Saffron and Cream Sauce for Kebabs Recipe (North India)

Ingredients:
Serves: 6
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
- Spices -
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper.

Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water. Put pistachios and almonds into electric blender and grind finely, or pound with mortar and pestle. Heat the ghee or butter in a small pan and fry the ground nuts, stirring constantly. Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is thick. Serve with kebabs.

Urad Dal Kebab

Ingredients:


1. whole urad dal 2 cups (soak it for 5 hrs)

2. Maggi 1 single pack

3. bread 3-4 slices

4. chaat masala 1 tea spoon

5. red chilly pdr 1 tea spoon

6. green chilly 2-3 finely chopped

7. coriander leaves finely chopped

8. salt to taste

9. oil for frying

Method:

1. Soak whole urad dal for 5-6 hrs and boil it ,keep aside.

2. Cook plain maggi with maggi masala,( no need to add any other masala) and keep aside.

3. Take a large bowl ,add all the ingredients with maggi and dal.

4. Mash the bread properly and add this also.

5. Make tikkis out of it and deep fry (you may also shallow fry dal kabab on tawa).

6. Sprinkle some kabab masala and serve hot.

Seekh Kebab Recipe

Prep Time: 25 minutes plus 1 hour marinating time

Cook Time: approx 5 minutes on each side (total time depends on size of skillet)
Serves: 4-6









Ingredients:

Ground Lamb -1 1/4 lbs (approx 1/2 kg) – chicken or beef can also be used

Fried Onions – 1 cup (75 g)

Cilantro (Coriander) – 20 sprigs, finely chopped

Green Chilies -to taste, finely chopped

Ginger Garlic Paste – 2 Tbsp

Coriander Seeds – 2 Tbsp

Whole Dry Red Chili – 3 or to taste

Egg – 1/2, beaten

Dry Mango Powder – 1 tsp

Whole Black Peppercorns – 1/2 tsp

Garam Masala – 1 tsp

Salt – to taste

Bread Crumbs – if needed for binding

Oil – for pan frying

Method:

1. In a stainless steel pan, dry roast Coriander Seeds, Dry Red Chilies (broken) and Whole Black Peppercorns until golden brown and aroma is released. Remove spices from hot pan and allow to cool.

2. Wash and drain Meat and blot with a paper towel to absorb as much moisture as possible.

3. To the Meat, add Fried Onions, Cilantro (Coriander Leaves), Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.

4. Grind the cooled whole spices into a fine powder and add it to the meat.

5. Mix well (hands work great!), cover and keep in the refrigerator for 1 hour to marinate.

6. Remove from fridge, and mix in 1/2 of a beaten egg. If the mixture seems to “wet” to hold the shape of the kebab, Bread Crumbs can be added to absorb the moisture.

7. Heat a little Oil on a skillet.

8. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them on the hot Oil.

9. Brown the kebabs on one side, then flip them over and brown on the other side.

10. Serve hot with Mint Chutney.

Tip – If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.