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Kababs By: Nasim & Murad Jamal --Just like A Tea Room


3 lbs mince meat (chhundo)
6 teaspoons of garlic/ginger paste(2 tsp per pound of keema)
1 whole bread - from a bakery(the lighter the bread the better the kababs)
2 tsp Dhana jeero
3 tsp Garam masala
1 tsp Salt (adjust to your taste)
2 tbs Soya sauce-dark
1 egg
5 Chopped hot peppers (adjust to taste)
1 tsp black ground pepper
1/2 Cup Chopped kothmir.

Soak bread in water-for about 10 minutes-then break it up finely and squeeze the water out.
Add the rest of the ingriedients and mix well. Add one beaten egg to the mixture. (It is very important that it is well mixed as the key to light kababs is the mixing-it incorporates air inside the mixture)
The mixing takes at least 15 minutes and should be done by your hands.
Fry at high heat.(very important).
Serve with fresh coconut chutney.
These are kababs to die for -it took me a while to get the hang of it-but now people who eat them cant find the difference whether he made it or I made it. (Says Nasim)

Copyright 2003 Brought to you
by The Anta Kadi and Recipes