SKEWER KEBABS

Ingredients:

• 500 gms boneless meat/mutton cleaned and washed

• 3 tbsp chana dal/chick pea lentils soaked in water for half an hour

• 3-4 green chillies

• 2 tbsp chopped coriander leaves

• salt - to taste

• 1 tbsp red chilli powder

• 1 tbsp ginger garlic paste

• 1 tspn garam masala powder

• 1/2 tsp turmeric powder

        •   1 tbspn Roasted gram dal powder

        •  1/2 tspn kebab chini powder

• oil for shallow frying

Instructions:

1. Firstly, in a pressure cooker, add the boneless mutton, and roast it for about two minutes.

2. Add salt, ginger garlic paste, red chilli powder, turmeric powder.

3. Add green chillies, add chopped coriander leaves.

4. Add the chana dal which has been soaked.

5. Add garam masala powder.

6. Add 1 tbsp oil and add about 1 cup of water.(or as required)

7. Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame.

8. If there is any water remaining in the mutton mixture then cook it until the water is absorbed totally.

9. Allow the mixture of mutton to cool down completely.

10. Blend the mixture of mutton into a fine paste(do not add water) then add the roasted gram dal powder and kebab chini powder and food colour (optional) mix well make,it will become soft dough texture then rest the dough paste in refrigerator for about 10 - 15 minutes for the mutton paste to become thick.

11. When you want to fry, take a small ball portion of the mutton dough, apply oil on palms and make the kabab on skewer or any shape u like.

12. Heat the tawa, add about 2 tbsp oil, place the kababs on the tawa/griddle and shallow fry until a golden brown color appears at the bottom side of the kabab.

13. Smear oil over the top of the kababs and flip them.

14. Similarly, shallow fry the rest of the side until a golden brown color appears.

15. Take them out and serve them on an absorbent paper.

16. Serve the kababs with lemon and onions.

17. Eat them along with dal or roti.