CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB

1. 1/2 kg chicken mince meat
2. 1 onion chopped
3. 2 springs of green onions
4. 1 bunch of coriander leaves
5. 2 medium tomatoes chopped
6. 3 green chillies chopped
7. 2 tbsp ginger garlic paste
8. 1 tbsp finely chopped ginger
9. 1 tsp roasted cumin seeds coarse powder
10. 1 tsp roasted coriander seeds powder
11. 1 tsp anar dana powder
12. 1 tsp garam masala powder
13. 1 tbsp pounded red chillies 
14. salt to taste
15. 2 tbsp corn flour
16. oil for frying

METHOD

• Mix all the ingredients in chicken mince very well.
• Make patties (kabab) and shallow fry them on both sides.
• serve them hot with chutney ,they are very tasty.

Galavati Kebab

Galavati kebab

Ingredients

1. 1/2 kg mince meat
2. 1tbsp raw papaya paste
3. 2 tbsp ginger garlic paste
4. 1tbsp red chilli powder
5. 1 large onion chopped finely
6. 1tbsp oil/ghee
7. salt

dry roast following ingredients and grind them

1. 1 tsp cumin seeds
2. 1tsp coriander seeds
3. 1tsp fennel seeds
4. 6 green cardamoms
5. 1/4 tsp kebab chini
6. 4 ani star(pathar ke phool)
7. 1'' Cinnamon stick

Method

• In food processor put mince meat,papaya,ginger garlic paste onion,ghee and salt.grind all the ingredients .
• Add roasted and grind spices to mince meat mixture very well.
• Put this mixture in a covered container in refrigerator for an hour.
• Add 4 tbsp roasted gram flour in mince meat mixture
• Add finely chopped coriander leaves and green chillies
• Make one patty and shallow fry it.
• taste it and adjust the seasoning  according to your taste
• Now make all the patties and refrigerate them for 1 hour
• Heat the Ghee/oil in a heavy bottom frying pan on medium heat .
• Shallow fry all the patties till golden on both sides.
• Put them on paper towel to remove excess oil.
• serve kebab with kachumer,onion rings and chutney.
• Kebab can be served with varki Paratha.

POTATO VADA

Potato Vada

INGREDIENTS

1. 1/2 kg potatoes boiled
2. 1tbsp red chilli powder
3. 1 tbsp ginger garlic paste
4. 1tbsp lemon juice
5. 1tbsp chat masala
6. salt to taste
7. 2tbsp chopped coriander leaves
8. oil for  frying

for batter
1 cup chick pea flour(gram flour)
1tsp chilli powder
tsp turmeric powder
1tsp cumin seeds coarsely crushed
salt
1tsp ajwain coarsely crushed
pinch of soda bi-carb
water

METHOD

• Peel and mash potatoes,
• Mix all the ingredients in mashed potatoes.
• Make lemon size balls from potato mixture.
• Mix all the batter ingredients and make smoth paste of pouring consistency.
• Heat oil  in wok(karahi)
• Dip each ball in batter and carefuly deep fry until golden brown in colour.put them on paper towel.
• Serve hot with green coriander chutney or ketchup.

FISH FINGERS

INGREDIENTS

1. 1/2 kg fish cut into strips
2. 1/2 cup vinegar
3. 1tsp salt
4. 1/2 tsp turmeric powder
5. 1tbsp crushed garlic

for batter

1.    1/2 cup chick pea flour
2. 1/8 cup rice flour
3. 1 1/2 tsp ajwain
4. 1tbsp red chili powder
5. salt to taste
6. 1/2 tsp turmeric powder
7. oil for frying

METHOD

•   marinate fish pieces in first five ingredients for 2-3 hours.
• for batter put all the ingredients in a bowl add water to make thin batter
• heat oil on medium heat ,
• takeout fish strips from marinate, dip in batter ( a thin coating of batter) and deep fry them.
• don't put too many pieces at a time.fry it until it is cripes and golden.
• take out and put on paper towel to remove excess of oil.
• spread some chat masala on them. serve hot with chutney.

SHAMI KAWAB

INGREDIENTS

1. 1/2 kg mutton keema
2. 1/2 cup channa dal
3. 1/4 tsp cumin seed
4. 6 whole red chillies
5. 2 black cardamom
6. 6 peppercorn
7. 8 cloves of garlic
8. 1'' ginger
9. 1 cinnamon stick
10. 1/2tsp coriander powder
11. 1tbsp yogurt
12. salt to taste
13. oil for frying
14. chopped green chillies,coriander leaves, spring onion

METHOD

• soak channa dal for 30 minutes.
• in a pan add all the ingredients (1-12 ) with 1/2 cup of water and boil it on medium flame till meat and dal is cooked and all the water absorbed.
• cool the mixture and grind it.
• check the seasoning.
• add chopped green chillies,coriander leaves and finely chopped spring onions.
• make petties(kawabs) and shallow fry them on medium heat.
• serve hot with coriander chutney. 

