Recipe: Instant Seekh Kabab by Shireen Anwer
Ingredients
- Beef Mince ½ kg
- Ginger garlic paste 1 tbsp
- Onion 1 large raw and sliced
- Hard buns 2 (remove hard part and then soak bread in water)
- Gram flour ½ cup roasted
- Allspice 1 tsp heaped
- Brown onion 2 tbsp
- Coriander seeds 1 tbsp roasted and ground
- Cumin seeds 1 tsp roasted and ground
- Button red chilies 8 roasted and grounded
- Boti tikka macula 1 tbsp heaped
- Salt 1 tsp
- Egg 1
- Chopped coriander 2 tbsp
- Mint leaves chopped 1 tbsp.
- Coal for dum
Instructions
- Brown the onions
- Gather Ingredients
- Grind mince with ginger garlic paste and raw onion.
- Add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours,
- Make into seekh kabab shape and shallow fry.
- Serve with paratha and chatni.
Recipe: Kachri Pasanday by Chef Gulzar
Ingredients
- • Beef steak 500 grams
- • Meat tenderizer 2-3 tbsp
- • Yogurt 250 grams
- • Green chilies 5-6
- • Garlic paste 1 tbsp
- • Red chili flakes 1 tbsp
- • Coriander 1 tsp
- • Fennel seeds 1/2 tsp
- • Cumin seeds 1/2 tsp
- • Oil or Ghee 1 cup
- • Salt to taste
- • Fresh coriander to decorate
- • Coal as required
Instructions
- Marinate beef steaks with meat tenderizer, garlic paste (I used chopped garlic) and salt and leave it for 2-3 hours.
- Heat oil in pan and fry beef steaks.
- Then put beaten yogurt and roast with red chili flakes, coriander, fennel seeds, cumin seeds and salt.
- When beef steaks are tendered, add chopped coriander and green chilies and cook for 1-2 minutes.
- In end, give smoke of coal and serve it.
- Serve with any chutney and naan or rice.
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Recipe: Gol Keema Kabab (Round Mince Kabab)
Ingredients
- Beef Mince 500 grams
- Salt 1.5 tsp
- Red Chilli Powder 1 tsp
- Ginger Garlic Paste 1 tbsp.
- Garam Masala Powder 1 tsp
- Coriander leaves fresh chopped 1/2 cup
- Mint Leaves fresh chopped 1/2 cup
- Green Chillies 2 sliced
- Onion medium size chopped 2
- Yogurt 2 tbsp
- Egg 1
- Bajra Flour 2 tbsp
Instructions
- Gather Salt, Red Chilli, Ginger Garlic Paste, Garam Masala Powder, Coriander, Mint Leaves and Gre Chillies in a bowl.
- Mix all the above ingredients with mince.
- Right before deep frying add Yogurt, Egg and Bajra Flour. Then make them into small balls and fry.
- The yummy kababs are ready.
Recipe: Triangle Keema Paratha (Triangle minced meat paratha)
Ingredients
- Beef Keema 1/2 kg
- Onions 4 medium chopped
- Garam masala 1/2 tsp
- Haldee 1/2 tsp
- Salt 1 tsp
- Ginger 3 inches long chopped
- Big green chillies (non spicy) 2 chopped
- Eggs 3 beaten
- Cornflour 1/2 tsp
- Oil as required
- Paratha
- White flour 1/2 kg
- Salt 1/2 tsp
- water as required
Instructions
- Kneading the dough for parathas and leaving aside.
- Chopping 2 onions, long green chillies and ginger and leaving aside.
- Brown 2 chopped onions in a cooking pot with some 2 to 3 tbsp of oil.
- Adding keema to the brown onion along with turmeric powder, garam masala and salt. Cooking the keema till water dries.
- Adding red chilli powder to keema once the water dries out and allowing it to simmer.
- Pouring in the beaten eggs slowly and stirring continuously.
- Once eggs are properly mixed we pour in the diluted cornflour to keema.
- Now remove keema from stove and allow it to cool completely. Then lastly mix in the chopped onions, ginger, and long green chillies.
- Putting the rolled paratha along with required keema serving on a cooking pan with oil as required.
- Wrapping the paratha on a non stick pan.
- Cooking the parathas once fully wrapped.
- Ready to serve
Ingredients:
Beef Boneless 500 grams
Bengal Gram split (Chana Daal) 1/2 cup (soaked in water for 30 minutes)
Cumin seeds 1 tsp
Black Pepper 2 to 3
Ginger Garlic Paste 1 tbsp
Garam Masala 1 tsp
Salt 1 tsp
Red Chilli crushed 1 tbsp
Potato boiled 1
Onion 1
Green Chillies 3
Mint Leaves (podina) 18 to 20
Eggs 2 for coating
Oil for frying
Method:
1 Boil potato in a pot and in a separate pot put some oil, cube shaped meat and bengal gram splitted. Let it cook for 10 minutes.
2. Then add cumin seeds, black pepper, ginger garlic paste, salt and red chilli crushed. Stir fry for a while.
3. Now add water, cover the pot and let the meat be cooked.
4. Once the water in the pot fully dries add garam masala and close the flame after mixing it well.
5. In a chopper put boiled potato, mint leaves, green chillies and onion to chopperize.
6. After chopping.
7. Now add meat to the chopped ingredients.
8. Let these be mixed well with the help of chopper.
9. Now form kabab shapes.
10. Dip in egg and fry.
11. Drain the excess oil.
12. Serve it out.
