Chapli Kabab By Chef Shireen Anwar

Ingredients:

Qeema 500 grams
Piyaz (medium size bareek kati hoi) 1 adad
Bareek kata hoa timatar 1 adad
Hari mirch 2 adad
Adrak lehsan ka paste 2 tbsp
Egg 1 adad
Oil for frying
Chapli kabab masala 1 packet

Method:

- Ek piyaley main ye sarey masalay qeemay main dal kar achi tarah mix karlein.
- Phir is k kabab bana kar hasb-e-zarorat oil main fry karlein.
- Ketchup ya chatni k sath serve karein.

Methi Corn Chicken By Chef Shireen Anwar

Ingredients:

Chicken (16 pieces) 1 kg
Choti methi 4 gatthi
Piyaz kati hoi 1 cup
Timatar katy howe 1 cup
Dahi 1 cup
Sweet Corn 1 cup
Oil 1/2 cup
Garam MAsala 1 tsp
Haldi 1 tsp
Salt 2 tsp (hasb-e-zaiqa)
Lal mirch pissi hoi 2 tsp
Adrak lehsan ka paste 2 tbsp
Hara Dhaniya 2 tbsp
Khoya 3 tbsp
Fresh cream 4 tbsp


Method:

- Chicken ko dahi, adrak lehsan ka paste, namak, pissi hoi lal mirch aur garam masala se marinate kar k ek hour k liye rakh dein.
- Ab oil garam kar k us main kati hoi piyaz achi tarah fry kar lein.
- Phir is main kati hoi piyaz, choti methi, adrak lehsan ka paste, haldi, pissi hoi lala mirch namak or katy howe timatar shamil kar k 10 minutes tak achi tarah fry karlein.
- Is k bad fry ki hoi chicken dalein or dhak kar galney tak pakayein.
- Ab is main sweet corn, khoya, garam masala, fresh cream or hara dhaniya dal dein.
- Mazedar methi corn chicken tayar hay. Garam garam nan k sath serve karein.

Sausage Kabab by Chef Shireen Anwar

Ingredients:

Beef Boneless 1/2 kg
Egg 1 adad
Hari mirch (kati hoi) 2-3 adad
Piyaz (bareek kati hoi) 1 adad
Bread slices 3 adad
Pani 1/2 cup
Lal mirch (pissi hoi) 1 tsp
Safaid Zeera 1 tsp
Adrak lehsan ka paste 1 tsp
Salt 1 tsp (hasb-e-zaiqa)
Garam Masala 1/2 tsp
Hara dhanya (kata hoa) 2 tbsp
Oil (garam kia hoa) 2 tbsp
Besan 4 tbsp

Method:
- Boneless beef ko adrak lehsan ka paste or hasb-e-zarorat pani k boil kar lein, yahan tak k pani khushk hojaye or gosht gal jaye.
- Ab gosht ko thandakar k machine main bareek pees lein.
- Is main 3 adad bheegi hoi bread slices, safaid zeera, namak, pissi hoi lal mirch, pissa hoa garam masala, kati hoi har mirch, kata hoa hara dhaniya, bareek kati hoi piyaz, anda or garam oil dal kar achi tarah mix kar lein.
- Ab is k sausage kabab bana kar garam oil main deep fry kar lein. Mazedar sausage kabab tayar hain. Chatni ya ketchup k sath garam garam serve karein.

Galawati Pasanday by Chef Shireen Anwar

Ingredients:

Beef pasandy 1/2 kg
Dahi 1 cup
Oil 1/4 cup
Dhanya pissa howa 1 tsp
Lal mirch pissi hoi 1 tsp
kuti hoi lal mirch 1 tsp
salt hasb-e-zaiqa
Lehsan Adrak ka paste 1 tbsp
Papety ka paste 1 tbsp
Garam masala 1/2 tsp
Besan (Bhuna howa) 2 tbsp
Piyaz (Tali hoi or pissi hoi) 2 tbsp

For garnishing: Piyaz (rings ki shape main katy howe, hiri mirch, podiney k patty)

Method:

- Pasanday main papety ka paste, namak, bhuna hoa besan, tali or pissi hoi piyaz, garam masala, dahi, adrak lehsan ka paste, pissa howa dhanya, pissi or kuti hoi lal mirch mix (marinate) kar k 1 hour k liye rakh dein.
- Ab koely ka dam dein or oil garam kar k is main marinate kiye howe pasanday dal kar halki aanch per 20 minutes tak pakayein, yahan tak k wo gal jayein or fry hojayein.
-Akhir main inhain nikal kar piyaz k rings, hiri mirch or podiney k patton se garnish kar k serve karein.