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Machhi (Fish) Kebab

By on April 3, 2008 in Kebab

Ingredients:

Fish 450 gm
Bread crumbs to coat
Coriander leaves, chopped 15 gm/3 tsp
Eggs 2
Ginger, chopped 25 gm/5 tsp
Green chillies, chopped 25 gm/5 tsp
Oil to fry fish
Onions, chopped 160 gm/ ¾ cup
Salt to taste
Vinegar 30 ml/2 tbs

Method:

Skin fish and remove bones. Cut into 3 inch × 2 inch cubes. Wash and pat dry on towel. Soak chopped onions in the vinegar for an hour, then add ginger, green chillies, coriander leaves and salt and mix thoroughly. Wrap over fish pieces. Beat eggs in a separate pan. Dip fish pieces into the beaten eggs and then roll over bread crumbs. Press lightly to make coating firm and even. Shake off surplus crumbs. Set aside for half an hour to let egg coating dry. Heat oil in a pan and fry on moderate heat, a few kebabs at a time, till golden brown.Drain fish on paper napkins and serve with lemon wedges.

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Shalgam (Turnip) Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Turnips, quartered 1.25 kg
Garam masala 1 gm/ ¼ tsp
Oil to shallow fry
Onions, sliced fine 60 gm/ ¼ cup
Red chili powder 2.5 gm/ ½ tsp
Roasted gram, powdered 30 gm/2 tbs
Salt to taste

Method:

Fry sliced onions in 1 tablespoon oil till golden grown and crisp. Grind coarsely. Boil turnips in water. When cooked discard the water. Taking a few pieces of turnips at a time, wrap them in muslin and squeeze out as much liquid as possible. Discard the liquid. Mash turnips finely. Add salt, red chillies, garam masala, gram powder and ground onions. Mix and knead well. Divide mixture into 8 equal parts. Flatten and shape into patty rounds with wet palms. Shallow fry on a griddle till golden brown.Refry for a minute and serve hot with biryani or pulao.

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Calouti Kebab

By on April 2, 2008 in Kebab

Ingredients:

Lamb mince 100 gm
Cardamom powder 5 gm/1 tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil to shallow fry
Raw papaya paste 75 gm/5 tbs
Red chili powder 5 gm/1 tsp
Roasted gram, powdered 45 gm/3 tbs
Slat to taste

Method:

Freeze mince for 15 minutes. Mix the ginger, garlic and papaya pastes, red chili powder, salt, mace, cardamom and roasted gram flour with the mince. Divide into 28 portions and roll into balls between the palms. Flatten balls slightly and shallow fry over low heat till both sides are light brown.Serve with mint chutney and biryani.

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Nadru Shami Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Lotus stem 900 gm
Bengal gram (kaala chana), split and husked 250 gm
Chaat masala 10 gm/2 tsp
Coriander leaves, chopped 20 gm/4 tsp
Garam masala 20 gm/4 tsp
Green chillies, chopped 60 gm/ ¼ cup
Oil to fry
Onions, chopped 80 gm/ 1/3 cup
Red chili powder 10 gm/2 tsp
Roasted gram, powdered 45 gm/3 tbs
Salt to taste

Method:

Thoroughly wash and chop lotus stem. Pot to boil in a pan with some water together with the Bengal gram. Cook till tender and dry. Grind the two to a thick paste without using any water.
Add all other ingredients except oil to the paste. Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.Serve hot as a snack with mint chutney.

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Kathi Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Lean lamb 450 gm in 1” cubes
Black cardamoms 4
Black peppercorns 15
Butter for brushing
Cinnamon 1” piece
Cloves 6
Coriander seeds 5 gm/1 tsp
Cumin (jeera) seeds 5 gm/1 tsp
Garam masala 5 gm/1 tsp
Garlic, chopped 10 cloves
Ginger chopped 15 gm/2” piece
Lemon juice 15 ml/1 tbs
Dry mango powder (amchur) 5 gm/1 tsp
Onions, chopped 80 gm/ 1/3 cup
Poppy seeds (khus khus) 2.5 gm/ ½ tsp
Red chili powder 5 gm/1 tsp
Roasted gram, powder 15 gm/ 1 tbs
Rotis or parathas 4
Salad oil 15 gm/1 tbs
Salt to taste
Tenderizer 7.5 gm/ 1 ½ tsp
Turmeric 5 gm/1 tsp
Yogurt 120 gm/ ½ cup

