8 special Side dishes recipe for Dawat By cooking with sariya
Recipes in this Video
Stuffed Minced Kabab, a beloved dish in Pakistani cuisine, reflects the rich culinary traditions of the region. Originating from the Mughal era, these kebabs showcase the art of grilling and the use of aromatic spices. Traditionally served during festive occasions and family gatherings, they have become a popular street food as well. Today, variations exist globally, adapting to local tastes while maintaining their delicious essence.
Ingredients
- ●minced meat
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●coriander leaves
- ●cumin powder
- ●coriander powder
- ●red chili powder
- ●salt
- ●black pepper
- ●egg
- ●bread crumbs
- ●oil
- ●stuffing (cheese or vegetables)
- ●lemon juice
Instructions
- 1Combine minced meat, finely chopped onions, garlic, ginger, and green chilies in a large bowl.
- 2Add chopped coriander leaves, cumin powder, coriander powder, red chili powder, salt, and black pepper to the mixture.
- 3Mix thoroughly until well combined.
- 4Add an egg and bread crumbs to the mixture to bind it together.
- 5Knead the mixture for a few minutes until it becomes smooth and cohesive.
- 6Divide the mixture into portions and shape each portion into a flat oval or cylindrical form.
- 7Prepare the stuffing by mixing cheese or vegetables with lemon juice in a separate bowl.
- 8Place a small amount of stuffing in the center of each shaped kebab and fold over to seal.
- 9Heat oil in a grill pan or on a grill over medium heat.
- 10Cook the kebabs for 5-7 minutes on each side until browned and cooked through.
- 11Remove from heat and let rest for a few minutes before serving.
- 12Serve with mint chutney and naan.
Ingredient Alternatives
minced meat
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is leaner, while ground chicken is often less expensive.
cheese
Healthier: low-fat cheese
Cheaper: cream cheese
Low-fat cheese reduces calories, while cream cheese can be a more affordable option.
Techniques
Equipment
Also Known As
Kabab has deep roots in South Asian cuisine, particularly in Pakistan, where it is a staple at gatherings and celebrations. Traditionally made with spiced ground meat, it reflects the region's love for bold flavors and communal dining. Today, kababs have gained popularity worldwide, with various regional adaptations and cooking methods.
Ingredients
- ●ground meat
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●cumin
- ●coriander
- ●paprika
- ●salt
- ●black pepper
- ●fresh cilantro
- ●lemon juice
- ●skewers
- ●vegetable oil
Instructions
- 1Soak skewers in water for 30 minutes to prevent burning.
- 2In a large bowl, combine ground meat, finely chopped onion, minced garlic, grated ginger, and chopped green chili.
- 3Add cumin, coriander, paprika, salt, and black pepper to the meat mixture.
- 4Mix in chopped fresh cilantro and lemon juice until well combined.
- 5Divide the mixture into equal portions and shape each portion around a skewer.
- 6Preheat the grill or broiler to medium-high heat.
- 7Brush the skewers with vegetable oil to prevent sticking.
- 8Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until browned and cooked through.
- 9Check for doneness by ensuring the internal temperature reaches 160°F.
- 10Remove from the grill and let rest for a few minutes.
- 11Serve hot with naan or rice and your choice of chutney or salad.
Kacche Keema Kabab is a traditional Indian dish made with raw minced meat, seasoned with spices and herbs, and is popular in various regions of India, especially during festive occasions.
Ingredients
- ●500g minced lamb
- ●1/2 cup finely chopped onion
- ●1/4 cup fresh coriander leaves, chopped
- ●1/4 cup fresh mint leaves, chopped
- ●2 green chilies, finely chopped
- ●1 tsp ginger-garlic paste
- ●1 tsp garam masala
- ●1/2 tsp cumin powder
- ●1/2 tsp coriander powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1/4 cup breadcrumbs (optional)
- ●Oil for frying
Instructions
- 1In a large mixing bowl, combine the minced lamb, chopped onion, coriander leaves, mint leaves, green chilies, ginger-garlic paste, garam masala, cumin powder, coriander powder, red chili powder, salt, and lemon juice.
