CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. slice cheese        4
3. Butter                 1 tbsp
4. Salt                     1/2 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1 tsp
7. Chilly flakes      1 tsp
8. Maida flour        1 tsp

METHOD

• Mix maida in a tbsp mspoon of milk.
• Melt butter on a low heat and add milk, bring to a boil.
• Add cheese slices, stir well till it melts.
• Add salt, pepper and maida milk to it.
• Cook for a minute or until the sauce becomes thick.
• Sporinkle oregano and chilly flakes.
• Serve with garlic bread.

GARLIC BREAD WITHOUT YEAST

 INGREDIENTS

1. Maida                   2 cups
   
2. Curd                     1 cup
3. Salt                       2 tsp
4. Oil                        1 tbsp
5. Baking powder     2 btsp
6. Baking soda          1/4 tsp
7. Mayonnaise          1 cup
8. Oregano                1 tsp
9. Chilli flakes          1 tsp

FOR GARLIC SAUCE

1. Salted butter          1 tbsp
2. Garlic                    1 whole
3. Oregano                1 tsp
4. Chilli flakes          1 tsp
5. Coriander leaves   handful

METHOD

• Mix maida, baking powder, soda, salt and curd together and knead.
• Wrap a cloth and keep it aside for 1 hour in a warm place.
• Peel and cut garlic to a small pieces, cut coriander leaves.
• Melt butter pour in a cup, add garlic, and coriander leaves,
• Garnish with oregano and chilli flakes.
• Knead the dough and make 4 balls.
• Take out a ball and flatten as.chapati.
• Take a spoonful of garlic sauce and spread on one side.
• Spread a spoonful of mayonnaise on garlic sauce.
• Close the bread and seal the chapati on all sides.
• Brush a tray and keep a baking sheet on the tray.
• Arrange the bread on tray, Put a cloth on bread and keep it aside for 15 minutes.
• Do this for remaining balls and pre heat oven to 180 degree.
• Brush oil on top of the bread before baking.
• Bake for 15 minutes and serve with cheese sauce.
• For baking without oven, heat pressure pan, keep a ring.
• Place the tray and bake for 10 minutes, turn the bread after 5 minutes and bake.
• Serve with cheese sauce. Refer the sauce from this blog.

HIREKAI BAJJI

 INGREDIENTS

1. Ridge gourd                1 no  
2. Bajji mix powder        3 cups
3. Water                          1 1/4 cups
4. Oil                               for frying

METHOD

• Refer bajji mix from this blog.
• Add water to the bajji powder, mix well and keep it aside for 10 minutes.
• Wash ridge gourd and scrape the sharp edges.
• Cut into 3" long sizes, and make thick slices from it.
• Heat oil and dip the slices and drop into the hot oil.
• Fry on low heat until crisp. Serve hot.

KURMA FOR APPAM

 INGREDIENTS

1. 
   Carrot                                   1
   
2. French beans                        10
3. Green peas                           handful
4. Tomato                                 2
5. Onion                                   1
6. Water                                    5 cups
7. Salt                                       2 tsp
8. Turmeric                              1/2 tsp
9. Chilly powder                      1 tsp

FOR GRINDING

1. Extracted coconut                1 cup
2. Fennel seeds                        3 tsp
3. Jeera                                    1 tsp
4. Cinnamon                             2"
5. Lavang                                 5
6. Cardamom                            2
7. Garlic                                   10 pods
8. Ginger                                 1"
9. Coriander seeds                  1 tbsp
10. Roasted gram                      3 tbsp
11. Mint leaves                        little
12. Coriander leaves                handful

FOR SEASONING

1. Oil                                   3 tbsps
2. Mustard seeds                 1/2 tsp
3. Bengal gram                   1 tsp
4. Urad dhal                        1/2 tsp
5. Hing                               1/4 tsp

METHOD

• Cut onion, vegetables, and tomatoes, grind masala to a smooth paste.
• Heat oil, splutter mustard seeds, fry bengal gram, urad and himg.
• Add onion and fry for a while, add tomatoes, vegetables and fry until tomatoes are mashed.
• Add masala paste and fry for a minute, sprinkle turmeric and chilly powder.
• Add water, salt and stir well, cook for one whistle.
• Serve with appam dosa.