MUTTON KABOB

INGREDIENTS

1. 1kg keema (mince meat)
2. 2onions chopped finely
3. 3 green chili chopped finely
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste
6. 1tbsp red chili powder
7. 1tbsp cumin powder
8. 1/2 tsp black pepper powder
9. 8 cloves powder
10. 10 green cardamom powder
11. 2 eggs beaten
12. oil for frying kabob
13. salt to taste

METHOD

• mix all the ingredients in mince meat except oil,leave it to marinate  over night or at least 4 hours.
• make one kabob and shallow fry it.check the seasoning.
• take some keema mixture and wrap around skewer, make all the skewers.
• barbecue them on medium hot coal.basting them with lemon juice and ghee or butter .
• serve them with coriander mint chutney.
• with this mixture make small petties and shallow fry  them on medium heat.

SHAMI KAWAB

INGREDIENTS

1. 500g mince meat without fat
2. 2 onion sliced
3. 1cup Channa dal
4. 10 cloves of garlic
5. 2'' ginger chopped
6. 6 whole red chilies
7. 4cloves
8. 2 black cardamom
9. 4 green cardamom
10. 1/2tsp black pepper
11. 2tsp black cumin
12. 2tsp poppy seeds
13. 1tsp aniseed
14. salt to taste

METHOD

• Mix all the ingredients with one cup of water,cook on slow fire until meat and dal are cooked and mixture is semi dry.
• grind the mixture.
• add chopped green  chilies and coriander leaves.adjust the seasoning.
• make patties and shallow fry them.
• by any reason if kawab breaks add one beaten egg in the mixture then fry.
• serve with coriander chutney.

LAZEEZ MUTTON LIVER

INGREDIENTS

1. 500 g liver cut in big cubes
2. 2 tbsp oil
3. 1/2 tsp black pepper
4. salt to taste
5. lemon juice

METHOD

• wash and drain liver pieces pat them to dry.
• heat oil add liver pieces ,add garam masala powder.
• cook it on medium heat until it gets tender and dry
• add salt and lemon juice
• serve with green chutney

GREEN CHUTNEY

1. 3 green chillies
2. 6cloves of garlic
3. 1 bunch of coriander leaves
4. 1/2 cup mint leaves
5. 1 lemon juice
6. salt to taste

In blender ,put all the ingredients and grind it till it becomes smooth paste.

KRAZY KORN

Ingredients:

1.         1 cup Corn

2.         2 Onions ,finely chopped

3.         1 tsp  Cumin seed (Zeera)

4.         1 tbsp Chaat Masala

5.         1 Green Chilly , chopped finely

6.         ½ tsp Red Chilli powder

7.         2 tbsp Coriander Leaves, chopped finely  

8.         Salt  to taste

9.         1 tbsp  Lemon Juice   

10.     2 tbsp Oil  

• Boil corn in water for 20 minutes
• Drain the water
• Heat the oil in a pan & add zeera, onion, green chillies, red chillies & sauté them
• Add the corn into the pan
• Add chaat masala and lemon juice
• Garnish with coriander.

Thanks Shabnam for sharing your recipe.

Chanchal Chana

INGREDIENTS

1. 1 cup black gram(kala chana)

2. 2 onions, chopped finely

3. 1 tsp cumin seed

4. 2 green chillies,chopped fine

5. 1 tbsp chat masala

6. 1 tbsp ginger chopped

7. 1 tbsp coriander leaves ,chopped

8. Salt per taste

9. 2 tbsp refined oil

METHOD

• Soak black gram for 3-4 hours
• Boil the chana with ginger and some salt
• Heat the oil in a pan add cumin,onion and green chillies saute' them.
• Add boiled chana in the pan
• Add chat masala
• Garnish with coriander leaves and chopped onion.
  
