Chicken Kabab Roll

Ingredients:
For Kabab:
Chicken Mince - 1kg
Garlic Pod - 10 to 15 Nos.
Ginger - 2"
Green Chillies - 15 to 20 Nos.
Coriander Leaf - 1 cup
Mint Leaf - 1/2 cup
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1 tsp
Gram Masala - 1 tsp
Salt as per taste
Egg - 1 no.
Bread Crumbs - 1cup
Mozzarella Cheese - 1 cup

For Chappati:
All Purpose Flour / Atta - 1 cup
Salt  1/2 tsp
Oil 1-1/2 tbspn

For Filling:
Mint Chutney - 1 cup
Cabbage (patta gobi) - 1 cup Juvenile fine cut
Carrot - 1 cup Juvenile fine cut
Onion - 1 cup Juvenile fine cut
Chat Masala as per taste

Method:
For Making Kababs:

1) Take all ingredients accept egg, bread crumbs & cheese in a blender and grind it to a fine paste.
2) Now remove the paste in a big bowl and add egg, bread crumbs & cheese and mix well and refrigerate for minimum 30 minutes.
3) After 30 minutes or more remove the kabab paste from freeze and take small part of paste with wet hand and put on a skewer (incase you don't have skewer then just make shape of kabab) and roast on grill plate on a medium gas and keep on rotating  till it is done all sides. Do the same with with also like this and keep a side. You can make about 15 kababs with this ingredients depend on the size of kabab.

For Making Chapatti:

1) Take flour / atta in a bowl, add salt & oil and knead nicely. Now add cold water little by little to make a dough which should be not soft nor too tight.
2) now take a small piece of dough and roll the same in chapatti shape and roast on tawa till it is half done and keep aside. Now make the same with balance dough. You can make about 15 chapatti with this ingredients.

For Assembling:

Take chapatti put 1 tbspn of mint chutney all over the the chapatti and then put Juvenile cut cabbage, carrot & onion in the center of chapatti and sprinkle chat masala over it. Now keep kabab above cabbage, carrot & onion and roll the chapatti tight and roast on the Grill pan from all sides. Do the same with other and serve hot .. hot along with some french fries.

Murgh ae Laban

Ingredients :

Boneless Chicken 1kg
Laban (lassi) 1 litre
Ginger Garlic paste 2 tbspn
Green chilli 8 - 10 nos.
Dry red chilli (kashmiri) 10 nos.
Coriander powder 1 tsp
Garam masala 2 tsp
Red chilli powder 1 tsp
Onion big 5 nos.
Grated coconut 3 serving spoon
Curry powder 2 tsp
Ghee 6 tbspn

😊

Method :1. Clean the chicken and cut in medium size pieces.
2. Now take 1 inch ginger, 10 to 12 garlic pods, dry dred chilli, green chilli, coriander & red chilli powder, garam masal & 100ml laban in grinder and make a fine paste.
3. Now take big bowl and mix balance laban with paste grinded earlier and mix well and add chicken pieces and mix well and keep aside for abt 1 to 2 hours for marination.
4. Now take a thick pan add 3 tbspn ghee & add cut onion and grated coconut and saute till its pinkish in color on slow gas.
5. When onion & coconut is warn grind them in paste.
6. Now take balance 3 tbspn ghee in a pan and add curry powder & then add onion - coconut paste and saute for 5 minutes. 
7. Now add marinated chicken, mix well and cover the pan & cook on a slow gas for 30-40 minutes or till chicken is tender. Once ready garnish with fine cut coriander leaves & serve with hot rotis or naan .... 😊😊😊

Nargisi Kofta

Ingredients:

For Preparing Kofta:

6 Hard Boiled Eggs

1 kg Mutton Minced

2 Tbspn Ginger Garlic Paste

1 cup Coriander

2 Tsp Garam Masala

1 Tsp Coriander Powder

1 Tsp Turmeric Power

5 - 6 Green Chilli Paste

2 Cups Bread Crumbs

Salt to taste

2 Cup Oil for Frying

For Gravy:

4 - 5 Medium Onion

3 - 4 Tbspn Almond Paste

5 Medium Tomatoes Paste

1-1/2 Cup Curd

1 Tsp Coriander Powder

1 Tsp Turmeric Powder

2 Tsp Garam Masala

1 - 2 Tsp Red Chilli Powder

1 Inch Cinnamon stick

5 Cloves

8 - 10 Black Pepper Corn

1 Tbspn Shahi Jeera

Salt to taste

3 Tbspn Butter

For Garnishing:

1/4 Cup  Fresh Coriander (finely chopped)

Method of Making Kofta:

1) Take eggs in a pan and cover the egg with water and add little salt and boil the same for about 10 minutes till it is hard boil. After it is boiled wash it in a cold water and remove the shell & keep aside.

2) Now take Mince wash it under running water & then put in a blender and add ingredients except Oil and grind it nicely. (please don't add water).

3) Now take as enough part of Mince mixture and flatten the same and keep 1 egg in center and cover the egg with mince mixture. Please cover it nicely so that egg should be not seen and then roll it on Bread crumb and with help of both hand press the bread crumb nicely and keep aside and prepare balance Kofta.

4) Now heat the oil in pan on a very low flame as you have to fry each Kofta individually on a low flame so the mince is cooked nicely.

5) After all Koftas are fried keep aside.

For Gravy:

1) Grind Onion, Ginger, Garlic & Green Chilli to a fine paste.
2) Now take a thick pan add butter on medium flame and add cinnamon, cloves, black pepper corns & shahi jeera and cook till you hear tackling sound.
3) Now add Onion paste and saute the same for 5 - 10 minutes. Once it is pinkish in color add tomatoes puree along with badam paste, coriander, turmeric, garam masala powder and mix nicely and add little water & cover the pan with a lid for 10 to 15 minutes.
4) Once you see gravy is thicken add salt as per taste and let it cook for more 5 to 10 minutes on low gas flame.
5) After gravy is ready cut all the Fried Kofta in half piece and now take the gravy in serving bowl and add cut kofta pieces and add gravy on top of the same and garnish with fine chopped coriander and serve with hot Naans ..... ☺☺☺☺