Tikya Kebab1 recipe,video recipe,how to make Tikya Kebab1 recipe

Tikya Kebab


Author Vahchef Servings 0 persons
Published August 15, 2007 Cooking Time (mins)
Main Ingredient fatless stewing steak Preparation Time mins

Description
How to makeTikya Kebab?How to cookTikya Kebab?Learn the recipeTikya Kebabby vahchef.For all recipes visit vahrehvah.com

Ingredients of Tikya Kebab

Ingredient Name Quantity Unit
channa dhal  25 Grams
fatless stewing steak  225 Grams
brown cardamom  1 Numbers
onion, chopped  1/2 Large
bay leaf  1 Leaf
fresh ginger, chopped  1 Numbers
black pepper  1/4 Teaspoons
garlic  1 Clove
salt   To Taste
paprika  1/2 Teaspoons
ghee or oil   To Fry
garam masala  1/2 Teaspoons
egg yolk  1 Numbers
fresh coriander or parsley  1/2 Cup
breadcrumbs   To Taste


Directions
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn#39;t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
About Recipe
How to make Tikya Kebab
(89 ratings)
0 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Tikya Kebab
Restaurant Style Tikya Kebab
Author : Vahchef
Main Ingredient : fatless stewing steak
Servings : 0 persons
Published date : August 15, 2007
Ingredients used in Tikya Kebab
→ channa dhal 25 Grams.
→ fatless stewing steak 225 Grams.
→ brown cardamom 1 Numbers.
→ onion, chopped 1/2 Large.
→ bay leaf 1 Leaf.
→ fresh ginger, chopped 1 Numbers.
→ black pepper 1/4 Teaspoons.
→ garlic 1 Clove.
→ salt To Taste.
→ paprika 1/2 Teaspoons.
→ ghee or oil To Fry.
→ garam masala 1/2 Teaspoons.
→ egg yolk 1 Numbers.
→ fresh coriander or parsley 1/2 Cup.
→ breadcrumbs To Taste.
How to make the recipe:
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn#39;t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

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