Saunfia Paneer Tikka

are cubes of paneer stuffed and coated with a special mix of chutney, flavored

with aniseed and then grilled in tandoor. It is a mouth melting paneer tikka

recipe which is perfect to serve as an exclusive starter zer.

Servings: 2-3

Ingredients:

200 gms paneer cubes

1/4 capsicum cubes

1 small onion rings

1 tbsp butter

For marinade you need:

1 tsp coriander chutney

1/2 tsp mint chutney

1/2 tsp aniseed (saunf)

1/2 tsp honey

1 cup fresh thick curd

4-5 cloves chopped

1 inch ginger minced

4 green chillies finely chopped

1/2 tsp cardamom powder

1 tbsp fresh cream

1/2 tsp lemon juice

Salt to taste

How to make Saunfia Paneer Tikka:

1. Combine all the ingredients of marinade in a deep shaped bowl.

2. Mix the cubes of paneer, capsicum and onion gently into the mixture.

3. Keep aside for about 30-40 minutes for the well marination.

4. After the given time take the skewers and soak them into the water for 5

minutes.

5. Thread the cubes of paneer, capsicum and onion in the skewers.

6. Apply little bit of butter all over the veggies.

7. Grill in the tandoor for 6-7 minutes.

8. Bast occasionally with the butter until tikkas turn into nice golden color.

9. Remove from the tandoor and then from the skewers.

10. Serve immediately with mixed salad and lemon wedges

Paneer Taash Kebab

is a unique blend of paneer slices, cheese, fresh cream and spices. This is a

different kind of kabab recipe, consists a good amount of protein and fibre

Servings: 2

Ingredients:

For the marinade you need:

2 tsp fresh cream

1 cup thick yogurt

2 tsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp black pepper powder

1/2 tsp cumin powder

1-1/2 tsp coriander powder

1 tsp garam masala powder

Salt to taste

Other ingredients:

4 cheese slices

1/2 big onion sliced

1 tomato sliced

1/2 capsicum sliced

Chaat masala to sprinkle

400 gms cottage cheese

4 tsp mint chutney

4 cheese cubes

2 tbsp unsalted butter

How to make Paneer Taash Kebab :

1. Make 12 equal size of paneer slices.

2. Combine all the ingredients well in a big bowl.

3. Keep the mixture aside for 10-15 minutes until sets.

4. Spread the spoon of butter and mint chutney on each slice of paneer.

5. Arrange few slices of onion, tomatoes and capsicum on each 3 slices.

6. Now cover with the second paneer slice.

7. Spread the mixture of yogurt on the covered paneer slice and make a thin

layer.

8. Finally put a cheese slice and cover with the third slice of paneer.

9. Preheat the oven at 250F degrees for 5 minutes.

10. Bake for 10 minutes until slices slightly turn into golden in color.

11. Remove out from the oven, cut into desired sizes, grate a cheese cube,

sprinkle some chat masala and serve hot.

Chicken Sholay Kebab

is made with spicy and flavorful chicken kebab topped by fluffy egg omelet.

This dish is little spicy and served best on sizzling plate.

Ingredients

250gm boneless chicken breast

2 tbsp ginger-garlic paste

4 green chillies finely chopped

1 cup curd

1 tbsp fresh cream

1 tbsp processed cheese

2 tsp lemon juice

2 big eggs

1/2 tsp red chili powder

2 tsp coriander powder

1 tsp Tandoori chicken masala powder

Fresh coriander leaves chopped

1 tbsp fresh mint leaves chopped

Salt to taste

1 tbsp olive oil

Procedure

1. Whisk the eggs in a bowl and keep aside. Cut the chicken breast in medium size

chunks and wash in tap water. Take a big bowl and mix all the ingredients very

well except eggs and olive oil. Smear the chicken pieces and cover with a foil

paper. Refrigerate the chicken for 20-30 minutes until sets. Soak the wooden

skewers in water for 4-5 minutes. Apply olive oil on to the skewers and arrange

the chicken pieces on it. Make 2-3 skewers with a proper arrangement of all the

chicken pieces.

2. Preheat the oven at 400 degrees F and place the wooden skewers in the oven.

Grill the chicken for 15 minutes and in every 5 minutes brush the chicken pieces

with olive oil.

3. When the chicken is done, remove from the skewers and arrange the pieces on

the serving plate /dish.

4. Heat a saucepan, add little bit of salt in egg mixture and make the half fry

omelet from the beaten eggs. Make a smooth layer of half fry omelet on top of

chicken pieces.

