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Preparation Time : 20
Cook Time : 42
Total Time : 62
Milk 1 litre
Salted biscuits 10-12
Chopped and roasted cashews and almonds 1/2 cup
Fine chopped onions 2
Fine chopped green chillies 4
Fine chopped garlic cloves 4-5
Gratted Ginger 1 tablespoon
Chopped corriander leaves 1 tablespoon
Garam masala 1 tablespoon
Corriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Cumin seeds 1 teaspoon
Black pepper 10-12
Black Cardamom 4
Green Cardamom 2
Cinnamon stick 1/2 inch
Poppy seeds 1 teaspoon
Mace 1 small piece
Oil for frying 1 tablespoon
Salt to taste 1 teaspoon
Heat the milk and stir continusly switch off the flame once it takes the form of wet mawa and let it cool.
Crush the salted biscuits and make powder out of it.
Dry roast cloves, black pepper, black cardamom, green cardamom, cinnamon stick, cumin seeds, mace and poppy seeds.
Grind all these dry roasted spices and make a powder.
Take garlic, chillies, ½ onion and grind those and keep them aside.
In a bowl take the wet mawa, powdered biscuits, dry roasted spices, corriander leaves, mint leaves, chopped onion, almomds, cashwes, raisins and required salt and mix them well.
Grease palms and faltten the dough. Cook the kabaabs in the gas tandoor.
Once the kebaab turns golden, turn it to another side and let it cook too.
Once cooked, take it out of the gas tandoor.
Serve hot with mint and tomato chutney.
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NEENA SETH PANDEY