| Snacks |
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Mutton
Kabab
Ingredients
2 kg (4 lb.) boned leg of lamb
1 large clove garlic
2 teaspoons salt
1 half teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
l teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed dried curry leaves
l teaspoon crushed dried oregano leaves
l tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
l tablespoon lemon juice
Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush
garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs
making sure each piece of meat is covered with the spice mixture. Cover bowl and
refrigerate at least 3 hours, or as long as 4 days. Thread 4 5 pieces of meat on each skewer
and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve
hot with boiled rice or parathas, accompanied vegetable dish.
Potato Kabab
Ingredients
1 LB or 500 gms Potatoes, boiled & mashed
2 Bread slices, soaked in water & squeezed dry
1 tsp. powdered Cumin seeds
2 cups of Bread crumbs
Oil for frying
Salt and red chili powder according to taste
For Filling :
2 medium sized Onions
1/2 cup Mint leaves
1/2 tsp. Sugar
2 chopped Green chilies
A handful of chopped Coriander leaves
1/4 tsp. Garam Masala
Salt and red chili powder according to Taste
Mix the potatoes with the bread and seasonings and knead to a smooth mixture. Grind all the filling ingredients together in a mixer without adding water.
Take a little potato mixture and flatten it on your palm. Then put some filling in the center and form into a roll.
Roll this long potato kabab in bread crumbs and deep fry to a golden brown
colour. Drain and serve hot.
Mixed Tikki
Ingredients
5 medium potatoes
1 medium red onion, finely chopped
2 green chilies
200 gms frozen corn, drained
200 gms boiled corn
1 1/2 cups fine dry bread crumbs
1/2 tsp. garam masala
1/2 tsp. coriander powder
1 bunch cilantro chopped
1/2tsp. ground cumin
Salt & chili powder according to taste
Oil for frying
Peel 3 potatoes and grate. Squeeze out excess water and keep aside. Put corn, green chilies and the remaining potatoes in mixer and make a coarse paste.
Pour the mixture in a bowl and add grated potatoes, frozen corn , fine bread crumbs,
onion, cilantro and all spices. Cover and leave it for 10 minutes. Now mix with hand and check for salt. Make a thin and
long cutlet in your hand to ensure the mixture is okay and will not separate in oil.
Add 2 tablespoons of all purpose flour if the mixture feels sticky to help form a shape.
Heat oil in a deep pan. Make cutlets and deep fry until golden brown. Drain on paper towels.
Keema Sandwich
Ingredients
100 gms mutton mince
2 tbs. butter
1 tsp. chopped ginger
1 tsp. chopped garlic
1 tsp. green chili
1 onion, chopped
1/2 tsp. garam masala powder
Salt according to taste
1/2 tsp. turmeric powder
1/2 tsp. chili powder
3 bread slices
1 egg, hard boiled and grated
Heat a little butter in a pan. Add ginger, garlic, chopped green chili and chopped
onion and cook well. Add the minced mutton , salt , garam masala powder, turmeric powder, chilli powder and
cook well. Cook till the mince is done and dry. Pre heat a sandwich toaster and grease the grill plates with a little melted butter.
Butter both sides of all three slices of bread and place on top of each other to make a
double Decker sandwich.
Put the prepared mutton evenly between the slices and sprinkle grated hard boiled egg
over the mutton ,close the sandwich toaster and grill till the sandwich is golden brown.
Seekh Kebabs
Ingredients
750 gms finely minced meat
1 small onion, chopped
5 garlic cloves, chopped
1 tsp. ginger, chopped
1 tsp. each of red chili, ground clove, cinnamon, cumin powders
2 tsp. each of coriander powder, garam masala
2 fresh green chilies, chopped
2 tsp. lemon juice
1 tbsp. gram flour
2 tbsp. cilantro, chopped
2 tbsp. mint leaves, chopped
3 slices white bread
2 tsp. salt' 1 large egg, lightly beaten
1/4 cup oil for grilling and greasing the skewers
Advice: Use metallic skewers for grilling them. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.
First of all grind the bread into bread crumbs in a mixer or churner. Add all the remaining ingredients (except the oil) to the mixer and make a thick paste.
Marinate the meat in this mixture and keep the mixture in the fridge, overnight.
Grease the skewer. Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab.
Grill until cooked, brushing with oil and rotating the skewers frequently.
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