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

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

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.

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


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


    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!







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


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


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


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


    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 


    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


    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 


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


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

    Aloo Tikki Recipe

    aloo tikki recipe with step by step photos and video

    Aloo Tikki Recipe || Aloo Kabab Recipe || Potato Cutlets Recipe With Step-by-Step Photos and Video…..

    Aloo Tikki or Aloo Kababs are the easiest and most delicious side dishes or also evening snacks.WORD Aloo Tikki comes from our neighboring country India. in Pakistan, people call it Aloo Kabab or Potato Cutlets. both countries love to eat of all age groups people. especially kids crazy about potatoes.

    Aloo Kabab has also another name Patty. Tikki is called in Hindi and called Patty in English some people call it Cutlets. I have also shared different types of aloo kabab recipes on my blog you can check them out by clicking the given links below

    In India, Aloo Tikki is made with stuffing like peas masala or Paneer masala ETC but here I brought some changes to make it in my style. I added some spiced meat by shredding them to enhance the taste since in Pakistan people love meaty recipes instead of veggies only 

    Hopefully, all will love it and if you are vegetarian/vegan or have some health issues then can be skipped and add some spiced paneer, and peas by adding the same spices that I added to the meat

    For the best result follow my detailed step-by-step photo, video, and  instructions tips and video below 


    how to make aloo tikki recipe

    My Latest Video Aloo Tikki Recipe:

    About Aloo Tikki:

    Aloo Tikki or aloo kabab is the most popular snack in the subcontinent. made with boiled and mashed potatoes, spiced, and herbs these Pakistani-style potato patties are shallow-fried or pan-fried to perfection until crisp

    Recipe Note:

    1. As I said above I added some spiced beef meat that you can add by choice of chicken, mutton, or lamb.
    2. I made the Tikki by mixing aloo meat mixture spices and herbs. these are crazy delicious and addictive. To make the plain aloo Tikki simply skip making the stuffing or mixing. you can make plain Tikki thin or thick to your liking.
    3. Boiling potatoes correctly is the crucial step to making crisp and firm potato patties. boil them just until fork tender, overcooked potatoes often turn mushy and become paste-like due to the excess moisture    
    4. Mushy potatoes will need lots of flour or bread crumbs to reduce the moisture
    5. Aloo tikki is mostly shallow fried However they can also be pan-fried, air-fried, or grilled in an oven if shallow frying oil in the pan should come to at least half the height of the Aloo Tikki
    6. Make sure the oil is hot enough, if not the aloo tikkis will stick to the pan and mess up.to check the oil temperature drop a small piece of the prepared mixture if it comes up steadily then it is the right temperature
    7. If you are making plain Aloo Tikki and it mistakenly turns mushy or sticky don't worry. To fix it, add some crumbs or bread slices without them soaking in water                           

    aloo kabab recipe

    How to Boil Potatoes:

    One way is to boil the whole potatoes in a pot without peeling the skin. The other way is to cube them and steam them over a steamer or a pot a perfectly boiled potato should be fork-tender but not mushy

    What Kind of Potatoes are Used:

    Try to use Potatoes that are not very sticky. starchy potatoes are the best bet. preferably make the patties with red potatoes since red potatoes taste aren’t sweet as other types of potatoes taste become sweet in summer, especially in the monsoon season 

    Can We Stuff Shredded Meat/Mince Instead of Mix?

    Yes, you can stuff mince meat by your choice if you prefer stuffing in aloo Tikki rather than mixing. whatever  ease for you, But before stuffing you do one thing is to add crumbs or leftover bread slices with aloo dough for binding since we didn’t add any binding agent in potato dough as we are mixing meat with potato then no need for binding

    Stuffing takes time a bit longer than mixing. if you have time and you like you can do it. even you can give them a shape of your choice

    Can we Add Mince Rather Than Meat?

