Dil Khush Kabab Recipe
Ingredients
| Minced meat | 1⁄2 Kilogram | |
| Ginger | 1 Inch | |
| Green chili | 2 | |
| Coconut | 1⁄2 , grated | |
| Fresh coriander | 3⁄10 Cup (4 tbs) | |
| Parched gram flour | 1 Tablespoon | |
| Eggs | 2 | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Salt | To Taste | |
| Oil | 4 Tablespoon | |
| Bay leaves | 2 | |
| Cloves | 4 | |
| Green cardamoms | 2 | |
| Cinnamon stick | 2 |
Nutrition Facts
Serving size
Calories 514 Calories from Fat 401
% Daily Value*
Total Fat 46 g70%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 129.7 mg43.2%
Sodium 1219.1 mg50.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 4.6 g18.3%
Sugars 2.7 g
Protein 15 g30.8%
Vitamin A 4% Vitamin C 16.9%
Calcium 4.3% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
2 Mix mince and all the ingredients together except oil, bay leaves and garam masala. Mix extremely well using your hands.
3 Heat the oil in a skillet, non-stick preferred. Temper with the whole garam masala, slightly crushed. When they change colour, add 4 cups of water. Let it come to a boil.
4 Smear some oil on your palms and make small balls of the mince mixture. Flatten a little and drop carefully into the boiling water. When all the balls are thus immersed, cover and let cook for 20-25 minutes or till the water dries completely. Uncover for the last 10 minutes. Shake the pan occasionally.
5 When the water evaporates and the oil comes out, carefully turn the kababs once and let fry to a golden brown.
6 Serve hot with a chutney and raita.
Chef
