RED VELVET CAKE

RED VELVET CAKE 

Velvet Cake is very popular across the world but by the name of Red Velvet Cake, especially during Christmas and more in demand on Valentine's Day celebrations. The name Velvet Cake is attributed to its smooth and soft texture with Redish Hue. It can be called the Cousin of Chocolate Cake as both these cakes use Cocoa Powder as their basic ingredient. The difference comes when Vinegar is mixed with Cocoa Powder while preparing the Velvet Cake along with a generous amount of Butter Milk. The chemical reaction of Vinegar with Cocoa gives it a Redish Hue but that is not sufficient and Red food color is used not in drops but in tablespoons.

This Cake is neither purely Red nor Maroon, it has a unique color and texture of its own. Its reddish hue comes from the acidic nature of the Cocoa which then reacts to the Butter Milk and Vinegar. This Chemical reaction also makes this cake more fluffy, soft, smooth and moist. 

The History of this cake is disputed but the hints are there that it is being prepared since 1800. Before it, Cocoa Coffee Cakes were made and their color was Mahogany in 1900. The first proper written account of this cake came in 1943, during World War.  The scarcity of Sugar during that period of War made Bakers use to Beet Root Juice and its Pulp.  It gave a good red color to the Cake.

In the USA, Waldorf-Astoria Hotel of New York claims to be its birthplace, though their claim has no authentic means to prove it. It is sold at 100 and 200 dollars a cake by this hotel.

As I have mentioned in my introduction, I tend to experiment different methods and ingredients to judge their result and outcome without any type of FEAR OF FAILURE, so I have plans for trying others colors, ie. Green, Pink, Purple, Yellow and Orange for this Cake.

As it is the time of celebration for the Muslim World after Holy month of Ramazan and fasting for 30 days, Muslims all over the world will celebrate Eid ul Fitre which is also called Meethi Eid or Sweet Eid. Traditionally sweet dishes are prepared on this joyous day as a blessing of ALLAH.  After some thinking, I decided to try my hand at Red Velvet Cake and turn it into an EID VELVET CAKE. Before that, I have never attempted this cake.  The result is astonishingly great as it comes out to be one of the excellent cakes I have made, as I have no prior experience of baking or cooking, the result is breathtaking for me.  I am sure this is because I never think of failure.  The FEAR OF FAILURE always hinders the urge to try new things, so I must again request all my viewers to please throw away this fear, heaven will not fall if you try does not succeed. Try again and again, this is part of life.

Let us start preparing our Velvet Cake with the name of ALLAH.

WHAT WE REQUIRE:

1.  3 baking pans of 8 or 9 inches
2.  2-1/2 Cups All-purpose Flour (Take out 2-1/2 Tablespoons of Flour and replace it with the same amount of Corn flour)
3.  1 Cup Butter (Softened)
4.  2 Cups Sugar
5.  1-1/4 Cups Butter Milk
6.  2 Large Eggs
7.  1 Tablespoon Cocoa Powder
8.  1 Tablespoon Vinegar
9.  1 Teaspoon Baking Powder
10.  2-3 Tablespoons Red Food Colour (Liquid-based)
11.  1 Teaspoon Salt
12.  1 Teaspoon Vanilla Extract

FOR BUTTERCREAM FROSTING:

1.  1 Cup Butter (Softened)
2.  3-4 Cups Confectioner's Sugar
3.  2-3 Tablespoons Milk or Heavy Cream or Half & Half
4.  1 Teaspoon Vanilla Extract
5.  A pinch of Salt

HOW WE PREPARE:

• Preheat oven to 180C, 350 F or Gas Mark 4 for 15-20 minutes
• Grease 3 8 or 9 inch round pans and put in the butter paper at the bottom, also grease the butter paper.
• Sieve together Flour with Corn Flour and salt, set aside.
• In a separate bowl beat Butter or Oil and Sugar until fluffy and creamy
• Now add Eggs one by one and continue beating
• Start adding Flour Mixture and Buttermilk,  by alternating one after one, start and end with the flour and fold it into the wet mixture.
• Add Vanilla Extract.
• In a small bowl mix together Liquid Red Food color in Cocoa Powder till it becomes a paste.
• In another small bowl mix Vinegar and Baking powder, it will instantly start foaming, mix it and immediately put it into the batter and beat it on medium speed.
• Also, add Food color and Cocoa paste.
• The batter will be thick.
• Pour it into the Pans equally and put one pan in the Oven.
• One Layer will take about 25-30 minutes in baking.
• Check the cake by inserting a knife or a toothpick in the center of the cake, if it comes out a little moist then take it out of the oven. 
• Our cake is perfectly baked now.
• Cool the cakes on Cooling Rack or any other wire mesh available n the Kitchen until completely cool.

