This delightful recipe of Peshawri Chapli Kabab by Chef Mehboob can be ready in approximately 30 Minutes
Watch this Masala TV video to learn how to make Chapli Kabab,Imli Khajoor Ki Chutney and Shahi Pasanday. This show of Mehboob's Kitchen with Chef Mehboob Khan aired on 16 August 2019.
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Chapli Kabab:
Ingredients: Beef Mince 1 kg Bone marrow 125 gm Onion (medium & grated) 3-4 Tomato (medium & chopped) 5-6 Green chili 3-4 Garlic 2 tbsp Ginger 2 tbsp Egg 2 Tomato (medium) 2 Oil ½ kg Chapli kabab Masala 1 packet
Method: Marinate mince with all the ingredients for about 30 minutes. Then heat oil and fry the egg and place on a plate. Now mix egg in the mince mixture. Then with slight wet hands make thin chapli kababs and place tomato and bone marrow. Now in a frying pan heat oil and fry the kababs from both sides until golden brown. In the end serve hot with naan.
Imli Khajoor Ki Chutney :
Ingredients
Dates 1cup Tamarind paste ½ cup Red chili whole 5 Cumin 1tbsp Ginger powder 1tsp Carom 1/3 tsp Vinegar 4tbsp Salt 1tsp
Method Boil all ingredients together with 2 cups of water , now cool for ten minutes and , grind and serve .
Shahi Pasanday: Ingredients: Veal meat 500g Fried onions 100g Cashew 150g Oil 100g Coriander 1 bunch Yogurt 2cup Oil 300g Ginger paste 1tbsp Garlic paste 1tbsp White pepper powder 1tsp Garlic powder 1tsp All spices 1tsp Cumin 1tsp Red chili (chopped) 1tsp Salt to taste Tomatoes (chopped) 3 Cream cheese ½ cup Almonds (for garnishing) 100g Method: wash the veal meat and cut in to 4 slices. Now boil cashew, oil, coriander and fried onions and when it is at room temperature mix them in yogurt. Now in a pan add ginger paste, garlic paste, oil, rest of the spices, tomatoes and yogurt to cook them. After those add veal meat and cook it till 15mins and add cream cheese. Now dish out the chicken breast and garnish it with almonds and serve.
