Website of the Year India 2015



Kabargah Recipe

Kabargah is a popular Indian Starter
Author :
 
On :
Friday, 13 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • Mutton ribs with fatty layer and skin intact - 1 kg
  • Ghee - 1/2 kg
  • Curd - 1/2 kg
  • Red kashmiri chilli powder - 2 tsps
  • Ginger powder - 1 tsp
  • Aniseed powder - 2 tsp
  • Turmeric - 1/2 tsp
  • Asafoetida - a pinch
  • Garam Masala - 2 tsp
  • Cloves - 5
  • Salt to taste
  • Milk - 1 litre
  • How to Make Kabargah:

    1. In a pot of about 3 litre capacity, pour the milk.
    2. Add turmeric, ginger and aniseed powders, cloves, a tsp of salt and asafoetida.
    3. Stir the contents.
    4. Place the meat pieces in the pot and boil on medium heat for half an hour.
    5. Cook till the meat becomes tender and almost all the milk has been absorbed.
    6. Remove the pot and let the contents cool down a little.
    7. In a bowl mix curd, chilli powder, garam masala and a tsp of salt and make a smooth batter.
    8. Heat the ghee in a frying pan on a slow fire and dip the meat pieces, after removing excess gravy, in the batter.
    9. Deep fry till golden brown.
    10. Garnish with silver foil and serve hot.



     

    Bawarchi of the Week

    Hazeena Seyad

    Hazeena Seyad

    A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

    know more