Simple Way to Prepare Any-night-of-the-week Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sizzling bar b que platter, bandoo khan parathe, sauce & salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can have sizzling bar b que platter, bandoo khan parathe, sauce & salad using 93 ingredients and 11 steps. Here is how you cook it.

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

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

So that is going to wrap it up with this exceptional food sizzling bar b que platter, bandoo khan parathe, sauce & salad recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!