Yummy Traditional : Kebabs and Cutlets
Showing posts with label Kebabs and Cutlets. Show all posts
Showing posts with label Kebabs and Cutlets. Show all posts

Potato Chops Recipe


mutton-potato-chops-recipe-with-step-by-step-photos

Potato Chops| Aloo Chops | How to Make Mutton Chops with step-by-step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste which is even accomplished your lunch/dinner requirement and even perfect for a snack
Usually, people add mince is aloo (potato) to make chops but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes Which brings a unique taste to potato chops no bread crumbs and eggs are required at the time of frying here I will also some tips to make perfect potato chops
                  
mutton-potato-chops

This delicious mutton potato Chops (Alu Chop) is in your diary so You can make it fresh and serve it hot to your guests. as well as I used mutton meat you can use chicken, beef, or lamb as desired so let's begin with step by step photos...

To make Perfect Mutton Chops Tips:
  1. Don’t overcook the potato around 15-20 minutes is enough to perfect boiled boiled potato gets mushy 
  2. Cook the potato on a high-medium flame
  3. Use shredded meat instead of mince
  4. Use a breadcrumb inside to make your chops firm
  5. Don’t keep chops in the refrigerator they become shredded while are frying
  6. Use a skillet or nonstick pan for frying
  7. Fry 3-4 chops in one batch
  8. At the time of frying keep the flame medium    
  9. Mutton or beef meat should be dry any single drop of moisture can soggy chops
  10. For bring more crispiness you can use breadcrumbs and eggs to coat on chops but I didn’t do this  
                        
mutton-potato-chops

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

Facebook

Instagram

Pinterest

Youtube

                       


                     
                                    

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                   
muttpn chops recipe


To prepare this recipe we will take a pan pour 200 ml water add potatoes bring it to a boil on high flame then cover it for 15-20 minutes on medium heat
                   
boil-the-potatoes


Coarsely ground green chilies, ginger, and garlic together to add meat
                                     
coarsely-ground-spices


On the other hand, take another saucepan and put mutton meat add 150 ml water along with all spices   




Stir to mix well and bring it to a boil then cover the lid, and let it cook meat until water dries up along with tenderized meat          

cook-the-meat

Meanwhile, chop the coriander leaves and green chilies
          
chop-the-coriander-and-green-chillies


Once the water has evaporated let it cool down for a while then shred the meat  
                 

shred-the-meat


Remove the pan from the flame drain all the potatoes from the water let them cool down completely then peel them and grate them, you can mash the potatoes as well
                            
peel-and-grate-the-potato


Potatoes are grated 

potato-are-grated

Take another mixing bowl to add mashed/grated potatoes, shredded meat coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice
                          
add-spices-to-the-mashed-potato

Mix them well with the help of a hand and knead them as a dough keep aside




Divide the potato dough into equal portions 
                               
divide-the-dough-into-equal-portion


Now give it to chop shapes round flattened or oval as desired
              
gives-it-to-chop-shapes

Repeat the same process with all remaining potato balls and place them on the tray
                    
place-all-chops-on-tray


Heat the ghee/oil on the skillet or frying pan on medium heat then place chops on the skillet/frying pan_Fry 3-4 chops in one batch in a medium heated oil/ghee 
                                   
fry-chops


Shallow each side and fry for 2-3 minutes on medium flame flip them with the spatula and fry another side till it turns to light golden color
                           
fry-chops-until-gets-light-brown-colour


Once chops are fried properly from both sides transfer to the pepper kitchen towel to remove excess oil
                                           


Now ready to hot serve with paratha sauceketchup chicken pulao,matar pulao, and raita
spread and joy!
                               

chops-are-ready-to-serve


Kache Keema Kabab Recipe




Kache Keema Kabab | 
Keema Kabab || How to Make Kacha Keema Kabab with step-by-step photos 


Kache Keema Kabab is known as a traditional tasty kabab that originates from Mughal cooking, it tastes a bit spicy and delicious along with so soft and moist kabab. I have learned from my mother that she used to make it at any special event or Eid-ul-Adha as well. but here I did some variations to make each keema kabab has been amazing
My mother used to make it at Eid ul Adha, I learned also from her


This kabab can be prepared with any type of mince, I used beef mince to make it. additionally can be served with paratha, bread slices and even can be given to the kids' tiffin boxes with ketchup healthy and yummy lunch boxes which always your kids love to have it
                                   
kache-keema-kabab-recipe

You can also make a sandwich, roll paratha, and bun burgers from this kebab, main ingredients are minced, roasted chickpeas, onion, and ginger garlic paste, so let the go-ahead to know how to make kache keema kabab.

Tips:
  1. To prepare kache keema kabab use always fine mince
  2. Beef and lamb mince is  best to make kache keema kabab

kache-keema-kabab-recipe

    To prepare kache keema kabab wash the keema in a strainer under the running water and set it aside

    rinse-the-keema


    Take all ingredients and prepare all veggies


                            

    Fry the onion slices and make them crumble set aside
                     
                    
                                            

    Make the powder of roasted chickpeas

    Note, if you do not available roasted chickpeas then can use gram flour instead. 
    Heat the pan and slightly roast gram flour on low-medium heat




    If you have tried this Kacha Keema Kabab 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!

    Facebook

    Instagram

    Pinterest

    Youtube

                                                 


                                       

    Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.


