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Recipes in English
>>
Kebab / Tikka Recipes >>
Pasinda Kebabs |
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Thin meat slices
roasted on skewers |
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A slab of lean
meat 450 gm |
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Butter for
basting |
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Black
peppercorns 16 |
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Cardamoms 5
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Cloves 5
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Coconut,
desiccated 30 gm/2 tbs |
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Cumin (jeera)
seeds 5 gm/1 tsp |
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Garlic,
chopped 10 cloves |
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Ginger,
chopped 15 gm/2” piece |
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Kachri
(tenderizer) 5gm/1 tsp
or |
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Nutmeg (jaiphal)
powder 1.25 gm/ 1/4 tsp |
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Onions,
chopped 60 gm/ 1/4 cup |
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Poppy seeds (khus
khus) 5 gm/1 tsp |
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Raw papaya
paste 7.5 gm/1 1/2 tsp |
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Red chilli
powder 5 gm/1 tsp |
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Salt to taste
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Yogurt 180 gm/
2/3 cup |
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- Cut
meat into slices 3 1/2 inches long. 1 1/4 inches wide and
three-fourths of an inch thick. Cut the slice into half
without cutting through. Leaving a join at the end. Open the
cut halves to make a single strip, approximately 6 inches
long. Beat the joints with the back of a knife to flatten
them a bit. In a mixer blend together cloves, cardamoms,
papaya or kachri, garlic, onion, ginger, cumin, coconut,
nutmeg, peppercorns, poppy seeds and yogurt. Add red chilli
powder and salt. Coat the strips with this mixture and leave
to marinade for 3 hours. Weave the skewer in and out of the
meat strips at 4 points, at regular intervals. The meat will
resemble a wavy line, with the skewer running through its
centre. Roast over an open charcoal fire or barbeque for 10
minutes. When one side is cooked, baste with butter and
roast again for 3-5 minutes.
- Time:
Preparation: 3 1/2 hours, Cooking: 15 minutes
- To
Serve: Serve as a salad with sliced onions, green
chillies and finely cut mint leaves.
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