| Mughlai Cuisines |
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مغلائی کھانے |
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Dry Fruit Kabab
(by Sameena
from )
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Ingredients:
500 grams mincemeat or keema
2 piece ginger (Chopped)
6 flakes garlic (Chopped)
1 medium-sized onion (Chopped)
4 green chillies
25 grams each of almonds,walnuts, cashewnuts, peanuts, pistachios and charoli
2 eggs
1/2 tsp saffron essence
2 slices of bread
6 tsp cream
2 handfuls coriander leaves
12 mint leaves
2 tsp garam masala
salt and chilli powder to taste, small cubes of frozen butter bread-cumbs
oil or ghee for frying |
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Method:
Boil the keema in salted water till tender and dry. Fry the ginger, garlic, onion and chilies till soft. Drain. Add nuts and grind to a paste, along with the keema. Beat eggs and mix with saffron. Soak the slices of bread in cream and mix into the keema, along with the coriander mint leaves, garam masala, salt and chili powder. Knead to a smooth mixture. Form each kabab around a cube of butter, dip in beaten egg, role in crumbs and deep fry to a golden-brown. Drain and serve with chutney of your choice. |
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