Gilafi Seekh Kebab

Gilafi Seekh Kebab

boneless lamb
lamb fat
Kashmiri chilli powder
garlic
garam masala
salt
red chilli powder
green chillies
red capsicum
yellow capsicum
coriander leaves

500 gms
300 gms
50 gms
50 gms
50 gms
75 gms
70 gms
100 gms
50 gms
50 gms
50 gms

Instructions

1. Clean and wash the boneless lamb and then mince it. Add garam masala, Kashmiri chilli powder, jeera powder, lamb fat, garlic, red chilli powder, salt, and chopped green chillies and mix it all together.

2. Take a skewer and add the lamb mixture to it. Take the red capsicum, yellow capsicum, and coriander leaves, chop it all together and add it to the skewer. Cook it in a clay pot until done.

Tillwale Tandoori Aloo

aloo
salt
paneer
cashew nut
ginger
green chilli
till seeds
cornflour
oil
curd
salad oil
elachi
cream
white pepper
1 kg
as required
500 gms
200 gms
50 gms
100 gms
50 gms
100 gms
1 ltr
500 gms
100 ml
50 gms
100 ml
50 gms

Instructions

1. Peal and scoop the aloo and then apply the cornflour and till seeds to the outer layer of the aloo. Deep fry the aloo and stuff it with grated paneer, green chilli, ginger, and cashew nut paste.

2. Marinate the aloo in curd, salt, salad oil, cashew nut paste, cream, elachi, and black pepper powder. Finally, cook the aloo in a clay pot and serve hot.