Vegetarian Kabab/Daal Chana Ke Kabab| how to make delicious kebab at hom...

A vegetarian take on the ever famous "Shami Kabab". it has the same texture and taste like a traditional Shami Kabab but uses "Daal" instead of any type of meat. So lets start making it.

INGREDIENTS:
1 KG of Daal Chana (Baby Chickpea)
About half Cup of Garlic
2 large sized Onion
4 Large sized Tomatoes
Fresh Coriander
A few slices of Bread
Spices:
3 Tablespoons of Red Chili Flakes
3 Tablespoons of Zeera (Cumin seeds)
Half teaspoon of Adrak/Ginger powder
2 Tablespoons of Red Chili powder
A few Green Chills
Salt as taste
Half teaspoon of Haldi/Turmeric powder
3 Glasses of water

RECIPE:
AT 0:30 Soak the daal in water for atleast an hour than wash it and add it to a pressure cooker
AT 0:52 Add Half cup of Garlic, One large sized Onion and 2 large sized Tomatoes in the cooker.
AT 1:11 Add 2 Tablespoons of Red Chili Flakes, 2 Tablespoons of Zeera (cumin Seeds), Half tablespoon of Adrak/Ginger powder, 2 Tablespoons of Red sized powder, Salt as taste to the pressure cooker.
AT 1:40 Add 3 Glasses of Water to the cooker and let it cook till it gets really soft like a thick paste (1:57)
AT 2:06 Once it gets cold you can use it as it is as a batter, or you can make kababs out of it.
AT 2:46 Now add One Tomato, One Onion, some Fresh Coriander and a few Green Chills in a Blender and mix them.
AT 3:28 At this point make shore that the spices and salt are OK otherwise you can change them at this point.
AT 3:37 Now add the following spices to the blender
-1 Tablespoon of Red Chili Flakes
-1 Teaspoon of Zeera (Cumin seeds)
- Salt as taste
AT 4:04 When properly mixed add some of the batter to the blender and mix them again.
AT 4:11 When done properly mix the blend with the batter. (put a little oil on your hands and mix them using your hands, if you want)
AT 5:35 If you feel that your batter is moist of soft you can add a slice of bread to it.
AT 5:55 Now that the batter is ready we can start to make kababs out of it. you can make them in any shape or size as you wany. (MAMA is using a mold she has to make them)
AT 6:15 If you are going to freeze them for later then stack them in any container with plastic sheets between every layer and they will be good for a long time.
AT 6:40 Now the Kababs are ready and it's time to fry them.
To fry them you just have to add a little oil to the pan and then dip the kababs into an egg(6:51) and just put them on the pan. add some semi seeds to them and fry them.
Delicious vegetarian Shami Kababs are ready Enjoy.

A vegetarian take on the ever famous "Shami Kabab". it has the same texture and taste like a traditional Shami Kabab but uses "Daal" instead of any type of meat. So lets start making it.

INGREDIENTS:
1 KG of Daal Chana (Baby Chickpea)
About half Cup of Garlic
2 large sized Onion
4 Large sized Tomatoes
Fresh Coriander
A few slices of Bread
Spices:
3 Tablespoons of Red Chili Flakes
3 Tablespoons of Zeera (Cumin seeds)
Half teaspoon of Adrak/Ginger powder
2 Tablespoons of Red Chili powder
A few Green Chills
Salt as taste
Half teaspoon of Haldi/Turmeric powder
3 Glasses of water

RECIPE:
AT 0:30 Soak the daal in water for atleast an hour than wash it and add it to a pressure cooker
AT 0:52 Add Half cup of Garlic, One large sized Onion and 2 large sized Tomatoes in the cooker.
AT 1:11 Add 2 Tablespoons of Red Chili Flakes, 2 Tablespoons of Zeera (cumin Seeds), Half tablespoon of Adrak/Ginger powder, 2 Tablespoons of Red sized powder, Salt as taste to the pressure cooker.
AT 1:40 Add 3 Glasses of Water to the cooker and let it cook till it gets really soft like a thick paste (1:57)
AT 2:06 Once it gets cold you can use it as it is as a batter, or you can make kababs out of it.
AT 2:46 Now add One Tomato, One Onion, some Fresh Coriander and a few Green Chills in a Blender and mix them.
AT 3:28 At this point make shore that the spices and salt are OK otherwise you can change them at this point.
AT 3:37 Now add the following spices to the blender
-1 Tablespoon of Red Chili Flakes
-1 Teaspoon of Zeera (Cumin seeds)
- Salt as taste
AT 4:04 When properly mixed add some of the batter to the blender and mix them again.
AT 4:11 When done properly mix the blend with the batter. (put a little oil on your hands and mix them using your hands, if you want)
AT 5:35 If you feel that your batter is moist of soft you can add a slice of bread to it.
AT 5:55 Now that the batter is ready we can start to make kababs out of it. you can make them in any shape or size as you wany. (MAMA is using a mold she has to make them)
AT 6:15 If you are going to freeze them for later then stack them in any container with plastic sheets between every layer and they will be good for a long time.
AT 6:40 Now the Kababs are ready and it's time to fry them.
To fry them you just have to add a little oil to the pan and then dip the kababs into an egg(6:51) and just put them on the pan. add some semi seeds to them and fry them.
Delicious vegetarian Shami Kababs are ready Enjoy.