APPAM DOSA

 INGREDIENTS

1. 
   Idly rice              4 cups 
   
2. Urad dhal           1/2 cup
3. Methi seeds        2 tsp
4. Coconut              1 cup
5. Cooked rice        1 cup
6. Rice flour           1 cup
7. Salt                     5 tsp
8. Baking soda       1/4 tsp
9. Oil                      for dosa frying

METHOD

• Wash rice, urad dhal, methi seeds together and soak for 4 hours.
• Add cooked rice while grinding.
• Grind rice for 10 minutes, then add coconut and grind  for another 10 minutes.
• Grind to a smooth paste, add rice flour, salt. Add 2 cups of water.
• Mix well and ferment whole night. In the morning add soda with a tsp of water, mix well.
• Heat an iron kadai, brush oil, pour ladleful batter in the middle.
• Wear cotton thick glouse to both hands and take out the pan.
• Rotate to form dosa and smear some oil around the dosa, close a lid.
• Roast on medium heat. You will hear a bubbling sound.
• Open the lid and take out the dosa.
• Serve with coconut milk, chutney, and kurma.

FOR COCONUT MILK

1. Coconut             1 whole
2. Sugar                 1 cup
3. Water                 4 cups
4. Cardamom         10

METHOD

• Scrape coconut, add water and grind.
• Extract the first milk and add sugar. mix well.
• Pound only the seeds of  cardamom.
• Add to the milk. Serve with dosa.
• Extracted coconut can be used for chutney, sambar, kurma.

SEMIA KHARA BHAT

 INGREDIENTS

1. Semia                       250 gms
   
2. Onion                       1 big
3. Tomato                     2 big
4. Carrot                       1
5. French beans             10
6. Ginger-garlic paste    2 tsp
7. Salt                             2 tsp
8. Chilly powder            2 tsp
9. Garam masala           1 tsp
10. Coriander powder     1 tsp
11. Cumin powder          1/2 tsp
12. Lemon                       1/2 
13. Bread slices               4
14. Coriander leaves       little
15. Mint leaves               little
16. Himg                        1/4 tsp
17. Water                        3 1/2 cups
18. Oil                            to fry bread

FOR SEASONING

1. Oil                           4 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dhal                1/2 tsp
4. Bengal gram           1/2 tsp
5. Curry leaves           few

METHOD

• Cut bread slices to square pieces, fry till crisp in the hot oil.
• Cut onion, tomatoes, carrot, beans, mint and coriander leaves.
• Heat 2 tbsps of oil in a pan, add broken semia and roast to golden brown.
• Transfer to a plate and cool down.
• In the same heat 2 tbsps of oil, add seasoning amd fry, add onion, hing.
• Fry for 2 minutes, add tomatoes, ginger-garlic paste.
• Add coriander, cumi, and garam masla powders to it.
• Fry for a minute and add vegetables, salt, chilly powder, and turmeric, mix and close a lid.
• Cook for 2 minutes on low heat, add fried bread, water, lemon and bring to boil.
• Stir and add fried semia, mix well and cook for 5 minutes.
• Garnish with mint and coriander leaves.
• Serve with chutney.

HARD BREAD FOR MASALA RECIPE

 INGREDIENTS

1. 
   Maida flour            3 cups
2. Instant Yeast          3 tsp
3. Salt                        3 tsp
4. Sugar                    1 tbsp
5. Oil                        3 tbsp
6. Water                    3 cups

METHOD

• Warm up water, mix all the ingredients.
• Knead as chapati dough, kead for 2 or 3 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• Again knead the dough for 2 or 3 minutes.
• Sprinkle some flour while kneading.
• Again close a lid and keep it aside for 2 hours.
• Brush bread tin, arrange a baking sheet inside the tray.
• After 2 hours transfer the dough to work board.
• Flatten the dough andfold on one side and press.
• Again fold on the other side, and press on the first fold.
• Fold the sides, and keep the dough the baking tin.
• Close by a towel on the top of the tin.
• Keep it aside until it raises, pre heat oven at 180 degree. Bake for 20 minutes.
• Baking on gas stove, heat a pan on low heat, place the tin and close a lid.
• Turn the tin every 5 minutes on all the sides.
• It takes extactly 20 minutes. Bread is ready
• You can prepare fried bread, masala bread.
  .

CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. Maida                 1 tsp
3. Slice cheese       4
4. Salt                     1 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1/2 tsp
7. Chilly flakes      1/2 tsp
8. Unsalted Butter  1/2 cup

METHOD

• Melt butter in a pan, add milk and boil.
• Add salt, pepper, cheese to it.
• Add little water to maida and mix well.
• Add to the milk and stir util it thickens.
• Pour in a serving bowl, sprinkle oregano and chilly flakes.
• Serve with tandoor chicken.

TANDOOR BAKED CHICKEN

 INGREDIENTS

1. Whole chicken                1 

FOR MARINATING

1. Curd                                1 cup
2. Ginger-garlic paste         2 tbsps
3. Salt                                  6 tsp
4. Chilly powder                 5 tsp
5. Garam masala                5 tsp
6. Coriander powder          3 tsp
7. Cumin powder               1 tsp
8. Red food colour             1 tsp
9. Lemon                            5 nos
10. Oil                                  3 tbsps

METHOD

• Mark thin cuts on all over the chicken.
• Mix all the inredients and rub inside and outside the chicken.
• Marinate for 4 to 5 hours, keep it in the fridge.
• Brush oil in a baking tray, put a baking sheet on the tray.
• Place the chicken on the tray and bake for 45 minutes.
• For boiled chicken, take heavy bottomed vessel add 1 cup of water.
• Place chicken and cook for an hour turning the chicken every 15 minutes. 
• Drain the excess oil and broth.
• Serve with cheese sauce, mayonnaise.

KASHMIR THALI

 RECIPES

1. KEEMA MASALA
2. ROGHAN JHOSH
3. JHOK CHARWAN
4. SIN YAKHANI
5. ALOO CURD BHAJJI
6. CARROT KARISHMA
7. BRINJAL SIDE DISH
8. PANEER SPECIAL

KASHMIRI PANEER SPECIAL

 INGREDIENTS

1. Paneer                       800 gms
   
2. Milk                          1 glass
3. Turmeric                   1/2 tsp
4. Dry ginger powder   1 tsp
5. Fennel seeds             3 tsp
6. Bay leaf                    2
7. Cardamom               7-8
8. Oil                            1 cup
9. Ghee                        2 tsp
10. Salt                           3 tsp
11. Garam masala          2 tsp 
12. Chilly powder         2 tsp
13. Water                       1 cup

METHOD

• Cut paneer to small pieces.
• Heat oil in a kadai and fry paneer.
• In a heavy bottomed pan add paneer and water.
• Bring to boil and in a seasoning pan heat 1/4 cup of oil.
• Fry all the masala ingredients and pour over paneer.
• Add milk, salt, turmeric and chilly powder.
• Simmer for 2 minutes on a low heat.
• Serve hot with roti.

KASHMIRI BRINJAL SIDE DISH

 INGREDIENTS

1. Brinjal                       4-5 nos
   
2. Tamarind                   lemon size
3. Salt                            2 tsp
4. Red chilly powder    1 tsp
5. Hing                          1/4 tsp
6. Oil                             1 cup
7. Fennel seeds             3 tsp
8. Dry ginger powder   1 tsp
9. Jeera seeds               1 tsp
10. Lavang                     2-3
11. Water                        1 cup

METHOD

• Cut brinjal length wise, soak tamarind and extract.
• Heat oil in a kadai, season with jeera, fennel seeds, lavang and hing.
• Add brinjal and fry till soft.
• Now add tamarind juice, salt, dry ginger powder and chilly powder.
• Cook on a low flame until the gravy thickens.
• Icooked in an iron pan so the brinjal looks black.
• Serve hot with rice and chapati.

KASHMIRI CARROT KARISHMA

 INGREDIENTS

1. 
   Carrot                         500 gms
   
2. Curd                           1/2 liter
3. Oil                              1 cup
4. Salt                             1 tsp or more
5. Hing                           1/4 tsp
6. Pepper powder           1 tsp
7. Cardamom                 5
8. Lavang                      5
9. Fennel seeds              3 tsp
10. Dry ginger powder    1 tsp
11. Cinnamon powder     1/2 tsp
12. Jeera powder              1/2 tsp

METHOD

• Cut carrot into long finger size lenght and cook for 10 minutes.
• Heat in a pan add all the masala items and fry for a minute.
• Add beaten curd and bring to boil.
• Add salt, carrot and cook on low heat until the gravy becomes thick.
• Serve hot with chapati and rice.

