Posted on January 14, 2015 by in Uncategorized

Meeth Gur ki Poori: Sweet dry health snack you can carry while travelling

Wheat flour  3 cup

Jaggery Grounded gur- 1 cup

Ghee oil – 2 tbsp

Water-  as required ¼ cup

Salt – pinch

Ajwin – pinch

  1. Take Jaggery and ¼ cup water in a pot microwave until it dissolve
  2. In a large orsuitable bowl take wheat and white flour mix/add ghee or oil mix well
  3. Now pour the melted jiggery water in flour bowl and knead bit tight but sift dough for poori.
  4. Cover and keep aside for 15 min in refrigiator to set dough is ready for poori
  5. Preheat oil in a fry pan. Divide the dough in the equal size and make around tensie size balls.
  6. Now rollit and fry in hot poori oil.
  7. Poori oil turns ouffy, flip the side and fry until it turns golden brown from both side

Note: Like wise fry all poories if ghee s too cool then these can splated

  1. Take them out in a plate

Top: if dough appears too dry then add 1 tsp milk in it

LB ghee or oil istoo hot then poori can burn or burst

Fry them in medium low flame

 

Palak Aloo Paneer Stuffed Kachori: Recipie with pic and step by step procedure

All purpose flour (Plain flour or marda): 2 cup

Palak (paste) – 2 tble spoon

Half cup oil

Salt – according to taste

cold water – as required to make soft dough

  1. In a suitable bowl mix all three ingredients. Mix them will your fingers
  2. Now add cold water (as required to make soft dough)
  3. Cover the dough and let them firm at least 15 to 20 min in refigiator or cold place.

Crunchy, crispy, salty, Buttery mix trail. Perfect Spicy and Salty to a variety of filling vege all carefully prepair/ cook for your enjoyment.

Filling:

Boiled Aloo Potatoes 1 big/large

Panner (mashed or grated) half brick ( avialble any supper store)

Onion- 1 small

Garlic ginger paste- 1 small spoon

Coriander/Dhani Poweder- 1 small spoon

Chille Powder- 1 small spoon

Salt- ½ as per your taste

Chaat Masala- 1 small spoon

Asafetida hing- pinch

Oil- 1 table spoon

Fennel Powder- 1 table spoon

Oil- deep fry

Filling:

  1. Mix all Ingreidenc and cook in low heat at least 15 to 20 mins. Let the mixture/filling cool of.
  2. Now take the tennis size dough roll them and put filling in the center and close on all the sides by lifting up the corner as picture mention. Like pocket now seal them tightly.
  3. Press the stuffed pedha/ or ball between your palm and roll it thick.
  4. Heat the oil in a deep fry pan and drop kachoris in to oil fry kachori until golden brown
  5. Serve them your own favorite suach, Chutney or salan.

Tip: Traveling food- Golden crsip kachoris can be stored at least 3 to 4 days

 Variation:

Instead of using potatoes and paneer you can use any other mashed dal/lentil or vegetable or Ground meat.

Serving Suggestions:

Additional Tips- use your fingers instead of using rolling pin. Your kachori may burst while in hot oil

Bhatura

Dry yeast- ¼ tsp

All purpose flour maida- 4 cups

Oil- 2 tbsp

Fruit salt- 1 tsp

Baking soda- ¾

Semolina (sooji rava)- ¼ cup

Sugar – 1 tsp

Yougourt (sour) – 2 tbsp

Water or milk 2 cup-

Oil or ghee – for frying

  1. In a suitable pan mix all dry ingridence add maida, semolina, baking soda salt and sugar.
  2. Add the yogurt and little water mix and knet to a soft smooth dough
  3. Cover with wet napkin at least 4 hours in hot place (in the oven)
  4. In a deep fry pan heat the oil
  5. Meanwhile divide the dough into equal portion roll them in to oval shape
  6. Now drop them gently into hot oil. Pour Oil on to rolled Bhatura and press Bhatura this will make Bhatura puff like ball.
  7. Fry until it gets golden brown both sides and take it out on napkin plate
  8. serve with Chole or your favourite salon

 

Potatoe stuffed bread Pokora- rainy season snack

White or brown bread- 4 to 6 pieces

Boiled Mashed potatoes- 2 cup

Salt- according to taste

Cumin seeds – 1/1 tsp

Onion (chopped)- 1 small

Amachur Powder- 1 teaspoon

Green Chilli- chopped 1 tsp

Corinader Leaves- chopped ¼ cups

Besan Batter for Breakd Pokora

Besan Chick Pea flour – 1 cup

Ajwain – pinch

Red chilli powder- 1 tsp

Asafoetida – pinch

Garma Masala Powder – 1 tsp

Water – as required

  1. in a suitable bowl mix all dry ingridence and make thick batter with water
  2. cut bread in triangular shape
  3. add mint or coriander chutney evenly on the slice of bread (you can use ketcup on another slice)
  4. add mashed potatoes mixture spread evenly on other slice
  5. now put the mashed potato slice on other green chutney slice. Slightly press with your palm.
  6. Dip you sandwhich evenly with the besam batter time to fry
  7. Heat oil in deep fry pan. When oil is hot with certain temperature
  8. Dip these triangular stuffed sandwiches in pan
  9. Fry till crispy golden brown from both sides
  10. Dish out and serve hot with sweet chutney

