Hara Bara Kabab | होटल जैसा हरा बरा कबाब | Bonus Restaurant Chutney Recipe | Chef Sanjyot Keer
Full written recipe for Veg Hara Bhara Kebab
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For kebab
Ingredients:
• Spinach 1 bunch
• Green peas ½ cup
• Salt a pinch
• Ghee 1 tbsp
• Cumin Seeds 1 tsp
• Ginger 1 inch (chopped)
• Garlic 2 tsp (chopped)
• Green chillies 1-2 nos. (chopped)
• French beans 1/3 cup (chopped)
• Carrots 1/3 cup (chopped)
• Cauliflower 1/3 cup (grated)
• Salt to taste
• Potato 1 nos. medium sized (boiled)
• Paneer 50gms
• Salt to taste
• Black salt
• Powdered spices
1. Spicy red chilli powder 1 tsp
2. Coriander powder 1 tsp
3. Cumin powder 1 tsp
4. Raw mango powder ½ tsp
5. Kasuri methi 1 tsp
6. Garam masala 1 tsp
• Fresh coriander big handful
• Fresh mint 1-2 tbsp (chopped)
• Bread crumbs 4 tbsp
• Corn flour 1 tsp
• Cashew nuts as required (split)
Method:
• Set a stock pot on high heat, add ample amount of water in it & bring it to a boil, add the spinach to the boiling water along with green peas & salt, blanch them for 10-15 seconds then remove them using a spider & transfer into a bowl full of ice-cold water, strain them & squeeze out as much water as possible & transfer them into a chopper, now using the chopper grind the vegetables finely.
• Set a pan on high flame & let it heat well, then add ghee, cumin seeds, ginger, garlic, green chillies, stir & cook on medium flame until the ginger & garlic starts browning a bit.
• Further add the french beans, carrot & cauliflower, stir & cook on high flame for 4-5 minutes then add the spinach & peas paste to the pan, stir & add salt to taste, stir well again & cook until all the moisture is evaporated then transfer the cooked vegetables into a bowl & let them cool down.
• Once cooled down grate the boiled potato along with the paneer, then add salt, black salt & all the powdered spices, fresh coriander, mint & mix the mixture well using your hands.
• Now to bind the mixture well add the bread crumbs in batches & the corn flour, mix well using your hands again, once the desired consistency is achieved taste for salt & adjust it accordingly.
• To shape the kebabs, coat your hands with a little bit of oil & take a spoonful of mixture in your hand, form a roundel of the mixture then apply pressure using your other hand & press it to form a tikki, then place a split cashew on the tikki & press it gently, your tikki is ready, shape the remaining mixture in the same way.
• Set a handi on high flame & heat the oil for frying, the oil should be medium hot, carefully drop the tikkis in the hot oil, do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape, stir them around later & fry them on medium flame for 2-3 minutes, remove them from the oil using a spider & transfer them into a sieve for the excess oil to drip off.
• Your hara bhara kebas are ready. Serve it hot with the dahi wali hari chutney.
For dahi waali green chutney:
Ingredients:
• Fresh coriander 1 cup (packed)
• Mint leaves ½ cup
• Green chillies 2-3 nos.
• Ginger 1 inch
• Black salt 1 tsp
• Aamchur powder ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
• Curd ½ cup
Method:
• In a mixer grinder jar add the fresh coriander & the remaining chutney ingredients & grind it into a fine paste.
• Now in a separate bowl add the curd & whisk it until smooth & lump free, then add the green chutney paste to the whisked curd & mix it well again.
• Your dahi waali green chutney is ready. Chill in the refrigerator until served.
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Seekh Kebab | मटन सीख कबाब | Seekh Kabab Masala | easy no tandoor recipe | ChefRanveer
MUTTON SEEKH KEBAB | मटन सीख कबाब - Kebabs are one of the most refined foods that became an integral part of our cuisine. I can go on about the Kebab story, but for now, let's dive into some Seekh Kabab. And it's a no tandoor recipe!
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MUTTON SEEKH KABAB
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Marination
300 gms Mutton Kheema, with fat, मटन खीमा
Salt to taste
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
4 Green chillies (less spicy, chopped) हरी मिर्च
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
1 tbsp fresh Mint leaves, chopped, पुदीना के पत्ता
¼ cup Processed cheese, grated, चीज
6-7 Cashewnut, chopped, काजू
4-5 Almonds, chopped, बादाम
½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
1 tsp Coriander seeds, roughly crushed, धनिया बीज
1 tsp Shahi jeera, शाहजीरा
3-4 Black cardamom, seeds, बड़ी इलायची के दाने
5-6 Black peppercorns, काली मिर्च के दाने
600 gms Mutton Kheema, मटन खीमा
2 Hard-Boiled eggs, grated, उबले हुए अंडे
For Smoke
Coal, कोयला
2-3 Cloves, लॉन्ग
1 tsp Ghee, घी
For Seekh Kabab Masala
1 ½ tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
2 medium size Onion, slice, प्याज
1 tsp Coriander seeds, roughly crushed, धनिया बीज
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
A pinch of asafoetida, हींग
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
⅓ cup Tomato puree, टमाटर प्यूरी
Salt to taste, नमक स्वादअनुसार
2-4 Green chillies, chopped, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता
¼ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
Other Ingredients
Oil for roasting
Ghee for basting
For Garnish
Onion, rings, प्याज
Fresh Mint leaves
Coriander sprig
Lemon wedges
Ginger, julienned
Process
For Marination
In a large bowl, add half mutton keema along with fat, salt to taste, ginger garlic paste, green chillies.