BUTTERCREAM FROSTING:

1. Beat butter on medium speed until it becomes pale and smooth in texture.
2. Start adding Confectioner's sugar 1/2 cup at a time and continue beating.
3. After one cup, increase the speed to high for 10 seconds.
4. Now add Vanilla and Salt and combine it.
5. Add Milk, Heavy Cream or Hal & Half a little at a time till you reach the desired consistency.
6. If you want it thicker then add more Sugar and for less thick add one or two tablespoons of Milk in it.

ASSEMBLING OF 3 LAYERS:

1. When the Cake layers are completely cool, put one on the stand and cut the upper crust by a sharp serrated knife, do the same with all three layers. There will be crumbs of the cake top, keep them for sprinkling after it is completely frosted.
2. Put a large blob of Frosting over it and spread it lightly on top and sides.
3. Put on another layer over it and do the same with the third as well.
4. Cover it lightly with the frosting and put the assembled cake in the Refrigerator for few hours until the frosting is set.
5. This process is called Crumb coating, the light coat of frosting will set and no crumbs will come out poking and making it ugly to look.
6. When the frosting is set, take out the Cake and coat it with the remaining frosting all around and on top with the help of Spatula or any other tool.
7. Put it back in the Refrigerator for some more time.  It will make the Cake firm with frosting.
8. Now sprinkle the cutaway crumbs of the cake on top and sides to make it look more beautiful, this is of course optional.

I understand this cake is not very easy to make, it is time-consuming, but when you'll taste it, the time consumed will be worth it and celebrating Eid ul Fitr with this great recipe will be unforgettable.

Try it after throwing away your FEAR OF FAILURE into the Dead Sea.

Thanks,

NOVICE

MOONG DAL CHAPLI KABAB (Ramazan Recipe)

MOONG DAL CHAPLI KABAB

(Special Ramazan Recipe)

After having seen and tasted meat everywhere during the Eid Ul Zuha days, people started to loath meat and were looking for something light and far away from the Kabab, Boti, Kofta, Karahi, Pulao, and Briyani dishes. So I thought why not try some Dal for a change, initially my wife cooked Dal Curry but kids mad faces. It seems to be a Universal Problem all over the world that kids often do not follow parents in eating habits.

To find a way out of this I experimented with Moong Ki Dal for making Kababs out of it, Lo & behold, it came out as a super duper hit. Some of our neighbors and especially my kids did not believe that these Kababs are prepared with Moong Ki Dal as its main ingredient. They all were of the view that these are made from minced beef, similar to famous Peshawri Chapli Kababs.

Normally Moong ki Dal is said to be used exclusively for sick people, mostly having stomach ailments etc. Doctors and experts or elders always advise Moong Ki Dal Curry to the patients in Pakistan and India mostly. Another dish is called Khichri, it is made of rice, mixed with Moong Ki Dal and it is a norm in Sub-Continent to prepare Khichri for most of the patients, old age persons, and weak children or elder

The Moong Ki Dal is also used to make Dahi Baray and Dahi Phulki and some sweet dishes are also prepared from this Dal, Moong Ki Dal Ka Halwa is very popular and famous among them.

As this experiment made all of us happy I am, therefore, sharing this stupendous recipe with my viewers with the name of ALLAH. 

EQUATION:

Soaking the Dal:                               Whole Night

Preparing the Mixture:                     10 Minutes

Preparing Kababs with rest:              30 Minutes

Frying:                                            10-15 Minutes according to the quantity

Yield:                                              8-10 Kababs

Expenses:                                        100 Rupees (Less than a US Dollar)

INGREDIENTS WE NEED:

1. 250 Grams Moong Dal Chilkey Wali (Yellow Lentil with husk)
2. 250 Grams Finely cut Pyaz (Onions)
3. 6 Finely cut Hari Mirch (Green Chillies)
4. 1/2 Gathi Hara Dhaniya (Coriander leaves)
5. 1/2 Gathi Podina (Mint Leaves)
6. 2 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
7. 2 Tablespoons Chat Masala (Recipe can be seen on this Blog)
8. 2 Tablespoons crushed Anardana (Pomegranate Seeds)
9. 2 Tablespoons crushed Sabut Dhaniya (Coriander)
10. 1 Teaspoon Garam Masala Powder (All Spice)
11. 4 Tablespoons Besan (Gram Floor)
12. Salt to taste
13. Oil for frying