Note: remove out the sandwhiches to a paper towl to drain excess oil keep warm in oven

 

Batter fried fish Machli fried pakora

Tilabia Fish- 4

Flour – 1 cup

Baking powder- pinch

Egg (beaten) 1

Vinegar- 1 tsbp

Salt

Garlic powder- 1 tsp

Paprika or chilli powder- 1 tsp

Iced water for batter- as required

  1. Combine all the ingredients in bowl including egg with the help of water make thick batter dip the fish fillet into the batter.
  2. Marinate for 30 min
  3. Heat the oil in deep fry pan. Fry the fish in medium flame until it turns into golden brown from all side
  4. Dish out the fried fish to a paper towel to drain

Pop corn chicken- chicken pakora

Chicken breast meat- small bite size 2 cup

All purpose flour maida- 4 tbsp or 1 cup

Egg – 1 large

Onion powder- 1 tsp

Baking Soda- pinch

Ground paper- 1 tsp

Red flake chillie- 1 tsp

Salt to taste

Oil- for frying 2 cup

Milk as required

  1. In large bowl mix whole ingridents make smooth silky soft batter
  2. Dipped chicken marinate about 30 min. make sure chicken cubes are coated with the batter very well.
  3. Heat up oil in separate pan/deep fry pan on a medium heat/flame
  4. Deep fry chicken cubes on either sides until it turns golden brown. Drain extra oil in paper napin/towel
  5. Serve with your favourite chutney salsa sauces or dip. Enjoy.

 

Dhaba Fish Kaboob- Traditional Home Cooking

Chopped fish (mice)- 2 cups

Soya sauce- 1 tbs

Red chillie powder – 1 teaspoon

Turmic Powder- half teaspoon

Garlic Ginger paste- 1 teaspoon

Garam masala 1 teaspoon

salt – half teaspoon

Egg- half teaspoon

Bread crumbs 1 small

Ghee or oil- frying

  1. Mix all ingredients in large bow including chopped fish mix well. Leave for on hour. Take a small amount of mixture and fry in a pan as a taste test.
  2. Make kebabas and skew on skewers
  3. On gas burner fry in frying pan on medium low heat or until done (cook)

Note- you can cook grill, BBQ

Alternatively if you can find the mixture is dry, add or beaten egg if you find mixture is too moist and some bread crumbs to dry it out.

 

Boneless chicken creamy kabob malitikka boti recipe

Chicken cubs (breast)- 2 cup

Raw Papaya 1 tsp

Salt and paper- 1 tsp

Onion powder- 1 tsp

Garlic ginger paste- 1 tsp

Green chillie and coriander (fresh)- crushed 2 tbsp

Garam masala- 1 tsp

  1. In large bowl mix all ingredients plus chicken marinate at least 2 hour skew on skewers and bake in preheated oven 350 for 40 min or until its turn soft and water observed
  2. Dish out inn you rplate and give smoke of charcoal
  3. Garnish with your favourite salad and serve with chutney or salsa
  4. Enjoy!!

Note- you can cook in Pan

Tandoori Chicken Kabob. Tandoori Chicken

Chapli Kaboob Recipe

Red color- 1 tsp

Boneless chicken (minced) 2 cup

Red chillie flakes – 1 tsp

Salt to taste

Roasted cumin. Coriander whole seeds crushed 1 tsp

Onion chopped- 1 small

Garlic ginger paste 1 tsp

Egg- 1 small

 

Pomegranate seeds / anardana- 1 tsp

Corn flour – 1 tsp

Oil for fry – 1tsp

  1. In large bowl add chicken minced a long with all ingredient. Mix very well. Leave at least 2 hours. Adjust spices if necessary
  2. Heat oil in frying pan, take tenise ball size meat mixture on your palm/hand and give shape of patty/kabob
  3. Gentle drop into frying pan, fry them
  4. Until turns golden, redish from both sides
  5. Prepare all tandoori, chappli, kabob with the remaining mixture
  6. Dish out in paper napkin. Serve hot with nan, tandoori roti salad dip salsa

 

