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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.

Ingredients:
Cottage cheese, grated 450 gm 
Spinach, boiled and blended 900 gm 
Cardamom powder 10 gm/2 tsp 
Cashew nuts 120 gm/ ½ cup 
Coriander leaves, chopped 20 gm/4 tsp 
Garam masala 20 gm/4 tsp 
Ginger paste 45 gm/3 tbs 
Gram flour (besan), roasted 60 gm/ ¼ cup 
Green chillies, chopped 15 
Mace (javitri) powder 10 gm/2 tsp 
Oil for deep frying 
Salt to taste
 
Method:
Mix together all ingredients except oil and shape into 1 ½ inch round patties. Heat oil in a frying pan and deep fry.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Garnish with onion rings and serve as a snack or as an accompaniment with a rice and curry dish.

Ingredients:
Minced meat 800 gm 
Bengal gram (kaala chana), split and husked 45 gm/3 tbs 
Black peppercorns 6 
Cardamoms 4 
Cinnamon 1” piece 
Coriander leaves, chopped 15 gm/1 tbs 
Coriander powder 10 gm/2 tsp 
Cream 15 gm/1 tbs 
Cumin (jeera) seeds 7.5 gm/ 1 ½ tsp 
Garlic cloves, chopped 6 
Ginger, chopped 15 gm/1 tbs 
Green chillies, chopped 4 
Mint, dry leaves powdered 2.5 gm/ ½ tsp 
Oil for frying 
Onions, chopped 160 gm/ 2/3 cup 
Poppy seeds, well pounded 20 gm/4 tsp 
Red chillies 5 
Salt to taste
 
Method:
Cook minced meat, gram, cumin seeds, cardamoms, garlic, ginger, cinnamon, red chillies, poppy seeds, peppercorns, coriander powder and half the onions in 500 ml/2 cups of water for 40 minutes or till meat is cooked and all liquid has evaporated. Remove fibers from meat if any. Grind in a mixer till a thick paste is obtained. Add the left over onions, coriander leaves, mint leaves, green chillies and cream. Mix thoroughly. Make small 2 inch cakes and cook on a griddle or frying pan with very little oil. When on side is browned (3 minutes) turn over and fry the other side.
Time: Preparation: 45 minutes, Cooking: 1 hour
To Serve: Garnish with onion rings and serve hot.

Ingredients:
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp 
Bread crumbs 3 1/2 cups 
Paprika powder 2 tsp
Salt to taste 
Oil for frying

Batter:
White flour 1 cup 
Milk 1/2 litre 
Water 1 cup 
Salt to taste
 
Method:
In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for 45 minutes. Separately, mix the bread crumbs and paprika powder. Now prepare a thick batter by combining flour, milk, salt and water.
Dip the chicken fingers in the prepared batter, then roll in bread crumbs. Fry on low heat till they turn golden brown and crisp.
Serve hot with chilli sauce, ketchup or chutney.
Serves 4 - 6
Preparation Time: 50 minutes
Cooking Time: 20 minutes