Arvi ky Kabab
#Mentorship
#Motivational post
Just a couple of years after shadi, my big brother in law visited pakistan from uk.he is a picky eater yet loves to endure desi dishes.he asked for Arvi ky Kabab,& out of enthusiasm i vouched myself & he realy enjoyed those.time has passed, surprisingly he is here to visit Pakistan again, now old, tired,sick yet still in luv for desi food (which he is not allowed to eat much bx of health issues)& iam still honoured to serve him with this almost forgotten delicacy.He felt so happy & said "barsoon pehly app ny khilay thay aur ab ajj kha raha houn".Do try this tasty recipe & enjoy with your loved ones.
Arvi ky Kabab
#Mentorship
#Motivational post
Just a couple of years after shadi, my big brother in law visited pakistan from uk.he is a picky eater yet loves to endure desi dishes.he asked for Arvi ky Kabab,& out of enthusiasm i vouched myself & he realy enjoyed those.time has passed, surprisingly he is here to visit Pakistan again, now old, tired,sick yet still in luv for desi food (which he is not allowed to eat much bx of health issues)& iam still honoured to serve him with this almost forgotten delicacy.He felt so happy & said "barsoon pehly app ny khilay thay aur ab ajj kha raha houn".Do try this tasty recipe & enjoy with your loved ones.
Cooking Instructions
- 1
Wash Arvi thoroughly under running water.Boil Arvi in deep pot of water till tender.strain,keep at strainer (channi) to drip off excess water.
- 2
Let arvi cool down a bit & then peel off the skin nicely.you can also use knife to remove any black mark or eye/buds from arvi.they will easily peeled like boiled potato.
- 3
Dry roast zeera,sabut dhania,ajwain on medium flame & crushed to coarsed powder in pastel&mortal (hawan dasta).
- 4
Mash peeled arvi with hands or with masher.remove any lumps.finely chop fresh dhania,soya,hari mirchain.
- 5
Add all dry masala, chop hara masala & lemon juice in mashed arvi & mixed well with hands.dont use spoon as mashed arvi is sticky & masala may not incorporate inside nicely with spoon.
- 6
Take some cooking oil in a bowl, grease hands with oil well. Pik a handful of mashed arvi kabab masala in hand & make a kabab or tikkya shape.any shape you like to make.
- 7
Make kababs with all masala.almost 10-12 kababs are made of medium size.shallow fry in pan. Heat the oil, then after placing kabab in pan, reduce heat to medium flame.let it full fried from one side then turn to other.
- 8
Other method of frying arvi ky kabab. As arvi is very sticky & it sticks to hand very easily. You can use cornflour to make kababs as well.spread cornflour in an open plate.place hand over cornflour as shown in picture & pull up just to only dust hand with cornflour. No need to take much quantity in hand. Just a slight dusting on hand will do the job.as in pics.
- 9
Pik up some kabab masala in hand. Roll in kabab shape and keep aside.no need to full cover or roll in cornflour or egg etc. Just dusting of hand with cornflour will do the job.
- 10
Make all kababs, keep in plate.shallow fry in oil.
- 11
Fry all kababs & serve hot with your choice of chutnys,pickled vegetable, lemon wedges and enjoy with Cookpad.
- 12
I have used same quantities of masala, you can adjust seasoning to taste.Lemon juice is must as it not only enhance the flavour but balance the stickyness of arvi as wel greasing of hands with oil will help in making kababs.Use of cornflour is optional only yet it adds crispyness to kababs.you can peel arvi first & then boil as well.i have just washed arvi & boil till soft.the skin will peel off very easily in this manner.also there is no itchyness in this method as sometimes happens with arvi.
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