1)Chicken farcha
Chicken pieces (cleaned and washed) – 500 gms
Ginger-garlic paste – 1 tsp
Red chilly powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Vinegar – 1 tsp
Ghee – 4 tbsp
Eggs – 4 nos.
Bread crumbs – 1 cup
Salt and sugar to taste
Mix chicken with all ingredients except ghee, eggs and bread crumbs.
Refrigerate for 8 hours.
Pull out of the refrigerator, dip chicken pieces in egg, roll them in breadcrumbs.
Fry until chicken is done and turns reddish brown in colo
Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours.
Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg.
Carefully deep fry kebabs until golden-brown. Serve with salad.
Ingredients
Chicken pieces (cleaned and washed) – 500 gms
Ginger-garlic paste – 1 tsp
Red chilly powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Vinegar – 1 tsp
Ghee – 4 tbsp
Eggs – 4 nos.
Bread crumbs – 1 cup
Salt and sugar to taste
Method
Mix chicken with all ingredients except ghee, eggs and bread crumbs.
Refrigerate for 8 hours.
Pull out of the refrigerator, dip chicken pieces in egg, roll them in breadcrumbs.
Fry until chicken is done and turns reddish brown in colo
2)Mutton cannon ni seekh boti
Ingredients
Marinade: 500 gm mutton (cut into 1-inch pieces), 1 tbs. minced ginger, 1 tbs. minced garlic, ½ tsp. turmeric, 2 tsp. dhania, 1 tsp. cumin, 1 tsp. chilli powder, ½ tsp. garam masala, 1 tbs. lemon juice.
Kebabs: 110 to 150 ml vegetable oil, 1 large green chilli (finely chopped), 1 tsp. chopped ginger, 2 garlic cloves (chopped), 1 tbs. chopped fresh coriander, 2 eggs, salt, 3 to 4 tbs. plain flour.
Method
Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours.
Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg.
Carefully deep fry kebabs until golden-brown. Serve with salad.