Turkish Kabob

Grounded or Miced beef – 2 cup

Onion – 1 small

Garlic ginger paste- 1 tsp

Jalepeno finly Chopped- 1

Cilantro Chopped- ¼ cup

Roasted cumin and coriander seeds- 1 tsp

Red flakes (chillie) 1 tso

Cayenne 1 tsp

Egg- 1

Bread curmbs – ¼ cup

Oil for fry

Color- optional

  1. In a bowl combine all ingreidents including miced beef mix them well with hands
  2. Heat the oil mediym low give them shape and fry yntil they cook and water observed
  3. Dishout

Note- you can freeze them for one month and use them when ever it is required

 

Raish Kabab (lula)

Beef ( small cubes) boneless – 2 cup

Split Bengal gram (Chanada dail)- ¼ cup

Boiled potatoes (Mash)- 1 large size

Ginger garlic paste- 2 tsp

Whole gram masala spices powder- 1 tsp

Coriander powder- 1 tsp

Salt- according toaste

Coriander leaves fresh- ¼ cup

Bread cumbs- ¼ cups

1 small eff

  1. In suitable pan boil meat. Split Bengal gram, ginger garlic paste, Corrinader powder, salt, gram Masala powder Chopped
  2. When cooked the meat and split Bengal gram
  3. Now mix grinded mixture and mash potatoes together and other reamaing ingredients mix them well
  4. Make kabab from this mixture
  5. Heat the oil and fry them until they are brown both sides. Hot crispy yummy kabobs are ready to serve your love ones

Bihari Kabob- Grilled Yogurt Kabob

Boneless beff (thin plus long strips) – 2 ponds

Garlic onion ginger paste- 2 tbs

Taw papaya paste – 2 tsp

Yougourt 2 tsp

Whole gram masala powder 1 tsp

Chilli powder 1 tsp

Salt ½ tsp

Charcoal 1

  1. In large bow mix all the above ingridents _except charcoal_. Mix them well.
  2. Skew in skewer carefully (as pic mention)
  3. Heat the pan place skewer one by one. Let them fry until they are cooked. When nice aroma will come out and water will soaked, it means they come
  4. Dish out give smoke of charcoal
  5. Traiditonal state of bihar dish iis rady to serve with salad rice chutney extra

Note- you can bake the kababs

9 ratam vegetable kabobs

Potatoes (boil) – 1 large

Spinach / palak – ¼ cup

Carrots – ¼ cup

Beet root ¼ cup

Radish mooli – ¼ cup

Green pea matar (frsh or frozen) – ¼ cup

Corn- ¼ cup

Ghuby coliflower- ¼ cup

Ginger garlic paste – 1 tsp

Mint leaves- 1 tsp

Coriander powder- 1 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Coriander plus mint leaves – 2 tbsp

Egg plant (baghan) – 1 small

Besan – 2 tbsp

Oil and fry – 1 cup

  1. In a large pan steam all vegetables, until the water is soaked. Grate the boiled potatao add rest spices. Mix all mixture very well.
  2. Now make in to round shaped kabaobs or patties. Fry the kabob in medium hot oil till turn into brown from both sides
  3. Garnish kabobs with your fabourite salad serve hot! Enjoy

 

Nargisis Kabob – Kabob stuffed with egg (Egg Shami Kabob)

Beef small cubes- 2 cup

Gram split Bengal gram (Chanadaal) ¼ cup

Ginger garlic paste- 1 tsp

Onion (Chopped) green chillie- 2 small

Red Chillie, Coriander, Cumin Seeds- 1tbsp

Roasted and crushed

All Spices garam Masala- 1 tbsp

Salt as per your taste

4 boil egg – 4

Beaten egg- 1

Bread crumbs- ¼ cup

Coriander leaves ( fresh, chopped)- ¼ cup

Oil for fry – 1 cup as required

Corn flour- 1 tsp

  1. In suitable pan boil meat, lental by adding onion, ginger garlic paste, salt, red chilli, coriander, cumin seeds. When they cooked chopped the meat leantal adding all spices, onion, coriander leaves
  2. Mix all mixture carefully in a bowl with bread curmbs, beaten, eff, corn flour
  3. Now take the mixture put half egg in the center and close all the slides by lifting up the center like pocket seal them tightly
  4. Now press the kabob in to round shape (patty). Heat the oil and drop the eff shami kabob. Carefully.

Kashmiri Kabob

Ground Beef – 2 cup

Garlic, Ginger Paste 1 tsp

Onion- 1 small

Egg- 1

Salt- 1 tsp

Paprika- 1 tsp

Crushed Black Cumin Seeds (Powder)

Dry Mint- 1 tsp

Green Fresh Coriander Chopped- 2 tsp

Saffron- 1 tsp

  1. Chop all the ingredients in chopper leave at least two hours. Adjust spices if necessary
  2. Keep ice water in a sperparte bowl. Dip your hand in ice water and roll mince meat on skewer give them shape like seekh kabobs.
  3. When all skewers are ready. Put all sekewers on grill ( or you can fry them on low medium heat). Change their sides after one min, grill them until (they change their colores) turn brown both sides

