@behrozemehta thank you for sharing. Will keep it in mind. Glad you and everyone at home enjoyed the recipe.

Thank you

Glad you liked it. It's a traditional recipe native to Persian cuisine. I can see where the resemblance comes.

Refrigerate it...it lasted me more than 6 months

Thank you for your kind words. I'm so glad you enjoy my recipes. Yes, as an alternative, you can use sooji instead of breadcrumbs....as I say ..." In your kitchen, you are the boss". Nothing is impossible in the kitchen

The milk can be piping hot and it won't curdle.Always add milk to the egg mixture and not vice versa. When milk is added to the eggs ,the mixture is emulsified.

@@MeherDasondi-ComeLetsEat thanks a lot for your prompt reply ma'am

Thank you 😊

Thank you Chef. Wishing you and all at home a blessed New Year. 🙌

You could alternately use French beans, potatoes, green peas or carrots. I'm sure it could be tried with any lentil or dried beans as well. If using lentils, cook it till almost done and then place the kavabs in.

Hi Maarttttt...thank you for sharing. The seed like structure sometimes called the third eye, is the pineal gland. Some traditional thinking is that it connects the physical and the spiritual world. All I know is that my grandmother, who taught me to cook the goats brain, always said, "Remove it as it will cause a stomach upset." So it's something I follow.

Thanks Meher. Well explained. I didn't knew it. And I was always never told about this. Will try this recipe soon. ❤

My videos have the recipes mentioned in them. However, I have just updated the written recipe in the description also per your request. Thank you

Thank you 😊

Grind some red chillies with salt and water. It's not the same, but it will do.

'Kid' ...refers to young one of goat and sheep. But like I always say, cook whatever please you as you are the boss in your kitchen...so go right ahead and try it with chicken. I'm sure it will taste good 👍

Hi mam made it before it turned out awesome today again I am making but Mam the problem is that the video is very fast and you are very soft. Have to keep going back and forth to see the recipe and write it down. Thank you for sharing.

If you are in Ahmedabad you still get goat's brain I ordered today. If you want I can send you the link he sends fish, chicken and mutton home delivery.

@@behrozemehta thks but I am in USA now. SometimeS I come to ahmedabad, where are you?

Thank you

It does taste equally delicious with Parsi green Chutney. I do make them in both these styles... Thank you for your encouragement 🙏

Could you share parsi chicken dry bhatu recipe too please 😅😊

Thank you and God bless

@@10pdf will be doing so in a week

Thank you. I'm so happy that you are enjoying my recipes.😊

Thank you 😊

I actually make my own sambhar masala... You can use the Mangal or Motilal masalawalas sambhar powder. It works great.

Yes that is also workable. Boil the minced with the onions ,spices and add Chana dal instead of Chana aata. Cool , grind , add the egg. Shape and fry. Deep fry or shallow fry.

Rose tea can be tea leaves and dried rose petals mixed or just rose petals.. Both available in the market. Use whichever is convenient to procure. Flavor profiles Realistically flavor of the spice mix would defer..but once again do use whichever is convenient and easily available.

@@MeherDasondi-ComeLetsEat Thanks. look forward to trying the recipe soon

Both big elaichi and small eliachi have different profiles in flavor

I normally use the same masala for seekh kebab as well... Works good for me. This week I will be posting the recipe for Shami kebabs using this masala...my way, my style...do try it similarly and do it using a seekh....all the best 👌

Yes, technically it is since the ingredients used have been blitzed and the rawness adds to a certain bite that I like. If you prefer, you could cook up the sauce for a few minutes and serve it too. Thank you.

Thank you