Method:

Beat lamb cubes with mallet to flatten them slightly. Lightly broil poppy and coriander seeds, cloves,cardamoms,cinnamon,peppercorns and cumin. Blend these in a mixer along with the onion, garlic and ginger.Mix in yogurt,salt, red chili powder, turmeric, tenderizer, gram flour and oil. Coat lamb cubes with the mixture then string them on skewers. Roast over an open charcoal fire or a hot grill at 325 ºF for 12-15 minutes, turning 2-3 times. When done, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs. Divide into four, placing each portion on one roti or paratha. Roll tightly wrapping one end in aluminum foil or butter paper.Serve with mint chutney and onion salad.

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Kakori Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Minced lamb 1 kg
Black pepper 5 gm/1 tsp
Butter for basting
Cashew nuts 60 gm/ ¼ cup
Cloves 2.5 gm/ ½ tsp
Cooking oil 240 ml/1 cup
Garam masala 7.5 gm/1 ½ tsp
Gram flour (besan), roasted 105 gm/7 tbs
Green cardamom powder 5 gm/1 tsp
Oil for basting
Onion, chopped 180 gm/ ¾ cup
Onion paste, browned 60 gm/ ¼ cup
Poppy seeds (khus khus) 60 gm/ ¼ cup
Raw papaya 60 gm/ ¼ cup
Red chili powder 5 gm/1 tsp
Saffron 2.5 gm/1 tsp
Vetivier (kewda) essence 2 drop

Method:

Mince lamb twice and a third time with the oil.Blend all the other ingredients (except saffron, red chilli powder and vetivier) together and mix with the mince.Add red chili powder, saffron and vetivier. Knead well. Set aside for half an hour.Knead again.Pat the mixture in a thin layer around the skewers and cook over low charcoal fire for 5 minutes.Baste with butter and cook again for 4 minutes.Transfer to an oven at 325 ºF for 8 minutes.Baste with butter and roast again for 4 minutes.Serve hot with sheermal.

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Reshmi Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Chicken mince 1 kg
Cashew nuts, pounded 60 gm/ ¼ cup
Cooking oil 20 ml/4 tsp
Coriander leaves, chopped 20 gm/4 tsp
Cumin (jeera) powder 15 gm/1 tbs
Eggs 2
Garam masala 5 gm/1 tsp
Ginger, finely chopped 30 gm/2 tbs
Oil for basting
Onions, chopped 20 gm/4 tsp
Salt to taste
White butter for brushing
White pepper powder 5 gm/1 tsp
Yellow chili powder 5 gm/1 tsp

Method:

1. Whisk the eggs, add cumin, yellow chili powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
2. Roast in a moderately hot tandoori or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.Serve with onion rings and lemon wedges.

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Haray Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Cottage cheese, grated 450 gm
Spinach, boiled and blended 900 gm
Cardamom powder 10 gm/2 tsp
Cashew nuts 120 gm/ ½ cup
Coriander leaves, chopped 20 gm/4 tsp
Garam masala 20 gm/4 tsp
Ginger paste 45 gm/3 tbs
Gram flour (besan), roasted 60 gm/ ¼ cup
Green chillies, chopped 15
Mace (javitri) powder 10 gm/2 tsp
Oil for deep frying
Salt to taste

Method:

Mix together all ingredients except oil and shape into 1 ½ inch round patties. Heat oil in a frying pan and deep fry.Garnish with onion rings and serve as a snack or as an accompaniment with a rice and curry dish.

