Afghani tikka

اجزاء:
گوشت ڈھائی کلو
نمک دوٹی اسپون
ٹماٹر آدھا پاؤ
چربی آدھا کلو
پسی ہری مرچ آدھاپاؤ

ترکیب:
۔گائے کے گوشت کی چوکور بوٹیاں بنوالیں اور اتنے سائز کی چربی کی بوٹیاں بھی بنوائیں مثلاً اگر ڈھائی کلو گوشت ہے تو آدھا کلو خالص چربی ہواور گوشت ایسی جگہ کا لیں جو جلد گل جائے۔
2۔گوشت کو دھو کر اس میں نمک اور پسی ہوئی ہری مرچ لگائیں اور خوب مکس کر یں۔
3۔دو گھنٹے کے لئے رکھ دیں جس وقت سیخ لگانی ہو پہلے ایک بوٹی پھر چربی اور اس کے بعد ٹماٹر کا چوکور ٹکڑا اسی طرح باقی سیخ پر جتنی بوٹیاں آسکیں ، چڑھا لیں اور کوئلوں پر سرخ کر لیں مزے دار افغانی کباب تیار ہیں۔ قندھاری نان کے ساتھ سرو کر یں۔

Anjeer wale seekh kabab

اجزاء:
قیمہ ایک کلو
گرم مصالحہ ایک چائے کا چمچہ(کالی مرچ، لونگ، دار چینی)
انجیر 6-8عدد
ثابت بھنے ہوئے چنے کپ
ثابت سرخ مرچیں 8عدد
نمک حسب ذائقہ
دہی ایک کپ
گھی ایک کپ

ترکیب:
قیمے کو سل پر باریک پیس لیں۔ گرم مصالحے میں انجیر، نمک بھنے ہوئے چنے اور ثابت سرخ مرچیں شامل کر کے پیس لیں۔ (مصالحہ جتنا باریک ہوگا، کباب اتنے ہی مزیدار بنیں گے) پسے ہوئے مصالحے میں قیمہ اور دہی شامل کر دیں ساتھ گھی گرم کر کے ڈال دیں۔ تمام آمیزے کو اچھی طرح مکس کرکے سیخوں پر رکھ کر آہستہ آہستہ دبا کر اس پر دھاگہ لپیٹ کر کوئلوں پر پکائیں۔ لذیذ سیخ کباب تیار ہیں اس بات کا خیال ہمیشہ رکھیں کہ جب گوش کااستعمال زیادہ ہو تو اس کے ساتھ سلاد‘ دہی کے رائتے یا پودینے کی چٹنی ہونا ضروری ہے۔ کیونکہ یہ اشیاء کھانا ہضم کرنے میں معاونت بھی کرتی ہیں اور گوشت کے مضر اثرات کو بھی گھٹاتی ہیں۔ ان سیخ کبابوں کے ساتھ پیاز اور ٹماٹر کا سلاد بنا کر تا فتان کے ساتھ سرو کر یں۔

Masaley Dar Ran

Sekh Qufli Kabab

Ingredients:
Meat 1 kg
Clove 9 masha
Onion 125 grams
Dried coriander 1 tola 8 masha
Red pepper 2 tola
Ghee 125 grams
Black pepper 2 tola
Ginger 5 tola 8 masha
Salt 3 tola
Yoghurt and plain flour as required
Almond few kernels

Method:
Chop meat pieces on slab and apply ginger\'s extract and onion\'s extract then mix spice with yoghurt and apply on pieces.
Then tie them on iron sticks and cook on fire then un tie then from sticks.
Chop onion into fine oieces and fry it into small quantity of ghee.
Then mix it with small quantity of ghee and red pepper and garnish with spice and place inside the meat\'s pieces and fold them.
Now again tie
these pieces on iron sticks.
Mean while chop some almonds and mix with plain flour and yoghurt.
Garnish this mixture with cloves.
When the kababs are cooking
on iron sticks then apply this mixture on kababs.
Delicious kababs are ready.

