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Chatpati Beef Boti, Beef Seekh Kabab And Salad Yogurt Dip by Chef Zakir

Nov 12, 2012
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Rating: 1 Star2 Star3 Star4 Star5 Star (16 Votes)
Views: 9401

Ingredients for Chatpati Beef Boti:

  • Beef undercut 1/2 kg
  • Papaya paste 3 tbsp
  • Tamarind paste 3 tbsp
  • Lemon (juice) 1
  • Green chilies ground 3
  • Ginger garlic paste 2 tbsp
  • Crushed red pepper 1 tbsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric 1/2 tsp
  • Chaat masala 1 tbsp
  • Oil 2 tbsp
  • Shashlik sticks as required
  • Corn flour 2 tbsp
  • Chilli sauce 2 tbsp
  • Salt to taste

Method:

  1. Firstly, cut beef undercut cubes, mix green chilies, lemon juice, tamarind pulp, papaya paste, ginger garlic paste, chopped red chili, chopped cumin, chopped coriander, turmeric, chaat masala, oil and salt and marinate with beef nicely.
  2. Now add corn flour and chili sauce and leave for 10 to 15 minutes.
  3. Now put cubes into shashlik sticks and fry on grill pan until golden.

Ingredients for Beef Seekh Kabab:

  • Beef mince 1/2 kg
  • Kidneys fat 125 gm
  • Coriander leaves 1/4 bunch
  • Onion 1
  • Green chilies 3-4
  • Ginger 1 piece
  • All spice powder 1 tsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Salt to taste

Method:

  1. Firstly, add beef mince, green chilies, ginger, onion and green coriander in chopper and grind it nicely. Together ass kidneys fat and grind more for 1 to 2 minutes.
  2. Then add garam masala, chopped cumin, chopped coriander and salt and grind for 1 to 2 minutes.
  3. When paste becomes thin, then take out in one bowl.
  4. Now keep chill ice water in separate bowl.
  5. Then wet your hands with chilli water and roll mince on skewers like seekh kababs
  6. When mince is putted on all skewers, then put all skewers on grill and change its side after half minute. Remember that heat of coals should not be so high.
  7. When golden color from all sides, remove it and serve hot.

Ingredients for Salad Yogurt Dip:

  • Yogurt 250 grams
  • Cucumber 1
  • Onion 1
  • Tomatoes 2
  • Green chilies 3
  • Fresh coriander 1/4 bunch
  • Chaat masala 1 tsp
  • Crushed black pepper 1 tbsp
  • Salt to taste
  • Cotton cloth a piece

Method:

  1. First tie yogurt in cotton cloth, hang on height so that its water comes out nicely.
  2. Then cut cucumber, onion, tomato, green chili and green coriander into finely pieces.
  3. Then add yogurt in vegetables and mix it nicely.
  4. Then add chaat masala, chopped black pepper and salt, mix it and serve.
Recipe of Chatpati Beef Boti, Beef Seekh Kabab And Salad Yogurt Dip by Chef Zakir in Dawat on Masala TV
Tags: Dawat
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Related Categories
BBQ, Roast, Tandoori (1929)Salad (1346)Hot (15370)Beef (2504)
Flours / Corn / Maida (6175)Green Vegetable (6666)Juice(Fresh / Concentrated) (2948)Oils and Fats (7995)
Sauce/Paste (6643)Tomatoes (4191)Vegetables (7397)Yogurt (4415)
Gril / Bbq (492)Marinade / Marinate (841)Chef Zakir (1130)Masala TV (12371)

Comments (6)


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  • chatpati beeef boti, tried & tested 100% TASTY

    By: me cooking on Dec 29, 2012
  • More over pay attention to his instructions you'll never go wrong, I watch his shows to learn cooking techniques not for the recipes.

    By: spice girl on Nov 15, 2012
  • ur videos are not downloading.plz do some thing

    By: usmanhabib on Nov 15, 2012
  • @Nasacool I am glad I could be of some help.Try getting regular ground beef instead of medium or lean, if you can't find kidney fat. Two things you have to take care of firstly only add a medium onion and secondly blend everything together really well in the chopper.Another very important precaution would be not to wash your keema. Enjoy

    By: shahnaz farhat on Nov 13, 2012
  • Shahnaz Farhat thank you so much for your feedback on the seekh kebab.I will try soon but I have to find kidney fat first.

    By: nasacool on Nov 13, 2012
  • Tried these seekh kabobs yesterday, they came out very good. The kabobs actually stayed on the seekhs and I was able to grill them all without any mishaps. I use the charcoal grill to make them. I followed the recipe exactly, even went to my local butcher to get the keema exactly like chef Zakir explained. The longer you churn every thing in the chopper the better your result would be. I have a big chopper and I did in batches of half kilo each since I had three kilo keema.It's a very simple, easy to follow and good recipe. Do give it a try.

    By: shahnaz farhat on Nov 12, 2012
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