The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits recipes.


♣ Chicken Seekh Kabab 6-8

♣ Tomato purée pureed 3 medium

♣ Oil 2 tablespoons

♣ Bay leaves 2

♣ Green cardamoms 4-5

♣ Cloves 3-4

♣ Cumin seeds 1 teaspoon

♣ Ginger finely chopped 1 tablespoon

♣ Garlic finely chopped 1 tablespoon

♣ Onions finely chopped 2 medium

♣ Turmeric powder 1/4 teaspoon

♣ Red chilli powder 1/2 teaspoon

♣ Coriander powder 1 teaspoon

♣ Meat masala powder 2 teaspoons

♣ Roasted cumin powder 1/4 teaspoon

♣ Salt to taste

♣ Garam masala powder 1/2 teaspoon

♣ Fresh mint leaves 15-16

♣ Juice of 1 lemon

♣ For garnishing

♣ A fresh mint sprig

♣ Lemon wedge 1

Prepare to Beef Seekh kabab:

Method 1

Heat oil in a non-stick kadai. Add bay leaves, green cardamoms, cloves and cumin seeds and sauté till fragrant. Add ginger and garlic and sauté till garlic turns golden.

Method 2

Add onions and sauté till light golden. Add tomato purée and sauté for 4-5 minutes. Add turmeric powder, red chilli powder, coriander powder, meat masala powder, roasted cumin powder and salt and sauté for 4-5 minutes.

Method 3

Halve each kabab and add. Add 1 cup water and cook for a minute. Add garam masala powder, mint leaves and lemon juice and mix well.

Transfer into a serving bowl. Garnish with a mint sprig, lemon wedge and serve hot.

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