Recipe Of Ghilafi kababs:
Ingredients
Mince ½ kg
Capsicum 1 very finely chopped
Tomato 1 remove seeds and finely chopped
Onion ½ cup finely chopped
Green chilies 4 chopped
Ginger 1 inch finely chopped
Ginger garlic paste 1 tbsp heaped
Lemon juice 2 tbsp
All spice 1 tsp
Salt 1 tsp
Coriander leaves finely chopped 2 tbsp
Cashew nuts 8 grinded into a paste
All spice ½ tsp
Malai 2 tbsp
Bread 1 slice soaked in water and squeezed
Green chilies 4 chopped
Ginger 1 inch finely chopped
Ginger garlic paste 1 tbsp heaped
Lemon juice 2 tbsp
All spice 1 tsp
Salt 1 tsp
Coriander leaves finely chopped 2 tbsp
Cashew nuts 8 grinded into a paste
All spice ½ tsp
Malai 2 tbsp
Bread 1 slice soaked in water and squeezed
Method
Mix chopperize mince with Capsicum 1 very finely chopped, Tomato 1 remove seeds and finely chopped, Onion ½ cup finely chopped, Green chilies 4 chopped, Ginger 1 inch finely chopped, Ginger garlic paste 1 tbsp heaped, Lemon juice 2 tbsp, All spice 1 tsp, Salt 1 tsp, Coriander leaves finely chopped 2 tbsp, Cashew nuts 8 grinded into a paste, All spice ½ tsp, Malai 2 tbsp, Bread 1 slice soaked in water and squeezed, mix all well, make into small kababs using wet hands, keep in fridge for 1 hour, before serving heat ¼ cup oil in a frying pan, pan fry 3 to 4 kababs on low heat till golden brown, serve hot with chatni.
