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Murg Achari Tikka, Mahi Tikka Lahsuni & Peshavari Mutton Tikka

Posted Sep 12 2009 10:10pm


The weather’s just right .....for an open air kebab party !!!

MurgAchariTikka

Serves: 4
Time required: 15 minutes plus marinating and grilling time

Ingredients

800 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 )




Method

Mix 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

Ingredients

1 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

Method

Mix 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- 537.0kcal


PeshavariMuttonTikka

( Grilled Mutton Cubes )



Serves: 4
Time required: 20 minutes plus marinating and grilling time

Ingredients

400 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

Method

Marinate 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
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