BBQ Platter
by #Kashaf Ghouri
Haryali Boti
Ingredients
- Chicken Boneless 500g
- Coriander 5g
- Mint 5g
- Green Chili 5g
- Yogurt 2 tbsp
- Water
- Ginger Garlic Paste 1 tbsp
- Salt as per taste
- Lemon Juice 1 tbsp
- Black Pepper Powder 1 tsp
- Cumin Powder 1 tsp
- Hot Spices Powder 1 tsp
- Cooking Oil 2 tbsp
Method
In a grinder, add coriander, mint, green chili, yogurt, water and grind it.
In a bowl, add chicken, ginger garlic paste, salt, lemon juice, black pepper powder, cumin powder, hot spices powder, cooking oil, grinded paste and mix it well.
Now keep in the refrigerator for an hour at least.
Take a small chunks or boti in hands and put on a barbecue skewer.
Bihari Boti
500 gm Beef Boneless
2 tbsp Papaya
Salt As Needed
1/2 cup Yogurt
1 tbsp Red Chili Crushed
1 tsp Red Chili Powder
2 tbsp Lemon Juice
1 & 1/2 tbsp Fried Onion
3 tbsp Gram Flour
1 tsp Cumin
1/2 tsp Turmeric
1 tbsp Ginger & Garlic Paste
4 tbsp Mustard paste
2 tbsp Cooking Oil
Method
1-In a pot, add and marinate, beef and papaya.
2-Keep in the refrigerator for 2-3 hours.
3-Now add and marinate salt, yogurt, red chili crushed, red chili powder, lemon juice, fried onion, gram flour, cumin, turmeric, ginger & garlic paste, mustard oil.
4-Keep in the refrigerator for 2 hours.
Seekh Kabab
1 medium Onion (grounded)
1 more medium Onion (chopped)
4 Green Chillies (Hari Mirch)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
8 Cardamom Pods (ellaichi)
1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
1 tsp. Garam Masala Powder
4 tbsp. Chick Pea Flour (freshly ground)
1 Egg
2 tbsp. Milk Powder
8 AllspIces (Kabab Cheeni) (ground)
Salt (to taste)
2 tbsp. Dalda Banaspati or any Cooking Oil
Method
1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.
2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.
For chicken tikka use shan recipe mix