IFB 25BCSDD1, Instructions Manual

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seeds-roasted,
4 cloves garlic,
1 teaspoon garam masala,
1 teaspoon black cumin seeds
roasted
1 tablespoon coriander seeds
roasted,
1 teaspoon grated green
ginger ;
salt to taste;
2 green chilies (chopped),
1 large onion-finely chopped,
2 large eggs,
3 tablespoons chopped green
coriander,
3 tablespoons bread crumbs.
the chopped coriander and mix
thoroughly.
Divide the mixture into 16 portions.
First roll each one into a ball and then
flatten into a fat round disc.
Dip each kabab in the beaten egg and
then roll it over the bread crumbs.
Cook
kebab by selecting the
menu .Serve with garnishing and
chutney of your choice.
44
Chicken
kebabs
Heat
resistant
flat dish
Minced meat-500gms
1 Onion chopped very fine
Garlic paste -6 cloves
Ginger paste -1tbsp
Fresh chopped coriander
Lemon Juice-1 tbsp
Yogurt (not sour)
Garam masala -1 tsp
Green chillies very finely -2
tsp, chopped (optional) ,
Salt to taste
Vegetable/ canola/ sunflower
cooking oil for basting kebabs
while cooking
1 large onion cut into thin rings
(to serve the kebabs on) Mix all the ingredients till all the
ingredients are well blended. Cover the
bowl with cling film and put into the
refrigerator for an hour. Soak bamboo
skewers in water to prepare the
kebabs. Remove the meat mixture from
fridge and divide the mix into equal
portions. Take each portion and form it
into a long kebab while pressing on to a
skewer. Do this till the mix has firmly
adhered to the skewer. Put some oil on
your hands to prevent meat from
sticking. Cook the kebab Basting with
cooking oil as required selecting the
menu.
Turn the kebab as often as
required . Serve piping hot on a bed of
onion rings, with Mint-Coriander
Chutney