Category : International Cuisine
Author : o2
Hits : 3239
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Date : 19/12/2002
Minced beaf/mutton (Qeema) 1/2 kg Fresh carder (Dhania) 4-5 Tbsp Peppers (ground) 1tsp Mint leaves (Podina) as required Green chillies (cut to slices) 6 Oil For shallow frying Salt To taste Red chilli powder To taste Turmeric powder 1/2 tsp Garam masalah 1 tsp Poppy seeds (Khashkhaash) 1 Tbsp Ginger + garlic paste 2Tbsp Seramum seeds (til) 1 Tbsp Onions (fried & chopped) 2 (cut to slices) Raw musk (poppaya) 1 Tbsp Soya sauce 2 Tbsp Flour of pulse - parched (Baisan) 2 Tbsp Egg 1
Take minced beaf in a bowl. Add all the ingredients except oil and mix well. Prepare kabaabs of reasonable thickness and size of this mixture. Shallow fry the kabaabs on medium heat (Never press while frying). Serve with ketchup or chutney.
How to Select and Peel Sugar Cane
Peel the outer bark of sugar cane and eat out of hand or cut into fine strips. Good-quality sugar cane will be firm, and the brown bark will be (...)
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