Delicious Recipes

Delicious Recipes

kakori kebab is a popular North Indian dish, bought down by the Nawabs of Awadh. It known for its soft texture and aroma.  kakori kebab is made with tender lamb and Indian spices, this delicious dish is served with Indian bread. Methi Dum Aloo is a mouth watering Punjabi dish made with potatoes and creamy methi based gravy. These two recipes are shared by a Chef from Siaa Pan Indian Restaurant.

Kakori Kebab

Ingredients                                   

Lamb (very finely minced)               

Raw papaya (paste)                          

Ginger (paste)                                     

Garlic (paste)                                       

Brown onion (paste)                          

Almond (paste)                               

Roasted channa flour                      

Saffron                                               

Garam masala                                     

Clove (powder)                                 

Desi ghee                                          

Salt                                                      

Deggi mirch (powder)                    

Kewar essence                             

Butter                                             

Quantity

 800 gm

 25 gm

10 gm

10 gm

50 gm

    25 gm

  25 gm

  a pinch

5 gm

 3 gm

 100 gm

5 gm

12 gm

5 gm

  20 gm

Instructions:

  1. Mix the mince and all ingredients except the butter thoroughly, check the seasoning and set aside in the fridge for 20 minutes.
  2. Divide the mixture into balls of about 50 gm each and skewer, spreading the mixture along the skewers.
  3. Cook them on very low heat on a sigri for about three minutes.
  4. Baste with melted butter and serve hot.

Methi Dum Aloo

Ingredients    

Baby potatoes (boiled)

Methi (chopped)         

Butter   

Ghee            

Tomato                                           

Onion                                                 

Cashew nut (paste)                         

Dhania (powder)                        

Cumin (powder)                              

Green chilly (paste)                      

Spinach (chopped)                         

Saunf (powder)                               

Cheddar cheese                             

Garam masala                                

Fresh coriander                         

Salt                                                  

Cream            

Quantity

600 gm

800 gm

50 gm

50 gm

80 gm

80 gm

80 gm

50 gm

25 gm

10 gm

100 gm

5 gm

20 gm

5 gm

50 gm

10 gm

100 gm

Instructions:

  1. Mix together the tomato, onion, cashew nut paste and water to form the gravy.
  2. Cook the gravy on a low flame and add the dry powdered spices and salt. Add the saunf, garam masala, chopped methi and spinach leaves.
  3. Now add the cream and the cheese, and then the potatoes.
  4. Simmer on a low flame till done.