Handi Kabab Recipe - Yummy Traditional

Handi Kabab Recipe


handi-kabab-recipe-with-step-by-step-photos

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step by step photos

Handi Kababs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away for the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs and we recommend serving up this unique dish in the handi itself, mouth-watering kebabs recipe with gravy, it's a different version as compared to other traditional kebabs
                                 
handi-kabab-recipe


I have been doing experiments in my kitchen whether they are routine meals, baking or any BBQ recipes but always try my level best that first, I do myself then share with all if failed then try and try again nevertheless, ingredients are wasting, not care but practically 

I do first so that it didn't get the desired result then at least would get me the chance to rectify my mistakes which usually human errors, and this thing came into my experience humans must have made mistakes in their lives I believe no one  human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistakes


handi-kabab

As I told before my kitchen is my lab where I put my experiment on a daily basis, I am still is on learning process sometimes I felt whole life is less for learning a lot, my aim is not getting you bore, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences, 

I know you people will think about it what's the connection between my recipes and my thoughts am I a philosopher? not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many time loss my hopes to do something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion  and let's go to back on the recipe

This is my own handi kabab version for perfect recipe I tried much time now Alhamdulillah I am able to share with all.try out this recipe to believe in this, so let's begin with step by step photos.
Note: each and every recipe in detail with ingredients list always will found in the below instructions
Tips:
  1. Using meat is better than mince for making kabab
  2. Make sure your meat is completely dry out before goes into the food processor
  3. Ground meat should be tight so that your kabab couldn't shred
  4. If you want to make more delicious your handi kabab then must be used desi ghee in gravy 
  5. This thing enhances the taste of the recipe 
  6. Use fresh gram flour and dry roast it for 2 minutes 
  7. Fresh cream can make your kabab more delicious than tetra cream
  8. Using clay handi brings the earthy flavor in your recipe  

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handi-kabab


To prepare this recipe first we wash the meat thoroughly under the running water and cut into small pieces 
                   
wash-the-meat


Take all ingredients and prepare all veggies


prepare-all-veggies

Heat the charcoal 
          
heat-the-charcoal


Dry roast the gram flour on low heat for 2 minutes
                
dry-roast-gram-flour-on-low-heat

In a medium bowl add yogurt along with powder spices stir to combine well set aside
               
making-spiced-yogurt


Put meat pieces along with veggies and spice then chop them together for a minute 
                      
put-meat-with-spices

Now squeeze fresh lemon juice and further chop them
                         
squeez-the-lemon-juice


Then add remaining ingredients to the mince 
             
add-all-ingredients-to-the-meat


Chop them together in a food processor till turns to a fine and smooth paste


choperize-them-till-fine-paste


Transfer ground meat to the mixing bowl, place a steel/aluminum small-sized bowl in the center of kebab meat, then put heated charcoal drop a few drops ghee/oil over charcoal then covered it properly to gives a smoky flavor for a minute  and keep in the fridge for 30 minutes 
                               
gives-it-to-smoky-flavour


Divide the equal portions of the meat dough and give it to oval kabab shapes 


gives-it-to-oval-kabab-shape


Place all shaped kabab on tray or plate
                             
place-all-shaped-kabab-on-tray


Take a frying pan to add ghee and heat it on medium flame, shallow fry all kababs on low-medium flame until golden brown color from both sides
                              
fry-kabab-low-medium-flame

Fry all remaining kebabs and shift to another plate or tray keep aside

                      
place-all-fried-kababs-on-plate

Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame


heat-the-ghee-and-saute-onion-slices


Reduce the heat and pour spiced yogurt, stir to combine well keep on stirring by adding tomato puree on medium flame
                   
pour-spiced-yogurt-with-tomato-puree


Let them cook for 5 minutes or until oil is separated from masala ( spices), splash some water to the cooked masala, bring it to boil 


cook-the-masala


Then place all kebabs carefully top of the gravy, squeeze fresh lemon juice along with sprinkle garam masala coriander leaves and green chilies, simmer them for another 15 minutes on low flame 
                 
place-all-kabab-over-gravy

Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges 
                              

Now ready to serve with naan,rumali roti or chapati, and raita....
                


serve-handi-kabab-with-naan






    Handi Kebabs | Kebabs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away for the norm and calls for a handi...

    Ingredients for kabab:
    1. 400g,mince/meat  
    2. 2 soaked, bread slices  
    3. 3 tsp, cream  
    4. 1 tbsp, roasted gram flour
    5. 1 inch, ginger pcs 
    6. 1 tbsp, lemon juice
    7. 5 pcs, green chilies slices
    8. salt to taste
    9. 1 tsp, basic garam masala 
    10. I large-sized, egg  lightly beaten        
    11. 1 handful, coriander leaves   
    For Gravy:
    1. 1 large-sized onion, finely sliced
    2. 2 tsp, ginger garlic paste
    3.  1 tsp, lemon juice
    4. 1/2 tsp, red chilies flakes
    5. 1 tsp, black peppercorn
    6. 1 1/2 tsp, coriander powder
    7. Salt to taste
    8. 3 tbsp, tomato puree 
    9. 2 tbsp, yogurt
    10. 1/2 tsp, gram masala
    11. Oil/ ghee,1/2 cup/1oo ml
    For Garnishing: 
    1. Green chilies
    2. Coriander leaves
    3. Lemon wedges  
    How to make the kabab Handi?
    1. In a medium bowl add yogurt along with powder spices
    2. Such as red chili powder, salt, crushed coriander powder, and crushed black peppercorn, stir to combine well set aside
    3. Put meat pieces along with chopped green chilies, coriander leaves, ginger, salt, and garam masala
    4. Chopperize them together for a minute 
    5. Now squeeze fresh lemon juice and further, chopperize them
    6. Then add the soaked bread slices, cream, beaten egg, and gram flour to the mince 
    7. Ground them together in a food processor till turns to a fine and smooth paste
    8. Transfer ground meat into the mixing bowl, place a steel/aluminum small-sized bowl in the center of kebab meat, then put heated charcoal drop a few drops ghee/oil over charcoal then covered it properly to give a smoky flavor for a minute  and keep in the fridge for 30 minutes 
    9. Note: if you love more smoky flavor can be given smoke more than 2 minutes as desired
    10. Divide the equal portions of the meat dough and gives it to oval kabab shapes 
    11. Place all shaped kabab on tray or plate
    12. Take a frying pan to add ghee and heat it on medium flame
    13. Shallow fry all kababs on low-medium flame until golden brown color from both sides
    14. Fry all remaining kebabs and shift to another plate or tray keep aside
    15. Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame
    16. Reduce the heat and pour spiced yogurt, stir to combine well keep on stirring by adding tomato puree on medium flame
    17. Let them cook for 5 minutes or until oil is separated from masala ( spices), splash some water to the cooked masala, bring it to boil 
    18. Then place all kebabs carefully top of gravy, squeeze fresh lemon juice along with sprinkle garam masala coriander leaves and green chilies 
    19. Simmer them for another 15 minutes on low flame 
    20. Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies and lemon wedges 
    21. Now ready to serve with naan,rumali roti or chapati and raita....   
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