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INGREDIENTS


Ajwaini Fish Tikka

Servings - 2 - 3

INGREDIENTS


Basa fish - 450 grams

Ginger garlic paste - 2 teaspoons

Lemon juice - 1 tablespoon

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Carom seeds - 1/2 teaspoon

Curd - 70 grams

Ginger garlic paste - 2 teaspoons

Lemon juice - 1 tablespoon

Salt - 1/2 teaspoon

Dry fenugreek leaves - 1/2 teaspoon

Carom seeds - 1/2 teaspoon

Red chili - 1/4 teaspoon

Oil - 1 teaspoon

Oil - for shallow frying

PREPARATION

1. In a mixing bowl, add 450 grams basa fish, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon carom seeds and mix it well.

2. Marinate for 1 hour.

3. In a another mixing bowl, add 70 grams curd, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, 1/2 teaspoon carom seeds, 1/4 teaspoon red chili, 1 teaspoon oil and mix it well.

4. Then, add the marinated fish and mix it well.

5. Again marinate for 2 hours.

6. Soak skewers in water for 30 minutes.

7. Skewer the fish in it.

8. Shallow fry till it turns golden brown in color from all sides.

9. Serve.

Chicken Malai Tikka

Servings - 2 - 3

INGREDIENTS


Boneless chicken - 1.2 kilograms

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Onion paste - 160 grams

Salt - 1 tablespoon

Red chili - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1 teaspoon

Lemon juice - 2 tablespoons

Curd - 100 grams

Fresh cream - 130 grams

Charcoal

Ghee - 2 tablespoons

Oil - for shallow frying

Mint - 40 grams

Coriander - 20 grams

Green chili - 25 grams

Onions - 100 grams

Salt - 1/2 teaspoon

Black salt - 1/2 teaspoon

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