May 27, 2016

HUSSAINI SEEKH KABAB CURRY

Ingredients:
Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10

For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder -  a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp

For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom -  3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml

For Garnishing:
Coriander leaves
Green chillies - 2 

Method:

  • Mix all the marinade ingredients in a bowl. Marinate the mutton pieces with the mixture and keep aside for 2 hours.
  • remove the meat piece from the marinade and pack them on wooden skewers alternately with tiny button onions and thin slices of ginger, leaving the ends of the skewers cear.
  • Heat the ghee and fry the kababs on the skewers  3-4 at a time ti they are lightly browned.
  • Remove the kababs from the ghee, add grated onion and garlic and fry till golden brown.
  • Add chilli powder,salt, cloves, cardamom, cinnamon, and the leftover marinade masala  and fry till the ghee separates from the masala.
  • Then add the fried kababs, stir for few minutes then add hot water.
  • Simmer till the meat is cooked.Dry the liquid  a little; add garam masala and roasted black cumin seeds.
  • Serve hot, sprinkled with finely chopped coriander leaves and shreds of green chillies. 




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CHURMA

Ingredients: Wheat flour - 2 cups Ghee - 1/2 cup Sugar/ jaggery - 1 cup Dry fruits - 1 cup Cardamom powder - 1 tsp Ghee for frying ...