Special tawa kabab | Evening With Shireen | Masala TV | Shireen Anwar

  • Published on:  11/11/2019
  • This special dish of tawa kabab is made from seekh kabab smoked with coal and added in a special curry making it a unique dish for your family gatherings.

    Watch this Masala TV video to learn how to make Special tawa kabab,Milk cake and Tawa Nan. This show of Evening With Shireen with Chef Shireen Anwar aired on 8 November 2019.

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    Special tawa kabab

    Ingredients to marinate
    Seekh kabab 1packet
    Salt ½ tsp
    Chili powder ½ tsp
    Ginger garlic ½ tsp
    Lemon juice 2 tbsp
    Allspice ½ tsp
    Yogurt 2 tbsp
    Other Ingredients
    Ginger garlic paste 2 tbsp
    Lemon juice 4 tbsp
    Chili powder 1 ½ tsp
    Salt 1 tsp
    Capsicum 1 cut
    Onion cut in rings 2
    Tomatoes 3 chopperised
    Green chilies 4
    Dried fenugreek paste 2 tbsp
    Ketchup 2 tbsp
    Coriander powder 1 ½ tsp
    cumin powder 1tsp
    Khatai powder 1 tsp
    Allspice ½ tsp
    Black pepper ½ tsp
    Coriander leaves 4 tbsp
    Clarified butter ½ cup
    Yogurt ½ cup
    Marinate kabab with all the given ingredients for marination, put on skewers, bake or bbq over charcoal, give dum of coal. Heat ghee on a tawa, add onion finely sliced with all the spices, ¼ cup water, tomato paste, ketchup, fry well, add bbq chicken, sliced capsicum, tomato cubes, green chilies, kasuri methi, cook for 5 mins and remove.

    Milk cake :


    Full fat milk 2 liter
    Phitkari grinded ¼ tsp (alum)
    Sugar ½ cup
    Clarified butter 2 tbsp

    For garnish

    Almonds sliced ¼ cup


    Put milk in a heavy bottom non-stick pan and bring to boil, add the alum and mix well, simmer till the milk reduces to half, stirring continuously, add the sugar and increase the flame, stirring continuously till sugar has dissolved, the mixture will appear curdled but keep stirring till it thickens and looks like khoya, keep stirring on high flame till all the liquid evaporates, add ghee and mix well, meanwhile grease a 8 inch diameter cake tin or cake ring and decorate the case with silvered almonds, pour the hot milk mixture on it, cover with aluminum foil, cool to room temperature and chill, remove cake on to the serving plate upside down, garnish the more almonds if light.

    Tawa Nan:


    Flour 2 cups
    Yogurt ½ cup
    Baking soda ½ tsp
    Sugar 1 tsp
    Salt ½ tsp
    Oil 2 tbsp
    Warm water as required


    In a bowl add all the ingredients, mix well, then knead with enough warm water to form into a smooth soft dough, leave to rest, again knead very well for 5 mins, after 5 mins leave it to rest in a airtight box, spread with oil, leave it covered for 4 hours, after 4 hours remove the raisin dough, make balls using dry flour. Heat aluminum tawa, pre-heat for 5 mins on high flame, take 1 pera, spread in dry flour and roll to a quarter plate size nan, spread water on the base of nan very generously, put on the heated tawa, water side down, lower flame when bubbles start coming on the nan turn the tawa with the nan on the flame and cook for 2 mins till nicely done, overturn tawa and remove the nan with the help of tong, spread with butter and serve immediately with tawa chicken.