Ingredients
Boneless chicken (boiled and mashed) ½ kg
Onion 1 cup chopped
Butter 4 ounces
Green chillies 4 chopped
Bread slices 4
Egg 1 or 2
Ginger garlic paste 1 tsp
Sugar 1 tsp
Salt 1 tsp heaped
Chilli powder 1 tsp
Turmeric ½ tsp
All spice ¾ tsp
Coriander leaves 2 tbsp
cooking Oil 2 tbsp
Method
- Soak bread slices in water for few minutes and squeeze.
- Divide butter into 10 to 12 equal parts and freeze.
- Seam the chicken and mash well.
- Heat oil in a pan and fry chopped onion, add ginger garlic paste fry till light golden.
- Add turmeric, chilli powder and all spice powder.Mix well, remove from heat.
- Now add in mashed and boiled chicken with green chillies, coriander leaves,salt and sugar.
- Also add in soaked bread slices, mix well.
- Divide mixture into small equal parts and roll each portion into ball.
- Stuff with the piece of frozen butter and roll again, slightly flatten.
- Beat the eggs. Now dip kabab in beaten eggs, roll in bread crumbs, refrigerate for 1 hour then deep fry till golden.
Ingredients
1/2 kg finely minced beef
1 medium sized onion chopped
Salt to taste
1 tsp ginger paste
1 tsp crushed zeera
i tbs crushed whole dried red chilies
1 tsp crushed dhuniya seeds
Small pieces of an omlette made with 2 eggs with a little salt and black paper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhuniya leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal)
1 small onion sliced and fried till brown
Method
- Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
- Make into flat pattis and fry in a little oil.
- Makes about 6 kababs.
- Serve with chutney and Naan
Ingredients
1/2 kg beef pasanday (filets)
2 tbs unripe papaya (grinded)
1 tsp ginger paste
1 tsp garlic paste
2 tbs yogurt
1 tsp chili powder
1 tbs oil.
Salt to taste
Method
- Mix together all the spices and yogurt and papaya and coat the beef with it.
- Leave to marinate for 5-6 hours preferably overnight.
- Then barbeque over charcoal or you can bake it in an oven.
Ingredients
1/2 kg beef cubes
2 tbs unripe papaya (grinded)
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbs yogurt
1 tsp chili powder
Salt to taste
Method
- Mix together all the spices and yogurt and papaya and coat the beef cubes with it.
- Leave to marinate for 5-6 hours preferably overnight.
- Then barbeque over charcoal.
- Serve hot with chutney and chapati
Ingredients
250 grm mince mutton
1/2 tsp salt
1 tsp red chilly powder
1/2 tsp all spice
1 small onion, chopped
2 eggs, beaten
1 tsp ginger garlic paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp gram flour
Bread crumbs as required
cooking Oil as required for frying
Method
- Mix all the above mentioned ingredients except for the bread crumbs and egg in mince mutton and leave to marinate for 10-15 minutes.
- Make small balls of mince and roll the balls in bread crumbs, then dip in beaten eggs and deep fry in hot oil on medium heat.
- Serve hot.
Ingredients
300 gm boiled chicken, roughly chopped 300 gm boiled potatoes, coarsely mashed
1 tsp chilli powder
1 tsp chaat masala
1 tsp salt
50 gm fresh bread crumbs
1 egg beaten
Method
- Put the chicken and potatoes in a bowl. Add chilli powder, chaat masala and salt.
- Mix with hands until evenly blended. Shape the mixture into 6-8 kebabs.
- Dip the kebabs first in the beaten eggs then coat with breadcrumbs. Heat the oil in a frying pan and fry until crisp and golden brown.
Ingredients
500 gms lean ground beef/mutton
100 gms Chana dal
1 onion, skinned and roughly chopped
7-8 garlic cloves, skinned
1 inch piece of ginger, peeled and roughly chopped
4 black cardamoms
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp whole black pepper
6 whole cloves
2 tsp chilli powder
1 tsp salt
300 ml. water
1 egg beaten
1/2 cup finely chopped fresh coriander leaves
3-4 green chillies, finely chopped
cooking Oil for shallow frying
Method
- Place dal in a pan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
- Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed.
- Remove from heat and allow cooling.
- Put the dal and mince mixture in a chopper and grind to a smooth thick paste which holds its shape.
