bread with bread ingredients. Let it cool.
- Cut into half and scoop out the middle of the bread to make a cup- or bowl-like thing.
- Fill the cup with sufficient dal makhani.
- Garnish with cream and serve.
Tawa Jhinga Masala Pictures courtesy: Bakstage and Motor Works
Tawa Jhinga Masala
Ingredients
For the masala prawns
- Prawns 16/20, 350g
- Big onions, 100g
- Chopped garlic, 20g
- Chopped ginger, 20g
- Chopped green chillies, 10g
- Coriander leaves, 10g
- Ajwain, 5g
- Anik ghee, 30ml
- Tata salt to taste
- Lemon juice, 20ml
- Chat masala, 5g
- Deggi mirch powder, 5g
- Coriander powder, 5g
- Jeera powder, 5g
- Turmeric powder, 2g
For the rice
- Basmati rice, 100g
- Curry leaves, 3g
- Mustard seeds, 2g
- Anik ghee, 30ml
- Saffron, 1g
For the garnish
- Onion rings, 50g
Method
- Clean the prawns properly.
- Do a basic marination with salt, lemon juice and turmeric.
- Heat a pan. Put ghee. Add onion, garlic and ginger. Saute.
- Add marinated prawns and other spices. Cook until perfect.
- Soak basmati rice and cook it. And mix with ghee, curry leaves and mustard seeds.
- Serve rice and jhinga masala together.
- Garnish with onion rings, mint leaves and lemon wedges.