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Nargisy Kababs Recipe

Nargisy Kababs is a popular Asian Side Dish
Author :
 
On :
Thursday, 2 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Asian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 kg - minced Meat
  • 2 - medium onions, cut into large pieces
  • 1/2 cup - Curd
  • 1 tbsp - ginger-garlic paste
  • 1 tsp - Red Chilli powder
  • 1 tsp - Garam Masala
  • 1/4 tsp - Turmeric powder
  • 1 tbsp - soy sauce
  • Salt as per taste
  • 1 tbsp - Vinegar
  • For Filling:
  • 4 - boiled eggs, finely chopped
  • 1 cup - coriander leaves, finely chopped
  • 1 cup - Mint leaves, finely chopped
  • 2 or 3 - green chillies, finely chopped
  • 1 tsp.- chat masala
  • For Frying:
  • 1/4 cup - besan
  • 2 - eggs
  • 1/4 - tsp salt
  • 1/4 tsp - Turmeric powder
  • How to Make Nargisy Kababs:

    1. Cook onions in oil until light brown.
    2. Add yogurt, garlic and ginger paste, salt, red chilli, garam masala, soya sauce and vinegar to the onions and cook for 6-8 minutes.
    3. Add minced meat to it and cook for 3 minutes.
    4. Add 1/2 cup of water to it, cook until the meat is tender and water is completely absorbed.
    5. Remove from the heat and put it aside to cool down.
    6. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
    7. Prepare the stuffing.
    8. In a bowl mix together boiled eggs, coriander, mint, green chillies, chat masala.
    9. Break off 1-2 tbsps of the mince paste.
    10. Wet your palm with little water.
    11. Place the mince in the centre of your palm.
    12. Shape it into a smooth ball and then flatten it.
    13. Place 1 tbsp of stuffing in its centre.
    14. Fold the sides over carefully and remould into a smooth flat shape.
    15. Repeat with the remaining mince.
    16. Stir the eggs and crumbs tougher with a fork.
    17. Dip the kebab in it and shallow-fry over medium heat to a crisp golden colour, turning them once.
    18. Remove from frying pan carefully.
    19. Serve with hot chutney.



     

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