    Yes, you can add mince if you don’t want to add meat. you cook the mince with the same ingredients that I have shown in the video or told you in writing 

    how to make aloo tikii recipes

    What Type of Binding Agent is Required in Tikki?

    Usually when we make aloo kabab/aloo Tikki then is to add crumbs or bread slices or sometimes cornstarch to give it to accurate shape but when we talk about adding mince or meat in potatoes then no need to add any binding agent since .meat/mince itself works as a binding agent when is mixed with mashed potatoes but one thing keep in mind as I told above potatoes are starchy so that your Tikki make in good shape and taste

    Can We Stuff or Mix Veggies or Something Else Instead Of Meat/Mince?

    Yes, Of course, you can stuff or mix anything by your choice Like Peas Masala, steamed spiced corn, grated cottage cheese or paneer, and cooked spilled chickpeas/chana dal in place of green peas. Make sure that the corn and chickpeas are well cooked and separate without being pasty or mushy 

    Can We Freez Aloo Tikki?

    Yes, aloo tikki can be frozen by keeping it in an air-tight jar for a week not much than that because potatoes become quickly moisturized and soggy when potato-based recipes are fr0zen


    how to make aloo tikki recipe

    You Might Like This:

    Kache Keema Kabab

    Chicken Chapli Kabab

    Veg Cutlets

    Chicken Potato Cutlets

    Potato Mince Cutlets

    Potato Chops

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








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


    Aloo tikki

    How to Make Aloo Tikki?

    As I told above that how to boil potatoes follow the instructions given above but remember neither sticky nor mushy


    potato cutlets

    Combine the ginger garlic, black peppercorns, and green chilies with a little water in a blender jug and blend them into a fine paste


    aloo kabab recipe

    In a pot or pressure cooker pour water along with meat, ground masala, white vinegar, salt, and tenderizer powder then stir to mix well. 
    potato cutlets

    Bring it to a boil first then cover and let it cook until the meat is tender and the water dries out


    aloo tikki recipe

    After peeling the potatoes mash or grate them
    aloo kabab

    Make sure your potatoes aren’t hot otherwise after adding masala it becomes pasty. add red chili powder, and chaat masala powder and begin mixing with the help of a hand and leave it for a while
    how to make potato cutlets

    Once the meat is well cooked and the water dries out mash them with a hand masher
    aloo tikki

    Now add shredded meat with potato, simply mix meat with potato dough at the end add chopped coriander, mint, and green chilies.at this stage adjust the salt if needed. combine them until everything is incorporated 

    aloo kabab

    Let it rest for 10 minutes


    potato cutlets

    Take equal portions of potato dough and give it into a kabab/Tikki shape I used a kabab maker if you have you can make otherwise give it to shape by your hand

    aloo tikki recipe

    On the other hand, heat the oil on the pan or griddle till medium-hot. gently place the tikkis and begin to pan fry them                                                       
    how to make potato cutlets

    When the base is crispy and golden gently flip each tikki with a spatula, Fry the second side till crispy and golden. 


    Potato cutlets

    You can flip once or twice more till the tikkis are golden and crisp evenly. Remove and place on a paper towel. fry in batches all tikkis this way
    aloo tikkis

    Serve hot aloo tikki with green chutney and tamarind chutney. you can also serve these potato patties with yogurt chutney


    how to make potato cutlets

    Shami Kabab Recipe


    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 kebab, it can be cooked with mutton, beef, lamb, and chicken
    But I wouldn't prefer to make Shami kabab 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 kebab so you will have to make it with small pieces of meat

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

    I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani
    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 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 charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs 

    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!






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


    In a pot put beef meat pieces with 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 then add soaked dal chana it allow to cook for another 30 minutes

    Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down

    In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices

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

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

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


    Now place tawa/frying pan on the stove add oil/ghee heat it, and slide 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 3 to 4 minutes or until nicely golden brown color from both sides

    Place all kebabs on a kitchen paper towel


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