Chicken Shahi Kabab Recipe | Masala Mornings | Shireen Anwar | Desi Food

Method:

Heat oil, add chopped ginger garlic and green chilies, fry till slightly golden, then add gram flour, fry for 2 mins, remove this in a mixing bowl, add 1 egg, sugar, yogurt, cream, black pepper, lemon juice, mix all the masala with the batter, mix all well and keep aside. Then add in ginger garlic paste, allspice, corn flour, mix well. Now add chicken in this masala, keep it for 3-4 hours, bake in a pre-heated oven for 40 mins covered with foil, serve with chatni, onion rings, tomato rings and lemon wedges.

Method:

Pre-heat oven to 180 d, grease two 9 inch round cake pans, sieve together flour, baking powder, baking soda, coco and salt. In another bowl mix 1 ½ cup sugar, 1 cup oil, 3 eggs, vanilla, beat for only 2 mins, do not over beat, after beating, add in the dry ingredients, hung curd, fold in the butter milk, beat.in the end add hot water with coffee, put batter in pans, bake on180 d for 40 mins.

Method for frosting:

Scald cream, add chocolate, chill and beat till done, ice your cake with prepared frosting, moist the cake with chocolate syrup mixed with milk, decoratewith crushed flakes all around the cake.

Method:

Marinate chops with raw papaya, ginger garlic, grinded spices and yogurt for 1 hour. Heat oil, add blended tomatoes with chili powder, salt, cumin, coriander and fry well, add marinated chops, fryfor 5 mins, leave it on low flame for 35-40 mins till done.lastly add kasuri methi and chopped greens, serve with nan.

Method:

Heat oil in a wok, fry onion for 5 mins until light golden, add ginger garlic paste with chopperized tomatoes and all the dry masala with chopped meatballs , fry well, add yogurt, add 1 cup water, cover and cook till meat tender, add beaten egg, mix well. Lastly add chopped tomatoes all spice, chopped greens, ginger julienne. Leave it on dum for 5 mins. Serve with parathas.