Nawabi zafrani kabab

Nawabi zafrani kabab

Ingredients

• Boneless chicken ½ kg
• Yogurt ½ cup
• All spice 1 tsp
• Cream ½ packet
• Salt 1 tsp
• Crushed red pepper 1 tsp
• White pepper ½ tsp
• Lemon juice 2 tbsp
• Desiccated coconut 1 tsp
• Egg 1
• Lemon juice 2 tbsp
• Saffron ½ tsp soaked in 2 tbsp hot milk
• Oil ¼ cup

Method

• Marinate chicken cubes with Yogurt ½ cup All spice 1 tsp Cream ½ packet Salt 1 tsp Crushed red pepper 1 tsp White pepper ½ tsp Lemon juice 2 tbsp Desiccated coconut 1 tsp Egg 1 Lemon juice 2 tbsp Saffron ½ tsp soaked in 2 tbsp hot milk Oil ¼ cup for 2 hours. Put on skewers and grill over medium flame, give dum of coal, serve with chatni.

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Thai Style Red Kabab

Thai Style Red Kabab

Ingredients

• Boneless chicken ½ kg big cubes
• Suree siracha sauce 2 tbsp
• Sweet chili sauce 2 tbsp
• Soya sauce 2 tbsp
• Hoisen sauce 1 tbsp
• Coconut milk 2 tbsp
• Capsicum 1 cut into square cubes
• Onion 1 cut into square cubes

Method

• Marinate chicken cubes with suree siracha sauce, soya sauce, Hoisen sauce and coconut milk for 30 minutes put on skewers alternating with vegetable cubes, pan fry in 2 tbsp oil, serve on a bed of boiled rice, garnish with chopped mint and coriander.

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Afghani tangri kabab

Afghani tangri kabab

Ingredients

• Chicken drumsticks 8
• Lemon juice 2 tbsp
• Salt 1 tsp heaped
• Chili powder 1 tsp heaped
• Hung curd ½ cup
• Cream 3 tbsp
• Corn flour 1 tbsp
• Ginger garlic 1 tbsp
• Chat masala 1 tsp
• Onion rings to serve

Method

• Give cuts on drumsticks, marinate with all the given ingredients for 2 hours. Preheat oven to 180 degree C, put chicken on wire rack and grill for 30 minutes, brushing with oil in between. Serve with onion rings and chatni.

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Chinese tikka kabab

Chinese tikka kabab

Ingredients

• Boneless chicken cubes ½ kg
• Capsicum 2 cut into cubes
• Onion 2 cut into cubes
• Lemon juice 1 tbsp
• Salt 1 tsp
• Crushed red pepper 1 tsp
• Vinegar 2 tbsp
• Suree soya sauce 1 tbsp
• Sure chili garlic sauce 1 tbsp
• Suree sweet chili sauce 2 tbsp
• Egg white 1
• Flour 2 tbsp
• Corn flour 4 tbsp
• Crushed black pepper 1 tsp
• Ginger garlic 1 tsp
• Oil ¼ cup

Method

• Marinate chicken with all given ingredients except oil and vegetables for 2 hours, just before frying, mix in capsicum and onion, put on skewers, heat oil stir fry the skewers till done. Serve immediately.

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Fried chicken tikka kabab

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

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.

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Chicken shami kabab

Chicken shami kabab

Ingredients

• Boneless chicken ½ kg (leg and breast)
• Chana daal ½ cup soaked for 30 minutes
• Ginger garlic 1 tsp heaped
• Onion 1 large sliced
• Whole red pepper 8
• Salt 1 tsp
• Allspice 1 tsp
• Egg 1
• Yogurt 2 tbsp
• Coriander leaves chopped 2 tbsp
• Green chilies 4
• Onion 1 finely chopped
• Water 2 cups

Method

• In a pan add chicken meat with soaked chana ki daal, whole red pepper, salt, chopped onion and 2 cups water till tender and water dries. Chopperize well add in it egg, yogurt, allspice, chopped coriander leaves and green chilies, chopped onion, mix all well, make into shape of kabab, shallow fry in frying pan.

