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ENGLISH
code food
Serving
Size
Ingredients
Recommendations
ts-5. Hariyali
Kebab
100 g
Boiled potato - 1
medium siz, Boiled
spinach puree - 2 tsp,
Ginger-green chilli
paste - 1 tsp, Gram
flour (Besan) – 3~4 tsp,
Chaat masala - 1 tsp,
Turmeric powder - ¼
tsp, Red chilli powder -
½ tsp, Coriander leaves
- 2 tsp, Lemon juice - 1
tsp, Salt to taste
Mix potato, spinach
puree in a mixing bowl.
Add ginger paste, chaat
masala, salt, lemon
juice, turmeric powder,
chilli powder and salt.
Add gram flour(Besan)
for binding and mix it
properly. Make small
balls shapes and Stuff
cheese. Make small
“Kebab” shapes.
Grease the crusty plate
& place the kebabs on
crusty plate and put few
drops of oil on them.
After cook, sprinkle little
chat masala on Kebabs
and serve hot with
onion rings and green
chutney.
ts-6. shami
Kebab
550-600 g
minced chicken - 500
g, Eggs - 2, Chopped
Onion (Pyaj) - 1 meduim
size, Green Chilly (Hari
Mirch) chopped - 5,
Bengal Gram (Chana)
soaked overnight -
100 g, Garlic (Lasan
/ Lahsun) - 10 pods,
Cumin Seed (Jeera) - 1
tsp, Cardamoms - 4,
Cinnamon (Tuj/Dalchini)
- 1 " long piece, Ginger
(Adrak) - 1 " long piece,
Pepper corns Kalimirchi)
- 6, Red Chillies,
Clarified Butter (Ghee)
Grind meat into a
fine paste. Take
garlic, cumin seeds,
cardamoms, cinnamon,
ginger, peppercorns,
red chillies and soaked
gram dal and grind into
a fine paste. Mix both
the pastes well. Now
mix well beaten eggs
and prepare uniform
dough. Add finely
chopped green chillies
and onion to dough
and mix well. Shape
the dough into small
round flattened balls
or kababs. Place the
Kebabs on greased
crusty plate and pour
few drops of oil over
the kebabs and cook.
Serve hot with sauce or
chutney.
code food
Serving
Size
Ingredients
Recommendations
ts-7. tangri
Kebab
350-400 g
Chicken - 2 large leg
pieces, Hung Curd -1/2
cup, Lemon - 1 tbsp,
Garam masala powder -
1 tsp, Red chili powder
- 1 tsp, Salt to taste,
Ginger garlic paste - 1
tbsp, Edible orange
color - a few drops, Oil
- 2 tbsp
Clean and wash the
chicken pieces and
make random slits
on them. Damp with
kitchen towel to remove
extra water. Mix all the
ingredients except salt
together. Rub and wrap
chicken pieces in it and
keep aside for an hour.
Now mix in the salt.
Cook the chicken on
greased crusty plate
and pour few drops
of oil over it. Sprinkle
lemon juice and chat
masala and serve with
onion rings.
ts-8. seekh
Kebab
500 g
Chicken Mince(Keema)
- 500 g, Garam Masala
- 3/4 tsp, Garlic (Lasun)
paste - 1 tsp, Ginger
(Adrak) Paste - 1 tsp,
Cashewnut (Kaju) - 2
tbsp, Thick Cream
(Malai) - 2 tsp, Onion
(Pyaj) - 2, Carom Seeds
/ Thyme (Ajwain) - 2
tsp, Dried Mango
Powder (Amchoor) - 2
tsp, Rock Salt (Kala
Namak) - 2 tbsp, Cumin
Seed (Jeera) - 3 tbsp,
Dry Ginger (Saunth) - 1
tbsp, Black Pepper (Kali
Mirch) - 1 tsp, Nutmeg
Powder(Jaiphal) - 1/2
tsp
Wash the keema
and put in a strainer
and gently press to
squeezeout all the
water.
Mix all the ingredients to
the keema and knead
well.
Keep aside for 1 hour.
take a big ball of the
keema mixture and
hold a skewer carefully
press the mince on to a
skewer.
Repeat with left over
mince on all the other
skewers. Place the
skewers in the greased
crusty plate.
When cooked, gently
remove the kebabs from
the skewers with the
help of a napkin.
To serve sprinkle some
chaat masala and
lemon juice on the
kababs.
CE107MDF-03638H_XTL.indd 24
2009-12-17 9:31:13