Kabab é Zahida

Name: Kabab é Zahida
Cuisine: Indian
Ingredients: 250 gms minced and boiled mutton (Keema); 1/4 cup soaked split brown chickpeas (chana dal); 1/2 tbsp chopped ginger garlic; As required Raw papaya (equal to 1tbsp papaya paste); 1-2 whole red chillies; as per taste Salt; 1/2 tsp cumin seeds; 1/2 tsp black pepper corn; 1 black cardamom; 1/2 inch cinnamon stick; 1 mace; 2 bay leaves; 10 cloves; 1/4 cup Water - slightly more than; 3-4 tbsp Oil; 1/2 onion finely chopped; 1/2 tsp ginger finely chopped; 2 green chillies finely chopped; As required Coriander leaves finely chopped; As required Mint leaves finely chopped; For For garnish: lettuce or cabbage; 1-2 Onions; as required Cherry tomatoes

WHEN A COUPLE COOKS @cook_28787917

A soft sumptuous velvet like kebab that goes for many ocassions.
#cookpadindia
#cooksnap

WHEN A COUPLE COOKS @cook_28787917

A soft sumptuous velvet like kebab that goes for many ocassions.
#cookpadindia
#cooksnap

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Ingredients

250 gmsminced and boiled mutton (Keema)
1/4 cupsoaked split brown chickpeas (chana dal)
1/2 tbspchopped ginger garlic
As required Raw papaya (equal to 1tbsp papaya paste)
1-2whole red chillies
as per taste Salt
1/2 tspcumin seeds
1/2 tspblack pepper corn
1black cardamom
1/2 inchcinnamon stick
1mace
2bay leaves
10cloves
1/4 cupWater - slightly more than
3-4 tbspOil
1/2onion finely chopped
1/2 tspginger finely chopped
2green chillies finely chopped
As required Coriander leaves finely chopped
As required Mint leaves finely chopped
For For garnish: lettuce or cabbage
1-2Onions
as required Cherry tomatoes

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Steps

1

Wash minced mutton and strain it.
2

Wash split chickpeas (brown) and soak it for about an hour.
3

In a pressure cooker add minced mutton and split chickpeas along with the ginger, garlic, raw papaya, red chilli, cumin seeds, black pepper corn, black cardamom, cinnamon stick, mace, bay leaves and cloves.
4

Add a little water so that mutton and chickpeas submerge.
5

Let it cook on a high flame until a whistle and then cook it for about 10 - 12 minutes on a low flame or until the mutton and chickpeas are soft and tender.
6

Ensure to evaporate the water completely or the kebab mixture shall turn mushy.
7

Cool it completely.
8

Transfer it to a blender and blend to a smooth paste.
9

Next, add finely chopped onion, ginger, green chillies, coriander leaves and mint leaves.
10

Divide the mixture to 6 -7 equal parts and roll into balls.
11

Flatten them as desired shape and make kebabs on your palm. Place all of them on a plate.
12

Heat oil in a shallow pan for frying.
13

While the oil turns hot enough, gently place the kebabs one by one on the pan.
14

Fry on a medium heat until golden, flipping to and fro as required.
15

When they turn golden brown transfer kabab é Zahida to a serving platter.
16

Garnish with lettuce or cabbage leaves, onion slices and cherry tomatoes.
17

Serve with green chutney.

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WHEN A COUPLE COOKS @cook_28787917

on April 16, 2021 04:52

It's a loud call each day from the spices shelves to play with them.... And lo there I am blending them with much love to potatoes and pastas.....Well I do not love cooking, it's the love of the kitchen that calls me LOVINGI'm a Home Chef and run a Cloud Kitchen.