I’ve recently discovered your channel and have binge watch for the last 3 days. Your recipes are on another level. Tried your samosa recipe..........the best I’ve have eaten ......and the Chapli kebabs are to die for.....subscribed
Making this for my wife this weekend, she's going to be very happy with me lol! Looks amazing... god I love curry, best cuisine on the planet! You recipes are such a game changer. I'm English living in Canada and this is better than a lot of the curry houses deliver here. Your Chicken Tikka and Saag Paneer are devine! I'm going to make all your dishes if it kills me with awesomeness!
Hi. So good to see you. Your face said it all and im definitely going to be making this my mouth is watering 😋. Thanks again for a wonderful receipe 👍❤
Wonderful recipe by a very special very talented God's given brilliant lady it's so delicious so tasty so juicey thank you so much for sharing this excellent recipe Weldone 👍 Keep it up 👍 May God bless you with all the bestst n finest things in life, Stay Blessed
Just discovered your channel, beyond excited. Can’t wait to try some recipes. Thanks for explaining everything step by step and so clearly, it all looks divine
My goodness that looks stunning, made the kebabs the other week they were delicious. Definitely going to try with the masala. Thank you so much for sharing these gorgeous recipes xx
Thank you for your comment, and please do subscribe - keep watching and please do share my videos to your friends and families, so I can grow the channel. :)
My favourite Indian restaurant in London makes this dish, they call it Karahi Kebabs and it is simply divine! I have not found it in any other Indian restaurant anywhere!
thanks for another great, simple recipe Shamza! You have an amazing talent for explaining exactly what needs to be explained in a very straightforward and unambiguous way. These look amazing , will give them a go next week . ❤
Looks stunning for a kebab-hot-dog roll. I'd add shredded lettuce or cucumber slices, slices of red onion, tomato + maybe, a little chili sauce. mouth-watering...
The thing that people don't get is that you're not trying to be rude or overconfident but you know when thing's come together. I stopped eating takeaways a while back because I genuinely preferred looking online and finding recipes and then trying them out. It's normally cheaper, tastes better and a lot more fun to do.
This reminded me of something my mum used to make a long time ago, she called it kofta ki sabzee. Is the base turri/broth same as paneer alu? She used to make the kebabs round like meat balls and served with plain rice. It tasted better the following day, after being in the fridge overnight. Kitcheree with kofta kebabs is also really nice.
You use an oil in all the dishes.. what kind of oil do you use? Love watching your cooking . I live in Norway and it’s not easy to find all your spices that you use in your recipes. I simply love Indian curries.😊
I’m drooling for them they look so good the question is why do you form the kebab on a spoon and not as a sausage is it so they cook more evenly or so the sauce gets in ?
Thanks for your comment 😊 It's a Seekh Kebab recipe hence why they're made to look like seekh kebabs which are formed on skewers. I mean you can shape them as a sausage if you wanted to, doesn't alter the taste of the dish.
Hi shamsa I made this before and it was delicious. Would it work if I prepped the kebabs a week before and froze them? Or would that cause problem when putting into the masala. Thanks hun xx
Hi shamsa. Made this previously it was so yum mA. If we double the recipe will all ingredients be doubled or shall we put 1.5x salt instead of 2x. ? Thanks x
With the masala, you can start with 1.5x and then add more before the kababs are added, after tasting. With the meat, you can season with 1.5x salt and test fry a tiny piece of the meat mixture to taste before adding the remaining salt if you want to.
Yes just double everything. If you feel you want to add less salt to begin with then go ahead and do that. Remember you can add more salt in to your taste once the dish has finished cooking.
Salaam lovely. Amazing recipe as always. I made it tonight however mine was too strong of a masala taste. Do you think its that my table spoon / tea sooons were larger or that i need to add more water next time? Or that i cooked my onions too long?
hello Ahmad uni student from derby, will u dig deeper, and carry out a search into, and come with a special , very testy kind of chutney, looking into Turkish, Iranian, afghan, Pak. Indian, Saudi types of chatneesssss...lol and what type of a chantey is ur fav. God bless u, u r simply the great. .
Thank you for your comment, and thank you for subscribing - keep watching and please do share my videos to your friends and families, so I can grow the channel. :) If you search for 'roti' on my videos you will find my chapati/roti video on a ceramic hob.
As I’m starting my cooking journey I cheated a little bit by buying my sheesh kebabs from my favourite takeaway, but them with Your gravy was absolutely delicious, Thank you Shamza
I've never had Sikh kebab curry. I often reheat my kebabs in curry though, they really jazz up my aloo palak and pachmel ratni. Most of the curries I eat are veggie so I generally only eat meat as a side.
Silly question but can I replace lamb mince with beef or even pork mince? In the USA lamb is way more expensive and I have some beef mince in the fridge :)
It's not just me, then? The section where the meat is mixed with the onions, breadcrumbs, ginger, garlic and spices is missing. My guess would be that all those ingredients are just mixed together then left aside in a bowl to allow the flavours to combine. The ingredients were presented in two halves, kebabs and masala, and it is the first batch that goes with the meat.
Hi there, sorry do you mean the demo for making the seekh kebab? If so, this can be found @8.40 in the video. If its the kebab mixture demo then just throw the following ingredients together and mix then set aside for 30mins. I did put a note up on the video which you may have missed. Ingredients for Seekh Kebab / Kabab Mixture: 500g lamb mince 60g onion finely blitzed 1/4 cup of breadcrumbs 1 heaped tablespoon of garlic puree 1 teaspoon or ginger puree 1 teaspoon of: salt coriander powder garam masala Dighi mirch (Kashmiri chilli powder) regular chilli powder cumin seeds
@@MyLittleKitchenRecipes Just put the kebabs into the masala without frying so the masala cooks into the meat. Anyway, I did meat balls instead of kebab shape, and it was delicious.
After you pointed to garam masala you said greddy mix or gravy mix that adds a really nice colour and flavour but not the heat. Surely not gravy-mix? I think I need to slow this presentation down to 75% of its speed to catch what you're belting through. Even the transcript didn't understand what you said there - it printed "one teaspoon of salt coriander powder garam masala mix which adds a really nice flavor and color but not the heat" Please can you clarify .
Hi, its Deggi Mirch, you can use kashmiri chilli powder as an alternative. The ingredients are also in the description box below the video. Thanks for watching. :)
@@MyLittleKitchenRecipes Thank you so much - and I loved the way the meat was wrapped around a wooden spoon handle - real stroke of genius that. I shall try that one for sure.
It's not just about the quanties of the ingredients it's also the cooking process ie bhunning etc. Have you followed any of my recipes and not got the same results?!