By Malini Bisen
Ingredients
Ingredients
250 gms minced meat, washed clean
150 gms paneer, crushed finely
1 -inch piece ginger, chopped finely
6 flakes garlic, chopped finely
1 medium-size onion chopped
3 green chillies-chopped finely
2 eggs, yolks & whites separated
1 level teaspoon chilli powder
1/2 teaspoon pepper
1 lime
1/2 teaspoon nutmeg powder
2 tablespoon chopped coriander
1 tablespoon mint chopped
dry breadcrumbs as needed
salt to taste
ghee or oil for frying
Method:
- Cook the minced meat till soft. Fry till it becomes dry. Take
out in a plate
- Add chopped ginger, garlic, green chillies, onion, pepper, chilly
and nutmef powders, chopped coriander and mint, crushed paneer and
salt. Beat the yolk of the eggs with a fork and pour in this mixture.
Knead together to form into a smooth lump.
- Beat the whites till stift and fold them in the ready lump.
- Shape medium-size balls from this lump. Press each ball in
between the two palms lightly so that it is flattened a little. Thus
shape as many kababs as possible from the prepared mixture.
- Smear each kabab with breadcrumbs
- Place a heavy-bottomed flat frying pan on fire with just a little.
Make the fire medium and spread the ghee all over the pan.
- Fry three of four kababs at a time, putting ghee around them as
required. Turn upside down when one side is done.
- Thus fry all the kababs to a golden brown colour.
- Arrange these kababs in a nice dish and serve sizzling hot with
tomato sauce or tamrind chutney.
- If these kababs are to be served with tea or drinks, then shape
them into small round balls, deep fry them, and serve them, pricked
with toothpicks.
Non Veggies Index
