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Tehdaar Paneer Tikka Kali Mirch

Tehdaar Paneer Tikka Kali Mirch

Creamy, layered, delicate and delicious, paneer tikka kali mirch is presentation of tandoor chef’s craftsmanship.

Indian cuisine is full of flavours and everyone there are a lot of varieties that you can explore. One such dish is Paneer Tikka Kali Mirch, which is an exceptionally interesting yet delicious dish. Try this easy recipe enjoy with your loved ones!!!

Recipe

Ingredients

Quantity

Paneer(Cottage Cheese)

250 gms

Ginger & Garlic Paste

100gms.

Dice Onion, Bell Pepper & Tomato 

50gms each.

Grated Cheese

2 tbsp.

Garam Masala Powder & Shahi Jeera

½ tsp each.

Mace Cardamom Powder & Ground Pepper

½ tsp each.

Cashew Paste/Hang Curd

 50gm+50gm

Black Salt

As per taste

Lime Juice

1tsp

Mint Chutney

2tsp

Method

  • Cut paneer into 2-inch cubes and make a slit in middle. In a mixing bowl, add fresh cream, butter, ground pepper, salt and ginger garlic paste and mix well.

  • Put a small saucepan on medium flame and dry roast the peppercorns in it.Once the peppercorns are cool enough, grind them to a coarsely crushed pepper.

  • Now, take a large bowl and add melted butter in it along with ginger-garlic paste, fresh cream, crushed pepper, hang curd and salt. Marinate the cottage cheese,tomato,bell pepper and onion in this mixture

  • Now insert the marinated cottage cheese, bell peppers, tomato and onion into skewers sticks.

  • Place the skewers in ready tandoor and roast them for 7-8 Minutes.

  • Served with mint chutney and onion rings.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Murgh Gulbadan Tikka

Murgh Gulbadan Tikka

Unique, delicate and delicious, Murgh Gulbadan tikka is a surprise treat for all kebab lovers. Chicken morsels overnight marinated in beetroot juice, ginger-garlic, mustard oil finished with rose powder, curd and Indian subtle spices provides it the wow factor.  

Ideal as an appetizer or side dish…

Recipe

Ingredients

Quantity

Chicken Thigh B/L(Chicken Tikka)

200 gms

Chopped Ginger & Mint                                                                                               

1+1 tsp.

Chopped Onion Garlic                                                                                                   

2+1 tsp.

Grated Cheese

2 tbsp.

Garam Masala Powder & Shahi Jeera

½ tsp each.

Mace Cardamom Powder & kebab masala

½ tsp each.

Beetroot Juice/Hang Curd

50ml+50ml

Black Salt

As per taste

Rose Petals/Rose Powder

1tsp

Mint Chutney

2tsp

Method

  • Place chicken in a large bowl. Add lemon and beetroot juice. Mix. Season with salt, white pepper. Cover and marinate in the refrigerator for 10 mins.

  • Meanwhile, place ginger, garlic, cumin seeds, garam masala, ground coriander, red chili powder, dry rose petals and yogurt in a blender, and process to form smooth paste. Add a little water if needed.

  • Add the ground mixture into the bowl of chicken with mace cardamom powder. Mix. Cover, and marinate for another 30 minutes or overnight if possible.

  • Preheat grill. Thread chicken pieces onto skewers. Grill for 10-15 minutes or until cooked through. Served with mint chutney and onion rings.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Beijing Chilly Chicken

Beijing Chilly Chicken

Sweet, spicy & slightly sour, crispy Beijing chilly chicken is one of the most popular Indo-Chinese appetizer served across the country.

KeyIngredients:Chicken,CornFlour,Maida,BlackPepper,Salt,Water,Oil,Garlic,Ginger,Green Chillies,Onion, Green & Red Capsicum, Red Chilli Sauce,Soya Sauce,Vinegar, Five Spice

Recipe

Ingredients

Quantity

Chicken Cubes B/L(Corn flour batter fried)                                                                                    

200 gms

Chopped Ginger & Garlic                        

50 gms each.

Soy Sauce & Vinegar 

10 ml each.

Tomato Ketchup & Red Chilli Paste/Sauce

20gms each.

Onion

50gm.

Red Capsicum/Yellow Capsicum/Green Capsicum

20gm each.

Green Chilly diced

2-3 Nos.

