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Tuesday, November 15, 2016
Handi Seekh Kabab
Ingredients:
For Kabab:
Minced Beef/Mutton- 1 kg
Onion- 1 medium size (sliced)
Green chillies- 6 pcs (sliced)
Garam masala powder- 1 tsp
Ginger-garlic paste- 2 tbs
Gram flour- 2 tbs
Coriander leaf- 1/2 cup (chopped)
Red chili powder- 2 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Salt-according to taste
For Gravy:
Yogurt- 1 cup
Oil- 1/2 cup
Onion- 2 medium size (sliced)
Garlic- 1 tsp (chopped)
Ginger- 1 tbs (Big size piece)
Red chili powder- 1tsp
Cinnamon- 3 small pcs
Cardamon- 5/6 pcs
Black pepper- 10 pcs
Cloves- 10 pcs
For Smoke:
Coal-1 small piece
Procedure:
Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.
Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.
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.
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.
After 5 minutes turn over kabab carefully and cook for another 2-3 min.
Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
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.
Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
Salma apu, 8 no steps is not clear to me. could you put picture of this step.
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