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ribs with fatty layer and skin intact - 1 kg
- 1/2 kg
- 1/2 kg
Red kashmiri chilli powder - 2 tsps
powder - 1 tsp
Aniseed powder - 2 tsp
- 1/2 tsp
- a pinch
- 2 tsp
Salt to taste
- 1 litre
How to Make Kabargah
In a pot of about 3 litre capacity, pour the milk.
Add turmeric, ginger and aniseed powders, cloves, a tsp of salt and asafoetida.
Stir the contents.
Place the meat pieces in the pot and boil on medium heat for half an hour.
Cook till the meat becomes tender and almost all the milk has been absorbed.
Remove the pot and let the contents cool down a little.
In a bowl mix curd, chilli powder, garam masala and a tsp of salt and make a smooth batter.
Heat the ghee in a frying pan on a slow fire and dip the meat pieces, after removing excess gravy, in the batter.
Deep fry till golden brown.
Garnish with silver foil and serve hot.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.