Samsung CE108MDF Manuel D'utilisation Et Guide De Cuisson page 20

code food Serving
size
tS-6. Shami 550-600 g minced chicken - 500 g,
kabab
tS-7. Tangri 350-400 g Chicken - 2 large leg
kebab
CE108MDF-M_XSG_DE68-03900B_EN.indd 20
All manuals and user guides at all-guides.com
Ingredients recommendations
Grind meat into a fine
Eggs - 2, Chopped Onion paste. Take garlic, cumin
(Pyaj) - 1 meduim size, seeds, cardamoms,
Green Chilly (Hari Mirch) cinnamon, ginger,
chopped - 5, Bengal peppercorns, red chillies
Gram (Chana) soaked and soaked gram dal and
overnight - 100 g, Garlic grind into a fine paste. Mix
(Lasan / Lahsun) - 10 both the pastes well. Now
pods, Cumin Seed (Jeera)
mix well beaten eggs and
- 1 tsp, Cardamoms - 4, prepare uniform dough.
Cinnamon (Tuj/Dalchini) Add finely chopped green
- 1 " long piece, Ginger chillies and onion to dough
(Adrak) - 1 " long piece, and mix well. Shape the
Pepper corns Kalimirchi) dough into small round
- 6, Red Chillies, Clarified flattened balls or kababs.
Butter (Ghee) Place the Kebabs on
greased crusty plate and
pour few drops of oil over
the kebabs and cook.
Serve hot with sauce or
chutney.
Clean and wash the
pieces, Hung Curd -1/2
chicken pieces and make
cup, Lemon - 1 tbsp, random slits on them.
Garam masala powder - 1 Damp with kitchen towel to
tsp, Red chili powder - 1 remove extra water. Mix all
tsp, Salt to taste, Ginger the ingredients except salt
garlic paste - 1 tbsp, together. Rub and wrap
Edible orange color - a few chicken pieces in it and
drops, Oil - 2 tbsp keep aside for an hour.
Now mix in the salt. Cook
the chicken on greased
crusty plate and pour few
drops of oil over it. Sprinkle
lemon juice and chat
masala and serve with
onion rings
code food Serving Ingredients
size
tS-8. Seekh 500 g Chicken Mince(Keema) -
kabab 500 g, Garam Masala - 3/4
tsp, Garlic (Lasun) paste
- 1 tsp, Ginger (Adrak)
Paste - 1 tsp, Cashewnut
(Kaju) - 2 tbsp, Thick
Cream (Malai) - 2 tsp,
Onion (Pyaj) - 2, Carom
Seeds / Thyme (Ajwain) - 2
tsp, Dried Mango Powder
(Amchoor) - 2 tsp, Rock
Salt (Kala Namak) - 2 tbsp,
Cumin Seed (Jeera) - 3
tbsp, Dry Ginger (Saunth) -
1 tbsp, Black Pepper (Kali
Mirch) - 1 tsp, Nutmeg
Powder(Jaiphal) - 1/2 tsp
tS-9. Tofu tikka 250 g Tofu - 250 g, Lemon Juice
- 2 tbsp, Mix herbs - 2 tsp,
Orange Food colour - 1
pinch, Salt to taste, Garlic
paste - 1 tsp
tS-0. Dahi kebab 100 g Yogurt - 100 g, Corn
Flour - 3 tbsp, Salt to taste,
Green Chili - 2 (chopped),
Ginger - 1 tsp, Black
pepper - 1 tsp, Oil - 2 tbsp
Healthy cook (HC)
20
recommendations
Wash the keema and put
in a strainer and gently
press to squeezeout all
the water. Mix all the
ingredients to the keema
and knead well. Keep
aside for 1 hour. take a big
ball of the keema mixture
and hold a skewer carefully
press the mince on to
a skewer. Repeat with
left over mince on all the
other skewers. Place the
skewers in the greased
crusty plate.. When
cooked, gently remove the
kebabs from the skewers
with the help of a napkin.
To serve sprinkle some
chaat masala and lemon
juice on the kababs.
Marinate Tofu with all the
ingredients for half an hour.
In a bowl add 2 tbsp
corn flour, and all the
ingredients, mix well. Make
medium sized balls, coat
them in the remaining corn
flour and give them desired
shape and put them on
a greased crusty plate.
Brush a little oil over the
kebabs.
2011-09-08 8:23:48