Rawalpindi Food Street-Anday Wala Burger| Vegetarian Burger at home easi...

"MUJE ANDAY WALA BURGER"
Anday wala burger is the thing that every person in Rawalpindi has to have(otherwise they are expelled.jk) its one of the most desi street foods that is not even from Asia itself (at least the burger is not) yet every one loves it. So lets try to make a vegetarian anday wala burger for our vegan friends.

INGREDIENTS:
--For Kabab:
1 KG of Daal Chana (Baby Chickpea)
About half Cup of Garlic
One large sized Onion
2 Large sized Tomatoes
Spices:
2 Tablespoons of Red Chili Flakes
2 Tablespoons of Zeera (Cumin seeds)
Half teaspoon of Adrak/Ginger powder
2 Tablespoons of Red Chili powder
Salt as taste
Half teaspoon of Haldi/Turmeric powder
3 Glasses of water

--For Burger
Buns of any shape and size you want (traditionally "Andy Wala burger "is made with a long bun)
Eggs 1 egg per burger
Sauces:
Tomato Ketchup (optional)
Mayonnaise (optional)
Green Chutney ( https://youtu.be/XQUa0NYROcM )
Salad:
Tomatoes cut in rings
Cucumbers
Onions cut in rings
Cabbage cut in long slices
Anything else you want


RECIPE:
TO make the KABAB:
AT 0:30 Soak the daal in water for atleast an hour than wash it and add it to a pressure cooker
AT 0:52 Add Half cup of Garlic, One large sized Onion and 2 large sized Tomatoes in the cooker.
AT 1:11 Add 2 Tablespoons of Red Chili Flakes, 2 Tablespoons of Zeera (cumin Seeds), Half tablespoon of Adrak/Ginger powder, 2 Tablespoons of Red sized powder, Salt as taste to the pressure cooker.
AT 1:40 Add 3 Glasses of Water to the cooker and let it cook till it gets really soft like a thick paste (1:57)

TO Make the BURGER:
AT 2:12 Cut all the Buns in half and fry them from the inside (2:31). You can use either Oil or Butter as you prefer.
AT 2:48 Now fry the eggs. Mix them and fry them all at once (it will save you a lot of time and hustle) when done cut them into pieces the size of your bun (3:13)
AT 3:46 spread the paste on one slice of your bun evenly.
AT 3:54 Now fry the slice you added the paste on.
AT 4:04 Spread ketchup on it
AT 4:06 Now add the eggs on top of it.
AT 4:12 Put the Salads on top of it
AT 4:30 Add the Green Chutney on the top slice of the bun.
AT 4:37 Fry the burger from top an bottom while pressing it so it stays together.
Enjoy your Anday Wala Burger.

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Pakistan Desi food| Garlic Chicken Karahi| recipe by AAmna's Kitchen

Karahi curry literally refers to any curry cooked in a karahi. Usually, Karahi is a tomato based curry with very few spices like ginger, garlic , green chillies and pepper. Usually, a karahi is made with lamb or chicken.
This Karahi is made from Chicken cooked in tomatoes and garlic. It takes less than 20 minutes to prepare and even less time to eat.

Ingredients:
2 Large Sized Chicken Breast Pieces.
1 Cup of OIL (usually Karahi takes a lot of oil to prepare)
1 Tablespoon of Zeera (Cumin seeds)
A few Curry Leaves
A few Green Chills
A 2 inch piece of Ginger
3 Tablespoons of Garlic paste
Following Spices:
1 Teaspoon of Salt (or as Taste)
Half Teaspoon of Haldi(turmeric) powder
one and a half tablespoons of Red Chili powder
Half KG of Tomatoes
A little bit of Fresh Coriander and some Green Chills.

--- RECIPE:
At 0:23 Take 2 Large Sized Chicken Breast pieces remove the muscles from the bones. Store the Leftovers for another Recipe:( Chicken Corn Soup: https://youtu.be/2EaUus8Y5oc )

AT 0:48 Cut the large pieces into small bite sized pieces

AT 2:12 Take about 1 cup of oil in any open round bottom Pan (karahi) and let it heat.

AT 2:28 When the oil gets hot add 1 Tablespoon of Zeera(Cumin Seeds) and a few Curry Leaves in it. Fry them for about 1 minute till they start making a cracking Sound.

AT 2:49 When The Cumin seeds are fried then add the previously cut Chicken from 0:48 to it.(BTW that's AZAN in the Background)

AT 3:00 Now the Chicken is completely white and it has released a lot of soup. Now turn up the flame to the level of oil in your pan, if the flame exceeds the level of oil than it will cause the pot to over heat and burn the chicken in it.

