Good old flavours

Having guests over for dinner? Prepare some kebabs, butter chicken and dahi puri at home and impress them. These recipes are by Chef Jalaludeen Mohammed Ali Chef De Cuisine, Kochi Marriott Hotel

Seekh Kebabs

Ingredients

Lamb (boneless) - 250 gm

Ginger - 50 gm

Salt - 10 gm

Garlic - 40 gm

Red chilli powder - 20 gm

Green chilli - 80 gm

Onion - 30 gm

Roasted cumin powder - 5 gm

Kastoori methi powder - 5  gm

Garam masala powder - 5  gm

Chaat masala powder - 10  gm

Coriander (fresh) - 5 gm

Garam masala - 10 gm

Green chilli - 10 gm

Ghee - 20 ml

Method

Put all the ingredients into a large mixing bowl.

Mix the ingredients thoroughly till they are well blended.

Mince 3-4 times.

Skewer the lamb mince and cook in tandoor till it is cooked.

Sprinkle chaat masala, chopped coriander and ghee on top.

Butter Chicken

Ingredients

For chicken and marinade

Chicken leg - 400 gm

Hung curd - 80 gm

Mustard oil - 20 ml

Ginger-garlic paste - 30 gm

Dried coriander powder - 0.5 gm

Kashmiri chilli powder - 30 gm

Cumin powder - 10 gm

Salt - 0.2 gm

For sauce

Tomato - 600 gm

Cashew nuts - 60 gm

Green cardamom - 0.5 gm

Cinnamon stick - 0.3 gm

Oil - 50 ml

Garlic - 15 gm

Ginger - 10 gm

Deggi mirch - 150 gm

Butter - 200 gm

Cream - 100 gm

Kasoori methi - 0.1 gm

Salt - 0.3 gm

Honey - 0.2 ml

Method

In a bowl, combine chicken with all of the ingredients for the chicken marinade;

let marinate for 30 minutes to an hour.

Then cook in tandoor for 8-10 minutes

Take a pot and mix all ingredients together besides honey, butter and cream; simmer for one hour scraping up any browned bits stuck on the bottom of the pan.

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup).

Dahi Puri

Ingredients

Puri (Golgappa Puri)- 10

Boiled and chopped potato - 60 gm

Chopped onion - 30 gm

Sweet tamarind chutney - 80 gm

Green chutney - 50 gm

Curd (beaten) - 120 gm

Sev - 30 gm

Coriander leaves, for garnishing - 10 gm

Method:

Gently make a hole on the top side of each golgappa puri by cracking it in the centre with a spoon or index finger. Take one serving plate and arrange them on it.

Fill each puri with 6gm of potato and 3gm onion.

Drizzle tamarind chutney over potato.

Drizzle green chutney over it.

Pour curd over each puri.

Sprinkle sev over it and garnish with coriander leaves.