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Shami Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Minced meat 800 gm
Bengal gram (kaala chana), split and husked 45 gm/3 tbs
Black peppercorns 6
Cardamoms 4
Cinnamon 1” piece
Coriander leaves, chopped 15 gm/1 tbs
Coriander powder 10 gm/2 tsp
Cream 15 gm/1 tbs
Cumin (jeera) seeds 7.5 gm/ 1 ½ tsp
Garlic cloves, chopped 6
Ginger, chopped 15 gm/1 tbs
Green chillies, chopped 4
Mint, dry leaves powdered 2.5 gm/ ½ tsp
Oil for frying
Onions, chopped 160 gm/ 2/3 cup
Poppy seeds, well pounded 20 gm/4 tsp
Red chillies 5
Salt to taste

Method:

Cook minced meat, gram, cumin seeds, cardamoms, garlic, ginger, cinnamon, red chillies, poppy seeds, peppercorns, coriander powder and half the onions in 500 ml/2 cups of water for 40 minutes or till meat is cooked and all liquid has evaporated. Remove fibers from meat if any. Grind in a mixer till a thick paste is obtained. Add the left over onions, coriander leaves, mint leaves, green chillies and cream. Mix thoroughly. Make small 2 inch cakes and cook on a griddle or frying pan with very little oil. When on side is browned (3 minutes) turn over and fry the other side.Garnish with onion rings and serve hot.

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Chicken Malai Kebab

By on April 2, 2008 in Kebab

Ingredients:

Boneless chicken cubes 800 gm
Cheddar cheese, grated 60 gm/ ¼ cup
Coriander leaves, chopped 20 gm/4 tsp
Cornflour 15 gm/ 1 tbs
Cream 120 ml/ ½ cup
Egg 1
Garlic paste 35 gm/7 tsp
Ginger paste 45 gm/ 3 tbs
Green chillies, chopped fine 8
Mace (javitri) powder 2.5 gm/ ½ tsp
Nutmeg (jaiphal) powder 2.5 gm/ ½ tsp
Oil for basting
Salt to taste
White pepper powder 5 gm/ 1 tsp

Method:

Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours. String together chicken pieces on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275 ºF for 7 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes.

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Kaleji Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Liver 250 gm
Black cardamoms 2
Cinnamon 1
Coriander leaves, chopped 20 gm/4 tsp
Coriander seeds, roasted 5 gm/1 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garam masala 2.5 gm/ ½ tsp
Garlic cloves, chopped 4
Garlic paste 5 gm/1 tsp
Ginger, shredded 10 gm/ 1” piece
Ginger paste 5 gm/1 tsp
Oil 60 ml/ ¼ cup
Onions, grated 60 gm/ ¼ cup
Onion paste 30 gm/2 tbs
Red chili powder 2.5 gm/ ½ tsp
Salad oil 60 ml/ ¼ cup
Salt to taste
Tomatoes, chopped 120 gm/ ½ cup
Turmeric (haldi) powder 5 gm/1 tsp
Yogurt 60 gm/ ¼ cup

Method:

Cut liver into 1 inch cubes. Beat together yogurt and salad oil. Mix in ginger, garlic and onion pastes, salt and turmeric. Add the liver pieces and leave for an hour. Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water. Remove liver cubes from the marinade. Heat the cooking oil in a flat pan and sauté liver cubes gently. Remove. In the same oil add grated onion and sauté till golden brown. Add red chili powder to the oil with a tablespoon of warm water and stir. Add the ginger, garlic and blended paste and the left over marinade. Stir-cook for 5 minutes. Put liver on skewers and place on pan. Cover and cook for 5 minutes. Finally, add chopped tomatoes. Cook for another 5 minutes, turning skewers around a couple of times. Cook till tomatoes are done. Remove from heat.Transfer to a flat dish with the skewers, sprinkle with garam masala and green coriander leaves. Serve hot with any Indian bread.

