Tandoori Seekh Kabab

Ingredients:

1 tsp Ginger / garlic

1/2 Keema
Green chilli 6 grinded
Onion 2 grinded
Coriander leaf 1/4 bunch grinded
1 tsp All spice
1Egg
2tbsp Chana
1/4 cup Makkai ka atta
1 tsp Poppy seeds
1 tbsp Dhania
1 tsp Chilly Powder
1 tsp Saunf
1 tsp Salt

Method:

Slightly roast saunf, dhania and poppy seeds and grind with chana finely.

Squeeze out all water from washed mince and put it in a bowl with grinded
onion, ginger / garlic, papaya, grinded green chilli, mint and coriander leaves
also add in dry masala, and egg and mix all very well and leave for 1 hour.

Then shape into seekh kababs.
Heat little oil on tawa and shallow fry it afterwards bake it for 10 minutes and give dam of coal.

RAJASTHANI BHINDI RECIPE

Ingredients:

1/2 tsp onion seeds

salt to taste

1/2 tsp red chilli powder

250 gms ladyfingers

3 tsp bengal gram flour

1 tsp cumin powder

4 green chillies

1 tsp coriander powder

1 1/2 tsp fennel seeds

1 tsp dry mango powder

1/4 cup oil

1 tsp garam masala powder

1/2 tsp turmeric powder

1/4 tsp cumin seeds


Method


Wash and wipe the ladyfingers.

Snip off the two ends and slit on one side.

Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.

Mix in a tblsp of oil and salt and mix well.

Stuff this masala into the ladyfingers.

Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.

Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.

Uncover and stir fry till the ladyfingers are crisp.
Serve hot.

SEEKH KABAB RECIPE

Ingredients:


500 gms Lamb Mince

Brown Color

3/4 tsp Garam Masala

1 tsp Garlic paste

1 tblsp Raw Papaya Paste

1 tsp Ginger Paste

2 tblsp Cashewnut

2 tsp thick Cream

2 Onion

2 tsp Carom Seeds / Thyme

2 tsp Dried Mango Powder

2 tblsp Rock Salt

3 tblsp Cumin Seed

1 tblsp Dry Ginger

1 tsp Black Pepper

1/2 tsp Nutmeg Powder

Method
Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.