Nargis kabab dakshini Asia ka ek behad lokpriya pakwan h. Isme aapko swad aur sehat ka behad baehtarin mishran milega. Aap is dish ko jarur banane ki koshish kare or luft uthaye iske behetarin swad ka.is Blog ke dwara aap jaan jaoge ke Nargis Kabab Kaise banaye.Agar aap sare tarika ko follow karte ho to aap behad he
badhiya aur tasty Nargis kabab bana paoge.Har dish ko agar ek alag andaaz se bnaye jaaye to wo kya ho sakta hai. Is blog ke dwara aap ye jaan paoge.
Ingredients (samagri)
250 grams mutton keema
1/3 cup dal (chana dal)
1 tablespoon adrakh, lehsun aur harimmirch ka paste
1/4 cup dhaniya baareeki se kate hue
2 teaspoon dhania aur jeere ka powder
1 teaspoon bhune hue jeere ka powder
1 teaspoon garam masala
1/4 teaspoon haldi powder
2 teaspoon lal mirch powder
1/2 teaspoon namak
1 tablespoon chaat masala
3 uble hue ande chhile hue
2 ande fete hue
1 cup breadcrumbs
Vidhi
Ek bartan me chana dal ko ache se dhone ka bad raat bhar foolne ke liye chhod de.
Adrakh, lehsun aur hari mirch ka paste bnale jisme adrakh aur lehsun barabar matra me aur hari mirch swad anusar dale.
3 keeme ko chalte pani(running water) me dhole lekin jada na dhoye warna keema apna swad kho skta h
keema ko adrakh, lehsun, mirch ke paste, namak, lal mirch powder, chaat masala, dhaniya powder, jeera powder, haldi, bhuna hua jeera aurr garam masala powder ke sath marinate karke raat bhar ke liye chhod de.
marinate kiye hue keema aur dal ko uski pani ko cooker me 2 seeti tak pakaye.
Ab keema aur dal ko cooker khol ke medium aanch pe tab tak pakaye jab tak jb tak ye ek paste sa ban jaye or sara pani sukh jaye au rise pakane ke dauran bich bich me thoda yhoda tel milate rahe . iske bad aap is paste me swad anusar namak milaye au ise thandha hone de.
Dhyan rakhe ki aapka paste na jada gila ho aur nahi jada sukha rahe. Ab aap isme baareek kate hue dhaniya ke patte mila de.
Kabab banana ke liye pan(tawa) me thoda tel dale. Hath pe thoda tel lagake thoda sa keema or dal ka paste apne hath me le. Ab keema ke paste ke upper ubla hua anda rakhe or puri tarah se ande keema se dhak de dhyan rahe kianda puri tarah se keema ke paste se Dhaka hua ho
Kabab ke upper breadcrumbs laga le fir fete hue ande me duba kr nikal leor fir se ise breadcrumbs me roll kar le taki iske upper breadcrumbs ki ek coating ho jaye
15-20 minute ke liye kabab ko frdge me rakh de thanda hone ke liye chhod de.
Ek kadhai me tel ko garam kr le dhyan rahe ki tel ache se garam ho taki aapke kabab ache tale ja ske. Aap ism eek jeera dal ke dekh skte agar jeera pehle neeche jaye aur fir upper aake tairne lage to samjh jaiye ki aapka tel sahi matra me garam ho chukka.
Ab aap tel me apne kabab talne kid al sakte h kein dhyan rahe ki aap ek bar me jada kabab na dal de, ek bar me 2-3 kabab tale.ek bar kabab tel me chale aanch ko medium pe karle aur kabab ko har tarf se ache se paka le.
Kabab ko talne ke bad ek plate me nikal le aur bich se kat ke hari chatni ke sath parose.
Aasha karta hun ke aapko ye tarika pasand aaya hoga aur aap ek lajawab dish bana paoge. kuch aur recipe janne ke lea comment zarur kare .Thanks. Stay Connected
