But then again, it’s a nice story, and so are the kebabs – silky smooth and stuffed with just a little finely chopped onion, mint and green chilli. Drain the split peas and put them aside.

Although the start of spring can be somewhat unpredictable, many people are already planning their first barbecue. Consider ...

It takes just a few minutes to mould the mixture around the skewers and best of all they do not take long to cook ...

Full of juice and flavor, these kebabs are perfect as a starter for an amazing dinner party. Served with mint chutney and a side of onion rings and lemon wedges, you won't need anything else to start ...

About Seekh Kebab with Seb Pyaaz ki Chaat: Skewered minced lamb kebab with spices cooked on a sigri, served with apple-onion chaat and chutney. Skewer this mixture and cook in moderately hot tandoor ...

Add the onion and chilli. Pound the garlic and ginger ... divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen ...

Experiment in your kitchens with the fruit of the season. With sweetness ingrained in mangoes and the savouriness of peas, ...

spread chutneys again over the kebab, place the omelette, place onion rings and sprinkle some chaat masala and some freshly chopped mint and coriander leaves. Bun Kebabs are ready! Serve them hot ...

2. Shape the mixture around skewers into long kebabs. 3. Grill or cook on a tawa with a little oil until golden brown. 1. Cook the minced meat with dal, onions, and spices until soft. 2.

Palak Nagpal revealed that raw bananas are a prebiotic that helps with digestion, immunity and overall gut health.

To prepare the kebab, lightly fry the cashews then blitz with a little water until smooth. 2. In a bowl, mix the lamb with the spices, cashew paste, papaya paste, onion paste, ginger garlic paste ...