EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Ingredients:

  • 1 Kg Beef Mince ( 20% Fat)

  • 1 medium Onion

  • 6 Green Chilies

  • 1/2 Bunch Coriander Leaves

  • 1 Tbsp Ginger Garlic Paste

  • 1 Tsp Salt

  • 1 Tsp Crushed Red Chilies

  • 1 Tsp Whole Dried Coriander

  • 1 Tbsp White Zeera

  • 6 Whole Black pepper

  • 1 Tsp Garam Masala Powder

  • 1 Egg

  • 5 Tbsp Garam Flour (Besan)

  • Oil for Frying

Beef Seekh Kabab

Method:

Take one third of the washed and drained minced beef.

Add all the spices, egg, Fresh Coriander, Green Chilies, onion and chop in a chopper till every thing is well combined.

Mix this chopped mixture with the left over mince. Add Garam Flour (Besan).

Mix well with hands, refrigerate for at least 30 minutes.

Take a bamboo stick/skewer/straw. Wet your hands with water, take a handful of mince mixture and make ball.

Insert the stick in the ball and press it gently between palm and fingers to make seekh kababs.

Remove the stick and place kababs on tray.

Refrigerate for 30 minutes before shallow frying.

Shallow Fry the kababs till nice brown on all sides.

SERVE WITH PODINA RAITA!!!

Notes

  1. Take Fresh Beef with 20 % fat content for soft & Juicy kababs.

  2. Make Sure beef is well drained. Even a little water will result in soft mixture, difficult to handle and make good seekh kababs.

  3. Chop the mixture in chopper till mince is very very thin and Slimy to touch.

  4. Do not Chop all mince as it will make kababs hard after frying.

  5. While frying, make sure not to turn sides till brown from one side.

  6. Fry on medium high heat.

  7. Stays fresh in freezer for up to a month.