Category : International Cuisine
Author : o5
Hits : 2610
Date : 19/12/2002
Minced beaf 2 cups Salt To taste Green chillies(sliced) To taste Red chilli powder To taste Ground Peppers To taste Cooking oil For frying Cummin seeds 1 tsp Chopped potatoes 1 cup Flour of pulse (Baisan) 1 Tbsp Fresh carder 2 Tbsp Egg 1 Mint leaves to taste Dried carder (Sabat Dhania) 1 Tbsp
Take minced beaf in a bowl. Add all other ingredients except oil. Make kabaabs of reasonable thickness and size. Deep fry on medium heat. Serve with chutney.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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