Salt/White Pepper/Black Pepper/Chinese Five Spice

As per taste

Spring Onions Chopped

10gm

Oil for cooking & Frying

100ml

Method

  • To prepare this yummy Beijing chilly chicken recipe, take a chopping board and cut the chicken, onion and capsicum. Make sure that they are cut in cubes. Wash the cubed capsicums in running water and keep the cubed veggies aside. Now, peel ginger & garlic and chop them in a small bowl. Then cut the green chillies in strips or you can also dice them of equal size.

  • Next, put a wok on medium flame and heat oil in it. When the oil is sufficiently hot, add the cubed chicken pieces (with corn flour batter) in it and fry them till they turn golden, keep aside. Now in the same wok having hot oil in it. Immediately, add the chopped ginger and garlic along with slit chillies. Let them sauté for a few seconds.

  • After sautéing them, add the cubed onions in the saucepan. Sauté for a minute and then add cubed capsicum, salt, white pepper, black pepper along with the tomato ketchup, vinegar, red chilli sauce/paste, and soy sauce. Finally, add the fried chicken cubes and toss them once with Chinese five spices, adjust seasoning. Garnish with chopped spring onions and enjoy hot.(For gravy version add corn flour mix in the same)

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)



KARARI ALOO TIKKI

KARARI ALOO TIKKI

Aloo Tikki is a popular North Indian Snack recipe made from potatoes, and peas, spiced with chilli powder and chaat masala. This is one of the most loved street foods and recreating the some enchanting taste of aloo...

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.

Recipe

Ingredients

Quantity

2 medium boiled potatoes

100 gms.

1 cup parboiled  green peas chopped

 50 gms.

Coriander Leaves & Ginger finely chopped            

 10 gms each.

½ cup cup sweet tamarind dates chutney

 50gms.

½ cup mint coriander chutney

 50gm.

¼ red chilli garlic red chutney

 25gm.

4 tablespoon bread crumbs & corn flour

 10 gms each.

Refined Oil

 As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

 As per taste

Method                                                           

  • To make this easy Aloo Tikki recipe, take a glass bowl and add potatoes, peas, coriander leaves, chaat masala, chilli powder, corn flour, salt in in. Mix well all these ingredients. Once done, divide the mixture into 12 equal portions and shape each portion into a round tikki.

  • Now, to attain a crispy texture, coat the prepared tikkis with breadcrumbs on all sides by rolling it in the breadcrumbs filled plate. Meanwhile, heat oil in a pan over medium flame and shallow fry the tikkis, till both sides are golden brown in colour.

  • Once done, transfer the Aloo Tikkis on a kitchen towel so that excess oil is absorbed. Place the Aloo Tikkis on a serving plate and pair it with Sweet Chutney green chutney or red chutney. These tikkis taste the best when served with a piping hot cup of tea or coffee.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


DAHI BATATA SEV PURI

DAHI BATATA SEV PURI

Dahi Puri also known as Dahi Batata Sev Puri or Dahi Sev Puri. Dahi Puri Chaat is another member of popular Indian street chaats that is made by stuffing crispy puris with boiled potatoes and topped with sweet, sour and spicy chutneys,onion,sev and beaten curd (Dahi)giving it tongue tickling taste.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.

Recipe

Ingredients

Quantity

2 medium boiled potatoes

100 gms

one tomato & one onion finely chopped                                                                                           

 50 gms each.

Coriander Leaves finely chopped                                                                                                  

 10 gms each.

½ cup cup dahi or yoghurt

 100gms each.

½ cup mint coriander chutney & ½ cup sweet tamarind dates chutney

 50gm.

¼ red chilli garlic red chutney

 25gm.

Pani Puri/Golgappas

 08 Nos.

Dal Sev(nylon sev)

As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

As per taste

Method

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

  • Stuff each golgappa puri with potato, onion and tomato after adding above mentioned masala in the same.

  • Fill each puri with 1-tablespoon potato and 1/2 tablespoon onion. Drizzle 1-teaspoon date tamarind chutney over potato. Drizzle 1/2 teaspoon green chutney over it. Drizzle 1/4 teaspoon garlic chutney over it. Pour 1-tablespoon curd over each puri.

  • SprinkleSevover it and garnish with coriander leaves. Dahi Puri Chaat is ready for serving. Serve it immediately.

  • Add sprouted moong beans or boiled black chickpeas for variation.


