Sunday, February 16, 2020
- conventional urge on to our website, a website that serves cuisine approaching the world. It will not character fixed if you meet the associates reach not discuss the concern of processed cooking. dishes that can be made into special dishes. But what needs to be considered is the quirk of processing. therefore we gift specifically for all ladies. Recipe recipes. Let's attempt
- Ingredients
- Star Anise Powder : a pinch
- Pepper Long (Pipali) Powder : 1/2 teaspoon
- National Seekh Kabab Masala : 1/2 packet
- National Chili Powder : 1/2 teaspoon
- Zarda/ Orange Food Color : 1/4 teaspoon
- Fried Onion (crushed) : 4 tablespoons
- Ghee (clarified butter) : 2 tablespoons
- Beef Mince : 500 gm
- National Ginger Paste : 1 teaspoon
- National Garlic Paste : 1 teaspoon
- Raw Papaya Paste : 1 tablespoon
- Dried Ginger Powder (Sonth) : 1/2 teaspoon
- Vinegar : 1 tablespoon
- Oil for brushing/frying
- Charcoal for koyle-ka-dum : 1 inch piece
- Method
- In a mixing bowl combine minced beef, National Ginger Paste, National Garlic Paste, raw papaya paste, dried ginger powder, star anise powder, pepper long powder, food colour, National Chili Powder, and National Seekh kabab Masala. Mix all the ingredients using your hands for 5 minutes so it is perfectly amalgamated.
- Now using a food processor combine the beef mince mixture with fried onions, ghee, and vinegar to make a smooth mixture.
- Marinate in the refrigerator for 30 minutes.
- Divide equally into small balls. Wet your palm with water and wrap the balls onto a half inch wide skewer, giving it the distinctive shape of a gola kabab.
- Grill on the barbecue, rotating the skewers, till the meat browns. Takes around 6-7 minutes.
- Serve with hot parathas, sliced onions and raita.
- Alternate Stove-top Method
- Prepare the beef mixture and marinade as above. Before keeping in the refrigerator give it koyle-ka-dum. Cover and refrigerate for 30 minutes.