5. Serve immediately with green chutney and onion rings.

Veg Chilli Milli Kebab

is a delicious Indian Kabab made with Boiled Potatoes, Spinach, Green Peas and

Capsicum. It is considered as one of the healthy Vegetarian Kabab dish, because it

is grilled in oven instead of deep or shallow frying in oil

Ingredients

4 boiled potatoes

1/2 cup green peas

1 cup spinach, chopped

2 tablespoon breadcrumbs

1 teaspoon ginger

4 green chillies

1 teaspoon garlic

1/2 capsicum, coarsely chopped

1/2 teaspoon black pepper powder

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/4 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/4 teaspoon dried mango powder

1 teaspoon oil

Salt to taste

Few fried green chilies for garnishing

Procedure

1. Mash the boiled potatoes in a bowl. Boil the spinach, drain and blend into a fine

puree. Also boil green peas and keep aside.

2. Combine 1 teaspoon ginger, 1 teaspoon garlic, 4 green chilies and 1/2 coarsely

chopped capsicum in a chopper and chop them very finely. You can chop them

with knife as well.

3. Now mix the boiled potatoes, spinach puree, boiled green, chopped mixture of

ginger-garlic, 2 tablespoon breadcrumbs, 1/2 teaspoon red chili powder, 1/2

teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon

coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon dried

mango powder and salt to taste. mix very well.

4. Rinse the skewers in running water, apply some oil over them and arrange the

kababs onto the skewers, just like shown in images.

5. Preheat the oven at 350 degrees F and place the skewers in it. Grill the kababs

for about 20 minutes till they turn little golden brown and crispy.

6. Take out the kababs onto the skewers and garnish with some fried green chilies.

Chicken Banjara Kebab

is a delicious spicy kebab loaded with the fresh spices, cilantro, mint and

cumin flavor. Here boneless chicken is coated in the spicy marination of

yogurt and then grilled in the oven.

Servings: 4

Ingredients:

500 gms boneless chicken breast

2 tbsp fresh yogurt

2 tbsp ginger-garlic paste

8 green chillies paste

1 tsp cumin seeds

1/2 tsp sesame seeds

1/2 tsp mustard seeds

1/2 tsp red chilli powder

1/4 tsp red-orange food color

2 tsp coriander powder

2 tsp tandoori masala powder

1 tbsp cilantro chopped

1 tbsp mint leaves thinly chopped

2 tbsp vegetable oil

2 tbsp lemon juice

Salt to taste

How to make Chicken Banjara Kebab:

1. Clean the chicken breast and cut into medium size pieces.

2. Marinate with salt, lemon juice and red chilli powder. Keep aside for 10

minutes.

3. In the meantime roast the seeds in a sauce pan, allow to cool and then

grind to make a smooth flavored powder.

4. Combine yogurt, grounded seeds powder and all the ingredients along

with 1 tbsp of oil.

5. Mix very well and add chicken.

6. Mix the chicken pieces thoroughly in the marinade and cover the bowl.

7. Keep in the refrigerator at least for an hour.

8. Preheat the oven to 350 degrees F and grease the skewers with some oil.

9. Take out the chicken from the refrigerator and put on room temperature

for about 15 minutes. Arrange chicken pieces onto the skewers.

10. Keep the distance between the chicken pieces and divide the chicken into

2-3 skewers.

11. Place in the oven and grill for 30 minutes until chicken turns into nice

brown in color.

12. In between keep checking the softness of chicken with the help of knife or

fork.

13. Also apply little amount of oil twice in between.

14. Take out the chicken from the skewers and arrange in the serving plate.

15. Serve hot with spicy coriander or mint chutney.

Murgh Afghani Recipe

is an exotic chicken dish cooked in a unique style. Here chicken pieces are

stuffed in spicy and tasty mixture of minced chicken, egg and spices. It contains

blend of seeds and then grilled in the oven

Servings: 4

Ingredients:

300 gm boneless chicken breast

1 cup minced chicken

1 beaten egg

4 green chillies thinly chopped

2 tsp melon seeds

1 tsp poppy seeds

1/2 tsp white sesame seeds

1/2 tsp red chili powder

1 tsp turmeric powder

1/2 tsp black pepper powder

1 tsp tandoori masala powder

2 tbsp butter/oil

1 tsp lemon juice

1 tsp coriander leaves, finely chopped

Chaat masala to sprinkle

Salt to taste

How to make Murgh Afghani:

1. Rinse the chicken and cut into big pieces.

2. Mix yogurt, red chili powder, green chilies, red chili powder, melon,

sesame and poppy seeds, 1/2 tsp turmeric powder, 1 tsp tandoori

masala, 1/2 tsp lemon juice, 1/2 tsp oil and salt to taste. Add pieces of

chicken in this marination, cover and keep aside for 30 minutes.

3. Take another bowl and mix minced chicken, beaten egg, 1/2 tsp lemon

juice, 1/2 tsp oil, black pepper powder, 1/2 tsp turmeric powder and salt

to taste. Mix it well and keep aside.

