Chapli Kabab/ Baked Qeema

My kids are fond of my Baked Qeema very much therefore today I am publishing a mouth watering Recipe of Baking Qeema and one can make Chapli Kabab by the same marinated Qeema. For batchelors it is easier to bake in oven instead of making kabab one by one in frying pan

Ingredients:

Ground beef/Chicken: 1 lb (Dissolve whole ground beef/chicken in a large pan, then pass it through a large plastic sieve, this should be done twice then leave it in the sieve for at least ½ hr so that all water drained out).

Onion/ Green Onion: 1 (Finely cut)

Green chili: 2 (Finely cut)

Coriander leaves: Small bunch ( Finely cut)

Crushed red chili: 1 Tablespoonful

Coriander seeds: 1 Tablespoonful

White cumin seeds: 1 Tablespoonful

Garam Masala: 1 Teaspoonful

Salt: 1 Teaspoonful

Eggs: 2 (Raw beaten)

Bread crumb: ½ cup

Ginger paste: 1 Tablespoonful

Garlic paste: 1 Tablespoonful

Lemon Juice/ Vinegar: 1 Tablespoonful

Anaar dana: 1 Tablespoonful (optional )

Oil: 2 Tablespoonful at the time of marination and  ½ cup for frying Kabab if you want to fry chapli kabab.

Recipe:

1.     Mix all the ingredients in washed ground beef/ chicken thoroughly.

2.     Keep it for marination in fridge for at least for 1 hr.

3.     Baked Qeema: Now if you want to bake it as Qeema, then preheat oven at 350 degree for 10 mins, and apply oil over baking pan and pour marinated ground  beef/ chicken in the pan and keep in side oven for one hr or when it is completely dry. ( Dip a fork in it, take out if it is dry, it is ready)

4.     Keep it aside to cool down for ½ hr, then remove it from pan carefully and cut it into ½ inch pieces, now you can serve with ketch up or green chutney or you can make burger with mayonnaise and salsa or Ketchup. You can freeze them by putting separately on a tray, later on store them in a storage bag or container for future use.

5.     Chapli Kabab: Heat 1 tbsf oil in a frying pan, make kabab in hand and keep it in frying pan, put 2 or 3 kabab  at a time depend upon size of frying pan.

6.     Fry them at slow flame so that ground beef cook thoroughly from inside, change the side upside down to cook from that side. In the same way fry all kababs and put them on a paper towel lined plate so that extra oil will absorb on it.

Preparation time : 1 hr

Baking time: 1 hr

If frying chapli kabab then it will take ½ hr

Fish Meat balls / Kofta

Ingredients for Fish meat balls:

Fish Fillets: 4 fillets or 1 lb.

Onion: 1 (crushed)

Garlic: 1 (crushed)

Red chili powder: 1 Tablespoonful

Garam masala powder: 1Teaspoonful

Breadcrumb: ½ cup

Egg : 1(beaten)

Salt: 1 Teaspoonful

Green chili: 2 crushed

Green coriander leaves: Small bunch finely cut

Lemon juice: 1 Teaspoonful

Ingredients for Gravy/Sauce:

Onion: 1 crushed and 1 finely chopped

Ginger garlic paste: 2 Tablespoonful’s

Red chili powder: 1 Tablespoonful

Turmeric powder: ½ Teaspoonful

Coriander powder: 1 Tablespoonful

Salt: 1 Tablespoonful

Shan Qorma masala: 2 Tablespoonful (optional to enhance the flavor)

Vegetable oil: 2 Tablespoonful

Tomato paste/ puri /crushed: 3 Tablespoonful’s

Yogurt: 3 Tablespoonful’s

Green chili and coriander leaves for garnishing.

Recipe for Fish Meatballs:

1.      Preheat oven to 400 degree. Coat a baking pan with oil.

2.      Cook fish in a frying pan with 1 tablespoonful of oil over a medium-high heat, change upside

down when color change to white. Cook for 3 mins ; remove and set a side on a paper-towel- lined plate

3.      Saute’ onion in the same frying pan with 1 tbsf  oil for 2 mins then add crushed garlic and

fry over medium heat for one mi

4.      Combine all ingredients of meat ball in fish in a large pan with hand and keep it in fridge for ½ hr, then make small meat balls in hand.

5.      Bake them in oven for 10-15 mins (change upside down after 7mins).

6.   You can shallow fry in frying pan in 2 tbsp of oil.

     

Preparation Time: 40 mins

Recipe for Gravy/Sauce:

1.      Fry crushed onion in oil, add chopped onion, ginger garlic paste and fry.

2.       Now add chili powder, turmeric powder, coriander powder and salt, continue to fry.

3.      Now add tomato paste and yogurt.

4.      If you have Shan Qorma masala then add 2 tbsp of it to enhance flavor.

5.      Add garam masala at last min .Fry till oil appears over it.

6.      Make thick gravy by adding water.

7.      Now add meat balls and cook for 5 mins

8.      Garnish it with green chili and green coriander leaves.

 Preparation time: 30 mins

Chana Masala and Puri.

Yesterday my son told me that he  was craving for puri and chana masala, He went to store which is quite far away from hostel  then he asked about price of two puris and one plate chana masala which was approximately $10. Then I told him to give a simplest recipe which is enough for four people in $ 10 and fresh, you can make at any time or weekend.