Seekh Kabab

Turkish Tikkey

Ingredients:
1) Beef meat half kg
2) Salt and pepper as required
3) Potato half kg
4) Tamarinds 3 spoon

Method:
1.Boil the meat pieces.
2.Boil potatoes.
3.Tender the meat and Potato bhurta.
4.Remove the tamarind's seed and mix salt and pepper.
5.Now prepare the layers of meat and potato into a boiler. Pour tamarind over it.
6.Granish salad and serve it.

Bihari Chicken Tikka Pieces

Ingredients:
1) Chicken (cut into 8 pieces) 1kg
2) Ginger Garlic Paste 1 tbsp
3) Salt as per taste
4) Red Chilli Powder 1 tbsp
5) Poppy Seeds 2 tbsp
6) Garam Masala Powder 1 tbsp
7) Raw Papaya (ground) 1 tsp
8) Raw Onion (ground) 1/2 cup
9) Brown Onion 1/2 cup
10) Yogurt 1/2 cup
11) Charcoal small Piece
12) Dalda Cooking Oil 1/2 cup

Method:
1.Make 2-3 deep slant cuts in each chicken peice, wash thoroughly and dry with a clean cloth.
2. Marinate the chicken with ginger garlic paste, salt, red chilli, poppy seeds, garam masala, papaya, row and brown onion and yogurt.
3. Refrigerate for 2-3 hours.
4. Heat the piece of charcoal on a stove flame until red hot.
5. Shift the marinated chicken to a pot.
6. Put a foil poper or an onion peel in the middle and place the charcal on it.
7. Pour Dalda Cooking oil over the coal and cover immediately so that the smoke does not excape.
8. After 15-20 minutes, remove the charcoal and cook the chicken on medium heat till water in the chicken dries thoroughly.
9. Simmer for 5 minutes on low heat and remove from stove.
10. Dish out in a platter and serve hot with salad, raita and naan.

Mughlai Tikkey

Ingredients:
1) Meat with slice thickness of half finger 1 kg
2) Red pepper crushed 1 tola
3) Onion 250 grams
4) Salt to taste
5) Black cumin 6 mashay
6) Cloves 8 nos
7) Chironchi 6 mashay
8) Poppy seed 1 tola
9) Dry figs 50 grams
10) Coriander 1 tola
11) Ghee 50 grams
12) Yoghurt 250 grams
13) Black pepper 6 mashay
14) Large cardamon 2 nos
15) Ginger 1 small bundle
16) Roasted grams optimal amount
17) Salad and tomatoes as required

Method:
1.Thrash meat slices with stone on slab to make them more wide.
2.Tie the yoghurt into a fine cloth and hang it so that its whey will remove.
3.Mix fig, seasoning, chironchi, poppy seed, grams, red pepper,coriander and ghee and apply on meat and tie them on iron stick.
4.Now fire the coals when they becomes hot then place these sticks over them, meanwhile apply ghee with the help of cotton plugs.
5.When tikkay becomes red it means that fine pieces are reday.
6.Draw them from the fire.
7.Separate the stick and place into plate and with salad and tomato and onion enjoy with hot oily breads.
8.Its very healthy.

Lamb Boti Kebab

Ingredients:
1) Lamb, cut into boneless pieces 1 kg
2) Ginger-garlic paste 1/2 cup
3) Salt to taste

4) Lemon (nimbu) juice 5 tbsp
5) Raw papaya paste 60 g
6) Yoghurt (dahi), hung 1/4 cup
7) White pepper powder 1 tsp
8) Cumin (jeera) powder 1 tsp
9) Green cardamom powder 1 tsp
10) Red chilli powder 2 tsp
11) Vegetable oil 1/2 cup
12) Butter for basting

Method:
1.Wash & clean the lamb pieces.
2. Marinate the lamb with ginger-garlic paste, salt, lemon juice, and raw papaya paste.
3. Keep aside for 30 minutes.
4. Prepare a second marinade by mixing all the other ingredients except butter.
5. Marinate the lamb cubes with this marinade and keep aside for 2 hours.
6. Skewer the lamb cubes and roast in a tandoor / oven / grill/ broiler for 15-20 minutes.
7. Remove, baste with butter and roast again for 3 - 5 minutes.
8. Remove from skewers and serve hot.

