Nizami Seekh kabab
Ingredients
Potato 1 medium, boiled & mashed
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Ingredients
Potato 1 medium, boiled & mashed
Carrot 1 medium,boiled and chopped
Green Peas 1/2 cup, boiled and mashed
Ginger Paste 2 tsp
Garlic Paste 2 tsp
Caraway Seeds (Shahi Jeera) a pinch
Red chili powder 1/4 tsp
Cumin powder (Jeera Powder) 1/2 tsp
Green cardamom powder (Green Elichi Powder) 1/4 tsp
Black cardamom powder (Black Elichi Powder) 1/4 tsp
Clove powder 1/4 tsp
Cashew nut Paste 2 tbsp
Rock salt (Sendha Namak) a pinch
Butter 3 tablespoons
Fresh Cream 1 tsp
Processed Cheese 3 1/2 tbsp, Grated
Gram flour (Besan) 3 tbsp
Method
1.Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté.
2. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chili powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashew nut paste and cream and mix well. Add cheese and mix.
3. Then add gram flour and mix well.
4. Dip the bamboo skewers in ice cold water for about 1 hr. This prevents them from burning.
5. Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about 15 minutes before cooking them.
6. Preheat your oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and Space the
7. Skewers evenly apart on the baking sheet. Cook the kebabs, turning only once, for 20--30 minutes or until the kababs are fully done.
8. Serve hot with salad or chutneys you like. Enjoy!!!
1.Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté.
2. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chili powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashew nut paste and cream and mix well. Add cheese and mix.
3. Then add gram flour and mix well.
4. Dip the bamboo skewers in ice cold water for about 1 hr. This prevents them from burning.
5. Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about 15 minutes before cooking them.
6. Preheat your oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and Space the
7. Skewers evenly apart on the baking sheet. Cook the kebabs, turning only once, for 20--30 minutes or until the kababs are fully done.
8. Serve hot with salad or chutneys you like. Enjoy!!!
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