Lal Tikka, Gola Kabab Qeema, Puri Paratha And Imli Ki Chutney by Shireen Anwer

Lal Tikka

Ingredients

• Boneless chicken ½ kg
• Yogurt ½ cup
• Ginger garlic 1 tbsp
• Chili powder 2 tsp
• Kashmiri red chilies 4
• Chaat masala 1 tsp
• Salt 1 tsp
• Corn flour
• Lemon juice
• Oil

1. Grind soaked kashmiri red chilies finely and put in a bowl, mix together ½ kg boneless chicken, ½ boneless chicken, ½ cup yogurt, 1 tbsp ginger garlic paste, 2 tsp chili powder, ground kashimir red chili paste, 1 tsp chaat masala, 1 tsp salt, 1 tbsp corn flour, 2 tbsp lemon juice and ¼ cup oil.
   
2. Keep it aside for 2 hours.
   
3. Put a burning coal with marinated chicken cubes, drop some oil on coal and cover for 1 minute.
   
4. Now remove coal and put chicken cubes on skewers, grill over open flame or Bar B.Q.
   
5. Ready to serve.

Gola Kabab Qeema

Ingredients

• Mince ½ kg
• Green chilies chopped 6
• Chili powder 2 tsp
• Raw papaya 2 tsp
• All spice 2 tsp
• Ginger garlic paste 2 tsp
• Coriander leaves 2 tbsp
• Ghee 4 tbsp
• Brown onion ground 4 tbsp
• Salt 1-1/2 tsp

Method

1. Marinate mince with salt 1-1/2 tsp, 2 tsp chili powder, 4 tbsp ghee 2 tsp raw papaya, 2 tsp all spice, 4 tbsp ground brown onion, 2 tsp ginger garlic paste and 6 chopped green chilies.
2. Leave aside for 30 minutes.
3. Put a burning coal with mince.
   
4. Drop oil and cover for 1 minute.
   
5. Now remove coal and cook mince on low flame for 20 minutes till done.
   
6. Ready to serve.

Puri Paratha

Ingredients

• Flour 4 cups
• Water 1 cup
• Salt ½ tsp
• Ghee 1 tbsp
• Ghee melted ½ cup
• Egg white 1
• Flour 2 tbps

Method

For Paste

1. Mix together in a bowl, ¼ cup melted ghee, 1 egg white and 2 tbsp flour make into thick paste.

For Paratha

1. Sieve 4 cups flour add ½ tsp salt, sknead with water as required into a medium dough, apply ghee, cover with wet napkin and leave it for 20 minutes.
   
2. Then make into 8 balls, take 1 ball, spread slightly, apply with prepared paste, re-roll and form into squares.
   
3. Then again make a ball, apply melted ghee on each ball, cover and leave it for 30 minutes.
   
4. Heat ghee in a work, make thin paratha, make a hole in center and deep fry till light golden.
   
5. Ready to serve.
   

Imli ki Chutney

Ingredients

• Tamarind pulp 1 cup
• Garlic paste ½ tsp
• Crushed red pepper 1 tsp
• Salt
• Roasted cumin seeds
• Sugar 1 tbsp

Method

1. In a pan put together 1 cup tamarind pulp, ½ tsp garlic paste, 1 tsp crushed red pepper, ¼ tsp salt, 1 tsp roasted cumin seeds and 1 tbsp sugar. Cook for 5 minutes till thickens.
   
2. Ready to serve.