Bihari Kabab

Ingredients:
2. kilograms beef pasanda (thin sliced)
2. teaspoons coriander powder
2. teaspoon red pepper powder
2. teaspoons garam masala powder
2. medium onions paste
4. tablespoon mustard oil
1. cup yogurt
2. medium onion sliced
0. As per taste salt
1. scopes papaya (raw ) ground

Method:
When you buy Pasandas get them thin sliced about 2- 3inches wide 4 inches in length.

Two medium onions that you have sliced should be fried brown and crushed by hand. Now mix well all the above ingredients and the beef with your hand.leave to marinate for about 6-8 hrs in the fridge.

Then put the meat in the skewers( folded in layers). Close held together.put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides.
Serve it hot with paratha and raita.

Irani Tikkey

Ingredients:
1) Meat 1 kg
2) Ginger half bundle
3) Cinnamon 1 piece
4) Salt, pepper as per taste
5) Garlic half bundle
6) Small cardamon 3 nos
7) Saffaron 1 pinch
8) Ghee as required

Method:
1.Add all the spices and meat into a boiler and add 2 cup water and place it on a medium fire.
2.Slightly heat the saffaron pan and rub by hands and saok into water.
3.When meat is tender add saffaron in it.
4.Now heat the ghee into frying pan and fry meat.

special chicken tikka

Ingredients:
1) 6-7 green chillie
2) 1tbs chaat masala
3) 1tbs lkutti laal mirch
4) 1tbs garam masala
5) loong n kali mirch powder 1tbs
6) 2 tbs zeera n dhania powder
7) ghee 2 cups
8) adrak n lahsan adha Pao

Method:
1. aik karahi k andar 1 and half cup water n half cup gheee dalain.
2. abb iss mai chicken tikka k pieces dalain n achee tarhan mix kar k salt apny taste k mutabik dalain n 6-7 green chillies centre sy cut laga kar degchee mai daal dain n half cup ghee dubara iss wqt jb green chillie dalaingy us wqt dalni hai n dakhan dhak dain.
3. chicken ko pakny dain..
4. adha kilo lehsan n adha kilo adrak ko chatoo bata mai pesain n degchi mai daal dain n dubara dhak dain.
5. 1 tbs saabut pisa hua dhania.
6. 1 tbs zeera pisa hua...1 tbs garam masala..1 tbs chaat masala..1tbs kutti hui laal mirch...loong aur bari ileichee powder.
7. in sab ko aik khushak bowl mai alehda sy daal lain.
8. ab jab chicken golden sa ho jai to iss ko alehda degchi mai nikal lain taky oil sy alag ho jai.
9. ab iss mai sary masaly jo bowl mai thy iss mai daal dain n lemon ka juice dalain 5 min dam dain.

Tandoori Chicken

Ingredients:
1) Chicken, skinned whole 1.2 kg
2) Cream 105 ml
3) Cumin powder 1 tsp
4) Garlic paste 15 gm
5) Ginger paste 15 gm
6) Lemon juice 60 ml
7) Oil for brushing
8) Orange colour 1 drop
9) Red chilli powder 1 tsp
10) Saffron a pinch
11) Salt
12) Yogurt 105 gm

Method:
1. With a sharp knife make deep cuts on the breast, thigh and legs of the chicken.
2. Make a paste of lemon juice, red chilli powder and salt and rub over chicken.
3. Set aside for 10 minutes. Whisk yogurt.
4. Add cream, ginger and garlic pastes, cumin, saffron and orange colour.
5. Rub chicken with this mixture and keep aside for 3 1/2 hours.
6. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes.
7. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off.
8. Baste with oil and roast for a further 5 minutes.
9. Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

Grilled Spicy Chicken

Ingredients:
1) Chicken Breast fillets(skinned) 4
2) Juice of lemon 1
3) Sea salt

Marinade:
1) Amchoor 1 tsp
2) Fenugreek seeds(crushed) 1 tsp
3) Garam masala 1 tsp
4) Fresh root ginger(grated) 2 tsp
5) Garlic(grated) 2 tsp
6) Chilli powder 1 tbsp
7) Cumin(ground) 1 tsp
8) Coriander(ground) 1 tsp
9) Yogurt(low fat) 200 ml
10) Lime wedges to serve

Method:
1. Slash each breast diagonally, 3-4 times and place them in a shallow, non-reactive dish.
2. Squeeze over the lemon juice and season with the salt. Cover and set aside.
3. Meanwhile, place all the marinade ingredients in a food processor and blend until smooth.
4. Pour this mixture over the chicken, cover and allow to marinate in the refrigerator for 2-3 hours.
5. When you are ready to cook, remove the chicken breasts from the marinade and place them on a grill rack.
6. Cook under a medium-hot grill for 15 minutes, turning them halfway through, or until they are cooked and lightly charred on the edges.
7. Serve immediatly with a crisp salad and serve garnished with lime wedges to squeeze over.

