Tandoori Lobster

Tandoori Lobster

lobster

ginger garlic paste

lemon juice

salt

 hung curd

garam masala

tandoori masala powder

kashmiri chilli powder

mustard oil

black salt

roasted cumin powder

1

2 tsp

1 tsp

to taste

50 gms

5 tsp

1 tsp

2 tsp

10 ml

10 gms

20 gms

Instructions

1. Clean, wash, and remove the shell of the lobster. Then add ginger garlic paste, lemon juice, and salt to it.

2. Add the garam masala, tandoori masala, kashmiri chilli powder, mustard oil, black salt, and roasted cumin powder to the hung curd in a mixing bowl and mix well. Marinate the lobster pieces for 15 minutes, then skewer them and put them in the tandoor.

3. Put the shell of the lobster on another tandoor and cook it till the colour changes. Serve the lobster pieces on top of the tail of the shell and finish it with chaat masala.

Malai Kofta

paneer

raisins

cashew nut

chopped green chilli

shahi jeera

chopped coriander

corn flour

For the gravy:

cashew nut

saffron water

sugar

sliced onion

yoghurt

oil

rose water

cardamom powder

cream

salt

white pepper powder

100 gms

20 gms

10 gms

3

1 tsp

1 tsp

as required

 

200 gms

2 tsp

1 tsp

4

50 gms

100 ml

10 ml

10 gms

50 gms

to taste

10 gms

Instructions

For the kofta:
1. For the kofta, chop and fry the cashew nuts. Make a mixture of grated paneer, chopped green chilli, shahi jeera, cashew nuts, raisins, coriander, and corn flour. Make roundels with this mixture and deep fry them.

2. For the gravy, boil the cashew nuts along with the onions and make a fine paste of it. Put this paste in a container, along with yoghurt, white pepper powder, sugar, cardamom powder, rose water, and salt and whisk it.

3. Add oil in a pan along with this paste and cook it on a very slow flame for around 20 minutes. When you see rogan floating on the top, add saffron water and the fried koftas to it. Finish the gravy with cream and chopped coriander.