Recipe of Kakori Kabab & Pudhina Chutney

Recipe of Kakori Kabab:

Ingredients:

• Mince meat (from leg without any white ligaments) 1kg
• Raw papaya (paste) 100gms
• Salt to taste
• Kidney fat 100gms

Kakori masala (A) (Roast and make powder):

• Green cardamom 10 pcs
• Black cardamom seeds ½ teaspoon
• Clove 5 nos.
• Nutmeg 1 pinch
• Mace 1 small blade
• Shahi jeera ½ teaspoon
• Rose petal 1 teaspoon
• Kebab chini 10pcs
• White pepper ½ teaspoon
• Kashmiri mirch 1tablespoon
• Yellow chilli ½ teaspoon
• Roasted gram powder 100gms

Kakori masala (B) (Make paste):

• Desiccated coconut 50gms
• Khuskhus 10gms
• Khoya 50gms
• Onion (to be sliced and fried) 100gms
• Cashew nut 25gms
• Fresh cream 100gms
• Saffron 1 gm
• Rose water 2 tablespoon
• Kewda water 2 tablespoon

                                              

Method:

•  Mince meat and fat thrice to very fine consistency
•  Add papaya paste, salt, and powder masala (A). Mix well with both  hands.
•  Add masala paste (B) along with rose water, Kewda water and saffron
•  Mix thoroughly and keep for half an hour
•  Clean and wipe skewers. Take a portion of mince mixture and stick it to  the  skewers evenly in round shape like a Seekh Kebab
•  Roast on charcoal grill. Remove carefully from the skewers.
•  Serve with pudhina chutney

                                                  

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Recipe of Pudhina Chutney:

Ingredients:

• 1 tbs peanut oil
• ½ tsp mustard
• 10 curry leaves
• 2 tbs urad dal
• 2 tbs toor dal
• 3-5 red chillies
• 2 cups washed mint leaves
• 3 tbs grated coconut
• 1 rupee coin size tamarind
• 1 tbs jaggery
• ½ tsp salt
• Water to grind

                                                   

Method:

• Heat oil in a saute pan on low flame. Add the mustard seeds and curry leaves and let the mustard splutter.
• Then add the toor dal,the urad dal and red chillies and keep sauteing until they turn golden.
• Now add the mint leaves and the salt. Adding salt with the mint leaves will help the leaves wilt faster and retain the colour.
• Take the pan off heat after 3-4 minutes. By this time the mint would have wilted and let out its juices.
• Now add the tamarind, grated coconut and jaggery to the pan.
• Once the mixture cools down, grind to a smooth paste.
• Serve with kabab.

                                                           

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