VEG TANDOORI SAMPLER .....

VEG TANDOORI SAMPLER........PLATTER WITH SEEKH KABABS, SOY CHAAP TIKKA, DAL PAKHTOONI, ROOMALI ROTI  ACCOMPANIED BY ONION RINGS AND FRESH MINT CHUTNEY........

Ingredients :

FOR DAL PHAKHTOONI 

Black gram (sabut urad) - 2 Cups (soaked for 6-8 hours)
Tomato puree  - 200 gms
Fresh ginger - garlic paste - 4 Tbsp
Kashmiri chili powder - 2 Tsp
Butter -  100 Gms
Whole cream - 100 Gms
Salt - according to taste

Method

Drain off the water from the soaked dal.
Add 5 Cups of water to dal and pressure cook dal for 20 minutes.
Open the lid of the pressure cooker, add salt and ginger-garlic paste along with 4 more cups of water.
Cook on slow flame without the lid for another hour until the raw a aroma of ginger - garlic disappears.
Add in the cream and cook of another hour on slow flame until the creamy white color changes back to brown. If needed add in some more water.
Now add in the pureed tomatoes along with the kashmiri chili powder and slow cook for 1 hour.
Finally add in the butter and cook for half an hour more. If required add some more water.
The dal is ready by now....if you desire you can cook longer to enhance the taste and color.

FOR CHAAP TIKKA :

Soy chaap - 1/2 Kg (if using dry one, boil it until tender and squeeze off the water) 

Ginger - garlic paste - 4 Tbsp

Gram masala - 1 Tsp

Carom- 1 Tsp (roasted and ground)

Yogurt - 1/2 Cup

Lemon juice - 2 Tbsp

Edible tandoori red color - 2 pinch

Green chili paste - 1 Tsp

Oil - 4 Tbsp

Salt - according to taste

Oil - for brushing

Method :

Mix the ginger-garlic and green chili paste, oil, yogurt, salt, lemon juice, red color, carom powder and garam masala powder together.

Apply over the chaap pieces and let it marinate for 4-6 Hours....in summers refrigerate it.

Put the marinated chaap pieces over skews.

Grill over red hot coal, brushing with oil regularly.

Take care that the coal is red hot and has no flames.

Can also be done in  an electric grill ....

FOR SEEKH KABAB :

Ingredients :

Soy granules - 2 cups
Cabbage - 1/2 cup (minced and squeezed)
Carrots - 1/2 cup (minced and squeezed)
Garlic paste - 3 Tbsp
Ginger paste - 3 Tbsp
Green chili paste - 1/2 Tsp
Coriander leaves - 1/4 cup (finely chopped)
Bengal gram (chana dal) - 1 cup
Corn flour - 4 Tbsp
Cinnamon - 2 inch stick
Green cardamon - 4 nos
black cardamon  - 4 nos
Mace - 2 pieces
Black pepper corns - 15 nos
Cloves - 10 nos
Nutmeg - 2 pinch
Butter - 50 gms
Salt - according to taste
Edible tandoor color - 1 pinch

Method:

Boil the Bengal gram along with all the whole spices in 1 cup of water, taking care that the dal does not get dissolved in water and neither is tough in texture. Boil off the rest of water of the dal.

Grind the cooked dal along with the whole spices to a smooth doughy consistency.

Churn the dry soy granules into coarse crumbs.

Mix the soy crumbs, dal dough, minced carrots and cabbage, ginger, garlic, green chili paste, salt, butter, corn flour, tandoor color and coriander leaves all together.

Take a skewer and put some kabab mix (above mix) over it to form an elongated -cylindrical kabab over the skewer.

Grill over red hot coal until reddish brown, turning up and down.

FOR MINT CHUTNEY :

Mint leaves - 1/2 cup

Coriander leaves - 1 cup

Green chili - 8-10 nos

Garlic cloves - 10

Onion - 1 medium sized

Lemon juice - 3 Tbsp

Salt - according to taste

Method :

Grind all the ingredients in a blender until it forms a smooth paste.

SERVE ALL THE ABOVE MADE DISHES IN A PLATTER ALONG WITH LEMON WEDGES AND ONION RINGS WITH ROOMALI ROTIS........HAPPY EATING :)