Starters :-
Tangdi Kabab :-
Ingredients:
- 4 drum sticks
- 2 tbsp oil
- 3 tbsp Lemon juice
- 4 tbsp Yogurt
- 2 tbsp Ginger- garlic paste
- ½ tbsp Red Chilli Powder
- 1½ tbsp Garam Masala Powder
- Salt as for taste
- 1 tbsp Chat Masala
Method:
Step 1: Make a cut in all drum sticks from all the sides and then mix with salt and lemon juice. Marinade it for 1hour.
Step 2: Make a second marinade- mix everything. Yogurt, ginger – garlic paste, red chilli powder, salt, garam masala.
Step 3: Take out the drum sticks from the first marinade and put in the second marinade for 2 hours.
Step 4: Cook in the oven with full heat and power for 5 mins.
Step 5: Take it out and with a brush put oil around it.
Step 6: Again keep in the oven for another 10 mins.
Step 7: Take it out and put some chat masala and lemon juice on the top and serve with some salad.
Seekh Kabab :-
Ingredients:
500 gms Chicken Mince
3/4 tsp Garam Masala
1 tsp Garlic Paste
1 tsp Ginger Paste
2 Onion Chopped
2 tsp Carom Seeds / Thyme
2 tsp Dried Mango Powder
3 tbsp Cumin Seed
1 tsp Black Pepper
1 tbsp Chat Masala
1 tbsp Lemon Juice
Method:
Step 1: Wash the minced chicken and put in a strainer and gently press to squeeze out all the water.
Step 2: Mix all the ingredientsexcept chat masala and lemon juice, to the minced chicken and knead well. Keep aside for 1 hour.
Step 3: Heat a gas oven or an electric oven with the skewers. Take a big ball of minced chicken mixture and hold a hot skewer carefully in the other hand.
Step 4: Press the mince on to a hot skewer. The minced chicken will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers.
Step 5: Place the skewers in the oven. Keep rotating the skewers occasionally.
Step 6: When cooked, gently remove the kababs from the skewers with the help of a napkin.
Step 7: Shallow fry the kababs on a non-stick pans in 1 tablespoon oil.
Step 8: To serve sprinkle some chat masala and lemon juice on the kababs.
Kathi Roll Kabab :-
Ingredients:
3 tbsp oil
1 tsp cumin seeds
1 large onion sliced thinly
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
300 Gms boneless, skinless thigh chicken (into cubes/ pieces)
3 tomatoes chopped fine
Salt to taste
6 Puff Pastries
6 eggs
1/2 cup Mint-Coriander Paste
Method:
Step 1: Heat the oil (3 tbsp) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
Step 2: Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders including garam masala and fry until oil begins to separate from the masala (spice-onion mix).
Step 3: Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is tender. There should be almost no gravy at this stage.
Step 4: Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put Puff Pastries onto the still 'wet' egg and allow cooking. The egg will soon cook and 'set'. This is when you flip the egg- Puff Pastries over. Cook for 30 seconds and remove from the pan.
Step 5: To assemble the rolls: Lay one egg- Puff Pastries on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice. Now add roughly 2 tbsp of the cooked chicken in a line down the centre of the Puff Pastries. Roll tightly. You can wrap in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot.
Kabab :-
Ingredients:
500 gms Chicken Mince
3/4 tsp Garam Masala
1 tsp Garlic Paste
1 tsp Ginger Paste
2 Onion Chopped
2 tsp Carom Seeds / Thyme
3 tbsp Cumin Seed
1 tsp Black Pepper
3 bread crumbs
1 tbsp Chat Masala
1 tbsp Lemon Juice
Method:
Step 1: Wash the minced chicken and put in a strainer and gently press to squeeze out all the water.
Step 2: Mix all the ingredients except chat masala and lemon juice, to the minced chicken and knead well. Keep aside for 1 hour.
Step 3: Make few round pieces with the mixture.
Step 4: Deep fry all the cutlets until it changes to brown colour.
Step 5: To serve sprinkle some chat masala and lemon juice with salad on the Kabab.
