Chicken Kabab

Ingredients:

• 250 gms chicken
• 1 tbsp curd
• 2 tbsp cornflour
• 1 inch ginger paste
• 1 tsp green chillies paste
• 8 cloves garlic paste
• 1 tbsp vinegar
• 1 tsp black pepper
• 2 cups ghee
• Salt to taste

Method:

1. Dilute the cornflour in 1 cup of water and keep the mixture aside.
2. Clean the chicken in normal running water and cut into medium size chunks.
3. Marinate with salt, black pepper and vinegar for about 15 minutes.
4. Add cornflour mixture, curd, ginger, garlic and green chillies.
5. Mix well and add 1 tbsp ghee.
6. Cover and refrigerate for about 8-10 hours.
7. Melt the remaining ghee in a pan.
8. Slowly add the pieces of chicken on high flame.
9. Fry until chicken pieces turn into golden brown in color.
10. Fry all the pieces of chicken until done.
11. Serve hot with chutney and salad.

[Read More...]

Fish Kabab

Fish Kabab

 

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil

How to make Fish Kabab:

• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

[Read More...]

Vegetable Seekh Kabab

Vegetable Seekh Kabab

Kebabs are famous in Lucknow, and Delhi, it is a famous dish made by meat but here is a vegetable alternative for vegetarians who can enjoy kebab the Seekh kabab version.(Sienk kabab)
 

Ingredients: 

Vegetable Kebab Ingredients (30-35 mins)

French beans, chopped 15-20

Cabbage, finely chopped ½ cup

Carrots, chopped 4 medium

Green peas, blanched ½ cup

Oil 2 tablespoons + for basting

Gram flour (besan) 3½ tablespoons

Caraway seeds (shahi jeera) 1 teaspoon

Ginger-garlic paste 2 tablespoons

Green chillies, chopped 4

Potatoes, boiled and mashed 3 medium

American corn, boiled 1½ cups

Salt to taste

Chaat masala 3 teaspoons

Cashewnut powder 2 tablespoons

Method: 

1. Take two table spoon of oil in a pan and heat, add French beans,Carrot, Cabbage and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.

2. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauute for half a minute.

3. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well.

4. Divide into sixteen equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly.

5. Season the grill stone with oil and heat.

6. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around.

7. Serve hot sprinkled with the remaining chaat masala.

~~~~~~*~~~~~~

[Read More...]