Tomato Seekh Kabab

Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Shami Kabab

Ingredients:

Beef mince ½ kg
Potato (peeled & chopped) 1
Channa daal ½ cup
Onion (chopped) 1
Ginger Garlic 1 tbsp
Yogurt 2 tbsp
Salt 1 tsp
Chili Powder 1 tsp
All Spice 1 tsp
Coriander Leaves 2 tbsp
Green Chilies (chopped) 2
Egg (beaten) 1
Bread Crumbs to coat

Cooking Method:

Boil the mince with potato, daal, ginger garlic, onion salt, spices, 2 cups water till daal has cooked completely and mixture dry. Grind finely by adding yogurt, coriander leaves and green chilies. Mix well. Shape into kebabs. Dip in beaten egg, coat in bread crumbs and deep fry.

Lachaydar Kabab لچھے دار کباب

اجزا

گائے کی بوٹی آدھا کلو

چنے کی دال ایک پیالی

ثابت لال مرچ آٹھ عدد

ثابت کالی مرچ چھ عدد

بڑی الائچی دو عدد

دار چینی ایک ٹکڑا

سفید زیرہ ایک چائے کا چمچ

ثابت دھنیا ایک چائے کا چمچ

ادرک ایک ٹکڑا

لہسن کے جوے چھ عدد

دہی ایک کھانے کا چمچ

نمک حسب ذائقہ

انڈے کی سفیدی دو عدد

چاول کا آٹا دو کھانے کے چمچ

گول لچھوں میں کٹی پیاز تین عدد

باریک کٹا پودینہ ایک گٹھی

باریک کٹا ہرا دھنیا ایک گٹھی

باریک کٹی ہری مرچ چار عدد

باریک کٹی ادرک ایک کھانے کا چمچ

ترکیب

گوشت کو دھو کر ایک دیگچی میں پانی اور چنے کی دال کے ساتھ ڈالیں۔

ساتھ ہی ثابت لال مرچ، ادرک، لہسن کے جوے، سفید زیرہ، ثابت دھنیا، ثابت کالی مرچ، بڑی الائچی، دارچینی اور نمک شامل کرکے پکنے دیں۔

جب بوٹی اور دال گل جائے تو اس میں دہی ڈال کر پانچ منٹ کے لیے دم پر رکھیں۔ پھر ٹھنڈا کرکے چوپر میں پیس لیں۔

اب اسے ایک بڑے پیالے میں ڈال کر چاول کا آٹا، انڈے کی سفیدی، باریک کٹی ادرک، باریک کٹا پودینہ، باریک کٹا ہرا دھنیا اور باریک کٹی ہری مرچ ملالیں۔

اس کے بعد ہاتھ پر چکنائی لگا کر تھوڑا تھوڑا تیار مصالحہ لیں اور درمیان میں لچھے والی پیاز رکھ کر کباب بنالیں۔

سارے کباب اسی طرح تیار کریں اور فرائنگ پین میں شیلو فرائی کرلیں۔

جب وہ گولڈن براؤن ہو جائیں تو مزے دار لچھے دار کباب تیار ہیں۔

Beef Noodles Kabab

Ingredients:

½ kg beef botiboneless
2 tsp ginger garlic paste
3 medium sized onions
2 tsp red chili powder
1 tbsp all spice powder
1 tsp salt
4 boiled and mashed potatoes
½ packet egg noodles
1 bunch coriander leaves
1 bunch mint leaves
3 chopped chilies
3 eggs

Cooking Method:

Boil beef boti with the above ingredients till its tender and mix well and forms a smooth mixture. Make sure it has no water in it.
Then add potatoes, egg noodles, coriander, mint, green chilies and add eggs in it. Mix well till smooth and well combined.
Shape into kababs and fry in the oil.

Lauki kay Seekh Kabab

Ingredients:

Lauki 1- ½ kg
Channay ki Daal 1 cup
Finely Chopped Onions 2
Ginger 1 small piece
Chopped Garlic  6 cloves
Finely Chopped Green Chilies 3
Crushed Green Coriander 1 bunch
Whole Red Chilies 10
Black Pepper 6
Cloves 4
Cumin 1 tsp
Black Cumin 1 tsp
Coriander 1 tsp
Eggs 1
Bread Slices 4
Salt to taste
Oil as required

Cooking Method:

Peel 1- ½ kg lauki and shred it and then put it in a pan and cook it for some time until the water evaporates. Now in another pan add 1 cup channay ki daal and put it in the water. With it add 1 small piece of ginger, 6 garlic cloves, 10 whole red chilies, 6 black peppers, 4 cloves, 1 tsp cumin, 1 tsp black cumin, 1 tsp coriander and salt as required. Cook it until the gram is properly done. Now grind the boiled gram and then add the loki. Make bread crumbs from 4 bread slices. Put 1 bunch green coriander, 3 finely chopped green chilies, 2 finely chopped onions, bread crumbs and 1 egg in the bread mixture and leave it for 30 minutes. Now make long kababs and put it on skewers and brush the oil and heat it. Serve it with chatni and hot parathas.

