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Afghani Kababs

Ingredients:
1 kilogram of Minced Beef
10 Green Chillies (finely chopped)
2 medium Onions (chopped)
1 kilogram of Tomatoes
½ tsp. of Black Pepper (Pisi Kaali Mirch) (coursely ground)
Salt (to taste)
½ bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
1 cup Cooking Oil




Preparation:

Boil Tomatoes in water and when they are soft and tender smash them into a tomato paste.

In a large bowl combine: minced beef, green chillies, black pepper and onion. Knead together my mixing with hands. Separate entire mixture into four even portions. Brush each portion with a little oil.

Warm a frying pan on stove on medium heat until hot. Take one portion of meat and flatten it with hands and place on frying pan. Cook until well done on one side. Flip over and cook other side until well done. Remove flat kabab and place on a plat. Repeat this process for other 3 portions.

Cut each flat kabab into long strips.

Warm a little oil in a karhai or wok until hot. Slightly fry kabab strips; add tomato paste, salt, a few green chillies, and black pepper and mix. Cook on low heat covered for about 10 minutes or until the oil separates.

Garnish with coriander leaves and serve hot.

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Chapli Kababs

Ingredients:

1 kilogram of Beef (Keema) (finely minced)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
1 tsp. Coriander (Dhania) (coarsely ground and roasted)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
4 Green Chillies (Hari Mirch) (finely chopped)
1 medium Onion (finely sliced)
4 Tomatoes (finely chopped)
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania)
Salt (to taste)
1 Egg
½ cup Cooking Oil
Preparation:


Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

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Chicken Seekh Kabab

Ingredients:

1 ½ kilograms Chicken
6 slices of White Bread
1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
4 Cardamoms (Ilaichi) (grounded)
½ tsp. Cumin Powder (Pisa Zeera)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
4 Green Chillies (Hari Mirch) (finely chopped)
2 Eggs
Salt (to taste)
1 tsp. Soya Sauce
Cooking Oil (for frying)


Preparation:

Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.

Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.

Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.

Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.

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Spicy Chicken Kabab
Ingredients:

1 1/2 lbs.) of Chicken (cut into medium sized pieces)
2 tbsp. of All-Purpose Flour (Maida)
2 tsp. of Red Chilli Powder
2 tbsp. of Lime Juice
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
Salt (to taste)
A little Food Coloring
1 tsp. of Vinegar (optional)
Around 5 tbsp. of Oil (for shallow frying)

Preparation:

Take a bowl and mix all of the ingredients above (except the oil) and allow to marinate for approximately 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 until golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that you ensure the chicken gets cooked properly while frying on both sides).

Pat dry the fried chicken pieces with paper towels to remove any excess oil.

Garnish with sliced onions (lengthwise cut) and lime slices before serving.

[Style Mantra]

aj tu kabab o kabab ho gaya forum :D thnx 4 sharin kisi din manaon ga kabab day :D

[freeek]

you're always welcome : )