Showing posts with label Tikkey. Show all posts

Thursday

Ginger Tikkey

Ingredients:

1) Meat half kg
2) Seasoning 1 spoon
3) Ginger 1 small bundle
4) Coriander, cumin 1 spoon
5) Yoghurt 50 grams
6) Salt, pepper to taste
7) Garlic 6 pieces
8) Ghee 50 grams
9) Salt to taste

Method:
1.Boil the meat pieces.
2.Add all the spices into yoghurt after grinding and apply on the meat\'s pieces after cooling them.
3.Tie these pieces on stick and heat to red.
4.Besides add ghee drops.
5.On redden draw them and serve with chop onion and salad.

Tuesday

Turkish Tikkey

Ingredients:

1) Beef meat half kg
2) Salt and pepper as required
3) Potato half kg
4) Tamarinds 3 spoon

Method:
1.Boil the meat pieces.
2.Boil potatoes.
3.Tender the meat and Potato bhurta.
4.Remove the tamarind's seed and mix salt and pepper.
5.Now prepare the layers of meat and potato into a boiler. Pour tamarind over it.
6.Granish salad and serve it.

Monday

Irani Tikkey

Irani Tikkey

Ingredients:

1) Meat 1 kg
2) Ginger half bundle
3) Cinnamon 1 piece
4) Salt, pepper as per taste
5) Garlic half bundle
6) Small cardamon 3 nos
7) Saffaron 1 pinch
8) Ghee as required

Method:
1.Add all the spices and meat into a boiler and add 2 cup water and place it on a medium fire.
2.Slightly heat the saffaron pan and rub by hands and saok into water.
3.When meat is tender add saffaron in it.
4.Now heat the ghee into frying pan and fry meat.

Bihari Tikkey

Bihari Tikkey

Ingredients:

1) Meat half kg
2) Onion 125 grams
3) Yoghurt 250 grams
4) Tomato 250 grams
5) Crushed red pepper 1 small spoon
6) Onion 250 grams
7) Ghee 250 grams
8) Potato 250 grams
9) Ginger and garlic small amount
10) Turmeric 1 small spoon

Method:
1.Prepare slices of meat, grind all the spices and mix into yoghurt, apply this mixture on meat.
2.If meat is left for 1 hour in this condition then it will be able to cook quickly and tender quickly.
3.Now prepare the pices of potatoes.
4.And heat the ghee into a wide vessel or frying pan and place the slices of meat adjacent to one another.
5.Prepare the layer of potatoes over them.
6.Place onion over them and add the remaining ghee on them.
7.Add some amount of water in the manner that it will not disturb the layers of meat and potatoes. and cover the frying pan with any plate.
8.Place it in an oven, stove or on fire.
9.After sometime open the frying pan and check it.
10.If water dries but slices are not tender then add some more water untill the meat is tender.
11.Keep the flame low and cook for few minutes then draw them from flame.

Kaleji Tikkey

Ingredients:

1) Goat's liver 1 no
2) Garlic 1 bundle
3) Salt to taste
4) Ginger 1 small bundle
5) Crushed red pepper as requird
6) Yoghurt 250 grams

Method:
1.First of all wash liver with clean water atleast three times then prepare pieces of it.
2.Crush garlic and giner and mix red pepper and salt in it then add this mixture into yoghurt and mix with motor untill all the ingredients becomes well mixed.
3.Apply this mixture on the liver's pieces like that it covers all the parts of that pieces and leave these pieces for several hours.
4.If these tikkays are required to eat at night then apply this mixture in the afternoon.
5.Some people do not apply this mixture and roast liver's pieces in sticks and eat but this can be unhealthy.
6.While this mixture is very healthy and digest quickly and prepare blood in human body.
7.After several hours of battering tie these pieces on sticks and prepare fire.
8.After few2 minutes of cooking they will be able to eat.
9.It is not only delicious but also prepares blood into body.

Sheesh Ke Tikkey

Ingredients:

1) Goat's leg meat in the form of pieces half kg

2) Ghee 50 grams
3) Lemon 2 nos
4) Tomato as required
5) Crushed seasonings 2 tola
6) Onion 1 bundle
7) Salt to taste

Method:
1.Spin lemon's extract into a chinaware vessel.
2.Add crushed seasonings, vinegar, pepper, salt in it.
3.Remember that do not add onion and tomato in it keep separate the thick slices of onion.
4.The mixture that is prepared by mixing the spices in the lemon or sour extract add into melted ghee and stirr well.
5.Dissolve this mixture into ghee.
6.Wash meat pieces and add into this mixture so that these pieces will marinate well.
7.Place them into refrigrator for 6 or 7 hours.
8.If regrirator is not available then keep it in open place in the winter.
9.But if the weather is hot do not do this procedure and tie into sticks and tie an onion piece and tomato piece and cook on fire.
10.Delicious and tasty tikkas are prepared.

Mughlai Tikkey

Ingredients:

1) Meat with slice thickness of half finger 1 kg
2) Red pepper crushed 1 tola
3) Onion 250 grams
4) Salt to taste
5) Black cumin 6 mashay
6) Cloves 8 nos
7) Chironchi 6 mashay
8) Poppy seed 1 tola
9) Dry figs 50 grams
10) Coriander 1 tola
11) Ghee 50 grams
12) Yoghurt 250 grams
13) Black pepper 6 mashay
14) Large cardamon 2 nos
15) Ginger 1 small bundle
16) Roasted grams optimal amount
17) Salad and tomatoes as required

Method:
1.Thrash meat slices with stone on slab to make them more wide.
2.Tie the yoghurt into a fine cloth and hang it so that its whey will remove.
3.Mix fig, seasoning, chironchi, poppy seed, grams, red pepper,coriander and ghee and apply on meat and tie them on iron stick.
4.Now fire the coals when they becomes hot then place these sticks over them, meanwhile apply ghee with the help of cotton plugs.
5.When tikkay becomes red it means that fine pieces are reday.
6.Draw them from the fire.
7.Separate the stick and place into plate and with salad and tomato and onion enjoy with hot oily breads.
8.Its very healthy.