Malai kabab

Ingredients
Undercut long pasanday ½ kg
Ginger garlic paste 1 tsp
Ripe papaya grinded 1 tbsp heaped
Green chilies 1 tsp grinded
Coriander leaves 2 tbsp grinded
Mint leaves 12 grinded
Salt 1 tsp
Malai ½ cup
Eggs 2 separated
Wheat flour as required to roll kababs
Oil for frying
Method
Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.

Macaroni Croquettes

Ingredients:
Chicken Breast (cubes) 300 gm
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili Sliced 3-4
Carrot Sliced 1 medium
Spring Onion Sliced 3 pcs
Oil ½ cup
Onion Chopped 1 Medium
Bread Slice 2 pcs
Bake Parlor Pasta Vermicelli and Bake Parlor Sachet
Method:
• Boil Vermicelli in salted Boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta and mix. Set aside.
• In a pan, add in 5 tbsp oil. Add ginger garlic and onion and fry for 2 minutes on a medium heat. Add chicken and Masala Mix sachet. Fry for a minute, add 2 cups of water, bring it to a boil and cook on a high heat till all the ingredients dries up. Remove and cool.
• In a chopper, add bread slice, cooked chicken, carrot, green chilies, and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
• Make croquettes. Heat oil in a pan and fry them. Remove and serve hot.

Chelo kabab with saffron rice

Ingredients for kabab
Beef mince ½ kg
Onion 1 raw grinded
Salt 1 tsp
Ginger 1 tbsp heaped
Black pepper 1 tsp
Allspice 1 tsp
Baking powder ¼ tsp
Baby tomatoes 12
Small baby onion 12
Butter 2 ounces
Ingredients for saffron rice
Sela rice 250 gm soaked for 1 hour
Black cumin seeds ½ tsp
Cloves 6
Green cardamom 4
Zarda color ¼ tsp
Salt 1 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Butter 2 tbsp
Method for kabab
Chopperize together mince, raw onion grinded, salt, ginger, allspice, black pepper and baking powder until smooth, make into small oval kababs and pan fry then give dum of coal. Slightly roast on a grill pan tomatoes and onion, serve with chelo kabab and saffron rice.
Method for rice
Boil rice with yellow color, whole spices and salt, drain. Put in a pan with butter, saffron and Kewra, leave it on dum for 10 minutes, serve with chelo kabab.

Deep fried chicken tikka

Ingredients
Chicken 1 kg 4 pieces give cuts
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Zarda color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle
Method
Wash and dry chicken pieces well, give deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

Tawa seekh kabab

Ingredients
Mince ½ kg
Curd cheese 2 tbsp
Onion 1 grated and squeezed out water
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tbsp
Cumin 1 tbsp
Coriander 1 tsp
Coriander leaves 2 tbsp
Green chilies 2 to 3 chopped
Tomato 1 cut into julienne
Capsicum 1 julienne
Onion 1 cut into rounds and then halves
Method
Marinate mince with salt, chili powder, coriander powder, ginger garlic, grated onion, curd cheese and chopperize well. Mix well and make into seekh kabab shape, pan fry on a tawa, add in vegetable julienne, cook for 5 minutes, lastly add roasted cumin and remove.

Kachri Kebab

INGREDIENTS

Beef Mince ½ kg (do not wash)
Onion 1 sliced
Poppy Seeds 1 tbsp
Desiccated Coconut 1 tbsp
Roasted Gram 2 tbsp
Ginger Garlic 1 tbsp
Salt 1 tsp
Chili Powder 1 tsp heaped
All spices 1 tsp
Kachri Powder 1 tsp

METHOD
Grind together mince and onion very finely in chopper, keep aside. Dry grind poppy seeds, coconut and roasted gram and add to the mince with all the rest ingredients and grind once again, make into kababs and shallow fry. Keep the coal on simmer.