  
  Thanks for sharing this wonderful recipe, Shabnam

Keema Pyaaz Tikoney

INGREDIENTS

1.  250 g mutton keema

2.  1 onion, chopped

3.  1 tbsp chopped, garlic

4.  1 tbsp chopped,ginger

5.  1 tsp red chilli powder

6.  1 tsp garam masala

7.  1 tsp coriander powder
8.  Salt to Taste

9.  1 tbsp refined oil

10. 2 Onions finely chopped

11. 2  Green Chillies,chopped fine

12. 2 tbsp chopped mint leaves/coriander leaves

13.  1 tbsp chaat masala
14.   Samosa Pattis / Roomali Rotis
15. Oil for frying


Method:

•  In a non-stick pan, add 1 tbsp of refined oil, add onion, garlic,ginger. Saute them.
• Add Keema and other ingredients( red chilli powder, coriander, garam masala and salt) with 2 tbsp water . Mix it well and cook it until meat is tender and water evaporates.
• let the cooked keema cool.
• now in cooked Keema add 2 chopped onion,green chillies, chopped mint leaves, chaat masala and mix well.
• In samosa patti or strips of roomali roti put the stuffing and turn the strip to form a triangle.
• Deep fry as required.
• serve with green chutney.

Chicken Bhel

INGREDIENTS

1. 1/2 cup cooked,chopped chicken

2. 1/2 cup puffed rice

3. 1/4 cup chopped boiled potatoes

4. 1/4 cup boiled corn kernels

5. 1/8 cup chopped onion

6. 1/4 cup deseeded chopped tomato

7. 1 finely chopped green chilli 

8. 2 tbsp pomegranate seed

9. 2 tbsp salted peanuts

9. 1 tsp chat masala

10. 1/4 cup sev (can be bought from an Indian store)

11.1/2 cup sweet chutney(imli chutney)

12. 2 tbsp chopped  coriander leaves

METHOD

• In a big bowl put all the ingredients except chutney and sev. Mix them all
• Add chutney and toss well. Check and adjust the seasoning.
• Garnish with sev and green coriander. Serve Immediately.
  
  
  Variation - 2 Small Seekh Kabab (Kabab Koobideh) may also be cut into small rounds and be added instead/with chicken.

Wake up Upma

Ingredients

 

1.One Cup Suji (Semolina Flour)

2.2 Cups Water

3.¼ Cup Green Peas

4.1 Chopped, Onion

5. 1 tsp White Urad Dal

6. 3 – 4 Kari Patta

7. ½ tsp Rai (Mustard Seeds)

8. Pinch of Heeng (Asafoetida)

9. 1 tsp Lemon Juice

10. Chopped Tomato for garnishing

11.1 Chopped Green Chilli

12. Salt to taste

13.1 tbsp Refined Oil

                 

 Method    

• Dry and lightly roast suji
• Heat oil in a kadhi (wok), add rai, Urad Dal, hing and Kari patta,.
• Add chopped onion to above and sauté it.
• Add green chilli & green peas
• Add 2 cups of water and let it boil. On boiling add roasted suji.
• Add salt & lemon juice.
• Garnish with chopped tomato / (peanuts,cashews,coriander (dhania)*-optional)

Thank you Shabnam for sharing your delicious recipe!!

Bread Rolls on the Run

Ingredients                                                                                                                                                   

 

1. 4 Boiled  Potatoes
2. 1 Cup  Grated  Paneer  
3. 1/3 Cup Boiled Green Peas
4. 1  Chopped, Tomato
5. 2  Finely Chopped,  Green  Chillies
6. 2  tbsp  Coriander Leaves
7. Bread  Slices
8. 1  tsp  Chat Masala
9. Salt to taste  

Method

• Mash the potatoes
• Add all the ingredients except bread slices
• Soak bread slices in water for a few seconds
• Press bread slices by the palm to remove excess water
• Put the potato mixture in a slice of bread and make a roll
• Heat oil in the kadhai & deep fry them, till they turn golden brown
• Serve with tomato ketchup / green chutney       

Thank you Shabnam for sharing your recipe!!

Shahjahani Chana Dal

  INGREDIENTS

  1. 1cup boiled chick pea (chana dal)

  2. 1 tomato, cubed

  3. 1 small onion, cubed

  4. 1 small cucumber ,cubed

  5.  2 tbsp paneer ,cubed

  6. 1 green chilli, chopped

  7.  1 tsp chat masala

  8.  1tbsp lemon juice

  9.  2 tsp coriander leaves,chopped

  10. 1 tsp crushed cashew (optional)
  11.  Lettuce Leaves (optional)

 

METHOD

• Boil chana dal with salt and one tsp oil.Drain excess of water.
• In a big bowl put chana dal,cubed cucumber ,tomato,onion,paneer and chopped green chilli.
• Now add chat masala ,lemon juice and salt to taste in boiled chana dal .
• Toss it well
• In a big plate put some lettuce leaves and put  the chana dal mixture over it.
• Garnish it with chopped, coriander leaves and coarsely crushed kaju(optional).

