Baked Chapli Kabab Recipe

For 2 kababs Vegetable oil - 1 tbsp Italian tomato sauce - 2 tbsp Cheddar cheese - 1 cup; shredded Mint & cilantro - ¼ cup; torn
- Preheat oven to 150-180°C (300-350°F). - In a pan, heat oil over medium heat. Fry K&N's Chapli Kabab as per instructions given on the pack. - Transfer the kababs onto a plate and reserve oil in the pan. - Deg laze the same pan with Italian tomato sauce and scrape up any browned bits from the bottom of the pan. - Return the kababs back into the pan with sauce and let it simmer for a minute. - Now transfer the kababs to an oven proof dish & sprinkle with cheddar cheese. - Bake in the oven for few minutes or until cheese has melted. - Sprinkle with fresh coriander & mint leaves before serving.
Italian Tomato Sauce or (Tomato Concasse):
Yield: 300-500 g  |  Preparation: 20 min  |  Cooking: 30-40 min
Fresh tomatoes - 2 kg Tomato puree - 4 tbsp Tomato paste - 3 tbsp Onions - 1½; chopped Garlic - 2 tbsp; chopped Vegetable oil - 4 tbsp Tomato ketchup - 4 tbsp Sugar - 1 tsp Salt - 1½ tsp Basil leaves - 6
- Make a small cut at the bottom of each tomato skin and place them in boiling water. - Blanch them for few minutes and remove. Plunge into ice water. - After they cool, remove and transfer them to a cutting board and peel off the skin. - Cut the tomatoes in halves, not through the stems but horizontally & remove the seeds. - Crush the tomatoes, while retaining the juice. - Remove the basil leaves off the stalks, wash and dry them. - Heat the vegetable oil in a frying pan and add the chopped garlic to saute until golden brown. - Add the onions & cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste. - Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in color.
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