Channa kababs

Ingredients:
boiled white Channa (1 cup)
green chillies 4-5(chopped)
medium sized onion 1(chopped)
red chilly powder 1tablespoon
salt (to taste)
coriander 1tablespoon
egg 1
bread crumbs
oil for frying

Mash d Channa and add it in d green chillies, an egg ,coriander ,onion ,&rest of d things except bread crumbs mix all d things and make round shaped kebabs & keep it refrigerate for about 15 minutes and then coat it with breadcrumbs & fry it hot oil and serve it with masala chutney.

Bottle Gourd Kabab

Ingredients
2 cup Grated bottle gourd (heaped)
3/4 cup Bengal gram dhal
1 tbsp Ginger (cut into strips)
2 tbsp Finely cut onions
1 tbsp Chopped coriander leaves
Salt to taste
1/2 tbsp Garam Masala powder
Oil for deep fry

GRIND TO PASTE :
2 flakes Garlic
1/4 inch piece Ginger
7 Green chilles

Wash dhal and take in any vessel with grated gourd and ginger strips.Place the vessel in pressure cooker and cook till one sound.To dry excess moisture after food preparation dry roast this in the pan for few minutes (without oil).
Mill coarsely and then mix salt, coriander leaves, garam masala, onions and ground insert.Make lemon sized balls and shape like palms.Deep fry in hot oil till crisp.
Bottle Gourd Kabab is ready to serve.

Meat Kabab

Ingredients:

1 kg Minced meat
100 gms Chana dal, soaked for an hour
A pinch of Garam masala
Few cardamoms
2-3 Cloves and cinnamon
4-5 Pepper balls
2 Eggs
1 tsp Zeera powder
Juice of 1 lemon
Salt and green chilies to taste
Mint leaves
Coriander leaves

Cook dal and rest of the ingredients except eggs together in a pressure cooker till the dal is done.Now uncover it and keep stirring till the water evaporates. Allow to cool.Grind the above mixture to a fine paste. Add mashed eggs into the mixture. Stir well.Now roll out the mixture into small balls and flatten them with the help of palms.Take ghee in a pan, heat it and deep fry each kebab on both sides till golden brown.
Kebab is ready.

Chicken Kabab

Ingredients
2 tsp salt
1 tsp soy sauce
1 tsp sesame oil
1 Tbs oyster sauce
1/2 tsp five spice powder
600g baby bok choy quartered
1 Tbs chopped fresh coriander
1 tsp pepper corns crushed
8 chicken thigh fillets chopped coarsely


Thread the chicken onto skewers and then combine peppercorns, five spice and salt into a small bowl and mix together then sprinkle mixture over chicken then press in firmly. Cook the chicken in batches on a heated oiled barbecue until browned and cooked through. Meanwhile heat oil in a wok and stir fry the bok choy with combined sauces until just wilted. Divide the bok choy among serving plates and top with the Chicken Kebabs. Serve the Chicken Kebabs sprinkled with coriander.

Enjoy your freshly made Chicken Kebabs!