Kebab Festival at Kangan

Yahoo Lifestyle Entertainment 

Kangan at The Westin Mumbai Garden City is celebrating a Kebab Festival from May 27 - June 15, and is available only for dinner.

A wide variety of vegetarian and non-vegetarian kebabs will be available. Signature among those are: Kamal kakdi ki shammi , Murgh shikanja kebab, Hari mirch aur neembu key jhingey and Maas key Adraki Panjey to name a few.

The man behind the fest, Chef Ajay Chopra says,“This is your chance to indulge in the rustic flavors of traditional, hot, smokey and succulent kebabs. Kebabs at Kangan brings a huge variety of Kebabs from the rugged belt of the North West frontier. If the smell of kebabs seems enticing, you have all the reasons to come over to Kangan to enjoy our Kebab festival kebabs at Kangan.”

Try out these classic kebab recipes at home.

Recipes:

Chatka Tangdi KebabChatka Tangdi Kebab (Serves 4)

1kg  Chicken drumstick
10g  Deggi mirch
10g  Ginger garlic paste
10ml Salt
30g  Hung curd (Beaten)
20g  Peanut (Roasted)
5g   Green chilli (Chopped)
10ml Lemon juice
2g   Turmeric
20ml Mustard oil
5g   Jeera powder(Roasted)
20ml Sonth chutney
2g   Kasoori methi
2g   Garam masala
10g  Coriander powder
10ml Lemon juice


Method
• Clean and wash the chicken drumstick on a clean chopping board then marinate first with salt, lemon juice and ginger garlic paste
• Make paste of roasted peanut, Jeera, green chilli keep aside
• For second marination put in a bowl peanut paste add Sonth chutney, Deggi mirch, coriander powder, kitchen king, garam masala, Kasoori Methi
• Heat mustard oil in a pan, Put Deggi mirch and turmeric to slight hot oil to get released color of chilies and add into marination mixture to mix well
• Add the Chicken drumsticks into the ready marination and leave it for 2 hour under refrigeration
• Cook in tandoor in moderate hot tandoor at 250 c for 15 min until crisp red color and get well done
• Serve with spiced Laccha onion and lemon wedges

Kamal Kakdi ki ShammiKamal Kakdi ki Shammi (Serves 4)

500kg    Lotus stem (Blanch and fried)
10g    Green chilli (paste)
10g    Ginger (paste)
5g    garlic(paste)
20g    Chana flour(roasted)
10g    Salt   
10g    Boiled potato (grated)
30g    Cottage cheese (grated)
5g    Green cardamom (powder)   
5g    Jeera (powder)
5g    Deggi mirch (powder)
2g    Garam masala   
1g    Mace powder(roasted)
2g    Black cardamom (powder)
1g    Clove (powder)
30g    Brown onion (paste)
10g    cashew nut (Fried and paste)
30ml    ghee   
2ml    Saffron water (Dissolve)

Method
• Clean, wash lotus stem then cut into thin slices later blanch and drain off water to fry next step is to grind to make a powder out of it.
• In a bowl put grated cottage cheese, boiled potato and rest all spice powder mentioned above except ghee.
• Mix the mixture well to combine all masala and saffron water.
• Add ghee to mix well again.
• Divide the mixture into medium size balls and flatten it to make patties to shallow fry.