Note- heat of coals should not be too high

 

Beetroot Kabob Chukandar Kabob

Beet root Shreded – 1 cup

Channa dall (boiled) – ¼ cup

Ginger garlic powder- 1 tsp

Onion chopped – 1 small

Roasted crushed ( Cumin seeds coriander, red whole chillie) 1 tsp

Red chillie powder- ½ cup

Salt to taste

Bread crumbs- ¼ cup

Chopped Fresh coriander 2 tbsp

Oil for fry- 1 cup

Lemon – 1

  1. In large bowl mix all the ingredients (except oil) mix them. Leave for 20 minutes
  2. Heat oil medium low, make round kebabs and shallow fry until they turn golden brown both sides.
  3. Serve with your favourite sauce or tamarin sauce and nan.

Chicken Paneer Seekh Kabob

Boneless Chicken – 1 pound

Chana dal (Soaked)- ¼ cup

Paneer

Ginger Garlic Paste- 1 tbsp

Onion – 1 small

Whole red Chillie paper- 6

All Spices, salt, turmeric Haldi- 1 tbsp

Egg- 1

Coriander Leaves (chopped)- 2 tbsp

Green Chillie- 4

Onion (chopped)- 1 small

Water- ½ cup

  1. In a suitable pan add chicken (soacked) Chanadal, ginger garlic paste onion, whole red chillie (paper) half cup water cook until tender and water dries
  2. Chop add paneer egg, all spice, chopped coriander, green chillie, onion mix well give shape of seek kabob or mould the mixture on oiled skewers
  3. Heat the oil and shallow fry in fry pan until they turn golden brown all sides

Chutney Bharay Shami Kabob- Spiced stuffed kabob

Beef Cubs- 1 pound

Gram lental Chanadal (soaked 1 hour) ¼ Cup

Onion

Garlic Ginger Paste

Salt, Black, White cumin Seeds- 1 spoon

All spices

Whole red chillie

Olive oil to deep fry – 1 cup

For stuffing- you can increase according to your taste

Bel paper

Onion chopped – ¼ cup

Lemon tomatoes chopped- ¼ cup

Green chillie chopped – 1 tsp

Coriander fresh chopped – ¼ cup

Min leaves chopped – ¼ cup

  1. Heat oil in a frying pan make a lemon sized ball in your palm and make a wide shallow dip in the middle, take a spoon full chutney salad mixture and stuffed in the dip. Close the mixture, give the shape of poket, close tightly and give it a kabob shape
  2. Heat the oil dip the (patty) stuffed kabob carefully in shallow oil, cook stuffed kabob till done golden brown and crispy.

Cooking direction…

In suitable pan add beef meat, gram lentils, salt, onion, garlic ginger paste, whole red chillie, cumun seeds. All whole spices with 1 cup water

Cook till meat is tender when it gets cool. Put the kabob mixture in a chopper and chop well

For chutney: Another bowl add chutney ingredients, Mix well.

Tandoori Seekh Kabob

Mince- 2 pounds

Ginger Garlic Paste- 1 tbsp

Salt- 1 tbsp

Chili Powder- 1 tbsp

Raw Papaya- 1 tbsp

Corriander Seeds (chopped)- 1 tbsp

Fennel seeds (chopped)- 1 tbsp

Min plus coriander leaves- ¼ cup

All spices Garma Masala (Powder)- 1 tbsp

Red color (optional)

Yougourt- 2 tbsp

Charcoal Onion, Bread Crumbs- ¼ cup

Egg- 1

  1. Mix all the above ingrediants in a suitable bowl, Mix them wekk
  2. Leave for 1 hour
  3. Heat the oil (2tbsp). Heat the griddle and place seekh kabob on it.
  4. Give it a seekh kabob shape, fry them until they cook

Mnrical Vegie: Whole Kills High Blood Pressure. enemy of high blood pressure.

Karela kabab bitter melon kabob

Beef cubs- 2 cup

Gram lental (Chana dal) (soaked 1 hour)

Onion

Garlic genger paste

Salt

Garam masala

Whole red chillie

Bitter melon (karela) Chopped – 2 big

Onion chopped- 1 large

Chopped Coriander and min Leaves- ¼ cup

Bread Crumb- ¼ cup

Egg- 1

Method

  1. Suitable pan cook beef cubes soaked gram lental, onion, garlic, ginger paste, salt, gram masala, whole red chillie.
  2. Cook till meat is tender and soft
  3. When it get cool. Put the mixture in a chopper and chop then. Now fry bitter melon and onion one by one when they get golden brown mix with kabob mixture and rest.
  4. Fry till you get nice dark brown crust.

Tip: Don’t worry if you don’t have bread crumbs. Chop 2-3 bread into chopper until find powder formed/arise.

