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Hi there - watching some old photos the other day and going through a
serious phase of travel nostalgia ![]() make the Pakistani chapli kebab??? The meat must be beef, but what else? Tomatoes, sure, but what spices and what quantities and so on??? Thanx heaps! Kris |
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In article >, Kris wrote:
> Hi there - watching some old photos the other day and going through a > serious phase of travel nostalgia ![]() > make the Pakistani chapli kebab??? > > The meat must be beef, but what else? Tomatoes, sure, but what spices > and what quantities and so on??? Google: chapli kebab recipe ----------------------------------------------------------------------- Title: Chapli Kebab - Balti Starter Yield: 4 Servings Ingredients 3/4 lb minced lamb, reminced in -processor 1 green pepper; seeded and -chopped 1 red pepper; seeded and -chopped 2 sm onions; very finely -chopped 1 tomato; finely chopped 1/2 ts cumin seeds 2 tsps chopped fresh coriander 1/2 ts crushed garlic 1/2 ts grated fresh ginger 1 fresh green chili; very -finely chopped 1/2 ts salt 1/4 ts garam masala Juice of 1/2 lemon 1 tb gram flour 3 1/2 c vegetable oil for deep -frying Instructions Stage 1: MakIng kebabs. Mix together peppers, onions, tomato, cumin seeds and coriander. In another bowl combine minced lamb with garlic, ginger, green chili, salt, garam masala and lemon juice, squeezing and kneading to mix well. Add spiced meat to fresh ingredients and gram flour. Wet your hands to stop the mixture sticking to them and mix, squeezing and punching, until it is evenly blended. Divide meat mixture into 4 equal lumps. Wet your hands and mould into oval hamburgers about 1/2 inch thick. Stage 2: FryIng kebabs. In a large wok heat vegetable oil until it just sizzles when you sprinkle a little water into it. Slide one kebab in gently. After 4 minutes slip the next one in. After another 3 minutes remove the first one and gently slide in the third. As you take them out put the kebabs on a wire rack to drain, and keep hot. Repeat process until the four are done. During this deep frying remove any loose bits so they don't burn. Serve the kebabs with chopped lettuce and sliced tomato and onion, plus cucumber if desired. Sprinkle a little very finely chopped coriander over the kebabs Serve with a spoonful of Balti dip and thick Balti sauce. Chapli kebabs are better barbecued. Cook as you would hamburgers. Developed by Channi's Proprietor and Chef Mr `Channi' Dogra. A chapli (which means `slipper') is like a spicy ----------------------------------------------------------------------- Chapli Kebab Ingredients 1 kg mutton or beef mince 3 green chillies finely chopped 1 bunch chopped coriander 2 table spoon original corn flour 2 ½ spoon coriander seed (half crushed) salt to taste 1 tea spoon dried pomegranate seed (Anar dana) 1 table spoon of ginger and garlic paste 1 tea spoon red chilli powder 3 diced tomatoes 2 diced onions 1 slightly beaten egg Method Combine all the spices and ingredients along with mince. Mix them well, make palm size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve the hot kebab with raita or green chutney. hamburger that is not skewered. ----------------------------------------------------------------------- CHAPLI KABAB (MINCED LAMB OR BEEF KABAB). 1 large egg 1 large slice white bread, crusts removed 2 tablespoon milk 2 large garlic cloves, roughly chopped 1-2 green chillies, seeded if wished 1 teaspoon garam masala 1 teaspoon salt or to taste 15 g (½ oz) coriander (cilantro) leaves and stalks, roughly chopped 2 tablespoon fresh mint leaves or 1 teaspoon dried mint 500 g (1 lb/2 cups) lean minced (ground) lamb or beef ½ a small onion, roughly chopped Oil for brushing over In a food processor, blend the egg, bread and milk until smooth. Add the remaining ingredients except the onion and oil. Blend until the all the ingredients have incorporated well and the meat mixture is smooth. Add the onion and blend, using the pulse action so that the onion is finely chopped rather than pureed. Divide the mixture into 8 equal portions and flatten to about 10 cm (4 in) diameter kababs. You will find it easier to shape the kababs if you have a bowl of cold water ready to moisten your palms each time. I like to cook them on a char griller or barbecue, but you can also grill (broil) them under a gas or electric grill (broiler). Brush them with a little oil and cook them on a pre-heated char-grilling pan over medium heat or over glowing charcoal on the barbecue for 2 minutes on each side, 2½ minutes on each side if cooking under a grill. Pre-heat the grill to high for 5 minutes, then cook the kababs 7.5 cm (3 in) away from the heat source. Mridula's secret: I like to add milk in the kabab mix because the lactic acid in it makes the kababs deliciously tender. For an extra special treat, try adding single cream instead of the milk; the kababs will simply melt in your mouth! -- Clay Irving > I just need enough to tide me over until I need more. - Bill Hoest |
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