Bell Pepper Kabab Sizzler is the ultimate way to enjoy Kabab Sizzler. Follow this recipe and learn how to achieve the perfect shape and texture of Bell Pepper Kabab Sizzler at the ease of your home.

Watch this Masala TV video to learn how to make Bell Pepper Kabab Sizzler , Creamy tandoori sticks and Rich coconut ice cream Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 25 June 2021.


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Bell Pepper Kabab Sizzler:

Ingredients

Seekh kabab ½ packet
Capsicum 1
Onion coarsely sliced 1
Tomato coarsely sliced 1
Green chilies sliced 4
Ginger sliced 2tbsp
Ingredients for ginger sauce
Ginger julienne 1tbsp
Crushed red pepper 1 tsp
Soya sauce 2tbsp
Ketchup 4tbsp
Vinegar 2tbsp
Water ½ cup
Corn flour 1tbsp
Sugar 1tsp heaped
Oil 2tbsp

Method

Marinate seekh kabab with salt, black pepper, chili powder, allspice, roasted and crushed cumin, add ½ tsp each, ginger garlic 1 tsp, yogurt 4 tbsp, lemon juice 2 tbsp, pinch of orange color, leave it for 30 mins, pan fry in ¼ cup oil, give dum of coal, make ginger sauce, put chicken in it, serve over sizzler with rice mould, fries or dinner rolls.



Creamy tandoori sticks:

Ingredients

Undercut ½ kg cubes
Lemon juice 2tbsp
Coriander leaves 2tbsp
Green chilies 4
Salt ½ tsp
Roasted & crushed cumin 1 tsp
Tandoori masala 3tbsp
Cream 2tbsp
Mayonnaise 2tbsp
Eggs beaten 2
Bread crumbs as required

Method

Cut Undercut into 1 inch cubes, marinate with all the given ingredients, put on wooden skewers, dip in beaten egg, roll in bread crumbs, deep fry, serve with imli chatni.





Rich coconut ice cream:

Ingredients

Evaporated milk chilled ½ tin
Condensed milk chilled ½ tin
Whipped cream 1-½ cup
Corn syrup 2tbsp
Desiccated coconut 2tbsp
Chocolate chunks chopped 1 cup
Coconut essence ½ tsp
Vanilla essence ¼ tsp



Method

Beat chilled evaporated milk till double in volume, add in corn syrup, condensed milk, desiccated coconut, fold in fresh cream, essence, lastly fold in bounty, put in an airtight container, freeze for 8 hours until firm.

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