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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

Ingredients:
Boneless chicken cubes 800 gm 
Cheddar cheese, grated 60 gm/ ¼ cup 
Coriander leaves, chopped 20 gm/4 tsp 
Cornflour 15 gm/ 1 tbs 
Cream 120 ml/ ½ cup 
Egg 1 
Garlic paste 35 gm/7 tsp 
Ginger paste 45 gm/ 3 tbs 
Green chillies, chopped fine 8 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Nutmeg (jaiphal) powder 2.5 gm/ ½ tsp 
Oil for basting 
Salt to taste 
White pepper powder 5 gm/ 1 tsp
 
Method:
Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours. String together chicken pieces on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275 ºF for 7 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes.
Time: Preparation: 3 ½ hours, Cooking: 15 minutes
To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Liver 250 gm 
Black cardamoms 2 
Cinnamon 1 
Coriander leaves, chopped 20 gm/4 tsp 
Coriander seeds, roasted 5 gm/1 tsp 
Cumin (jeera) seeds 2.5 gm/ ½ tsp 
Garam masala 2.5 gm/ ½ tsp 
Garlic cloves, chopped 4 
Garlic paste 5 gm/1 tsp 
Ginger, shredded 10 gm/ 1” piece 
Ginger paste 5 gm/1 tsp 
Oil 60 ml/ ¼ cup 
Onions, grated 60 gm/ ¼ cup 
Onion paste 30 gm/2 tbs 
Red chilli powder 2.5 gm/ ½ tsp 
Salad oil 60 ml/ ¼ cup 
Salt to taste 
Tomatoes, chopped 120 gm/ ½ cup 
Turmeric (haldi) powder 5 gm/1 tsp 
Yogurt 60 gm/ ¼ cup
 
Method:
Cut liver into 1 inch cubes. Beat together yogurt and salad oil. Mix in ginger, garlic and onion pastes, salt and turmeric. Add the liver pieces and leave for an hour. Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water. Remove liver cubes from the marinade. Heat the cooking oil in a flat pan and sauté liver cubes gently. Remove. In the same oil add grated onion and sauté till golden brown. Add red chilli powder to the oil with a tablespoon of warm water and stir. Add the ginger, garlic and blended paste and the left over marinade. Stir-cook for 5 minutes. Put liver on skewers and place on pan. Cover and cook for 5 minutes. Finally, add chopped tomatoes. Cook for another 5 minutes, turning skewers around a couple of times. Cook till tomatoes are done. Remove from heat.
Time: Preparation: 1 hour, Cooking: 30 minutes
To Serve: Transfer to a flat dish with the skewers, sprinkle with garam masala and green coriander leaves. Serve hot with any Indian bread.

Ingredients:

Yogurt, thick 480 gm/2 cups
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon powder a large pinch
Cloves powder 5 gm/1 tsp
Cooking oil 120 gm/ ½ cup
Garlic paste 10 gm/2 tsp
Milk 60 ml/ ¼ cup
Onions, sliced fine 60 gm/ ¼ cup
Red chilli powder 10 gm/2 tsp
Roasted gram, powdered 120 gm/ ½ cup
Salt to taste

Method:
Hang yogurt in a muslin cloth for 2 hours till all the whey drains out. Add roasted gram, salt and half of all the spices (red chilli, clove, cardamom, cinnamon and black pepper powders) to the curd and mix well. Divide into 20 equal parts. Flatten to get a smooth, even shape. Heat oil in a pan and fry kebabs, a few at a time, to a light golden colour.
Keep aside. In the same oil, fry onions till crisp and golden brown. Remove. Cool and grind the onions. Now add salt, garlic paste, ground onions and remaining half of all the spices to the oil. Stir-cook for a few minutes. Add kebabs. Turn gently till each piece is coated with the masala.
Sprinkle milk on the kebabs. Let sizzle for 10 seconds.
Time: Preparation: 2 ½ hours, Cooking: 30 minutes
To Serve: Serve at once as part of the main course.

Ingredients:
A slab of lean meat 450 gm 
Butter for basting 
Black peppercorns 16 
Cardamoms 5 
Cloves 5 
Coconut, desiccated 30 gm/2 tbs 
Cumin (jeera) seeds 5 gm/1 tsp 
Garlic, chopped 10 cloves 
Ginger, chopped 15 gm/2” piece 
Kachri (tenderizer) 5gm/1 tsp
or 
Nutmeg (jaiphal) powder 1.25 gm/ ¼ tsp 
Onions, chopped 60 gm/ ¼ cup 
Poppy seeds (khus khus) 5 gm/1 tsp 
Raw papaya paste 7.5 gm/1 ½ tsp 
Red chilli powder 5 gm/1 tsp 
Salt to taste 
Yogurt 180 gm/ 2/3 cup
 
Method:
Cut meat into slices 3 ½ inches long. 1 ¼ inches wide and three-fourths of an inch thick. Cut the slice into half without cutting through. Leaving a join at the end. Open the cut halves to make a single strip, approximately 6 inches long. Beat the joints with the back of a knife to flatten them a bit. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt. Add red chilli powder and salt. Coat the strips with this mixture and leave to marinade for 3 hours. Weave the skewer in and out of the meat strips at 4 points, at regular intervals. The meat will resemble a wavy line, with the skewer running through its centre. Roast over an open charcoal fire or barbeque for 10 minutes. When one side is cooked, baste with butter and roast again for 3-5 minutes.
Time: Preparation: 3 ½ hours, Cooking: 15 minutes
To Serve: Serve as a salad with sliced onions, green chillies and finely cut mint leaves.