8/3/2019 Potato Mash With Chicken Cutlets Recipe by Ankita

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Kabab-Chapli Recipe

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Ingredients

½ Kg. finely minced beef 

1 medium sized onion chopped2 eggs

½ tsp. salt (according to taste)

1 tsp ginger (Adrak) paste1 tsp crushed cumin seeds (Zeera)

1 tbs. crushed Whole dried red chilies

1 tsp crushed coriander (Dhaniya) seeds1 tsp anardana

2-3 green chilies chopped

½ cup of fresh coriander (Dhaniya) leaves

1 large tomato1 tsp lemon juice or vinegar 

100 grm. Makai ka Aata (Corn meal)

1 small onion sliced and fried till brownOil for shallow frying.

(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn.

(Kali Mirch)

Chop the tomatoes finely.Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3

hours.

Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turnuntil brown on one side.

Makes about 6 kebabs.Serve with naan.Serving: 3 persons

8/3/2019 Potato Mash With Chicken Cutlets Recipe by Ankita

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Kabab-Gola Recipe

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Ingredients

1 kg. finely grinded minced beef 

1½ tsp. salt (according to taste)1½ tbs. crushed chili

2 large onion-chopped

½ tbs. garam masala2 tbs. lemon juice

1 tbs. ginger (Adrak) paste

1 tsp. garlic (Lehsan) paste½ cup fresh coriander (Dhaniya) leaves

½ cup fresh mint (Podina) leaves

½ cup yogurt

2 tbs. raw crushed papaya1 piece for smoke flavour 

4-6 green chilies

Garnish

1 lemon

2 onion

Instructions

Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grindthem and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 

3-4 hours.

Keep the smoldering coal in the pot containing the mixture ant cover it for few minutesfor the meat to absorb the smoke.

Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the

oven.Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.

Serving: 3 to 4 persons

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Qorma Recipe

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Ingredients

1 Kg mutton or chicken4 black cardamom (Bari Ilaichi) seeds

18 green cardamom (Chhoti Ilaichi)

24 cloves (Laung)

24 whole black pepper (Kali Mirch)

8 tsp. coriander (Dhaniya) powder 250 grm. onion

1 to 1½ tsp. salt (according to taste)1 ½ tbs. garlic (Lehsan) paste

1 tbs. ginger (Adrak) paste

250 grm. yogurt1½ to 2 tsp. chili (Lal Mirch) powder 

250 grm. ghee or oil.

1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder 

1 tbs. of Kewra1 tsp. sugar 

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-

 brown.

Remove the fried onion from the oil and keep aside. In the oil add all the spices (exceptthe nutmeg, sugar and Kewra) with a little water to prevent burning.

Add the meat and mix well with the spices. When the water of the meat has dried, add 2-

3 glasses of water (1 glass enough for chicken). By now the fried onion would have

cooled and turned crisp. Crush it and add it to the pot.Cover and cook on low flame till the meat is tender. When the meat has softened and the

gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace

(Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.Serve hot with naan.

Serving: Adequate for 6 to 8 persons.