Wednesday, November 22, 2006

tandoori seekh kabab

Ginger garlic paste 1 tsp
Keema 1/2 kg
Green chilli 6
grindedOnion 2
grindedCoriander leaf 1/4 bunch
grindedAll spice 1 tsp
Egg 1
Chana 2 tbsp
Makkai ka atta 1/4 cup
Poppy seeds 1 tsp
Dhania 1 tbsp
Chilly Powder 1 tsp
Saunf 1 tsp
Salt 1 tsp

Slightly roast saunf, dhania and poppy seeds and grind

with chana finely. Squeeze out all water from washed

mince and put it in a bowl with grinded onion, ginger /

garlic, papaya, grinded green chilli, mint and coriander

leaves also add in dry masala, and egg and mix all very

well and leave for 1 hour. Then shape into seekh kababs.

Heat little oil on tawa and shallow fry it afterwards bake

it for 10 minutes and also u can fry on