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We hope you got insight from reading it, now let’s go back to kakori kabab nawabs favorite recipe. To cook kakori kabab nawabs favorite you need 30 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Kakori kabab nawabs favorite:
- You need 1 kg mutton mince
- Prepare 1 onion
- Use 3 tbsp brown onion
- Take 4 green chilly
- You need 12 clove garlic
- Provide 2 " piece ginger
- Take leaves Some coriander
- Use 2 tbs raw papaya
- Use 2 tbsp ghee
- You need 12 cashewnut
- You need 2 tbs coconut grated
- Use 2 tbs poppy seeds
- Provide 2 tbs charonji
- Get 1 tbs cumin seeds
- Use 3 red chilly
- Prepare 1 tbs coriander seeds
- Take 4 green cardamon
- You need 3 black cardamom
- You need 10 black pepper
- Use 5 clove
- Prepare piece Small Jaifal
- Provide 2 piece javatry
- Provide 1 bayleaf
- Take 1 teaspoon rose water
- Take 3 drops ķewra
- Use Some thered casar
- Provide 1/2 teaspoon grind garam masala
- Get 2 tbs fresh malai
- You need 3 tbs basan
- You need 2 tbs curd drain water
Instructions to make Kakori kabab nawabs favorite:
- Wash mince and keep asaid drain water well press hand and grind in mixer jar 3 times keep aside
- Take a bowl add some hot water and add poppy seeds and keep aside grind in jar raw papaya keep aside
- Grind in mixer jar cumin black pepper clove bay leaf red chilli black cardamom green cardamom jaifal javatry grind into powder take bowl add rose water and caesar thered keep asaid
- Take a pan add 1 tbs oil add cashwnut stir fry add charonji and brown onion stir fry add coconut and add poppy seeds and grind them well
- Take a pan add 1 tsp oil and add onion garlic ginger green chilli stir fry and grind with coriander leaves and fain past and keep asaid
- Take mince add grind raw papaya mix well add curd and malai mix well and add ginger garlic onion green chilli coriander leaves paste and mix well add brown onion cashwnut charonji coconut mix well and add jaifal javatri black pepper black cardamom green cardamom clove cumin seeds coriander seeds bay leaf red chilli powder mix well add grind garam masala rose water casar kewara mix well add basan mix well keep in fridge 3 hours
- After 3hours burned kol and keep in foil and keep in mince mixer and put clove green cardamom few drops oil and cover 5 minutes and shape kabobs and shallow fry and garnish lettuce leaves tomato's cucumber and lemon onion
- Ready to serve with mint curd chattny and paratha
- Enjoy with your family take care eat well I hope you all friends like my recipe see you again with next recipe always happy and smile bye
Brought down by the nawabs of Awadh, it was popularized by the British who liked to have Kakori Kabab for 'mango. Yes, I ate them all alone! The name Kakori originated from the small town of Uttar Pradesh named Kakori. This place is famous in history because of the great train robbery during the The Kakori kebab is a delight for the non vegetarian foodies. It has the melt-in-mouth taste which is the specialty of the Awadhi kebab recipes. Последние твиты от Kakori Kababs (@KakoriKababs).
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