These Hariyali Chicken Kabab are the wholesome food you need to try! These will be the best kababs you've ever had!
Click Here: www.masala.tv/hariyali-chicke...
to watch this Masala TV video to learn how to make Hariyali Chicken Kabab, Masaledar kaalay chanay and Shotcake Swirls Recipe. This show of Masala Mornings with Chef Shireen Anwar aired on 6 March 2020.
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Hariyali Chicken Kabab:
Ingredients
Chicken boneless ½ kg
Potatoes boiled and mashed 2
Coriander leaves 4 tbsp
Mint leaves 2 tbsp
Green chilies 6-8
Ginger 1 inch piece
Black pepper 1 tsp
Salt 1 tsp
Egg 1
Bread crumbs as required
Parathas to serve
Method
Grind together coriander leaves, mint leaves, green chilies, ginger, mix in chicken with salt and 1 cup water, cover and cook till chicken done and water dries, shred chicken mixed with mashed potatoes, make into round balls, roll in bread crumbs, dip in beaten eggs, deep fry.
Masaledar kaalay chanay:
Ingredients
Boiled black chickpeas ½ kg
Potatoes boiled cut in cubes 3
Crushed red pepper 2 tbsp
Salt 2 tsp
Thick tamarind paste 3 tsp
Gram flour 2 tbsp
Turmeric 1 tsp
Roasted & crushed cumin 1 ½ tsp
Curry leaves 8-10
Oil ¼ cup
Onion 1 grinded
Tomato 1 grinded
Coriander leaves chopped for garnishing
Method
Heat oil add curry leaves, then add grinded onion and tomato mixture, fry for 5 mins, add all the dry spices with tamarind paste, gram flour and fry well for about 10 mins, add boiled chanay, boiled potato cubes with 1 cup water, cover and cook for 10 mins, garnish with coriander leaves and serve.
Shotcake Swirls:
Ingredients
Butter 8 ounces
Icing sugar 3 ounces
Flour 8 ounces
Jam 2 tbsp
Icing sugar as required
Vanilla essence ½ tsp
Method
Grease muffin tray, beat butter and icing sugar well until creamy, stir in the flour, mix gently, pour the mixture into piping bags, pipe swirls of mixture into the greased tins, bake on 180 d for 20 mins, sprinkle with icing sugar, put a little drop of jam into center of each.