Fish Kabab

Ingredients:

½ kg. Fish, boneless

1 tsp. All spice powder

1 tsp. Cumin seeds

2 tsp. Red chili powder

¼ tsp. Turmeric powder

2 tsp. Lemon juice

Salt to taste

1 tsp. Ginger garlic paste

2 -3 tsp. Gram flour

1 tbsp. Coriander leaves, chopped

3-4 Green chilies, chopped

½ cup- Onion, finely chopped

1- Egg white

Oil for shallow frying

Method:

1. Cook the fish in salted boiling water with turmeric powder. Remove from water and mash the fish.

2. In a bowl add mashed fish and rest of the ingredients. Mix well to form a dough.

3. Divide dough into equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.

4. Heat oil in a frying pan and fry until they turn golden brown and serve.

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Chicken Chapli Kabab

Makes 10 medium-sized patties

Ingredients:

500 gm. Chicken mince

1 medium- Onion, diced

1- Tomato, diced

2 tbsp. green onions, chopped

4- Green chilies, chopped

2 tbsp. Coriander leaves, chopped

1 tsp. Garlic paste

1 tsp. Ginger paste

1 tsp. Coriander seeds, crushed

1 tsp. Cumin seeds, crushed

1 tsp. Red chili, crushed

½ tsp. Black pepper, crushed

1 tsp. Dried pomegranate seeds, ground

2 tsp. Besan flour (chickpea flour)

Salt to taste

4 tbsp. Oil

Method:

1. In a big bowl add chicken mince, ginger paste, garlic paste, all chopped veggies and spices, pomegranate seeds, besan flour and salt, mix together using your hands.  Squeeze the tomatoes as you mix everything together, releasing their juices.  Mix until everything is well combined.

2. Form the mince mixture into patties.  Either roll the mince into balls and flatten with your hands. Keep it in a refrigerator for about 30-35 minutes.

3. Heat oil in a non-stick pan over medium-high heat.  

4. Once the oil gets hot, add the patties.  Cook in batches so they are not over-crowded in the pan.

5. Cook each side for about 3-4 minutes, until you notice a nice golden color on the outside.  Remove cooked patties from pan and lay on a plate lined with paper towels.  

6. Garnish with coriander leaves, onion slices and lemon wedges and serve the kababs along with rice or naan.  

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Spicy Lamb Kabab

Ingredients:
½ kg- Mutton mince
1- Onion, minced
½ tsp. Ginger, minced
½ tsp. Garlic, minced
3- Green chilies, minced 
1 tsp. Mint leaves, chopped 
1 tsp. Coriander leaves, chopped
1- Egg 
2 tbsp. Bread crumbs 
Salt to taste 
½ tsp. Chili powder  
1 tbsp. Olive oil

1 tsp. Garam masala powder

½ tsp. Cumin powder 

Method:

1. Put onion, garlic, ginger, mint leaves, coriander leaves and green chilies in a food processor. 
2. Add the egg and give it another quick whiz in the food processor. 

3. Add mutton mince, bread crumbs, salt, chili powder, olive oil, garam masala powder, cumin powder and mix together in food processor.
4. Leave it for 2-3 hours in refrigerator. 
5. Shape the meat mixture with oiled hands into sausage shapes on thick skewers or whatever you want.

6. Grill the meat in a preheated oven at 200 degree C for about 15-20 minutes until they turn light golden in color.

7. Serve kebabs with salad and raitha.

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