CHEF'S CHOICE

  chicken- 150g egg- 2 onion-1 garlic- 1tsp ginger- 1 tsp garam masala- 1 tsp jeera powder- 1 tsp red chilli powder- 1.5 tsp green chilli- 1tsp salt- to taste tandoori masala- 1 tbsp boil the egg and keep aside cut onion into slice and make barista and keep aside mix barista, garlic chopped, ginger chopped, garam masala, jeera powder, green chilli chopped, red chilli powder and salt with chicken. now mince the meat and mix it propertly stuff egg inside the kheema. skewer the scotch egg and cook in tandoor (you can also cook in oven or barbeque). take it out after half done. now mix tandoori masala and hung curd. coat this merination on tandoori scotch egg. Then again cook in tandoor. cook till full done. cut tandoori scotch egg in two half and serve hot with mint chutney.

  fish fillet- 500g lemon juice- 20ml salt- to taste red chilli powder- 1tbsp ginger and garlic paste- 2tbsp gram flour- 100g rice flour- 100g ajwain- 1/2 tsp egg-2 yogurt- 1 cup cut fishes into small pieces and marinate it with salt, lemon juice, red chilli powder and ginger ang garlic paste. keep aside for 15min. than add besan, rice flour, egg and yogurt mix it well. make sure batter must coat the fish. Heat oil in a kadai and deep fry the fish on high flame. fry till golden brown. fish is ready. garnish with mint leaves  serve hot with mint dip.

Lamb rack- 6 Raw papaya paste- 1 tsbp Hung curd- 3ounce Onion- 2ounce Cashewnut- 10 Mustard oil- 1 tbsp Lemon juice- 2tbsp Ginger and garlic paste- 2tsp Garam masala- 2tsp Mint leave- 2 tbsp Coriander leaves-1/2 ounce Black salt- 1 tsp Chat masala- 1/2 tsp Marinate lamb with ginger and garlic paste, salt and lemon juice. kepp it in a refrigerator for 2hrs. Cut onion into slices and deep fry it till golden brown. keep aside to lower down its temperature. Grind brown onion, cashewnut, corriander leaves, and mint leaves together. mix it with hung curd. mix raw papaya paste with the hung curd. Add garam masala, jeera powder, mustard oil, black salt, and chat masala. Whisk it to mix the mixture. Now marinate the lamb rack with its marinades.  Heat barbecue or grill and cook, turning 3-4 time till it become tendor. Serve hot with mint chutney.

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...

  chicken leg with thigh- 2 ginger and garlic paste- 2 tsp salt- to taste hung curd- 2 tbsp mint chopped- 1 tsp coriander leaves- 1 tsp garam masala- 3/4 tsp jeera powder-1 tsp kasoori methi- 1tsp  black salt- to taste mustard oil-1 tbsp chat masala- 3/4 tsp Make slit in the chicken to panetrate the marinade in it Marinate chicken with salt, ginger and garlic paste and lemon juice. keep aside for an hour. Blanch green chilli mint leave and coriander leaves and blend it to make a fine paste. In a bowl add hung curd, mint paste, garam masla, jeera powder, kasoori methi. mustard oil, black salth and chat masla. mix it well and chicken to this marinade. Now skewer the marinated the chicken and leg and cook it in oven AT 180c for 20 min (alternatively place it on a tandoor). then sprinkle chat masala and serve hot.