Why recepie famous for?
Ingredients
Ingredients:Kaju (Cashew nuts) 4-5, Badam (Almonds) 4-5 ,Mutton/Beef boneless cubes ½ kg ,Adrak lehsan paste (Ginger garlic paste), 1 tbs Kacha papita (Raw papaya), paste 2 tbs Makhan (Butter) ,1 tbs Lal mirch powder (Red chili powder), ½ tsp or to taste Namak (Salt) 1 tsp, or to taste Hari elaichi (Green cardamom) powder, ½ tsp Javatri powder (Mace powder), ¼ tsp Hari mirch (Green chilies), 2-3 Hara dhania (Fresh coriander), ¼ Cup Zafran (Saffron) 1 pinch Cooling oil for frying,
Hari Chutney:
Podina (Mint leaves) ¼ Cup Hara dhania (Fresh coriander), ½ Cup Hari mirch (Green chilies) 2-3 Safed til, (Sesame seeds) 1 tbs ,Lehsan paste (Garlic paste), ½ tsp Namak (Salt) ¼ tsp Cheeni (Sugar) ,1 tsp Lemon juice 2 tbs Pani (Water) 2 tbs or as required,
Instructions
Directions:In small frying pan,add cashew nuts,almonds and roast until fragrant & let it cool.
In spice mixer,add roasted nuts and grind to make a fine powder & set aside.
In chopper,add mutton/beef boneless cubes,grinded almonds+cashew powder,ginger garlic paste,raw papaya paste,butter,red chili powder,salt,green cardamom powder,mace powder,green chilies,fresh coriander and saffron,chop until well combined & set aside.
Wet hands with water,take a mixture and make kababs of equal sizes (makes 10-12).
Can be stored for up to 1 month in freezer.
In frying pan,add cooking oil and fry kababs from both sides until done.
Hari Chutney:
In grinder,add mint leaves,fresh coriander,green chilies,sesame seeds,garlic paste,salt,sugar,lemon juice,water and grind well.
leave comments