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

May 27, 2011
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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


Method
  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.

Recipe of Lal Tikka, Gola Kabab Qeema, Puri Paratha And Imli Ki Chutney by Shireen Anwer in Masala Mornings on Masala Tv.
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