Seekh Kebab Handi Masala

INGREDIENTS
INGREDIENTS FOR KABAB
Mince ½ kg doubled
Ginger Garlic 1 tbsp
Chili Powder 1 tsp heaped
All Spice 1 tsp heaped
Salt 1 tsp
Crushed Coriander 1 tsp
Roasted Cumin Crushed 1 tsp
Egg 1 beaten
Bread 2 slices soaked in water
INGREDIENTS FOR MASALA
Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
Salt 1 tsp
Chili Powder 1 ½ tsp
Ginger Garlic 1 tbsp
All Spice 1 tsp
Oil ½ cup
Yogurt Whipped ½ cup
Butter 4 ounces
Coconut Milk Powder 2 tbsp
Tomatoes 3 chopped
Green Chilies Chopped 2
Ginger Julian 2 tbsp

METHOD FOR KABABS
Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp, Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame, lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum. Serve with roghni nan.

Rice flaked cutlets

Pasta Kababs

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.
In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.

Dum kay fried kababs

INGREDIENTS

Boneless Beef ½ kg
Ginger Garlic 1 tbsp
Green Chilies (grinded) 1 tbsp
Whole Red Chilies 8
Whole White Cumin 1 tsp
Salt 1 tsp
Water 2 cups
Potatoes (boiled and mashed) 1 cup
Suree Chili Sauce 3 tbsp
Suree Soya Sauce 1 tbsp
Chat Masala 1 tsp
All Spices ½ tsp
Black Pepper ½ tsp
Onion (finely chopped) 1 cup
Coriander Leaves (chopped) 3 tbsp
Green Chilies (chopped) 4
Eggs 2
Bread Crumbs as required

METHOD
In a pressure cooker, add boneless beef with ginger garlic, grinded green chilies, whole red chilies, cumin seeds, salt and water. Cook till tender and dry, cool beef and chopperize. Then add in it mashed potatoes, chili sauce, soya sauce, chat masala, all spice, black pepper, chopped onion, chopped hara masala, egg 1. Mix well. Make into patty shaped kabab. Dip in egg and bread crumbs and deep fry.

Nawabi zafrani kabab

Ingredients
Boneless chicken ½ kg
Yogurt ½ cup
All spice 1 tsp
Cream ½ packet
Salt 1 tsp
Crushed red pepper 1 tsp
White pepper ½ tsp
Lemon juice 2 tbsp
Desiccated coconut 1 tsp
Egg 1
Lemon juice 2 tbsp
Saffron ½ tsp soaked in 2 tbsp hot milk
Oil ¼ cup
Method
Marinate chicken cubes with Yogurt ½ cup
All spice 1 tsp
Cream ½ packet
Salt 1 tsp
Crushed red pepper 1 tsp
White pepper ½ tsp
Lemon juice 2 tbsp
Desiccated coconut 1 tsp
Egg 1
Lemon juice 2 tbsp
Saffron ½ tsp soaked in 2 tbsp hot milk
Oil ¼ cup for 2 hours. Put on skewers and grill over medium flame, give dum of coal, serve with chatni.

Thai Style Red Kabab

Ingredients
Boneless chicken ½ kg big cubes
Suree siracha sauce 2 tbsp
Sweet chili sauce 2 tbsp
Soya sauce 2 tbsp
Hoisen sauce 1 tbsp
Coconut milk 2 tbsp
Capsicum 1 cut into square cubes
Onion 1 cut into square cubes
Method
Marinate chicken cubes with suree siracha sauce, soya sauce, Hoisen sauce and coconut milk for 30 minutes put on skewers alternating with vegetable cubes, pan fry in 2 tbsp oil, serve on a bed of boiled rice, garnish with chopped mint and coriander.