Beef Shami Kabob

  1. Beef Cubes 2 pounds
  2. Ginger Garlic Paste 1 tbsp
  3. Gram lental (chana dal) ¼ cup Soaked 1 hour
  4. Onion
  5. Whole red chilli
  6. Whole gram masala
  7. Whole coriander seeds
  8. Cumin seeds
  9. Onion chopped (1)
  10. Coriander leaves (2)
  11. Green Chilli (3)
  12. Egg (4)

Method, Direction

  1. In suitable pan add first 8 ingridents
  2. Cook until meat get tender
  3. When it gets cool put the mixture in a chopper and chopped
  4. This kabob mixture add other 4 ingridents and mix them well
  5. Now mix this whole mixture properly and make kabobs, by giving them round patty shape.
  6. Heat the griddle and place the kabob on it. Fry them until they turn into golden brown color.
  7. You can prepare very delicious yet crispy shami kabob which is simple to make but hard to resist.

(Kafta) Labanese Seek Kabob

  1. Lamb Boneless (mice) 2 Pounds
  2. Garlic, ginger paste 1 tsp
  3. Vinegar, soya souce 1 tsp
  4. Black pepper-salt 1 tsp (as required)
  5. Lemon 1 tsp
  6. Green chillie chopped 4
  7. Bread crumbs
  8. Chopped parsley
  9. Oil for fry
  10. Ground all spice
  11. Dried mint
  12. Ground coriander, cinimon
  13. Onion

Mix whole Ingriedents in a suitable bowl, mix them well. Leave at least 1-2 hours. Cover with plastic wrap and put into fridge. Make a seek kabob from this mixture.

Skew in wooden skewer carefully. Heat the pan place skewer and by one or (you can grill). Let them fry until they turn into goldenish color.

Dish out give smoke of charcoal (as pic mention)

Note: if using wooden skewers, dip them in golden water for 25 min this keep your wooden skewers from catching on fire while you are grilling or frying

Chicken Lentil Kabob

  1. Boneless chicken breast pieces two
  2. Juline cut
  3. Mong lentil (mong dal) (boiled) 2/3 cup
  4. Onion small chopped 1
  5. Ginger garlic paste 1 tsp
  6. Cumin seeds (zeera) 1 tsp
  7. Red chilli powder 1 tsp
  8. Coriander powder 1tsp
  9. Salt 1tsp
  10. Whole gram masala
  11. Oil for fry as required

Method: In suitable pan cook chicken until whole ingridents like onion, ginger, garlic paste, cumin seeds (zeera), red chilli powder, coriander powder, salt and whole gram masala and add 1 cup water. Cook until chicken get tender. Mix chicken and boiled mong dal together and chop. Use your hand to mix well to combine. Heat the oil. Meanwhile divide the mixture into tense size ball give them kabob shape and fry shallow carefully. When lentil chicken kabobs get red both sides. Dish out and serve.

Make your own homemade chicken skewers with hot and pice marination sauce easy to follow recipe

Steak Kabobs Seekh tikka boti recipe

  1. Angus beef cubes 2 cups
  2. Garlic ginger paste 1 tsp
  3. Onion powder 1 tsp
  4. Salt, chilli powder turmic powder 1 tsp
  5. Plain yogourt or double cream 2 tbsp
  6. Lemon’whte vinegar 2 tsp
  7. Salt to taste
  8. Oil as required
  9. Shash like sticks- few
  10. Charcoal- smoky flavour to the kabob

Mix together all of the marinated ingredients. Cover and refrigerate for houre, cover the greased pan and thread the Beef cubes in the each shahlik stick

Fry in a low mediym flame. Do not over crowd steak kabob, dish out, remove in a platter and serve. Serve hot with souce as an appitizer.

Salt and Moist Tandoori Chapli Kabob

  1. Ground Beef (keema) 2 cup
  2. Onion chopped 1 small
  3. Chopped tomatoes (remove the seeds) 1 large
  4. Garlic and ginger paste 1 tsp
  5. Coriander seeds, crushed 1 tsp
  6. Dry pomegranate 2 tsp
  7. All spice powder 1 tsp
  8. Cumin seeds 1 tsp
  9. Salt and paprika 1 tsp
  10. Oil for frying
  11. Fresh coriander leaves (dhaniya) ¼ cup
  12. Bread crumbs/rice flour 2 tsp

Method: Place all ingredients except oil in chopper. Chopped until well mix. Take it out in suitable bowl. Leave at least one hour. Cover with wet towl. Make bit flat roundels. Heat the oil and fry one by one until roundles change their color in to brown in both sides. Remove in a place and serve hot with tandoori and coriander roti. Garnish with your favorite salad. Lemon squeezed on top.

Note: if you leave the mixture too long, they will realease water and make the choopli soogi, they can breake whild frying in oil.