HOW WE PREPARE MOONG DAL KABABS:

• Soak the Dal in Water overnight
• Next day, rinse it and coarsely grind it, don't make a paste
• Finely cut the Onion, Green Chillies, Coriander Leaves, and Mint leaves.
• Mix all the ingredients with Dal and set aside for 1/2 to 1 hour
• Make Kababs and rest them for further 10-15 minutes
• Heat oil in a Wok
• When the oil is properly heated, turn the heat to low
• Shallow fry the Kababs on low heat till golden brown and crispy
• Enjoy with Raita, Green Chutney, Red Chutney, or Ketchup

I am sure once you taste these Moong Ki Dal Chapli Kabab, you'll ask for more, especially for Iftar during Ramazan. The preparation is very simple and easy. Get on with it and surprise your family and friends without thinking of any FEAR OF FAILURE.

Thanks,

NOVICE

CHICKEN MALAI BOTI

CHICKEN MALAI BOTI

Assalam o Alaikum and welcome to everyone after a lapse of 7 months. During this period I was not in a position to post anything and really missed my page and my viewers.  It is all set now and here I am with a new dish for you

Malai Boti either of Chicken or Beef is a very popular BBQ dish in Pakistan, children also like it very much because it is less spicy and very soft. Though it can be prepared with more spices for spice lovers the term Malai Boti or Malai Kabab are meant to be soft and less spicy of the Boti and Kabab family.

This dish is often served in Weddings and similar parties and it is experienced that the live BBQ of Malai Kabab or Boti is always among hot demand items.

After having a feast of Beef and Mutton dishes during Eid ul Zuha season, a change to the softer side of the meat will be welcomed everywhere.

You only need boneless chicken and a few spices with yogurt and cream to prepare this excellent BBQ platter for the family and especially for kids.

Let us start making our BBQ Chicken Malai Boti with the name of Almighty ALLAH.

EQUATION:

Preparation & Marination:                         2 Hours

Yield:                                                       20 Skewers

Expenses:                                                 Rupees 400-450 (4 US Dollars)

WHAT INGREDIENTS ARE REQUIRED:

1. 1 Kg Murghi baghair Haddi (Boneless Chicken)
2. 1/2 Cup Baghair Pani Dahi (Hung Yogurt)
3. 1/2 Cup Cream
4. 2 Tablespoons Katcha Papita Paste (Raw Papaya)
5. 2 Tablespoons Adrak Lahsan Paste (Ginger Garlic)
6. 4 Tablespoons Hari Mirch Paste (Green Chilli) 
7. 1 Teaspoon Kali Mirch Powder (Black Pepper)
8. 1 Teaspoon Dakhni or Safaid Mirch Powder (White Pepper)
9. 1 Teaspoon Garam Masala (All Spice Powder)
10. 1 Teaspoon Chinese Namak (Salt)
11. 1/2 Teaspoon Kabab Chini (Optional)
12. 1/2 Teaspoon Pipli Powder (Pepper Longum) also Optional
13. Salt to taste
14. A piece of Koila (Coal)
15. Seekhen (Skewers)
16. Oil if frying

HOW TO MAKE CHICKEN MALAI BOTI:

• Dice the chicken into small cubes about 1 or 1-1/2 inch 
• Put in a bowl and apply Papaya paste over the cubes and let it rest in the fridge for 1-2 hours
• Now Add all the spices into Yogurt and Cream, make a thick paste.
• Mix the cubes into this paste
• Burn a piece of Coal on fire and when it turns Amber, put it on a piece of Foil paper or a small metal bowl and place the bowl in the middle of the chicken cubes.
• Immediately pour a small amount of oil over the coal and close the bowl with a heavy lid to capture the BBQ smoke.
• Let it rest for 1-2 hours in the fridge
• Take out the chicken and apply the cubes onto the skewers, at least 5-6 cubes in one skewer
• Now Bake them, Shallow fry them or Grill them is your choice.
• If Baking or Grilling, brush the chicken cubes with oil while being cooked at least twice.
• When cooked, take out on a Platter, garnish with your choice and serve with Ketchup, Chutney, or Raita.
• Enjoy Hot.

