🔍 Ingredients

  • Fresh Malai Paneer: 200 g (Cut into 6–8 large cubes)
  • Fresh Liquid Dairy Cream: 30 ml
  • Hung Curd (Chakka): 30 g
  • Processed Cheese (Grated/Melted): 25 g (Blended into the white marinade)
  • Cashew Nut Paste (Kaju Paste): 20 g (Rich texturizer)
  • Ginger-Garlic Paste: 10 g
  • Green Chilli Paste: 5 g (For heat without changing color)
  • Cardamom (Elaichi) & White Pepper Powder: 2 g
  • Diced Onion & Capsicum: 40 g (Skewered)
  • Amul Butter (For basting): 12 g

🔍 Ingredients

  • 1. Paneer Tikka Component (3–4 Pcs)
  • Base: Paneer cubes (100g), Capsicum & Onion petals (4 pieces each)
  • Marination: Hung curd (2 tbsp), Ginger-garlic paste (½ tsp), Kashmiri chili powder, Garam masala, Mustard oil (1 tsp), Kasuri methi
  • 2. Veg Seekh Kabab Component (3–4 Pcs)
  • Base & Binding: Boiled mashed potato, minced carrot, French beans, and green peas mix (½ cup total), Breadcrumbs or roasted besan (1 tbsp)
  • Spices: Ginger-green chili paste (½ tsp), Chaat masala, Garam masala
  • 3. Tandoori Aloo or Tandoori Baby Corn Component (3–4 Pcs)
  • Base: Parboiled baby potatoes (halved) or Baby corn (blanched)
  • Marination: Hung curd (1 tbsp), Tandoori masala (½ tsp), Lemon juice, Ajwain (a pinch), Oil
  • 4. Hara Bhara Kabab Component (3–4 Pcs)
  • Base & Binding: Blanched spinach paste (¼ cup), Mashed green peas (2 tbsp), Boiled potato (½ medium)
  • Finish: Cashew nut halves (3-4 pieces for topping), Breadcrumbs for rolling
  • Platter Base, Garnish & Sides (For Assembly)
  • Siz

🔍 Ingredients

  • Fresh Malai Paneer: 200 g (Cut into thick blocks or layers for pocket stuffing)
  • Processed Cheddar Cheese (Grated): 40 g (Mixed with chopped coriander and green chillies for the internal sandwich stuffing)
  • Mozzarella Cheese: 15 g (Melted over the top immediately after pulling hot from the tandoor)
  • Hung Curd & Cream Marinade: 50 g (Lightly seasoned yellow/white marinade)
  • Ginger-Garlic Paste & Yellow Chilli Powder: 10 g
  • Melted Butter (For final glazing): 10 g

🔍 Ingredients

  • Fresh Malai Paneer: 200 g (Cut into 6–8 large cubes)
  • Fresh Dairy Cream: 30 ml
  • Hung Curd (Chakka): 30 g
  • Processed Cheese (Grated/Melted): 25 g (Blended directly into the white marinade base)
  • Cashew Nut Paste (Kaju Paste): 20 g (Rich texturizer and binding agent)
  • Ginger-Garlic Paste: 10 g
  • Green Chilli Paste: 5 g (Adds clean heat without changing the pale color)
  • Cardamom (Elaichi) & White Pepper Powder: 2 g
  • Diced Onion & Capsicum: 40 g (Skewered)
  • Amul Butter (For basting): 12 g

🔍 Ingredients

  • Fresh Malai Paneer: 200 g (Cut into 6–8 large, uniform cubes)
  • Thick Hung Curd (Chakka): 60 g (For the vibrant red marinade base)
  • Mustard Oil (Rai ka Tel): 15 ml (Crucial for the authentic smoky, sharp aroma)
  • Ginger-Garlic Paste: 15 g
  • Kashmiri Red Chilli Powder: 8 g (Provides the deep red color naturally without artificial dyes)
  • Kasturi Methi & Garam Masala Mix: 4 g
  • Lemon Juice: 10 ml
  • Diced Capsicum, Onion & Tomato: 60 g (Skewered between the paneer blocks) (Yield: 85%)
  • Am

🔍 Ingredients

  • Fresh Malai Paneer: 180 g (Cut into bite-sized finger strips or small rectangular cubes)
  • Gram Flour (Besan): 40 g (For the frying batter base)
  • Rice Flour or Corn Flour: 15 g (For long-lasting crunch)
  • Ginger-Garlic Paste: 15 g
  • Kashmiri Chilli Paste & Ajwain (Carom Seeds): 6 g (Key Koliwada flavor profile)
  • Lemon Juice & Chaat Masala: 8 ml
  • Refined Vegetable Oil: 40 ml (Absorbed during deep frying)
  • Fried Curry Leaves & Slit Green Chillies: 3 g (Garnish layer)

🔍 Ingredients

  • Main Ingredient: Baby Corn (8-10 pieces, blanched and slit)
  • Koliwada Batter: Besan/Gram flour (3 tbsp), Rice flour or Cornflour (1.5 tbsp), Ginger-Garlic paste (1 tsp), Ajwain/Carom seeds (¼ tsp), Red Chili powder (1 tsp, high color), Garam masala (½ tsp), Lemon juice (1 tsp), Curd (1 tbsp)
  • Frying & Finish: Oil (for deep frying), Chaat Masala (for dusting)

