Lauki Kabab Recipe ( Bottle Gourd Kababs)

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kebab is a simple, spicy, and easy veggie recipe. This lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing this recipe with you all.

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I watched both of them cook these kebabs while I was growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video: Lauki Kebab Recipe:

I love these kebabs with hot parathas, and I can have them anytime during the day.  My brother likes these kebabs best and prefers to eat vegetarian dishes.

There are two methods used to make these lauki kababs, but this is another one, which, as per my calculation, is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices as Shami Kebab and then grinding and making kababs, but I made kababs by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour serves as a binding agent for kababs. You can also add rice flour instead of gram flour or can use both flours in making lauki kababs.

So, let's begin with step-by-step photos. 

               

For more Tasty, Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kebab recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. 

Squeeze the bottle gourd as much as you can through a muslin cloth or strainer. Put the squeezed grated bottle gourd into another mixing bowl.

                                       

Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside.

                       

Prepare all the veggies that will be used in this recipe.e

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll

                      

                               

Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the dough foam. Gram flour quantity isn’t fixed at all

This depends on the lauki mixture and how much flour is absorbed. Once the mixture is turned into dough, the foam.

                               

                                                                        

                                 

Divide the equal portion of the kabab dough.

                     

The size and shape of the kabab depend on your choice.

                                

Prepare all the lamb kebabs and place them on the plate.

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over. Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes, flip these kababs with the help of the spatula

                                

Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color. Flip the kababs a couple of times till they are golden evenly.

                               

Once done

                       

                                                 

Place all kababs on a paper towel to remove excess oil.

                                   

Transfer all kebabs to the serving tray. Kababs are ready to serve. Serve hot with paratha or mint chutney.

                                                           

Shami Kabab Recipe ( Beef Kabab )

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami kabab is a very traditional and popular Pakistani recipe; typically, every household in Pakistan prepares shami kabab. It can be cooked with mutton, beef, lamb, and chicken.

But I prefer to make shami kebab with chicken; the real taste of shami kebab only comes with mutton and beef.

In most houses, shami kebab is made with mince, but I did use beef boti(meat). If you want reader keba,o you will have to make it with small pieces of meat.

Perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, cooked all together in water, and then blended well right after giving it kebab shape; dip it in egg batter, then fry. Egg dipping is an optional choice for you.

                       

I never do it; I simply fry it in the pan and then serve. Shami kebab goes well with paratha, naan, pulao, and biryani. i

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them, then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to the kebab. After blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat, then put coal in it and drizzle some ghee over the charcoal and cover the lid properly. Leave it for 10 minutes so that the smoke can be absorbed properly. 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it, so let the go-ahead to learn how to make tasty Shami kababs.

If you have tried this Shami Kababs Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a pot, put beef meat pieces and spices. Stir them well and bring to a boil, then cover the lid and let it cook for about 1/2 hour.

                             

Remove the lid,d then add soaked dal chana; allow it to cook for another 30 minutes.

                    

Keep stirring occasionally till meat and dal are tender before the water dries up. Remove from the flame and let it cool down.

                                

In a food processor, add fresh green spices, chop for 50 seconds, then put he cooked meat to discard all whole spices except a few spices.

                              

Blend them till turnintoo a fine paste. Repeat the same process with all the remaining kebab meat, and take it out in a large bowl/plate. 

                 

If seemed a bit dry,y you can add 1 or 2 eggs and chopped onion into it, then mix them all together.

Divide equal portions of the meat. Take one ball,l flatten it between your palms, ms and  place it on the tray one by .one           

                             

Now place the tawa/frying pan on the stove, add oil/ghe,e heat it, and slide e shami kebabs in the oil/ghee; shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side for 3 to 4 minutes or until nicely golden brown on both sides.

                   

Place all kebabs on a kitchen paper towel.

                  

Now transfer to the serving plate or tray. ay Serve hot with ketchup and sauce.

      

Chicken Potato Cutlets Recipe ( Cutlet Kabab )

                                

Chicken Cutlets | Potato Cutlets || How to Make Chicken Potato Cutlets with step-by-step photos

 

Chicken Potato Cutlets are a quick-fix kind of kabab/cutlet that tastes amazing on its own or in a wrap. A perfect starter to any meal, it is an all-time favorite of everyone. Chicken potato cutlets are delicious and crispy patties that can be made within an hour. These make a great snack/appetizer or a starter for parties or weekend meals.

They go perfectly well even with a cup of tea as an evening snack; these can also be used as patties to make a sandwich or can be stuffed in wraps.

I prepared cutlets of chicken with bones and mashed potatoes along with a few essential seasonings, but you can use boneless chicken meat along with other veggies such as carrot, peas, green chilies, and coriander leaves instead of potatoes.

If you follow the food  combining rules, then it is good to avoid potatoes with chicken, but you can use carrots and peas

So let's get ahead 

                                    

If you have tried these Chicken Cutlets, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil and grate the potatoes in a bowl.        

Soak the bread slices in a little water, and squeeze very well. Keep aside 

Pour water into a saucepan/pot, then put the chicken along with spices.

Bring it to a boil. Cover with the lid till the chicken is tender; drain off the water.

Let it cool down completely. 

Discard the cinnamon stick and separate the chicken meat from the bones, then shred the chicken and keep it aside.

Add all spices and shredded chicken to the mashed potatoes, and mix them well together.

      

Now make kebabs (in your desired shape: round, flattened, oval.

     

Beat an egg well in another bowl, then add black pepper and a pinch of salt, and mix to combine well.

                                     

Heat the oil in the frying pan on medium he.

Dip a cutlet into an egg, then coat with the breadcrumbs, and place all cutlets on a tray/plate.

Shallow fry each side for around 2 minutes, both on low-medium flame, till it turns to light golden color       

Now ready to be served hot
                   

You can serve it with hot spicy ketchup or sauce.