Vegetarian & Non-Vegetarian Kebabs Recipes

Handi Kebab

Ingredients:
1/2 kg mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped
3-4 tbsp oil Chopped mint and coriander leaves for garnishing

Method: Mix all the ingredients, except the onion and oil. Set aside to marinate for a few hours or overnight. Heat oil in a deep pan and fry the onions till golden. Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.

Chicken Lollypop

Ingredients:
8 Chicken wings
1 Cup breadcrumbs
1 tbsp Corn flour
1/2 tsp Salt
1 Egg
1 tbsp White pepper
Oil for deep frying

Method: Take a bowl and beat egg in it. Add corn flour, breadcrumbs, ajno motto, white pepper and salt and make a fine batter. Now mix chicken wings with it. Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.

Chicken Reshmi Kebab

Ingredients:
2 cups Chicken keema
1/2 tsp Garlic paste 1/2 tsp Ginger paste
1 tbsp Vinegar
2 tbsp Chopped fenugreek leaves
1 tsp Salt
1/4 tsp Powdered black pepper
1/4 tsp Garam masala
2 tbsp Chopped coriander leaves
1 tsp Finely chopped green chillies
Oil

Method: Cover and refrigerate the meat mixture to marinate for at least 2 hours. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook. Brush them with oil and cook another 2 minutes. Garnish with chaat masala, onions and the lemon and serve with a green chutney.

Paneer Tikka

Ingredients:
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato Few Mushrooms
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin powder
2 tsp Chaat powder
Salt to taste
Red chili Powder

Method: Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices. Serve tandoori paneer tikka hot with hari chutney.

Fish Tikka

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms beasn
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles
60 gms curd / plain yogurt Salt To Taste
chili powder to taste

Method: Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt. Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan, fry fish pieces on both sides till golden & crisp. Serve fried fish tikka with chopped onions.

Aloo Tikki

Ingredients: 3 large boiled aloo

1 tsp salt or as per taste
1/4th tsp ground black pepper
2/3rd cup green peas cooked
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying

Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.

Amritsari Fish

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Method:
Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Tandoori Fish

Ingredients:

2 lbs of any white fish
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method:

Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.

Hara Bhara Kebab

Ingredients:
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour
Oil for deep-frying

Method:
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.

Vegetable Seekh Kebab

Ingredients:
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 large Spanish onion, peeled and cut into large pieces
small button onions, peeled
200 gm button mush

Method:
Preheat oven to 180o C, 350o F.
Thread vegetable pieces alternately on four skewers to make four kebabs.
Cover a baking sheet with foil and place the kebabs on the foil, sprinkling each kebab with thyme. Wrap the foil.

Bread Based Snacks Recipes

Aloo Paneer Sandwich

Ingredients:
4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green cillies
½ tsp red chilli powder
½ tsp chat masala
Salt to taste

Method:
Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well.
Place the mixture between two slices of bread, add some butter and toast it in a toaster.

Cheese Sandwich

Ingredients:
8 slices bread
4 slices cheese
2 tbsp grated Paneer
2 tbsp chopped onion
1 tbsp chopped tomato
1 tbsp chopped cucumber
1 tbsp chopped cabbage
1 chopped boiled potato
2 chopped green chillies
1 tbsp chopped spinach
1 tbsp chopped coirander
1 tsp black pepper powder
1 tsp jeera powder
Salt to taste Ghee

Method: Mix Paneer and all other ingredients except bread and cheese. Divide this mixture into 4 parts. Take a bread slice and place cheese slice over it.
Then spread one part of paneer mixture over cheese slice. Place another bread slice over it.
Brush ghee on both the sides of sandwich and grill it in a sandwich toaster.

Chilli Cheese Toast

Ingredients:
2 medium sized onions
1 medium sized capsicum
200 gms cheese, grated
3-4 green chillies
2 tbsp cooking oil
6 slices of fresh bread
50 gms butter salt to taste

Method:
Chop the onions, capsicum and green chillies finely. Saute the onions in the oil till transparent. Now, add the salt, green chillies and the capsicum pieces also and saute till done.
Do not overcook the capsicum as it's flavour is best when lightly cooked.
Add the cheese to the vegetables and stir continuously till it melts and forms a paste.
Divide the above vegetable paste to six equal portions. Apply butter on one side of each slice and the vegetable paste on the other side. Spread the paste evenly on the bread slice.
Toast on tava or snack toaster (with the buttered side downwards) till done.
Ready to serve.

Banana Sanwiches

Ingredients: 10 bread slices
2 bananas
5 tbsp honey
4-5 tbsp butter

Method:
Take two slices of bread, spread honey on slices, on one side only.
Put banana on one bread only.
Cover with another slice and roast on tava (Frying Pan) with butter.

Cucumber Sandwiches

Ingredients:
10 bread slices
1cucumber
1 cup grated paneer
4-5 tbsp butter
Coriander Leaves chutney
salt to taste

Method: Take two slices of bread, spread coriander chutney on slices on one side only.
Put cucumber and grated paneer on one bread, sprinkle salt.
Cover with another slice and roast on tava (Frying Pan) with butter.