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Malai kabab

Malai kabab

 

Ingredients

• Undercut long pasanday ½ kg
• Ginger garlic paste 1 tsp
• Ripe papaya grinded 1 tbsp heaped
• Green chilies 1 tsp grinded
• Coriander leaves 2 tbsp grinded
• Mint leaves 12 grinded
• Salt 1 tsp
• Malai ½ cup
• Eggs 2 separated
• Wheat flour as required to roll kababs
• Oil for frying

Method

• Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.

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Mayo chicken crockets

Mayo chicken crockets

 

Ingredients

• Boneless breast ½ kg chopperized
• Green chilies 4
• Salt 1 tsp
• Black pepper 1 tsp
• Mustard paste ½ tsp

Ingredients for filling

• Carrot 1
• Peas boiled 2 tbsp
• Sweet corn 3 tbsp
• Mushrooms 4 chopped
• Salt and pepper ¼ tsp each
• Cheddar cheese grated ½ cup
• Mayonnaise 2 tbsp
• Coriander leaves chopped 2 tbsp
• Green chilies 2 finely chopped
• Spring onion leaves finely chopped 2 tbsp
• Eggs beaten 2
• Bread crumbs as required for coating

Method

• Chopperize chicken breast with green chilies, salt, pepper, mustard and keep aside.

Method for filling

• Finely chopped all the vegetables, boil carrots and peas, mix with grated cheese, mayonnaise, salt and pepper, chopped green masala, mix well. Mixture should be thick. Take mince chicken mixture in your hand, flatten very thinly, fill in vegetable mixture, made into oblong shape, dip in beaten egg, roll in bread crumbs, chill for 30 minutes before frying, deep fry on low flame. Serve hot.

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Macaroni Croquettes

Macaroni Croquettes

Ingredients:

• Chicken Breast (cubes) 300 gm
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Green Chili Sliced 3-4
• Carrot Sliced 1 medium
• Spring Onion Sliced 3 pcs
• Oil ½ cup
• Onion Chopped 1 Medium
• Bread Slice 2 pcs
• Bake Parlor Pasta Vermicelli and Bake Parlor Sachet

Method:

• Boil Vermicelli in salted Boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta and mix. Set aside.In a pan, add in 5 tbsp oil. Add ginger garlic and onion and fry for 2 minutes on a medium heat. Add chicken and Masala Mix sachet. Fry for a minute, add 2 cups of water, bring it to a boil and cook on a high heat till all the ingredients dries up. Remove and cool.In a chopper, add bread slice, cooked chicken, carrot, green chilies, and spring onion and chop to a fine mince. Remove and mix with cooked pasta.Make croquettes. Heat oil in a pan and fry them. Remove and serve hot.

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Chelo kabab with saffron rice

Chelo kabab with saffron rice

Ingredients for kabab

• Beef mince ½ kg
• Onion 1 raw grinded
• Salt 1 tsp
• Ginger 1 tbsp heaped
• Black pepper 1 tsp
• Allspice 1 tsp
• Baking powder ¼ tsp
• Baby tomatoes 12
• Small baby onion 12
• Butter 2 ounces

Ingredients for saffron rice

• Sela rice 250 gm soaked for 1 hour
• Black cumin seeds ½ tsp
• Cloves 6
• Green cardamom 4
• Zarda color ¼ tsp
• Salt 1 tbsp
• Saffron ¼ tsp
• Kewra water 1 tsp
• Butter 2 tbsp

Method for kabab

• Chopperize together mince, raw onion grinded, salt, ginger, allspice, black pepper and baking powder until smooth, make into small oval kababs and pan fry then give dum of coal. Slightly roast on a grill pan tomatoes and onion, serve with chelo kabab and saffron rice.

Method for rice

• Boil rice with yellow color, whole spices and salt, drain. Put in a pan with butter, saffron and Kewra, leave it on dum for 10 minutes, serve with chelo kabab.

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Chicken Chowmien Pakora

Chicken Chowmien Pakora 

 

Ingredients:

• Cabbage 1 cup
• Carrot 1 grated
• Capsicum 1 chopped
• Bake parlor noodles ½ packet
• Chicken boneless 250 gm finely chopped
• Flour ½ cup
• Corn flour ¼ cup
• Rice flour ¼ cup
• Egg 1
• Bake parlor spice mix

 Method

• Mix everything together in a bowl, and deep fry pakoras.

