Category: 1. BBQ Kebabs

Ingredients:

• Chicken minced 1 kg
• Green chilies 6
• Salt 1 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Roasted cumin powder 1 tsp
• All spice powder 1 tsp
• Desiccated coconut 1 tsp
• Egg 1
• Bread sliced 3
• Onion 1 small
• Ingredients For Gravy:
• Tomatoes 3-4
• Garlic 1 tbsp
• Green chilies chopped 2-3
• Black pepper ½ tsp
• Red chili powder 1 tsp
• Oil ½ cup
• All spice powder 1/2tsp
• Cumin ½ tsp
• Salt to taste

Method:

1. Chop above mentioned ingredients in a chopper until well combined. Form into seekh kebabs. Fry these kebabs on medium low flame until light golden. Gather in a dish and give a smoke of coal.

Method For Gravy:

1. Heat oil
2. Add garlic paste fry until aroma is sensed; add tomato and all the spices. Cook until oil separates.
3. Add 2 cups of water wait till a boil and now add all the kebabs. Cover and simmer on low heat for 10mins.
4. Serve with garlic rice.

Ingredients:

• Chicken mince ½ kg
• Ginger garlic paste 1 tbsp
• Green chilies paste 1 tsp
• Salt 1 tsp
• Allspice ½ tsp
• Bread slice 2 soaked in milk
• Corn flour 1 tbsp
• Egg 1

Ingredients For Gravy:

• Roasted & crushed coriander 1 tbsp
• Roasted & crushed cumin ½ tbsp
• Grinded almonds 10
• All spice powder ½ tsp
• Red chili powder 1 tbsp
• Tomatoes blended 3 and sieved
• Ginger garlic paste 1 tsp
• Chopped onion ½ cup
• Olive oil ¼ cup

METHOD FOR KOFTAY:

1. • Put all the ingredients in chopper, chop and mix them well,
2. • Create small balls, shallow fry and keep aside.

METHOD FOR GRAVY:

1. • In a wok heat ¼ cup oil, add ginger garlic paste with all the rest of the ingredients, fry well till oil comes on top.
2. • Add koftas, cover with the lid and leave it for about 10 minutes.
3. • Lastly sprinkle chopped coriander leaves, serve with chapatti or paratha.

INGREDIENTS :

• processed cheese grated 3/4th cup
• Chicken mince 1 cup
• Ginger finely chopped 1/2 inch
• Green chillies finely chopped 1-2
• Garam masala powder 1/2 teaspoon
• green cardamom powder 1/4 teaspoon
• Fresh coriander leaves chopped 1 tablespoon
• cashewnut powder 2 tablespoon
• Egg 1
• Salt to taste
• oil greasing grams
• Melted butter basting blade

Method:

Step 1

Put chicken mince in a bowl. Add ginger, garlic, green chillies, garam masala powder, cardamom powder, coriander leaves, cashewnut powder, egg and salt and mix well.

Step 2

Add cheese and mix well.

Step 3

Grease your palms with some oil, divide the mixture into equal portions and wrap them around 2 satay sticks together.

Step 4

Heat a griller. Place the sticks on it and grill, basting with butter, till fully cooked, golden and grill marks appear on sides.

Step 5

Garnish with mint sprig and serve hot with onion rings and lemon slices.

Ingredients:

• Chicken 1 kg whole
• Eggs 2 beaten
• Flour 2 tbsp heaped
• Bread crumbs 1 cup
• Milk ¼ cup
• Onion 1 sliced
• Ginger garlic paste 1 tbsp
• Green chilies 2
• Coriander leaves ½ cup
• All spice powder 1 ½ tsp
• Cumin powder 1 ½ tsp
• Nutmeg ¼ tsp
• Mace ¼ tsp
• Salt 1 ½ tsp
• Red chili powder 1 tsp
• Yogurt 1 cup
• Blended Tomato 1
• Saffron essence ¼ tsp
• Powdered almonds 15
• Oil for frying
• Silver leaf as required
• Cream 2 tbsp
• Pistachio sliced for garnishing
• Salt 1 pinch
• Bread crumbs 2 tbsp

