RESHMI KABAB. Recipe
Its a Bar-B-Q recipe. Every in Pakistan like very much.
Ingredients
(1) - Chicken minced 1 kg.
(2) - Ginger paste 2 tbsp.
(3) - Garlic paste 2 tbsp.
(4) - 3-4 Onion finely chooped.
(5) - 3-4 Sliced & fry Onions.
(6) - Red cihhli powder 1 1/2 tsp.
(7) - Garam masala powder 2 tsp.
(8) - Black pepper powder 1 1/2 tsp.
(9) - Paste of POPPY sseds 4-5 tbsp.
(10) - Coconut & almond paste 3-4 tbsp.
(11) - Fresh cream 1/2 cup.
(12) -Oil 1/2 cup.
(13) - Coal for BAR-B-Q.
(14) - Ghee 1/4 cup for coating the kababs.
Directions
Marinate Chicken mince with all ingerdients. Keep it 4-5 hour after marination for a better result.
Now heat coal , shape marinated mince through the wooden or iron rod called seekh.
Cover it very well and cook it low flame of preheated coal.
When it becomes golden brown coat ghee with a brush or spoon,remoove from rods .
Kababs are ready,serve with fresh salsd.
Now heat coal , shape marinated mince through the wooden or iron rod called seekh.
Cover it very well and cook it low flame of preheated coal.
When it becomes golden brown coat ghee with a brush or spoon,remoove from rods .
Kababs are ready,serve with fresh salsd.
Comments
Comments: 7 |
Add a Comment
moodyfoody says :
hmmm yummy recipe mouth watering..............
Posted on: 2 February 2008 - 7:58am
Ganesh Dutta says :
Looking very delicious ,Kabab is also very famous snacks in India. Tunde kababi from Lucknow is a very famous kabab maker .
I also like this dish very much.Thanks for posting this traditional delicious recipe of Reshmi Kabab.
Posted on: 2 February 2008 - 5:37am
NAUSHABA TABASSUM says :
Obviously it is very delicious ,I have taste only 10 days later. Tunde kabab & Kakori kabab both from Lucknow. First time I tasted the delicious Kakori kabab in a dinner in Delhi( Last year). I think a famous shop of Kakori kabab in old delhi.
Posted on: 4 February 2008 - 3:35am
shantihhh says :
Oh I love these! Whether made of chicken or lamb hey are a favourite. It made me hungry just ready the ingredients and looking at the picture.
Shanti/Mary-Anne
Posted on: 1 February 2008 - 7:47pm
Snigdha says :
Awesome Recipe. I love Kebabs. Reshmi/sheekh kebabs are my favorites. When I learnt' this recipe, I was told that using eggs was important as it holds the marinated mixture really well on the skewers/rods and also helps in evenly roasting the chicken. Also squeezing the juice of lime over the kebabs just before serving gives it a wonderful taste.
Posted on: 1 February 2008 - 5:36pm
NAUSHABA TABASSUM says :
Yes ,
It is really 2 much delicious. Never use eegs for binding the Kbabs. At the time of roasting the original texture will change by using eegs.
There is only a precaution 2 hold kababs always use dry mince ,and for this hang mince in a packet or bag of pure cotton fabric.
Posted on: 4 February 2008 - 4:01am
