|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Shikampuri Kabab
 Kheema/mutton mince 500gms Channa daal 1/4 cup Oil 2tbsp Green cardamoms 6nos Cloves 4 Cinnamon 2 sticks Pathar ke phool (optional) 2 bunches Shahi jeera 1/2 tsp Onion 1 Chopped Garlic 20 flakes Red chilly powder 1tsp Turmeric 1/2 tsp Fresh coriander 2 tbsp Fresh mint 2 tbsp Green chillies 2 Oil to shallow fry For the filling Hung yogurt 250gms Onions 1 (chopped finely) Green chillies 2 Fresh coriender 2 tbsp (finely chopped) Fresh mint 2 tbsp (finely chopped) Black pepper powder 1 tsp Salt as per taste Method: 1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds. 2.Stir over medium heat. Now onions and garlic.Saute till done. 3.Add the meat ,channa daal,salt, red chillies and turmeric. 3.Now add the coriander, mint and green chillies. Stir. 4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed. 5.When the meat is cooked, remove, cool and transfer to a blender and mince. For the filling, Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl. Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties. Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.   related searches : Shikampuri
|
||||||||||||||||||||||||||||||||
Related recipes
(3 votes)
Recipes
Questions answers