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Ingredients:
1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup pre-soaked channa ki dal
8-10 whole dried red chillies
10 black peppers
6 cloves
1 bari illaichi
1/2tsp cumin seed
1 stick of cinnamon
2-3 green chillies
1/2 a bunch of fresh coriander leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger/garlic paste

Method:
In a pan put meat, salt, red chillies, chopped onion, black pepper, cloves, bari illaichi, cumin, cinnamon, ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water has dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chillies, egg, and fresh coriander leaves.
Form into kebabs and fry. Serve with chutney.

Ingredients:
Lotus stem 900 gm 
Bengal gram  (kaala chana), split and husked 250 gm 
Chaat masala 10 gm/2 tsp 
Coriander leaves, chopped 20 gm/4 tsp 
Garam masala 20 gm/4 tsp 
Green chillies, chopped 60 gm/ ¼ cup 
Oil to fry 
Onions, chopped 80 gm/ 1/3 cup 
Red chilli powder 10 gm/2 tsp 
Roasted gram, powdered 45 gm/3 tbs 
Salt to taste
 
Method:
Thoroughly wash and chop lotus stem. Pot to boil in a pan with some water together with the Bengal gram. Cook till tender and dry. Grind the two to a thick paste without using any water.
Add all other ingredients except oil to the paste. Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.
Time: Preparation: 45 minutes, Cooking: 1 hour
To Serve: Serve hot as a snack with mint chutney.

Ingredients:
Lean lamb 450 gm in 1” cubes 
Black cardamoms 4 
Black peppercorns 15 
Butter for brushing 
Cinnamon 1” piece 
Cloves 6 
Coriander seeds 5 gm/1 tsp 
Cumin (jeera) seeds 5 gm/1 tsp 
Garam masala 5 gm/1 tsp 
Garlic, chopped 10 cloves 
Ginger chopped 15 gm/2” piece 
Lemon juice 15 ml/1 tbs 
Dry mango powder (amchur) 5 gm/1 tsp 
Onions, chopped 80 gm/ 1/3 cup 
Poppy seeds (khus khus) 2.5 gm/ ½ tsp 
Red chilli powder 5 gm/1 tsp 
Roasted gram, powder 15 gm/ 1 tbs 
Rotis or parathas 4 
Salad oil 15 gm/1 tbs 
Salt to taste 
Tenderizer 7.5 gm/ 1 ½ tsp 
Turmeric 5 gm/1 tsp 
Yogurt 120 gm/ ½ cup
 
Method:
Beat lamb cubes with mallet to flatten them slightly. Lightly broil poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin. Blend these in a mixer along with the onion, garlic and ginger. Mix in yogurt, salt, red chilli powder, turmeric, tenderizer, gram flour and oil. Coat lamb cubes with the mixture then string them on skewers. Roast over an open charcoal fire or a hot grill at 325 ºF for 12-15 minutes, turning 2-3 times. When done, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs. Divide into four, placing each portion on one roti or paratha. Roll tightly wrapping one end in aluminium foil or butter paper.
Important Note: Lamb can be substituted with chicken or paneer cubes.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Serve with mint chutney and onion salad.

Ingredients:
Minced lamb 1 kg 
Black pepper 5 gm/1 tsp 
Butter for basting 
Cashew nuts 60 gm/ ¼ cup 
Cloves 2.5 gm/ ½ tsp 
Cooking oil 240 ml/1 cup 
Garam masala 7.5 gm/1 ½ tsp 
Gram flour (besan), roasted 105 gm/7 tbs 
Green cardamom powder 5 gm/1 tsp 
Oil for basting 
Onion, chopped 180 gm/ ¾ cup 
Onion paste, browned 60 gm/ ¼ cup 
Poppy seeds (khus khus) 60 gm/ ¼ cup 
Raw papaya 60 gm/ ¼ cup 
Red chilli powder 5 gm/1 tsp 
Saffron 2.5 gm/1 tsp 
Vetivier (kewda) essence 2 drop
 
Method:
Mince lamb twice and a third time with the oil. Blend all the other ingredients (except saffron, red chilli powder and vetivier) together and mix with the mince. Add red chilli powder, saffron and vetivier. Knead well. Set aside for half an hour. Knead again. Pat the mixture in a thin layer around the skewers and cook over low charcoal fire for 5 minutes. Baste with butter and cook again for 4 minutes. Transfer to an oven at 325 ºF for 8 minutes. Baste with butter and roast again for 4 minutes.
Time: Preparation: 1 hour, Cooking: 20 minutes
To Serve: Serve hot with sheermal.

Ingredients:
Chicken mince 1 kg 
Cashew nuts, pounded 60 gm/ ¼ cup 
Cooking oil 20 ml/4 tsp 
Coriander leaves, chopped 20 gm/4 tsp 
Cumin (jeera) powder 15 gm/1 tbs 
Eggs 2
Garam masala 5 gm/1 tsp 
Ginger, finely chopped 30 gm/2 tbs 
Oil for basting 
Onions, chopped 20 gm/4 tsp 
Salt to taste 
White butter for brushing 
White pepper powder 5 gm/1 tsp 
Yellow chilli powder 5 gm/1 tsp
 
Method:
Whisk the eggs, add cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
Roast in a moderately hot tandoor or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.
Time: Preparation: 30 minutes, Cooking: 6 minutes
To Serve: Serve with onion rings and lemon wedges.