KASHMIRI ALOO CURD BAJJI

 INGREDIENTS

1. Potatoes                    750 gms
2. Curd                          1 cup
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Cardamom                 4-5
6. Jeera                          1/2 tsp
7. Cinnamon powder     1/2 tsp
8. Oil                              2 cups
9. Salt                            3 tsp
10. Chilly powder           2 tsp
11. Hing                          1/4 tsp

METHOD

• Boil whole potatoes, peel outer skin and cut into cubes.
• Heat oil and fry the potatoes, keep it aside
• In the same pan take out excess oil and heat 1/2 a cup of oil.
• Season with fennel seeds, jeera and splutter, add hing.
• Add cardamom, dry ginger powder, cinnamon powder and saute well.
• Pour beaten curd and stir, cook on a low flame.
• Bring to boil and add the fried potatoes, chilly powder, and salt.
• Mix well and fry for 10 minutes.
• Serve with chapati and rice.

KASHMIRI SIN YAKHANI

 INGREDIENTS

1. Mutton                      1 kg
   
2. Curd                          1/2 liter
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Bay leaf                     2-3
6. Cardamom                 5-6
7. Lavang                      3-4
8. Cinnamon powder    1 tsp
9. Salt                           4 tsp
10. Garam masala           1 tsp
11. Oil                             2 ladleful
12. Water                        1 cup

METHOD

• Pressure cook mutton for 4 whistles and keep it aside.
• In the same pan heat oil season with fennel seeds, cardamom, lavang and bay leaves.
• Add beaten curd, salt, chilly powder, cinnamon powder and mix.
• Then add the cooked mutton with broth and cook on low heat for 10 minutes.
• Close the lid and cook until it comes to a gravy consistency.
• Serve with rice and chapati.

JHOK CHARWAN [ KASHMIRI ]

 INGREDIENTS

1. 
   Mutton                        250 gms
   
2. Tamarind                     lemon size
3. Turmeric                     1/2 tsp
4. Fennel seeds               2 tsp
5. Dry ginger powder     1 tsp
6. Salt                             2 tsp
7. Red Chilly powder     2 tsp
8. Hing                           1/4 tsp
9. Oil                              1 cup
10. Lavang                       3-4
11. Cardamom                 2-3
12. Water                         1 cup

METHOD

• Soak tamarind in 1/2 cup, of water and extract.
• Pressure cook mutton, fennel seeds, 1/2 cup of water and salt for 4 whistles.
• Heat oil in a kadai and fry the cooked mutton pieces, drain oil and keep aside.
• Season with hing in the same oil and add lavang, cardamom.
• Fry for a while and add tamarind water and left over mutton water.
• Add turmeric, chilly powder and bring to boil.
• Then add the fried mutton pieces and cook until they mixed well.
• Serve with rice, this gravy is very delicious.

ROGHAN JHOSH [KASHMIRI]

 INGREDIENTS

1. Mutton                        1 kg
   
2. Fennel seeds               4 tsp
3. Dry ginger powder     1 tsp
4. Jeera                           1 tsp
5. Bay leaf                      3 or 4
6. Cardamom                 5 - 6 
7. Sour curd                   1 cup
8. Oil                             11/2 cups
9. Salt                             to taste
10. Pepper powder           1 tsp
11. Onion                         2-3 nos
12. Garlic                         10-12 pods
13. Cinnamon                  2 pieces[ 1" each]
14. Water                         1/2 cup

METHOD

• Grind onion, garlic and cinnamon to a smooth paste.
• Heat oil in a kadai, deep fry the mutton pieces.
• Add fennel seeds, jeera, bay leaves, and cardamom fry for a while.
• Add masala paste, salt, pepper powder, and curd.
• Stir well add water and bring to boil.
• Cook on a low flame for 15 minutes.
• Oil separates and roghan jhosh is ready.
• Serve with rice and chapati.

KASHMIR KEEMA MASALA

INGREDIENTS 

1. 
   Mutton keema          500 gms
   
2. Oil                           1 cup
3. Hing                         1/4 tsp
4. Fennel seeds            4 tsp
5. Dry ginger powder   1 tsp
6. Lavang                      5 nos
7. Jeera                          1 tsp
8. Bay leaf                     2 or 3 pieces
9. Cardamom                4 nos
10. Egg                            1
11. Salt                            2 tsp
12. Chilly powder           2 tsp
13. Garam masala           1 tsp
14. Pepper powder          1 tsp
15. Water                         1/2 cup

METHOD

• Pressure cook keema, fennel seeds, water and salt for 3 whistles.
• Heat oil in a pan season jeera, hing.
• Add dry ginger powder, bay leaf, lavang, and cardamom.
• Fry on low flame for a minute and add cooked keema.
• Mix well and close a lid, cook for 5 minutes on low heat.
• Beat egg and pour over keema, check salt and add chilly powder, pepper powder.
• Mix fastly and thoroughly, so that the egg mixes well.
• Fry for 2 minutes ad takje out the pan from the stove.
• Serve hot with rice and chapati.

