November 15, 2013

Kashmiri Kabargah

Meat - 10 breast pieces
Aniseed powder - 1 tsp
Cloves  - 4
Cardamom - 4
Salt to taste
Milk - 500 ml
Water - 500 ml
Cinnamon - 1"
Ghee or oil for frying

For batter:
Besan - 125 gm
Rice flour - 50 gm
Asafoetida -  a pinch
Red chilli powder - 1/2 tsp
Salt to taste


  • Tie cinnamon, cardamom and cloves together in a muslin cloth and place them with meat, milk and water. Cook till meat is tender and dry
  • Mix besan, rice flour, salt, chilli powder and asafoetida. Add water to make thick batter.
  • Heat the oil in kadai, dip the meat pieces in batter and deep fry till golden brown.
  • Transfer to serving dish.

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