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.