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Pakistani Recipes

Pakistani Recipes

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Published by api-3833139
Pakistani recipes
Pakistani recipes

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Published by: api-3833139 on Oct 18, 2008
Copyright:Attribution Non-commercial


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Nargisy Kababs
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala

1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste

1 tbsp vinegar
1/4 cup
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully. Serve hot chutneyFor Filling:

4 boiled eggs, finely chopped
1 cup coriander leaves,
finely chopped
1 cup mint leaves, finely chopped

2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan

2 eggs
1/4 tsp salt
1/4 tsp turmeric powder

Chicken Mussallam

1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice

salt to taste
For Marination:
1 cup curds

1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil

Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion
and breadthwise over the leg portion carefully.
Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and

garlic to a paste.
Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again.
Add the chilli powder and beat well. Add salad oil and colour and strain through fine sieve.
Rub the batter all over the body of the chicken and well inside the slits. Let it soak in the

batter for at least 12 hours.
Thread chicken on to a thin iron rod and place it well inside the tandoor.
Remove when well done. Serve hot with onion rings and pieces of lime.

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