After receiving good response and several messages from my friends about my Basan ka parath, I am going to share something more spicy and delicious about Kabab on the request of my friend Sandra. So, if you want your neighbors come to kitchen window and peep inside what is streaming out then give some silent moment to this recipe.
You will require:
Meat (mutton), around 250 grams
75 gram, gram pulses
Pilled one potato (medium size)
One onion (medium size)
Dried red chili 2
One complete garlic (medium size)
Ginger around 10 gram
Black pepper 5 balls
Big cardamom 1
Now, crush onion, garlic and put all the stuff along with washed meat into a pressure cooker and boil. Make sure that water level is equal to the surface of the stuff you put in pressure cooker. Boiling would be complete when the water is dried, and also keep an eye on your pressure cooker so that the stuff does not burn.
When boiling is complete take out all the stuff and grind it so that you have thick paste.
Cut 2-5 green chili in small pieces according to your taste
Cut coriander leaves
Hot spices according to the taste
Ginger nicely cut in one inch long slim pieces around 5 grams
Add this stuff to the paste and mix appropriately. Make small rounded shape of the paste, around maximum 3 inches long and one cm thick as you see in the picture, even though they are ready but you can get an idea of what shape I am talking about. Keep them aside.
Add some oil in frying pain. The oil should be in such quantity that bottom of each Kabab is fried nicely and get brown color. Turn the upside down of kabab when one side is brown. The kabab should be brown from both the sides and should be served hot with sauce, lemon and onion.
The job is done, but let’s see how perfect you are in doing your job as far as I am concerned, I completely wrote everything in detail as I promised.
Best of Luck