AT 3:30 Now you Can see that the Chicken Pieces have Shrunken and most of the soup has dried out, The Chicken is ready we wont Fry it till it gets Golden Brown.

AT 3:52 Add a few Green Chills to it. and cook it for about 2 minutes.

AT 4:11 After 2 minutes the green Chills are giving a very pleasant smell, Take a 2 inch piece of Ginger, cut ti in thin slices and add to the chicken and cook for 2 minutes.

AT 4:33 Add 3 Tablespoons of Garlic Paste to it.
Garlic Paste Recipe:
Take a few Cloves of Garlic and add about 1 tablespoon of Coriander powder and mash them in a mortar & pestle (Kundi-Danda / Langri Khootna) till you have a paste.
Now cook it for 2 minutes while constantly moving the spatula in it. otherwise it will stick to the base of the pan.

AT 5:28 After 2 minutes the color of Garlic has slightly Changed but not a lot. Don't cook it till it gets Brown. Otherwise it will have a very unpleasant taste.

AT 5:50 Add the following Spices:
1 Teaspoon of Salt (or as Taste)
Half Teaspoon of Turmeric/Haldi powder
1.5 Tablespoons of Red Chili Powder

AT 6:31 After 1 minute of cooking the red chills are cooked and its time to add the Tomatoes
You can add as much tomatoes as you like, (mama is adding about half KG of tomatoes) keep cooking the chicken and adding the tomatoes like 6:37 or you can just chop the tomatoes before and add them now (what ever you like). After that Cook them on full flame and DON'T cover them.

AT 10:11 After about for 5 minutes of cooking the tomatoes have completely turned in to a gravy and the karahi is ready. ENJOY.

Pakistan Desi food Sooji kay Pakoray| easy homemade recipe by AAmna's Ki...

you know what! I don't know what to write here i wasn't feeling very good and didn't actually got to try this, soo can't say what it was like.

Though i have to write the Ingredients sooo:

INGREDIENTS\ Written Recipe:
Making The Batter.
AT 0:29 1 Cup Suji / Semolina
AT 0:37 4 Tablespoons of Flour (meda)
--Mix them Well.
AT 0:45 1 Teaspoon of Zeera (Cumin seeds)
AT 0:49 1 Tablespoon of Red Chili Flakes
AT 0:54 1 Teaspoon of Salt (or as taste)
& half a Teaspoon of Haldi/Turmeric powder
--Mix them Well.
AT 1:10 2 Tablespoons of Chopped Onions
AT 1:18 About half cup of Fresh Fenugreek / Methi Leaves
AT 1:29 About 3 tablespoons of Fresh Coriander/Hara Daniya
AT 1:38 3 Chopped Green Chills(or as you desire)
--Mix them Well
AT 1:49 1 Cup of Yogurt/ Dahi
--Mix it till it's even
AT 2:01 2 teaspoons of OIL
AT 2:15 Add 3 Tablespoons of water to it.
--Mix it
AT 2:22 Again add 3 tablespoons of water and keep mixing it and adding small amounts of water, till you have added one cup of water (1 cup = 16 tablespoons). Than mix it till you reach the consistency at 2:47 Than leave it for 10 Minutes.
Ratio= 1 Cup Semolina : 1 Cup Yogurt : 1 Cup Water

FRYING.
Set the Flame on Medium and take a large frying pan and fill one third of it with OIL. Allow the oil to pre-heat.
AT 2:58 to make shure that all the cakes are of same size take any measuring cups and fill it with the batter. And just spread it on the pan 3:23
---fry them on medium flame till they are golden brown on one side.
AT 4:00 When they start to float on the oil than flip them up side down.
AT 4:13 When they get golden Brown on both Sides than Using Kitchen Tongs(Chimta) take them out Carefully, and using a Hand held Staner let all the oil out of them 4:21
Deliciously Spicy Semolina Pancakes are ready. ENJOY!

Pakistan Desi food Sooji kay Pakoray| easy homemade recipe by AAmna's Ki...

Afghani Pulao/ Kabuli Pulao/ Beef Pulao recipe by AAmna's Kitchen

Afghani/Kabuli  pulao is a very delicious Sweet and Salty Pulao originated in Kabul.

   Try it yourself and enjoy.



Also watch: Previous video:

                      https://youtu.be/4JPP8xuwxrQ

Beef Yakhni Pulao:

                      https://youtu.be/PagnugOTWJQ

Chicken Tikka Pulao:

                       https://youtu.be/PagnugOTWJQ

Kofta channa recipe:

                       https://youtu.be/xzBIoTj0kV8

Achar Ghoshat recipe:

                       https://youtu.be/I37uvxmFK4k

Beef masala boti:

                       https://youtu.be/f8MQlNGFt-A

Beef cabbage fry:

                      https://youtu.be/ibg0P2GKRRE



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Peshawari dum pukht in pressure cooker Recipe by AAmna's Kitchen

Peshawari dum pukht in pressure cooker Recipe by AAmna's Kitchen

How to make/

Easy to make

Learn step by step

tasty and easy recipe