METHOD:

1. •  Blend together eggs, flour, 2 tbsp bread crumbs, milk and ½ tsp salt, prick the chicken well with fork.
2. •  Grind the onion, ginger garlic, green chilies and until it forms a smooth paste.
3. • In this paste add with all spices powder, cumin powder, nutmeg, mace, red chili powder and salt; apply it on the chicken both        inside and out. Let it marinate for about 2 hours.
4. •  Steam cook the chicken till tender about 20 minutes.
5. •  Mix together yogurt, tomato puree, saffron, a pinch of salt and apply it to the steamed chicken, keep it aside for 15 minutes.
6. •  Prepare egg batter by making eggs with flour. Add in some breadcrumbs too. Apply this mixture to the chicken.
7. •  Then coat it with breadcrumbs.
8. •  Deep fry this until chicken is light golden on low flame.
9. •  In the left over curd and tomato puree mixture add cream and powdered almonds. Leave this on the stove until it thickens and    serve this on the side.
10. •  Once the chicken is done, remove it off the stove and cover it with silver leaf and garnish it with pistachios.

Ingredients:

• Tortilla 2
• Chapli kebab 4 pieces
• Cheese slices 4 slices
• Tomatoes slices as required
• Lettuce as required
• Mayo-garlic sauce 4tbsp

Method:

Assemble all the above ingredients in the tortilla as shown
Grill both sides on the grill pan
Cut into 2 halves and serve

Ingredients:
For Brinjal:

• brinjal (350 gm) 1 large
• Minced Garlic 1 tsp
• Hung Curd 2 tbsp
• Chopped Coriander 2-3 tbsp
• Minced Fresh Red Chili 1 -2
• Chopped Tomato 2 tbsp
• Salt ½ tsp
• Olive Oil 1 tbsp

Fish Kebabs:

• Boneless Sole fish ½ kg
• chopped onions 2-3 Tablespoons
• minced ginger 1 Teaspoon
• minced garlic 1 Teaspoon
• lemon juice 1 Teaspoon
• cumin powder 1 Teaspoon
• lemon zest 1/2 Teaspoon
• Breadcrumbs 3 Tablespoons
• Grated Parmesan 1-2 Tablespoons
• 1 Egg 1
• chopped coriander 2 tbsp
• Salt as required
• oil to fry

Method:
Lightly oil whole brinjal, roast over fire till charred and soft, cool, remove the charred skin. Mash eggplant with a fork, add in all other ingredients. Mix well and serve at room temperature with the fish kebabs. For kabab Coarsely mince fish, add all ingredients, rest for 30 minutes in the fridge. Shape into cakes or flat kebabs and shallow fry in hot oil till done. Serve with the mashed brinjals.

Ingredients For Kabab:

• Mince chicken 400 gm
• Ginger garlic 1 tbsp
• Onion 1 chopped
• Cashew nut grinded 2 tbsp
• Salt 1 tsp
• White pepper ½ tsp
• Black pepper ½ tsp
• Green chili grinded 1 tsp
• Roasted & crushed cumin 1 tsp
• Coriander crushed 1 tsp
• Coriander chopped 2 tbsp
• Corn flour 1 tbsp heaped
• Allspice 1 tsp
• Bread soaked in milk 1 slice large

Ingredients For Masala:

• Tomatoes 4 chopperized
• Onion 1 cup chopped
• Ginger garlic 1 tsp heaped
• Green chilies 2 chopped
• Ginger julienne 2 tbsp
• Salt 1 tsp
• Chili powder 1 tsp
• Oil ¼ cup
• Coriander leaves 2 tbsp
• Allspice ½ tsp
• orange color pinch

Method For Kebab:

Marinate mince with all the given ingredients and chopperize well, grease hands, make longish kebabs, pan fry, give dum of coal.

Method For Masala:

Heat oil, add chopped onion, fry till light golden, add ginger garlic paste, salt, chili powder and chopperized tomatoes, fry well, add fried kebabs with chopped greens and ginger julienne, leave on dum for 10 mins. Lastly add allspice, serve with nan.

