Very nice recipe...when I tried them for the first time, they were breaking a lot...but the second time I mastered it...really loved the recipe...I am already a big fan of yours...Way to go girl...Big thumbs up 😊
Hats off for this. That was not at all an easy thing to prepare. It did resemble the real galawati kebabs. Looking forward to seeing more such secret recipes.😅😇
Masha Allah very nice video and neatly explained. I’m also planning to open up a small restaurant in my area and I guess I’ll have to become a chef too :P I just have a few questions about my restaurant plan sis so if you could please spare some time and help me out? That would be very helpful and JazakAllah for the video! :)
FriedandTasted Ok so I’m planning to setup a small non veg restaurant with a limited menu and I live about 30 kms away from Lucknow so majority of people in my city prefer desi food that is kebabs paratha, tikka, biryani and similar other stuff. So how many items should I include in my menu if I want to start on a small scale? And how to manage my chef and other staff so that they be happy to work with me? Thank you in advance! :)
Just to be clear, I don't have a restaurant. So my opinion might not be very effective. :) With some basic preparations from before, you can actually make multiple gravies with slight modification in each. For example, you can make bhuna masala with onion and all separately. you can use this mixture for a lot of gravy. Just add strained tomato paste, and you can end up with butter chicken. Add some bell peppers as well along with chicken tikka, and you can have chicken tikka masala. So, this has to be your decision, on the basis of how many staffs you have. Also, try to keep fancy names like chicken sizzler kebabs for a blend of 2-3 types of kebab. Add color variation in your foods, like green chicken , white chicken kebab and so on. it's always eye pleasing. And as far as last question is concerned, for it, i think the best behavior matters the most for employees. Ask them for opinions, as well. Be a part of them. :) I am really sorry, i don't know what all i have been blabbering. But you asked for it, so i just shared what came to my mind. :)) Have a wonderful day.
You can definitely do that. The meat needs to be very fine. so i blended it separately. But you can blend onion paste and meat together. But it might be a little difficult to do in the regular mixer. If you have a food processor, it is a better option. It won't take much time. 3-4 minutes each side. Since the meat is very fine, they will get cooked very easily too. :)
nicely done.. will try this... :-)
Very nice recipe...when I tried them for the first time, they were breaking a lot...but the second time I mastered it...really loved the recipe...I am already a big fan of yours...Way to go girl...Big thumbs up 😊
Oh dear, it means a lot.. :* I am glad you mastered it the second time. :)
Totally gonna try this. Thank you again for the wonderful recipe.
You are welcome, Vijaya.. :)
Superb ❤️
Hats off for this. That was not at all an easy thing to prepare. It did resemble the real galawati kebabs. Looking forward to seeing more such secret recipes.😅😇
Thanks, Abhishek. :)
The secret is out now , thanks for sharing
All my pleasure..:)
Masha Allah very nice video and neatly explained. I’m also planning to open up a small restaurant in my area and I guess I’ll have to become a chef too :P I just have a few questions about my restaurant plan sis so if you could please spare some time and help me out? That would be very helpful and JazakAllah for the video! :)
JazakAllah khair, brother. :) Sure, i will help with whatever suggestion you need. :)
FriedandTasted Ok so I’m planning to setup a small non veg restaurant with a limited menu and I live about 30 kms away from Lucknow so majority of people in my city prefer desi food that is kebabs paratha, tikka, biryani and similar other stuff. So how many items should I include in my menu if I want to start on a small scale? And how to manage my chef and other staff so that they be happy to work with me? Thank you in advance! :)
Just to be clear, I don't have a restaurant. So my opinion might not be very effective. :) With some basic preparations from before, you can actually make multiple gravies with slight modification in each. For example, you can make bhuna masala with onion and all separately. you can use this mixture for a lot of gravy. Just add strained tomato paste, and you can end up with butter chicken. Add some bell peppers as well along with chicken tikka, and you can have chicken tikka masala. So, this has to be your decision, on the basis of how many staffs you have. Also, try to keep fancy names like chicken sizzler kebabs for a blend of 2-3 types of kebab. Add color variation in your foods, like green chicken , white chicken kebab and so on. it's always eye pleasing. And as far as last question is concerned, for it, i think the best behavior matters the most for employees. Ask them for opinions, as well. Be a part of them. :) I am really sorry, i don't know what all i have been blabbering. But you asked for it, so i just shared what came to my mind. :)) Have a wonderful day.
Can i blend d onion paste n d meat instead of mixing it? Since it is raw meat how mush time will it take to cook
You can definitely do that. The meat needs to be very fine. so i blended it separately. But you can blend onion paste and meat together. But it might be a little difficult to do in the regular mixer. If you have a food processor, it is a better option. It won't take much time. 3-4 minutes each side. Since the meat is very fine, they will get cooked very easily too. :)