Chef Vj

Hussaini Kathi Kebab (6 portions)

Mutton	1 kg.
Ginger	10 gms.
Garlic	10 gms.
Kashmiri Red Chilli	6 nos.
Cream	250 ml.
Milk	50 ml.
Almonds	40 gms.
Pistachio	25 gms.
Green Cardamoms	6 nos.
Cumin Seeds	10 gms.
Desi Ghee (clarified butter)	50 gms.
Fresh Coriander Leaves	1 bunch
Spring Onions	½ kg.
Salt	to taste

^{^{Roast cumin seeds.
Grind together cumin seeds, ginger, garlic, red chillies and coriander leaves to a fine
paste.}

^{Clean, wash and cut
mutton into ¼" cubes , add salt, the ground paste to the mutton and smear well. Rest
for about 2½ hours.}

^{Fix the mutton
cubes on a skewer placing one onion between each cube.}

^{Cook in a medium
tandoor basting regularly till meat is tender.}

^{In a sauce pan heat
desi ghee, add milk, cream, finely grated almonds and pistachios.}

^{Mix well and cook
until slightly thickened. Garnish with ground cardamoms and serve with kebabs.}

^{If preferred, the
kebabs may be removed from skewers and spread with sauce before serving.}

Chandani
Korma (4 portions)

Boneless Chicken Leg Cubes
600 gms.

Onions
200 gms.

Shahijeera
1/2 tspn.

Cloves
4 nos.

Cinnamon
1 stick

Green Cardamom
4 nos.

Pepper Corn
6 nos.

Bay Leaf
2 nos.

Ginger Garlic Paste
30 gms.

Green Chilli Paste
15 gms.

Chilli Powder
1 tspn.

Salt

Yoghurt
100 gms.

Gulab Kali Powder
1 tspn.

Almond Paste
30 gms.

Khoya
30 gms.

Lime Juice
1 no.

Ghee
75 gms.}

	^{Heat ghee, add whole garam masala, paste of onions and stir fry till light golden.}
	^{Add ginger garlic and green chillie pastes, salt, chillie pwd and stir fry till masala is cooked and ghee leaves the masala.}
	^{Add chicken cubes and stir fry till light golden.}
	^{Add whisked yoghurt and stir fry.}
	^{Add gulab kali powder, cardamom powder, almond paste(stirfried well) and khoya(passed through a fine sieve) and simmer for 5 minutes.}
	^{Add lemon juice before removing from fire.}
	^{Serve hot garnished with roasted almond flakes, accompanied by either roomali rotis or parathas.}

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Boneless Chicken Leg Cubes	600 gms.
Onions	200 gms.
Shahijeera	1/2 tspn.
Cloves	4 nos.
Cinnamon	1 stick
Green Cardamom	4 nos.
Pepper Corn	6 nos.
Bay Leaf	2 nos.
Ginger Garlic Paste	30 gms.
Green Chilli Paste	15 gms.
Chilli Powder	1 tspn.
Salt
Yoghurt	100 gms.
Gulab Kali Powder	1 tspn.
Almond Paste	30 gms.
Khoya	30 gms.
Lime Juice	1 no.
Ghee	75 gms.