Sunday, 26 June 2011

Kathal kabab

       

                                   
                                                

Ingredients -

Raw kathal (jack fruit) - 1/2 kg
Soaked gram daal ( channa daal) - 1 medium bowl (150 gm)
Minced Ginger -1 tsp
Minced Garlic  -1 tsp
Minced green chilli - 1 tsp
Red chilli powder - 1/2 tsp
Black pepper corns -5-6
Cloves - 4-5 
Black cardamom -1 small
Garam masala - 1/2 tsp
Bread crumbs - 1/2 cup
Salt - to taste
Oil -  for frying


 Method

1. In a pressure cooker put the kathal with 1 glass of water,
   add the pepper corns, cloves, and the cardamom, cook 
   until 2 whistles. Let it cool.
2. Take out the cardamom as it was just for flavour, 
     strain and replace boiled kathal in a big bowl, grind 
     it in a mixer smoothly. Keep it aside
3. Boil the channa dal in the cooker with 1/2 glass of water 
    until two whistle or cooked, let it cool. Grind it too, a bit
    coarsely.
4. Add the minced chilli, ginger, garlic, red chilli powder, salt
   garam masala and the bread crumbs and mix it nicely into 
  the dough. If sticky, more bread crumbs can be added.
5. Take a small ball size dough, flatten it in your palm giving 
    it a round kabab shape. Make all the kababs and deep fry 
    it in a frying pan. Serve it with mint chutney or any other
    chutney of your taste.


Note -  It is advisable to grind the kathal and channa dal      separately. If the kathal and gram daal is boiled together, it
 becomes sticky and it would not let the grinder move to 
 grind the remaining mixture.
 





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