Royal Hara Bhara Kebab

Hara Bhara Kebab is another vegetable cutlet like snack, prepared with spinach and green peas. This one is the best way to add some nutrition in your diet. This one is every vegetarians go to kebab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kebab is quick, simple and delicious.

Royal Hara Bharat Kebab
Royal Hara Bharat Kebab
  • PREP TIME 20 MINS
  • COOKING TIME 20 MINS
  • SERVES 4-5
  • 2 cup Spinach, blanched & chopped
  • 2 large sized potatoes, boiled & mashed
  • 1/2 cup Green peas, blanched & crushed
  • 2 tbsp Butter
  • 1 tsp caraway seeds (shahi jeera)
  • 1 inch chopped
  • 4-6 cloves Garlic, chopped
  • 2 tsp Green chilli paste
  • 2 tsp coriander powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 3/4 cup Gram flour (besan), roasted
  • 2 tbsp Cashewnut powder
  • 1/2 cup Hung yogurt
  • 2 Green chillies, chopped
  • 5-6 Almonds, chopped
  • 1/4 tsp White pepper powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp lemon juice

In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."

Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."

Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."

Add cashewnut powder and cook for further thirty seconds on medium low heat."

Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."

Remove from heat and spread it out on a flat surface to cool."

Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."

Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."

Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."

Serve hot sprinkled with lemon juice and chaat masala."

  • Wash Spinach and other leafy vegetables in warm water before you grind it.  This helps removing chemical and dirt from the vegetables.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • PREP TIME 1 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.

Tandoori Chicken

Learn how to make Tandoori chicken by chef Afraz shaikh only on cookmydish.in

Tandoori Chicken
Tandoori Chicken
  • PREP TIME 1 MINS
  • COOKING TIME 25 MINS
  • SERVES 2
  • 750 grams whole chicken, cut into 4 pieces on the bone
  • 1 tbsp garlic paste
  • 1 tbsp Ginger paste
  • 1 lemon juice
  • Salt to taste
  • 1 cup Hung yogurt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon red chilli flakes
  • 1 teaspoon Kashmiri red chilli powder
  • 1.5 tbsp Kashmiri red chilli paste
  • 1 teaspoon Chaat masala for sprinkling
  • Black salt to taste
  • 3 tbsp oil
  • 1 tbsp gram flour (besan)
  • 1.5 teaspoon carom seeds (ajwain)
  • 1 tbsp Mustard oil
  • Butter for basting
  • Onion roundels for serving

Method 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. "

2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoonchaat masala, black salt and salt in a bowl and whisk well. "

3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant."

4. Add the gram flour mixture to yogurt mixture and whisk well. "

5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. "

6. Preheat oven to 200° C."

7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown."

8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter."

9. Sprinkle some chaat masala and serve hot with onion roundelsand pudinyachi chutney."

Cooking Tips
  • Remove skin from chicken pieces, and cut slits into them lengthwise. Mix it with curd or yoghurt and keep aside for 45 mins to 1 hour before cooking.  This would help the chicken to become soft and tender.
  • Preheat the oven before cooking.
  • Brush the chicken pieces with a bit of ghee to make the chicken bit moister and soft.