AAM KI KALIYAN WALE JHINGE
Ingredients
Jhinga 800 gm
Raw mango 100 gm
Green chilli 08 nos
Black salt 10 gm
Yellow chilli 10 gm
Mustard oil 25 ml
Turmeric 15 gm
Hung curd 50 gm
Ginger 10 gm
Garlic 15 gm
Chaat masala 10 gm
Lemon 02 nos
Mango Alphonso 80 gm
Method
Wash and clean the Jhinga; put in a strainer to dry. In a mixing bowl, add lemon juice, ginger, garlic, turmeric, yellow chilli powder, black salt, raw mango paste and then marinate the Jhinga with this mixture and keep aside for 20 minutes. Mix the hung curd, salt, garam masala, turmeric and mustard oil, in a mixing bowl and marinate the Jhinga in this for at most two hours. Skewer the Jhinga and cook in a tandoor until well done. Sprinkle with chaat masala, fresh coriander and lemon juice, along with mango wedge Serve hot.
(Courtesy: Chef Parihar Veer Pratap Singh, The Leela Ambience Convention Hotel, Delhi)