IFB 30FRC2 - Page 35

34
Sr.no BARBECUE
INGREDIENTS METHOD
91
Chicken Keema
Kebab
500 gms Boiled chicken
keema (marinated with ginger
garlic /turmeric/lemon juice of 1
lime)
1/2 cup besan,
Ingredients to be ground to
paste:
1/2 teaspoon poppy
seeds-roasted,
4 cloves garlic,
1 teaspoon garam masala,
1 teaspoon black cumin seeds
roasted
1 tablespoon coriander seeds
roasted,
1 teaspoon grated green ginger ;
salt to taste;
2 green chilies (chopped),
1 large onion-finely chopped,
2 large eggs,
3 tablespoons chopped green
coriander,
3 tablespoons bread crumbs.
Mix boiled keema along with ½ cup
besan, poppy seeds, garlic cloves, garam
masala, black cumin, coriander seeds.
Add the chillies and onion and mix well.
Add one egg over the mince and add the
chopped coriander and mix thoroughly.
Divide the mixture into 16 portions.
First roll each one into a ball and then
flatten into a fat round disc.
Dip each kabab in the beaten egg and then
roll it over the bread crumbs.place the
kebab on baking plate .
Cook kebab by selecting the menu
barbecue .Serve with garnishing and
chutney of your choice.
92 Prawn Satay
12 raw king prawns,
Vegetable oil - for frying
For the marinade
5 tablespoons soy sauce
2 tablespoons lemon juice
2 cloves garlic, crushed
1 tablespoon fresh coriander-
chopped,
pinch red chilli powder
In a bowl, combine the soy sauce, lemon
juice, garlic, coriander and chilli. Add the
peeled prawns, stir well and refrigerate 1
hour.
Meanwhile soak wooden skewers, in water
(to prevent burning). Thread prawns onto
the skewers and barbecue by placing them
on baking plate.Turn over midway during the
programme.
Serve with satay Sauce
93 Minced Fish Satay
2-3 shallots
5 cloves garlic
1 oz fresh ginger
2 Tbs. turmeric 1-2 stalks lemon
grass
1/2 tsp red chili powder
3 bay leaves (kaffir leaves if
available)
4 mackerel, steamed and
minced with fork.
3 Tbsp. fried onion
1 tbsp lemon juice
1 Tbs. palm sugar (or dark
brown sugar)
1 Tbs shrimp paste
2 Tbs. thick coconut milk
Blend the shallots, garlic, fresh ginger,
turmeric, lemon grass, red chili, and bay
leaves paste.
Mix together with fish, fried shallots, lemon
leaves, palm sugar, and shrimp paste.
Add coconut milk a little at time to make a
mixture that will hold together on the
skewer.
Shape mixture on skewers and barbecue