Handi tikya kabab

Ingredients
Mince ½ kg
Onion 1
Green chilies 4
Ginger garlic 1 tbsp
Coriander leaves 2 tbsp
Chapli kabab masala 1 packet
Egg 1
Bread slice 1
Ingredients for masala
Oil ½ cup
Onion 1 blended
Tomatoes 2 blended
Ginger garlic 2 tsp
Yogurt ½ cup
Chili powder 1 tsp
Salt 1 tsp
Allspice ½ tsp
Method for kabab
Put mince with chapli kabab masala, egg, bread, onion, ginger garlic, green chili and coriander leaves in a chopper and grind well, make flat tikkis and keep aside.
For masala
Heat oil in a handi add blended masala of onion and tomato with ginger garlic paste, salt, chili powder, allspice, yogurt, fry well add kababs, leave it on dum for 15 minutes, serve garnished with chopped coriander leaves.

Stuffed mince kababs

Ingredients
Mince 250 gm
Water 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Salt 1 tsp leveled
Ginger garlic 1 tsp
Onion chopped 2 tbsp
Potatoes ½ kg peeled, boiled and mashed
Eggs 1 to 2 beaten
Bread crumbs as required
Oil 2 tbsp
White vinegar 2 tbsp
Wooster sauce 2 tbsp
Black pepper ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
Chopped coriander and green chilies as required
Method
Boil mince with one cup water, salt, chili powder, turmeric, ginger garlic and chopped onion till water dries completely, then add in the mince vinegar Wooster sauce, black pepper, mustard powder, fry well, cool mince add chopped coriander and green chilies, take a portion of boiled potatoes, fill with 1 tsp of mince filling, form into a Pattie shape, dip in beaten egg, roll in crumbs and deep fry.

Foil kababs

Ingredients for kababs
Mince ½ kg
Ginger garlic 1 tbsp
Salt 1 tsp
Water 1 cup
Onion 2 chopped
Green chilies 6 chopped
Coriander chopped 2 tbsp
Mint chopped 2 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Bread crumbs as required
Eggs 1 – 2
Foil cut into 6*6 inch pieces
Ingredients for stuffing
Hard boiled eggs 3 chopped
Salt and pepper ½ tsp each
Coriander and mint leaves chopped 1 tbsp each
Onion chopped 3 tbsp
Ingredients for gravy
Oil ¼ cup
Onion 1 grated
Yogurt 1 cup
Ginger garlic 1 tsp
Cumin roasted and crushed 1 tsp
Salt ½ tsp
Cashew nuts grinded 10
Green chilies 6 grinded
Allspice 1 tsp
Coriander leaves 2 tbsp
Method for kababs
Boil mince in a pan with a ginger garlic paste, salt, chili powder, coriander powder and 1 cup water till tender and water dries, remove, cool, put in a chopper with chopped onion, green chilies, coriander and mint, allspice and 1 egg, chopperize well, make equal size balls, flatten on your palms and put in 1 tbsp of stuffing form into oblong kababs, roll in bread crumbs, fry till golden in color, remove and keep aside.
Ingredient for gravy
Heat oil add chopped onion, fry till light golden, add in grinded cashew nuts and green chili paste, add beaten yogurt with 1 cup water, cook till thick, add ginger garlic, salt, allspice, place kababs in foil and pour 1 tbsp gravy, seal and place all the kababs in foil in the oven for 10 to 15 minutes, serve hot.

