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Ingredients:
1/2 kilogram Mince (Qeema)
1 1/2 teaspoon Iodized/Refined Salt
1 teaspoon Chilli Powder powder
1 teaspoon Black Pepper Powder powder
1 teaspoon Garlic Powder paste
1 teaspoon Ginger Powder paste
1 Onions (Pyaaz) chopped
2 Tomatoes (Timatar) cubed
2 Capsicum (Shimla Mirch) cubed
Oil (Tayl) for brushing as per taste

Method:
Grind mince (Qeema) with salt, ginger, garlic, and onion
Let it stand in a cool place for an hour
Place in a skewer, a small ball of mince, then a cube of tomato, then capsicum
Repeat the same arrangement again, till the skewer is half filled
B.B.Q the meat while brushing the meat with oil.

Servings: 6 - 8 persons
Preparation Time: 1-2 hours
Cooking Time: 30 minutes

Ingredients:
1/2 kg mince
1 tsp salt
2 tbsp ginger-garlic paste
2 tsp red chilli powder
1 tsp cumin seeds
1 tsp all spice powder
1 tbsp anar dana
1 tbsp coriander seeds
4 tbsp tomatoes thinly chopped
4 tbsp spring onions thinly chopped
2 eggs
1 tbsp corn-flour
Oil for frying

Method:
Marinate minced meat in a bowl with all the spices for at least two hours.
Add tomatoes, green onions, eggs, corn-flour and mix well.
Now take approximately one and a half tablespoon of the minced mixture in your hand. Place it in the centre of the palm. Roll it to form a smooth ball.
Flatten the ball by pressing firmly between your palms.
These kebabs are a little bigger in size than the usual ones.
Heat oil in a frying pan and fry well. Serve the spicy chapli kababs with lemon, onion rings and salad.

Ingredients:
1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup pre-soaked channa ki dal
8-10 whole dried red chillies
10 black peppers
6 cloves
1 bari illaichi
1/2tsp cumin seed
1 stick of cinnamon
2-3 green chillies
1/2 a bunch of fresh coriander leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger/garlic paste

Method:
In a pan put meat, salt, red chillies, chopped onion, black pepper, cloves, bari illaichi, cumin, cinnamon, ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water has dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chillies, egg, and fresh coriander leaves.
Form into kebabs and fry. Serve with chutney.

Ingredients:
Lotus stem 900 gm 
Bengal gram  (kaala chana), split and husked 250 gm 
Chaat masala 10 gm/2 tsp 
Coriander leaves, chopped 20 gm/4 tsp 
Garam masala 20 gm/4 tsp 
Green chillies, chopped 60 gm/ ¼ cup 
Oil to fry 
Onions, chopped 80 gm/ 1/3 cup 
Red chilli powder 10 gm/2 tsp 
Roasted gram, powdered 45 gm/3 tbs 
Salt to taste
 
Method:
Thoroughly wash and chop lotus stem. Pot to boil in a pan with some water together with the Bengal gram. Cook till tender and dry. Grind the two to a thick paste without using any water.
Add all other ingredients except oil to the paste. Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.
Time: Preparation: 45 minutes, Cooking: 1 hour
To Serve: Serve hot as a snack with mint chutney.

Ingredients:
Lean lamb 450 gm in 1” cubes 
Black cardamoms 4 
Black peppercorns 15 
Butter for brushing 
Cinnamon 1” piece 
Cloves 6 
Coriander seeds 5 gm/1 tsp 
Cumin (jeera) seeds 5 gm/1 tsp 
Garam masala 5 gm/1 tsp 
Garlic, chopped 10 cloves 
Ginger chopped 15 gm/2” piece 
Lemon juice 15 ml/1 tbs 
Dry mango powder (amchur) 5 gm/1 tsp 
Onions, chopped 80 gm/ 1/3 cup 
Poppy seeds (khus khus) 2.5 gm/ ½ tsp 
Red chilli powder 5 gm/1 tsp 
Roasted gram, powder 15 gm/ 1 tbs 
Rotis or parathas 4 
Salad oil 15 gm/1 tbs 
Salt to taste 
Tenderizer 7.5 gm/ 1 ½ tsp 
Turmeric 5 gm/1 tsp 
Yogurt 120 gm/ ½ cup
 
Method:
Beat lamb cubes with mallet to flatten them slightly. Lightly broil poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin. Blend these in a mixer along with the onion, garlic and ginger. Mix in yogurt, salt, red chilli powder, turmeric, tenderizer, gram flour and oil. Coat lamb cubes with the mixture then string them on skewers. Roast over an open charcoal fire or a hot grill at 325 ºF for 12-15 minutes, turning 2-3 times. When done, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs. Divide into four, placing each portion on one roti or paratha. Roll tightly wrapping one end in aluminium foil or butter paper.
Important Note: Lamb can be substituted with chicken or paneer cubes.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Serve with mint chutney and onion salad.