Category : International Cuisine
Author : o2
Hits : 2593
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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.
Tomato Selection
Good-quality tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room (...)
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