Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad
Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad

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✓ This is another video in the kitchen of Sizzling Spice restaurant, in this video the chef kindly shows and reveals some his recipe secrets of how he makes. Any pot that a magnet will stick to including cast iron will work on a Nuwave precision induction cooktop. Making #Chicken_sizzling in BAR B QUE Kitchen,Chowrangi, Gopalganj.

To get started with this recipe, we have to prepare a few ingredients. You can cook sizzling bar b que platter, bandoo khan parathe, sauce & salad using 93 ingredients and 11 steps. Here is how you cook that.

Composition needed to serve Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

  1. Chargah 🐔
  2. 1 kg Full Chicken
  3. 2 tbsp Yoghurt
  4. 2 tbsp Lemon juice
  5. 1 Egg
  6. 1 tsp Salt
  7. 1/2 tsp Black salt
  8. 2 tsp Red chilli powder
  9. 1/2 tsp Turmeric powder
  10. 1 tsp Roasted zeera rusted
  11. 1 tsp Chaat Masala
  12. 1 tsp Garam masala powder
  13. 1 tsp Ginger Garlic paste
  14. 1/8 tsp Yellow colour
  15. 1/8 tsp Red colour
  16. Malai Boti 🍢
  17. 2 tbsp Yoghurt
  18. Almond paste 1tsp optional
  19. 1 tsp Black pepper
  20. 1 tsp White pepper
  21. 1 tsp Kasturi meethi
  22. 1 tsp G.G paste
  23. 2 tbsp Green chillies paste
  24. 2 tbsp Lemon juice
  25. 1 tsp Salt
  26. Chicken cubes 1 kg
  27. 1/2 cup Fresh Cream
  28. Oil to fry
  29. Beef Seekh Kebab🌭
  30. 1 kg Beef
  31. Onion 1 medium
  32. 1 tsp Salt
  33. 21 pieces Green chillies
  34. 1 tsp G.G paste
  35. 1 tsp Besan
  36. 1 tsp Crush zeera
  37. 1 tsp Black pepper powder
  38. Oil to brush
  39. 1/8 Red food colour
  40. 1/8 yellow food colour
  41. Sauce1 Green chillies chapata sauce
  42. 6-10 Charcoal grill Green chillies
  43. Mint and coriander leaves according to taste
  44. to taste Salt
  45. White zeera crushed
  46. Sauce 2 Red sweet and sour sauce
  47. 6 Charcoal grill Tomatoes 🍅
  48. 1 tbsp Imli paste
  49. to taste Salt according
  50. half Charcoal grill onion
  51. Sauce 3 white zeera sauce🥣
  52. 1/2 cup Yoghurt
  53. 2 tbsp Mayonise
  54. Fresh cream optional
  55. 1/2 tsp White zeera crush
  56. 1 tsp Black pepper
  57. to taste Salt according
  58. Salad 1 Tikka Macroni Salad🥗
  59. Remaining Churgah batter
  60. Vegetables of your choice in julienne cutting
  61. Boiled Elbow macroni
  62. Olive Oil to fry
  63. Salad 2 Healthy Dry Salad
  64. 1 cup Boiled chickpea
  65. 1 cup Boiled Black chickpea
  66. Boiled corn🌽
  67. Vegetables of your choice square shape cutting
  68. Golden fried Bread in square shape
  69. to taste Salt according
  70. 1 tsp Black pepper powder
  71. to taste Black salt according
  72. 2 tbsp Olive oil
  73. Salad 3 Spaghetti white corn salad🥗
  74. Remaining Malai boti batter or
  75. 2 cup Spaghetti
  76. 1 cup Boiled corn
  77. 2 Boiled egg
  78. to taste Salt according
  79. Oil to fry
  80. 1 tsp White pepper powder
  81. Chicken powder 1tsp optional
  82. 3 tbsp Mayonise
  83. 3 tbsp Fresh Cream
  84. Cheddar cheese🧀
  85. Bandoo Khan ke parathe🍪
  86. 2 kg Maida
  87. 1 tsp Baking powder
  88. Filling
  89. 2 tbsp oil
  90. 3 tbsp Maida
  91. 1 cup Milk
  92. 1 tsp Sugar
  93. 1 pinch Salt

The sauce I had with my chicken schnitzel was to die for! Freshly fried chips and over enough too. We had a chopped brisket sandwich and sliced brisket sandwich. The sauce was great and the.