Melting snack: Potato Ricotta Cheese Kabob. Aloo Paneer Tikki

  1. Boil and grated potatopes (Aloo) 1 cup
  2. Grated paneer ricotta cheese ½ cup
  3. Egg 1
  4. Rice powder ¼ cup
  5. Red chilli powder salt 1 tsp
  6. Cumin seeds crushed (zeera) 1 tsp
  7. Dry mango powder (Amchur) 1 tsp or Chaat Masala 1 tsp
  8. Corn flour or cornstarch 1 tsp
  9. Fresh coriander leaves green chilli (chopped) 1 tsp
  10. Olive oil for fry

Method: in a mixing bowl mix all above ingridents well, (with your hand). Make dough. Put in refrigerator for rest at least 30 min. take drop of oil inn your hand make tennis size balls from the dough, give them round patty shape. Heat the oil medium low shallow fry these potato ricotta cheese kabob till they are golden and crispy from both sides. Carefully remove the kabob onto a serving dish. Enjoy potato cheese kabob with variation lunch idea. Ready for my tummy yummy. You can eat it as it is with sauce and can be eaten in between two slice of bread, making a sandwhich.

Keema Methi Cutlets. Ground Meat with Fenugreek kabobs

  1. Beef keema ground beef 1 pound
  2. Fenugreek (methi) 1 cup
  3. Ginger, garlic paste 1 tsp
  4. Red chilli powder or flakes 1 tsp
  5. Salt 1 tsp or as per taste
  6. Amchur powder 1 tsp
  7. Turmeric powder/haldi 1 tsp
  8. Gram masala 1 tsp
  9. Corn flour 1 tsp
  10. Olive oil for frying
  11. Onion chopped 1 small
  12. Fresh coriander leaves ¼ cup
  13. Cumin seeds, shahi zeera 1 tsp

Method: in mixing bowl mix whole ingridents with the help of your hand mix well. Make soft and silky dough. Shift and this dough on cool place at least 1 hour. Make small balls out of this mixture and carefull flatten bit by pressing it between your plams, give them round patty cutlet shape.

Heat oil in frying pan/kadahi and deep fry on mediym low flame, until golden and crisp from both sides, drain on paper towel or napkin. You can store in ait tight container. Enjoy tummy favorite snak.

Kala Chana Kabob. Black Chick peas kabob

  1. Boiled chick peas, garbanzo (kala chana) 2 cups
  2. Onion 1 small
  3. Garlic ginger 4 pieces (roasted and crushed)
  4. Cumin seeds, red flakes, dry coriander seeds 1 tsp
  5. Chaat masala 1 tsp
  6. Garam masala 1 tsp
  7. Turmeric powder, red chilli powder, salt 1 tsp
  8. Fresh chopped coriander leaves ¼ cup
  9. Green chilli 2
  10. Lemon juice 1 tsp
  11. Egg 1
  12. Corn flour 1 tbsp
  13. Olive oil for fry

Method: put the chana and 6 ingridents in chopper, take it out of the chopper and add salt, red chillie.

In a chopper chop all above 6 ingridents take out in a bowl, add above 6 ingridents. Take out in a bowl, add other rest ingridents mix with your hand well. Knead them as you would knead a dough. Take big ball sized mixture in your hand and give kabob shape. Repeat the same with your remaining mixture.

Shallow fry your kabobs/tikki in medium heat (flame) until both sides are golden brown and crisp. Garnish your kabob/tikki with salad. You can eat with pita bread to make a roll sand which or pita sandwhich.

Keema carrots and Aloo kabob

  1. Ground beef 1 pound
  2. Boiled potato (shredded) carrots 1
  3. Ginger garlic paste 1 tsp
  4. Salt, red chilli, tur 1 tumeric powder 1 tsp
  5. Cuin seeds, coriander seeds, red powder falkes
  6. Ajwain roasted and crushed
  7. Onion 1
  8. Soya souce, red chilli sauce
  9. coriander leaves chopped (cilantro leaves) ¼ cup
  10. Egg 1
  11. Chat masala or pomegranate seeds
  12. Oil for shallow frying

Procedure: in a large size bowl add whole ingridents. Mix well combining them by using your hand and make smooth, soft, silky dough. Make flate patties out of this dough mixture. Divide mixture into equal portion and shape into cutlets. Heat fry pan and dip cutlets one by one, carefully in shallow fry. Don’t disturb them for 3 min otherwise they can break in pan. Then you can flip it. Remove on obsorbent paper and serve with sweet tamarind chutney or tomato sauce

Note: rub some oil in your plam then sticky mixture will not stick in your hand

Interesting combination of three: Bitter Courd Vegi Kabob, Karela Sabzi Cutlets

  1. Bitter melon karela (mash) chopped 2 cup
  2. Squeeze out water completely
  3. Carrots shredded 1 cup
  4. Potato 1
  5. Garlic ginger (chopped) 1 tsp
  6. Shahi (zeera) cumin seeds crushed coriander seeds 1 tsp
  7. Red chilli powder turmeric powder 1 tsp
  8. Chaat masala 1 tsp
  9. Brown (bread (bread crumbs) ¼ cup
  10. Corn flour for bidding 2 tbsp
  11. Oil for fry

Method: in large pot mix all ingridents (expect oil). If the mixture is too wet add bread crumbs for binding. Divide the mixture into equal part/ ball. Press each ball in your plams to give flate and smooth cutlet shape. Heat a little bit (two tbsp) of oil in a frying pan and slide cutlets one by one to fry them. Press wish paper towel to remove extra/excess oil. Happy snake time ending.

