Mixed Vegetable Kabab in Handi Curry Recipe

Mixed Vegetable Kabab in Handi Curry Recipe

Ingredients :

1. Onion / Vengayam – 1 cup

2. Mixed Vegetables – 1 cup (steam cooked)

3. Potato / Urulai Kizhangu – 2 small (cooked and mashed)

4. Coriander Leaves / Kothamalli Ilai – few finely chopped

5. Dill Leaves – few chopped

6. Green Chili’s / Pachai Milagai – 2

7. Ginger / Inji

8. Coriander Cumin Powder – 1 Ts

9. Turmeric Powder – 1 Ts

10. Garam Masala Powder

11. Pepper Powder / Milagu Thool

12. Cumin Seeds / Seerakam

13. Salt

14. Oil / Yennai

(Ingredients For Handi Curry)

1. Onion / Vengayam – 1 cup

2. Green Chili’s / Pachai Milagai – 2

3. Tomato Puree

4. Thick Yogurt / Thayir – 1 cup

5. Coriander Leaves / Kothamalli Ilai – finely chopped

6. Turmeric Powder / Manjal Thool – 1 Ts

7. Coriander Cumin Powder – 1 Ts

8. Red Chili Powder – 2 Ts

9. Ginger Garlic Paste / Inji Poondu Vizhuthu

Method :

(For Making Kabab)

1. Take a pan add oil and heat it, add cumin seeds and let it splutter

2. Then add green chili and garlic, saute them well, then add onions, coriander cumin powder, turmeric powder, and dill leaves, mix and saute them well. Add the steam cooked mixed vegetables and cook for another 2-3 minutes

3. Now let the vegetable masala mixture cool, then grind it to a fine paste, then add it to a mixing bowl, also add other ingredients like mashed potato’s, garam masala powder, coriander leaves, salt, and some flour for binding, mix all ingredients together well, make small balls out of it and flatten them a little, fry them in oil, until they turn golden brown in color, the kabab ‘s are ready

(For Making Curry)

1. Take a pan add oil and heat it, then add onions, green chili’s, saute them well, add turmeric powder, coriander cumin powder, red chili powder, mix and saute them well

2. Then add ginger garlic paste, mix and saute well until raw flavor is gone, add tomato puree, mix well and cook. Now add yogurt, shredded coconut (optional), garam masala powder, and salt, mix and let the curry cook for sometime, then add the kabab (break them to slightly bigger pieces) to the curry, mix well and remove from stove after 1-2 minutes, Garnish with coriander leaves, the recipe is ready

Steamed Afghani Kabab

Steamed Afghani Kabab

Ground Beef//lamb 1 1/2 lbs
Onions 3 medium
Garlic 2 1/2 tsp
Coriander Powder 2 1/2 tsp
Salt 1 1/2 tsp or according to your taste
Turmeric Powder 1 tsp
Black Pepper Powder 1 tsp
Tomatoes 7-8 large
Green Peppers 4-5
Cilantro 1/2 bunch chopped
Oil 1 to 1 1/2 cup or according your desire
Video Rating: / 5

Aloo Keema Recipe Minced Beef & Potato Curry Indian Masala

Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttp://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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