Kabab's

Chicken kabas with Aloo
Ingredients

- 300 g. cooked chicken, roughly chopped
- 300 g. cooked potatoes, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
Method:-

1)Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.


Chicken kababs with Channa Dal

Ingredients

- 300 g. cooked chicken, roughly chopped
- 300 g. boiled Chann Dal, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
Method:-

1)Put the chicken and dal in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.



/****Both the Kababas are same just abb dal instead of Aloo****/


Chicken Kababs


Ingredients
1/2kg chicken (big pieces i.e. not more than 6 to 7 pieces for 1/2kg preferably leg),
1-1/2 teaspoon chillipowder,
1-1/2 teaspoon vinegar,
1-1/2 teaspoon salt,
1-1/2 teaspoon Soya sauce,
1 tablespoon dhaniya powder,
1 teaspoon ginger garlic paste,
1 teaspoon corn flour or chana flour,
maggi stock cube one if available(optional),
1 tablespoon curd(optional),
Pinch of tomato red color (optional).



-:MEthod:-
Wash chicken and drain water properly.

Add all the above ingredients to chicken and put it for 3 to 4 hours.

Then fry chicken pieces on kabab grills or in microwave oven. ( you can avoid or vary the quantity of vinegar and soya sauce in which case curd becomes compulsion).


Pakistani Kabab


Seekh Kabab

Ingredients

1 kg minced Mutton meat fresh
4-5 Spring Onions
3-4 Green Chillies
3 tbs. fresh Coriander Leaves (chopped)
1 tsp. red Chili Powder
2 tsp. dry Pomegranate Seeds (anar daana) (crushed)
2 tbs. Coriander Seeds (crushed)
2 tsp. Chaat Masaala
2 tsp. Garam Masala
2 tsp.Salt


Directions
1) Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. Finely chop green chilies. Put minced meat in a bowl, add all ingredients and mix well.
2) Make sure all ingredients well blended with minced meat. Keep minced meat for couple of hours in the refrigerator. Light charcoal and wait for it to get a layer of ash on top.

3) This will reduce the temperature of the fire. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.

4) Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney.


Taway Ke Kabab



Ingredients

1 lb lamb legs (boneless - chopped into 1/2 inch (1 cm cubes)
1/2 teaspoon ginger powder
4 tablespoonsful oil, ghee or melted butter
1 small onion
1/2 teaspoon garlic powder
1 heaped teaspoon coconut
4 almonds
4 oz natural plain yogurt
3 tablespoons water

Directions

1) First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yogurt and stir it thoroughly.

2) Put cubes of meat in a bowl and pour the mixed yogurt over it. Leave it for 15 minutes to marinade.

3) Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat.

4) Add 3 tablespoons of water and cover the pan. Leave it to cook for fifteen minutes on a low light.

5) Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.

* Serve with Chutney and Salad *



Tikka Kabab

Ingredients
600 g. lean Steak
1 tbsp. (15 ml.) Yogurt
1 tbsp. (15 g.) (finely chopped) Onion
1 tsp. (5 g.) (finely chopped) Ginger
1 tsp. (5 g.) (finely chopped) Garlic
1 tsp. (5 g.) (finely chopped) Green Chilli
1 tsp. (5 g.) (crushed) Peppercorns
1/2 tsp. (2 g.) Turmeric Powder
1 tsp. (5 g.) Garam Masaala Powder
1/2 tsp. (2 g.) Chilli Powder
1 Egg
Salt (to taste)




Directions
1) Chop the meat into manageable pieces and process in a mixer to obtain a smooth paste. Add the remaining ingredients. Mix well.

2) Divide the mixture into small portions and roll into lemon sized balls and press lightly to make a disc. Put the kebabs on an oven tray, and bake in a preheated oven at 190 C / 375 F/ Gas 5 for 10 to 12 minutes. Alternatively, grill them on medium heat.

3) Line the grill pan with foil (to collect the drips and save on cleaning). Put the kebabs on the pan rack and slide the pan to the midway position. Grill for 10 to 12 minutes turning once.

4) If barbecuing them, cover them with foil to prevent them drying up too much. Serve hot or cold with salads and chutneys.



GOL KABAB

Ingredients

1 kg Beef Mince
1 tsp. Ginger Paste
1 tsp. Garlic Paste
1 tbsp. (unriped) Papaya
1 tsp. Cumin
1 tsp. Garam Masaala
1/4 tsp. Mace
1\2 tsp ground green Cardamom
1 Egg (beaten)
4 tbsp. Yogurt
2 tsp. Salt
2 Onions


Directions
1) Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden colour. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste.
2) Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pilable. Break off large pieces of the mince and shape them into tennis ball sized balls.

3) Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame.

4) Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once.