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Bafa (NWFP) Chapli Kababs
This is a special family recipe not shared before on the Internet.
Ingredients
- 1 lb chicken mince (or beef mince)
- Oil for frying
- 1 tsp crush garlic
- 1 tsp crushed ginger
- 2 med onion
- 2 small tomatoes
- 6 fresh green chillies
- 1 egg
- 1 bunch fresh coriander
- 1 tsp salt
- 1 tbs crushed red peppers
- 1 tsp coriander powder
- 1 tbs whole coriander seeds coarsely grinded
- 1 tsp whole zeera (cumin) seeds
- 1 tbs crushed pomegranate seeds
- 1/2 cup bread crumbs
- 1/2 cup corn starch
Method
- Put these ingredients in the blender and blend them well:
Onions, tomatoes, green chillies, fresh coriander, garlic and ginger. Put this mixture aside. - In a separate bowl add chicken, and rest of the ingredients. Mix them well.
- Take the mixture from the blender and squeeze the excess water out and mix it in the meat.
- Put this in the refrigerator for 20 to 30 min.
- Make patties and fry them with a little oil in a pan until golden-brown on both sides.
Note: Chicken kababs do not need a lot of oil whereas beef kabas will need more oil.
Yummy Bafa (NWFP-Style) kabas are ready!
Credit:Â Fatima Sharaaz
Spicy Chicken Wings
Ingredients
- 2 pounds chicken wings
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- black pepper to taste
- 2 teaspoons salt
- 1 1/2 teaspoons Red chilli powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried thyme
- 1 cup plain soda or 7up
- 1 tablespoon vegetable oil
- Vegetable oil for deep-frying
- Parsley sprigs for garnish
Method
- Cut off the wing tips.
- Halve wings at joint.
- Separate the “drumstick,” or first-joint, pieces (the thick ones) from the second-joint pieces.
- Beginning at the narrower end of each “drumstick,” with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape.
- Cut through the cartilage at one end of each second-joint piece, separating the bones,scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone.
- Arrange all of the “drumsticks” in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
- Make the batter while the chicken is marinating:
In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center. Add the soda and the oil in a stream,and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it. - In a large deep fryer or large deep kettle heat 2 inches of the oil to 375 degrees on a deep fat thermometer.
- Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden.
- Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch.
- Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.
Source: http://www.faizaneislam.com/food/spicy_chicken_wings.shtml
Ramadan Kofta
Ingredients
- 1 lb. lean ground beef (less than 10% fat)
- 2 medium onions, finely chopped
- 3 Tablespoons flour
- 1 cup oil for frying
- 5 eggs
- ½ cup parsley, finely chopped
- 2 Tablespoons rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Allspice (Optional)
Method
- Sauté the onions and 2/3 of the ground beef in 1 tablespoon of oil for five minutes.
- Boil the rice in one cup water until very soft; drain. Remove the ground beef from heat and pour into a mixing bowl.
- Add the remaining ground beef, cooked rice, parsley, salt, pepper, and three eggs. Mix with your hands and knead the ingredients well.
- Moistening your hands with a bit of water, take egg-sized pieces of the kufta mixture and form into 1-1/2 inch meatballs.
- Preheat oil over medium heat in a large, heavy bottom frying pan. Place the flour on a plate and dredge the kufta in flour.
- Beat remaining two eggs and roll the flour-covered kufta in the egg mixture.
- Fry the meatballs about six minutes, until they are golden brown on all sides.
- Remove to a plate lined with paper towels. Serve with rice, French fries, and green salad.
Source: http://www.faizaneislam.com/food/ramadhan_kofta.shtml
