Difference between revisions of "Reshmi Kebabs"
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* [[oil]] for frying | * [[oil]] for frying | ||
| − | == | + | == Procedures == |
# Add the raw [[papaya]] paste to the mince along with ½ tsp [[salt]]. | # Add the raw [[papaya]] paste to the mince along with ½ tsp [[salt]]. | ||
# Set aside for half an hour. | # Set aside for half an hour. | ||
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# Garnish with [[chaat masala]]. | # Garnish with [[chaat masala]]. | ||
| − | [[Category:Pakistani Meat | + | [[Category:Pakistani cuisine]] |
| − | [[Category:Pakistani | + | [[Category:Meat Recipes]] |
| + | [[Category:Pakistani cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Skewer Recipes]] | [[Category:Skewer Recipes]] | ||
[[Category:Cashew Recipes]] | [[Category:Cashew Recipes]] | ||
Latest revision as of 18:28, 26 June 2012
Ingredients
- ½ kg minced meat
- 1 tsp raw papaya
- ½ tsp salt
Spice paste
- ½ tsp mace
- 4 green cardamoms
- 2 brown cardamoms
- 2 tsp garam masala
- 1 dessert spoon poppy seeds
- 1 tbsp cashew nuts
- ½ tbsp chironji
- ½ tbsp dry coconut
- 1 large pinch saffron
- 2 tbsp curd
- 2 tbsp cream
- 2 – 3 drops of kewra essence and mithi ittar
- 2 medium onions chopped
- 2 tsp ginger paste
- 2 tbsp besan
- 1 tsp red chilli powder
- chaat masala
- oil for frying
Procedures
- Add the raw papaya paste to the mince along with ½ tsp salt.
- Set aside for half an hour.
- Brown onions and keep aside.
- Add the ginger and spice paste, cream, curd, red chilli powder, roasted besan, browned onions to the mince and keep for 15 minutes.
- Flatten out the mince into kebabs and shallow fry over a coal flame.
- Garnish with chaat masala.
