My Favourite Kabab Recipes
Pakistani Recipes are very easy to cook. I love cooking my favourite Pakistani dishes at home. Make Delicious, Spicy Pakistani food from fresh vegetables & Meat Recipes. These famous foods are eaten all over Pakistan. These are easy to prepare. You could put the spices as per your taste, as we Pakistanis prefer hot & spicy food.
Peshawari Kebabs
Succulent lamb pieces coated with raw papaya and yogurt and roasted till crisp on the outside
Ingredients:-
Boneless lamb 1 kg
Black cumin
Zeera 1 tsp
Chaat masala 1 tsp
Clarified butter for basting
Garam masala 1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 1 tbs
Juice of 1 lemon
Raw papaya paste 2 tsp
Red chilli powder 2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup
Method:-
Cut meat into 1 inch cubes. Marinade with salt, red chilli powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoor till half done.
Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.
Time: Preparation: 1 ¼ hours, Cooking: 30 minutes.
To Serve: Sprinkle with chaat masala and lemon juice. Serve with a green salad.
Chapli Kababs
Ingredients:-
Minced Meat
1/4 kg (1 pao)
baisan (Gram flour) 1 to 2 Tablespoon or as required
Tomato 2
Coriander leaves 1/2 bunch
Egg (half fry, scrambled) (half raw (kacha)) 1
Onion 2
White cumin (zeera) 1/2 teaspoons
Anar dana 2 tablespoons
Sabit Dhania 1/2 teaspoons
Salt 3/4 teaspoons
Red Chillies 1/2 teaspoons
Green chillies 2
Cooking oil ½ cup For frying
Method:-
Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min. now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.
When it becomes hot lower the heat and fry the kebabs in it, serve hot.
Reshmi Kabab
Reshmi kebab
Ingredients
1 kg minced beef
1 tsp Kashmiri chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste
Method:-
Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.
Garnish with chopped coriander leaves to serve. Serve with nan and salad.
Shami Kebabs
Literally the ‘big’ kebab. Huge lamb chops, skewered and roasted for a hearty meal
Ingredients:-
Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying
Filling:-
Fresh coriander leaves 1 bunch finely chopped
Ginger 1" piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped
Method:-
Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.
Hot and Spicy Chicken Tikka
Ingredients:-
Chicken 1 cut into 4 tikka pieces
Lemon juice ¼ cup
Chili powder 2 tsp
Orange food color
Salt 2 tsp
Lemon juice ¼ cup
Ginger 1 tsp
Garlic 1 tsp
Zeera 1 tbsp (roasted and ground)
Method:-
Mix the above spices in lemon juice. Wash the chicken pieces well and make small slits on them. Marinate the pieces with the lemon mixture and leave it for 2 hrs.
Put the marinated pieces on skewers and BBQ. After they are half cooked, apply a few drops of ghee on the tikkas. Continue to BBQ for further 15 min. serve with nan and chutney.
Shish Kababs
Ingredients:-
Minced lamb 500 g
Coriander 2 tbsp finely chopped
Onion 2 finely chopped
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped
Method:-
Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed.
Seekh Kebabs
Spicy minced meat rolled on to skewers and roasted. Aromatic and velvety smooth
Ingredients:-
Minced meat 500 gm
Black cardamoms 2
Black peppercorns 10 gm/ 2 tsp
Cinnamon powder 2.5 gm/ ½ tsp
Cloves 2
Coconut, grated 15 gm/ 1 tbs
Cream 30 ml/ 2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 15 gm/3 tsp
Ginger paste 15 gm/3 tsp
Gram flour (besan), roasted 45 gm/3 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil 15 ml/1 tbs
Onion paste, browned 45 gm/3 tbs
Poppy seeds (khus khus) 10 gm/2 tsp
Raw papaya paste 15 gm/1 tbs
Red chilli powder 5 gm/1 tsp
Yogurt 30 ml/2 tbs
Method:-
Mix mince with all other ingredients. Knead well for 10 minutes. Let stand for 10 minutes.
Moisten hands with cold water and mould mixture around skewers pressing and shaping to the size of a frankfurter sausage, about 5 ½ inch long. Roast the kebabs in a moderately hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewers and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as the kebabs may split.
Time: Preparation: 45 minutes, Cooking: 15 minutes
To Serve: Serve hot with mint chutney
Ingredients:-
Minced Meat 500 gms
For Marinade:-
Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao
For Baghar:-
Oil 1/2 Cup
Onion thinly sliced 1
To Garnish:-
Green Chillies chopped 2-3
Coriander leaves 1/2 bunch
Method:-
Serve with hot nan, onion rings & lemon.Lamb Roast:-
Ingredients:-
Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp
Yogurt 1/2 kg
Method:-
Make cuts on the lamb with a knife.
Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.
Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.
At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.