The extra soft and tender Chicken Malai Boti is ready to be served now. Enjoy with family and friends and make it without any FEAR OF FAILURE.

Thanks,

NOVICE

SUJI KA HALWA RESTAURANT STYLE

SUJI KA HALWA RESTAURANT STYLE

SEMOLINA PUDDING

INTRODUCTION:

Suji Ka Halwa is one of the very popular desserts in Pakistan, India, and Bangladesh, it is specially prepared on Shab e Barat and distributed among neighbors, family, and friends. It is also an essential item of Restaurants who serve breakfast dishes. A Breakfast of Halwa Puri along with Chanay and Aaloo ki Tarkari is very popular and easily available. Also not expensive.

Suji Ka Halwa is produced and served in Pakistan, India, Afghanistan, Nepal, Bangladesh, and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, and Turkey). It is usually made with wheat Semolina, Sugar, and Ghee. Raisins, Dates, other Dried Fruits, such as Almonds and Walnuts, are often added to Semolina Halwa. The Halva is very sweet, with a gelatinous texture. The standard proportions of semolina halva are one part Ghee, two parts Semolina, two parts Sugar and four parts water. The semolina is sautéed in the Ghee, while a syrup is made from Sugar and water. Then the two are mixed carefully while hot, and any extra ingredients are added eg, Rose Essence or Screwpine Essence. At this point, the halva is off-white to light golden and rather soft. Depending on recipe and taste, it can be cooked a bit further, which makes it darker and firmer or left to set as is. It has different versions and textures, there is a type of harder Halwa and very soft Halwa which is a bit runny.

In Pakistan, different types of Halwa is prepared in different areas. Most common are the ones made from semolina, ghee, and sugar, garnished with dried fruits and nuts. Other types of halva are made with Carrots, Pumpkin, and Bottle Gourds being the most popular. Halwa is also made from different Dals, particularly Chaney Ki Dal, Moong Ki Dal & Besan (Gram Flour & Bengal Gram) or nuts (almonds, walnuts). Different regions of Pakistan are associated with distinctive variations of the traditional halva: e.g. Sohan Halwa from Southern Punjab, and Karachi halva from Karachi. In Urdu, the word Halwa denotes a certain family of sweets of Persian origin and South Asian flair. 

Here I have prepared this Halwa which is a bit runny and not thick or hard in texture and very popular among masses of Karachi. The recipe is a mix of different Chefs and experts of this Halwa. 

Let us start it again with the name of ALLAH. 

EQUATION:

Preparation of Syrup:                                5 Minutes

Cooking Time:                                          15-20 Minutes

Yield:                                                       6 Servings

Expenses:                                                 125 Rupees (About One US Dollar)

REQUIRED INGREDIENTS:

1. 1 Cup Suji (Semolina) sifted
2. 3/4 Cup Ghee
3. 1 Cup Sugar 
4. 2-1/2 Cups Water
5. 1/2 Cup Badam (Grated Almonds)
6. 1 Teaspoon Gulab or Kewra Essence (Rose or Screwpine Essence) 
7. A Pinch of Yellow Food Color (Optional)

HOW TO PREPARE SUJI KA HALWA:

• We shall start with preparing Sugar Syrup first
• Add Sugar in Water and a Pinch of Yellow Food color according to your choice
• let it boil till sugar is dissolved, douse the flame and set it aside. The syrup should not be thick
• Now in another cooking pot put Suji (Semolina) and roast it on low heat till it turns golden, it will take about 2-3 minutes, don;t stop stirring
• Add Ghee little by little and continue stirring till it starts emitting the aroma and its color changes to golden
• Add Ilaichi Powder and stir to mix
• At this moment the Suji will look like grains of Sand
• Start adding Sugar Syrup and don't stop stirring and mixing it vigorously
• Lower the heat and cover the pot and let it cook for about 12-13 minutes
• keep the heat no very low.
• The quantity of Sugar syrup depends on what consistency of Halwa you desire and you can increase or decrease the water while preparing the syrup.
• Adding more water will not harm the Halwa
• Our Halwa is ready now, turn off the heat and cover it till it cools.
• Transfer it into a dish and garnish with Badam (Almonds) or other nuts you like, including desiccated Khopra (Coconut).

Enjoy this great Halwa whenever you feel for it, especially at breakfast. prepare it without having any FEAR OF FAILURE, because failure makes you try and try again till perfection.

