Monday, 18 March 2013

Seekh Kababs


Ingredients -

Minced mutton - 500 g
Onions - 2 small
Green chillies minced -2
Garlic crushed - 6-7
Ginger minced - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Shahjeera powder (caraway) - 1/2 tsp
jayaphal (nutmeg) powder - 1/4 tsp
Egg yolk - 1
Methi leaves dry - 1 tsp
Cornflour + besan (gram flour) - 1  tsp each
Cashew nuts powdered - 2tsp
Lemon grass crushed (optional) - 1  tsp
Salt - to taste
Oil - for frying



 Method -

1. Mince the meat into a fine paste in the grinder.
2. Mix all ingredients except egg yolk to the minced meat mixture and run the grinder until it turns into a fine mixed paste.
3. Add egg yolk and mix again in the grinder for few seconds, remove it and mix the gram flour and cornflour into the mixture and keep it in fridge for an hour or so.
4. Grease the skewers lightly, wet your palms and taking a little of this mixture in your palms, press it around the skewer so that a long

sausage like kabab is formed on the skewers.
5. Refrigerate it for 1/2 an hour.
6. Shallow fry it in a tawa (griddle) using oil until it is dark brown and done or arrange these skewers in a preheated oven and roast it about 12-15 minutes or until done and brown.
7. while roasting, baste once or twice with oil and keep turning the skewers until all are evenly cooked.
8. Take out and serve this delicious Seekh Kababs with mint chutney.



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