Chawalrice Ke Kabab Recipes

ALOO KAY KABAB (POTATO KEBABS)

Steps:

• Put the already boiled & grated potatoes in a big bowl.
• Add all ingredients except eggs & mix well.
• Take a small amount of this mixture in the hand and flatten to a disc shape.
• Dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown.
• Serve with ketchup, chutney, raita or as a side dish with anything.

CHAWAL(RICE) KE KABAB

Steps:

• Soak rice in water for approximately 1 hour.
• Grind the rice.
• Pour boiling water over it, making a paste.
• Finely chop the corriander and curry leaves alongwith the ginger and garlic.
• Mix all the ingredients together.
• Incorporate the mix onto a skewer with wet hands and cook on a slow charcoal flame.
• Alternatively, pat the mix into several patties and shallow fry.
• Serve hot with a chutney of your choice.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chili paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Spray the grill with high-heat grilling spray, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

SOYA CHAPLI KABAB

Steps:

• Soak the soya granules in hot water for about 1/2 an hour and drain and squeeze off the excess water.
• Now in a blender grind the chana dal, chillies, ginger and herbs to a fine paste.
• Add all the remaining ingredients to this and blend once again to make a semi-fine paste.
• Make small flat roundles of the mixture on your palms. Shape them well and then shallow fry these kababs on very low flame.
• Serve with mint chutney and onion rings.

JOOJEH KABAB

Steps:

• Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.
• Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
• Joojeh Kabab can also be prepared in the oven and without using a skewer. Prepare chicken as before, pre-heat the oven to about 200 C, put the marinated chicken in the oven and again stir frequently.
• Cut the Tomatoes in halves and roast gently in a pan.
• Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.

BIHARI KABAB

Steps:

• Fry the onions until golden brown and soft then dry on a kitchen paper towel. In a food processor or blender, grind the onions to a smooth paste.
• In a mixing bowl (use glass or stainless steel if available), mix the beef strips with the onion paste, all the spices and the yoghurt (do not add the papaya paste). and set aside overnight or about 8 hours in the refrigerator.
• Take the marinated beef and mix in the papaya paste. Let stand for about an hour. Thread the beef strips into skewers and grill or broil in the oven for about 20 minutes. Rotate the skewer and grill for another 20 minutes or till done.
• Best served as wrapped in paratha with a twist of lemon juice, pinch of chopped onions and a pinch of chopped parsley.

KABAB

Steps:

• mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
• shape like jumbo hot dogs, not foot long just 3 inches long.
• skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.