Instructions to cook Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

  1. Commericial Bar b que Tips: 1, To make your bar b que juicy and tasty, always add khacha pakka papita juice 1tbsp in 1kg. 2, Always use mustard oil for Shallow fry or brushing skewers kebabs, boti etc. 3, To heat🔥in charcoal, don't use petrol or any dangerous things in home. Kindly take cotton piece of clothes and dip in cooking oil. Place in charcoal in distances. Heat it and allow to burn more, as it catches charcoal.Blow it or Fan it fastly and Inshaa Allah, it's done.
  2. CHARGAH: First,I like to mention the cleaning process for Chicken.In water, add 1tbsp vinegar and 1tsp salt. Dip the whole chicken in it, for half an hour. Wash again and see the difference. Now marked cut with sharp knife on whole chicken. Brush the whole chicken with combined red yellow food colour. Mix all ingredients together and massage on whole chicken. Leave for marination, minimum 6 to 8 hours or Maxium whole night for best results. Stream it, in Streamer for 45 minutes.
  3. Now heat oil in Deep kadhai, put stream chicken in it, for deep frying… Only 12 minutes. 6 minutes for lower part and 6 minutes for upper part on high flame. It's done, Now ready to serve.
  4. MALAI BOTI: Wash chicken, add all ingredients in it, Mix well and keep aside for marination, minimum 6 hours or maxium whole night for best results. Now heat pan, put little mustard oil for Restaurant taste and commercial look. Skewer the chicken cubes in bar b que sticks. Shallow fry from both sides, till golden colour appear. It's ready to Serve.
  5. BEEF SEEKH KABAB: Now, I mention the cleaning process of beef. Wash beef and put some wheat flour on it, mix it and leaves for 10 minutes. Wheat flour becomes sticky and suck blood and dirt from meat.Now wash again and see the difference. Use fresh beef for every mince kababs, bcoz in fresh red meat mylobin remains and it create sticky form in it. In chopper, add all ingredients and blend to combined. Keep for marination, atleast 6 hours. In marination, the mince will tenderized.
  6. Now skrew in Bar b que rods(Seekho).For commercial look, wet hand in cold water and start skrew kebabs in rods. Brush the food colour red yellow combine, on it. Place on grill. Change the sides in every 2 minutes, bcoz the lower sides cook and make the upper sides break. To avoid such thing, change sides in 2 minutes to equally cook. Brush with mustard oil for prominent look. Seekh kebab done, it's ready to serve.
  7. SALAD🥗1: Heat 2tbsp olive oil in sauce pan. Add Remaining Chargah marination batter in it. As it cooked, add vegetables and Elbow macaroni in it. Mix well and dish out. Tikka Macroni Salad is ready. SALAD🥗2: Heat olive oil in sauce pan. Add boiled white and Black chickpeas, boiled corn🌽, vegetables and all spices. Mix well and at the end the Roasted golden bread and Toast it up and down and finally dish out. Healthy Dry Salad is ready to serve.
  8. SALAD 🥗3: If you have remaining Malai boti marinate batter, So in Sauce pan, Heat Olive oil. Add Malai boti batter. Add boiled corn 🌽 with Spaghetti and boiled eggs. Other receipe is, Heat olive oil, add mayonise, fresh cream and all spices. Mix well, add Spaghetti and cheddar cheese 🧀. Spaghetti white corn Salad is ready to serve.
  9. SAUCE 1: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 2: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 3: In blender, add all ingredients and blend well. Pour in sauce bowl.
  10. BANDOO KHAN PARATHA: In Maida, add Baking powder and knead with water.Cover and Keep aside for 2 hours. Now for filling, In sauce pan, heat oil. Add maida, sugar, salt and milk. Mix well and add egg and quickly whisk and cooked in fine paste. Roll big dough, apply filling. Turn right sides, applying filling. Again turn left side and applying filling. Now fold and apply filling. It's in square shape with many layers. Roll again and cut into four pieces. Heat oil in deep pan.
  11. Roll again the each piece of parathas and deep fry it. Change both sides till golden. Now parathas done, it's ready to serve.

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