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.

  Paneer - 500g capsicum-1 red bell pepper- 1 Onion cubes- 1 large Hung Curd- 150g Kashmiri red chilli paste- 1.5 tsp Garam masala-1 tsp Jeera powder-1 tsp Black salt- 1 tsp Mustard oil-1 tbsp Kasoori methi-1 tsp Chat masala-1 tsp Cut paneer in 2inch cubes. cut capsicum and red bell pepper into cubes slitly bigger than paneer Marinate paneer with ginger and garlic paste In a bowl add hung curd, kashmiri red chilli paste, garam masala, jeera powder, black salt, chat masala, mustard oil and kasoori methi whisk it well.  then mix paneer, capsicum and red bell pepper in the marination. coat it nicely. skewer the paneer and cook it in a oven for 8-10 mins at 180c serve hot with mint chutney

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.