Foil kababs

Ingredients for kababs
Mince ½ kg
Ginger garlic 1 tbsp
Salt 1 tsp
Water 1 cup
Onion 2 chopped
Green chilies 6 chopped
Coriander chopped 2 tbsp
Mint chopped 2 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Bread crumbs as required
Eggs 1 – 2
Foil cut into 6*6 inch pieces
Ingredients for stuffing
Hard boiled eggs 3 chopped
Salt and pepper ½ tsp each
Coriander and mint leaves chopped 1 tbsp each
Onion chopped 3 tbsp
Ingredients for gravy
Oil ¼ cup
Onion 1 grated
Yogurt 1 cup
Ginger garlic 1 tsp
Cumin roasted and crushed 1 tsp
Salt ½ tsp
Cashew nuts grinded 10
Green chilies 6 grinded
Allspice 1 tsp
Coriander leaves 2 tbsp
Method for kababs
Boil mince in a pan with a ginger garlic paste, salt, chili powder, coriander powder and 1 cup water till tender and water dries, remove, cool, put in a chopper with chopped onion, green chilies, coriander and mint, allspice and 1 egg, chopperize well, make equal size balls, flatten on your palms and put in 1 tbsp of stuffing form into oblong kababs, roll in bread crumbs, fry till golden in color, remove and keep aside.
Ingredient for gravy
Heat oil add chopped onion, fry till light golden, add in grinded cashew nuts and green chili paste, add beaten yogurt with 1 cup water, cook till thick, add ginger garlic, salt, allspice, place kababs in foil and pour 1 tbsp gravy, seal and place all the kababs in foil in the oven for 10 to 15 minutes, serve hot.

Meat ball lollypops

Ingredients:
Mince ½ kg
Onion 1 ground
Salt 1 tsp
Black pepper 1 tsp
Paprika 1 tsp
Corn flour 2 tbsp
Ginger garlic 1 tsp
Egg 1
Bread 2 slices soaked in milk
Coriander leaves 2 tbsp
Ingredients for salt:
Oil 2 tbsp
Garlic paste 1 tsp
Onion chopped 2 tbsp
Ketchup ½ cup
Chili sauce 1 tbsp
Water 1 cup
Corn flour 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Method for meatballs:
1. put all together in a chopper, chopperize until smooth.
2. make into round balls. shallow fry
3. toss in sauce. serve in a platter, fized with lolly pop sticks
4. serve sprinkles with fnely chopped coriander
method for sauce:
1. heat oil, fry onion and garlic paste till transparent
2. add ketchup, chili suace, water, corn flour, salt and pepper. cook till thick. add in meat balls. cook till well coanted in sauce.

Noodles and vegetable kabab

Ingredients
Boiled noodles 2 cups
Carrots 1 cut into tiny cubes and boiled
Capsicum 1 cut into tiny cubes
Cabbage 1 cup cut into tiny cubes
Crushed red pepper 1 ½ tsp
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Potatoes boiled and mashed 2 cup
Salt 1 ½ tsp
Cumin roasted and crushed 1 tsp
Chat masala 1 tsp
Fresh bread crumbs 1 ½ cup
Egg 1 to 2
Method
Boil noodles and boil carrots, boil potatoes and mashed, mix all together except egg and crumbs, make into Pattie shape, make a hole in center like waras, dip in eggs, roll in crumbs, deep fry.

Dhuan dhar handi kabab

Ingredients
Mince double machined ½ kg
Salt 1 tsp
Chili powder 1 tsp heaped
Allspice 1 tsp
Roasted and crushed cumin 1 tsp
Ginger garlic paste 2 tsp
Onion 1 raw grinded
Onion 1 brown grinded 2 tbsp
Bread slices 2 large
Coriander leaves 2 tbsp chopped
Green chilies 3 to 4 chopped
Egg 1
To serve
Butter 2 tbsp
Onion rings
Tomato rings
Mint leaves
Method
Marinate mince with all the above ingredients Salt 1 tsp, Chili powder 1 tsp heaped, Allspice 1 tsp, Roasted and crushed cumin 1 tsp, Ginger garlic paste 2 tsp, Onion 1 raw grinded, Onion 1 brown grinded 2 tbsp, Bread slices 2 large, Coriander leaves 2 tbsp chopped, Green chilies 3to 4 chopped, Egg 1 for 2 hours, make into sausage shape kababs, pan fry, give dum of coal, serve in a handi, top with 2 tbsp butter, onion rings, tomato rings and mint leaves.

Instant seekh kabab

Ingredients
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
Method
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.