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Tawa seekh kabab

Tawa seekh kabab

Ingredients

• Mince ½ kg
• Curd cheese 2 tbsp
• Onion 1 grated and squeezed out water
• Salt 1 tsp
• Chili powder 1 tsp
• Ginger garlic 1 tbsp
• Cumin 1 tbsp
• Coriander 1 tsp
• Coriander leaves 2 tbsp
• Green chilies 2 to 3 chopped
• Tomato 1 cut into julienne
• Capsicum 1 julienne
• Onion 1 cut into rounds and then halves

Method

• Marinate mince with salt, chili powder, coriander powder, ginger garlic, grated onion, curd cheese and chopperize well. Mix well and make into seekh kabab shape, pan fry on a tawa, add in vegetable julienne, cook for 5 minutes, lastly add roasted cumin and remove.

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Kachri Kabab

Kachri Kabab

Ingredients

• Beef Mince ½ kg (do not wash)
• Onion 1 sliced
• Poppy Seeds 1 tbsp
• Desiccated Coconut 1 tbsp
• Roasted Gram 2 tbsp
• Ginger Garlic 1 tbsp
• Salt 1 tsp
• Chili Powder 1 tsp heaped
• All spices 1 tsp
• Kachri Powder 1 tsp
  

Method

• Grind together mince and onion very finely in chopper, keep aside. Dry grind poppy seeds, coconut and roasted gram and add to the mince with all the rest ingredients and grind once again, make into kababs and shallow fry. Keep the coal on simmer.

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Seekh Kabab Handi Masala

Seekh Kabab Handi Masala

 

Ingredients for Kabab

• Mince ½ kg doubled
• Ginger Garlic 1 tbsp
• Chili Powder 1 tsp heaped
• All Spice 1 tsp heaped
• Salt 1 tsp
• Crushed Coriander 1 tsp
• Roasted Cumin Crushed 1 tsp
• Egg 1 beaten
• Bread 2 slices soaked in water

Ingredients for Masala

• Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
• Salt 1 tsp
• Chili Powder 1 ½ tsp
• Ginger Garlic 1 tbsp
• All Spice 1 tsp
• Oil ½ cup
• Yogurt Whipped ½ cup
• Butter 4 ounces
• Coconut Milk Powder 2 tbsp
• Tomatoes 3 chopped
• Green Chilies Chopped 2
• Ginger Julian 2 tbsp

Method for Kababs

• Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp, Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame, lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum. Serve with roghni nan.

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Pasta Kabab

Pasta Kabab

Ingredients

• Chicken Breast (cut into cubes) 300g
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Green Chili (sliced) 3-4
• Carrot (sliced) 1 medium
• Spring Onion (sliced) 3 pcs
• Oil ½ cup
• Onion (chopped) 1 medium
• Bread Slice 2 pcs
• Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)

Method

• Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.

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Dum K Fried Kababs

Dum K Fried Kababs

 

Ingredients

• Boneless Beef ½ kg
• Ginger Garlic 1 tbsp
• Green Chilies (grinded) 1 tbsp
• Whole Red Chilies 8
• Whole White Cumin 1 tsp
• Salt 1 tsp
• Water 2 cups
• Potatoes (boiled and mashed) 1 cup
• Suree Chili Sauce 3 tbsp
• Suree Soya Sauce 1 tbsp
• Chat Masala 1 tsp
• All Spices ½ tsp
• Black Pepper ½ tsp
• Onion (finely chopped) 1 cup
• Coriander Leaves (chopped) 3 tbsp
• Green Chilies (chopped) 4
• Eggs 2
• Bread Crumbs as required

Method

•  In a pressure cooker, add boneless beef with ginger garlic, grinded green chilies, whole red chilies, cumin seeds, salt and water. Cook till tender and dry, cool beef and chopperize. Then add in it mashed potatoes, chili sauce, soya sauce, chat masala, all spice, black pepper, chopped onion, chopped hara masala, egg 1. Mix well. Make into patty shaped kabab. Dip in egg and bread crumbs and deep fry.

