Walnut Kebabs Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method :
Heat 2 tsp clarified butter and add ginger and green chilies. Sauté for one minute and add the peas. Cook until the moisture dries up. Add in the potatoes, walnuts, cottage cheese, salt, black pepper, all spice powder, chaat masala, dry mango powder, lemon juice, gram flour and coriander. Mix well and transfer to a bowl. Wait few minutes until the mixture cools and fold in the grated cheese. Use tongs to light the coal on the stove and when it turns amber place it in a bowl in the middle of the mixture. Add the cardamom powder and 1 tsp clarified butter into this small bowl on top of the ghee. Quickly cover the whole bowl with a lid or larger bowl to catch the smoke. Leave for 7-8 minutes. Remove the bowl with the coal and mix well to incorporate that smoked cardamom flavor. Grease your hands and form small patties with the batter. Shallow fry the kabebs in a pan using the remaining ghee until golden brown or for 5-7 minutes. Mix together all the pickled onion ingredients and keep in the fridge for 2 hours prior to eating. For the dip, mix together all the ingredients and put into a small bowl. Serve the kabebs, dip and pickled onion together.

Method :
In a pan add water, chicken, black pepper, ginger and garlic. Cook for 15 to 20 minutes.. Separate the stock for later use and shred the chicken. In another pan boil water and cook noodles until aldente. Drain and then heat oil in a pan, sauté garlic. Then add soy sauce, chili sauce, vinegar, black pepper, white pepper, salt and chicken. Add carrots, capsicum and stock. Add cooked noodles and let it simmer for 5 to 6 minutes.