Kakori Kebab | Rewind With Rakhee | Classic Recipes | Rakhee Vaswani

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Galouti Kebab | Best Kebab Recipe – Homemade Kebabs | The Bombay Chef – Varun Inamdar

Learn how to make classic Galouti Kebab absolutely delicious and lavish dish by Chef Varun Inamdar Chef Varun Inamdar is here and this time he brings to your kitchen the pride of Lucknow's food cuisine Galouti Kebab. Relish yourself with this love kebabs at home, so watch and learn how to make Galouti Kebab only on Get Curried. Ingredients ( 15 kebabs ) ½ kg Mutton Kheema 2 tbsp raw papaya Salt to taste 1 tbsp ginger 1 tbsp garlic 2 black cardamom 8 cloves 1 tbsp poppy seeds 6 pepper corns ½ tsp cinnamon ½ blade mace 6-8 cardamom seeds 1 tsp chilly powder Grated nutmeg 1 onion (browned) ½ cup coriander leaves 4-5 dried green chilly 3 tbsp roasted gram flour 1 egg Onion rings, Mint & Lemon ( garnish) Method - Grind together – bay leaf, black cardamom, cinnamon, dried green chilly, grated nutmeg,mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw payaya with the skin, run it into a smooth and fine paste. - Add coriander leaves & egg into the paste and run it till it turn into a smooth paste - Take the meat and add it into the grinder and grind it to run it into a smooth paste - Add some salt and mix it properly - Add the masala paste and evenly mix it with the meat. - Add a spoonful of roasted gram flour and mix it evenly and properly - Take a scoop of mixture and form a patty shape and place it on a plate - Refrigerate the patties for 10 minutes - In a pan heat some oil on medium flame, and place the kebabs and fry them - Garnish it with lemon juice onion rings and bunch of fresh mint. - The Galouti Kebabs are ready to be served! Share this video on Facebook - https://goo.gl/rIE9ri Tweet about it - https://goo.gl/j1WkXj Host : Varun Inamdar Director: Vaibhav Dhandha Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Subscribe and Get regular Updates: https://www.youtube.com/user/Getcurried?sub_confirmation=1 https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried

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Red Velvet Cake | Rewind With Rakhee | Classic Recipes | Rakhee Vaswani

Rewind With Rakhee highlights different food trends of the 20th century from across the globe. Host & Chef Rakhee Vaswani recreates some classics trends and adds her own modern twist to them. Follow us on : www.livingfoodz.com -Facebook : https://www.facebook.com/LivingFoodz -Twitter : https://twitter.com/LivingFoodz -Instagram : https://www.instagram.com/livingfoodz #food #livingfoodz #streetfood #recipes #recipeinhindi #hindi #tasty #dinner #lunch #breakfast #diet #dietplan #healthyrecipes #indianfood

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Kakori Kebab | Kakori Kebab Recipe

Kakori Kebab Servings - 2 - 3 INGREDIENTS Green cardamom - 6 pods Black peppercorns - 15 Cloves - 7 pods Mace blade - 2 Coriander seeds - 1 tablespoon Cumin seeds - 1 tablespoon Black cardamom - 4 pods Poppy seeds - 30 grams Coconut - 50 grams Saffron - 1/4 teaspoon Cashews - 100 grams Fried onions - 60 grams Khoa - 140 grams Mutton keema - 800 grams Salt - 1 tablespoon White pepper powder - 1 tablespoon Nutmeg - 1/2 teaspoon Roasted gram flour - 100 grams Ginger garlic paste - 2 tablespoons Yellow chili powder - 1 teaspoon Raw papaya paste - 200 grams Rose water essence - 1 tablespoon Ghee - for brushing Charcoal Ghee - 1 teaspoon PREAPARATION 1. In a blender, add 6 pods green cardamom, 15 black peppercorns, 7 pods cloves, 2 mace blade, 1 tablespoon coriander seeds, 4 pods black cardamom, 30 grams poppy seeds, 50 grams coconut, 1/4 teaspoon saffron, 100 grams cashews, 60 grams fried onions, 140 grams khoa and blend all the ingredients well. 2. Keep aside. 3. In a blender, add 800 grams mutton keema, 1 tablespoon salt, 1 tablespoon white pepper powder, 1/2 teaspoon nutmeg, 100 grams roasted gram flour, 2 tablespoons ginger garlic paste, 1 teaspoon yellow chili powder, 200 grams raw papaya paste, 1 tablespoon rose water essence and blend well. 4. Transfer this mixture into a bowl. 5. Add the blended khoa mixture in it and mix well. 6. Refrigerate for 30 minutes. 7. Grease your hand with ghee and take some mixture in your hands. 8. Start shaping them around the wet wooden skewers. 9. Place them on a baking tray. 10. Brush it with ghee. 11. Preheat the oven to 430°F/220 °C. Bake for 20 minutes. 12. Remove it from oven place it on a plate. 13. Place a aluminium foil on top it. 14. Place a boring charcoal and spread ghee on top. 15. Cover for 2-3 minutes and let the kebabs soak in all the smoky flavor. 16. Serve hot.

Rewind With Rakhee highlights different food trends of the 20th century from across the globe. Host & Chef Rakhee Vaswani recreates some classics trends and adds her own modern twist to them.


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