Fusion Food Recipe | 24 Jan 2023 | Recipes: Kabab Shots & Lasagna Style Paratha | Mahnoor Malik | Masala Tv

Cut the chicken breast roughly in medium to small pieces.
In a chopper add onion, ginger slices, garlic cloves and finely chop these.
Add vinegar now and blend it with vegetables well.
Do not stop the chopper and gradually add ghee in it. Vinegar that we already added will help to immensify the ghee well.
Add green chilies, salt, red chili powder, cumin powder, coriander powder, garam masala powder, dry milk powder, blend these well.
Now add chicken pieces and grind it well to a fine mixture. The mixture will be sticky and ghee and all vegetables will be fully combined with chicken. Mix egg now. Bind it fully. Take this gola kabab mixture out of chopper.
Spread a cling film over the working surface.
Grease your hands with oil, put over the cling film about 110 grams of gola kabab mixture, put a skewer or stick in the middle and wrap the cling film carefully covering the kabab mixture. Keep in the cling film Roll tightly.
Tie both ends of the cling film and skewer or stick with a string to seal it perfectly. This will look like a sausage shape at this stage.
You can take out stick if you want to.Now divide this large gola kabab in small pieces by tying knots of string on small portions of the stick. Make according to little shot glass size.
Repeat the same process with complete gola kabab mixture.
We need a large cooking pot for cooking these gola kababs if using skewers.
After the boiling starts turn the flame to low (but the boil should remain in water). Dip the gola kabab skewers in this water and let these cook for 12-15 minutes.
Take out and bring it to room temperature.
Cut the string knots, remove the cling film and take out in the dish. Cooking of gola kababs is complete at this stage.
For adding golden brown color on the top, heat cooking oil in a frying pan and fry the kababs for 3-4 minutes.
Now you can serve.

Method
Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.. add citric blend a little more.
Add 1 or 2 teaspoon water or as needed and grind or blend to a fine consistency.
Add a few teaspoons more of the water if required. But don’t make the chutney too thin or watery.

Add it to glasses top up with kababs enjoy

Prepare red sauce with meat. Heat oil at low flame add garlic and onion sauté a bit add tomato puree blanched carrots, salt pepper and soya sauce cook for a minute or two then blend everything well together now add it to pan again cook . Now in a same pan cook minced chicken add thered sauce, puree sauce now add tomato paste, crushed chillies and mixed herbs give for another 2 min and sauce is ready.
Mix all paratha Ingredients and make a dough rest it for 15 to 30min
Now roll out the paratha and half done it.
3 paratha for 1 lasagna. Cook 1 paratha to crisp for the middle section.

Place half done paratha then filling then cheddar cheese. Then crispy paratha then again the filling and cheese then half done paratha again. Now top it with mozzarella cheese.
For stove place it in a pan on a stand cover with the lid and let cheese melt.
For oven bake it on 180°c for 15 to 20min.