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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sizzling bar b que platter, bandoo khan parathe, sauce & salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

✓ This is another video in the kitchen of Sizzling Spice restaurant, in this video the chef kindly shows and reveals some his recipe secrets of how he makes. Any pot that a magnet will stick to including cast iron will work on a Nuwave precision induction cooktop. Making #Chicken_sizzling in BAR B QUE Kitchen,Chowrangi, Gopalganj.

Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook sizzling bar b que platter, bandoo khan parathe, sauce & salad using 93 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

1. Make ready Chargah 🐔
2. Take 1 kg Full Chicken
3. Prepare 2 tbsp Yoghurt
4. Take 2 tbsp Lemon juice
5. Prepare 1 Egg
6. Make ready 1 tsp Salt
7. Make ready 1/2 tsp Black salt
8. Get 2 tsp Red chilli powder
9. Get 1/2 tsp Turmeric powder
10. Make ready 1 tsp Roasted zeera rusted
11. Prepare 1 tsp Chaat Masala
12. Get 1 tsp Garam masala powder
13. Get 1 tsp Ginger Garlic paste
14. Make ready 1/8 tsp Yellow colour
15. Take 1/8 tsp Red colour
16. Take Malai Boti 🍢
17. Prepare 2 tbsp Yoghurt
18. Get Almond paste 1tsp optional
19. Get 1 tsp Black pepper
20. Get 1 tsp White pepper
21. Get 1 tsp Kasturi meethi
22. Prepare 1 tsp G.G paste
23. Prepare 2 tbsp Green chillies paste
24. Prepare 2 tbsp Lemon juice
25. Prepare 1 tsp Salt
26. Make ready Chicken cubes 1 kg
27. Take 1/2 cup Fresh Cream
28. Take Oil to fry
29. Take Beef Seekh Kebab🌭
30. Prepare 1 kg Beef
31. Take Onion 1 medium
32. Make ready 1 tsp Salt
33. Make ready 21 pieces Green chillies
34. Make ready 1 tsp G.G paste
35. Take 1 tsp Besan
36. Get 1 tsp Crush zeera
37. Prepare 1 tsp Black pepper powder
38. Prepare Oil to brush
39. Get 1/8 Red food colour
40. Get 1/8 yellow food colour
41. Get Sauce1 Green chillies chapata sauce
42. Prepare 6-10 Charcoal grill Green chillies
43. Take Mint and coriander leaves according to taste
44. Make ready to taste Salt
45. Take White zeera crushed
46. Take Sauce 2 Red sweet and sour sauce
47. Prepare 6 Charcoal grill Tomatoes 🍅
48. Make ready 1 tbsp Imli paste
49. Make ready to taste Salt according
50. Make ready half Charcoal grill onion
51. Prepare Sauce 3 white zeera sauce🥣
52. Take 1/2 cup Yoghurt
53. Take 2 tbsp Mayonise
54. Prepare Fresh cream optional
55. Take 1/2 tsp White zeera crush
56. Make ready 1 tsp Black pepper
57. Prepare to taste Salt according
58. Make ready Salad 1 Tikka Macroni Salad🥗
59. Prepare Remaining Churgah batter
60. Take Vegetables of your choice in julienne cutting
61. Get Boiled Elbow macroni
62. Take Olive Oil to fry
63. Make ready Salad 2 Healthy Dry Salad
64. Prepare 1 cup Boiled chickpea
65. Make ready 1 cup Boiled Black chickpea
66. Prepare Boiled corn🌽
67. Prepare Vegetables of your choice square shape cutting
68. Take Golden fried Bread in square shape
69. Get to taste Salt according
70. Prepare 1 tsp Black pepper powder
71. Make ready to taste Black salt according
72. Get 2 tbsp Olive oil
73. Make ready Salad 3 Spaghetti white corn salad🥗
74. Take Remaining Malai boti batter or
75. Prepare 2 cup Spaghetti
76. Make ready 1 cup Boiled corn
77. Take 2 Boiled egg
78. Take to taste Salt according
79. Prepare Oil to fry
80. Make ready 1 tsp White pepper powder
81. Make ready Chicken powder 1tsp optional
82. Get 3 tbsp Mayonise
83. Get 3 tbsp Fresh Cream
84. Get Cheddar cheese🧀
85. Take Bandoo Khan ke parathe🍪
86. Make ready 2 kg Maida
87. Get 1 tsp Baking powder
88. Take Filling
89. Take 2 tbsp oil
90. Prepare 3 tbsp Maida
91. Make ready 1 cup Milk
92. Make ready 1 tsp Sugar
93. Get 1 pinch Salt

The sauce I had with my chicken schnitzel was to die for! Freshly fried chips and over enough too. We had a chopped brisket sandwich and sliced brisket sandwich. The sauce was great and the.

