bbq show by shireen
Seekh Kebab
1/2 kg Mince - double machined*
1-1/2 tsp Salt
1-1/2 tsp Chili powder
1 Tbsp garam masala powder heaped
2 Tbsp raw onion grated (water removed)
2 Tbsp Ghee (only 1Tbsp if there is fat in mince)
1 Tbsp Corn flour - heaped
1 Tbsp Ginger garlic paste - heaped
1 Tbsp Coriander leaves - chopped
Preheat oven to 180 degrees.
In a bowl add all ingredients.
Mix well by hand. Allow meat to marinate for at least 30 minutes. (mince mix can be left overnight)
Using a skewer, shape kebab, remove skewer and place on a oven tray.
(if cooking on BBQ, have a skewer in each kebab whilst cooking).
Cook in a preheated 180 degree oven for 20 minutes. There is no need to turn.
Remove from oven.
Heat a coal in the stove, once hot place in a foil cup and add a drop
of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with paratha and chutney.
Enjoy.
*get meat washed prior to being minced. Do not wash after or mince will have too much water in them and won't hold shape.
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Tandoori sekh kabab
Ingredients
Mince ½ kg
Onion 1 raw grinded
Ginger garlic paste 2 tsp
Green chili 8 grinded
Coriander leaves 3 tbsp grinded
Mint leaves 10 grinded
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Poppy seeds 1 tsp
Roasted gram 2 tbsp
All spice 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Raw papaya grinded 1 tsp
Makai ka aata 3 tbsp heaped
Egg 1
Method
Slightly roast fennel seeds, coriander seeds, poppy seeds and grind finely with roasted gram, squeeze moister from mince, marinate mince with grinded raw onion, ginger garlic paste, grinded green masala, raw papaya, grinded dry masala, all spice, salt, chili powder, egg and makai ka aata, mix all very well, leave to marinate for 1 hour, shape into seekh kababs, fry on a tawa in 2 tbsp oil. Serve with chatni.
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Chicken Tikka
2 breast and 2 maryland (leg and thigh) Chicken pieces
1 Tbsp Chili powder heaped
1-1/2 tsp Salt
1 Tbsp Ginger garlic paste heaped
4 Tbsp Lemon juice
2 Tbsp Yogurt - beaten
pinch Tandoori colour
2 Tbsp oil or ghee
In a bowl add all marinade ingredients and mix well.
Slash cuts in chicken, and add marinade. Mix well so all chicken is
covered. Leave for at least 2 hours, preferably overnight. (cover bowl
with plastic wrap and keep in fridge).
*if cooking on BBQ, place chicken on skewers and cook. Then in the last 2 minutes brush with oil to keep juicy.
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to chicken. Cook for 15 minutes, then turn pieces over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
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Chicken Tikka
Ingredients
Chicken (Cut into 4 tikka pieces) 1
Chili powder 2 tsp
Salt 1-1/2 tsp
...Ginger garlic paste 1 tbsp heaped
Lemon juice ¼ cup
Yogurt 2 tbsp
Orange food color pinch
Method
Mix all above together in lemon juice and marinate chicken with the paste. Leave it for 2 hours. Bake in a pre heated oven, for 30 minutes on 180 degrees. Brush with ghee. And serve with Chatni and salad
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to
chicken. Cook for 15 minutes, then turn pieces over and cook for another
15 minutes.
Heat a coal in the stove, once hot
place in a foil cup and add a drop of oil. Cover tray immediately with
foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
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Behari Kabab
1/2 kg beef meat cut like Pasanda
2 tsp Ginger garlic paste
2 Tbsp Onion grated, water removed
3 Tbsp Yogurt - beaten
1 Tbsp raw papaya paste heaped (with skin)
2 tsp Chili powder
1-1/2 tsp garam masala powder
1-1/2 tsp
4 TbspOil
Mix all ingredients well (except meat) and then add beef and mix well so meat is thoroughly covered. Leave for 2 hours.
Ideally, for best flavour donot add the raw papaya paste straight away,
and marinate overnight - adding papaya paste 2 hours prior to cooking.
Preheat oven to 180 degrees.
Using a skewer thread the meat in a 'W' or zig zag action. Once all done, place on a rack over an oven tray.
Spread excess marinade in beef, turn over and spread the last of the marinade.
Cook beef for 15 minutes, turn over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop
of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with chutney and paratha.
Enjoy
*if you can't find raw papaya - you can use ripe ready for eating papaya with skin.
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Bihari kabab
Ingredients
Beef ½ kg cut into long strips
Raw papaya grinded 1 tbsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup
Method
Marinate beef with Raw papaya grinded 1 tbsp, Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup and marinate for 2 hours, put on skewers, BBQ or fry, give dum of coal, serve with chatni and fresh salad.
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Behari Kabab
Ingredients
Pasanday ½ kg
Ginger garlic paste 2 tsp
Onion grinded 2 tbsp
...Yogurt 3 tbsp
Raw papaya paste 1 tbsp heaped
Chili powder 2 tsp heaped
All spice powder 1-1/2 tsp
Salt 1-1/2 tsp
Oil ¼ cup
Method
Marinate pasanday with all above for 1 hour. Put on skewers, and bake in a pre heated oven on 180 degrees for 30 minutes. Give Dum of coal and serve garnish with onion, tomatoes and lemon
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm waterto knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
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Imlee Ki Chutney
1-1/2 cup Tamarind pulp
4 Green chilies
1/2 tsp Chili powder
1 tsp Garlic paste
3 Tbsp Coriander leaves
10 Mint leaves
1 tsp Sugar
1/4 tsp Salt
1 tsp Roasted cumin seeds
Wash corriander and mint. Add all ingredients with corriander and mint in a blender, and blend till smooth.
