Chicken Shashlik Id Recipe
Ingredients of chicken shashlik id recipe:
500 gms boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
How to make chicken shashlik:
Cut chicken into 1 " pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper.
Or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.
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Badam Ghost id recipe
Ingredients of badami gosht id recipe
5 tblsp vegetable oil (vanaspati tel)
2 cinnamon (tuj/dalchini) sticks
6 garlic (lasan) cloves
1 tblsp cardamom seeds
1 large onion (pyaj) chopped
2 garlic (lasan) cloves,crushed
1 1/2" fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt
1 tsp saffron (kesar) threads, soaked in 2 tblsp boiling water
1/2 tsp chili powder
1/2 cup ground almond
1 tsp salt (namak)
1 1/2 cup coconu (narial) milk
2 dried red chillies
How to make badami gosht id recipe
Heat up oil in a heavy saucepan.
Mix in cinnamon, cloves and cardamom and fry for 1 minute.
Add onion and stir fry till soft
Stirring occasionally.
Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
Mix in lamb cubes and fry until brown for about 5 minutes.
Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes.
Stir fry for 5 minutes.
Grind almonds with enough water to form a thick paste.
Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.
Simmer (boil slowly at low temperature) for 5 minutes over low heat.
Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked throughly.
Uncover the pot for the last 10 minutes of cooking.
transfer to a slightly heated up dish and serve hot.