Add coriander leaves, mint leaves, processed cheese, cashewnut, almonds, degii red chili powder.
Now, add coriander powder, coriander seeds, shahi jeera,crushed black cardamom, black peppercorns and mix well.
Transfer it into a grinder jar and grind until smooth in texture.
Now, add remaining mutton keema, hard boiled eggs and mix everything well.
Now, place the smoked charcoal bowl in it and cover it for 4-5 minutes.
Remove the charcoal and refrigerate the kheema until completely cool.
For Smoke
Take a piece of coal and heat it up on high flame. Once it gets hot enough, place it in a steel bowl along with cloves and add a few drops of ghee in it.
For Seekh Kabab Masala
In a shallow pan, add oil once it's hot, add cumin seeds and let it splutter well.
Add onion, coarsely grind coriander seeds and saute it well until light golden in color.
Add turmeric powder, coriander powder, asafoetida and saute for 10-15 seconds nicely.
Now, add ginger garlic paste and saute, once ginger garlic paste cook well add degi red chili powder and saute for a while.
Add tomato puree and let it cook for a while, add salt to taste and saute nicely.
Add green chili, coriander leaves, mix well, add water and salt to taste.
Once masala is cooked well, switch off the flame and keep it aside for further use.
Add prepared seekh kebabs into masala, cover it with lid and toss well.
Garnish with green chutney, onion rings, ginger julienne, lemon wedge and mint sprig.
For Mutton Seekh Kebab
Firstly, apply water on both palms, make medium potato size balls, take ice cream stick place into the middle of the prepared ball and press slowly slowly top to bottom of the ball and make seekh kebab.
Keep in the fridge for a while.
Take grilled pan or sizzler plate on high flame, add oil once oil gets hot, place prepared seekh kebabs and roast until nice golden brown in color and cooked well from both the sides.
Once seekh kebabs cook well, switch off the flame and remove into plate.
Serve hot with rumali roti and mint chutney.
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Greek Chicken Souvlaki Recipe (Seasoned Chicken Kebabs)
This delicious chicken souvlaki recipe is lemon and herb marinated kebabs that are grilled to perfection and served up with tzatziki.
Souvlaki is a classical Greek dish and is marinated and grilled meat kebabs that are often served on the skewer, on pita bread, and always with tzatziki. Souvlaki translates to the word, “skewer.” Traditionally the meat would feature pork or lamb, but in the last century or so, chicken and beef have become popularized.
If you do some research on souvlaki, you’ll find that there are some nuances between the main seasonings and marinade.
Ingredients for this recipe:
• 3 pounds of 1” cubed boneless skinless chicken breasts
• ½ peeled and julienne large red onion
• 3 mashed garlic cloves
• Juice of 1 large lemon
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry rosemary or thyme
• 1 teaspoon each paprika and cumin (optional)
• 1 tablespoon sea salt
• ½ teaspoon cracked black pepper
Serves 6
Prep Time: 10 minutes
Marinate time: 12 hours
Cook Time: 10 minutes
Procedures:
1. Add the chicken to a large bowl along with the onions, cloves, lemon juice, vinegar, olive oil, oregano, rosemary, optional ingredients, salt, and pepper, and mix thoroughly until completely combined.
2. Cover in plastic and keep in the refrigerator overnight or for up to 24 hours.
3. Preheat the grill to high heat, between 450° and 550° F.
4. Skewer the chicken meat between 8 10” skewers or until all of the meat has been skewered.
5. Place the souvlaki directly onto the hot grill about ½” to 1” apart from each other and cook for 4 to 5 minutes per side or until browned and cooked throughout.
6. Serve with lemon, tzatziki, and pita.
Chef Notes:
Make-Ahead: This is meant to be eaten as soon as it is done grilling. You can keep warm on a cookie sheet tray lined with parchment or wrapped in foil and keep in the oven on low heat for up to 30 minutes before serving.
How to Reheat: Place the desired amount of souvlaki directly onto a hot grill on high heat and cook for 2-3 minutes or until hot. Alternatively, you can place the souvlaki skewers on a cookie sheet tray lined with parchment paper and heat them in the oven at 375° for 5-7 minutes or until warmed. You can also remove the chicken from the skewer and heat it in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 4 days. Remove the meat from the skewer, cover, and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You may also use de-boned chicken thigh or drum meat.
Feel free to cook on the skewers under the broiler in the oven.