Easiest Way to Prepare Quick Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad

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We hope you got insight from reading it, now let's go back to sizzling bar b que platter, bandoo khan parathe, sauce & salad recipe. To cook sizzling bar b que platter, bandoo khan parathe, sauce & salad you only need 93 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

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

Instructions 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 heatin 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. SALAD1: 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. SALAD2: 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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