                                              


    Put washed and squeezed keema into the bowl then add ginger garlic and papaya paste, combine lemon juice and roasted powder 


    put-keema-in-the-mixing-bowl-and-add-ginger-garlic-and-papaya-paste
    add-lemon-juice-to-the-keema


    Put all dried spices in keema, then add grated and fried onions to the keema


    put-all-remaining-spices-to-the-keema
    put-fried-and-grated-onions-to-the-keema


    Add crushed coriander, black peppercorn, and green spices along with basic garam masala 


    put-crushed-spices-to-the-keema
    add-coriander-leaves-and=basic-garam-masala-in-keema


    Lastly, add butter or margarine, and mix the keema mixture very well


    add-margarine-in-keema
    mix-well-keema-paste

    Start kneading for around 10 minutes as a soft dough cover it with any lid or cling wrap and rest it for about an hour keep in the fridge 


    knead-the-keema-for-10-minutes-as-a-soft-dough


    Divide the equal portions of the keema dough and take one portion and flatten it between palms then shape it into a medium kebab and place it on the tray/plate

    make-small-kebabs-from-mince sough


    Repeat the same process with the remaining Kacha keema kebabs


    make-small-kache-keema-kebabs-of-the-dough


    Heat the oil/ghee in the Tawa/skillet or pan and fry the kebab, fry each side for 3-4 minutes on medium flame then flip the kababs, fry them from another side till turn brown in color 

    heat-the-oil-and-fry-kababs
    fry-kebabs-from-other-side


    Now transfer to the serving dish and garnish them with tomato and onions_
    Kache keema kebabs are ready to serve


    garnish-the-kabobs-with-onions-and-tomato


    Kache keema kabab is served with green sauce, and red sauce along with rotisnaan
                               

    Resha Kabab Recipe


    resha kabab recipe with step by step photos


    Beef Resha Kabab | Shami Kababs | How to Make Shami  Kabab Recipe with Step-by-step Photos...

    Beef Resha Kababs are an easy, simple, delicious, and crispy snack,resha kabab usually is prepared with meat and spices, this recipe can be made with only meat and some essential seasoning and can be skipped Bengal lentils but lentil is a good binding agent a little amount of chana dal is enough to make binding kebab very well this is the reason I added to make resha kabab, 

    This recipe can be served as a snack or at lunch or dinner or can be given to the tiffin boxes of kids
    For making resha kebab I used small-sized meat pieces (both), using the meat in making kebab gives it to smooth, delicious taste alongside a fiber texture  

    Make them in quantity and freeze them for use later, usually, resha kebab is prepared  with the meat of  beef, but you can make them with lamb, chicken, or mutton meat, Here I am using medium beef pieces with a small quantity of chana dal, and you can use bread slices instead of Bengal lentil for binding
                                      
    how to make shami kabab


    Beef Rehsa Shami kabab is one of the best non-vegetarian snacks to be served, perfect for a dinner party during winter, it can be served with green chutney or tomato ketchup
    I used beef meat to make resha kabab you can use chicken, lamb, or mutton, Delicious and tasty resha kebab that can be used in burger buns, sandwiches as well as with can be served with dal chawal, the kid's lunchboxes, and the guest

    The main ingredients are beef and chana dal so let the go-ahead know
    Tips:
    1. To prepare this recipe use calf meat and mutton instead of beef    
    2. It will make it super soft and juicy
    3. Don’t add onion first during cooking your kebabs will shred and soggy 
    4. Don’t freeze the kebab by keeping one on top  of the other They will stick to each other it may be broken up easily
    5. Don’t add more water at the time of cooking meat will become thin and won’t be able to make a kebab shape              
                                
    shami kabab recipe

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

    Facebook

    Instagram

    Pinterest

    Youtube

                           


                                                             


    Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.




    main-ingredients-of-shami-kabab

      Firstly rinse and cut into small pieces of beef meat keep aside, take all ingredients, and prepare all veggies


      cut-the-beef-into-small-pieces


      Put beef pieces and pour 1/2 jug of water in the large-sized pot, turn on the flame, and put whole dry spices along with ginger garlic


      put-the-meat-in-the-pot-add-water
      add-whole-dry-spices-in-the-meat


      Combine all whole spices along with salt, and keep on stirring well


      put-all-spices-along-with-salt-into-the-beef
      keep-stirring-beef-with-spices


      Pour a little more water if needed, bring it to a boil cover the lid, and cook until half done


      add-remaining-jug-water-in-kebab-meat
      cook-meat-kabab-until-half-done


      Add Bengal lentil and stir to mix well allow to cook till water dries up very well_
      Putting chana dal is totally optional you can use any bread slices for binding


      add-chana-dal-into-kabab-meat

      Put First coriander leaves and green chilies chop them slightly and then add cooked kebab meat to the chopper, grind kebab meat coarsely, and pour beaten egg during grinding  
      Now take it out into the mixing bowl and put chopped onions remaining coriander and green chilies stir to mix well together


      grind-the-shami-kabab-meat
      add-beaten-egg-into-the-kabab-meat


      Make equal balls of the kabab dough, take one ball flatten the balls between your palms and shape it into medium-sized kebabs place all kebabs on the tray


      shape-the-kabab-into-medium-size
      place-all-kabobs-on-the-tray


      Heat the oil in the pan and fry each side of the kebabs for around 2-3 minutes on medium flame, flip them and fry as before on medium heat


      fry-kabab-from-both-sides
      until-kebabs-till-then-golden-brown-in-colour


      Once the kabab is well fried, transfer it to the plate or serving dish


      kabab-transfer-to-the-serving-plate


      Repeat the same process with all remaining kebabs as needed

                                     
      fry-remaining-kebabs

      Resha Kabab is ready to serve           
            

      resha-kabab-is-ready-to-serve


      Resha kabab is a perfect snack and even at lunch or dinner, also goes well with biryani pulao green sauce and ketchup

                                                                   
      how to make shami kabab

      Followers

      Follow