White Sauce - Easy All Purpose Sauce Recipe By Cook With Fariha
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Originating from the Khyber Pakhtunkhwa region of Pakistan, Chapli Kabab is a traditional minced meat kebab known for its rich spices and unique flavor. Often enjoyed during festive occasions, these kebabs are typically served with naan and chutney. Today, they have gained popularity beyond borders, becoming a beloved dish in many South Asian restaurants worldwide.
Ingredients
- ●mutton
- ●onion
- ●green chilies
- ●ginger
- ●garlic
- ●coriander leaves
- ●mint leaves
- ●egg
- ●bread crumbs
- ●cumin seeds
- ●coriander seeds
- ●red chili powder
- ●garam masala
- ●salt
- ●black pepper
- ●oil
Instructions
- 1Combine minced mutton, finely chopped onion, green chilies, ginger, and garlic in a large bowl.
- 2Add chopped coriander and mint leaves to the meat mixture.
- 3Incorporate an egg and bread crumbs to bind the mixture.
- 4Season with cumin seeds, coriander seeds, red chili powder, garam masala, salt, and black pepper.
- 5Mix thoroughly until well combined and let it rest for 30 minutes.
- 6Shape the mixture into flat patties.
- 7Heat oil in a frying pan over medium heat until shimmering.
- 8Fry the patties for 4-5 minutes on each side until golden brown and cooked through.
- 9Remove from the pan and drain on paper towels.
- 10Serve hot with naan or rice and chutney.
Ingredient Alternatives
mutton
Healthier: chicken
Cheaper: beef
Chicken is leaner and more affordable than mutton.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide a healthier binding option.
Techniques
mixingfrying
Equipment
large bowlfrying panspatulapaper towels
🌶️🌶️🌶️Hotmilkeggs
Also Known As
Chapli KebabKebab-e-Chapli
Ingredients
- ●2 cups puffed rice
- ●1/2 cup jaggery (or brown sugar)
- ●1/4 cup water
- ●1/4 cup roasted peanuts
- ●1/4 cup desiccated coconut
- ●1/2 tsp cardamom powder
- ●1/4 tsp salt
- ●1 tbsp ghee (clarified butter)
Instructions
- 1In a saucepan, combine jaggery and water. Heat over medium heat until the jaggery dissolves completely, stirring occasionally.
- 2Bring the mixture to a boil and let it cook for about 5 minutes until it reaches a soft ball stage (around 240°F or 115°C).
- 3Remove the saucepan from heat and add cardamom powder and salt. Stir well to combine.
- 4In a large mixing bowl, add puffed rice and roasted peanuts. Pour the jaggery mixture over the puffed rice and mix quickly to coat all the rice evenly.
- 5Grease your hands with ghee and take small portions of the mixture to form balls or clusters.
- 6Place the formed sweet puffed rice balls on a greased plate to cool and set.
- 7Once cooled, the sweet puffed rice can be stored in an airtight container.
Equipment
saucepanmixing bowlspatulagreased plate
Daleem is a traditional dish popular in South Asian cuisine, often served during special occasions and gatherings.
Ingredients
- ●1 cup wheat (soaked overnight)
- ●1/2 cup lentils (red or yellow)
- ●1/2 cup split chickpeas (chana dal)
- ●1/2 cup meat (beef or chicken, cut into pieces)
- ●1 large onion (finely chopped)
- ●2 green chilies (slit)
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●Salt to taste
- ●4 cups water
- ●2 tbsp ghee or oil
- ●Fresh coriander leaves (for garnish)
- ●Lemon wedges (for serving)
Instructions
- 1In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- 2Add the chopped onions and sauté until they turn golden brown.
- 3Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 4Add the meat pieces and cook until they are browned on all sides.
- 5Mix in the turmeric powder, coriander powder, and salt, stirring well to coat the meat.
- 6Add the soaked wheat, lentils, and split chickpeas to the pot, mixing everything together.
- 7Pour in the water and bring the mixture to a boil.
- 8Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the grains and lentils are soft and the meat is tender.
- 9If the mixture becomes too thick, add more water to reach your desired consistency.
- 10Once cooked, use a hand blender to blend the mixture slightly for a creamy texture, if desired.
- 11Garnish with fresh coriander leaves and serve hot with lemon wedges.
Equipment
large potwooden spoonhand blender (optional)
🌶️🌶️🌶️Low
Ingredients
- ●1 kg chicken, cut into pieces
- ●1/2 cup cooking oil
- ●2 medium onions, finely sliced
- ●2 medium tomatoes, chopped
- ●2-3 green chilies, slit
- ●1 tbsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●Juice of 1 lemon
Instructions
- 1Heat the cooking oil in a karahi or deep pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the sliced onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 5Add the chicken pieces and cook until they are browned on all sides.
- 6Add the chopped tomatoes, green chilies, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
- 7Cover and cook on low heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through.
- 8Once the chicken is cooked, sprinkle garam masala over the top and mix gently.
- 9Garnish with fresh coriander leaves and squeeze lemon juice over the dish before serving.
- 10Serve hot with naan or rice.
Equipment
Karahi or deep panSpatulaKnifeChopping board
🌶️🌶️🌶️Medium
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