JawariMacchiTikka
Ingredients
- 150g fish tikka
- 5g ginger paste
- 5g garlic paste
- 3 g yellow chilli powder
- 50 g hung yoghurt
- 25 g Amul cheese
- 15g roasted channa powder
- 2g cinnamon powder
- 2g green cardamom powder
- 2g kashoorimethi
- 3g jeera powder
- 20ml oil
- Salt to taste
Method
- Make the first marinade with ginger, garlic and salt.
- Marinate the fish and rest it.
- Make the second marinade with rest of the ingredients
- Marinate the fish in it and keep it in the refrigerator for 2 hrs.
- Skewer it and cook it in the tandoor until the fish is tender and cooked. Serve hot.
ChoozaKhada Masala
Ingredients
- 1kg chicken curry cut
- 20ml malt vinegar
- 20g cumin whole
- 20g ginger & garlic paste
- 50g hung curd
- 10g coriander seeds
- 40g cream
- 30g cashew nuts
- 20 g Amul cheese
- 5g red chili powder
- 2g elachi powder
- 20ml lemon juice
- Saltto taste
Method
- Marinate chicken in malt vinegar, ginger garlic paste, Red chili powder and salt. Keep aside for 20 minutes.
- In a pan, make a marinade by crumbling the cheese and adding all other ingredients except cumin and coriander.
- Add oil in a pan and sauté cumin and coriander. Add this to the marinade.
- Marinate the chicken in the second marinade and keep aside for 4 hours.
- Skewer and cook in tandoor. Serve hot.
Barrah Baluchi
Ingredients
- 12 shanks of lamb leg
For the marinade
- 100g yoghurt cheese
- 45g raw papaya paste
- 30g garlic paste (strained)
- 20g ginger paste (strained)
- 60ml sherry
- 45ml malt vinegar
- 30ml fresh cream
- 25g shahizeera (black cumin seeds)
- 3 g black pepper (freshly roasted and coarsely ground)
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ¼ tsp black cardamom powder
- ¼ tsp green cardamom powder
- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- a pinch of nutmeg powder
- A pinch of mace powder
- A pinch of rose petal powder
- A pinch of black rock salt powder
- Salt to taste
Method
- For marinating,whisk yoghurtcheeseinalargebowl,add theremaining ingredients and mix wEvenly rubtheshanks withthismarinadeand let it sit for4 hours.
- For skewering: Skewertheshanksandkeepa trayunderneath tocollectthe dripping
- Roastinamoderatelyhottandoorfor9-10minutes or onacharcoalgrill,forabout thesametiIna pre-heatedoven,forapproximately10-12minutes.
- Removeand hangtheskewerstoallow theexcessmoisturetodripoff(approx. 4-5minutes), baste with butter and roast again for3minute