InshaALLAH our next recipe will be spicy Moong Dal Chapli Kabab

Thanks,

NOVICE

BBQ BIHARI QEEMA

BBQ BIHARI QEEMA

Bihari Qeema if one of the favorite spicy dishes of Karachi, there are some specialized outlets who serve it at evening and people throng there to enjoy this delicious mince dish.
Originally it was made of Beef Mince but it is also available in Chicken mince. Bihari Masala is famous for its unique taste in Pakistan and India, attributed to the Chefs of Bihar State. 

The most famous among all the Bihari Masala dishes is Bihari Kabab which is made up of thin layers of meat, put on skewers and then cooked on coals after marinating the meat for hours in unique Bihari Masala. 

Let us prepare our Bihari Qeema with the name of ALLAH.


EQUATION:

Marination time:                           6-8 Hours
Cooking time:                               30 minutes
Yield:                                           8 Servings
Expenses:                                     650 Rupees (5 US Dollars)


WHAT WE NEED:

1. 1 Kg Finely Grounded Qeema (Beef Mince)
2. 2 Cups Dahi (Yogurt)
3. 3 Pyaz (Medium Onion) finely cut
4. 4 Tablespoons Nibu ka Ras (Lemon Juice)
5. 8 Hari Mirch (Green Chillies)
6. 2 Tablespoons Adrak Lahsan  Paste (Ginger Garlic)
7. 2 Tablespoons Katcha Papita Paste (Raw Papaya)
8. 4 Bari Ilaichi (Black Cardamoms)
9. 10 Hari Ilaichi (Green Cardamoms)
10. 6 Gol Lal Mirch (Red Button Chillies)
11. 1 Tablespoon Sabut Dhaniya (Coriander Seeds)
12. 1/2 Teaspoon Kabab Chini Powder (Looks like Black Pepper Corns) also called All Spice
13. 1/2 Teaspoon Pipli Powder (Long Pepper or Pepper Longum)
14. 1 Tablespoon Sufaid Zeera (Cummin Seeds)
15. 2 Tablespoons Bhune Kabuli Chaney (Roasted Chickpeas)
16. 2 Tablespoons Bihari Masala (See my recipe of Homemade Bihari Masala)
17. 4 Tablespoons Oil
18. Salt to taste
19. Piece of Coal

HOW WE MAKE OUR BIHARI QEEMA:

• Grind together Gol Mirch, Sabut Dhaniya, Sabut Zeera, Hari and Bari Ilaichi, Pipli, and Kabab Chini and make a fine powder.
• Grind Bhune Kabuli Chaney and make a fine powder
• Finely cut the Hari Mirch
• Fry Onions and then grind them
• In a large bowl mix the above ingredients with Qeema along with all remaining ingredients except piece of Coal and mix them 
• Make a dent in the bottom of the mixture and place a small steel bowl or Silver Foil and put a burning piece of Coal on it, sprinkle some drops of oil over the Coal and put a lid over the bowl immediately.
• The Coal will emit smoke which will give our Qeema the BBQ flavor.
• Put the bowl in Fridge for 6-8 hours
• After marination time heat oil in a Wok and put the Qeema mixture in it after removing the Coal.
• Turn the flame on low and cover the Wok
• let it simmer and cook till all the liquid evaporates and the oil comes over the Qeema.
• All the time while the Qeema is being cooked, don't ever stir it, let it cook by itself.
• When the Qeema has dried and oil looks shimmering, stir it thoroughly and douse the flame.
• Our Bihari Qeema is ready to be served now.
• Garnish with Onion Rings, Julienne cut Ginger and Lemon.
• Serve with Paratha and Dahi Podina Chutney or Raita of your choice.
• Recipe of Dahi Podina Chutney can be seen in this blog.

Note:

         When giving BBQ flavor to any dish always place the burning Coal in the raw mixture before cooking, it will give flavor to the entire mixture while being put in the fridge for marination.

Hope you like this BBQ Bihari Qeema and will try it at home without any FEAR OF FAILURE.





InshaALLAH recipe of "PIZZA PASTA CAKE" will be posted soon.

Thanks,

NOVICE

MEERATH KABAB

MEERUTH KABAB

INTRODUCTION:

Kabab is one of the most popular food all over the world with different shapes, sizes, tastes, and names. In Sub-continent most varieties of Kababs are very spicy. Kababs are prepared in various styles and methods, these are fried of a Tawa (griddle) or frying pan, deep fried in a wok, grilled, barbequed on coals etc.

