It’s the month of Ramzan – the month of peace, prosperity, and good food!
This Ramzan, we are trying our hand at some of Mum’s yummiest dishes. Try them out and make your Iftar all the more special.
Get set on a gastronomical adventure!
- Mutton Kheema – 2 cups
- Chana dal – 1/2 cup
- Egg – 1 large
- Ginger garlic paste – 2 tsp
- Garam masala – 1/2 tsp
- Coriander powder – 1 1/2 tsp
- Cumin powder – 1 tsp
- Red chili powder – 1 tsp Pepper corns – 10-12 Green chili – 4-5
- Coriander leaves – handful
- Mint leaves – 15 leaves
- Oil – 2 tbsp + for frying
- Salt as required
- Pressure cook the Channa dal for 2 whistles using little water
- Heat 2 tbsp of oil in a Kadai. Add ginger garlic paste and saute for a minute
- Add the washed and drained kheema and fry. ( You can also soak the Chana dal for an hour and boil the kheema and dal together)
- Once the raw smell goes and water dries up, add all the masalas, pepper corns, salt and fry well until the kheema is almost done
- Add the cooked Chana dal and fry for some time
- Remove from fire once the kheema is completely done. Allow to cool
- Transfer the kheema mixture into a mixer jar along with fresh coriander leaves, mint leaves and green chillies.
- Grind it without water for a few seconds
- Then add the egg and grind it for a few more seconds. Transfer the mixture to a plate, make small balls and flatten them
- Chill in the refrigerator for half an hour
- Shallow fry or deep fry as you wish
- Use one beaten egg to dip the kebab before you shallow fry if you wish to
- Squeeze some lemon on top of the kebabs and serve with dahipudina chutney and onions