Note: dust with corn flour if required

Kabob on stick

  1. Ground beef keema 1 pound
  2. Ginger garlic paste 1 tsp
  3. Onion chopped 2 tsp
  4. Red chilli powder 1
  5. Nutmeg powder ¼ tsp
  6. Salt- to taste
  7. Garam Masala powder
  8. Dried fenugreek leaves 1 tsp
  9. Chopped fresh coriander leaves ¼ cup
  10. Oil for fry-charcoal smokey flavor to the kabob
  11. Wooden sekewer few
  12. Soaked wooden sekew in water 1-2 hours, prevent them burning during then frying process

In large bowl combine whole ingridents except oil. Mix this mixture well, make smooth silky dough. Dip your hand in water take some mixture in your hand give kabob shape (rectangles) and keep folding on your wooden sekwer, at least 6-7 inches long. Repeat the same procedure with rest of the mixture. Heat the pan medium low flame, place the sekwer carefully in the pan fry them until they cook and golden brown all the sides. Give smoky flavor to the kabob with charcoal piece, burning it on the gas till it appear red and give smoky smell

Pear Tikki: Sabudana Alpp Vada Tiki Spiced Potato and Topical Sagp

  1. Sago (sabudana) shredded 1 cup
  2. Potatoes (boiled) 2
  3. Shahi zeera cumin seeds
  4. Re chilli
  5. Salt
  6. Ginger shredded
  7. Amchor
  8. Fresh coriander leaves chopped
  9. Green chilli chopped
  10. Peanuts optional ½ cup
  11. Sugar 1 tsp
  12. Oil for fry

Wash sago (sabudana) and soak in water 20-40 hours or over night. In large bowl mix whole above ingridents (expect oil) well like a dough mixture should be stiff then you can form the sogo cutlets easily. Grease your plam and make round and flate vada like patty kabob. Heat a oil and place vada carefully, immediately don’t turn vada they can break in pan.

Diwana kabob mis vegetable with minced becb

  1. ground beef 2 cup
  2. Carrot ¼ cup
  3. French beans ¼ cup
  4. Peas ¼ cup
  5. Cauli flower ¼ cup
  6. Potato ¼ cup
  7. Bring jal ¼ cup
  8. Tomato (with seeds)crushed ¼ cup
  9. Turnip (shredded) ¼ cup
  10. Fenugreek leaves dry methi leaves ¼ cup
  11. Onion 1 small
  12. Red chilli powder 1 tsp
  13. Turmeric 1 tsp
  14. Gram masala 1 tsp
  15. Cumin seeds 1 tsp
  16. Garlic, ginger paste 1 tsp
  17. Salt half tsp
  18. Ajwain
  19. Brown bread crumbs ¼ cup
  20. Oil for frying

Take a bowl and mix all ingridents (oil). Mixture should be smooth sliky and fine cover with dam napkin at least 30 min (not more then 30 min otherwise water will release). Make equal (size small or large depending once) balls or patties. Heat oil in a frying pan low to mediym and carefully drop diwana kabob in shallow fry hot oil. Serve hot.

Spicy, grispy, juicy turkey sekwers with Persian load flavors….. Persian turkey kofta kabobs

Murgh kofta kabob chicken meat ball on stick recipe

  1. Turkey ground
  2. Onion
  3. Garlic ginger paste
  4. Chilli powder
  5. All spice
  6. Paprika
  7. Salt
  8. Coriander
  9. Green chilli
  10. Fresh parsley chopped
  11. Bread crumbs
  12. Oil for fry
  13. Wooden skewers

In a large bowl combine all the above ingridents mix well until it seems silky smooth dough. Refrigerate 1 hour knead the mixture unitl it is well combines. Wooden skewers soak in water 1-2 hour before fry. Shape the mixture in to small balls and. Put 2 balls an each skweres.