BROCCOLI BHAJJI

 INGREDIENTS

1. Broccoli                          1
2. Oil                                  for frying

FOR BAJJI MIX

1. Bengal gram flour           3 cups
2. Baking soda                    1/4 tsp
3. Water                               1 cup
4. Chilly powder                  2 tsp
5. Hing                                 1/4 tsp
6. Salt                                   2 tsp

METHOD

• Cut Brocoli into flowerettes.
• Mix the above ingredients to a smooth batter and keep it aside for 10 minutes.
• Heat oil on high and keep the flame low.
• Dip one brocoli and drop it into the oil one by one.
• Now keep the flame to medium heat and fry on both sides.
• Stir and fry until crisp.
• Serve hot with chutney or tomato sauce.

MASALA MAGGI

 INGREDIENTS

1. Maggi packet                2
2. Onion                            1
3. Curry leaves                  few
4. Tomato                          1
5. Ginger-garlic paste        1 tsp
6. Mint leaves                    little
7. Coriander leaves           little
8. Garam masala               1 tsp
9. Oil                                 2 tbsps
10. Water                            3 cups 
    

METHOD

• Cut onion, tomato, coriander, and mint.leaves.
• Heat oil add onion, curry leaves and fry for a minute.
• Now add Tomato, ginger-garlic paste, garam masala, and maggi masala powder.
• Close a lid and cook on a low heat.
• Add water, boil, break maggi noodles and add.
• Add mint and coriander leaves, close a lid.
• After 2 minutes stir well and cook until the water dries up.
• Serve hot.

BREAD RICE

 INGREDIENTS

1. Bread slices                   6 slices
   
2. Cooked rice                   1 cup rice
3. Onion                            1 
4. Tomato                          1
5. Salt                                2 tsp
6. Green chilies                5 nos
7. Ginger-garlic paste       1 tbsp
8. Turmeric                       1/2 tsp
9. Garam masala               1 tsp
10. Coriander leaves           little
11. Mint leaves                   little
12. Lemon                          1 tsp
13. Oil                                for frying

FOR SEASONING

1. Oil                              2 tbsps
2. Mustard seeds            1/2 tsp
3. Bengal gram              1 tsp
4. Urad dhal                   1 tsp
5. Curry leaves              few

METHOD

• Cut bread into 1" pieces, cut onion, tomato, and slice chilies.
• Fry the bread pieces to golden brown.
• Heat oil add seasoning, splutter mustard seeds, fry bengal and urad dhal.
• Add curry leaves, chilies and onion, turmeric powder, fry till translucent. 
• Add tomato, ginger-garlic paste,fry and cook till tomatoes are mashed.
• Add garam masala, salt, rice, lemon juice, bread and mix well.
• Garnish with coriander and mint leaves.

SMOKED FISH

 INGREDIENTS

1. Bat fish               1 no
2. Sembare              1 no
3. Karimeen            1 no

TO MARINATE ONE FISH

1. Salt                               1 tsp
2. Lemon                           1/2
3. Turmeric                        1/2 tsp
   
4. Ginger-garlic paste        1 tsp
5. Chilly powder                1 tsp
6. Oil                                  2 tsp

TO WRAP

1. Banana leaf
2. Aluminium foil

METHOD

• Mix all the ingredients and apply on the fish.
• Keep it aside for an hour.
• Heat dosa pan, wrap tha fish in banana leaf and wrap again in aluminium foil.
• Roast on tawa and fry on both sides.
• Roast for 5 minutes, turn on the other side and cook evenly.
• Serve with cut lemon.
  
