Murgh Russian Kebab

by mediology

Ingredients                                            Qty

boneless chicken (boiled and shredded)    250 gm
peas (boiled and mashed)                         100 gm
french beans (boiled and mashed)             100 gm
potatoes (boiled and grated)                      2
carrots (grated)                                         2
capsicum (chopped)                                  2
bread (dampened)                                     2 slices
salt                                                            to taste
egg                                                            1
deggi red mirchi powder                             pinch
black pepper                                              1 tsp


1. Mix the boneless chicken, peas, french beans, potatoes, carrots, capsicum and bread properly.
2. Wet your palms and shape the mixture into oval patties.
3. Beat the egg with the salt, mirchi powder and pepper.
4. Dip the patties in the egg mixture, and deep fry.

Saboot Bhutte Ka Kebab

Ingredients                                            Qty
baby corn (blanched)                              8
hung curd                                             50 gm
cream                                                   1 tbsp
saffron (in warm water)                      2 gm
mustard oil                                           1 tbsp
juice of lemon                                     1
ginger-garlic paste                              1 tsp
turmeric powder                                 1 tsp
red chilli powder                                 1 tsp
salt                                                         to taste

1.   Prepare a marinade of hung curd, cream, saffron, lemon juice, ginger-garlic paste, turmeric, and red chilli powder. Cream the mixture together.
2.   Cover the blanched baby corn with the marinade evenly.
3.   Put the pieces on a round skewer and place in the tandoor. Cook till the baby corn is soft and ready.
4.   Serve hot with lemon slices and mint chutney.

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