Recipe: Perfect Curd Rice Seekh Kebab

Curd Rice Seekh Kebab. Made with hung curd, cottage cheese and melange of spices Paneer Kabab is a popular North Indian recipe. As a tea time snack, party appetizer or wrapped in a rumali roti these paneer kebabs taste best ar grilled or roasted seekh kebabs. It is a veg seekh kebab recipe that even Non vegetarians also enjoy.

Curd Rice Seekh Kebab It was in their reign that the humble kebab was re-imagined in so many avatars. Galouti, shami, chapli, tunday, kakori- there are so many kinds of kebabs that we may have lost the count. One of our all-time favourite kebabs is mutton seekh kebab. You can cook Curd Rice Seekh Kebab using 14 ingredients and 3 steps. Here is how you achieve it.

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Ingredients of Curd Rice Seekh Kebab

  1. It’s 1 cup of hung yogurt (makes 10-12 koftas).
  2. Prepare 1 & 1/2 cups of cooked rice, mashed.
  3. You need 1-2 tbsp. of fried onion.
  4. It’s 1-2 of green chilies, chopped.
  5. Prepare 2 tbsp. of mint leaves, chopped.
  6. It’s to taste of salt.
  7. You need 1/2 tsp. of roasted cumin powder.
  8. You need 1/2 tsp. of red chilli flakes.
  9. It’s 1/2 tsp. of roasted cumin powder.
  10. Prepare 1/2 tsp. of garam masala powder.
  11. You need pinch of turmeric powder.
  12. It’s 1/2 cup of rice flour.
  13. Prepare 2-3 tbsp. of oil to shallow fry.
  14. Prepare as needed of few skewers, soaked in water for 30 minutes.
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Kebabs: Kebabs are eaten as starters during the food. Kebabs are a delicacy and are enjoyed by the people. Kebabs can be made by both chicken or mutton mince. Seekh kebabs, shami kebabs or malai kebabs, one can never have enough of these delectable kebabs on the table.

Curd Rice Seekh Kebab instructions

  1. In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time..
  2. Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time..
  3. Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in colour. Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney..
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The sheer variety of chicken kebabs makes us drool and crave even more! The word kebab is derived from the Arabic word 'Cabob', which means to burn or char. It indicates the smoky, char-grilled texture that can easily get us hooked. Seekh kebabs are generally roasted over a barbecue, deep-fried or sautéed in oil over a pan but here we've got a stellar seekh kebab recipe where they are baked. In the recipe, minced chicken is mixed and marinated in egg, chilli powder, salt, pepper, onion and the ginger-garlic paste.

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