2 tsp. Chaat Masala 2 tsp. Garam Masala Powder 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) Salt (to taste)
Beef Kabab MethodFinely chop the spring onions and green chillies. Put minced meat in a bowl, combine all ingredients and mix well. Make sure all ingredients are well blended with the meat. Refrigerate for minimum an hour. Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.) Make large balls out of the mixture and mold them on to kabab skewers. Put skewers on fire. Grill until it is brown on all sides and well cooked.
Sunday, July 19, 2009
egg kabab recipie
Egg Kabab IngredientsSkinless boneless Egg- 900gmsFresh lemon juice - 1/4 cupPlain yogurt - 1/4 CupGarlic cloves, minced - 4 nos.Coriander Powder - 1 1/2 tablespoonsButter, melted - 2 tablespoons (1/4 stick)Ground cumin - 2 teaspoonsGround turmeric - 1 teaspoonSalt - 1/2 teaspoonCayenne - 1/2Ground ginger - 1/8 teaspoon6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Egg Kabab MethodCut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
Egg Kabab MethodCut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
chiken kabab recipie
Chicken Kabab IngredientsSkinless boneless chicken - 900gmsFresh lemon juice - 1/4 cupPlain yogurt - 1/4 CupGarlic cloves, minced - 4 nos.Coriander Powder - 1 1/2 tablespoonsButter, melted - 2 tablespoons (1/4 stick)Ground cumin - 2 teaspoonsGround turmeric - 1 teaspoonSalt - 1/2 teaspoonCayenne - 1/2Ground ginger - 1/8 teaspoon6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Chicken Kabab MethodCut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
Chicken Kabab MethodCut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
shami kabab recipie
Shami Kababs are an extremely popular snack in India and Pakistan. A Shami is a small piece of minced mutton or chicken or beef and ground chickpeas and spices.
Shami Kabab IngredientsWell minced Mutton - 500 gmsEggs - 2 Nos.Chopped Onion (1meduim sized) Green Chilly (chopped) - 5 Nos.Bengal Gram (channa) - soaked overnight Garlic - 10 podsCumin Seed (Jeera) - 1 tspCardamoms - 4 Nos.Cinnamon (Tuj/Dalchini) - 1 inch long pieceGinger (Adrak) - 1 inch long piecePepper Corns (Kalimirchi) - 6 Nos.Red Chillies - 4 Nos.Clarified Butter (Ghee)
Shami Kabab MethodBoil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
Shami Kabab IngredientsWell minced Mutton - 500 gmsEggs - 2 Nos.Chopped Onion (1meduim sized) Green Chilly (chopped) - 5 Nos.Bengal Gram (channa) - soaked overnight Garlic - 10 podsCumin Seed (Jeera) - 1 tspCardamoms - 4 Nos.Cinnamon (Tuj/Dalchini) - 1 inch long pieceGinger (Adrak) - 1 inch long piecePepper Corns (Kalimirchi) - 6 Nos.Red Chillies - 4 Nos.Clarified Butter (Ghee)
Shami Kabab MethodBoil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
seekh kabab recipe
Seekh Kabab IngredientsWell Ground Lamb - 900 gms Finely Chopped onions - 1 cup Minced Garlic - 1/4 cup Finely Chopped Ginger - 1 inch Ground Cumin Powder - 1 tablespoon Ground Coriander - 1 tablespoon Ground Cloves - 1/2 teaspoon Ground Cinnamon - 1 teaspoon Ground Lal Mirch Powder - 1 teaspoon Lime Juice - 1 Tablespoon Salt - 1-1/2 teaspoon Bamboo Skewers (water soaked): 10
Seekh Kabab MethodMix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375ยบ F.Bake for 25 minutes. Serve hot.
Seekh Kabab MethodMix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375ยบ F.Bake for 25 minutes. Serve hot.
shrimp biryani recepie
Ingredients 20 Prawns/Shrimps1 cup Basmati rice11/2 cup Water1 cup Onion(thinly chopped)3/4 cup Tomato(finely chopped)2 inch Ginger8 Garlic cloves1 Green chilly3/4 tsp Turmeric powder1 tsp Red chilli powder1 tsp Coriander seeds1 tsp Anise seeds1 Cinnamon stick (small)3 ClovesKesar(Saffron) powder a pinch1/4 tsp Garam masala powder1/4 cup Mint leaves4 tbsp Coriander leaves (finely chopped)3 tsp Oil2 tsp Ghee or daldaSalt to taste
Method: Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
Method: Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
Subscribe to:
Posts (Atom)