- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Whole Black Urad Dal (Black Grams)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal (Chilka green moong dal)
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
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Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
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- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Beef Seekah Kebabs
(Minced Meat Roasted on Skewers)
Beef Seekh kebabs are spicy and full of flavor. These kebabs are the mixture of ground beef, ginger, garlic, onion, green chilies and garam masala along with other spices. After mixing all the ingredient handful of seasoned meat is molded on the skewer to form a sausage shape, then seekah kebabs are traditionally cooked in tandoor or roasted on open charcoal fire. After roasting kebabs are removed from the skewers then they are sliced into rounds and garnish with lemon juice and chat masala then they are served as an appetizer for the cocktail party with sliced onions and mint or green chutney. Beef kebabs can also be served as a meal with onion brown rice or as a kathi kebabs rolled with roomali roti or flour tortillas.
Ingredients:
1 Pound ground Beef
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Medium green chilies
3 Tablespoon plain yogurt
2 Tablespoons Gram flour (Besan)
2 Tablespoons melted butter
½ Teaspoon garam masala or to your taste
1 Teaspoon cumin powder
1 Teaspoon salt or to your taste
Oil
Few stems of coriander leaves (Dhania)
Also needed:
Wooden or metal skewers
Cooking measurement conversion
Measurement converter
1 Pound ground Beef
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Medium green chilies
3 Tablespoon plain yogurt
2 Tablespoons Gram flour (Besan)
2 Tablespoons melted butter
½ Teaspoon garam masala or to your taste
1 Teaspoon cumin powder
1 Teaspoon salt or to your taste
Oil
Few stems of coriander leaves (Dhania)
Also needed:
Wooden or metal skewers
Cooking measurement conversion
Measurement converter
Directions to marinate the ground beef :
1.In a blender or chopper add 1 chopped onion, garlic, ginger, green chili and
Coriander leaves and grind to make a coarse paste.
1.In a blender or chopper add 1 chopped onion, garlic, ginger, green chili and
Coriander leaves and grind to make a coarse paste.
2. Coarse onion mix will leave lot of water so try to take the water out from the
before adding to the ground beef. Too much moisture might prevent
the meat from binding properly
3. Take a lemon squeezer and place onion mixer in it and squeeze out as much
water as you can, use this liquid in another other dish.
before adding to the ground beef. Too much moisture might prevent
the meat from binding properly
3. Take a lemon squeezer and place onion mixer in it and squeeze out as much
water as you can, use this liquid in another other dish.
4. In a pan add 1 Tablespoon of oil and Besan (Gram flour) and roast until you
get nice nutty flavor. (Unroasted Besan might give raw flavor)
get nice nutty flavor. (Unroasted Besan might give raw flavor)
5. In the ground Beef add coarse onion mix, Gram flour, garam masala, Cumin
powder, yogurt and salt and mix. If you like very spicy then add more
chopped green chilies or chili powder and mix.
6. Add melted butter and mix. With the fingers mash and mix with all the
ingredients until it becomes a nice and soft lump.
powder, yogurt and salt and mix. If you like very spicy then add more
chopped green chilies or chili powder and mix.
6. Add melted butter and mix. With the fingers mash and mix with all the
ingredients until it becomes a nice and soft lump.
7. Cover the bowl and put the meat into the refrigerator for 3 hours or longer. So
that meat become little hard and it will be easy to roll on skewer.
that meat become little hard and it will be easy to roll on skewer.
Direction for making the Kebabs:
1. Chop one onion in rings, sprinkle lemon juice and some chat masala (optional)
over the onions and mix well. Keep them aside.
1. Chop one onion in rings, sprinkle lemon juice and some chat masala (optional)
over the onions and mix well. Keep them aside.
2. When ready to make kebabs remove meat from refrigerator and mix and
knead it well.
knead it well.
3. Make sure the meat is firm enough so as to shape it on the skewers. At any
point if you feel the meat is not firm, add corn flour or breadcrumbs to it.
4. Grease your hand and grease the skewers.
point if you feel the meat is not firm, add corn flour or breadcrumbs to it.
4. Grease your hand and grease the skewers.
5. With greased hand scoop out some mixture and roll into cylindrical shape.
6. Place the skewer in the middle of the roll and insert in the roll. With greased
hand rotate the skewer slowly and press the meat gently with the fingers till it
completely encircles the skewer about 5” to 6”, make sure to seal the opening
and closing points on the skewer. Keep the kebabs aside.
7. Don’t skewer more meat than what your stick or your skewers can hold.
6. Place the skewer in the middle of the roll and insert in the roll. With greased
hand rotate the skewer slowly and press the meat gently with the fingers till it
completely encircles the skewer about 5” to 6”, make sure to seal the opening
and closing points on the skewer. Keep the kebabs aside.
7. Don’t skewer more meat than what your stick or your skewers can hold.
8. If using a charcoal grill, then light the charcoals and let the grill become
medium hot. If using a gas grill, preheat burners on high, keep the lid close.
When the grill become hot reduce the heat to medium.
9. If the grill is not clean then once the grill becomes hot with a wire brush
cleans the grill.
medium hot. If using a gas grill, preheat burners on high, keep the lid close.
When the grill become hot reduce the heat to medium.
9. If the grill is not clean then once the grill becomes hot with a wire brush
cleans the grill.
10. Place the skewers on the grill. Keep them approximately 3” apart leaving
space to turn them while cooking.