4. Preheat the oven at 350 degrees F.

5. Take the pieces of marinated chicken, slit each piece and stuff about 1

tbsp of mixed minced chicken mixture and arrange on the grill.

6. Grill for about 20 minutes till the chicken turns tender and juicy. Keep

checking and brush twice with some oil or butter.

7. Sprinkle some chaat masala and serve with onion rings and coriander

chutney.

Chicken Janaam Kebab

Servings: 2

Ingredients:

300 gms boneless chicken pieces

1 cup hung curd

1/2 tsp turmeric powder

2 tsp ginger-garlic paste

4-5 green chillies paste

1/2 tsp fresh lime juice

1 tsp coriander powder

1/2 tsp red chilli powder

2 tsp roasted almonds crushed

1 tsp processed cheese

1 tsp garam masala powder

Salt to taste

4 tsp oil

How to make Chicken Janaam Kebab:

1. In a mixing bowl, add curd, ginger-garlic paste, green chillies paste, salt,

red chilli powder, turmeric powder, coriander powder, crushed almonds

and lime juice. Mix well this whole mixture.

2. Add chicken pieces, garam masala powder, cheese and 2 tsp ghee.

3. Mix well and keep this marination aside for half an hour.

4. Set the oven in the combination mode (microwave and grill) for 15

minutes on high.

5. Place all the marinated chicken pieces properly and start the microwave

in combination mode.

6. After 10 minutes take the chicken pieces out and add 2 tsp oil.

7. The hot chicken pieces will immediately absorb the oil.

8. Now place the chicken pieces in oven and grill for 10 minutes.

9. Chicken janaam kebab is ready to serve.

Chatpattey Coconut Kebab

Kebabs made of vegetables, coated with desiccated coconut and fried in a pan till crisp. Served with pine nut sauce with a hint of mint.

Ingredients

3 carrots 2 potatoes 100 gm spinach 50 gm green coriander 3 green chillies 1 tsp red chilli powder 1 tsp black pepper 1 tsp red chilli, crushed 1 tsp fenugreekseeds (methi dana) 3 eggs 3/4 cup refined flour (maida) 300 gm coconut, desiccated

For Pine Nut Sauce: 3 Tbsp pine nuts 2 Tbsp ginger, chopped 100 gm mint 2 Tbsp cornflour

Method

1. Boil all the vegetables and mash. 2. Put all the spices and mix. 3. Make tikkis of the mixture. Coat them first with a mixture of eggs and

refined flour, and then desiccated coconut. 4. Finally pan fry them and serve them with pine nut sauce.

For Sauce:

5. Crush pine nuts. Add ginger, mint and red chilli and crush together. 6. Cook in water for 5 minutes. 7. Add cornflour for thickness.

Murg Palak Ke Korma Kebab

Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.

Ingredients

500 gm chicken leg, boneless 100 ml oil 4 onions, chopped 1 tsp ginger garlic paste 1 tsp turmeric powder 1 tsp chilli powder 1 tsp coriander powder 6 Tbsp yogurt 2 tsp salt 1 bunch of spinach, shredded 2 tsp ginger, chopped 1 tsp green chilli, chopped 4 tsp fresh coriander, chopped 2 tsp fresh mint, chopped 2 Tbsp ghee 1 tsp garam masala powder 3 Tbsp roasted chana dal powder

For Hung Yogurt Chutney:

10 Tbsp hung yogurt Salt to taste 2 tsp fresh mint, chopped 1 tsp green chilli, chopped 1 tsp roasted cumin powder 100 gm cream

For Dates Chutney:

30 dates, seedless 2 tsp ginger, chopped 2 tsp sugar 1 tsp whole garam masala (cardamom, bay leaf and cinnamon)

Method

For Kebab:

1. Clean the boneless chicken leg properly and cut into small dices and keep it aside.

2. In a pan heat some oil. Add half of the chopped onion, saute till golden. 3. Add chicken, ginger-garlic paste, turmeric powder, chilli powder and

coriander powder. 4. Cook for 5 minutes and then add yoghurt, salt and cook till the chicken is

tender. 5. Once the chicken is cooked, keep it aside and let it cool down. Saute the

shredded spinach. 6. Take the chilled chicken and mince it nicely with your hand. 7. Add remaining chopped onion, ginger, half the green chilli, coriander,

half the mint, ghee, garam masala powder, sauteed spinach and roasted channa powder.

8. Mix well and then make small tikkis. Pan fry on very slow flame.

For Hung Yogurt Chutney:

9. Whisk the hung yoghurt properly. 10. Add, salt, remaining chopped mint, green chilli, roasted cumin powder

and cream. 11. Make nice sour and spicy chutney, serve with kebab.

