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Ingredients Jump to Instructions ↓

  1. 500 gms. finely minced kheema

  2. 1 tbsp. of thick coconut milk

  3. 2 cloves of garlic , fresh or pickled ginger and 2 fresh or pickled chillies

  4. Chopped very finely)

  5. 1 teaspoonful of ground turmeric

  6. Teaspoonful of ground cumin seeds

  7. Teaspoonful of ground almonds

  8. Teaspoonful of ground chironjee

  9. Teaspoonful of ground allspice a large pinch of ground cinnamon

  10. A large pinch of ground cardamoms

  11. A small pinch of ground cloves

  12. 1 teaspoonful of ground coriander

  13. 1 tablespoonful of besan

  14. Salt to taste

  15. Few mint leaves

  16. Teaspoonful of dry curds ( dahi )

  17. Handful of coriander leaves .

Instructions Jump to Ingredients ↑

  1. In a little ghee , fry for 3 to 4 mins, onion , garlic , fresh ginger , fresh chillies.

  2. Then add the chopped coriander leaves , well washed, ground coriander, ground turmeric , ground cumin seeds , ground almonds , ground chironjee, ground allspice , ground cinnamon , ground cardamoms, ground cloves and besan.

  3. Mix thoroughly and continue the slow cooking for about 5 mins. longer.

  4. Then add the finely minced kheema.

  5. Cook for 10 mins. longer. Add salt .

  6. Turn out the contents of pan and either grind or pound this mixture into a fine paste.

  7. Blend together dry curds and fresh mint with a pinch of salt .

  8. Then take sufficient meat paste to form a ball the size of billiard ball, and depress this ball gradually in the palm of your hands until you produce a shallow depression, in which you place tsp. of the curds or dhye mixture.

  9. Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet.

  10. These cutlets are fried to a golden brown.

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