For all those Kebab lovers, our Chef de Cuisine Amit Suri shares with you some delicious and succulent Kebab recipes for you to try at home. Do write to us on our Facebook page and tell us how these turned out on The Westin Mumbai Facebook Page
Tandoori Gobhi
INGREDIENT QTY
Cauliflower trimmed 500g
Turmeric powder 4g
Salt tt
MARINADE
Yoghurt (hung) 50g
Salt tt
Turmeric powder 3g
Garam Masala powder 5g
Kasoori methi powder 3g
Roasted channa powder 25g
Cooking Oil 10ml
Black salt 2g
Deggi Mirch 5g
Kebab Masala 2g
Lemon juice 5ml
Butter melted 4ml
BASIC NOTE AND POINTS TO REMEMBER:
Put salt & turmeric in boiling water. Blanch the whole cauliflower. Strain & let it cool.
Make a marinade with all the ingredients & coat the cauliflower with it.
Skewer & roast in the Tandoor till golden brown.
Sprinkle lemon juice, kebab Masala & drizzle melted butter & serve hot
Tandoori jhinga
INGREDIENT QTY
Tiger Prawns 360kg
(6-8 / kg, headless, shelled, deveined)
FIRST MARINADE
Ginger Garlic paste 15gm
Malt vinegar 20ml
Salt 10gm
Turmeric powder 02gm
Red chilli powder
SECOND MARINADE
Ginger Garlic paste 15gm
Chili powder 10gm
Garam Masala powder 05gm
Hung curd 50gm
Bhuna Besan 15gm
Ajwain 05gm
Lemon juice 01no
Melted Butter 05gm
BASIC NOTE AND POINTS TO REMEMBER:
Marinate the prawn with first marinade. Keep aside for 20 mins.
Mix all the ingredients of second marinade & marinate the prawns with it. Refrigerate for 4 hrs.
Skewer the prawns & grill in the Tandoor, basting in between.
Once prawn cooked, remove from Tandoor and present in the kebab platter and drizzle
The lemon juice & butter over the prawns. Serve with mint chutney.
Tandoori Mushroom
INGREDIENT QTY
Mushroom Heads 12nos
MARINADE
Yoghurt 50g
Salt tt
Roasted channa powder 10g
Red chilli powder (Deggi Mirch) 5g
Turmeric powder 2g
Garam Masala powder 4g
Cooking oil 10ml
Kasoori methi powder 4g
FILLING
Mushroom stalks 12nos
Green chillies 1no
Cooking oil 10ml
Shahi jeera 1g
Garam Masala powder 2g
Amul processed cheese 20g
Green coriander leaves 4g
Ginger 3g
Lemon juice 5ml
Kebab Masala 2g
Melted butter 4ml
BASIC NOTE AND POINTS TO REMEMBER:
Sauté the stalks with all the ingredients of filling except coriander & cheese. Blend it to a paste.
Mix in cheese & coriander
Mix in all the ingredients of the marinade
Stuff the mushroom caps with the filling mixture & stick together two caps so as to cover the filled area.
Marinate the caps with the prepared marinade
Skewer & cook in Tandoor.
Sprinkle lemon juice, kebab Masala, melted butter & serve hot with mint chutney
TANDOORI POMFRET
INGREDIENT QTY
1st Marinade
Whole Pomfret 350to400 gm
Hing 8gm
Water 250gm
Lemon juice 10ml
Salt 4gms
2nd marination
Yoghurt 10gms
Ginger garlic paste 5gms
Turmeric powder 3gms
Green chili paste 1gms
Garam Masala 1gms
Fried curry leaf powder 2gms
Egg half
Lemon juice 5ml
Dry mint powder 2gms
Method:
Slash the Pomfret thrice on each side.
Mix hing and salt in water and dip the Pomfret in the solution and rest for 10 min.
Mix together all the ingredients in the 2nd marinade.
Drain the Pomfret from the water and squeeze gently
Skewer the Pomfret and grill in a moderately hot Tandoor.
Tandoori Subz Chat
INGREDIENT QTY
Capsicum green 1 inch dice 5kg
Capsicum red 1 inch dice 250gms
Capsicum yellow 1inch dice 250gms
Baby corn 1/2inch dice 200gms
Mushroom button trimmed 300gms
Cauliflower florets 500gms
Onion 1inch dice 250gms
Tandoori marination red 150gms
Coriander chopped 25gms
Pineapple cubes 1inch 250gms
Chaat Masala 50gms
BASIC PREPARATION METHOD:
1. Blanch the cauliflower, mushroom and baby corn in turmeric water.
2 .Mix together all the vegetables and the pineapple with the tandoori marination.
3. Put a hot plate on high flame and let it be very hot.
4. Cook the vegetables on the hot plate till it gets colour and see that the marination is cooked.
5. Remove from the hot plate and let it cool.
6. Add some chaat Masala and check for the seasoning and also mix some coriander.
7. Dish out in a platter and garnish with chopped coriander.
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