🔍 Ingredients

  • Main Ingredient: Button Mushrooms (10-12 pieces/200g, cleaned)
  • Veggies (Tossed): Onion and Capsicum (½ cup, diced or sliced), Green Chilies (2, slit)
  • Chatpata Sauce/Masala: Oil/Butter (1 tbsp), Ginger-Garlic paste (1 tsp), Tomato Ketchup (1 tbsp), Red Chili Paste (1 tsp), Garam Masala (½ tsp), Coriander powder (½ tsp), Amchur/Dry Mango Powder (½ tsp for tang), Lemon juice (1 tsp)
  • Garnish: Fresh Coriander leaves

🔍 Ingredients

  • Base Mix: Boiled Potato (1 medium), Boiled Green Peas & Carrot (½ cup, mashed dry), Grated Paneer (2 tbsp)
  • Binding: Breadcrumbs or Roasted Besan (2-3 tbsp), Cornflour (1 tbsp)
  • Spices & Aromatics: Finely chopped Ginger, Garlic, & Green Chili (1 tbsp total), Mint & Coriander leaves, Chat Masala (½ tsp), Garam Masala (½ tsp), Cumin powder (¼ tsp), Salt
  • Cooking: Oil/Butter (for basting on skewers/tandoor or pan-grilling)

🔍 Ingredients

  • Main Ingredient: Baby Corn (8-10 pieces, blanched)
  • Tandoori Tikka Marination: Hung Curd (3 tbsp), Mustard Oil (1 tsp), Ginger-Garlic paste (1 tsp), Kashmiri Red Chili powder (1 tsp), Kasuri Methi (½ tsp), Garam Masala (½ tsp), Lemon juice (1 tsp), Besan (1 tsp)
  • Cooking & Finish: Butter (for basting in tandoor/oven), Chaat Masala & Mint Chutney (for serving)

🔍 Ingredients

  • Green Base: Spinach/Palak (1 cup, blanched and squeezed completely dry), Green Peas (½ cup, boiled and mashed)
  • Binding Base: Boiled Potato (1 medium, mashed), Grated Paneer (2 tbsp)
  • Aromatics & Spices: Finely chopped Ginger & Green Chili (1 tsp), Chaat Masala (½ tsp), Garam Masala (½ tsp), Roasted Cumin powder (¼ tsp), Salt
  • Coating & Topping: Breadcrumbs (for rolling), Cashew Nuts (5-6 halves, one pressed on top of each kabab)
  • Cooking: Oil (for shallow or deep frying)

🔍 Ingredients

  • Main Ingredient: Cauliflower Florets (8-10 large pieces, blanched)
  • Tandoori Marination: Hung Curd (3 tbsp), Mustard Oil (1 tbsp), Ginger-Garlic paste (1 tsp), Kashmiri Red Chili powder (1 tsp), Kasuri Methi (½ tsp), Garam Masala (½ tsp), Carom seeds/Ajwain (a pinch), Lemon juice (1 tsp), Roasted Besan (1 tsp for binding)
  • Cooking & Finish: Butter (for basting in tandoor), Chaat Masala

🔍 Ingredients

  • Veggies (Sliced/Shredded): Onion (1 medium), Potato (½ medium), Cabbage or Spinach leaves (¼ cup), Green Chilies (2, chopped)
  • Batter Mix: Besan/Gram Flour (4-5 tbsp), Rice Flour (1 tbsp for crispiness), Carom seeds/Ajwain (¼ tsp), Turmeric (¼ tsp), Chili powder (½ tsp), Baking soda (a tiny pinch, optional), Salt
  • Frying: Oil (for deep frying)

🔍 Ingredients

  • Main Ingredient: Roasted Peanuts (1 cup)
  • Fresh Toppings: Onion (2 tbsp, finely chopped), Tomato (2 tbsp, finely chopped, deseeded), Fresh Coriander (1 tbsp, chopped), Green Chili (½ tsp, minced)
  • Seasoning: Chaat Masala (½ tsp), Red Chili Powder (¼ tsp), Lemon Juice (1 tbsp), Salt

🔍 Ingredients

  • Base: Large Urad Papad (1 piece, deep fried or roasted)
  • Topping Mix: Onion (2 tbsp, finely chopped), Tomato (2 tbsp, finely chopped, deseeded), Fresh Coriander (1 tbsp)
  • Spices: Chaat Masala (½ tsp), Red Chili Powder (a pinch), Salt or Black Salt (to taste)
  • Finish: Fine Sev (1-2 tbsp, nylon sev for crunch), Lemon Wedge (1)

🔍 Ingredients

  • Main Ingredient: Urad Papad or Moong Papad (1 or 2 pieces)
  • Cooking: Roasted dry over open flame or in a tandoor until crisp
  • Optional Finish: A light brush of ghee/butter (if requested by guest)