Instructions to make Sizzling Bar b que platter, Bandoo Khan parathe, sauce & salad:

1. Commericial Bar b que Tips: 1, To make your bar b que juicy and tasty, always add khacha pakka papita juice 1tbsp in 1kg. 2, Always use mustard oil for Shallow fry or brushing skewers kebabs, boti etc. 3, To heat🔥in charcoal, don't use petrol or any dangerous things in home. Kindly take cotton piece of clothes and dip in cooking oil. Place in charcoal in distances. Heat it and allow to burn more, as it catches charcoal.Blow it or Fan it fastly and Inshaa Allah, it's done.
2. CHARGAH: First,I like to mention the cleaning process for Chicken.In water, add 1tbsp vinegar and 1tsp salt. Dip the whole chicken in it, for half an hour. Wash again and see the difference. Now marked cut with sharp knife on whole chicken. Brush the whole chicken with combined red yellow food colour. Mix all ingredients together and massage on whole chicken. Leave for marination, minimum 6 to 8 hours or Maxium whole night for best results. Stream it, in Streamer for 45 minutes.
3. Now heat oil in Deep kadhai, put stream chicken in it, for deep frying… Only 12 minutes. 6 minutes for lower part and 6 minutes for upper part on high flame. It's done, Now ready to serve.
4. MALAI BOTI: Wash chicken, add all ingredients in it, Mix well and keep aside for marination, minimum 6 hours or maxium whole night for best results. Now heat pan, put little mustard oil for Restaurant taste and commercial look. Skewer the chicken cubes in bar b que sticks. Shallow fry from both sides, till golden colour appear. It's ready to Serve.
5. BEEF SEEKH KABAB: Now, I mention the cleaning process of beef. Wash beef and put some wheat flour on it, mix it and leaves for 10 minutes. Wheat flour becomes sticky and suck blood and dirt from meat.Now wash again and see the difference. Use fresh beef for every mince kababs, bcoz in fresh red meat mylobin remains and it create sticky form in it. In chopper, add all ingredients and blend to combined. Keep for marination, atleast 6 hours. In marination, the mince will tenderized.
6. Now skrew in Bar b que rods(Seekho).For commercial look, wet hand in cold water and start skrew kebabs in rods. Brush the food colour red yellow combine, on it. Place on grill. Change the sides in every 2 minutes, bcoz the lower sides cook and make the upper sides break. To avoid such thing, change sides in 2 minutes to equally cook. Brush with mustard oil for prominent look. Seekh kebab done, it's ready to serve.
7. SALAD🥗1: Heat 2tbsp olive oil in sauce pan. Add Remaining Chargah marination batter in it. As it cooked, add vegetables and Elbow macaroni in it. Mix well and dish out. Tikka Macroni Salad is ready. SALAD🥗2: Heat olive oil in sauce pan. Add boiled white and Black chickpeas, boiled corn🌽, vegetables and all spices. Mix well and at the end the Roasted golden bread and Toast it up and down and finally dish out. Healthy Dry Salad is ready to serve.
8. SALAD 🥗3: If you have remaining Malai boti marinate batter, So in Sauce pan, Heat Olive oil. Add Malai boti batter. Add boiled corn 🌽 with Spaghetti and boiled eggs. Other receipe is, Heat olive oil, add mayonise, fresh cream and all spices. Mix well, add Spaghetti and cheddar cheese 🧀. Spaghetti white corn Salad is ready to serve.
9. SAUCE 1: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 2: In blender, add all ingredients and blend well. Pour in sauce bowl. SAUCE 3: In blender, add all ingredients and blend well. Pour in sauce bowl.
10. BANDOO KHAN PARATHA: In Maida, add Baking powder and knead with water.Cover and Keep aside for 2 hours. Now for filling, In sauce pan, heat oil. Add maida, sugar, salt and milk. Mix well and add egg and quickly whisk and cooked in fine paste. Roll big dough, apply filling. Turn right sides, applying filling. Again turn left side and applying filling. Now fold and apply filling. It's in square shape with many layers. Roll again and cut into four pieces. Heat oil in deep pan.
11. Roll again the each piece of parathas and deep fry it. Change both sides till golden. Now parathas done, it's ready to serve.

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