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Dahi ke kebab
By Executive Chef
Heat ghee in a copper cooking vessel, add whole cumin and let it crackle
Add chopped ginger and onion, sauté till the onion starts to brown
Add green chilli and turmeric powder, sauté for 30 sec.
Add fried cashew nuts and raisins, sauté for a min.
Add grated paneer, cumin powder, fenugreek powder and cardamom powder, mix well and cook for about 10 min.
Remove from the fire, allow the mixture to come to room temperature
Add yoghurt, roasted gram powder and chopped coriander
Divide and shape the mixture into 25 gram each patties, refrigerate the kebabs
Heat ghee in a tawa or non stick pan, pan fry the kebabs for about 1 min. on each side
Sprinkle chat masala and serve hot
Yoghurt, hung overnight - 500gm
Paneer, grated - 75gm
Cashewnuts fried and crushed - 75gm
Raisins seedless, chopped - 30gm
Ghee - 10gm
Cumin seed - 5gm
Ginger chopped - 5gm
Onions chopped - 20gm
Green chilli - 5gm
Turmeric powder - 1gm
Fenugreek powder - 2gm
Cumin powder - 5gm
Cardamom powder - 2gm
Roasted chana powder - 50gm
Coriander leaves chopped - 15gm
Ghee for frying - 15gm
Chat masala - 5gm