- Add coriander leaves and green chillies to the paste and mix well. Take two tablespoons of the mince paste. Wet your palms and place it in the centre of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
- Heat a pan and add enough oil to just cover the surface. Dip the kebabs in beaten egg and fry to a rich brown colour, turning them once. Remove from pan. Serve hot with mint chutney.
Ingredients
2 cups chicken breasts, halved and cut into large cubes
2 cups plain yogurt
1 medium onion chopped
2 cloves garlic crushed
2 tsp grated ginger root
Grated zest and juice of one lemon
1 pinch ground cinnamon
1 pinch cloves
1 pinch cumin
1 pinch salt
1 pinch black pepper
Method
- Thread chicken breast meat onto bamboo skewers and arranged in a single layer in a shallow dish.
- Mix together rest of the ingredients for marinade; adjust seasoning. Pour over chicken, cover, and marinate at room temperature one hour or so.
- Grill until nicely browned, about eight to 10 minutes.
Ingredients
Lamb(without bones) - 1 kg
Onion(medium) - 5 nos
Parsley - 1/2 bunch
Coriander leaves - 1/2 bunch
Cumin seeds(Jeerakam) - 5 gm
Black pepper - 5 gm
Salt to taste
Method
1)Cut the meat into small pieces.
2)Chop onions, parsley, coriander.
3)Into the meat, add chopped onions, parsley, coriander, pepper, cumin seeds, salt and mince until you get a soft and pasty mixture.
4)Take small portions of the mixture and pat them into sausage.
5)Shape around skewers (long toothpick kind of sticks).
5)Grill on stong heat until meat is cooked well and browned all over.
6)Serve in kuboos or roti.
Ingredients
Prawns(fresh) – 6 nos (cleaned and deveined)
Paprika(powdered capsicum) – 1/4 tsp
Turmeric – 1/4 tsp
Garlic – 2 cloves(crushed)
Green Chillies – 1 no(remove seeds and chop finely)
Coriander leaves – 1/2 tbsp(finely chopped)
Cumin powder - 1 tsp
Lime Juice – 3 tsp
Vegetable oil – 1 tbsp
Lemon slice - to garnish
Method
1)First thread the prawns onto skewers and set aside.
2)Prepare a marinade of vegetable oil, paprika, turmeric, garlic, green chilly, cumin powder and lime juice.
3)Keep the marinade for 40 minutes.
4)Heat pan and pour oil. Place the prawns on the pan.
6)Cook the prawn kabab for 5 minutes, turning occasionally with marinade.
7)An easy and yummy starter dish, is ready. Garnish with coriander leaves, lemon slices and serve hot.
Ingredients
Steaks - 500g(chopped)
Green chillies - 2 nos(slit)
Onions - 2 nos(chopped)
Garlic - 6 cloves
Ginger - 1 1/2 inch piece
Black pepper powder - 1 tsp
Chilly powder - 2 tsp
Garam masala - 1/2 tsp
Soya sauce - 2 tbsp
Lime juice - 1/2 cup
Yoghurt - 1 cup
Salt for taste
Method
1)For preparing tasty grilled steaks, grind onions, lime juice, chilly powder, green chillies, garlic, ginger, garam masala, salt and pepper powder. Keep it aside.
2)Take a bowl, add oil, yoghurt, steaks, soya sauce and salt. Mix well and leave it to marinate overnight.
3)Grill it till cooked.
4)Grilled steaks are ready. Serve hot as a starter.
Ingredients
500 gms minced beef
2 tsp raw papaya paste
4 tsp roasted and powdered gram pulse
4 tsp crushed fried onions
100 gms almond paste
2 tsp ginger/garlic paste
1 tsp red chilli powder
1 tsp all spice powder
2 tsp yoghurt
1 tsp chopped mint
1 tsp coriander
1 tsp green chillies
½ tsp crushed black pepper
2 tsp butter
Salt to taste
Method
- Mix all the ingredients, except butter and keep aside for two hours.
- Put the mixture in a pan and make a well in the centre.
- Place a smoking piece of charcoal in a small bowl of butter and place it in the well and cover the pan with a tight lid.
- Leave for three minutes then discard the charcoal piece.
- Make oblong kebabs by taking small portions of the mixture.
- Bake them in a preheated oven till golden brown.
Ingredients
1 Kg Chicken cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt to taste
A little pinch of Food coloring
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
- Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
- Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
- Pat dry the fried chicken pieces with paper towels to remove excess oil.
- Garnish with sliced onions (lengthwise cut) and lime slices before serving.
- Serve hot.