  
  
  

POTATO STUFFED BUN

 INGREDIENTS FOR BUN

1. Maida flour                3 cups
2. Yeast                          11/2 tsp
3. Water                          11/2 cups
4. Salt                             1 tsp
5. Sugar                          1 tbsp             
6. Baking powder           1 tsp
7. Baking soda                1/4 tsp
8. Oil or butter                11/2 tbsps

METHOD

• In a cup add yeast, 2 tbsps of maida, and sugar.
• Warm water, pour 1/2 cup of water into the cup.
• Stir well and close with a lid.
• Keep it aside for 15 minutes.
• Take another glass bowl or steel bowl.
• Add flour, baking soda, baking powder,salt, and oil.
• Add yeast mix to the flour and mix well.
• Knead for 5 minutes and cover the dough with a lid.
• Keep it aside for 1 hour, After an hour knead again for 10 minutes.
• The dough should look smooth, again close it and keep it for an hour.
• Again knead lightly and make 6 balls.
• Flatten a ball to small chappati size.
• Stuff a potato ball in the middle and close with the dough.
• Make a smooth ball without any holes.
• Without oven you can bake in a idly pan.
• Brush the idly mould with oil and place the balls.
• Close them by a towel for 15 minutes.
• Heat idly pan on low heat,  place the mould and close the lid.
• Bake for 10 minutes or more until the bun changes to orange color.
• In an oven preheat at 180 degree and bake for 15 minutes.

INGREDIENTS FOR STUFFING

1. Potatoes                      3 big
2. Onion                         1 big
3. Tomato                       1 big
4. Ginger-garlic paste     1 tsp
5. Turmeric                     1/2 tsp
6. Chilly powder            2 tsp
7. Coriander powder      1 tsp
8. Jeera powder              1 tsp
9. Garam masala            1 tsp
10. Pav bhaji masala        1 tsp
11. Lemon juice               1 tsp
12. Salt                             1 tsp
13. Mint leaves                little
14. Coriander leaves       little
15. Oil                             2 tbsps

METHOD 

• Wash and boil potatoes, cut onion, tomato, coriander and mint leaves.
• Peel and mash potatoes, add salt, chilly powder, coriander, jeera, turmeric, garam masala and pav bhaji masala.
• Mix well and keep it aside.
• Heat oil and add cut onion, fry until light brown in color.
• Add tomato, ginger-garlic paste and fry till mashed.
• Add mashed potato and fry welluntil mixed well.
• Garnish with coriander, mint leaves and lemon.
• Cool and make 6 balls.
• Stuff a ball into the dough and make a smooth ball without any holes.
• Preheat in an oven at 180 degree and bake for 15-20 minutes.
• Serve with tomato sauce.

PAV BUNS

 INGREDIENTS

1. Maida flour             500 gms
2. Water                      450 ml
3. Instant Yeast           1 tbsp
4. Salt                          1 tbsp
5. Sugar                       1 tbsp
6. Butter or oil             1/2 cup

METHOD

• Take a bowl add flour, yeast, salt, and sugar. Mix well.
• Warm water and add to the flour, mix thoroughly.
• Now add oil or butter and knead for 5 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• After an hour knead the dough until it won't stick to the hand.
  
  
  
• Make smooth balls, brush aluminium tray, place a baking sheet.
• Arrange the balls and close by a towel for 1/2 a hour.
• To bake in an oven pre heat by 180 degree and bake for 15 minutes.
• Pre heat on a low heat in a cooker pan place a ring or stand.
• Place the bun tray, brush oil on top and close a lid, bake for 10 minutes.
• Serve with peas, green gram, or channa gravy.
• Serve with sliced onion, cut lemon.

RESHMI KABAB

 INGREDIENTS

1. Chicken breast          2

MASALA PASTE

1. Ginger                      1" piece
2. Garlic                       10 pods
3. Cinnamon                 2" piece
4. Cloves                      5 nos
5. Cardamom               3 nos
6. Pepper corns             8 corn
7. Cashewnuts              10
8. Green chiles              4
9. Coriander leaves       handful
10. Mint leaves               little
11. Lime                         2
12. Curd                         1 cup
13. Salt                           2 tsp
14. Turmeric                  1 tsp

METHOD

• Grind all the indredients to a smooth paste.
• Wash and cut chicken into a square pieces.
• Drain water completely.
• Apply the paste to the chicken and marinate fior 5 hours.
• Keep it in the fridge for good result.
• Pre heat oven on medium heat, 
• Arrange the chicken pieces in a skewer.
• Place on a rack and roast on both sides.
• Serve hot with green chutney.