Recipe: Appetizing White Russian kabab

Recipe: Appetizing White Russian kabab Delicious, fresh and tasty.

White Russian kabab. See Recipes For Low Carb White Russian, White Russian Kabab Too. RECIPES "Frozen White Russian" - in addition to the three main ingredients - vodka, cream and liquor, its preparation includes two chicken eggs, beaten with a glass of granulated sugar and a glass of milk with vanilla.. They are suitable for both kebabs and mushrooming for the winter.

Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know.

A very simple recipe for the Russian Kebab, Shashlik.

This is the version enjoyed by the tribesmen in the Caucuses.

You can cook White Russian kabab using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of White Russian kabab

1. Prepare 250 grams of Chicken.

2. Prepare 1/2 cup of french bean.

3. Prepare 1/2 cup of Carrot.

4. Prepare 1/2 cup of Peas.

5. You need as per taste of Salt.

6. You need 400 ml of Water.

7. Prepare 1 tsp of Chilli flakes.

8. You need 2 of Green chillies.

9. You need as needed of Coriander leaves chopped.

10. Prepare as needed of Some spring onion (green part).

11. Prepare 1 tsp of Ginger garlic paste.

12. It’s as needed of Oil for frying.

13. You need as needed of Vermicelli for coating.

14. You need 1 of Beaten egg.

15. Prepare of For white sauce.

16. It’s 1 cup of Milk.

17. You need 2 tbsp of Maida / all purpose flour.

18. You need 2 tbsp of Butter.

19. Prepare as per taste of Salt.

20. Prepare 1 tsp of Black pepper powder.

This recipe note book shares my recipes that covers desserts, sweets, side dishes, main meals etc.

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White Russian kabab instructions

1. Take a pot put chicken + ginger garlic paste + salt + water + peas + french bean and cook sometime then add carrot and cook till peas and chicken is done and strain it and keep the strained water aside..

2. Remove chicken from veggies and shred it..

3. Now take a pan melt the butter and add maida saute for 2 minutes then add milk and mix well then add salt and pepper and strained water stir continuously till it becomes thick..

4. Take a big bowl put chicken add chilli flakes + veggies + coriander leaves + spring onions + green chillies + thick white sauce and mash and mix it properly..

5. Now take mixture shape them and make kababs..

6. First coat in maida then deep in beaten egg then coat with vermicelli.you can also freeze them in air tight container for upto 2 weeks..

7. Heat oil put kababs and fry untill golden brown..

The term shashlik is derived from the Turkish word shish (also used in the term shish kebab) which means "skewer".

The main technique of shashlik (or shashlyk) is to marinate the meat in an acid liquid, typically based on vinegar, wine, lemon or other, for a few hours before grilling on a BBQ.

I had the Pelmini, and the matzoh ball soup and both were cooked perfectly and full of flavor.

The dumplings were juicy and some of the best I've had.

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