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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:
- Chargah 🐔
- 1 kg Full Chicken
- 2 tbsp Yoghurt
- 2 tbsp Lemon juice
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Black salt
- 2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Roasted zeera rusted
- 1 tsp Chaat Masala
- 1 tsp Garam masala powder
- 1 tsp Ginger Garlic paste
- 1/8 tsp Yellow colour
- 1/8 tsp Red colour
- Malai Boti 🍢
- 2 tbsp Yoghurt
- Almond paste 1tsp optional
- 1 tsp Black pepper
- 1 tsp White pepper
- 1 tsp Kasturi meethi
- 1 tsp G.G paste
- 2 tbsp Green chillies paste
- 2 tbsp Lemon juice
- 1 tsp Salt
- Chicken cubes 1 kg
- 1/2 cup Fresh Cream
- Oil to fry
- Beef Seekh Kebab🌭
- 1 kg Beef
- Onion 1 medium
- 1 tsp Salt
- 21 pieces Green chillies
- 1 tsp G.G paste
- 1 tsp Besan
- 1 tsp Crush zeera
- 1 tsp Black pepper powder
- Oil to brush
- 1/8 Red food colour
- 1/8 yellow food colour
- Sauce1 Green chillies chapata sauce
- 6-10 Charcoal grill Green chillies
- Mint and coriander leaves according to taste
- to taste Salt
- White zeera crushed
- Sauce 2 Red sweet and sour sauce
- 6 Charcoal grill Tomatoes 🍅
- 1 tbsp Imli paste
- to taste Salt according
- half Charcoal grill onion
- Sauce 3 white zeera sauce🥣
- 1/2 cup Yoghurt
- 2 tbsp Mayonise
- Fresh cream optional
- 1/2 tsp White zeera crush
- 1 tsp Black pepper
- to taste Salt according
- Salad 1 Tikka Macroni Salad🥗
- Remaining Churgah batter
- Vegetables of your choice in julienne cutting
- Boiled Elbow macroni
- Olive Oil to fry
- Salad 2 Healthy Dry Salad
- 1 cup Boiled chickpea
- 1 cup Boiled Black chickpea
- Boiled corn🌽
- Vegetables of your choice square shape cutting
- Golden fried Bread in square shape
- to taste Salt according
- 1 tsp Black pepper powder
- to taste Black salt according
- 2 tbsp Olive oil
- Salad 3 Spaghetti white corn salad🥗
- Remaining Malai boti batter or
- 2 cup Spaghetti
- 1 cup Boiled corn
- 2 Boiled egg
- to taste Salt according
- Oil to fry
- 1 tsp White pepper powder
- Chicken powder 1tsp optional
- 3 tbsp Mayonise
- 3 tbsp Fresh Cream
- Cheddar cheese🧀
- Bandoo Khan ke parathe🍪
- 2 kg Maida
- 1 tsp Baking powder
- Filling
- 2 tbsp oil
- 3 tbsp Maida
- 1 cup Milk
- 1 tsp Sugar
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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