Name: Onion Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs sweet onion (medium, thinly sliced into rings); ice cubes (for soaking); 4 cup water (cold, for soaking); 2 tbsp apple cider vinegar; 0.5 tsp paprika (for color); 0.5 tsp sugar (to balance tanginess); 0.25 tsp black pepper (freshly ground); 0.25 tsp salt; 2 tbsp parsley (fresh, finely chopped)

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Mutton Seekh Kebab Paratha Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Prepare the Kebab Mixture (10 minutes)
- Grate the onion and place it in a cheesecloth or fine-mesh sieve. Squeeze or press firmly to remove every drop of water. This is the most critical step to ensure the kebabs bind well.
- In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
- Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
- Finally, add the lemon juice. Using your hands, mix everything thoroughly for 4-5 minutes until the mixture becomes uniform and slightly sticky, which helps in binding.
2
Process and Chill the Mixture (35 minutes)
- Transfer the mixture to a food processor. Pulse 5-6 times for about 30 seconds, just until the mixture becomes finer and more paste-like. Avoid over-processing into a mush.
- Scrape the mixture back into the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling solidifies the fat, making the mixture firm and easy to shape.
3
Shape the Kebabs (10 minutes)
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Lightly grease your palms with oil or water to prevent the mixture from sticking.
- Divide the chilled mixture into 12 equal portions.
- Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
4
Cook the Kebabs (12-15 minutes)
- Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
- Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
- Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
- In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
5
Rest and Serve (5 minutes)
- Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
- Gently slide the kebabs off the skewers.
- Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Mutton Seekh Kebab, Paratha and Onion Salad

Nutrition per Serving

Recipes in this Meal

1. Mutton Seekh Kebab

Ingredients

2. Paratha

3. Onion Salad

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About Mutton Seekh Kebab, Paratha and Onion Salad

Instructions

Ingredients

Instructions

Ingredients

Instructions