DAHI KE KEBAB
Chef Rajesh Wadhwa, Executive Chef

Ingredients
Hung curd 250 gms
Chopped onions 50 gms
Chopped fresh ginger 10 gms
Chopped fresh green chillies 5 gms
Chopped fresh green coriander 10 gms
Salt 5 gms
Cumin powder 10 gms
Fenugreek powder 5 gms
Black salt 2 gms
Rice flour 15 gms
Cooking oil or olive oil 10 gms

Method
In a pan, heat around 2 ml of the oil. Add the chopped onions, chopped ginger, chopped green chillies and sauté. Remove from heat. In a bowl, combine the hung curd with the saut&eacuteed onions mixture. Add the spices &ndash cumin powder, fenugreek powder, black salt, chopped green coriander, rice flour and salt. Mix well. Divide the mixture into small sized balls and flatten to create small patties. Shallow fry the patties till light golden brown in colour. Serve hot with mint sauce

SHAMMI KEBAB
Chef Rajesh Wadhwa, Executive Chef 

Ingredients
Goat mince 500 gm
Chana dal 100 gm
Ghee 100 ml
Ginger paste 20 gm
Garlic paste 20 gm
Cinnamon 10 gm
Mace 5 gm
Clove 2 gm
Bay leaf 5 no.
Green cardamom 2 gm
Black pepper 10 gm
Salt 25 gm
Red chilly 30 gm
Finely chopped onion 80 gm
Finely chopped green chilli 5 gm
Lemon juice 10 ml
Chopped coriander leaves 10 gm

Method
Soak the chana dal in water for half an hour. In a pan, heat ghee. Add the whole spices and sauté till aromatic. Add goat mince, ginger and garlic pastes, chilli powder, salt and sauté well. Now add the soaked chana dal and combine well. Add water to the mixture, cover and allow it to cook till tender and dry. Cool the mince mixture and grind to a paste. Add finely chopped onions, green chillies, coriander and mix well. Divide the mixture into equal sized balls and create small gallettes by hand. Heat ghee in a pan, shallow fry till golden brown. Serve hot with mint chutney.