Aloo Pakori

Ingredients 

1. 1 cup chickpea flour (basan)

2. 1 tbsp cornstarch

3.  Pinch of soda bicarb

4. 1/2 tsp ajwain (Carom Seeds)

5. 1/2 tsp cumin powder

6. 1 tsp green chilli ginger paste (Preparation Method mentioned under the Dahi Vada)

7. Salt to taste

8. 2 potatoes

9. Oil for frying

Method

• Wash,peel and cut potatoes into thin slices.Put them in hot salted water for 15 minutes to soften. Drain the water and let them cool.
• Sieve basan and corn starch together .Add all the ingredients, except oil and mix well
• Add enough water to make thin batter
• Heat oil in large frying pan .Dip potato slices one by one in batter.
• Deep fry the pakoris in hot oil and fry them till golden brown. The pakoris should be turned during frying.
• Serve with chutney or chilli garlic sauce

Variation - Instead of potatoes small whole spinach leaves,grape leaves,eggplant slices ,cheese slices and strips of bread slices can be used. 

Pyaz ki Pakori

Ingredients

1. 2 sliced onions

2. 1 cup chick pea flour(baisan)

3. 1 tbsp rice flour

4. Pinch of soda bi carbonate

5. 1/2 tsp ajwain

6. 1 tsp cumin seeds (zeera)

7. 2 green chilli chopped fine

8. 2 tbsp finely chopped coriander leaves  

9. Salt to taste

10. Oil for frying
11. Chat Masala (Optional)

Method

• Thinly slice onion 
• Sprinkle some salt and lemon juice over sliced onions
• In baisan add all the ingredients(1-9) and mix well ; then add water to make a thick batter.
• Add onion slices in mixture prepared in previous step.
• Put little batter at a time in hot oil, fry till golden brown turning in between
• Put fried pakoras on paper towel to remove excess oil.
• Sprinkle chat masala over them(optional)
• Serve with tomato ketchup.

Hide and Seek Sandwich

Ingredients


1.3 eggs (lightly beaten)

2.1 finely chopped onion 

3.1 finely chopped green pepper 

4.1 finely chopped green chilli 

5.1/2 tsp red chilli powder

6.1 finely chopped tomato 

7.1/2 tsp ginger paste

8.Salt to taste

9.2 tbsp oil

10. Bread Slices
11. Chili Garlic Sauce
12. Optional - Green Chutney

Method

1. Heat oil in a non stick fry pan
2. Add chopped onion and saute them

3. Add chopped green chilli,green pepper,tomato,ginger paste,red chilli and salt

3. Cook this mixture for three minutes or until tomatoes are soft

4. Add slightly beaten eggs in pan and scramble along with the rest of ingredients until eggs are fully cooked (Similar to a scrambled egg)

5. Add chopped coriander to the above

To prepare the sandwich

1. Spread butter on one slice,on the other slice spread chilli garlic sauce for the sandwich

2. Put the stuffing prepared above in between the slices
3. Place the sandwich in a sandwich maker
4. Serve Hot

Saboodana Cutlet

Ingredients

1. 1 cup soaked sabudana (Tapioca Pearls)

2. 2 Potatoes boiled and mashed (after removing the
    skin)

3  2 finely chopped Green chilli 

4. 3 tbsp roasted peanut powder (coarse)
5. 2 tbsp coriander leaves

6. 1 tbsp lemon juice

7. Salt to taste

Method

1. Soak sabudana(Tapioca Pearls) in water for an hour.

2. Drain water completely and spread sabudana paper towel to remove excess water.

3. Mix all the ingredients in sabudana and make cutlets.

4. Put the cutlets in the refrigerator for 15 minutes

5. Heat oil in kadhai(Small Wok) and deep fry them till they turn golden brown

6. Put them on paper towel to remove excess oil

7. Serve with tomato ketchup/green chutney.

Dahi Pakori

1.       1 cup chick pea flour (baisan)

2.       1 finely chopped green chilli

3.       1/4tsp asafoteida (Heeng)

4.       Pinch of sodium bicarbonate

5.       1 tsp chilli powder

6.       1 tsp salt

7.       500 ml. butter milk

Method

 1. Mix all the ingredients (except buttermilk)

 2. Add water to make thick batter and beat 

     well. Make pakoris (Pakori is a small patty)

 3. Heat oil in kadhai(wok)  and fry small   

     pakoris. 

 4. In butter milk add some salt and chilli powder mix well. 

 5. Add fried pakories in it.

 6. Leave it for an hour to absorb buttermilk in pakories

 7. To serve add green chutney and sprinkle chat masala .

 8. Garnish with coriander leaves.