Kabab samosa is a traditional dish of my home town faizabad.kabab samosa can be eaten in breakfast as well as in lunch.
Ingrediants for kabab |
|
Beef mince | 1/2 kg |
black cardemom | 1 |
green cardemom | 2 |
clove | 2-3 |
red chilli | 2 |
black pepper | 5-10 |
cumin seeds | 1/2 tspn |
coriender seeds | 1 tspn |
cinemonstics | 1" |
ginger garlic paste | 1tblspn |
poppy seeds(khaskhas) | 1tblspn |
coconut | 1-2"piece |
raw papaya paste | 1tspn |
onion finely chopped. | 2 medium size |
chopped green chilli | 2 |
chopped mint leaves | 1-2 tblspn |
gram flour | 2 tblspn |
salt to taste | |
oil for fry |
Ingrediants for samosa |
|
whole wheat flour | 1cup |
baking soda | 1/2 tspn |
water |
Method for kabab
- Heat a pan or griddle on medium heat and roast the black cardemom, green cardemom, clove,red chilli, black pepper, cumin seeds,coriender seeds,cinemonstics till slightly darker and aromatic.Remove from heat, grind to a fine powder in a grinder.
- Cut and fry the onions keep aside.
- Heat some oil in a pan fry coconut in it.Make a paste of coconut and poppy seeds.
- Saute the besan without oil on tawa.
- Take mince beef in a mixing bowl and add raw papaya, green chilli, grounded spices, ,coconut-khaskhas paste,sauted besan and fried onions,chopped mint and salt.
- Mix well and keep aside for 1-2hrs.
- Now make small patties from the meat mixture and shallow fry it on low flame serve hot.
Method for samosa
- Mix whole-wheat flour,baking soda and yeast or bread add water to make the thick consistency batter and keep aside for 1-2 hrs.
- Heat the oil in a frying pan on medium high heat.
- Take 1 tblspn batter, gently stretch it lengthwise with your fingers and carefully drop it into the oil.
- Fry samosas until puffed and golden brown.
- Remove the samosas and place over a paper towel so the excess oil is absorbed.
- Serve hot with kabab.
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