Murg Malai Kababs

Ingredients
500 gms. chicken (cut into pieces)
1 cup cornflour
1 tsp. garlic juice
2 tbsp. curd
2 cups ghee
1 cellophone bag
1 tsp. ginger juice
1 tsp. black pepper
salt to taste.

Method
Soak the chicken pieces in salt, vinegar, ginger juice and garlic juice for 12 to 16 hours.
Now put cornflour in the bag with little salt and black pepper.
Add pieces of chicken removed from garlic juice, ginger and vinegar.
Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee to a high temperature in a deep pan.
Then gradually lower few pieces of chicken and fry them golden brown on a very strong
fire.
For frying the second lot of chicken pieces the fat should be heated again to a high
temperature.
Serve it hot with green salad.
Smoked Kabab Bak
Smoked Bakee
Ingredients
500 gms. mince mutton
2 large onions
1 cup yoghurt
3 tbsp. ghee.

Grind together :
1 tbsp. cashewnuts
1 tbsp. almonds
1 tbsp. roasted gram
1” piece cinnamon
4 cloves
2-3 cardamoms
8 peppercorns
1” piece ginger
6 flakes garlic
1 tbsp. grated coconut
½ tsp. caraway seeds
3 red chillies.

Method
Hang the yoghurt in a muslin bag to allow excess water to drain.
Beat yoghurt. Mix all the ingredients except ghee and place in a stainless tray or plate.
Make a well in the centre.
Place a red hot piece of charcoal in the well and dribble two tablespoons of ghee onto it.
Cover immediately to trap smoke.
Remove cover after 2 mins. and stir the mince mixture.
Grease a baking dish and pour mince into it.
Level and bake for 40-45 mins. in moderate oven for 180ºC.
Serve cut into edges garnished with coriander, onion rings and slices of lemon.
Shikampooree Kababs
Ingredients
500 gms. finely minced kheema
1 tbsp. of thick coconut milk
2 cloves of garlic, ½” fresh or pickled ginger and 2 fresh or pickled chillies (all chopped
very finely)
1 teaspoonful of ground turmeric
½ teaspoonful of ground cumin seeds
½ teaspoonful of ground almonds
½ teaspoonful of ground chironjee
½ teaspoonful of ground allspice a large pinch of ground cinnamon
a large pinch of ground cardamoms
a small pinch of ground cloves
1 teaspoonful of ground coriander
1 tablespoonful of besan
salt to taste
few mint leaves
½ teaspoonful of dry curds (dahi)
handful of coriander leaves.

Method
In a little ghee, fry for 3 to 4 mins, onion, garlic, fresh ginger, fresh chillies. Then add the
chopped coriander leaves, well washed, ground coriander, ground turmeric, ground
cumin seeds, ground almonds, ground chironjee, ground allspice, ground cinnamon,
ground cardamoms, ground cloves and besan.
Mix thoroughly and continue the slow cooking for about 5 mins. longer. Then add the
finely minced kheema. Cook for 10 mins. longer. Add salt. Turn out the contents of pan
and either grind or pound this mixture into a fine paste. Blend together dry curds and
fresh mint with a pinch of salt.
Then take sufficient meat paste to form a ball the size of billiard ball, and depress this ball
gradually in the palm of your hands until you produce a shallow depression, in which you
place ½ tsp. of the curds or dhye mixture.
Then gradually work the meat upwards until the curd is covered completely and you have
a round flat cutlet. These cutlets are fried to a golden brown.
Spicy Shami Kababs
Ingredients
500 gms. of finely minced lean mutton
1 dessertspoonful of ground corianders
1 teaspoonful of ground turmeric
½ teaspoonful of ground ginger
½ teaspoonful of ground chillies
½ teaspoonful of ground khus khus
1 teaspoonful of fine dessicated coconut
1 pinch of ground cloves
1 pinch of ground cinnamon
1 pinch of ground cardamoms
1 dessertspoonful of besan or ordinary flour
salt to taste
100 gms. ghee
2 small onions
2 cloves of garlic and a squeeze of lemon juice.