INGREDIENTS:

Whole Spices

• 1 tbsp coriander seeds
• 2 tsp whole black peppercorns
• 2 inch piece cinnamon stick, broken into a couple pieces
• 1 small black cardamom
• 2 green cardamom pods, seeds removed and pod discarded
• 8 whole cloves
• 1 tsp toasted or regular cumin seeds

To Cook

• 1.5 lb (680 g) ground beef, (preferably full-fat)
• 1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
• 3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop
• 1 (~210-270 g) medium to large onion, roughly chopped
• 8-10 garlic cloves, leave whole – will be crushed later
• 1 1/2 inch (1 1/2 tbsp ) piece ginger, minced or crushed
• 1 medium bay leaf
• 1/2-1 Tbsp red chili flakes
• 1 tsp cumin seeds
• 2-3 tsp kosher salt – See note 3, will need less if using regular table salt or sea salt
• 1/2 tsp chaat masala, optional

To Chop

• 1 (~80 g) small onion, coarsely chopped
• 1 thai or Serrano green chili pepper, thinly sliced
• 1/2-1/3 cup cilantro leaves
• 2 tbsp mint leaves

For mixing

• 1 egg, whisked

For pan-frying or baking

•  neutral oil, as needed
• 1-2 eggs, whisked

INSTRUCTIONS:

1. Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant Pot Instructions

1. In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
3. Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
4. Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they’ll be even easier to shape. Remove the bay leaf.

Stovetop Instructions

1. In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under ‘To Cook’ along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 
2. Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they’ll be even easier to shape. Remove the bay leaf.

After Cooking

1. Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
2. Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
3. Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
4. Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
5. Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
6. Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

NOTES:

Note 1: The exact time will vary depending on the water content of your beef. The final mixture should be as dry as possible and begin to look more crumbly.

Note 2 – To freeze: As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.

Note 3: The original recipe called for 1 tbsp kosher salt (1 tbsp = 3 tsp) which I found perfect. Recently, a couple readers reported this was too much salt. To err on the side of caution, start with 2 tsp and work your way up to 3 if you think you need it.

Nutritions:

calories: 149kcal, carbohydrates: 11g, protein: 9g, fat: 8g, saturated fat: 3g, cholesterol: 41mg, sodium: 384mg, potassium: 138mg, fiber: 4g, sugar: 1g, vitamin a: 119IU, vitamin c: 2mg, calcium: 46mg, iron: 2mg

Ingredients:

• 150 Gram mutton (keema, minced)
• 100 gram chicken (minced)
• 2 tsp ginger-garlic paste
• 1 tsp onion paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 3/4 tsp pepper, powdered
• 1 tsp dried mango powder
• 1/4 tsp saunth (dry ginger powder)
• 2 tsp oil
• 1 1/2 tbsp cashew paste
• 1 1/2 tbsp cream
• 2 tbsp besan
• 1 Egg yolk
• to taste salt
• for garnishing coriander leaves

Instructions:

1.In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.

2.Add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream. Mix nicely.

3.Add besan (chickpea flour) and egg yolk to bind. Mix well.

4.Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.

5.Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.

6.Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.

Ingredients:

• 1/2 Kg minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1/2 tsp kebab chini powder
• 1 tsp raw papaya paste (helps to tenderize the meat)
• 1/2 tsp garam masala powder
• 1 tsp ginger and garlic paste
• 1/2 tsp saffron (mixed in warm milk)
• 1 tsp browned onion, paste
• 1 tsp coriander leaves
• 1 tsp gram flour (besan)
• 1 tsp desi ghee
• 1 tsp gulab jal
• A dash of ittar (a natural perfume oil derived from botanical sources)
• 1 tsp ghee to fry the kebabs

Instructions:

1.Add to the minced meat, salt, chilly, kebab chini, green papaya paste, garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, gulab jal and a dash of ittar.

2.Mix all togethar and very finely. Mixing is a very important part of this recipe.

3.Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands.

4.Fry the kebabs.

5.Serve hot. Goes best with sheermal or mughlai parantha.