Kabab Recipes,

Bihari Kababs


Ingredients

• ½ kg beef pasanda (thin sliced about 2- 3inches wide 4 inches in length)
• 1 tsp coriander powder
• 1 tbsp red pepper powder
• 1 tbsp garam masala powder
• ¼ tsp cardamom powder
• 1/8 tsp bay leaf powder
• 1 cup sliced onion -- fried brown and hand crushed
• 2 tbsp mustard oil
• ½ cup yogurt
• 1 ½ tsp salt as to your taste
• 4-6 tbsp kacha(raw) papaya grinded with skin
• 2 ½ tbsp Ginger Paste
• 2 tbsp Garlic Paste

Directions

1. Deep fry the Onions in hot Oil until golden. Remove from Ghee/Oil and spread on absorbent paper. Allow it to cool and then crush coarsely.
2. Mix all Spices, mustard oil, Crushed Fried Onions, Ginger, Garlic, Yoghurt and Raw Papaya. Apply on the Meat and set it aside for 3-4 hours
3. Thread the Meat on the skewers and grill on very low heat until the Kebabs are well done and brown on all sides. Turn the skewers periodically to grill evenly.
   
4. Serve with Onion Rings, Chopped Green Chilies, Lime wedge, tamarind chutney, raita and paratha
   

Tamarind Chutney

Ingredients

• 1 cup tamarind
• 3/4 cup hot water
• 1/4 cup packed jiggery date sugar* ( if necessary, chop to measure) or packed dark brown sugar
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp anise seeds
• 1/2 tsp hot chili powder
• 1/2 tsp salt

Directions

1. Mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a saucepan, pressing on and then discarding seeds and thick fibers.
   
2. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
3. Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes.
   
4. Cool completely, and then finely grind in grinder. Stir spices into tamarind mixture along with chili powder and salt