1 lb Qeema
1 tbsp ginger/garlic paste
2 tbsp shan chapli kabab masala
1 tbsp shan tandoori chicken masala
1 tsp of each wheat aata and besan
chopped dhaniya
chopped hari mirch
tomatoes (either chopped and mixed with the qeema mixture or sliced and placed on the kabab)
mix everything with qeema and leave it for few hours, preferrably overnight...form kababs and grill/fry...how I do it during winters is that I put for pcs of charcoal on the burning stove and let them char (just like we would to put DUM on something)...then I place my holed pan on top of those coals with flame coming through and cook my kababs on them...this is my way to grill kababs (or anything else for that matter) during winters...
recipe is very simple nabz,
take the chicken you wish to make and add the spices you like. I added, squized lemon, salt, red pepper, nationals tikka boti masala and tandoori masala. Sab masale are added as you wish, me kabhi measure kar ke nahi daalti.
sab kuch pan me daal kar stove par halki aanch par rakh do, jab chicken apna pani choor de aanch tez kar ke paani sukha do and you steamroast chicken is ready.
masi. take the quantity of all purpose flour you wish to make puri’s for.
put some handwarm water in a bowl. us me thora sa sunflower oil add kar lena ( I took 2 kg all purpose flour and added 4 tablespoons of sunflower oil in a bowl of handwarm water)
ab isse ate ki tarha goond lena. Let it rest for half an hour. Us ke baad apne pasand ke size ki puriya bel kar fry kar lo. its really easy.
ooh sounds delicious, does anyone know how to make the lamb dishes they serve at weddings? its a brown masala and a really smooth sauce, its so delicios. they always put lots of garam masala in it but how do they get that consistency? its so smooth no onions are visible and its flavoured so nice!! i wish I could eat wedding handi every day lolz...
Thanks Hanie..I tried it once like you mentioned but somehow they didn’t turn out soft, dunno where I went wrong. Do you use dry flour while rolling out the puris, I did and I think that might be the cause
masi .... the trick with puris is you don't ever slap them in your hands like you do phulkas/rotis...that makes them tough.... hope this tip might help... make the dough soft too...
Daal Baati is very famous dish from Rajasthan...
mix daal with masala , tomatoes and other spices.
Baati is made with aata ..small pingpong size balls..u cake bake it/tandoor it..and then deep fry...break it in between and pour some desi ghee.
@marriedNy..no i'm not hydrabadi :)...if thats what u asked me.
Made Ratatouille and garlic bread last night...it was long to make but was pretty amazing..hubby loved it and so did my little one. she had it with a bit of pasta. :)
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