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Dhai (Yogurt) ke Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Yogurt, thick 480 gm/2 cups
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon powder a large pinch
Cloves powder 5 gm/1 tsp
Cooking oil 120 gm/ ½ cup
Garlic paste 10 gm/2 tsp
Milk 60 ml/ ¼ cup
Onions, sliced fine 60 gm/ ¼ cup
Red chili powder 10 gm/2 tsp
Roasted gram, powdered 120 gm/ ½ cup
Salt to taste

Method:

1. Hang yogurt in a muslin cloth for 2 hours till all the whey drains out. Add roasted gram, salt and half of all the spices (red chili, clove, cardamom, cinnamon and black pepper powders) to the curd and mix well. Divide into 20 equal parts. Flatten to get a smooth, even shape. Heat oil in a pan and fry kebabs, a few at a time, to a light golden color.
2. Keep aside. In the same oil, fry onions till crisp and golden brown. Remove. Cool and grind the onions. Now add salt, garlic paste, ground onions and remaining half of all the spices to the oil. Stir-cook for a few minutes. Add kebabs. Turn gently till each piece is coated with the masala.
3. Sprinkle milk on the kebabs. Let sizzle for 10 seconds.

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Pasinda Kebab

By on April 2, 2008 in Kebab

Ingredients:

A slab of lean meat 450 gm
Butter for basting
Black peppercorns 16
Cardamoms 5
Cloves 5
Coconut, desiccated 30 gm/2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic, chopped 10 cloves
Ginger, chopped 15 gm/2” piece
Kachri (tenderizer) 5gm/1 tsp
or
Nutmeg (jaiphal) powder 1.25 gm/ ¼ tsp
Onions, chopped 60 gm/ ¼ cup
Poppy seeds (khus khus) 5 gm/1 tsp
Raw papaya paste 7.5 gm/1 ½ tsp
Red chili powder 5 gm/1 tsp
Salt to taste
Yogurt 180 gm/ 2/3 cup

Method:

Cut meat into slices 3 ½ inches long. 1 ¼ inches wide and three-fourths of an inch thick. Cut the slice into half without cutting through. Leaving a join at the end. Open the cut halves to make a single strip, approximately 6 inches long. Beat the joints with the back of a knife to flatten them a bit. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt. Add red chili powder and salt. Coat the strips with this mixture and leave to marinade for 3 hours. Weave the skewer in and out of the meat strips at 4 points, at regular intervals. The meat will resemble a wavy line, with the skewer running through its center. Roast over an open charcoal fire or barbecue for 10 minutes. When one side is cooked, baste with butter and roast again for 3-5 minutes. Serve as a salad with sliced onions, green chillies and finely cut mint leaves.

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Joojhe Potli Tikka

By on April 2, 2008 in Kebab, Tandoori

Ingredients:

Chicken 1 kg
Black cumin (shah jeera) seeds 2.5 gm/ ½ tsp
Chaat masala 2.5 gm/ ½ tsp
Coriander leaves, chopped 60 gm/ ¼ cup
Cream 120 gm/ ½ cup
Garam masala 5 gm/ 1 tsp
Garlic paste 45 gm/ 3 tbs
Ginger paste 45 gm/ 3 tbs
Groundnut oil 75 gm/ 5 tbs
Lemon juice 60 ml/4 tbs
Mint leaves, chopped 30 gm/2 tbs
Processed cheese, grated 45 gm/3 tbs
Salt to taste
Yellow chili powder 5 gm/1 tsp
Yogurt 45 gm/ 3 tbs

For Salad:
Cucumber, sliced 250 gm
Onion rings 500 gm
Tomatoes, sliced 250 gm

Method:

1.Cut chicken into 1 inch cubes. Save skin. Mix together salt, ginger and garlic pastes, lemon juice, yellow chili powder, yogurt and oil. Marinade chicken in this mixture for an hour. Rub chicken skin with salt and a pinch of yellow chili powder. Skewer chicken pieces and cook in a tandoori till half done, about 10 to 12 minutes.
2. Remove from skewer. Mix onions, ginger, coriander, grated cheese, fresh mint and cream with the half-cooked chicken. Fill the chicken pieces in the chicken skin and tie the ends with thread. Skewer and cook in a tandoori till the skin turns brown in color or roast in a preheated oven at 275 ºF till skin turns brown. Remove thread and cut bag into half.

Garnish with garam masala and chaat masala. Arrange salad along the sides and serve hot.