11. When you first put the skewers onto the grill don’t touch it. Close the lid of
your Barbecue grill and let the meat cook for a little (3-4 minutes). This will
steam’ and cook the meat more thoroughly in the center which will make the
meat more solid and easier to work with when it is ready to be flipped.
space to turn them while cooking.
11. When you first put the skewers onto the grill don’t touch it. Close the lid of
your Barbecue grill and let the meat cook for a little (3-4 minutes). This will
steam’ and cook the meat more thoroughly in the center which will make the
meat more solid and easier to work with when it is ready to be flipped.
12. When you are ready to flip it, test how solid it is by poking it, if it’s mushy it’s
not ready to be flipped and moving it might rip the skewers right out of the
meat. If it feels like it is a bit more solid, you can flip it. At this point, you no
longer need to use the lid, and instead will want to keep the lid off so you can
brown the meat better.
13. If you can’t flip the meat easily off the grill, use a metal spatula to scrape the
bottom of the BBQ grate to gently loosen it first before flipping it.
14. Let the kebabs cook for 2 to 3 minutes then turn the skewers slowly to other
side and cook for 2 to 3 minutes then turn and cook. Keep turning the
skewers after every 2 to 3 minutes for 8 to 10 minutes or until kebabs are
cooked.
15. Do not turn the skewers around too quickly, as this caused the meat to come
off the skewers and fall down in to fire. Do not overcook the kebabs as the
meat will become hard.
not ready to be flipped and moving it might rip the skewers right out of the
meat. If it feels like it is a bit more solid, you can flip it. At this point, you no
longer need to use the lid, and instead will want to keep the lid off so you can
brown the meat better.
13. If you can’t flip the meat easily off the grill, use a metal spatula to scrape the
bottom of the BBQ grate to gently loosen it first before flipping it.
14. Let the kebabs cook for 2 to 3 minutes then turn the skewers slowly to other
side and cook for 2 to 3 minutes then turn and cook. Keep turning the
skewers after every 2 to 3 minutes for 8 to 10 minutes or until kebabs are
cooked.
15. Do not turn the skewers around too quickly, as this caused the meat to come
off the skewers and fall down in to fire. Do not overcook the kebabs as the
meat will become hard.
16. When kebab are done take them off from skewers, and serve them hot with
onion rings and dhaniya or green chutney (coriander leaves chutney) or
pudiana chutney (mint leaves chutney)
onion rings and dhaniya or green chutney (coriander leaves chutney) or
pudiana chutney (mint leaves chutney)
Tips.
1. Most of the time while grilling kebabs started falling apart over the flames. In
that case you can add some corn flour or bread crumbs.
2. If All Else Fails, Don’t Use Skewers
Who said it was a hard rule that we have to use skewers? Make a oval roll and
cook on the grill or pan! Sure its a lot more flipping since you’ll be flipping
each meat ball one by one but that’s not really such a big deal is it? Just turn
the rolls around with the thongs gently until they get cooked.
1. Most of the time while grilling kebabs started falling apart over the flames. In
that case you can add some corn flour or bread crumbs.
2. If All Else Fails, Don’t Use Skewers
Who said it was a hard rule that we have to use skewers? Make a oval roll and
cook on the grill or pan! Sure its a lot more flipping since you’ll be flipping
each meat ball one by one but that’s not really such a big deal is it? Just turn
the rolls around with the thongs gently until they get cooked.
3. Kebabs could be cooked in the frying pan or griddle. Place a griddle on the
stove and grease it. Heat the skillet. Place the kebabs on the griddle and fry.
stove and grease it. Heat the skillet. Place the kebabs on the griddle and fry.
4. Kebabs could be cooked in oven instead of barbecue grill. On the baking tray
lay skewers across and cook on 400 degree or you can cook kebabs even in
the frying pan.
5. You could also cut the Kebabs into bite size pieces and serve them as a snack
with chutney.
6. If you do not have lemon squeezer then you can squeeze the water out by
squeezing in between your palm or take a piece of cloth or double layer of
paper towel, transfer mixture to the cloth, fold cloth over mixture and press
gently to start extracting liquid. Lift up towels and form a bundle. Squeeze
gently over sink to remove excess liquid
7. If there is liquid left in onion mix then dry the liquid by using a paper towel.
lay skewers across and cook on 400 degree or you can cook kebabs even in
the frying pan.
5. You could also cut the Kebabs into bite size pieces and serve them as a snack
with chutney.
6. If you do not have lemon squeezer then you can squeeze the water out by
squeezing in between your palm or take a piece of cloth or double layer of
paper towel, transfer mixture to the cloth, fold cloth over mixture and press
gently to start extracting liquid. Lift up towels and form a bundle. Squeeze
gently over sink to remove excess liquid
7. If there is liquid left in onion mix then dry the liquid by using a paper towel.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Beef kebabs Roomali roti
Ground Beef shammi kebabs Pudina ki chutney
(Mint leaves chutney)
Beef frankie (Beef wraps) Chicken shammi kebabs
Beef keema with spinach Hari chutney or dhaniya chutney
(Coriander leave chutney)
Chicken keema with spinach Chicken kebabs stir fry
Beef kebabs Roomali roti
Ground Beef shammi kebabs Pudina ki chutney
(Mint leaves chutney)
Beef frankie (Beef wraps) Chicken shammi kebabs
Beef keema with spinach Hari chutney or dhaniya chutney
(Coriander leave chutney)
Chicken keema with spinach Chicken kebabs stir fry
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