Galawat Kay Kabab Recipe | Foodstuff Diaries | Zarnak Sidhwa | Food Court docket

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Galawat Kay Kabab

Beef mince ½ kg
Coal 1 piece
All spice powder 1 tsp
Gram flour 3 tbsp
Garlic 1 tsp
Ginger 1 tsp
Coriander powder 5 tbsp
Raw papaya 4 tbsp
Inexperienced chilies 4
Cumin 1 tbsp
Eco-friendly coriander 1 tbsp
Pink chili powder 1 tbsp
Turmeric powder ½ tsp
Oil ½ cup
Onion 1 substantial

In a bowl insert beef mince and all the other ingredients. Mix nicely. Then on the beef mince mixture place scorching coal with a tiny oil and include. Now clear away coal, mix the beef mince mixture thoroughly and leave it in the fridge for about 3 hours. Then make spherical kababs and fry on both equally sides in a hot oil. Provide incredibly hot.


Chana Pulao

Rice, soaked 2 cups
Chickpeas 2 tins
Medium onion, sliced 1
Cumin seeds 1 tbsp
Salt to style
Full cloves 6
Black cardamoms 2
Green cardamoms 2
Cinnamon Stick 1 piece
Oil as needed
Drinking water as demanded
Crushed fennel 1tsp
Crushed coriander 1tsp
Green chilies 6
Yogurt 1/2 cup
Nutmeg & mace 1tsp

In a deep pot, heat the oil and include the sliced onions and Garam masala Fry until the onions become golden .Add a splash of h2o and all the spices together with yogurt Go on to cook dinner this until the onions soften and the h2o reduced to about 50 percent Include the rice, chickpeas and 3 cups of h2o. Cook dinner the rice and chickpeas on high heat, The moment the drinking water has dried out, warmth down to the lowest environment, insert nutmeg mace and steam for 10-15 minutes. Then fluff up ahead of serving heat!



Yogurt 1 cup
Black pepper ½ tsp
Salt ½ tsp
Mint leaves 2 tbsp
Green chili 1
Crushed garlic 1 tbsp

In a bowl whisk yogurt, include salt, black pepper, mint leaves, inexperienced chili and crushed garlic. Blend effectively and serve.

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