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Hare Chana ke Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Fresh Bengal gram (hara chana), shelled 480gm/2 cups
Cooking oil 30 ml/2 tbs
Coriander powder 5 gm/1 tsp
Cumin (jeera) powder 2.5 gm/ ½ tsp
Garam masala a large pinch
Garlic paste 25 gm/5 tsp
Green chili paste 45 gm/3 tbs
Oil to deep fry
Onion paste 60 gm/4 tbs
Roasted gram, powdered 25 gm/5 tsp
Salt to taste
Sugar, powdered 2.5 gm/ ½ tsp
Yogurt 120 gm/ ½ cup

Method:

1. Boil the Bengal gram along with the salt, coriander powder, cumin powder, green chili, onion and garlic pastes, yogurt and 30 ml/2 tablespoons oil in 480 ml/2 cups of water. Cook till gram is tender and all moisture has evaporated. Grind to a thick paste without using any water. Add the roasted gram, garam masala and sugar and knead well till a smooth and soft dough is formed.
2. Divide the dough into 12 equal parts. Flatten each portion into round patty shapes. Heat oil and deep fry on low heat.

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Handi Kebab

By on April 2, 2008 in Kebab

Ingredients:

1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chili powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing

Method:

*Mix all the ingredients, except the onion and oil.
*Set aside to marinate for a few hours or overnight.
*Heat oil in a deep pan and fry the onions till golden.
*Add the meat and one cup water and cook till done.
*To serve, garnish with mint and coriander leaves.

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Beef Chapli Kebabs

By on April 2, 2008 in Kebab

Ingredients:

½ kg minced beef
1 marrow bone uncooked, use marrow only
4 medium onions, finely chopped
250 g spring onions, finely chopped
125-150 g preferably cornmeal or flour
15-20 green chillies, finely chopped
1 bunch fresh coriander, finely chopped
½ tsp dried red chillies, crushed
1 tbsp coriander seeds
1 egg, beaten
1 tsp dried pomegranate seeds, pounded well
Tomato slices
Salt

Method:

*Mix all the ingredients except egg and tomato, kneading well. Shape into 1/3 inch thick 5 inch wide patties. Fry on low heat. If patties shrink excessively, add more cornmeal. Fry one kebab to test the mixture first.
* Garnish each patty while frying, with one tsp beaten egg in the middle. After a minute place a slice of tomato over the egg.

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Bajra and Beef Kebabs

By on April 2, 2008 in Kebab

Ingredients:

1¼ kg beef, finely hand-chopped
250 g bajra flour
250 g yogurt
10-12 spring onions, finely chopped
12-15 green chillies, finely chopped
1 bunch fresh coriander leaves, finely chopped
2 medium tomatoes, skinned and chopped
Salt to taste

Method:

1. Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well). Leave to marinate for 2-3 hours. Knead well. Add tomatoes just before frying.
2. Heat oil, take about 1 tsp of the marinated beef and drop gently into oil and fry.
3. Do not turn the kebabs immediately, as they will break.
4. Lower heat to medium and turn over once.
5. Remove and place on paper to drain extra oil. Serve hot.

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Pathar Kebabs

By on April 2, 2008 in Kebab, Tandoori

Ingredients:

Lamb escallops 200 gm
Garam masala a pinch
Ginger-garlic paste 30 gm/2 tbs
Lemon juice 15 ml/1 tbs
Malt vinegar 10 ml/2 tsp
Mint, chopped 15 gm/1 tbs
Oil 5 ml/1 tsp
Onion paste, browned 45 gm/3 tbs
Raw papaya paste 15 gm/1 tbs
Red chili powder 5 gm/1 tbs
Salt to taste
White pepper 2.5 gm/ ½ tsp
Yogurt 120 ml/ ½ cup

Method:

Beat the lamb slices till tender. Apply malt vinegar, salt, ginger-garlic paste, white pepper, raw papaya paste, lemon juice, red chili powder, chopped mint, yogurt and garam masala. Marinade for 2 hours. Grease a griddle. Place the slices on the griddle and cook both sides on a slow flame evenly till well browned.

