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.

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.

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.

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.