How To Make Seekh Kababs At Home ( Best Seekh Kebab Recipe)

Seekh kabab is one of the most popular varieties of kabab. Traditionally it is cooked in a charcoal oven which gives a wonderful texture and flavour to the kababs. But it can also be made easily at home with minimal effort and yet without any compromise on taste. I have given below the recipe of making seekh kabab by frying in oil.

Seekh Kabab

Seekh Kababs are mouthwatering starters and good for a party. They can also be served as part of a main course. Everyone always asks me for the recipe when I make them! Morever they can be made within an hour

Ingredients

For Making 10 Kababs

• Boneless Beef 1kg (in thin steaks shape)
  

• Yogurt 1cup
  

• Mustard oil 1 cup
  

• Raw papaya 2 Tb-sp
  

• Onion paste 2 Tb-sp
  

• Ginger paste 1 Tb-sp
  

• Garlic Paste 1 Tb-sp
  

• Cumin powder 1 tea-sp
  

• Black pepper 1 tea-sp
  

• Salt 1 tea-sp
  

• Red paprika powder 2 tea-sp
  

• Garam Masala 1 tea-sp
  

• Poppy seeds(khus khas) 1 tea sp
  

• Cooking oil
  

Preparation method

  Preparationtime 30 mins | Cooking time 30 mins

• Apply the salt and mustard oil on beef pieces (beef parchey). Let it marinate for 2 hours in salt and mustard oil.
  

• Take a bowl and mix yogurt, raw papaya, onion paste, garlic ginger paste, all spices, poppy seeds. Now mix the beef pieces (parchey) in this yogurt mixture and marinate it again for 2, 3 hours.
  

• When the beef pieces get marinade, sew them on skewers separately. Use one skewer for each beef piece (parchey)
  

• Grill the skewer on low heat of coal for at least 10 to 15 minutes each side. Turn or rotate the skewer so that Behari Seekh Kabab can grill evenly.
  

• Brush the oil time to time.
  

• When it Behari Seekh Kabab are turned into light brown color, remove them from flame and squeeze the lemon juice
  

• Serve hot with onion and cucumber salad and roghni naan.
  

Delicious Chutnies

Chutnies (sauce) are used as taste enhancers, there are no. of varieties available for different snacks, Inn this video you will see 3 different flavours Tomato chutney, Coriander chutney, and Khajoor(date) Imli sweet chutney, which are used almost with every snacks in India

How to Make Dhokla

Dhokla can be made within no time and served to your guests. This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys. Learn how to make instant dhokla. Dhokla is a very popular Gujarati dish. It is very easy to prepare

Ingredients:

 1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney. 

Here is video to explain how to make dhokla

How to Make Shami Kabab

Shami kabab 
It is is a popular Pakistani and Indian (specifically Awadhi) style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices.
Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.
  
Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

 Here is video explaining how to make Shami Kabab

This pan-fried kabab can be made with lamb or beef but tastes best when made with the former. Serve it with Mint-Coriander Chutney 

Seekh Kabab

Seekh kabab - are made of minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab.  

Seekh Kebabs are flavorful little appetizers made from lamb (chicken or beef can also be used) that are traditionally prepared in a Tandoor (clay oven). Since most of us don’t have tandoors, try this easy recipe to make them at home. The use of fresh roasted and ground spices takes the flavor up a notch! Seekh kebab ( (also occasionally known as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) ) is a recipe inspired from middle eastern tradition.

Ingredients

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal) 

Method of cooking

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

Tip – If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

How To Make Butter Chiken

Butter chicken (or murgh makhani) is part of Indian cuisine and Pakistani Cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjab. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Butter Chicken

Ingredients

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method of cooking

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
4. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

here is another way to cook butter chicken