Recipes by Shireen Anwer from masala mornings:-
Aflatoon kabab
Ingredients
Mince ½ kg
Onion brown and ground 3 tbsp
Green chilies 6 grinded
All spice powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Egg 1 beaten
Yogurt 2 tbsp
Roasted gram ground 2 tbsp
Almonds blanched and ground 10
Poppy seeds 1 tbsp
Desiccated coconut 1 tbsp
Coriander leaves chopped 2 tbsp
Butter paper to wrap
Method
Marinate ½ kg mince with 3 tbsp brown onion grinded, 6 green chilies grinded, 1 tsp all spice, 1 tsp chili powder, 1 tsp salt, 2 tbsp yogurt, 1 tbsp grinded coconut, 1 tbsp poppy seeds, 10 grinded almonds, mix well, lastly mix in 2 tbsp grinded gram, 2 tbsp coriander leaves and 1 beaten egg, mix very well make into aflatoon shape, wrap each kabab in butter paper, twist and turn the edges of paper from both sides, heat oil and shallow fry in frying pan on low flame. Serve hot.
Russian Kabab
Ingredients
Chicken boneless breast 3
Potatoes boiled and mashed 2 cups
Capsicum (finely chopped) 1
Carrot (finely chopped and boiled) 1
Sweet corn ½ cup
Spring onion leaves chopped 2 tbsp
Flour 4 tbsp
Milk ½ cup
Butter 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
All spice powder ½ tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 2
Eggs beaten 2 to 3
Method
Boil 3 chicken breasst in 2 cups of water till tender, shred chicken, heat 2 tbsp butter in a sauce pan add 4 tbsp flour with 1 tsp salt and 1 tsp black pepper, add ½ cup milk with 1 chopped capsicum, 1 carrot, ½ cup sweet corn, 2 tbsp spring onion, 2 cups mashed potatoes, mix all well, make them into flat kabab, dip in beaten 2 to 3 eggs and shallow fry in frying pan.
Kadi Kabab
Ingredients
Beef boneless ½ kg cubes
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Roasted cumin powder 1 tsp
All spice 1 tsp
Turmeric ¼ tsp
Vinegar 2 tbsp
Onion cut into cubes 1
Capsicum cut into cubes 1
Ingredients for batter
Egg 1
Flour 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Water as required
Method
Boil ½ kg beef cubes with 1 tsp ginger garlic paste, 2 tbsp white vinegar, 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, ¼ tsp turmeric, 1 tsp cumin powder and 2 cups of water till tender and dry, cool meat, thread them alternating with onion and capsicum, dip skewers into prepared batter and deep fry till light golden, serve hot.
Method for batter
Mix together 1 egg, 2 tbsp flour, ½ tsp salt, ½ tsp black pepper and water as required to make paste.
Chapli Kabab Recipes
• 1 kilogram of Beef (Keema) (finely minced)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
• ½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
• 1 tsp. Coriander (Dhania) (coarsely ground and roasted)
• 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
• 4 Green Chillies (Hari Mirch) (finely chopped)
• 1 medium Onion (finely sliced)
• 4 Tomatoes (finely chopped)
• 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
• 1 bunch of Fresh Coriander Leaves (Hara Dhania)
• Salt (to taste)
• 1 Egg
• ½ cup Dalda Oil or any Cooking Oil
1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
Today at 1:05 am by 
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