Ingredients:
- Badi elaichi (Black cardamom) 1
- Laung (cloves) 5-6
- Hari elaichi (Green cardamom) 3-4
- Jaifil (nutmeg) ½ piece
- Sabut dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Javitri (Mace) 3 blades
- Khashkhash (Poppy seeds) 2 & ½ tbs
- Chanay (Roasted gram) 3 tbs
- Namak (Salt) 1 tsp or to taste
- Khatai powder ½ tbs
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder 1 tsp
- Kala namak (Black salt) 1 tsp
- Pyaz (Onion) fried 2 large
- Hari mirch (Green chillies) 5-6
- Podina (Mint leaves) handful
- Boneless beef with 20% fat 800g
- Kacha papita (Raw papaya) paste 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kewra water 1 tsp
- Cooking oil 2 tbs
Directions:
In a frying pan,add black cardamom,cloves,green cardamom,nutmeg,coriander seeds,cumin seeds, mace and mix well.
Add poppy seeds,mix well and dry roast until fragrant.
Let it cool.
In spice mixer,add roasted spices,rasoted gram,salt,khatai powder,red chilli powder,black pepper powder,garam masala powder,black salt and blend to make powder & set aside.
In chopper,add fried onion,green chillies,mint leaves and chop well.
Add beef,raw papaya paste,ginger garlic paste and chop well.
Add ground spices,kewra water and chop until well combined.
Take out in a bowl,cover and marinate for 2-3 hours in refrigerator.
Option # 1: Grill in a pan
Combine two wooden skewers and wrap with aluminum foil.
Wet hand with water,take a mixture (75g) and thread on wooden and metal skewers and tie with kitchen twine/thread (makes 10-12).
In a wok,add cooking oil and grill kababs on low flame for 6-8 minutes,cover and cook until done (8-10 minutes).
Give coal smoke for 2 minutes.
Option # 2: Grill on Charcoal
Grill on burning charcoal until done and apply oil in between.
Serve with green chilli sauce,tamarind sauce and puri.
Ajza:
- Badi elaichi (Black cardamom) 1
- Laung (cloves) 5-6
- Hari elaichi (Green cardamom) 3-4
- Jaifil (nutmeg) ½ piece
- Sabut dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Javitri (Mace) 3 blades
- Khashkhash (Poppy seeds) 2 & ½ tbs
- Chanay (Roasted gram) 3 tbs
- Namak (Salt) 1 tsp or to taste
- Khatai powder ½ tbs
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Garam masala powder 1 tsp
- Kala namak (Black salt) 1 tsp
- Pyaz (Onion) fried 2 large
- Hari mirch (Green chillies) 5-6
- Podina (Mint leaves) handful
- Boneless beef with 20% fat 800g
- Kacha papita (Raw papaya) paste 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kewra water 1 tsp
- Cooking oil 2 tbs
Directions:
Frying pan mein badi elaichi,laung,hari elaichi,jaifil,sabut dhania,zeera aur javitri dal ker ache tarhan mix karein.
Khashkhash dal ker ache tarhan mix karein aur khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices,chanay,namak,khatai powder,lal mirch powder,kali mirch powder,garam masala powder aur kala namak dal dein aur ache tarhan blend ker ka powder tayyar ker lein & side per rakh dein.
Chopper mein fried pyaz,hari mircheoin aur podina dal ker ache tarhan chop ker lein.
Beef,kacha papita aur adrak lehsan paste dal ache tarhan chop ker lein.
Ground spices aur kerwa water dal ker ache tarhan chop ker lein.
Bowl mein nikal lein aur 2-3 hours kliya refrigerator mein marinate ker lein.
Option # 1: Grill in a pan
Do wooden skewers ko aluminum foil laga lein.
Haath geelay karein aur 75g mixture la ker wooden aur metal skewer per laga lein aur kitchen twine/thread sa bhand lein (makes 10-12).
Karahi mein cooking oil dal dein aur kababs ko halki ancch per 6-8 minutes kliya grill ker lein aur dhak ker gul janay tak paka lein (8-10 minutes).
2 minutes kliya koyla ka dhuwan dein.
Option # 2: Grill on Charcoal
Jaltay hoye koyla per grill ker lein aur bech bech mein oil lagatay rahein.
Green chilli sauce,tamarind sauce aur puri ka saath serve karein.
