Lasooni Jhinga

LASOONI JHINGA

S.NO	INGREDIENTS	QTY	UNIT
1	Tiger Prawns	250	gm
2	Ginger garlic paste	15	gm
3	Hang curd	120	gm
4	Salt	to taste	gm
5	Garlic chop	25	gm
6	Lemon Juice	20	ml
7	Cream	50	ml
8	Green Chili chop	10	gm
9	Cheese	40	gm
10	Gram flour	50	gm

METHOD:

* Shell, devein and clean the prawns.

* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, salt  and keep a side for 45 minutes.

* Prepare the stuffing by mixing all the ingredients.

*Prepare the stuffing by mixing all the ingredients.

*Slit each prawn and fill in the stuffing in the pocket.

* Do the 2nd marination make a smooth white marination with hang curd, cheese, cream and chop green chilly to make a marinade.

* Marinate the prawns in the second marination and keep a side for at least 45 minutes.

* Arrange the prawn on a skewer and roast them in an Tandoor at 180' C for 8 minutes.

* serve hot with mint chutney.

  

Hare matar bhutte palak tawa kebab

HARE MATAR BHUTTE PALAK TAWA KEBAB

S.NO	INGREDIENTS	QTY	UNIT
1	Green peas	250	gm
2	Baby corn	100	gm
3	Sweet corn kernels	75	gm
4	Spinach	50	gm
5	Chopped green Chili	15	gm
6	Chopped Ginger	15	gm
7	Potato boil	100	gm
8	Chat Masala	10	gm
9	Chilly flex	25	ml
10	Olive oil	25	ml
11	Salt	To taste

METHOD:

* Blend the corn, baby corn and green peas into a coarse mixture.

* Heat the pan

* Add the potatoes, green chilies, chilly flex and ginger and mix well.

* Cool it and add roasted channa dal.

* Divide the mixture into equal portions and shape them into small round tikkis.

* Heat the oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides.

* Sprinkle chat masala over the tikkis.

* Serve hot with ketchup and mint chutney.