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Peshawari Kebabs

By on April 2, 2008 in Kebab, Tandoori

Ingredients:

Boneless lamb 1 kg
Black cumin
(shah jeera) seeds 5 gm/1 tsp
Chaat masala 5 gm/1 tsp
Clarified butter for basting
Garam masala 5 gm/1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 15 gm/1 tbs
Juice of 1 lemon
Raw papaya paste 10 gm/2 tsp
Red chili powder 10 gm/2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup

Method:

Cut meat into 1 inch cubes. Marinade with salt, red chili powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoori till half done. Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.

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Goolar Kebab

By on April 2, 2008 in Kebab

Ingredients:

Wild figs (goolar) 250 gm
Bengal gram (kaala chana),
split and husked 60 gm/ ¼ cup
Cumin (jeera) seeds 5 gm/1 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Oil to shallow fry
Onions, chopped fine 60 gm/ ¼ cup
Red chili powder 5 gm/1 tsp
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Vinegar 7.5 ml/ 1 ½ tsp

Method:

1. Wash and quarter each fig. Soak in water for 2 hours. Stir occasionally. Drain off any dirt which floats to the surface of the water. Soak chopped onions in the vinegar. Keep aside. In a pan put to boil fig pieces, gram, salt, red chili powder, cumin seeds, turmeric and garlic paste with 60 ml/ ¼ cup water. Cover and cook till the gram and figs are tender. Dry out moisture completely.
2. Add garam masala and grind the fig, gram and spice mixture to a fine paste.
3. Divide into 12 equal portions. Flatten each portion between the palms. Stuff with a large pinch of chopped onions and roll into a smooth, even ball. Flatten slightly with wet hands and shallow fry on low heat, till both sides are dark brown.

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Shikampuri Kebabs

By on April 2, 2008 in Kebab, Snacks

Ingredients:

Lamb, minced 900 gm
Bengal gram (kaala chana), split 240 gm/1 cup
Coriander leaves, chopped 20 gm/ tsp
Flour 25 gm/5 tsp
Garam masala 20 gm/4 tsp
Green chillies, chopped 45 gm/3 tbs
Onions, chopped fine 160 gm/ 2/3 cup
Mace (javitri) powder 10 gm/2 tsp
Mint, chopped 15 gm/1 tbs
Oil for deep frying
Onion paste, browned 45 gm/3 tbs
Red chilli powder 10 gm/2 tsp
Salt to taste
Yogurt, hung 60 gm/ ¼ cup
Egg whites 2

Method:

Mix together yogurt, mint and half cup chopped onions and keep aside. Boil the mince and Bengal gram in a little water till cooked and dry. Grind into a paste without using any water. Mix together salt, browned onion paste, left over chopped onions, green chillies, coriander, garam masala, mace, red chili powder, egg whites and flour and add to the mince. Mix well and roll into tight balls to fit the palm of your hand. Make a deep groove in the ball with the thumb. Stuff with a large pinch of the yogurt, onion and mint mixture and seal. Roll between palms to smoothen surface. Flatten slightly into patty shapes and deep fry.

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Barah Kebabs

By on April 2, 2008 in Kebab

Ingredients:

Lamb, chops & leg pieces 900 gm
Black cumin (shah jeera) seeds 45 gm/3 tbs
Garam masala 20 gm/4 tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Kachri (tenderizer) 20 gm/4 tsp
Malt vinegar 180 ml/ ¾ cup
Oil for basting
Raw papaya paste 20 gm/4 tsp
Red chili powder 15 gm/1 tbs
Salt to taste
Yogurt 60 gm/ ¼ cup

Method:

* Marinade the lamb in salt, red chili powder, garam masala, malt vinegar, ginger and garlic pastes, papaya paste, kachri and cumin seeds for 4 hours or overnight. Skewer pieces 1 inch apart and roast on a slow fire in a tandoori or charcoal grill for 15 minutes or till half done. Stand at room temperature for 20 minutes. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.

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Reshmi Kebab

By on April 2, 2008 in Kebab

Ingredients:

1 kg minced beef
1 tsp Kashmiri chili powder
1 tbsp fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste

Method:

*Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them.
*Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs.
*Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish.
*The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it.
*Remove the bread and charcoal piece before serving. Garnish with chopped coriander leaves to serve.

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