Fried Chicken Tikka Kabab

Ingredients:

Boneless chicken cubes  ½ kg
Salt    1 tsp
Allspice ½ tsp
Crushed red pepper 1 tsp
Yogurt ½ cup
Roasted cumin crushed 1 tsp
Orange red color pinch
Ginger garlic paste   1 tsp
Lemon juice 2 tbsp

Cooking Method:

Marinate boneless chicken cubes with Salt 1 tsp,Allspice½ tsp, Crushed red pepper 1 tsp, Yogurt ½ cup, Roasted cumin crushed 1 tsp, Orange red color pinch, Ginger garlic paste 1 tsp, Lemon juice 2 tbsp.

Ingredients for batter:

Rice flour  2 tbsp
Gram Flour    2 tbsp
Salt    ½ tsp
Chili powder    ½ tsp
Thick yogurt   3 tbsp
Water  as required to make batter.

Method for batter:

In a bowl mix together Rice flour 2 tbsp, Gram Flour 2 tbsp, Salt ½ tsp, Chili powder ½ tsp, Thick yogurt 3 tbsp, make into a thick batter, put chicken pieces on skewers, dip skewers in prepared batter, deep fry light golden, serve sprinkle with chat masala.

Handi Gola Kabab

Ingredients

Mince ½ kg (double machined)
Chickpeas 2 tbsp (grinded)
Desiccated coconut 2 tbsp (roasted and grinded)
Piper cubeba or kabab chini ½ tsp (grinded)
Black cumin seed ½ tsp
Brown onion 2 tbsp (heaped)
Raw onion 1 (grated)
Salt 1 tsp
Chili powder 1 tsp (heaped)
Ginger garlic paste 1 tbsp
All spice 1 tsp
Raw papaya 1 tsp
Coriander powder ½ tsp (heaped)
Cumin 1 tsp (roasted and crushed)
Oil ½ cup

Cooking Method

Grind together chickpeas, coconut, piper cubeba and black cumin seeds in chopper.
Add mince with brown onion, raw onion, salt, chili powder, ginger garlic paste, all spice, raw papaya, coriander powder and cumin chopperized well till smooth.
Make equal size of kababs, give gola kabab shape, small and oblong.
Heat oil in a handi, keep putting the kabab in handi, cover and cook on low flame for 15 minutes till done.
Serve garnish with onion rings, tomato rings and mint leaves.

Chapli Kabab

Ingredients

Mince 1/2 kg
Salt 1 tsp
Cumin 1tsp crushed
Crushed red chilli 2 tsp
Coriander 2tsp crushed
Pomegranate seeds 2 tsp
All spice 1 tsp
Ginger garlic paste 2 tsp
Wheat flour 2 tbsp
Egg 1
Onion 1 cup chopped
Tomato without seeds 1 cup chopped
Coriander leaves 2 tbsp
Green chilli 2 tsp chopped

Cooking Method

Take half mince meat and boil into 1/2 cup water,until softened and water dried.
Then mix boiled mince in to remain raw mince and finely chopped or ground raw beef.
Mix all of the ingredients one by one with minced beef and knead mixture well.
Take about 1 1/4 tbsp. of meat mixture in your hand. place it incenter of palm. roll it to form a smooth ball. flatten the ball by pressing firmly between your palms these kebabs should be a little bigger in size than usual round kebabs.
Heat oil in large frying pan or in tawa,when oil gets hot lower heat and fry kababs until well done.
Serve the spicy chapli kebabs with lemon, onion rings and salad.

Chicken and Rice Kababs

Ingredients

Chicken 2 cup (boiled and mashed)
Gram flour 4 tbsp (roasted)
Egg 1
Rice ½ cup (boiled and mashed)
Green chilies 6 (finely chopped)
Salt ½ tsp
Cumin seeds 1 tsp
Chat masala 1 tsp leveled
Coriander leaves 4 tbsp
Fresh bread crumbs 4 tbsp
Ginger garlic paste 1 tsp
Red pepper 1 tsp (crushed)
Oil 2 tbsp
Cheddar cheese 4 tbsp
Oil for deep frying

Cooking Method

In a bowl add chicken, gram flour, egg, rice, green chilies, salt, cumin seed, chat masala, coriander leaves, bread crumbs, ginger garlic paste, red pepper, 2 tbsp oil and cheddar cheese, mix well.
Make into kababs and deep fry.
Delicious Chicken and Rice Kabab is ready to serve.
Serve hot.