Fresh healthy green kabob easy yet superb taste recipe, great combination of iron and carbohydrates……. Spinach potato kabob

  1. Spinach fresh chopped you can use freezer too 1 cup
  2. Potato boiled mash 1 cup
  3. Roasted besan 2 tsp
  4. Red chilli powder 1 tsp
  5. Turmeric powder 1 tsp
  6. Salt 1 tsp tp taste
  7. Chaat masala powder 1tsp
  8. Ginger grated
  9. Cilantro, mint (chopped) optional 2 tbsp
  10. Oil for fry
  11. Besan for coat marination or dip the patties ¼ cup

Combine whole above ingridents (except oil). Don’t make pastey dough, knead softy and make equal lemon sized ball. Meanwhile make (paste out of besan) ¼ besan and few drops of water, now dip kabob and fry. Make kabob and dip them in better. Heat oil and fry the cutlets until golden and crispy both sides. Dish out to a kitchen towel and serve with hot and spicy chutney. With the help of water make thick better dip the cutlets in to the better and fry.

Sweaty salty creamy silky texture in every bit…Butter squash kabob, meetha kaddu tikki

  1. Butter squash peeled and grated 1 cup
  2. Potatos 1 large
  3. Carrot grated (optional) ¼ cup
  4. Onion chopped 1 tbsp
  5. Roasted gram flour (besan) 2 tsp
  6. Chat masal, roasted cumin
  7. Garam masala
  8. Red chilli flakes
  9. Salt to taste
  10. Cilantro frsh coriander chopped 2 tbsp
  11. Green chilli chopped 1 tsp
  12. Egg 1
  13. Bread crumbs 1
  14. Olive oil for fry 2 tsp

Method: Sprinkle 1 tsp of salt on the grated squash leave for 30 min combine who ingridents except oil mix well. Now squeeze out the excess water with the help of your palms. Grease your palms and make tikki same size from the soft mixture/dough. Heat oil in non stick pan and shallow fry the tikki on medium heat (flame) until they cook, become golden from both sides. Draw on a kitchen towel.

 

Chinese Vegetable pasta kabob- sabzi pasta tikki

  1. salted boild and chopped beef 1 cup
  2. pasta boiled 1 cup
  3. chilli sauce 1 tsp
  4. soya sauce 1 tsp
  5. chinease salt 1 tsp
  6. Chinese onion (chopped) ¼ cup
  7. Paprika ¼ cup
  8. Green chilli and cilantro 2 tbsp
  9. Black paper 1 tsp
  10. Bread crumbs 2 tbsp
  11. Olive oil for fry

Mix all the above ingridents except oil. Make tikki patty and deep fry. Drain excess oil and kitchen towel before you serve. Serve hot cutties.

Donner Kabob

  1. Beef boneless juline cut 1 pound
  2. Onion 1 small
  3. Garlic ginger pasta 1 tsp
  4. Yogort or cream ½ cup
  5. Black paper
  6. Po powder
  7. Whole red chilli crushed
  8. Bread dipped in milk or pasta 2
  9. Almond and cashew powder 2 tbsp
  10. Raw chopped papaya 2 tbsp

Marinate Beef with above ingridents over night in refrigiator next day. Squeezed slice of bread and mix in meat. Now chopped them and give the shape or kabob or patties, with the help of your palms. Now you can BBQ or fry them on non stick fry pan fry them until they cook. Give them charcoal steam. Your tasty doner homemade kabob ready to serve. Serve with Nan or Paratha, very famous in wedding party occasion

Turnip Kabob-Shalgam Tikki

  1. Turnip (shalgam peel boil mash) 2 large sieve press them to drain excess water
  2. Potato (peel, boil, shredded or mash) 1 large
  3. Onion 1 small
  4. Red chilli powder
  5. Amchour
  6. Garlic ginger powder 1 tsp
  7. Garam masala powder 1 tsp
  8. Cilantro, coriander fresh 2 tbsp
  9. Green chilli chopped 2 tsp
  10. Red chilli flakes 1 tsp
  11. Corn flour for binding 1 tsp
  12. Oil for deep fry

Mix them (except oil) and make kabob. Make patties (kabob). Heat oil and fry them until they are golden brown from both sides. Take them out on observing towel. Serve hot your favorite chutnies.

Bottle Ground Croquettes, crispy..Lauki Kaddu Tikkie

  1. Bottle ground (lauki Kaddu) 1
  2. Salt to taste
  3. Chilli powder
  4. Turmeric powder
  5. Gram masala powder
  6. Chaat masala powder
  7. Besan powder white flour 1tbsp
  8. Lemon juice powder
  9. Dry methie leaves
  10. Dry roasted and chopped-cumin, coriander, red chilli flakes tbsp
  11. Oil for fry

Peel and Cut bottle fround in to medium pieces. Make a pasta of all the masala and dip or the bottle ground in it. Mix well. Heat oil and place the bottle ground pieces one by one very carefully. Cook both the sides until they turn golden crisp and brown. Dish out on kitchen towel. Serve with your favorite dip.

Tip: egg can be alternative for bread crumbs coating. Hung crud. Crispy from outside, soft and moist from inside.

 

 

 

 

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