- 2Mix all the ingredients thoroughly until well combined. If the mixture is too wet, add breadcrumbs to help bind it.
- 3Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 1 hour, or overnight for best results.
- 4After marination, take small portions of the mixture and shape them into flat patties or kebabs.
- 5Heat oil in a frying pan over medium heat. Once hot, carefully place the kebabs in the pan.
- 6Fry the kebabs for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 7Remove the kebabs from the pan and place them on paper towels to drain excess oil.
- 8Serve hot with mint chutney and onion rings.
Equipment
Dahi Baray, originating from the Indian subcontinent, is a beloved snack often enjoyed during festivals and family gatherings. This dish features lentil dumplings soaked in yogurt and topped with tangy chutneys and spices, symbolizing hospitality and celebration. Today, Dahi Baray is popular across South Asia and has found its way into global cuisine, often served at potlucks and festive occasions.
Ingredients
- ●urad dal
- ●water
- ●salt
- ●cumin seeds
- ●green chilies
- ●ginger
- ●oil
- ●yogurt
- ●tamarind chutney
- ●chaat masala
- ●fresh coriander
- ●pomegranate seeds
- ●red chili powder
- ●black salt
Instructions
- 1Soak urad dal in water for 4-6 hours or overnight.
- 2Drain the soaked dal and blend it with water until smooth.
- 3Add salt, cumin seeds, chopped green chilies, and ginger to the dal mixture and mix well.
- 4Heat oil in a deep pan over medium heat until hot.
- 5Drop spoonfuls of the dal mixture into the hot oil and fry until golden brown, about 3-4 minutes.
- 6Remove the fried baray and drain on paper towels to remove excess oil.
- 7In a bowl, whisk yogurt until smooth and creamy.
- 8Soak the fried baray in warm water for 10-15 minutes to soften.
- 9Gently squeeze out excess water from the baray and place them on a serving platter.
- 10Pour the whisked yogurt over the baray evenly.
- 11Drizzle tamarind chutney on top and sprinkle with chaat masala.
- 12Garnish with fresh coriander, pomegranate seeds, red chili powder, and black salt.
- 13Serve chilled or at room temperature.
Qeema Ki Goli is a popular dish in South Asian cuisine, often enjoyed as a snack or main course, especially during gatherings and celebrations.
Ingredients
- ●500g minced meat (beef or lamb)
- ●1 cup finely chopped onions
- ●2 green chilies, finely chopped
- ●1/2 cup chopped coriander leaves
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt (to taste)
- ●1/2 cup breadcrumbs
- ●1 egg (optional, for binding)
- ●Oil for frying
Instructions
- 1In a large mixing bowl, combine the minced meat, chopped onions, green chilies, coriander leaves, ginger-garlic paste, cumin seeds, garam masala, turmeric powder, red chili powder, and salt.
- 2Mix all the ingredients thoroughly until well combined. If the mixture is too loose, add breadcrumbs to help bind it together.
- 3If using, beat the egg in a separate bowl and add it to the meat mixture. Mix well.
- 4Shape the mixture into small balls (about the size of a golf ball) to form the 'goli'.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the meatballs to the pan in batches, making sure not to overcrowd the pan.
- 7Fry the meatballs until they are golden brown and cooked through, about 5-7 minutes per batch.
- 8Remove the cooked meatballs and place them on a paper towel to drain excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Ingredients
- ●500g lamb or goat meat, cut into cubes
- ●2 large onions, finely chopped
- ●2 tomatoes, chopped
- ●1/2 cup yogurt
- ●2 tbsp ginger-garlic paste
- ●2-3 green chilies, slit
- ●1/4 cup cooking oil
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes.
- 5Add the meat cubes and cook until they are browned on all sides.
- 6Mix in chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, and salt.
- 7Cover and cook on low heat for about 45 minutes, stirring occasionally.
- 8Once the meat is tender, add garam masala and mix well.
- 9Cook for an additional 5 minutes to let the flavors meld.
- 10Garnish with fresh coriander leaves before serving.
Equipment
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