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Tuesday, 6 August 2013

Tandoori Seekh Kebab

This recipe is very delightful and can be made at any occasion or party,spicy and soggy tandoori seekh kebabs will be a hit for your feast.

½ kg Mince 
1 Onion ( raw grinded)
1 tsp Ginger garlic paste (heaped)
8 Green chilies (grinded)
2 tbsp Coriander leaves (grinded)
15 Mint leaves (grinded)
1 tsp Salt 
1 tsp Chili powder 
1 tsp Raw papaya 
2 tbsp Cornflour (heaped)
1 Egg 

1 tbsp Fennel seeds 
1 tsp Poppy seeds
1 tbsp Coriander seeds 
6 Black pepper
6 Cloves
1 stick Cinnamon 
3 White cardamom 
2 Black cardamom 
1 tsp Cumin seeds 
2 tbsp Roasted gram 
¼ tsp Grinded nutmeg 
¼ tsp Mace grinded 

Slightly roast fennel seeds, coriander seeds, poppy seeds, cumin seeds, whole spices and grind finely with roasted gram. 
In a bowl add mince, marinate with ground raw onion, ginger garlic paste, green chilies, mint leaves, coriander leaves all grinded, raw papaya, roasted and ground dry masala, egg, corn flour , ground nutmeg and mace.
Mix all very well
Leave it for 30 minutes, shape into seekh kababs, pan fry in 2 tbsp oil.Then give it smoke flavour by heating a coil and then keep it in centre of the kebabs and then put oil and cover.After few minutes take the coil out 
Serve garnished with onion rings, tomato rings and lemon slices.
Serve hot.

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