Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, sizzling bar b que platter, bandoo khan parathe, sauce & salad. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad is something that I have loved my entire life.
Making #Chicken_sizzling in BAR B QUE Kitchen,Chowrangi, Gopalganj. ✓ 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. Brisket was dry, turkey was dry and the smoked sausage was mediocre. Any pot that a magnet will stick to including cast iron will work on a Nuwave precision induction cooktop.
To get started with this recipe, we have to prepare a few components. You can have sizzling bar b que platter, bandoo khan parathe, sauce & salad using 93 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:
- Make ready Chargah 🐔
- Make ready 1 kg Full Chicken
- Take 2 tbsp Yoghurt
- Take 2 tbsp Lemon juice
- Take 1 Egg
- Make ready 1 tsp Salt
- Make ready 1/2 tsp Black salt
- Prepare 2 tsp Red chilli powder
- Get 1/2 tsp Turmeric powder
- Prepare 1 tsp Roasted zeera rusted
- Prepare 1 tsp Chaat Masala
- Make ready 1 tsp Garam masala powder
- Get 1 tsp Ginger Garlic paste
- Get 1/8 tsp Yellow colour
- Take 1/8 tsp Red colour
- Make ready Malai Boti 🍢
- Get 2 tbsp Yoghurt
- Make ready Almond paste 1tsp optional
- Make ready 1 tsp Black pepper
- Prepare 1 tsp White pepper
- Take 1 tsp Kasturi meethi
- Prepare 1 tsp G.G paste
- Prepare 2 tbsp Green chillies paste
- Take 2 tbsp Lemon juice
- Prepare 1 tsp Salt
- Get Chicken cubes 1 kg
- Take 1/2 cup Fresh Cream
- Get Oil to fry
- Prepare Beef Seekh Kebab🌭
- Prepare 1 kg Beef
- Get Onion 1 medium
- Make ready 1 tsp Salt
- Make ready 21 pieces Green chillies
- Prepare 1 tsp G.G paste
- Make ready 1 tsp Besan
- Take 1 tsp Crush zeera
- Take 1 tsp Black pepper powder
- Make ready Oil to brush
- Get 1/8 Red food colour
- Prepare 1/8 yellow food colour
- Make ready Sauce1 Green chillies chapata sauce
- Take 6-10 Charcoal grill Green chillies
- Get Mint and coriander leaves according to taste
- Prepare to taste Salt
- Prepare White zeera crushed
- Get Sauce 2 Red sweet and sour sauce
- Make ready 6 Charcoal grill Tomatoes 🍅
- Make ready 1 tbsp Imli paste
- Make ready to taste Salt according
- Make ready half Charcoal grill onion
- Take Sauce 3 white zeera sauce🥣
- Prepare 1/2 cup Yoghurt
- Make ready 2 tbsp Mayonise
- Prepare Fresh cream optional
- Prepare 1/2 tsp White zeera crush
- Take 1 tsp Black pepper
- Take to taste Salt according
- Prepare Salad 1 Tikka Macroni Salad🥗
- Take Remaining Churgah batter
- Make ready Vegetables of your choice in julienne cutting
- Prepare Boiled Elbow macroni
- Get Olive Oil to fry
- Make ready Salad 2 Healthy Dry Salad
- Make ready 1 cup Boiled chickpea
- Take 1 cup Boiled Black chickpea
- Prepare Boiled corn🌽
- Make ready Vegetables of your choice square shape cutting
- Get Golden fried Bread in square shape
- Prepare to taste Salt according
- Prepare 1 tsp Black pepper powder
- Prepare to taste Black salt according
- Make ready 2 tbsp Olive oil
- Get Salad 3 Spaghetti white corn salad🥗
- Take Remaining Malai boti batter or
- Make ready 2 cup Spaghetti
- Get 1 cup Boiled corn
- Make ready 2 Boiled egg
- Prepare to taste Salt according
- Make ready Oil to fry
- Get 1 tsp White pepper powder
- Take Chicken powder 1tsp optional
- Make ready 3 tbsp Mayonise
- Prepare 3 tbsp Fresh Cream
- Make ready Cheddar cheese🧀
- Make ready Bandoo Khan ke parathe🍪
- Make ready 2 kg Maida
- Prepare 1 tsp Baking powder
- Get Filling
- Make ready 2 tbsp oil
- Get 3 tbsp Maida
- Get 1 cup Milk
- Prepare 1 tsp Sugar
- Take 1 pinch Salt
Freshly fried chips and over enough too. Find out what's popular at Urban Bar-B-Que in Sandy Spring, MD in real-time and see activity. Bar B Que Are you ready for a full barbecue experience? Perfect for creating sizzling bibimbaps and serving stews or soups hot and delicious.
Steps to make 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.
However, I had to throw away the little platter it came with because it was plastic and would instantly melt if I I don't understand why they include this plastic platter at all. Be careful; if you use it and it melts onto your. Steelhead Roe presented on a grass platter. · A recipe for deviled ham, cooked ham spiced with mustard, assorted spices, and hot sauce, then pureed and served with crisp crackers or crusty bread. We had a chopped brisket sandwich and sliced brisket sandwich. The sauce was great and the.
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