Sօʊռɖs aʍaʐɨռɢ ɨsռt ɨt !
Haʋɛ a ʟօօҡ at ɨռɢʀɛɖɨɛռts😆😆😆
Iռɢʀɛɖɨɛռts
Mutton mince 250 ɢʀaʍs
Deep fried onions 3 taɮʟɛsքօօռs
Caraway seed (shahi jeera) powder 1/2 tɛasքօօռ
Ginger chopped 1/2 inch քɨռċɦ
Garlic chopped 2 ċʟօʋɛs
Dried red chillies broken 2
Split Bengal gram (chana dal) soaked for 1/2 hour 1 taɮʟɛsքօօռ
Salt to tastɛ
Egg 1
Fresh mint leaves 1/4 ċʊք
Fresh coriander leaves 1/4 ċʊք
Deep fried onions 1/2 ċʊք
Lemon juice 2 tɛasքօօռs
Mɛtɦօɖ
Stɛք 1
Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes.
Stɛք 2
Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well.
Stɛք 3
Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs.
Stɛք4
Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green ċɦʊtռɛʏ
Vօtɛ
Cօʍʍɛռt
Sɦaʀɛ
Fօʟʟօա ʍɛ
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Indian Recipe book
Randomyou can eat more varieties of cuisines in India than the rest of the countries ! We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, outfits and so on. The delicious I...
