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!

Facebook

Instagram

Pinterest

Youtube                     

                                   

                

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 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!

Facebook

Instagram

Pinterest

Youtube

                       

                                                         

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

                    

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..... 

          

Chatpata Aloo Recipe ( Spiced Potato )

                                                                           

Chatpate Aloo | Spiced Potato || How to Make Khate Aloo with step-by-step photos and video

Chatpata Aloo is simply a spicy evening snack. This right here is my Favourite way to cook potatoes: an easy, quick, spicy, and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home. 

                      
                                                     

This relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil and seasoning in the wok or pan. Separately prepare sweet and sour tamarind sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t 

Chatpata can also be served with loaf bread, burger buns

papdi, so let's begin 

If you have tried this Chatpata Aloo 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 do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                      
                                                                         

Boil the potatoes with the skin. First, take a large pot and pour 1 litre of water with the potatoes; bring it to a boil, then cook them for about 15 minutes. Drain them out of the water and let them cool down a bit.

Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.

Soak the tamarind with a little hot water for an hour, extract all seeds, and separate the pulp.

Take a small mixing bowl, then add the pulp along with black salt, chaat masala, and sugar. Stir well and keep aside until required.

Heat the oil in the wok.

Put boiled potatoes into the wok.

Add all dry spices to the potatoes.

Stir well potatoes

Fry potatoes until they are well-coated with spices.

Put mashed potatoes

Stir to combine well for around 3-4 minutes.

Chatpata Aloo is ready.

Transfer to the plate and drizzle tamarind sauce over chatpata aloo.

Garnish chatpata aloo with fresh coriander leaves.

Serve with bread slices and burger buns along with hot tea. 
                  
                                                                           

Crispy Khajoor Recipe ( Tea Time Snacks )

Crispy Khajoor | Fried Nemki || How to make Khajoor with step-by-step photos 

These are quite a flaky, buttery, and mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a " khajoor. "

Confucius probably immediately comes to your mind; khajoor means dates and palms. I am calling khajoor, not at all, my dear readers; it's a flaky and buttery snack in taste. As you take it in your mouth, it definitely will melt easily within a few seconds.

But to prepare this recipe will have to take care of accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them, 

Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.

                    

Khajoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then rubbed on the palm for 10 minutes till it turns to a crumbly texture, right after kneading into a hard dough with very little water. Because if you knead it soft, you will never be able to make crispy khajoor.

It's my family's version that used to be made by my grandmother and mother. It's not easy to make; it is a bit hard, but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your intermittent hunger, so let’s begin. 

If you have tried this Crispy Khajoor, then don’t forget to rate the recipe. You can also follow me on social media.

Facebook 

Instagram

Pinterest

Youtube

          

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

Sift the flour into the bowl.

Add semolina, ghee, nigella, and sugar, and mix them together very well.

Till turns to a crumbly texture

Start kneading the dough with a little water, and keep kneading until the dough forms. 

Transfer the dough to the working surface, and knead it with the help of both palms.

Should be a bit hard to avoid kneading a soft dough. 

Wrap it with the plastic cling, and leave it to rest for an hour. 

Divide the dough into 3 equal-sized portions.

Roll out one ball into a 1-cm-thick flat disc.

Make equal gashes at a distance of 1/2 inch.

Do not separate each strip. 

Line up the strips

  
Then set all strips according to the picture below.

Now cut into a diamond shape with a sharp knife or pizza cutter.

Place them on the plate/tray.

Heat the oil in the wok.

Put in the oil equal to 1 quarter plate at a time.

Put khajoor in the medium-low heat oil.

Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.

After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.

Now you can see appearing nicely brown colorappearing on the khajoor crust. Once it gets golden brown, drain it from the oil.
Place them on a kitchen paper towel to remove excess oil.

.

Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.