Peshawar Chapal Kebab & Peshawari Style Chicken | Fusion Food | Rabi ul Awal Special | 17 Sept

Peshawar Chapal Kebab & Peshawari Style Chicken | Fusion Food | Rabi ul Awal Special | 17 Sept ‪@MasalaTVRecipes‬
FUSION FOOD
Peshawari Chapal Kebab
Ingredients
• Ground meat (usually beef or lamb) 250 gm
• Onion finely chopped 1 large
• Tomato finely chopped 1 medium
• Green chilies: finely chopped 2-3
• Coriander chopped ½ tsp
• Ginger-garlic paste or powder 1 tsp
• Cumin seeds 1 tsp
• Red chili powder (adjust to taste) 1 tsp
• Turmeric powder 1/2 tsp
• Garam masala 1 tsp
• Pomegranate seeds optional, but adds a nice tang 1 tbsp
• Egg 1 (beaten)
• Salt to taste
• Oil for frying
Method:
Dry roast the cumin seeds and coriander seeds in a pan until aromatic. Crush them coarsely.
Mix Ingredients:
In a large bowl, combine the ground meat, chopped onion, tomato, green chilies, coriander, mint (if using), ginger-garlic paste, red chili powder, turmeric powder, garam masala, pomegranate seeds (if using), and salt.
Bind the Mixture:
Add the beaten egg to the mixture and mix well. This will help bind the kebabs and keep them moist. Shape the Kebabs: Take a small portion of the mixture and shape it into flat, round patties (about 1/2 inch thick).
Cook the Kebabs:
Heat oil in a frying pan over medium heat. Fry the kebabs until they are well-cooked and have a nice brown crust on both sides. This usually takes about 4-5 minutes per side.
PESHAWARI STYLE CHICKEN
Ingredients:
• Meat(chicken, beef, or lamb) 500 gm
• Onions finely sliced 2 medium
• Tomatoes chopped 3-4 medium
• Green chilies slit or chopped 3-4
• Ginger-garlic paste 2 tbsp
• Cooking oil 3-4 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1 teaspoon
• Red chili powder 1 tsp(adjust to taste)
• Turmeric powder 1/2 teaspoon
• Garam masala 1 tsp
• Fresh coriander leaves chopped a handful
• Salt to taste
• Lemon juice 1-2 tbsp(optional)
• Green chilies for garnish a few, slit
Method
Heat Oil: In a karahi or a deep pan, heat the cooking oil over medium heat.
Sauté Onions: Add the finely sliced onions and cook until they turn golden brown. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears. Cook Meat: Add the meat pieces and cook on high heat until they are browned on all sides.
Spices and Tomatoes: Add the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Stir well. Then add the chopped tomatoes and cook until they soften and oil starts to separate.
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This show is hosted by Chef Saad Butt who gives a personalized fusion twist to international cuisines. The chef also provides a calorie count for each dish in the episode and mentions healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.
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