Amritsari Macchi

Ingredients:

• Fish, sliced, preferably Basa 1 kg
• 1 tbs garlic paste
• 1 tbs ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• 1 tbs Chilli powder
• Salt to taste
• Juice of one lime
• 400 grams of gram flour.

 Preparation:

• Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
• Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
• In a wide, flat pan, heat enough oils to shallow fry the fish till each piece is golden and crisp on both sides.
• Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Lazeer Keema Naan

Ingredients(For one portion):

• 100 mls of refined flour.
• 5 grams of salt.
• 50 grams of mutton keema.
• 2 grams of red chilly powder.
• 5 grams of chopped coriander.
• 5 grams of chopped green chilly.
• 5 grams of chopped ginger.
• 10 grams of Amul cheese.
• 2 grams of cumin powder.
• 5 grams of butter.

How to prepare:

• Take the minced mutton and sauté slightly in a pan.
• Add the chopped ginger, green chilly, powdered red chilly, cumin powder, chopped coriander, salt and Amul cheese.
• Make equally sized patties out of them.
• Stuff the patties in dough made out of the refined flour and flatten with a rolling pin.
• Cook the naan in a pre-heated clay even.
• Butter both sides once prepared.

Dum Ka Paneer

Ingredients: 

110 grams of cottage cheese (08 dices)

20 ml refined oil

10 grams garlic

40 grams onion

10 grams Chironji paste

20 grams cashew nut paste

30 grams yogurt

4 springs saffron

5 grams yellow chilli powder

5 grams salt

5 grams coriander powder

20 grams poppy seeds

20 grams butter

20 grams cream

How to prepare the gravy: 

• Make a mixture of the oil, garlic, onion paste, Chironji paste, poppy seeds, cashew nut paste, yoghurt, saffron, yellow chilli powder, coriander powder and salt.
• Marinate the cottage cheese dices in the resultant mixture for 30 minutes.
• Transfer the cottage cheese along with the excess marinade onto an oven proof dish.
• Seal with dough and cook in a preheated oven (180C/350F) for 20 minutes.
• Once done, remove the dish from the oven.
• Garnish with butter, cream and saffron springs.
• Serve hot with naan.