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Ingredients [LIST][*]500 g minced meat[*]2 medium onions, finely chopped[*]1 tsp garlic and ginger paste[*]1 tsp salt[*]2 large tomatoes, finely chopped, seeds removed[*]2-3 green chilies, finely chopped[*]1 tbsp chopped coriander leaves[*]1 1/2 tsp crushed red chilies[*]1 tsp cumin seeds, roasted and crushed[*]1 tbsp coriander seeds, roasted and crushed[*]2 tbsp anar dana (dried pomegranate seeds) crushed[*]1/4 cup finely chopped coriander leaves[*]1/4 cup finely chopped mint leaves[*]1 egg[*]oil for frying[/LIST]
Directions [LIST=1][*]Mix well all the ingredients in the mince except oil .[*]Keep aside for 1/2 hour .[*]Roll the mixture in round balls .Flatten (press by palms) the balls.[*]Heat oil for shallow frying .[*]Shallow fry the kababs till golden brown from both the sides.[*]Serve hot with breads and chutney.[/LIST]
Ingredients: * Keema 250 gms * Dhania (whole) 2 tsp * Red chilli powder (crushed) 1 tsp * Anar daana (pomogranate seeds) 2 tsp * Black pepper (crushed) 7-8 * Ginger garlic paste 1-2 tsp * Red chillies (2-3) crushed * Fresh Corriander * Onion 1 medium (finely chopped) * Tomato 1 medium (finely chopped) * 1 egg * Roasted gram flour 2 tbsp Procedure: Mix all the ingredients thoroughly exept egg and roasted gram flour. Beat egg, fry half into kind of scrambled egg. Add it to the keema mix. Mix the remaining half beaten egg to the mix and also the gram flout. Marinate it in kitchen for 2-3 hours. Roll the kabab mix into a paratha type thingee and shallow fry till dark brown. Serve hot with nan bread.
1.5 lbs of ground beef (don't use extra lean ground beef - needs some meat needs fat for this recipe) 2-3 Tbsp fresh coriander 1/2 tomato chopped 1/2 onion chopped fine green chillies (optional) Chappli Kabab spice packet - like shaan (but don't use the whole packet, only add about 2-3 tablespoons of spice mix) In lieu of Spice Packet: 2 whole red chillies ground 1 tbsp coriander powder 1 tsp cumin powder 3 cloves of garlic crushed/chopped fine 1/2 tsp ginger 1 tsp black pepper 1 clove of cardamom crushed and grated fine 1/4 tsp of pomegranate seeds crushed fine 1/4 tsp of ground cloves kosher salt to taste (1.5 tsp) Mix ground beef with spices, onions etc. Let sit for at least one hour. Form patties and make the patties very thin. Fry on a good nonstick pan with little to no oil. Don't move patties around too much or push patties down with spatula because all the juices will leak out. Each side of the kabab should have a nice brownish crust. Place kababs on paper towels to soak up excess grease. Serve hot with mint chutney and roti. My hubby likes his with rice. These usually don't taste good as leftovers so don't make more than you need. IF you end up having leftovers, don't reheat in the microwave! Either reheat on the pan or warm in an oven at 200F.
Instructions:
[LIST=1] [*] Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours. [*] Then make into flat patties and fry in a little oil. [*] Makes about 6 kebabs. [/LIST]
Ingredients:
[LIST][*]1/2 kilo finely minced beef[*]1 medium sized onion chopped[*]Salt according to taste[*]1 tsp ginger paste[*]1 tsp crushed zeera[*]1 tbs crushed whole dried red chilies[*]1 tsp crushed dhunia seed[*]Small pieces of an omlette made with 2 eggs with a little salt and black pepper[*]1 tsp anardana[*]2-3 green chilies chopped[*]1/2 cup of fresh dhunia leaves[*]1 large tomato[*]1 tsp lemon juice or vinegar[*]200 gms Makai ka atta (Corn meal) (do not use cornflour)[*]1 small onion sliced and fried till brown[/LIST]
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