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Whenever I plan to throw a party or have to go to a pool lunch/dinner I tend to turn to my dad's recipe of these amazing shaami kababs. As I have mentioned before in one of my blog posts that these kababs can beat the famous Tunday Kababi of Lucknow anytime. Over the years I myself have mastered the recipe. It's quite simple, all you have to do is stick to the right proportions. And, oh! these kababs go best with the green chutney.
Wash the keema properly in a sieve and let all the water drain out.
Mix all the ingredients except oil in a pressure cooker and cook till at least 5-6 whistles are blown.
Once the mixture cools down grind it into a paste.
If the consistency of the paste cover it with a foil and keep it in the freezer for half an hour. This will thicken the paste up.
Heat oil in a non stick flat pan, make small patties with the paste and shallow fry them till they turn golden brown on both sides.
Serve the steaming hot kababs with onion rings, green chutney and parantha or pav.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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