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| Tandoori Dum Resha Kebab | https://ourcuisines.blogspot.com/ |
How to make Tandoori Dum Resha Kebab?
Heavenly Yummilicious Aromatic Tandoori Dum Resha Kebab (Smoked Thread Kebabs)!!, which I made by my own mind, obviously my own creation!! The Threads Of Meat And The Smell Of Charcoal Ufff!!!! No One Can Resist!!!Dua Fasih
When I Was not well my sweet brother bought dinner (Kebabs) from outside. Those Kebabs were so much tasteful!!!! So I tried to make the same and Alhamdullilah I got '100% Same Taste'. I served Kebabs with homemade 'Lachedar Paratha, Green Raita, Imli Sauce and Ketchup. Let's Start the recipe of Tandoori Dum Resha Kebab (Smoked Thread Kebabs)
Ingredients:
- Beef Cubes - 750 Gram (No Fat Meat)
- Gram Lentil (chana dal) - 1 Cup (Soaked)
- Boiled Potato - 1 Medium Size (Mashed)
- Ginger Garlic Paste - 2 TableSpoons
- Tikka Masala powder - 4 TableSpoons (Heaped)
- Tandoori Masala powder - 2 TableSpoons (Heaped)
- Red Chili Powder - 1 TableSpoon (Heaped)
- Whole Spice Powder (Garam Masala) - 1 TableSpoon
- Chinese Salt - 1/3 TeaSpoon (Leveled), (optional)
- Cinnamon Powder - 1 TeaSpoon (Leveled)
- Green Cardamom Powder - 1 TeaSpoon (Leveled)
- White Cumin Seeds - 1 TableSpoon
- Salt - To Taste
- Black Pepper Powder - 1/3 TeaSpoon
- Eggs - 3 (2 For Adding, 1 For Coating)
- Green Chili - 2 TableSpoons (Fine Chopped)
- Onion - 1 Medium (Fine Chopped)
- Mint Leaves - 4 TableSpoons (Fine Chopped)
- Fresh Cilantro (Green Coriander) - 4 TableSpoons (Fine Chopped)
- Hot Charcoal - 4 to 5 Pieces Oil - For Shallow Frying
Instructions:
- Take a pot, add beef cubes, salt and 2 liters of water and cook on high heat till the first boil comes, remove all dirt foams which comes on the surface.
- Now add ginger garlic paste, black pepper powder, Red Chili Powder, cumin, Cinnamon Powder, Chinese salt, garam Masala powder, green cardamom powder, Tandoori Masala, Tikka masala (3 tablespoons, rest 1 tablespoon will use later) and stir well.
- Cover and let it cook on medium high flame till meat is very tender.
- Add soaked gram lentil, when beef cubes get tender and 90% done. Cover again and cook more until lentil (chana dal) gets soft.
- Check by pressing with the back of a spoon lightly if your meat and lentil get easily mashed then cook on high flame and dry all water).
- Now let it cool at room temperature.
- By using Batan Stone (Sil Batta) Or Brass Mortar & Pestle (Hawan Dasta) to make thready meat (resha) and to mash the lentil.
- Now add one mashed potato, 1 tablespoon heaped Tikka Masala powder, chopped green chili, finely chopped onion, fine chopped mint & cilantro and add 2 eggs and mix well with your hands.
- (check salt and pepper and adjust according to your taste. But spice level should high as it's little spicy kebab after all its tandoori!!
- Now give a smoke of 2 hot charcoals in kebabs Masala by placing a hot charcoal on the surface of the aluminum foil and put in the kebab mixture pot/bowl. Put little oil on hot charcoal so that it can give nice smoky flavor all over the kebabs. Cover and leave for 5 to 10 minutes.
- Now make kebab patties (shami kebab shapes). You can freeze them at this stage for later use.
- Dip in beaten egg and shallow fry the patties in batches from both sides.
- Enjoy with your favorite dip as a snack or as a side dish or in your holiday special breakfast.
It's optional, you can give it a hot charcoal smoke again after frying and before serving. for more smoky flavor, if you are an extremist tandoori love like me
Serve with Layered Paratha's (Lachedar Paratha) Green minty spicy yogurt (raita), Sweet and Sour Tamarind Sauce (Imli ki chutney) and ketchup.
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| Tandoori Dum Resha Kebab | https://ourcuisines.blogspot.com/ |
Yummmilicious...
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Recipe by Dua Fasih
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1 Comments
Wow!!! Yummyyy!!
ReplyDeleteThank you so much for your valuable comment!