Grilled Chicken

Ingredients:
1) Breast pieces cut into strips, grilled 4
2)Lettuce, to serve
3) For mango mixture

4) Finely chopped mangoes 90 gms
5) Finely chopped onions 20 gms
6) Finely chopped red chilies 3 gms
7) Crushed black pepper 1/2 gm
8) Finely chopped tomatoes 15 gms
9) Chopped coriander leaves 2 gms
10) A pinch of oregano
11) A pinch of cumin powder
12) Salt to taste

Method:
1. For mango mixture.
2. Mix mango, tomato, onion, coriander, red chilies, pepper and salt together.
3. Flavor the mixture with oregano and cumin powder. Cook for 10 minutes.
4. To serve.
5. Place lettuce leaves in the centre of a plate, top them with grilled chicken and pour the mango mixture around them.

Beef Satay Tikka

Ingredients:
1) Beef, boneless (cut in squares) 1/2 kg
2) Honey 1 tbsp
3) Red chili powder 1/2 tsp
4) White cumin seed powder 1 tbsp
5) Coriander seeds (roasted and ground) 1 tbsp
6) Salt to taste
7) Soya Sauce
8) Cooking oil 2 tbsp

Method:
1. Combine meat, spices, and oil and marinate for 6-7 hours.
2. Put meat on skewers and cook on griller.
3. After grilling brush with more oil, serve with salad and chutney.

Chicken Seekh Kebab Recipe

Ingredients:
1) Chicken, minced 1 kg
2) Eggs 2

3) Cumin (Jeera) powder 1 tbsp
4) Yellow chilli powder 1 tsp
5) White pepper powder 1 tsp
6) Salt to taste
7) Vegetable oil 4 tsp
8) Cashew nuts(pounded) 4 tbsp
9) Ginger(finely chopped) 2 tbsp
10) Onions(chopped) 4 tsp
11) Green coriander(chopped)5 tbsp
12) Garam masala 1 tsp
13) Oil for basting
14) Butter for brushing

Method:
1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.

4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion rings and lemon wedges.

Bihari Kabab Recipe

Ingredients:
1) kilograms beef pasanda (thin sliced)
2) teaspoons coriander powder
3) teaspoon red pepper powder
4) teaspoons garam masala powd
5) medium onions paste
6) tablespoon mustard oil
7) cup yogurt
8) medium onion sliced
9) As per taste salt
10) scopes papaya (raw ) ground

Method:
1. When you buy Pasandas get them thin sliced about 2 3inches wide 4 inches in length.
2. Two medium onions that you have sliced should be fried brown and crushed by hand.
3. Now mix well all the above ingredients and the beef with your hand.
4.leave to marinate for about 6-8 hrs in the fridge.
5. Then put the meat in the skewers( folded in layers).
6. Close held together.put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides.
7. Serve it hot with paratha and raita.

Chicken Reshmi Kebabs Recipe

Ingredients:
1) Chicken mince 1/2 kg
2) Onion 1 raw
3) Green chillies 6

4) Coriander leaves 2-3 tbsp
5) Mint leaves 2-3 tbsp
6) Ginger pieces 2 inch
7) Onion (fried and ground) 1
8) Salt 1 tsp
9) White pepper 1/2 tsp
10) Red chillies (ground) 1/2 tsp
11) All spice 1 tsp
12) Zeera (roasted and ground) 1 tsp

Method:
1. Mix all of the above ingredients in the chicken mince and marinate it for an hour.
2. Later, roll the mince into seekh kababs and BBQ.3. Serve with nan and salad.

chatni bhare shami kabab Recipes