Recipe of Speedy Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad using 93 ingredients and 11 steps. Here is how you cook it.

My First Leave Cooking Show. Assalam O Alaikum! Today, I like to discuss my receipes with Commercial Techniques...!

Ingredients and spices that need to be Make ready to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

1. Chargah 🐔
2. 1 kg Full Chicken
3. 2 tbsp Yoghurt
4. 2 tbsp Lemon juice
5. 1 Egg
6. 1 tsp Salt
7. 1/2 tsp Black salt
8. 2 tsp Red chilli powder
9. 1/2 tsp Turmeric powder
10. 1 tsp Roasted zeera rusted
11. 1 tsp Chaat Masala
12. 1 tsp Garam masala powder
13. 1 tsp Ginger Garlic paste
14. 1/8 tsp Yellow colour
15. 1/8 tsp Red colour
16. Malai Boti 🍢
17. 2 tbsp Yoghurt
18. Almond paste 1tsp optional
19. 1 tsp Black pepper
20. 1 tsp White pepper
21. 1 tsp Kasturi meethi
22. 1 tsp G.G paste
23. 2 tbsp Green chillies paste
24. 2 tbsp Lemon juice
25. 1 tsp Salt
26. Chicken cubes 1 kg
27. 1/2 cup Fresh Cream
28. Oil to fry
29. Beef Seekh Kebab🌭
30. 1 kg Beef
31. Onion 1 medium
32. 1 tsp Salt
33. 21 pieces Green chillies
34. 1 tsp G.G paste
35. 1 tsp Besan
36. 1 tsp Crush zeera
37. 1 tsp Black pepper powder
38. Oil to brush
39. 1/8 Red food colour
40. 1/8 yellow food colour
41. Sauce1 Green chillies chapata sauce
42. 6-10 Charcoal grill Green chillies
43. Mint and coriander leaves according to taste
44. to taste Salt
45. White zeera crushed
46. Sauce 2 Red sweet and sour sauce
47. 6 Charcoal grill Tomatoes 🍅
48. 1 tbsp Imli paste
49. to taste Salt according
50. half Charcoal grill onion
51. Sauce 3 white zeera sauce🥣
52. 1/2 cup Yoghurt
53. 2 tbsp Mayonise
54. Fresh cream optional
55. 1/2 tsp White zeera crush
56. 1 tsp Black pepper
57. to taste Salt according
58. Salad 1 Tikka Macroni Salad🥗
59. Remaining Churgah batter
60. Vegetables of your choice in julienne cutting
61. Boiled Elbow macroni
62. Olive Oil to fry
63. Salad 2 Healthy Dry Salad
64. 1 cup Boiled chickpea
65. 1 cup Boiled Black chickpea
66. Boiled corn🌽
67. Vegetables of your choice square shape cutting
68. Golden fried Bread in square shape
69. to taste Salt according
70. 1 tsp Black pepper powder
71. to taste Black salt according
72. 2 tbsp Olive oil
73. Salad 3 Spaghetti white corn salad🥗
74. Remaining Malai boti batter or
75. 2 cup Spaghetti
76. 1 cup Boiled corn
77. 2 Boiled egg
78. to taste Salt according
79. Oil to fry
80. 1 tsp White pepper powder
81. Chicken powder 1tsp optional
82. 3 tbsp Mayonise
83. 3 tbsp Fresh Cream
84. Cheddar cheese🧀
85. Bandoo Khan ke parathe🍪
86. 2 kg Maida
87. 1 tsp Baking powder
88. Filling
89. 2 tbsp oil
90. 3 tbsp Maida
91. 1 cup Milk
92. 1 tsp Sugar
93. 1 pinch Salt

Instructions to make to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad

1. Commericial Bar b que Tips: 1, To make your bar b que juicy and tasty, always add khacha pakka papita juice 1tbsp in 1kg. 2, Always use mustard oil for Shallow fry or brushing skewers kebabs, boti etc. 3, To heat🔥in charcoal, don't use petrol or any dangerous things in home. Kindly take cotton piece of clothes and dip in cooking oil. Place in charcoal in distances. Heat it and allow to burn more, as it catches charcoal.Blow it or Fan it fastly and Inshaa Allah, it's done.
2. CHARGAH: First,I like to mention the cleaning process for Chicken.In water, add 1tbsp vinegar and 1tsp salt. Dip the whole chicken in it, for half an hour. Wash again and see the difference. Now marked cut with sharp knife on whole chicken. Brush the whole chicken with combined red yellow food colour. Mix all ingredients together and massage on whole chicken. Leave for marination, minimum 6 to 8 hours or Maxium whole night for best results. Stream it, in Streamer for 45 minutes.
3. Now heat oil in Deep kadhai, put stream chicken in it, for deep frying... Only 12 minutes. 6 minutes for lower part and 6 minutes for upper part on high flame. It's done, Now ready to serve.
4. MALAI BOTI: Wash chicken, add all ingredients in it, Mix well and keep aside for marination, minimum 6 hours or maxium whole night for best results. Now heat pan, put little mustard oil for Restaurant taste and commercial look. Skewer the chicken cubes in bar b que sticks. Shallow fry from both sides, till golden colour appear. It's ready to Serve.
5. BEEF SEEKH KABAB: Now, I mention the cleaning process of beef. Wash beef and put some wheat flour on it, mix it and leaves for 10 minutes. Wheat flour becomes sticky and suck blood and dirt from meat.Now wash again and see the difference. Use fresh beef for every mince kababs, bcoz in fresh red meat mylobin remains and it create sticky form in it. In chopper, add all ingredients and blend to combined. Keep for marination, atleast 6 hours. In marination, the mince will tenderized.
6. Now skrew in Bar b que rods(Seekho).For commercial look, wet hand in cold water and start skrew kebabs in rods. Brush the food colour red yellow combine, on it. Place on grill. Change the sides in every 2 minutes, bcoz the lower sides cook and make the upper sides break. To avoid such thing, change sides in 2 minutes to equally cook. Brush with mustard oil for prominent look. Seekh kebab done, it's ready to serve.
7. SALAD🥗1: Heat 2tbsp olive oil in sauce pan. Add Remaining Chargah marination batter in it. As it cooked, add vegetables and Elbow macaroni in it. Mix well and dish out. Tikka Macroni Salad is ready. SALAD🥗2: Heat olive oil in sauce pan. Add boiled white and Black chickpeas, boiled corn🌽, vegetables and all spices. Mix well and at the end the Roasted golden bread and Toast it up and down and finally dish out. Healthy Dry Salad is ready to serve.
8. SALAD 🥗3: If you have remaining Malai boti marinate batter, So in Sauce pan, Heat Olive oil. Add Malai boti batter. Add boiled corn 🌽 with Spaghetti and boiled eggs. Other receipe is, Heat olive oil, add mayonise, fresh cream and all spices. Mix well, add Spaghetti and cheddar cheese 🧀. Spaghetti white corn Salad is ready to serve.
9. SAUCE 1: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 2: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 3: In blender, add all ingredients and blend well. Pour in sauce bowl.
10. BANDOO KHAN PARATHA: In Maida, add Baking powder and knead with water.Cover and Keep aside for 2 hours. Now for filling, In sauce pan, heat oil. Add maida, sugar, salt and milk. Mix well and add egg and quickly whisk and cooked in fine paste. Roll big dough, apply filling. Turn right sides, applying filling. Again turn left side and applying filling. Now fold and apply filling. It's in square shape with many layers. Roll again and cut into four pieces. Heat oil in deep pan.
11. Roll again the each piece of parathas and deep fry it. Change both sides till golden. Now parathas done, it's ready to serve.

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