For Dates Chutney:

12. Fine chop the dates and cook on a medium flame with chopped ginger, sugar and spices and serve it with kebab as sweet chutney option.

Rajma Ke Kebab

A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.

Ingredients

2 Tbsp ghee or olive oil + To pan fry Asafoetida or heeng, a pinch 1 tsp jeera / cumin seeds 4-5 badi elaichi dana (Black cardamom seeds) 2 Tbsp garlic paste 1 Tbsp ginger, chopped finely 1 medium sized onion, grated 1 cup tomato puree 2-3 Tbsp tomato ketchup 1 tsp chilli powder or to taste Salt, to taste 1 tsp garam masala 1 green chilli finely chopped (optional) 2-3 Tbsp chopped coriander leaves 1 Tbsp whipped yogurt 2 cups rajma or red kidney beans, boiled and mashed roughly 6-7 Tbsp breadcrumbs

Method

1. In a pan add 2 Tbsp ghee and a pinch of heeng. Once the oil heats add zeera and elaichi dana. Let it flutter. Swap ghee with olive oil to make them healthier.

2. Add garlic and ginger paste. Once it browns a little, add onions and saute till golden brown. In case the onions start to burn add a little water.

3. Add the tomato puree, ketchup, chilli powder, garam masala, green chillies and salt.

4. Once the masala starts to leave sides add whipped yogurt, coriander and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let the masala cool for a while.

5. Once cooled, add 2 Tbsp breadcrumbs to it. Make elongated kebabs from the mixture.

6. Roll the kebabs in breadcrumbs to form a crusty casing. Keep them in the freezer for 10 minutes.

7. On a non stick pan add ghee/ olive oil and place the kebabs. Pan fry them from all sides till the breadcrumbs obtain a brown colour.

8. Serve hot with Mint chutney.

Dahi ke Kebab

Here is a good depart from the traditional kebabs. This healthy version is made with cottage cheese, yogurt, almonds, raisins and oats. The melt-in-your-mouth texture will have you coming back for seconds!

Ingredients

400 gms yogurt 100 gms paneer 2 teaspoons chopped onion 1 tsp chopped ginger Half a handful of chopped fresh coriander 10 finely chopped almonds 7 to 8 chopped raisins 1/2 tsp white pepper powder 1/2 a tsp green cardamom powder salt to taste Oil to grill Cornflour to dust A cup of ready to eat oats

Method

1. Hang yogurt overnight in a muslin cloth. 2. Saute the onion and ginger in minimum oil till the onions turn

translucent. Keep aside to cool. 3. Take the yoghurt in a bowl. Add crumbled cottage cheese, chopped

raisins, coriander, almonds, and the onion mixture. Add the white pepper powder, cardamom powder and salt.

4. Now make round patties with this gooey mix and pat a bit of cornflour on the outside, after giving them a shape.

5. Crush the oats to resemble breadcrumbs and dredge the patties in this oat powder.

6. Grease a pan with olive oil, and grill these on a medium hot skillet, till they turn brown.

7. Serve hot with chutney.

Watermelon Cheese Kebab

You might think that watermelon and cheese might not be a good

combination. But, these ingredients can be used together not just to make

salads but to prepare amazing kebabs!

Ingredients

Watermelon, de-seeded and chopped- ½cup

Boiled potato, grated- 2 medium sized

Feta cheese or tofu- ½cup

Onion, sliced or chopped- 1 medium sized

Ginger, minced- ½tsp

Green chillies, chopped- 4-5

Spinach, chopped- 2tbsp (optional)

Yogurt- 3tbsp

Gram flour (besan)- 2tbsp

Cornflour- 1 cup

Water- 1 cup

Bread crumbs- ½ cup

Fresh mint leaves- 2tsp

Oil for frying

Coriander leaves for garnishing

Directions to make watermelon cheese kebab:

Mix all the ingredients except watermelon, corn flour and bread crumbs.

Make small kebabs out of this paste.

Now, make a small hole in between the kebab pieces. It should look like a

stuffing hole. Insert few pieces of watermelon in the centre.

Close the kebab ball again and seal it. You should do this with your

fingertips. Use cornflour if the paste is sticky on your fingers.

While sealing the kebabs after stuffing, you can go creative by using

different shapes moulds such as oval, square or triangle.

Heat oil in a frying pan on medium flame. Put breadcrumbs in a plate.

Meanwhile, add corn flour and water in a bowl. Make a thick batter and dip

the kebab pieces in the batter.

Coat the kebab pieces with breadcrumbs. Now fry the pieces in oil until they

turn golden brown. The kebabs should look crisp.

Strain in paper towels and serve hot.

Watermelon kebabs are ready to eat! Garnish with coriander leaves. You can

serve it with tomato ketchup or coriander chutney as an evening