Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Tuesday, November 15, 2016

Handi Seekh Kabab

Ingredients:

For Kabab:
  1. Minced Beef/Mutton- 1 kg
  2. Onion- 1 medium size (sliced)
  3. Green chillies- 6 pcs (sliced)
  4. Garam masala powder- 1 tsp
  5. Ginger-garlic paste- 2 tbs
  6. Gram flour- 2 tbs
  7. Coriander leaf- 1/2 cup (chopped)
  8. Red chili powder- 2 tsp
  9. Cumin powder- 1 tsp
  10. Coriander powder- 1 tsp
  11. Salt-according to taste
For Gravy:
  1. Yogurt- 1 cup 
  2. Oil- 1/2 cup
  3. Onion- 2 medium size (sliced)
  4. Garlic- 1 tsp (chopped)
  5. Ginger- 1 tbs (Big size piece)
  6. Red chili powder- 1tsp
  7. Cinnamon- 3 small pcs
  8. Cardamon- 5/6 pcs
  9. Black pepper- 10 pcs
  10. Cloves- 10 pcs
For Smoke:
  1. Coal-1 small piece

Procedure:

  1. Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.
  2. Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.
  3. Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
  4. Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
  5. After 5 minutes turn over kabab carefully and cook for another 2-3 min.
  6. Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
  7. Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
  8. Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
  9. Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
  10. Serve the kabab with luchi, paratha or naan.

4 comments:

  1. Salma apu, 8 no steps is not clear to me. could you put picture of this step.
    take care and thank you so much for this recipe.

    ReplyDelete
  2. If you want a clean and unique Bangladeshi traditional recipe blog, then please visit http://www.traditionalkitchen.cf/

    ReplyDelete
  3. thanks for providing a better recipe, adequate picture along with video would be better for understanding the recipe.

    ReplyDelete