Lakhnawi Kabab By Chef Sara Riaz

Ingredients:

Qeema    1 pao
Garam masala pissa hoa 1 tsp
Sabit dhanya  1/2 tsp
Sabit Zeera 1/2 tsp
Piyaz 1 adad
Besan (bhuna hoa) 1 tsp
Dahi    1 tsp
Kacha papeeta     1 tsp
Adrak lehsan ka paste    1 tsp
Lal mirch powder    1/2 tsp
Salt Hasb-e-zarorat

Method:

- Qeemay ko ek piyaley main dal dien.
- Ab us main bhuna hoa besan, dahi, papeeta, namak, lal mirch or garam masala shamil kar k ache tarah mix karlein.
- Ab hath geela kar k is mixture ko kebab ka shape dein or shallow fry karlein.
- Imli ki chatni k sath serve karein.

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.

Afghani Kabab

Ingredients:

Qeema (bareek) 1 kg
Piyaz (medium size) 2 adad
Timatar 1 kg
Ghee/Oil 1/2 cup
Hari Mirch 10 adad
Kali Mirch 1.5 tsp
Salt Hasb-e-zaiqa

Method:

- Piyaz ko bareek kat lein. Kali mirch ko pees lein. 5 adad hari mirch kat lein.
- Qeemay main piyaz, kati hoi hari mirch, pissi hoi kali mirch or namak dal kar achi tarah mix karlein.
- Ab is qeemay k 4 barey pairey bana lein.
- Ab ek barey or phailay howe frying pan main halki si chiknai laga kar qeemay k in pairon ko ache tarah seink lein.
- Jab ache tarah seink jayein to inhain utaar kar thanda kar lein.
- Ab in parion ko bareek bareek kat lein
- Tamataron ko ubaal kar pees lein.
- Ek degchi main halka sa oil garam karein.
- Ab is main bachi hoi hari mirchein, tamatar, pissi hoi kali mirch or namak dal dein. Ab qeemay k qatlon ko tamatar wali degchi main phela kar dalein or halki aanch per dam dein.
- Mazedar afghani kabab tayar hain. Garam garam 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.

Chapli Kabab

Ingredients:

qeema 1/2 kg
sabit dhanya kuta hoa 2 tbsp
egg 2 adad
zeera kuta hoa 2tbsp
anar dana 1 tbsp
piyaz bareek kati hoi 3 adad
hari mirch bareek kati hoi 4 adad
lal mirch kuti hoi 1 tbsp
lehan ka paste 1 tbsp
tamatar, kheeray k slices for garnishing
oil for frying
salt hasb-e-zarorat

Method:
-Ek bowl main qeema main upar diye gaye saarey masalay mix kardein.eggs ko bhi phaint kar qeemay main shamil kardein or kuch dair k liye rakh dein.
-Ab frying pan main oil garam karein, or qeemy k kabab bana kar fry karein. dark brown honay per nikal lein.
- Tamatar or kheery k sath garnishing kar k ketchup k sath garam garam serve karein.

Kachchay Kaily (banana) kay Kabab

Ingredients:

Kachchy kaily 6 adad
chanay ki daal 1/2 cup
salt hasb-e-zaiqa
safaid zeera, kali mirch pissi hoa 1 tsp
lehsan adrak ka paste 1 tbsp
lal mirch pissi hoi 1 tbsp
oil 2 tsp

Method:

- kailon k chihlkay utaar kar 3-4 pieces kar k daal k sath ubaal lein.jab dono gal jayein to pani se nikal lein.
- ab kailon or daal ko ache tarah pees lein.
- Phir us main safaid zeera, kali mirch, lehsan adrak paste, lal mirch, namak dal ker mix karlein or kabab ki shape main tikya bana lein.
- Fry pan main oil garam karein (karahi use na karein). Halki aanch per thorey se oil main kabab ko fry karein. Brown honay per nikal lein. Garam Garam ketchup k sath serve karein

Potato Chicken Kabab

Ingredients:

chicken boneless (4-5) normal size pieces
hara dhanya 3/4 bunch
hari mirch 3-4 adad
soya sauce 2 tbsp
aalo 4-5 adad
garam masala half tsp
egg 2 adad


Method:

Aalo ko chhel kar chicken k sath thoray pani main soya sauce or thora sa dhanya dal kar ubal lein. is tarah k paani usi main khushk hojaye. ab chicken k bht choty pieces karlein (bareek reshay karlein). aalo ko achi tarah mesh karlein ab aalo main chicken k pieces, namak, dhanya, hari mirch or garam masala dal k bht achi trh mix karlein or kabab ki shape de dein. phir egg phaint lein or kabab ko anday main lapait kar fry karein, golden brown honey per nikal lein. garam garam kabab ko ketchup ya chantni k sath serve karein

Nargasi Kabab

Ingredients:

- 1 k.g. minced meat(qeema)
- 2 medium onions cut into large pieces
- 1/4 cup oil
- 1/2 cup yogurt
- 1 tbsp. paste of garlic & ginger
- salt to taste
- 1 tsp. red chilli
- 1 tsp. garam masala
- 1/2 tsp. Chinese salt(agino moto)
- Soya sauce according to taste
- white vinegar according to taste taste
FOR FILLING
- 5 boiled eggs, finely chopped
- 1 cup coriander leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp. chat masala
FOR FRYING
- 2 tbsp. gram flour(basin)
- 2 or 3 eggs

Method:

1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney

Lubnani Kebab

Ingredients:
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- salt & red chili powder to taste
- garlic paste 1/4 tsp.
- salt 1/2 tsp. for mince
- coriander leaves few sprigs
- 1 egg
- bread crumbs for coating

Method:

Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot

Chicken Kabab

Ingredients:

chicken bone less=1 kilo
adrak lehson ka paste=1 t sp
onion=1 adat frie ki hoi
green chilli souce=1 tsp
mastured powder=1 t sp
soya souce=2 t sp
namak=1/2 t sp
chinese namak=1/2 t sp
kali mirch=1 t sp

Method:

chicken, adrak lehson ka paste, onion or green chili sauce komix kar ke grand kar len taake chicken ka qeema ban jaye. Phir ek alag bartan main mastured powder,soya sauce,namal, chinese namak or kali mirch ko mix kar lein. Phir 1 egg ley k usko phaint lein ,or us main qeemy k kabab bana kar dip karen,phir kabab ko mustered powder wala ameza laga kar tal len .