Ingredients
2 kg ground chicken
1 1/4 cups instant mashed potato flakes
1/2 cup water
1/2 cup onion - finely chopped
1 large egg
1 tablespoon cilantro
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
cooking oil for fry
Method
- In medium bowl, stir potato flakes, grounded chicken, water to mix and remaining cutlet ingredients. Stir until smooth.
- Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
- Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (cook for 4 min per side.) - Place on plate along with tomato and onion salad.
Ingredients
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- Salt & red chili powder to taste
- garlic paste 1/4 teaspoon.
- Salt 1/2 teaspoon. for mince
- Coriander leaves few sprigs
- 1 egg
- bread crumbs for coating
Method
- Boil mince with salt and garlic paste.
- Cook and dry
- Add rest of the ingredients except egg and crumbs.
- Blend in a processor to make a fine mince.
- Shape into cylindrical Kebabs coat with eggs & crumbs. Deep fry & serve hot .
Ingredients
12 slices of bread
250 gms chicken (boiled and shredded)
½ cup boiled peas
4-5 tbsp cheddar cheese
1 tsp salt
1 tsp black pepper powder
3 eggs (beaten)
1 ½ cup bread crumbs
2 tbsp Soya sauce
Water for dipping bread slices
Method
In a bowl add chicken, peas, cheese, salt, black pepper and Soya sauce. Mix well. Soak a slice of bread in water. Drain the excess water. Put a bit of the chicken mixture into the centre of the slice and make a ball. Repeat the procedure with all the bread slices and chicken mixture. Refrigerate the chicken balls for 30 minutes before frying. Heat the oil in a deep frying pan. Dip the chicken balls in the beaten eggs and roll them in the bread crumbs. Deep-fry until golden brown. Serve hot with tomato ketchup.
Ingredients
- 4 eggs-hard-boiled
-2 tsp. besan
-1 onion(small) finely chopped
-1 egg (white only)
-1 tbsp. pudina(mint) leaves, finely chopped
-1 tbsp. coriander leaves, -finely chopped
-2 green chilies, finely chopped
-1/4 tsp. chili powder
-salt to taste
-oil for frying
Method
1. Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
2. Mix well and knead into smooth dough. Divide mixture into 10-12 equal portions.
3. Shape each portion into flat round cutlets and keep aside.
4. Heat oil in karahi and fry kababs, few at a time until crisp and golden brown.
5. Serve hot
Fish, is one of the most tasty and popular dish. You can make different dishes using fish. Here you can read about fish rolls which become very popular in Pakistan these days.
Ingredients
12 fish pieces
4 tbsp butter
5 onions, chopped
4 green chilli, slit
½ tsp turmeric powder
10 gm ginger, chopped
½ cup cream
1 cup yogurt, whisked
½ tsp fenugreek seeds, broiled, powdered
½ tsp green cardamom powder
Method
1. Roll each fish strip and secure with a toothpick.
2. Heat oil in a heavy bottomed pan and sauté onions until soft.
3. Add green chillies and ginger to the onions and stir fry for a few minutes.
4. Add turmeric powder, yogurt, cream, fenugreek and cardamom powder, sauté for 10 to 15 minutes.
5. Place the fish rolls in the sauce and cook on slow fire for 10 to 15 minutes or until fish is cooked. Remove from heat.
6. Transfer the fish into a serving dish, remove the toothpicks.
7. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander and accompanied by steamed rice
8. Enjoy your Fish Rolls. Hope you love this delicious Pakistani recipe.
Ingredients
Half kg.lamb, cut in medium sized cubes
Marinade
50 ml milk
3 tbsp olive oil
1 small onion, grated
3 tomatoes, cut in half
3 chilies, cut in half, seeds discarded
1 onion, peeled, cut in 8s
Salt, Pepper to taste
Method
Pour all the marinade ingredients all over the lamb cubes & toss.
Place into a glass bowl. Cover it with plastic wrap & allow it to marinate overnight in the fridge.
The following day let it sit at room temperature for 1 hour before cooking.
Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving.
Preheat your barbecue or oven (grill)
Place the skewers on the rack along with the peppers, tomato halves (inside up) & onion.
Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes.
Ingredients
1kg beef or mutton
2 medium onions
Half cup milk
1 slice soft bread
Salt & pepper to taste
Method
Mince beef or mutton and onions (till smooth consistency).
Soak bread in milk and add to meat together with the seasoning.
Mix well and shape into round balls.
Grill or fry on skewers or in a double grill until cooked.
Served with your favorite dip and Chapati.