For cooking put it in the preheated oven or griller until it is tender & water dries well.Garnish with coriander leaves & green chillies.Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.
Gola Kabab:-
Ingredients:-½ kg beef mince
1 tsp ginger paste
1 tsp garlic paste
1 TBsp papaya paste
1 tsp cumin seeds
1tsp all spice powder
1\4 tsp mace
1\2 tsp green cardamom powder
1 egg beaten
4 TBsp yoghurt
2 tsp salt
2 onions
Method:-
Succulent lamb pieces coated with raw papaya and yogurt and roasted till crisp on the outside
Ingredients:-
Boneless lamb 1 kg
Black cumin
Zeera 1 tsp
Chaat masala 1 tsp
Clarified butter for basting
Garam masala 1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 1 tbs
Juice of 1 lemon
Raw papaya paste 2 tsp
Red chilli powder 2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup
Method:-
Cut meat into 1 inch cubes. Marinade with salt, red chilli powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoor till half done.
Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.
Time: Preparation: 1 ¼ hours, Cooking: 30 minutes.
To Serve: Sprinkle with chaat masala and lemon juice. Serve with a green salad.
Chapli Kababs
Ingredients:-
Minced Meat
1/4 kg (1 pao)baisan (Gram flour) 1 to 2 Tablespoon or as required
Tomato 2
Coriander leaves 1/2 bunch
Egg (half fry, scrambled) (half raw (kacha)) 1
Onion 2
White cumin (zeera) 1/2 teaspoons
Anar dana 2 tablespoons
Sabit Dhania 1/2 teaspoons
Salt 3/4 teaspoons
Red Chillies 1/2 teaspoons
Green chillies 2
Cooking oil ½ cup For frying
Method:-
Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min. now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.
When it becomes hot lower the heat and fry the kebabs in it, serve hot.
Reshmi Kabab
Reshmi kebab
Ingredients
1 kg minced beef
1 tsp Kashmiri chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste
Method:-
Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.
Garnish with chopped coriander leaves to serve. Serve with nan and salad.
Shami Kebabs
Literally the ‘big’ kebab. Huge lamb chops, skewered and roasted for a hearty meal
Ingredients:-
Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying
Filling:-
Fresh coriander leaves 1 bunch finely chopped
Ginger 1" piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped
Method:-
Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.
Hot and Spicy Chicken Tikka
Ingredients:-
Chicken 1 cut into 4 tikka pieces
Lemon juice ¼ cup
Chili powder 2 tsp
Orange food color
Salt 2 tsp
Lemon juice ¼ cup
Ginger 1 tsp
Garlic 1 tsp
Zeera 1 tbsp (roasted and ground)
Method:-
Mix the above spices in lemon juice. Wash the chicken pieces well and make small slits on them. Marinate the pieces with the lemon mixture and leave it for 2 hrs.
Put the marinated pieces on skewers and BBQ. After they are half cooked, apply a few drops of ghee on the tikkas. Continue to BBQ for further 15 min. serve with nan and chutney.
Shish Kababs
Ingredients:-
Minced lamb 500 g
Coriander 2 tbsp finely chopped
Onion 2 finely chopped
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped
Method:-
Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed.
Seekh Kebabs
Spicy minced meat rolled on to skewers and roasted. Aromatic and velvety smooth
Ingredients:-
Minced meat 500 gm
Black cardamoms 2
Black peppercorns 10 gm/ 2 tsp
Cinnamon powder 2.5 gm/ ½ tsp
Cloves 2
Coconut, grated 15 gm/ 1 tbs
Cream 30 ml/ 2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 15 gm/3 tsp
Ginger paste 15 gm/3 tsp
Gram flour (besan), roasted 45 gm/3 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil 15 ml/1 tbs
Onion paste, browned 45 gm/3 tbs
Poppy seeds (khus khus) 10 gm/2 tsp
Raw papaya paste 15 gm/1 tbs
Red chilli powder 5 gm/1 tsp
Yogurt 30 ml/2 tbs
Method:-
Mix mince with all other ingredients. Knead well for 10 minutes. Let stand for 10 minutes.
Moisten hands with cold water and mould mixture around skewers pressing and shaping to the size of a frankfurter sausage, about 5 ½ inch long. Roast the kebabs in a moderately hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewers and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as the kebabs may split.
Time: Preparation: 45 minutes, Cooking: 15 minutes
To Serve: Serve hot with mint chutney
Dum ka Qeema
Ingredients:-
Minced Meat 500 gms
For Marinade:-
Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao
For Baghar:-
Oil 1/2 Cup
Onion thinly sliced 1
To Garnish:-
Green Chillies chopped 2-3
Coriander leaves 1/2 bunch
Method:-
- Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
- Burn coal on fire very well.
- In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
- After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
- When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
- Pour this baghar on minced meat & mix it. Take out in a dish.
Ingredients:-
Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp
Yogurt 1/2 kg
Method:-
Make cuts on the lamb with a knife.
Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.
Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.
At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.
For cooking put it in the preheated oven or griller until it is tender & water dries well.Garnish with coriander leaves & green chillies.Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.
Gola Kabab:-
Ingredients:-½ kg beef mince
1 tsp ginger paste
1 tsp garlic paste
1 TBsp papaya paste
1 tsp cumin seeds
1tsp all spice powder
1\4 tsp mace
1\2 tsp green cardamom powder
1 egg beaten
4 TBsp yoghurt
2 tsp salt
2 onions
Method:-
Fry onions in oil about 10 minutes. Put the onions in a blender with all the other ingredients except mince and blend to paste. Put the mince and the paste in a bowl. Knead the mixture well until the mince hold its shape and is soft and pliable.
Take large pieces of the mince and shape them into balls. Insert the skewers in the centre of each ball, and then carefully wrap each ball with thread. Brush the kebabs with oil. Put skewers carefully over a gentle charcoal flame. Cook for five minutes or until brown on each side.
Fried Mutton Chops
Ingrdients:-
1 kg mutton chops
6-8 garlic cloves
1/4 tsp cinnamon powder
1/4 tsp chilli powder
1 tsp salt
1 tsp flour
3 eggs
1 cup oil
1 cup bread crumbs
Method:-
Loki Kay Kabab:-
Ingreidients:-
Loki or Kaddoo 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
For Filling:-
Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4
Method:-
Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.
Mix all the finely chopped filling ingriedents in the kabab mixture.
Shape into kababs & fry in little oil.
Tip: It tastes the same as shami kababs.
Serve with tomato ketchup.
Shaljam kay Kabab:-
Ingreidients:-
Shaljam 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
For Filling:-
Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4
Method:-
Boil together daal chana & all the ingrediants except shaljam, using 1 glass of water, until daal is tender & water dries well.
Boil shaljam with 1 tsp of sugar in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & shaljam together in a chopper.
Mix all the finely chopped filling ingriedents in the kabab mixture.
Shape into kababs & fry in little oil.
Tip: It tastes the same as shami kababs.
Serve with tomato ketchup.
Spicy Chicken Wings:-
Take large pieces of the mince and shape them into balls. Insert the skewers in the centre of each ball, and then carefully wrap each ball with thread. Brush the kebabs with oil. Put skewers carefully over a gentle charcoal flame. Cook for five minutes or until brown on each side.
Fried Mutton Chops
Ingrdients:-
1 kg mutton chops
6-8 garlic cloves
1/4 tsp cinnamon powder
1/4 tsp chilli powder
1 tsp salt
1 tsp flour
3 eggs
1 cup oil
1 cup bread crumbs
Method:-
Boil chops in one cup of water with salt, garlic cloves until half done. Dry water, remove from heat and cool.
Mix red chilli powder, cinnamon, cardamom and salt with flour.
Beat flour mixture into eggs.
Dip chops into eggs, coat with breadcrumbs and deep fry in hot oil until golden brown.
Serve Hot with Naan.
Mix red chilli powder, cinnamon, cardamom and salt with flour.
Beat flour mixture into eggs.
Dip chops into eggs, coat with breadcrumbs and deep fry in hot oil until golden brown.
Serve Hot with Naan.
Loki Kay Kabab:-
Ingreidients:-
Loki or Kaddoo 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
For Filling:-
Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4
Method:-
Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.
Mix all the finely chopped filling ingriedents in the kabab mixture.
Shape into kababs & fry in little oil.
Tip: It tastes the same as shami kababs.
Serve with tomato ketchup.
Shaljam kay Kabab:-
Ingreidients:-
Shaljam 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
For Filling:-
Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4
Method:-
Boil together daal chana & all the ingrediants except shaljam, using 1 glass of water, until daal is tender & water dries well.
Boil shaljam with 1 tsp of sugar in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & shaljam together in a chopper.
Mix all the finely chopped filling ingriedents in the kabab mixture.
Shape into kababs & fry in little oil.
Tip: It tastes the same as shami kababs.
Serve with tomato ketchup.
Spicy Chicken Wings:-
- Ingredients: -
- Chicken wings 1/2 kg
- Salt 1 tsp
- Black pepper 1/2 tsp
- Red chillie flakes 1/2 tsp
- Refined flour 1 cup
- Egg 1
- Corn Floor 1 TBsp
- Baking powder 1/2 tsp
- Ginger & Garlic paste 1-2 TBsp
- Chili sauce 2 TBsp
- Lemon Juice 2 TBsp
- Worcestershire sauce 2 TBsp
- Honey 2 TBsp
- Tomato ketchup 1/4 cup
- Oil as required for shallow frying
Method: -
- Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
- Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
- Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
- For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
- Dip chicken wings in honey sauce and Serve hot with French fries.
Tip. You can also bake it in oven, by frying a little & then bake it.