The recipe I am giving here can be termed as a mix between Gola Kabab and Seekh Kabab, unlike Seekh Kabab it is tender like Gola Kabab but the spices used in it mostly belong to the Seekh Kabab.

Meerath Kababs are not some type of specialized entity in themselves like Kakori, Galuti, Shami or Gola Kabab but the normal Gola cum Seekh Kababs prepared in the restaurants of Meerath became famous for their spices and tenderness during the post-Mughal era and the legacy of these Kababs has been followed in Pakistan by using the title of Meerath Kababs which are made available in certain Kabab retailers all over Pakistan.

The first and foremost requirement of most Kabab recipes is the tenderness of the Mince Meat to be used by different methods, ie the use of meat tenderizers and grinding of the meat more than once. The Mince must also contain some ratio of fat in it, which works as a binding agent.

I have tried this recipe more than once and found it great. It may be served with fried Parathas, Nans, or very thin Chapaties and also with Onion Rings, Julienne cut Ginger and finely cut Green Chillies, Raita and Chutney of your choice will add to its taste for sure.

So let us start our recipe of Meerath  Kabab with the name of ALLAH.

EQUATION:

Spice Mixing and marination time:              2 Hours or Overnight

Frying or baking:                                       20-30 Minutes

Yield:                                                        15 Kababs

Expenses:                                                 350 Rupees (About 3 US Dollars)

REQUIRED INGREDIENTS:

1. 1/2 Kg Chikna Qeema (Beef Mince with little fat mixed)
2. 1 Tablespoon Lahsan (Garlic) Paste
3. 1 Tablespoon Adrak (Ginger) Paste
4. 1-1/2 Tablespoon Katcha Papita (Raw Papaya) Paste
5. 1/2 Teaspoon Sonth (Ginger) Powder
6. A Pinch of Badiyan Ka Phool (Star Anise) 
7. 1/2 Teaspoon Pipli Powder (Long Pepper or Pepper Longum)
8. 1/2 Packet Seekh Kabab Masala Powder (See my recipe of Seekh Kabab Masala Powder)
9. 1/2 Teaspoon Lal Mirch (Red Chilli) Powder
10. 1 Chutki Orange Color (A Pinch)
11. 4 Tablespoons Tali Kuti hui Pyaz (Fried and Grounded Onion)
12. 2 Tablespoons Makhkhan (Butter)
13. 1 Tablespoon Sirka (Vinegar)
14. 2 Tablespoons Oil
15. Koila (Piece of Coal) for BBQ flavor

METHOD:

• Wash the Qeema and put it in a strainer to drain water
• In a large bowl put the strained Qeema along with all but Fried Onion, Butter, and Vinegar and mix it well with hands for at least 5 minutes
• Now Grind this mixture in a Food Processor or whatever means you have available in your Kitchen for grinding purpose.
• Mix Butter, Vinegar and Fried Onions in the Qeema mixture and grind thoroughly 3 times to make it smooth.
• Put it back in the same bowl, make room in its center for a small bowl or Silver Foil to place a lump of burning coal on it for giving the mixture BBQ flavor.
• Heat and burn the coal on the stove and put it on foil or small bowl and immediately sprinkle some oil or butter over the burning coal. The coal will emit smoke at once, close the lid and put on some weight over the lid, so that the smoke and flavor may not escape.
• After 10 minutes take off the lid and cover the bowl with Cling Film and put it in the refrigerator for a minimum for 2 hours.
• After 2 hours or when you want to make the Kababs, take the bowl out, wet your palms and roll the Kababs in Gola Kabab or Seekh Kabab shape, then insert a pencil in the middle like a skewer to make a real looking hole in it. 
• This method may be used if you are frying or baking the Kababs but if you want to BBQ on burning coals, then use the original skewers and place them on the coal fire.
• Shallow fry the Kababs on a Grill Pan or any frying pan you like but do not overcook.
• The Kababs are ready now.
• Enjoy them with Paratha, Chapati or Nan along with your favorite Chutney and Raita with Onion Rings, Julienne cut Ginger, finely cut Green Chillies etc.
• Serve hot.

Hope you'll love these Meerath Kababs with family and friends and also prepare them without any FEAR OF FAILURE.

Thanks,

NOVICE