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Aalu Kay Chapli Kabab Complete Recipe | Lazzat | Samina Jalil | 12 Feb 2022 | Desi Food

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Aalu Kay Chapli Kabab

Potatoes boiled 2cups
Onion chopped 1cup
Tomatoes chopped 1cup
Coriander, green chilies ½ cup
Coriander crushed 1tbsp
Ginger chopped 1tbsp
White cumin crushed 1tsp
Pomegranate seed 1tbsp
Bread crumbs 2tbsp
Red pepper crushed 1tbsp
Turmeric 2pinches
Corn flour 2tbsp
Eggs 2
Oil for frying
Tomatoes sliced as required

Boil the potatoes and remove the skin. Then beat the eggs and fry in 1 tbsp of oil. Now in the potatoes add all the

ingredients. Then cut the tomatoes in slices. Now make the chapli kababs and place the tomato slices on top. Heat oil and

shallow fry it. Lastly serve hot with salad.


Creamy Butter Kofta Curry

Ingredients for Koftas:
Chicken (without bone) 500 gm
Onion 1
Ginger garlic paste 1 tbsp
Salt to taste
White pepper 1 tsp
Green cardamom (grinded) ½ tsp
Bread slices 2
Nutmeg, mace (grinded) ½ tsp
Oil 2 tbsp

For The Masala:
Butter ½ cup
Oil 2 tbsp
Onion (boiled and grinded) ¾ cup
Almond and cashew nuts paste 2 tbsp
White pepper 1 tsp
Salt to taste
Yogurt ½ cup
Cream ½ cup
Dried fenugreek leaves (grinded) ½ tsp
Chicken stock ½ cup
Cream for garnish
Cashew nuts for garnish

For the koftas, in a grinded add all the ingredients and grind it well. Then make the koftas out of it. Heat oil and fry the


For the masala, heat butter and oil and fry the boiled and grinded onion. Then add yogurt, white pepper and salt. Cook well.

Now add almonds and cashew nuts paste, chicken stock and cream. Cook well. Then add fried koftas and dried fenugreek leaves.

Cover and cook well. Lastly garnish the dish with cream and cashew nuts. Serve hot.


Fruity Custard Seviyan

Boiled colored vermicelli ¾ cup
Milk 3 cups
Vanilla custard powder 2 tbsp
Sugar ½ cup
Mix fruits 1 cup

Add sugar in milk and boil it. Then dissolve custard in water and add in milk and cook till it gets thick. Now add colored

vermicelli and keep custard thin. When it gets cool then add mix fruit and serve.

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