Home   |  Issues  |  The Daily Star Home | Volume 5 Issue 93, Tuesday, November 24, 2009



Kakori kebab
Most famous kebab from Uttar Pradesh, it is made from lamb mince mixed with spices and cooked in tandoor.
Preparation time:15-20 min
Cooking time:30-35 min
Servings: 4
2 cups lamb mince
1 tbsp ginger paste
1 tbsp garlic paste
3 tbsp cashew nut paste
1 tbsp poppy seeds (khus khus/posto), paste
1 tbsp garam masala powder
1 tbsp yellow chilli powder
1½ tbsp ghee (clarified butter)
Butter, melted for basting
Salt to taste
Mix lamb mince, ginger paste, garlic paste, cashew nut paste, poppy seeds paste, salt, garam masala powder, yellow chilli powder and ghee. Divide mince mixture into sixteen equal portions. Apply mince mixture on skewers using moist hands.
Cook in a preheated oven or tandoor till almost done. Baste it with melted butter. Serve hot with tandoori rotis and kachumber salad.

Khatte meethe vegetable seekhs
Tangy, sweet vegetable skewers cooked on wok.
Preparation time:20-25 min
Cooking time:15-20 min
Servings: 4
1 medium potato, boiled and mashed
1 medium carrot, boiled and mashed
½ cup green peas, boiled and mashed
300g paneer, grated
1 inch piece ginger paste
1 tsp dry mango powder (amchur)
2 tsp chaat masala
1 tsp red chilli powder
2 green chillies, chopped
2 tbsp fresh coriander leaves, chopped
3 tbsp mango chutney
2 tbsp butter
3 tbsp roasted chana dal powder
Salt to taste
Oil to shallow fry

Take potato, carrot, peas, paneer, ginger paste, amchur, chaat masala, red chilli powder, green chillies, coriander leaves, mango chutney (or jam), butter, roasted chana powder and salt to taste in a bowl.

Mix well using your hands. Divide into sixteen equal portions. Take each portion and spread it around a skewer in a cylindrical shape. Heat a wok, add a little oil on it and place the skewers on it.

Cook, rotating the skewers from time to time so that the kebab gets cooked evenly from all sides, to a golden brown. Serve hot with chutney of your choice.



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