LOST FOOD :KATHAL KE CHAPLI KEBAB
( 26999 बार पढ़ी गयी)
Published on : 01 Aug, 17 11:08
INGREDIENTS:
Raw Jackfruit -500 Gm
Split Bengal gram (chana dal) soaked 2 tablespoons
Ginger chopped -1 inch piece
Green chilies- 6 pieces
Garlic -15 cloves
Coriander seeds -1 tablespoon
Cloves- 5 No
Black cardamoms -3no
Black peppercorns -10 no
Cinnamon -1 inch stick
Fennel seeds (saunf) -2 tsp
Onions chopped- 2 medium
Chopped seedless Tomato - 1 medium
Fresh coriander leaves chopped 3 tablespoons
Salt to taste
Ghee 4 tablespoons
Sliced Onions for accompaniment
PROCEDURE:
¢ Apply oil to a knife and remove skin of jackfruit. Cut into half inch sized cubes. Cook the jackfruit in sufficient water till tender. Add chana dal and cook till tender.
¢ Drain excess water, if any, and grind the mixture with ginger, green chilies and garlic to a coarse paste. Dry roast coriander seeds, cloves, black cardamoms, black peppercorns, cinnamon, fennel seeds. Cool and grind to a coarse powder.
¢ In a bowl mix together jackfruit mixture, ground powder, onions, tomato, coriander leaves and salt and mix well. Divide the mixture into equal portions. Shape them into balls and flatten them lightly.
¢ Heat a little ghee in a non stick pan on medium heat and shallow fry the kababs, a few at a time, till golden brown on both the sides. Serve hot with mint chutney, sliced onion.
-Chef Satish Gupta
The Royal Retreat
© CopyRight Pressnote.in | A Avid Web Solutions Venture.
Raw Jackfruit -500 Gm
Split Bengal gram (chana dal) soaked 2 tablespoons
Ginger chopped -1 inch piece
Green chilies- 6 pieces
Garlic -15 cloves
Coriander seeds -1 tablespoon
Cloves- 5 No
Black cardamoms -3no
Black peppercorns -10 no
Cinnamon -1 inch stick
Fennel seeds (saunf) -2 tsp
Onions chopped- 2 medium
Chopped seedless Tomato - 1 medium
Fresh coriander leaves chopped 3 tablespoons
Salt to taste
Ghee 4 tablespoons
Sliced Onions for accompaniment
PROCEDURE:
¢ Apply oil to a knife and remove skin of jackfruit. Cut into half inch sized cubes. Cook the jackfruit in sufficient water till tender. Add chana dal and cook till tender.
¢ Drain excess water, if any, and grind the mixture with ginger, green chilies and garlic to a coarse paste. Dry roast coriander seeds, cloves, black cardamoms, black peppercorns, cinnamon, fennel seeds. Cool and grind to a coarse powder.
¢ In a bowl mix together jackfruit mixture, ground powder, onions, tomato, coriander leaves and salt and mix well. Divide the mixture into equal portions. Shape them into balls and flatten them lightly.
¢ Heat a little ghee in a non stick pan on medium heat and shallow fry the kababs, a few at a time, till golden brown on both the sides. Serve hot with mint chutney, sliced onion.
-Chef Satish Gupta
The Royal Retreat
© CopyRight Pressnote.in | A Avid Web Solutions Venture.