Serve with Bihari and Seekh kebabs and chicken tikka.
Enjoy
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Paratha
4 cups Flour
1/2 tsp Salt
1 Tbsp Oil
Luke warm water - as required
Santh (filling)
2 Tbsp Ghee -unmelted
1 Egg white
2 Tbsp Flour
In a large bowl seive flour.
Add salt to flour and adding a small amount of water at a time, knead
to make a dough that isnot too hard or soft. Rub oil over top of dough
and cover with a wet napkin or tea towl.
Allow dough to rest for 15 minutes.
Roll dough into a log and cut into 6 pieces.
Take one pieces of dough, roll out using oil not flour to roll to
quarter plate size. Spread with a spoon of santh. and then roll like a
Swiss roll. Hold each end of roll, and bounce dough down to bench so
centre of roll hits bench and stretches. Then spiral dough and make into
a ball. Brush some oil on each ball and leave for 15 minutes.
Heat Ghee in a karhai .
Roll each ball into a thin paratha and make a hole in the centre. Deep fry till light golden brown on each side.
Cut into 4 and serve with seekh kebabs and chutney.
Enjoy
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JHATPAT SEEKH KABAB
Ingredients:
Chicken mince ½ kg
Onion 1 medium
Ginger finely chopped 1 tbsp
Green chilies 6 chopped
Coriander leaves 4 tbsp
Mustard powder ½ tsp, heaped
Black pepper powder 1 tsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil 2 tbsp for frying
Method:
1. Mix all above together very well
2. Make in the shape of seekh kabab & pan fry.
note INSTEAD OF FRYING U CAN BAKE IN OVEN FOR HEALTHY DIET .HAVE THESE KABABS WITH LOTS OF SALAD.ENJOY
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Chicken Bihari Roll
Ingredients
Chicken 250 gram
Raw Papaya 1 tsp
Chili powder 1 tsp heaped
All spice ½ tsp
Salt 1 tsp leveled
Turmeric a pinch
Roasted and crushed cumin1 tsp
Ginger garlic paste 1 tsp
Yogurt 2 tbsp heaped
Ingredients for Chutney
Tamarind pulp ¼ cup
Coriander leaves 2 tbsp
Green chilies 2
Mint leaves 8
Cumin seeds1 tsp
Garlic chopped ½ tsp
Yogurt 2tbsp
Ingredients for Paratha
Flour 2 cups
Fine wheat flour1 cup
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Water to knead
Ghee for filling and frying
Method
Cut 250 gm chicken into thin long strips. Marinate with 1 tsp raw Papaya, 1 tsp Chili powder, ½ tsp all spice, 1 tsp Salt, a pinch Turmeric, 1 tsp roasted crushed cumin seeds, 1 tsp ginger garlic and 2 tbsp Yogurt for 1 hour, pan fry in 2 tbsp oil, Give it dum of coal and keep aside.
Method for Chutney
Blend together ¼ cup tamarind pulp, 2 tbsp coriander leaves, 2 green chilies,
8 mint leaves, 1 tsp cumin seeds, ½ tsp chopped garlic and 2tbsp yogurt till smooth.
Method
In a bowl mix together the 2 cup flour, 1 cup fine wheat flour, ½ tsp salt, 1 tbsp sugar and lukewarm water as required. Knead to form smooth dough.
Divide dough into equal portions and shape into round balls.
Roll out each ball of dough into a disc. Heat oil in a griddle and fry the parathas
To assemble paratha
Take prepared paratha, spread with Bihari chicken, top with onion rings, mint leaves, some chatni, and roll tightly, re-roll in butter paper and serve immediately.
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Frozen seekh kabab
Ingredients
Chicken mince ½ kg choppazrie
Salt 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Ginger garlic paste 1 tsp
All spice 1 tsp
Roasted gram flour 1 tbsp heaped
Raw onion ground 1
Ghee 1 tbsp heaped
Method
Choparrzie ½ kg chicken mince mix in it 1 tsp salt, 1 tsp chili powder, 1 tsp ginger garlic paste, ½ tsp black pepper, 1 tsp all spice, 1 tbsp roasted gram flour, 1 grounded raw onion and 1 tbsp ghee, mix all very well marinate for 30 minutes, make in the shape of seekh kabab give dum of coal and freeze till required.
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Frozen spicy tikka
Ingredients
Boneless chicken ½ kg
Yogurt 2 tbsp
Chili powder 1 tsp heaped
Salt 1 tsp
Ginger garlic paste 1 tsp heaped
Lemon juice 2 tbsp
Crushed cumin seeds ½ tsp
All spice ½ tsp
Method
Cut ½ kg chicken into 2 inch cubes, marinate with 2 tbsp yogurt, 1 tsp chili powder, 1 tsp salt, 1 tsp ginger garlic paste, 2 tbsp lemon juice, ½ tsp crushed cumin and ½ tsp all spice, leave to marinate for 1 hour, give dum of coal, put on skewers and freeze till required.
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