Courtesy: Pradeep Khosla, Executive Chef, Taj Krishna
Shikampuri Kebab Ingredients
Qty.
Grind adrak, lasan. chop kothmir and
Mutton boneless 500 gms Chana Ke dal, Soaked Chilli powder Garam masala Saffron
Method pudina to a paste.
50 gms 1 tsp 1 tsp ½ tsp
Garlic
15 gms
Ginger
15 gms
Coriander, chopped
10 gms
Mint
10 gms
Egg, white only
01
Onion, chopped
2 no’s
Green chillies, chopped
½ tsp
Salt
to taste
Refined oil for frying
500 ml.
Wash the mutton boneless; add the
channa dal and 2 cup of water. Also add chilly powder, ginger garlic paste, and salt and allow it to cook till dry, and then remove. Grind the boneless to a paste. To the paste add the garam masala,
chop coriander, mint and egg white. Mix well and form into dough. Divide the dough into equal sized balls. Flatten the balls and inserts filling
made of chop onion, salt, chop chilli, chops ginger and lemon juice forming into a kebab. Shallow or deep fry till it turns pink. Serve hot with onion rings and lemon
wedges.
Gourmet Guide Hyderabad - 2009
261