Ingredients:

Chickpeas:     1can (drained and rinsed)

Vegetable oi:.   2 Tablespoonfuls

Onion:   1 peeled and minced

Garlic paste:  1 Tablespoonful

Ginger paste:  1 Tablespoonful

Salt:  1 Teaspoonful

Red pepper ground:   ½  Tablespoonful

Turmeric Powder:  ½ Teaspoonful

Coriender powder:   1 Tablespoonful

White cumin powder:   1 Teaspoonful

Garam masala powder:   1 Teaspoonful

Tomato paste/puri:   5 Tablespoonfuls

Lemon juice:   2 Tablespoonful

Green chili:   2 finely minced for garnishing

Green coriander leaves:   Finely minced for garnishing

Recipe.

1.       Heat oil and add onion, when light brown then add ginger garlic paste, tomato paste and fry.

2.       Then add all other ingredients with half cup of water and fry well till oil come out.

3.       Add chick peas in it and half cup of water to make a thick gravy  and cook for 5 min

4.       Now add green chili and coriander leaves for garnishing.

5.       For good flavor, add garam masala and cumin seed powder at last stage.

 Preparation Time: 30 minutes

Puri:

(This type of puri can either be made in the place where small wheat tortillas are available or where frozen puris available at supermarket.)

1.       Take a packet of small wheat tortillas which contain 15- 20 tortillas. Take out carefully as much as you want to fry as puri otherwise if they torn they can not swell like a balloon.

2.       Take a wok pan, Karahi or Large fry pan.

3.       Fill it with oil up to ¾ of a pan.( after frying puris you can use this for next cooking dishes, save it in a bottle when cool)

4.       Heat oil until fumes will start to come out.

5.        Now carefully put one tortilla at a time with holder in oil after few seconds change it upside down and remove it from oil on a kitchen paper towel so the extra oil will absorb in paper towel.

6.       In the same way fry all tortillas, mostly they swell like a balloon.

Note:
 Be careful for frying as oil is very hot, and it is dangerous to burn your hand or may splash over your dress so always wear apron to protect your dress and oven gloves to protect your hands.Also use burner which is little bit away from you.

Preparation Time: 15 minutes

Chicken Shashlik

         It is very delicious and easy to cook dish. Only the new item require is skewers (these are wooden shashlik sticks) easily available in supermarket.

Ingredients:

1.          Boneless chicken breast: 2 lb  cut it into one inch cubes.

2.          Capsicum: 2 medium size cut them in1 inch square ( remove the seeds)

3.          Onion: 2 Large size cut them into one inch square, separate the layers.

4.          Tomatoes: 2 Large, cut them into one inch square (remove the pulp).

5.          Tomato ketchup: 1/2 cup

6.          Chili hot sauce:1/2 cup 

7.          Garlic paste: 1 Tablespoonful

8.          Ginger paste: 1 Tablespoonful

9.          Vinegar/lemon Juice: 2 Tablespoonful

10.       Red chili powder: 1 Tablespoonful

11.        Salt: 1 Teaspoonful

12.        Oil: 1 1/2 cup for deep frying/2 tablespoon for cooking.

Recipe:

1.          Mix  all ingredients except vegetables and oil, marinate it for 1-2 hrs.

2.          Now skew chicken cubes ,capsicum ,onion and tomato  pieces one by one alternatively at least 3 chicken cubes in one stick.

3.          In the same way make all the sticks.

4.          Now deep fry them in a large frying pan or krahai  for 5 mins or till the chicken  tender , now keep them on an absorbant paper.

5.          Or you can grill them and apply oil over the sticks.

6.          Or you can bake them if you want to avoid oil.

7.          Now you serve them with tomato ketchup or green chutney along with rice or nan.

8.          If you have no shashlik stick then you can fry them in a pan in 2 tablespoonful of oil.First you fry chicken for 5-7 min then add vegetables for 5 mins and sreve them with boiled rice or nan.

Preparation time: 15 mins

Marination time: 1-2 hours

Cooking time: 15-20 mins

Shami Kabob

Today I am telling you the recipe of a delicious Kabob dish which is very easy to make  and you can freeze them in freezer (keep them separately).You can use them  for burger, breakfast, tea time or even in any festival

Ingredients:

1.                     Ground chicken/Ground beef:  1 lb

2.                     Dal Chana: 1/2 lb

3.                     Ground red pepper: 2 Tablespoonful

4.                     Ground  garam masala: 1 Tablespoonful

5.                     Chopped Onion: 2 large

6.                    Chopped garlic: 1 Tablespoonful

7.                    Chopped ginger: 1 Tablespoonful

8.                    White cumin: 1 Tablespoonful

9.                     Water: 4 cup

10.                   Salt: 2 Teaspoonful

11.                     Egg: 1

12.                    Oil: for frying kabobs

13.                  Bread crumb: 3 Tablespoonful (should be added before chopping of whole ingredients)

Ingredients for filling:       

1.  Chopped onion: 1 Large

2.  Mint leaves(Fresh/dried): 1/2 cup (cut finely)

3.   Fresh coriander leaves: 1/2 cup (cut finely)

4.   Green pepper: 4 ( cut finely)

Note : Mix them all and Keep aside  for filling

Recipe:

1.             Take all ingredients with water  in a pan except egg, oil and bread crumb.

2.             Put it over stove for cooking, till chana dal become very soft and water dry.

3.             When it dry. Let it cool for 1/2 hour.

4.             Add a raw egg and bread crumb in it thoroughly.

5.             Now chop it in chopper

6.             Now take a portion of  this paste in hand and fill one tablespoon full of filling in it  and     make kabob in this way all kabobs.

7.       If you have not much time, then you can mix all the filling ingredients in whole ground chicken, then make their Kabobs.

8.             Now shallow fry them  with little oil in frying pan on both sides.