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Handi tikya kabab

Handi tikya kabab 

 

Ingredients

• Mince ½ kg
• Onion 1
• Green chilies 4
• Ginger garlic 1 tbsp
• Coriander leaves 2 tbsp
• Chapli kabab masala 1 packet
• Egg 1
• Bread slice 1

Ingredients for masala

• Oil ½ cup
• Onion 1 blended
• Tomatoes 2 blended
• Ginger garlic 2 tsp
• Yogurt ½ cup
• Chili powder 1 tsp
• Salt 1 tsp
• Allspice ½ tsp

Method for kabab

• Put mince with chapli kabab masala, egg, bread, onion, ginger garlic, green chili and coriander leaves in a chopper and grind well, make flat tikkis and keep aside.

For masala

• Heat oil in a handi add blended masala of onion and tomato with ginger garlic paste, salt, chili powder, allspice, yogurt, fry well add kababs, leave it on dum for 15 minutes, serve garnished with chopped coriander leaves.

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Macaroni cheese chicken kababs

Macaroni cheese chicken kababs

Ingredients

• Maggie noodles 2 packet boiled
• Sweet corn ½ cup
• Green chilies 2 finely chopped
• Coriander leaves finely chopped 2 tbsp
• Spring onion finely chopped 4 tbsp
• Ketchup 4 tbsp
• All spice ½ tsp
• Salt 1 tsp
• Black pepper ½ tsp
• Red pepper crushed ½ tsp
• Thick white sauce ½ cup
• Chicken boiled and shredded 2 cups
• Grated cheddar cheese 4 tbsp
• Bread crumbs chopperized 2 cups
• Potatoes boiled and mashed 1 cup
• Egg 2 beaten to coat
• Bread crumbs as required for coating

Method

• In a large bowl add Maggie noodles 2 packet boiled, Sweet corn ½ cup, Green chilies 2 finely chopped, Coriander leaves finely chopped 2 tbsp, Spring onion finely chopped 4 tbsp, Ketchup 4 tbsp, All spice ½ tsp, Salt 1 tsp, Black pepper ½ tsp, Red pepper crushed ½ tsp, Thick white sauce ½ cup, Chicken boiled and shredded 2 cups, Grated cheddar cheese 4 tbsp, Bread crumbs chopperized 2 cups, Potatoes boiled and mashed 1 cup, mix well and make into Pattie shape kabab, coat into beaten eggs, then into bread crumbs, shallow fry in hot oil till golden, serve with ketchup. Garnish with chopped Pista.

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Chapli kabab

Chapli kabab

Ingredients

• Mince ½ kg
• Butter 2 ounce
• Crushed red pepper 1 tbsp
• Crushed coriander seeds 1 tbsp
• Crushed cumin seeds 1 tsp
• Pomegranate seeds crushed 1 tbsp
• Wheat flour 3 tbsp
• Eggs 2
• Spring onion 2 chopped
• Tomato 1 sliced
• Coriander leaves chopped 2 tbsp
• Green chilies chopped 4
• Salt 1 ½ tsp
• Ghee for frying

Method

• In a bowl mix together mince ½ kg Butter 2 ounce Crushed red pepper 1 tbsp Crushed coriander seeds 1 tbsp Crushed cumin seeds 1 tsp Pomegranate seeds crushed 1 tbsp Wheat flour 3 tbsp Eggs 2 Spring onion 2 chopped Coriander leaves chopped 2 tbsp Green chilies chopped 4 Salt 1 ½ tsp well, keep aside for 1 hour, make into big kababs, shallow fry in ghee, fix 1 slice tomato onto each kabab before frying. Fry light golden.

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Dhuan Dhaar Kababs

Dhuan Dhaar Kababs

Ingredients

• Boneless beef ½ kg
• Black pepper 1 tsp
• Salt 1 tsp
• Corn flour 2 tbsp
• Potatoes 2 boiled and mashed
• Soya sauce 1 tbsp
• Crushed red pepper 1 tsp
• Ginger garlic paste 1 tbsp
• Egg 1
• Onion 1 chopped
• Oil for shallow frying

Method

• Cook beef with all the seasonings and 1 cup of water till tender and dry, shred meat and mix in boiled and mashed potatoes, chopped onion, corn flour, chopped hara masala, mix well, give dum of coal, make into kababs and shallow fry.

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