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


NACHOS ULTIMATE CHAAT

NACHOS ULTIMATE CHAAT

Two cuisines came together to make this ultimate chaat…first chutney and method from popular Indian street chaats with boiled potatoes and topped with sweet, sour and spicy chutneys and last but not least crispy corn nachos from Mexicana…giving it tongue tickling taste.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.4.Crispy Corn Nachos.5.Buttered Corn.

Recipe

Ingredients

Quantity

1 medium boiled potato

 50 gms

one tomato & one onion finely chopped

 50 gms each.

Coriander Leaves finely chopped

 10 gms each.

½ cup cup dahi or yoghurt

 100gms each.

½ cup mint coriander chutney & ½ cup sweet tamarind dates chutney

 50gms.

¼ red chilli garlic red chutney

 25gms.

Crispy Nachos

 80gms.

Buttered Corn & Dal Sev(nylon sev)

As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

As per taste

Method

  • Gently open the pkt of Nachos. Take one serving plate and arrange them on it

  • In a bowl, add chopped onion, tomatoes, boiled potatoes, buttered corn, and chef’s special chaat spices. Mix well all the ingredients.

  • Next step is for assembling, place nachos around the plate, add above mixture and add boiled corn on top of the mixture.

  • Drizzle 1-teaspoon date tamarind chutney over potato. Drizzle 1/2 teaspoon green chutney over it. Drizzle 1/4 teaspoon garlic chutney over it. Pour 1-tablespoon curd over each nacho.

  • SprinkleSevover it and garnish with coriander leaves. Nachos ultimate Chaat is ready for serving. Serve it immediately.

  • Add sprouted moong beans or boiled black chickpeas for variation.


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)  


PALAK PATTA CHAAT

PALAK PATTA CHAAT

Palak Patta Chaat is a healthy appetizer and is a great snack for evening tea. Spinach leaves are coated with besan batter, deep fried, and then drizzled with curd, chutneys, and masalas.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.

 Recipe

Ingredients

Quantity

1medium boiled potatoes and chick peas

 50gms each.

1 cup big spinach leaves (08-10Nos)                                                                                           

 50 gms.

Coriander Leaves & Ginger finely chopped           

 10 gms each.

½ cup cup sweet tamarind dates chutney

  50gms.

½ cup mint coriander chutney

  50gm.

¼ red chilli garlic red chutney

  25gm.

4 tablespoon bread crumbs & besan

  10 gms each.

Refined Oil/Ajwain/Turmeric/Boondi/Sev/Pomegranate

 As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

 As per taste

Method

  • Take a cup of besan in a bowl and add salt, ajwain and water to it. Whisk it to make a smooth batter. Add more water if needed. Put a pinch of turmeric in in and mix again.

  • Now take fresh and cleaned Palak leaves, soak and coat them completely with the besan mix and put them to deep fry in a pan. Put the deep fried, crisp palak leaves on a plate and pour some curd all over them.

  • Take all the spices and chutneys and start garnishing the dish with them. One spice at a time.

  • Starting with black salt, cumin and red chilli powder, followed by chopped potatoes and chick peas, green chill, imli chutney and mint chutney. You can use the quantity of the spices according to your taste as well.

  • Lastly, garnish with boondi and pomegranate and a bit of sev above everything for a mix of sweet and spicy lasting taste.

  • Serve immediately.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)                                             

    


VODKA PANI PURI

VODKA PANI PURI

Vodka Pani Puri- (Vodka Infused Savory Indian Snack): They are crunchy, sweet, savory and filled with this fresh-n-delicious spicy vodka mint water mix. (Golgappa 06-08 Pcs required).

Key Ingredients for stuffing: (1) 1/4 cup sweet chutney-tamarind, dates, jaggery. (2) Large Boiled Potato. (3) 1/2 cup Boiled Kabuli Channa. (4) Three Tbs Boondi.

Recipe

For the Vodka Infused Water/ Pani-Puri Water:

  • 5 Cups Water – Chilled,1 Cup Plain Vodka ,1.5 Cups Fresh Mint Leaves

  • 1/2 Tsp Green Chili Sauce / Paste - OPTIONAL

  • 1/4 Tsp Ginger Paste,1 Tbsp. Jaggery or Brown Sugar,1/2 Tsp Tamarind Chutney

Powdered Spices:

  • 1 Tsp Cumin Powder,1 Tsp Red Chili Powder - Optional

  • 2 Tsp Salt (As per your taste),1 Tsp Pink Himalayan Salt

Process of Making the Vodka Pani-Puri Water:

  1. In a food blender, add all the "Pani-Puri Water" ingredients except Vodka and blenduntilthe leaves are evenly mixed into afine paste.

