Eid Special

Eid Special

Khatta Meetha Chicken Kebab


Veg mayonnaise - 60 g (3 tbsp)
Tamarind pulp - 2 tsp
Tandoori mayonnaise - 1 tbsp
Red chili powder - 1 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1 tsp
Garam masala powder - 1 tsp
Roasted gram flour - 1 tbsp
Red, yellow and green bell pepper, deseeded and cubed - ¼ each
Onion, cubed - 1 medium
Boneless chicken, diced - 150 gm

For marination: In a bowl, add veg mayonnaise, tamarind pulp, tandoori mayonnaise, red chili powder, ginger garlic paste, lemon juice, garam masala and roasted gram flour. Mix well until smooth mixture is formed.

In above marination add bell peppers, onion, chicken and mix well. Place chicken and
vegetables alternatively in skewers and keep in refrigerator for 30 minutes.

Preheat the oven to 220 °C. Place skewers in oven and cook for 10- 12 minutes or till cooked.

Remove from oven and serve hot.

Chef Ranveer Brar
Dr. Oetker Creative Kitchen

Hyderabadi Mirchi Ka Salan


Sesame seeds - ½ tsp
Coriander seeds - ½ tsp
Whole red chillies - 1-2
Desiccated coconut
powder -1 tbsp
Vegetable oil - 1 tsp
Curry leaves - 5-6
Turmeric powder - ½ tsp
Coconut milk - 100 ml
Crunchy Peanut butter
- 60 g (4 tbsp)
Water -100 ml
Large green chillies, fried - 100 g
Salt to taste
Lemon juice - 1 tbsp
Coriander leaves, chopped - 4 to 5


Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.

In a blender jar add above mixture and grind it to form a thick paste.

Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.

Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.

Chef Gaurav Chadha
Dr Oetker, Creative Kitchen



Refined flour (maida) - 2 cups
Sugar - 2 tps
Warm milk - 3/4 cup
A few saffron threads
Skrewpine essence (kewra jal) - 2-3 drops
Pure ghee - ¼ cup
Nutralite for greasing  - 2 tablespoons
Salt to taste


Sift refined flour with salt into a bowl.
Dissolve sugar in 3/4th fourth cup of warm milk. Soak saffron in three
tablespoons of warm milk.

Add sweetened milk and two to three drops of screwpine essence to the sifted flour and mix well. Add 1/8th cup of water and knead into a soft dough. Cover with a damp cloth and set aside for ten minutes.

Melt ghee and add it to the dough, incorporate it well. Knead again into a soft dough.
Cover and rest the dough for ten minutes.

Divide the dough into sixteen equal portions and shape them into balls, cover and set aside for 10 minutes.

Preheat oven to 240 degrees. Flatten the balls on a lightly floured surface and roll out each ball into six-inch disc. Prick the entire surface with a fork.

Grease a baking tray with Nutralite, arrange the discs on it and bake in the preheated oven for five minutes.

Remove, brush sheermal with the saffron-flavoured milk and bake again for three to four minutes or till cooked through.

Remove, brush with Nutralite and serve immediately.
Chef Sanjeev Kapoor

Kesari Phirni


Skimmed milk  - 2 cups
Rice, soaked - 3 tbs
Saffron a few strands
Pistachios - 3-4
Sugar Free - 3 teaspoons
Green cardamom powder
      - ¼ tsp


Boil milk and set aside. Drain and grind the rice coarsely.
Soak saffron in one tablespoon of milk. Blanch pistachios, peel and cut into slivers.
Add rice paste to the milk and cook stirring continuously so that there are no lumps.
Add Sugar Free and mix. Add green cardamom powder, saffron milk and mix. When the mixtures starts thickening take it off the heat.

Pour into soaked kasoras.
Garnish with pistachio slivers and keep them in the refrigerator to chill.
 Served chilled.
Chef Sanjeev Kapoor

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