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Frozen Reshmi Kabab Written Recipe With Directions:
Ingredients:
-Red capsicum (Shimla mirch) 1
-Onion (piyaz) medium size 1
-Chicken Boneless (chest and thigh piece) 800 g
-Chicken fat (charbi) 200 g
-Garlic cloves (lehsan) 8-10
-Green chillies (hari
mirch) 5-6
-Ginger (adrak) 2 inch
-Lemon zest (nimbu ka chilka) 1
-Black pepper (kali mirch) powder ½ tsp
-White pepper (safiad mirch) powder 1 tsp
-Turmeric (haldi) powder ½ tsp
-Dried coriander (khushk dhania) slightly crushed 1 tbs
-Red chili flakes (adh khuti lal mirch) ½ tbs
-Cumin seeds (zeera) powder ½ tsp
-Ground mixed spices (garam masala) powder 1 tbs
-Paprika powder ½ tsp
-Salt (namak) ½ tbs or to taste
-All-purpose flour (maida) 2 tbs
-Fresh Coriander (dhania)
-Mayonnaise 4 tbs
-Baking soda (metha soda) ½ tsp
Ingredients For Sauce:
-Cooking oil 2 tbs
-Onions (piyaz) chopped
-Chili garlic tomato ketchup 2 tbs
-Tomato ketchup 2 tbs
-Leftover water of capsicum and onion
-Lemon (nimbu) juice 1
-Vinegar (sirka) 1 tbs
-Salt (namak) to taste
Directions:
-In a mince-making machine, add red capsicum and onion. (you can also use a chopper if a mince-making machine is not available). Place them in a strainer to drain the water. Set aside the leftover water for later use.
-Cut the chicken into smaller pieces.
-In a mince-making machine, add chicken with fat, garlic, green chilies, ginger, and lemon zest. Pass all these ingredients twice through the mince-making machine.
-In a bowl, add prepared mince, chopped red capsicum and onion, black pepper powder, white pepper powder, turmeric powder, dried coriander, red chili flakes, cumin seeds powder, ground mixed spices powder, paprika powder, salt, and all-purpose flour. Knead well with the help of the palm of your hand for 5-7 mins.
-Cover it and kept in the refrigerator for 4 hours (min) or overnight.
-Then, add mayonnaise and baking soda. Mix well.
-In a strainer, add water, place a steamer over it, Cover it, and bring it to a boil.
-Grease the stick with oil.
-Grease the hand with oil. Take a small quantity of mince and make a ball. Remove the air from it, make a kabab shape, and insert a stick in it. Similarly, make others.
-Place the kabab over the strainer and cover the kabab with butter paper. Cover and cook it for 8 mins on med-low flame.
-Remove the stick from the kabab with the help of butter paper. Let them cool at room temperature.
-Grease the kabab with oil.
-On a plate, place a piece of butter paper and add kababs over it. Place butter paper over it and similarly place another layer of kababs. Keep them in the refrigerator for 2-2.5 hours.
-Store them in a polythene bag and kept in the refrigerator for 5 hours. ( then, you can store them in refrigerator for 5-6 months).
-Grease the griddle with oil and heat it. Place the kabab on the griddle. Cover and cook it for 3-4 mins. Change the side after 1.5 mins.
-For the sauce, in a pan, add cooking oil and heat it; add chopped onion, and lightly sauté it. Then, add chili garlic tomato ketchup, tomato ketchup, leftover water of capsicum and onion, lemon juice, vinegar, and salt. Mix well and cook it for 1.5-2 mins.
-Serve kabab on a hot plate with prepared sauce.
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29 фев 2024
