The weather’s just right .....for an open air kebab party !!!MurgAchariTikkaServes: 4
Time required: 15 minutes plus marinating and grilling time
Ingredients800 g boneless chicken, preferably legs, cut into medium sized pieces
Salt to taste
1 tablespoon ( 15 g ) chilli powder
1 tablespoon ( 15 g ) turmeric powder
3 tablespoon ( 45 ml ) vinegar
1 tablespoon ( 15 g ) ginger - garlic paste
1/2 teaspoon ( 2 g ) white pepper powder
1 cup ( 240 ml ) curd
1 teaspoon ( 5 g ) garammasala powder
1/2 teaspoon ( 2 g ) kalonji ( onion seeds )
1 tablespoon ( 15 g ) gram flour
1 tablespoon ( 15 g ) mustard paste
1/2 cup ( 120 ml ) fresh cream
1/2 teaspoon ( 2 g ) chaatmasala ( optional )
MethodMix all the ingredients, except cream, and apply to the chicken pieces. Finally add the cream. Keep the chicken aside to marinate for six hours at room temperature or overnight in the refrigerator.
Skewer thetikkasand grill in atandooror an oven till done.
Serve hot, sprinkled withchaatmasala.
Nutritional value of each serving- 387.0kcal
MahiTikkaLahsuni(Pomfretfillets with a distinct garlic flavor )Serves: 4
Time required: 20 minutes plus marinating and grilling time
Ingredients1 kg pomfret fillets, cut into 5 cm cubes
Salt to taste
2 tablespoon ( 30 g ) garlic paste
2 teaspoon ( 10 g ) ginger paste
1/2 teaspoon ( 2 g ) ajwain ( caraway seeds )
1 teaspoon ( 5 g ) chilli powder
1 teaspoon ( 5 g ) garammasala powder
Juice of 3 lemons
1 teaspoon ( 5 g ) turmeric powder
2 tablespoon ( 30 g ) garm flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) mustard oil
25 g garlic, chopped
MethodMix all the ingredients and marinate the fish in this mixture for half an hour. Skewer and grill on lit charcoal grill or in a preheated oven at 250 * C till done.
If preferred, marinate capsicum and onion cubes in the same marinade and grill along with the fish.
Nutritive value of each serving- 537.0kcalPeshavariMuttonTikka( Grilled Mutton Cubes )
Serves: 4
Time required: 20 minutes plus marinating and grilling time
Ingredients400 boneless mutton leg, cubed
2 tablespoon ( 30 g ) ginger - garlic paste
Salt to taste
4 tablespoon ( 60 g ) papaya paste
1 tablespoon ( 15 g ) kachri ( tenderiser )
1 tablespoon ( 15 g ) garammasala powder
1 tablespoon ( 15 g ) red chilli powder
1 tablespoon ( 15 g ) gram flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) oil
MethodMarinate the mutton cubes in ginger - garlic paste, salt , papaya and kachri and keep aside for one hour.
Mix the remaining ingredients and apply to the mutton cubes. Keep aside for one more hour.
Skewer the tikkas on seekhs ( skewers ) and grill over a lit charcoal and grill till done.
Nutritive value of each serving- 342.0kcal
The weather’s just right .....for an open air kebab party !!!
MurgAchariTikka
Time required: 15 minutes plus marinating and grilling time
Ingredients
Salt to taste
1 tablespoon ( 15 g ) chilli powder
1 tablespoon ( 15 g ) turmeric powder
3 tablespoon ( 45 ml ) vinegar
1 tablespoon ( 15 g ) ginger - garlic paste
1/2 teaspoon ( 2 g ) white pepper powder
1 cup ( 240 ml ) curd
1 teaspoon ( 5 g ) garammasala powder
1/2 teaspoon ( 2 g ) kalonji ( onion seeds )
1 tablespoon ( 15 g ) mustard paste
1/2 cup ( 120 ml ) fresh cream
1/2 teaspoon ( 2 g ) chaatmasala ( optional )
Method
Skewer thetikkasand grill in atandooror an oven till done.
Serve hot, sprinkled withchaatmasala.
Nutritional value of each serving- 387.0kcal
MahiTikkaLahsuni
(Pomfretfillets with a distinct garlic flavor )
Time required: 20 minutes plus marinating and grilling time
Ingredients
Salt to taste
2 tablespoon ( 30 g ) garlic paste
2 teaspoon ( 10 g ) ginger paste
1/2 teaspoon ( 2 g ) ajwain ( caraway seeds )
1 teaspoon ( 5 g ) chilli powder
1 teaspoon ( 5 g ) garammasala powder
Juice of 3 lemons
1 teaspoon ( 5 g ) turmeric powder
2 tablespoon ( 30 g ) garm flour
5 tablespoon ( 75 ml ) mustard oil
25 g garlic, chopped
Method
If preferred, marinate capsicum and onion cubes in the same marinade and grill along with the fish.
Nutritive value of each serving- 537.0kcal
PeshavariMuttonTikka
( Grilled Mutton Cubes )
Time required: 20 minutes plus marinating and grilling time
Ingredients
2 tablespoon ( 30 g ) ginger - garlic paste
Salt to taste
4 tablespoon ( 60 g ) papaya paste
1 tablespoon ( 15 g ) kachri ( tenderiser )
1 tablespoon ( 15 g ) garammasala powder
1 tablespoon ( 15 g ) red chilli powder
1 tablespoon ( 15 g ) gram flour
1/2 cup ( 120 ml ) curd
5 tablespoon ( 75 ml ) oil
Method
Mix the remaining ingredients and apply to the mutton cubes. Keep aside for one more hour.
Skewer the tikkas on seekhs ( skewers ) and grill over a lit charcoal and grill till done.
Nutritive value of each serving- 342.0kcal