Tuesday, 18 January 2011

Seekh Kabab

Recipe again frm another fb friend of mine....Fatii Naz...she's also frm Pakistan & Masha Allah -a great cook...Me,being born & brought up in middle-east , was always fascinated by different cuisines from all parts of the world. Pakistani cuisine is one of ma favorites. Their Kababs and other non-veg spicy dishes are awesome. This recipe is also spicy; but you can make variations according to your spice level. I had made this some 2 weeks before; didn't post it then. Now ,  thought of posting it, when I saw Cooking with Caraway seeds Event by Priya 


Ingredients

1/2 kg Beef cubes/ or Kheema
1 M Onion , finely chopped
4-5 Green chiilies chopped
2tsp dhania/coriander  powder
1tsp red chilli powder
1tsp ginger garlic paste
1/2 tsp kala zeera/caraway seeds/shah jeera
1tsp garam masala powder
1/2 tsp jifal javaerti ka powder /nutmeg-mace powder
1/2 tsp meat tendrizer
2tb ghee
salt 1tsp 

Method:
Wash and drain the beef/mutton nicely. Make sure that no water remains in it. If you are using kheema/mince, then you may use a strainer and then press nicely with your palm to drain the excess water in it.
Mix all the ingredients and mince all together in food processor including ghee. If you are using kheema then you may mince other ingredients first & then add mince and mix well.
Mix coriander leaves, finely chopped green chillies and marinate for a few hours.
Then first smoke. Just fire up the coal then take  couple of onion's shell/layer or a piece of aluminium foil and put it on top of meat mixture; then put the burning coal on top of onion shell/foil. Pour few drops of oil or a tsp of ghee on top of it and then cover. Keep it closed for 5-10 mts.This is how I smoke the kabab's meat and anything which requires smoky flavour. 
Now its time to shape. You can shape it in the wooden (grill) sticks or shape it with your palms just like your fingers. I used stick for a few, but my pan is small that i couldn't fry it properly; so I removed the sticks and then fried without them.
You can fry it in ghee or grill in oven. 

9 comments:

  1. Kabab looks absolutely inviting Hasna,am hungry now..

    ReplyDelete
  2. looks yummy and delicious....

    ReplyDelete
  3. Love kababs,pass me the plate please..

    ReplyDelete
  4. perfectly made kebabs. looks so tempting.

    ReplyDelete
  5. Wow..awesome ! just can't stop drooling..

    ReplyDelete
  6. wow thank you so much for this recipe..
    i just love seekh kabab... thank you very much...
    Pls Visit My Blog
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    ReplyDelete
[Reply]

Tuesday, 18 January 2011

Seekh Kabab

Recipe again frm another fb friend of mine....Fatii Naz...she's also frm Pakistan & Masha Allah -a great cook...Me,being born & brought up in middle-east , was always fascinated by different cuisines from all parts of the world. Pakistani cuisine is one of ma favorites. Their Kababs and other non-veg spicy dishes are awesome. This recipe is also spicy; but you can make variations according to your spice level. I had made this some 2 weeks before; didn't post it then. Now ,  thought of posting it, when I saw Cooking with Caraway seeds Event by Priya 


Ingredients

1/2 kg Beef cubes/ or Kheema
1 M Onion , finely chopped
4-5 Green chiilies chopped
2tsp dhania/coriander  powder
1tsp red chilli powder
1tsp ginger garlic paste
1/2 tsp kala zeera/caraway seeds/shah jeera
1tsp garam masala powder
1/2 tsp jifal javaerti ka powder /nutmeg-mace powder
1/2 tsp meat tendrizer
2tb ghee
salt 1tsp 

Method:
Wash and drain the beef/mutton nicely. Make sure that no water remains in it. If you are using kheema/mince, then you may use a strainer and then press nicely with your palm to drain the excess water in it.
Mix all the ingredients and mince all together in food processor including ghee. If you are using kheema then you may mince other ingredients first & then add mince and mix well.
Mix coriander leaves, finely chopped green chillies and marinate for a few hours.
Then first smoke. Just fire up the coal then take  couple of onion's shell/layer or a piece of aluminium foil and put it on top of meat mixture; then put the burning coal on top of onion shell/foil. Pour few drops of oil or a tsp of ghee on top of it and then cover. Keep it closed for 5-10 mts.This is how I smoke the kabab's meat and anything which requires smoky flavour. 
Now its time to shape. You can shape it in the wooden (grill) sticks or shape it with your palms just like your fingers. I used stick for a few, but my pan is small that i couldn't fry it properly; so I removed the sticks and then fried without them.
You can fry it in ghee or grill in oven. 

9 comments:

  1. Kabab looks absolutely inviting Hasna,am hungry now..

    ReplyDelete
  2. looks yummy and delicious....

    ReplyDelete
  3. Love kababs,pass me the plate please..

    ReplyDelete
  4. perfectly made kebabs. looks so tempting.

    ReplyDelete
  5. Wow..awesome ! just can't stop drooling..

    ReplyDelete
  6. wow thank you so much for this recipe..
    i just love seekh kabab... thank you very much...
    Pls Visit My Blog
    Music Bol
    Banned Area News (Daily Update)
    Real Ghost and Paranormal

    ReplyDelete