Method
Make a mixture of the above ingredients.
In a stewpan warm 50 gms. of ghee, and fry lightly in it the small onions and 2 cloves of
garlic, both finely minced.
Add to this the above mixture, stir well and cook slowly for 10 to 15 mins.
Turn out, let it cool, and then either pound or grind it into a paste with a squeeze of lemon
juice.
Form into oval cutlets and fry in the usual way, or press on the metal skewers and grill,
basting well.
Manpasand Kababs
Ingredients
1 kg. boneless mutton, washed and cut into 2” cubes
2” piece ginger
4 flakes garlic
100 gms. almonds (blanched)
¼ coconut
½ tsp. saffron essence
1 tbsp. poppy seeds
4 egg whites (beaten stiff)
2 tbsps. garam masala
1 tbsp. coriander
2 tbsps. flour
¼ tsp. each of grated nutmeg and mace
1 tbsp. cumin seeds
salt and chilli powder to taste.

Method
Grind the onion, ginger and garlic to a paste.
Also grind the almonds, coconut and poppy seeds separately to a smooth paste and mix
in the essence, egg whites, flour and little salt.
Blend all the spices and the rest of the salt into the onion paste.
Rub the paste well on mutton cubes and set aside for 1 hour.
Then sprinkle a little hot water on top and cook over a slow fire till quite tender and fry.
Remove from fire and cool.
Now richly coat each piece of mutton with the almond mixture and deep fry over a slow
fire till golden brown.
Serve with chutney of your choice.
Marinated Chicken Kababs
Chicken
Ingredients
500 gms. skinned, boneless chicken breasts
125 ml. oil
4 tbsp. distilled malt or wine vinegar
4 cloves garlic, pureed
2.5 cm (1 inch) piece fresh root ginger, pureed
1 tsp. garam masala
½ tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground black pepper
3 tbsp. fresh coriander leaves, finely chopped
salt to taste
500 ml. natural yoghurt
1 small onion, sliced and separated into rings
a little lemon juice.

Method
Cut the chicken into 3.5 cm (1 ½”) cubes.
Mix together the oil, vinegar, garlic, ginger, garam masala, coriander, cumin, black
pepper, 2 tbsps. of fresh coriander, salt to taste and the yoghurt.
Put this marinade into a dish and stir in the chicken pieces.
Cover and leave for at least 4 hours, or preferably overnight, in a refrigerator.
Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space
in between each piece of chicken.
Place over a hot grill and cook until golden brown.
Baste the chicken occasionally with the remaining marinade.
To serve, mix the onion rings and sprinkle some lemon juice on top just before serving
and top with strawberry and mango salad.
Serve hot with Naan bread.
Machchli Kababs
This dish makes a marvelous light meal. It can also be served as a snack with tea or
drinks. If preferred, the haddock can be replaced by any other white fish.

Ingredients
450 gms. haddock fillet, steamed and flaked
4 slices bread, soaked in water and squeezed dry
1 medium onion, peeled and chopped
1 tsp. grated root ginger
1 tsp. garlic powder
1 tbsp. chopped coriander leaves
½ tsp. freshly ground black pepper
2 green chillies, finely chopped
2 tsp. salt
2 egg whites
50 gms. fresh breadcrumbs
oil for deep frying
tomato or mint
sauce, to serve.

Method
Mix the haddock with the soaked bread.
Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together
to form a dough.
Divide this dough into 16 portions and mould them to the required shape.
Chill until firm.
Beat the egg whites until fluffy and dip in each kabab.
Roll the kababs in the breadcrumbs to coat them.
Heat the oil to 180ºC, or until a cube of bread browns in 30 seconds.
Deep fry 3 or 4 kababs at a time until golden.
Serve hot with tomato or mint sauce.