Tikka / Kebabs

Chicken Chargha

Ingredients:

1 ½ kilogram Whole Chicken (with slits marked on it)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Yellow Food Color
1 tsp. Cumin Seeds (Safaid Zeera)
1 tsp. Black Pepper (Pisi Kaali Mirch)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
3 tsp. Vinegar (Sirka)
Lemon Juice (Nimbu Arakh) (from 4 lemons)
Cooking Oil

Method:

Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour. (It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside.)
Half an hour before cooking, heat Cooking oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.
Serve Hot With Nan or Chapati Roti and Podina Chutney or Raita

Ingredients:

½ kilo Beef (finely minced)
1 medium Onion (chopped)
1 small Onion (thinly sliced and fried to golden brown)
1 large Tomato
3 Green Chillies (Hari Mirch) (chopped)
½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania)
1 Cooked Omlette (cooked with 2 eggs and with a litlle salt and black peppers)
200 grams Corn Meal (do not use cornflour)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Cumin Seeds (Zeera) (crushed)
1 tbsp. Whole Dried Red Chillies (crushed)
1 tsp. Coriander Seeds (Saabut Dhania) (crushed)
1 tsp. Pomegranate (Anardana)
1 tsp. Lemon Juice (Nimbu Arakh) or Vinegar (Sirka)

Method:
Add all the ingredients to the mince meat, mix well with the hands and leave to marinate in the refrigerator for 2-3 hours.
Make flat patties with the beef and fry in a little oil.
Serving Amount: 6 Kababs

Ingredients:
½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying

Method:

Boil minced meat with all the spices and cook on low flame till water dries.
Add boiled potatoes, eggs and rest of the ingredients.
Allow to cool before filling in the strips shaping them into rolls.
Heat oil and deep fry till golden brown.

Ingredients:
2 kilograms of Beef Pasanda (thin sliced about 2 - 3 inches wide 4 inches long)
3 medium Onions (peeled and pureed to a paste)
2 more medium Onions (sliced, fried brown and hand crushed) (or you may use ready-fried onions)
1 small Raw Papaya (Kacha Papita) (grinded)
2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
2 tsp. of Coriander Powder (Pisa Dhania)
2 tsp. of Garam Masala Powder
Salt (to taste)
1 cup of Plain Yogurt
4 tbsp. of Mustard Oil

Direction

1) Mix well all the above ingredients and the beef with your hand. Leave to marinate for about 6-8 hours in the refrigerator.
2) Put the meat in skewers (folded in layers). Close held together.
3) Put the meat over heated charcoal turning it regularly until meat is barbequed from all sides.
Serving Suggestions: Serve Hot with Paratha and Raita
Yield: 4 Servings
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes

Ingredients:
1 kilogram of fresh Beef (minced)
5 Spring Onions
4 Green Chillies (Hari Mirch) (more or less may be used - depending on taste preferance.)
3 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 tsp. of Dry Pomegranate Seeds (Anardaana) (crushed)
2 tbsp. of Coriander Seeds (Saabut Dhania) (crushed)
2 tsp. of Chaat Masala
2 tsp. of Garam Masala Powder
1 tsp. of Red Chilli Powder (more or less may be used - depending on taste preferance.)
Salt (to taste)

Directions:
1) Finely chop the spring onions and green chillies. Put minced meat in a bowl, combine all ingredients and mix well. Make sure all ingredients are well blended with the meat. Refrigerate for atleast an hour.
2) Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.) Make large balls out of the mixture and mold them on to kabab skewers. Put skewers on fire. Grill until it is brown on all sides and well cooked.