Special tawa kabab Recipe | Evening With Shireen | Chef Shireen Anwar

Method:
Marinate kabab with all the given ingredients for marination, put on skewers, bake or bbq over charcoal, give dum of coal. Heat ghee on a tawa, add onion finely sliced with all the spices, ¼ cup water, tomato paste, ketchup, fry well, add bbq chicken, sliced capsicum, tomato cubes, green chilies, kasuri methi, cook for 5 mins and remove.

Method:

Put milk in a heavy bottom non-stick pan and bring to boil, add the alum and mix well, simmer till the milk reduces to half, stirring continuously, add the sugar and increase the flame, stirring continuously till sugar has dissolved, the mixture will appear curdled but keep stirring till it thickens and looks like khoya, keep stirring on high flame till all the liquid evaporates, add ghee and mix well, meanwhile grease a 8 inch diameter cake tin or cake ring and decorate the case with silvered almonds, pour the hot milk mixture on it, cover with aluminum foil, cool to room temperature and chill, remove cake on to the serving plate upside down, garnish the more almonds if light.

Method:

In a bowl add all the ingredients, mix well, then knead with enough warm water to form into a smooth soft dough, leave to rest, again knead very well for 5 mins, after 5 mins leave it to rest in a airtight box, spread with oil, leave it covered for 4 hours, after 4 hours remove the raisin dough, make balls using dry flour. Heat aluminum tawa, pre-heat for 5 mins on high flame, take 1 pera, spread in dry flour and roll to a quarter plate size nan, spread water on the base of nan very generously, put on the heated tawa, water side down, lower flame when bubbles start coming on the nan turn the tawa with the nan on the flame and cook for 2 mins till nicely done, overturn tawa and remove the nan with the help of tong, spread with butter and serve immediately with tawa chicken.