Gupchup Kebaab

Gupchup Kebaab

Cooking Time

Preparation Time : 20

Cook Time : 42

Total Time : 62

Ingredients

Serves 4

  • Milk 1 litre

  • Salted biscuits 10-12

  • Chopped and roasted cashews and almonds 1/2 cup

  • Raisins 15-20

  • 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

  • Cloves 10

  • 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

Directions

  • 01

    Heat the milk and stir continusly switch off the flame once it takes the form of wet mawa and let it cool.

  • 02

    Crush the salted biscuits and make powder out of it.

  • 03

    Dry roast cloves, black pepper, black cardamom, green cardamom, cinnamon stick, cumin seeds, mace and poppy seeds.

  • 04

    Grind all these dry roasted spices and make a powder.

  • 05

    Take garlic, chillies, ½ onion and grind those and keep them aside.

  • 06

    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.

  • 07

    Grease palms and faltten the dough. Cook the kabaabs in the gas tandoor.

  • 08

    Once the kebaab turns golden, turn it to another side and let it cook too.

  • 09

    Once cooked, take it out of the gas tandoor.

  • 10

    Serve hot with mint and tomato chutney.

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