  2. Take a large bowl and pour the blended water using a strainer (strain any residue).

  3. Now add all the powdered spices and give it a good stir, Add Vodka and stir lightly.

Process of Stuffing the Golgappa & Serving:

  1. In a serving plate, place the golgappa and crack them lightly on top, removing then shell and making a well in-between for the filling.

  2. Now take few pieces of boiled potato, garbanzo beans, boondi and add it in the already created space in golgappa.

  3. Pour 2-3 Tbsp. of Vodka Pani-Puri water over the stuffed golgappa and drizzle with yogurt and tamarind sauce. Sprinkle some mint leaves on top and serve.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Kathal Ki Biryani

Kathal Ki Biryani

Artistically spiced jackfruit Andhra-Deccan style dum hyderabadi biryani cooked patiently along with indian aromatic spices, a vegetarian delight.

In this recipe biryani draws its flavors from two rich legacies-the deccan  style of Nizams and the spicy Andhra style of food.

                                           

Recipe (Serves: 2)

Ingredients

Quantity

Raw Jackfruit ,One & Half cup Basmati Rice

300 gms each

Paste of Ginger & Garlic     

100 gms.

Bay Leaf,Cardamon,Cinnamon,Cloves                          

 02 No’s each.

Onion. Tomato & Green Chilly

 02 No’s each.

Shahi  Jeera, Black Pepper, Garam Masala Pwd,Biryani Masala Pwd

 01 tsp each.

Red Chilli, Coriander & Turmeric Powder

 50gm each.

Ghee & Oil

 100ml each.

Salt

As per taste

Yoghurt

50gm

Saffron,kewra,rose essence

0.5 gm

Mint & Coriander leaves

25gms each

Method

  • Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

  • Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté

  • Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl; arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

  • Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot.

Generally served with onion rings, mint chutney and choice of raita

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Nizami Gosht Biryani

Nizami Gosht Biryani

Nizami Gosht biryani is from Hyderabad nijam’s kitchen-state of Charminar, Cooked with a flavorful equation of spices in culinary with succulent mutton pieces.

In this recipe rice is flavoured with exotic spices, slow cooked on dum style with the marinated mutton. It is every foodoholic’s ideal.

Recipe (Serves: 2)

Ingredients                                                                                              Quantity

Mutton ,One & Half cup Basmati Rice                                                  300 gms each                    

Paste of Ginger & Garlic                                                                      100 gms

Bay Leaf,Cardamon,Cinnamon,Cloves                                                03 No’s each

Onion, Green Chilly, Star Anise, Mace                                                02 No’s each

Cumin, Black Pepper, Garam Masala Pwd,Biryani Masala Pwd        01 tsp each

Red Chilli, Kashmiri Chilli Powder                                                      50 gms each

Ghee & Oil                                                                                          100 ml each

Salt                                                                                                       As per taste

Yoghurt                                                                                                50 gm

Saffron, rose essence,kewra                                                               0.5 gm

Mint & Coriander leaves(make paste), dry fruits                                  20 gms each       

Method

  • Clean and wash mutton pieces.Marinate with yoghurt, garam masala Pwd, biryani masala,ginger garlic paste and salt for 1 hour.

  • Wash and soak biryani rice in water for 10 mins. Drain and keep aside. Heat oil, ghee in a pan. Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon. Add finely chopped onions, mint leaves, chilly and cook on low medium heat,until it turns golden brown.

  •  Now add marinated mutton,red chilly Pwd, kashmiri chilli Pwd and mix everything together. Fry in low flame for 5 to 7 minutes by stirring frequently. Now add 2 ½ cup of water.Mix well and taste & adjust salt and seasonings.

  • Add soaked rice and stir well.

  • Add the dum cook/slow pot cook for 20 mins  with mint & coriander paste and simmer for 5 to 6 mins or until the rice is done

  • Now fluff the biryani gently.

  • Scrumptious Nizami gosht biryani is ready to serve.

  • Generally served with onion rings, mint chutney and choice of raita. 

 

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)