Mince Meatballs Recipe ( Keema Balls )

Mince Meatballs | Beef Minceballs || How to make mince meatballs with step-by-step photos...

Mince meatballs are quite delicious, spiced, juicy fried mince meatballs. This simple recipe for delicious homemade easy meatballs uses very few ingredients such as mince, herbs, basic spices, and onion.

These meatballs yield fantastic results. The best part is that these meatballs can be frozen. You can make as many batches as you want by scaling up the recipe and keeping them on hand in the freezer for easy meal prep any time. We definitely recommend sautéing them first, so they're ready to be defrosted and then used in your chosen recipe.

                                    

People prepare meatballs in different ways and methods per their cooking. This was see:n people bake it instead ofrying. Of course, this is a healthy way of cooking,g but as you know, nowadays I am sharing recipes regarding Ramadan Recipes

This even depends up ::you either you bake it in the oven or deep-fried if you prefer to bake meatballs ,just make a bit of a change

Mix 1 tbsp ghee/oil alongside spices and herbs into the mince mixture; the rest of the method will remain the same except for frying. Baking time is around 25-30 minutes at 350 F or 200 C

                      

You will see dark black meatballs that happened due to adding rice and gram flour to the mince mixture. Gram flour works as binding meatball,s and rice flour makes the meatballs

These meatballs can be served with bread slices and buns

For more Fried Recipes:

Pav kabab

Potato cheese balls

Laddu path

Chicken nuggets

Macaroni cutlets

Kache keema kabab

Recipe Tip:

You can either cool the meatballs and store them in the fridge for up to 3 days, use them in recipes right away, or freeze them for later. 

 

To freeze, allow the meatballs to cool for about an hour, then chill them in the fridge until cold. Once cooled, place the meatballs on a cookie sheet and freeze them until solid. After that, transfer them to hard-sided freezer containers, label each container with the recipe name and date, and freeze for up to a year. You can use the meatballs straight from the freezer in many recipes, or thaw them in the fridge overnight before use. 

 

This recipe can easily be doubled; just ensure that you make the meatballs about 1 inch in diameter so they all cook evenly.

                     

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Take all ingredients and prepare all veggies.

                      

Dry roast peppercorn and coriander seeds on low flame for a minute

                              

Then add cumin seeds and dry roast them together for 30 seconds. Crush them in the mortar.r 

Rinse the mince in the colander.  

                     

Collect all spices on the plate.

                              

Add ginger-garlic paste and fresh lemon juice to the mince.

                     

Stir to mix up the mince well.

                        

Now add powdered spices.

                                  

Add flour to the mince.

                           

Towards the e, nd put chopped onion and herbs into the minced mixture.

                                   

Start kneading the mince mixture with the help of a finger until everything is incorporat ed. At the same time, adjust the salt and spices in the mince mixture.e

                                   

The mince mixture is ready. Keep in the refrigerator for about an hour for marination. 

                  

Divide the equal portions of the mince dough and give tennis-sized roshape.ape.

                     

Prepare all meatballs and place them onto the plate. At this stage, meatballs can be stored for a month.

                     

Heat the oil to around 140 C_Put 4-5 meatballs in one batch. Keep frying the meatballs until they turn golden brown.

                         

Drain the meatballs on kitchen tissue paper.

                             

   

Mince balls are ready. Transfer to the serving dish.

                        

Serve hot with chili garlic ketchup, tea, and a burger bun.

                                

Meatballs can be served with boiled eggs and bread loaf.                                            

                         

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 Malai Boti Paratha Roll Recipe ( Paratha Roll )

                     

Chicken Malai Boti Paratha Roll || Chicken Roll Paratha || How to Make Malai Boti Paratha Roll with step-by-step photos

Chicken Malai Boti Paratha Roll is a popular, yummy, and mouth-watering snack. Everyone likes to have it with sauce and ketchup. You can use beef or mutton boti as well. This is not hard to make, but it is a bit of a long process.

You get an unforgettable taste of the meal that increases your appetite and makes you happy. Malai chicken roll paratha is made in two ways: Barbeque or cooking in a pan.

                               

I'll just give it to charcoal smoke to bring the smoky flavor. If you have enough space for the barbecue at home, you can prepare Chicken Boti in the oven as well. I am cooking it on the stove, simply. Firstly, we prepare the dough, so let's prepare...

If you have tried this Chicken Malai Boti Paratha Roll, 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 bowl, put plain flour with the other ingredients and mix them together. Now start kneading the soft dough by adding water little by little, and keep kneading for 10 minutes. Apply some drops of melted ghee over the dough, cover it with cling wrap, rest it for 30 minutes, and keep aside.      

In a bowl, put chicken boneless with spices and mix them well, then add yogurt with cream, mix them together until well mixed, and cover it. Keep in the fridge for 30 minutes.

In the grinder, put tamarind with spices. Blend them well until smooth; take them out into a bowl, keep aside. Now the sauce is ready.

                            

In a frying pan, add oil, heat it on medium flame, add chicken mixture, stir it for a minute, and allow to cook for 10 minutes on low to medium flame until water dries completely.

Heat the charcoal on the stove for 15 minutes, place any small steel/aluminum bowl in the center of the chicken boti pan, pour some ghee over the charcoal, and cover the lid firmly for 3 minutes; the coal smoke will give it a smoky flavor. Set aside.

Take the dough out of the bowl and knead the dough again with your oiled hand for a minute; some extra flour on the plate for dusting. and roughly divide the dough into equal portions(ball-sized depends on how thick you want to make the roties_Take one ball of dough and roll out with the help of a rolling pin approx 5-6 inches in a round shape

Apply butter/ghee over the roti with the brush and sprinkle some flour dust. Here starts the tricky part: fold the roti like a fan till you reach the end; now hold from the two opposite ends and tap the dough on the counter to stretch the roti. Further, to understand, follow the above figure.

Gently start rolling the roti like a snail, press the end gently in the middle, cover, and keep in the fridge for 20 minutes.   

Preheat the Tawa for 10 minutes, warm the pan on medium flame,e add 1 tbsp ghee, and place the paratha; cook for 1-2 minutes and flip, add another 1 tbsp ghee/butter, and cook till golden brown (use additional ghee/butter if required). Cook for another 2-3 minutes. Paratha is Ready for rolling.

Assemble:
Now take one paratha, apply some sauce to the paratha, place the chicken mixture near the corner, lay the onion slices on top of the chicken mixture, and roll over the corner till the end.

Now the chicken roll paratha is ready for serving with ketchup and sauce.....