Pasinda Kebab Recipe
Pasinda Kebab Recipe
.Learn how to cook best and tasty Pasinda Kebab. An easy way
and tips how to cook Pasinda Kebab at home .Detail of ingredients of
Pasinda Kebab instruction.
Ingredients
A slab of lean meat 450
gm
Butter for basting
Black peppercorns 16
Cardamoms 5
Cloves 5
Coconut, desiccated 30 gm
Cumin (jeera) seeds 1 tsp
Garlic cloves, chopped 10
Ginger, chopped 15 gm
Kachri (tenderizer) 1 tsp
Nutmeg (jaiphal) powder 1.25 gm
Onions, chopped 60 gm
Poppy seeds (khus khus) 1 tsp
Raw papaya paste 7.5 gm
Red chili powder 1 tsp
Salt to taste
Yogurt 2/3 cup
Butter for basting
Black peppercorns 16
Cardamoms 5
Cloves 5
Coconut, desiccated 30 gm
Cumin (jeera) seeds 1 tsp
Garlic cloves, chopped 10
Ginger, chopped 15 gm
Kachri (tenderizer) 1 tsp
Nutmeg (jaiphal) powder 1.25 gm
Onions, chopped 60 gm
Poppy seeds (khus khus) 1 tsp
Raw papaya paste 7.5 gm
Red chili powder 1 tsp
Salt to taste
Yogurt 2/3 cup
Instructions
Cut meat into slices 3
1/2 inches long.
1 1/4 inches wide and three-fourths of an inch thick.
Cut the slice into half without cutting through.
Leaving a join at the end.
Open the cut halves to make a single strip, approximately 6 inches long.
Beat the joints with the back of a knife to flatten them a bit.
In a mixer blend together cloves, cardamoms, papaya or kukri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
Add red chili powder and salt.
Coat the strips with this mixture and leave to marinade for 3 hours.
Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
The meat will resemble a wavy line, with the skewer running through its centre.
Roast over an open charcoal fire or barbeque for 10 minutes.
When one side is cooked, baste with butter and roast again for 3-5 minutes.
Serve with salad, sliced onions, green chilies and finely cut mint leaves.
1 1/4 inches wide and three-fourths of an inch thick.
Cut the slice into half without cutting through.
Leaving a join at the end.
Open the cut halves to make a single strip, approximately 6 inches long.
Beat the joints with the back of a knife to flatten them a bit.
In a mixer blend together cloves, cardamoms, papaya or kukri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
Add red chili powder and salt.
Coat the strips with this mixture and leave to marinade for 3 hours.
Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
The meat will resemble a wavy line, with the skewer running through its centre.
Roast over an open charcoal fire or barbeque for 10 minutes.
When one side is cooked, baste with butter and roast again for 3-5 minutes.
Serve with salad, sliced onions, green chilies and finely cut mint leaves.
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