D ill Wala Salmon

Dill Wala Salmon

dill leaves
hung curd
cashew nuts 
Amul cheese
cumin powder
garam masala powder
salt
oil
lemon juice
ginger garlic paste 
potatoes
curry leaves
ginger
garlic
dry red chilli
turmeric
cumin seeds
chaat masala
 
20 gms
40 gms
10 gms
10 gms
5 gms
2 gms
to taste
5 ml
4 gms
100 gms
3 gms
2 gms
2 gms
2 gms
as required
1 gms
2 gms
 

Instructions

The skin. Marinate it with ginger garlic paste, lemon juice, and salt. Leave it for 15 minutes. Soak the cashew nuts in hot water and make a fine paste along with cheese and keep it aside. 
Cut the potatoes into cylinders and then 2. thinly slice and boil it with turmeric water and salt. Once the potatoes are boiled, toss them with curry leaves, cumin seeds, chopped ginger, chopped garlic,and crushed dry red chilli and finish it with chaat masala. 

Add finely chopped dill leaves, cumin 3. powder, garam masala powder, and the cashew and cheese paste to the salmon. Mix it well and then add hung curd and marinate it for an hour. Then put the salmon on a skewer and cook it in a tandoor. Once cooked, serve it with tossed potatoes.


Kebab E Firdaus

chicken thighs
hung curd
Kasmiri chilli powder
cashew nuts
tomato ketchup
star anise powder
fennel powder
salt
refined oil
ginger garlic paste 
ghee 
 
250 gms 
100 gms 
50 gms 
50 gms 
30 ml 
5 gms 
5 gms 
to taste 
30 ml 
10 gms 
10 gms
 

Instructions

Clean the excessive fat from the chicken thighs and 1. process the meat so that there is a bone to handle it with. Marinate the chicken with little salt, red chilli powder, and ginger garlic paste as a part of the first marinade. 

Heat oil till it is warm and mix it with chilli powder to 2. make a red coloured oil. Mix the hung curd, crushed cashew nuts, tomato ketchup, star anise powder, fennel powder, salt, and chilli oil. Mix the chicken in this marinade and roast it in the tandoor until it is cooked. Remove it from the tandoor and drizzle some ghee over it and serve.