Get Recipes of Indian Snacks

Aloo Pakora

Ingredients:
2 Cups besan
1 Cup water
4 Cups oil
2 tsp Red chilli powder
1 tsp Mango powder
Salt to taste

Method:
Wash potatoes and cut it into thin slices.
Add water to besan and make a batter of thick consistency.
Add red chilli powder, mango powder.
Blend it well. Heat the oil. Dip each piece of potato in batter.
Fry these potato pieces one by one till they turn golden brown.
Serve hot Aloo Pakora with tomato sauce.

Paneer Pakora

Ingredients:
250 gms paneer
1 cupBesan
1/2 tsp red chilli powder
Baking soda - A pinch
Water
Salt to taste
Oil

Method:
Make the batter by mixing gram flour and water.
Add red chili powder, salt and soda. Cut the cottage cheese into cubes.
Sprinkle red chili powder on each piece.
Dip each piece of cottage cheese into the batter and deep fry in heated oil till it turns golden brown.
Serve hot with corinder chutney.

Bread Roll

Ingredients:
15 slices bread
oil
2 cup cooked vegetables
2 potatoes, boiled & mashed
2 onions chopped
2 tsp ginger, garlic & green chili paste
cilantro, chopped
2 tsp red chili powder
1 tsp garam masala powder
¼ tsp turmeric powder
2 tbsp limejuice
salt to taste

Method:
Heat oil in a pan and sauté ginger, garlic & chili paste for few minutes.
Add all the cooked vegetables and fry for 10 minutes.
Put red chili powder, turmeric powder, garam masala powder & salt and mix well.
Put lime juice and cilantro and remove from fire. Allow it to cool.
Remove the brown corners from the bread slices.
Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
Put the 1 tsp of filling inside this bread. Fold and close the edges together with little water.
Make all the rolls in the same manner. Refrigerate the rolls for at least 2 hours.
Heat oil in a pan and deep fry few rolls at a time until it turns brown.
Repeat the same procedure for the remaining rolls.
Ready to serve hot.

Green Peas Pakora

Ingredients:
1 cup flour
½ cup wheat flour
1 tbsp oil
½ cup green peas
1" ginger-paste
1 tbsp aniseeds paste
4 green chilies paste
oil
salt to taste

Method:

Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.
Fry this mixture for 2 minutes, then add the green peas and salt.
Cook this for 5 minutes then allow it to cool. Next, you grind the peas mixture in a blender.
Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough.
Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch.
Roll this out and fry like pooris or like parathas.

Bread Pakora

Ingredients:
4-5 bread slices
1 cup besan
1/4 tsp turmeric powder
1/2 tsp ajwain
red chilli powder
1/4 tsp garam masala
water
oil
salt to taste

Method:
Cut Bread slices into desired shapes.
In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
Now by pouring little water at a time make a smooth batter. Heat oil in a kadhai.
Dip bread piece in the batter and fry till crisp on medium flame.
Serve bread pakora hot with green chutney and tomato sauce.

Fish Pakora

Ingredients:
white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil

Method:
Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter.
Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

Delicious Cutlets Recipes

Vegetable Cutlets

Ingredients:
3 potatoes
3 carrots
250 gms french beans
500 gms cabbage
2 tbsp ghee
2 to 3 onions
¼ tsp haldi powder
1 tsp chilli powder
3 tbsp maida
2 tbsp coriander, chopped
2 to 3 green chillies, chopped
bread crumb
salt to taste

Method:
Cut all the vegetables finely.
Heat the ghee in a vessel and sauté the onions for 1 minute.
Put the haldi powders, chilli powders and salt and continue to cook until the vegetables are cooked.
Sprinkle the maida on the vegetables, mix and cook again for a few minutes.
Mash the vegetables.
Put the coriander and green chillies and mix properly. Shape into cutlets.
Roll in bread crumbs and shallow fry in ghee. Ready to serve hot with tomato ketchup.

Chicken Cutlets

Ingredients:
6 chicken breast halves, skinless and boneless
3/4 cup Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
2 eggs
2 tablespoons butter
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Freshly ground pepper to taste
Wedges of lemon

Method:
Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture.
Place the crumbed cutlets in the refrigerator until nearly time to serve.
In large skillet, heat butter and oil over medium-high heat until hot.
Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
Serve each cutlet with a wedge of lemon.

Cheese Cutlets

Ingredients:
Potatoes
200 gms Cheese
1Onion chopped
Coriander chopped
Salt to taste
Red Chilli powder
Garam Masala
Oil
2tbsp Corn Flour
Bread Crumbs

Method:
Boil the potatoes, mash them nicely and keep it aside and allow them to cool.
Grate the cheese, add salt, red chilli powder, garam masala, chopped onion, chopped coriander leaves, black raisins and mashed potatoes. Make medium size balls.
Take a bowl put little bit of water in the corn flour and make semi thick batter.
Heat the oil in the wok or kadai.
Dip the potato balls in the batter coat with bread crumbs and deep fry them.
Eat and serve when they're sizzling hot.