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Sunday, 5 June 2011
Sikandari Kababs ( Chicken )
SikandariKababs ( Chicken )
½ kg Minced Chicken ( Keema ) with all the fat - fat will keep your kababs moist .
6 Tablespoons Chana / Bengal Gram Dal / Lentil soaked in water for about an hour .
1 Teaspoon Dhania / Coriander Powder.
1 Teaspoon Jeera / Cumin Seeds .
10 Garlic Cloves .
2" Stick Dalchini / Cinnamon.
3 - 5 Cloves.*
1 " Ginger chopped .
4 Green Elaichi. (cardamom)
10 -m 15 whole black pepper corn .
2-3 Green Chillies .
1 Tej Putta / Bay Leaf.
2 Tablespoons Oil - NOT Mustard .
In a wok with one cup of water , cook covered all the above ingredients over a low flame until the dal / lentil are soft and the entire mix is totally dry . When it appears dry , cook a further 3-5 minutes uncovered over very low heat to ensure that all water evaporated . DON"T allow the mince to fry !
Cool , remove the Tej putta / bay leaf and grind the entire mixture to a semi coarse consistency .
Too fine will make your kababs ' pasty ' without a bite ! Mix into the kabab mixture :
1 Medium sized onion finely chopped .
A 1" Stick of ginger very finely chopped.
Some chopped green coriander / dhania leaves .
Chopped green chilies
1 egg .
Fry ONE kabab to get an idea on the taste and at this stage adjust flavours .
Make ' kababs ' in whatever shape / size you wish to , shallow fry over medium to high heat until golden brown .
Drain and eat with a chutney or whatever you fancy !
Makes a great finger food at a party , or a main dish .
*Cloves are the dried flower buds of an evergreen tree native to eastern Indonesia. Cloves are a versatile spice that can be used in drinks and in both sweet and savoury dishes.