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\\r\\nMarinate for 12 hours under refrigeration.
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\r\nCook over charcoal on low flame for 10–15 minutes, or until fully cooked.
\r\n\r\nIngredients\tStandard \"gram\" packaging\t
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\r\nAdd the Seekh Kabab paste and mix thoroughly.
\r\nGrind once more to blend evenly.
\r\nMarinate the final mix properly and refrigerate.
\r\nUse after 6 hours of marination.
\r\nCook over charcoal on low flame for 10–12 minutes, or until fully cooked.
\r\n\r\nIngredients\tStandard \"gram\" packaging
\r\n\r\nBeef Seekh Kabab (Paste)\t0.300\t12.0
\r\nBeef Seekh Kabab (Paste) 1.3 kg + 0.400 gm Beef Gola Muqaddam with Chicken Thigh (preferred) or Whole Gola Muqaddam Beef Fat\t1.700\t68.0
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\r\nApply 300g of Roll Malai paste to each piece.
\r\nAdd the nestle cream 500grm and mix thoroughly.
\r\nMarinate for 12 hours under refrigeration.
\r\nUse as required after marination.
\r\nCook over charcoal on low flame for 10–15 minutes, or until fully cooked
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\r\nPass the mixture through the meat grinder once
\r\nAdd Reshmi Kabab paste and mix thoroughly.
\r\nPass the mixture through the meat grinder a second time for a uniform blend
\r\nMarinate the mixture properly 15 minutes
\r\nGarnish with fresh coriander.
\r\nRefrigerate for 6 hours before use.
\r\nThen use the marinated product.
\r\nCook over charcoal on low flame for 10–12 minutes, or until fully cooked
\r\n\r\nIngredients\tStandard \"gram\" packaging
\r\nReshmi Kabab (Paste)\t0.300\t15.7
\r\nCheese Block\t0.200\t10.4
\r\nChicken Thigh bonless\t1.000\t52.2
\r\nCharbi / Fate\t0.400\t20.9
\r\nFresh Coriander\t0.015\t0.8
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\r\nNestlé Milk Pack Cream 2g
\r\nFresh Dhania 3g grinder for a smooth texture
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\r\n\r\nChutney Paste Used 25g paste (1 teaspoon)\t0.025\t8.3
\r\nNestle Yougurt 270g\t0.270\t90.0
\r\nnestle cream 2g\t0.002\t0.5
\r\nFresh Dhania 3g\t0.003\t1.0
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