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 from 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.
I have been doing experiments in my kitchen, whether they are routine meals, baking, or any BBQ recipes, but I always try my level best first. I do it myself and then share it with all. If I fail, then I try and try again. Nevertheless, the ingredients are wasting, not caring, but practically.
I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that 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 mistake.s
As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, 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,
As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, 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 times lost my hopes of doing 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 of the perfect recipe. I have tried many times now, Alhamdulillah, I can share it with all. Try out this recipe to believe in this, so let's begin
Note: each and every recipe in detail, with an ingredients list, will always be found in the instructions below
Tips:
- Using meat is better than mince for making kabab
- Make sure your meat is completely dried out before it goes into the food processor
- Ground meat should be tight so that your kabab won't shred
- If you want to make a more delicious handi kabab, then you must use desi ghee in the gravy
- This thing enhances the taste of the recipe
- Use fresh gram flour and dry roast it for 2 minutes
- Fresh cream can make your kabab more delicious than tetra cream
- Using a clay handi brings the earthy flavor to your recipe
To prepare this recipe, first wash the meat thoroughly under running water and cut it into small pieces.
Take all ingredients and prepare all veggies.
Heat the charcoal
Put meat pieces along with veggies and spices, then grind them together for a minute.
Heat the charcoal
Dry roast the gram flour on low heat for 2 minutes
In a medium bowl, add yogurt along with powdered spices, stir to combine well set aside.
Put meat pieces along with veggies and spices, then grind them together for a minute.
Now, squeeze fresh lemon juice and further grind them.
Then add the remaining ingredients to the mince.
Chop them together in a food processor till they turn into a fine and smooth paste.
Divide the equal portions of the meat dough and shape the meat into oval kabab shapes.
Chop them together in a food processor till they turn into a fine and smooth paste.
Transfer ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal, drop a few drops of ghee/oil over the charcoal, then cover it properly to give a smoky flavor for a minute, and keep in the fridge for 30 minutes.
Place all the shaped kababs on a tray or plate.
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 all remaining kebabs and shift to another plate or tray, keep aside.
Fry all remaining kebabs and shift to another plate or tray, keep aside.
Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices in the ghee and saute them for a minute, then put ginger garlic paste and fry with onion for a minute on medium flame.
Reduce the heat and pour spiced yogurt, stirring to combine well. Keep on stirring by adding tomato puree on a medium flame.
Let them cook for 5 minutes or until the oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil.
Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala, coriander le,ave,s and green chilies, and simmer them for another 15 minutes on low flame.
Handi kabab is done, transfer to the serving clay pot or another dish, and garnish with coriander leaves, green chilies, and a lemon wedge.s
Now ready to serve with naan,rumali roti or chapati, and raita....
Now ready to serve with naan,rumali roti or chapati, and raita....
Handi Kebabs are normally pan-fried, grilled, or dunked into a deep
fryer. But this recipe breaks away from the norm and calls for a handi...
Ingredients for Kabab:
- 400g, mince/meat
- 2 soaked bread slices
- 3 tsp, cream
- 1 tbsp roasted gram flour
- 1 inch, ginger pcs
- 1 tbsp lemon juice
- 5 pcs, green chili slices
- salt to taste
- 1 tsp, basic garam masala
- I have large eggs, lightly beaten
- 1 handful of coriander leaves
For Gravy:
- 1 large onion, finely sliced
- 2 tsp ginger garlic paste
- 1 tsp lemon juice
- 1/2 tsp dried chili flakes
- 1 tsp, back peppercorn
- 1 1/2 tsp coriander powder
- Salt to taste
- 3 tbsp tomato puree
- 2 tbsp yogurt
- 1/2 tsp, gram masala
- Oil/ ghee,1/2 cup/1oo ml
For Garnishing:
- Green chilies
- Coriander leaves
- Lemon wedges
How to make the Kabab Handi?
- In a medium bowl, add yogurt along with powdered spices
- Such as red chili powder, salt, crushed coriander powder, and crushed black peppercorn, stir to combine well and set aside
- Put meat pieces along with chopped green chilies, coriander leaves, ginger, salt, and garam masala
- Grind them together for a minute
- Now, squeeze fresh lemon juice and further, grind them
- Then add the soaked bread slices, cream, beaten egg, and gram flour to the mince
- Ground them together in a food processor till they turn into a fine and smooth paste
- Transfer ground meat into the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated ch,arcoal drop a few drops of ghee/oil over the c,harcoal then cover it properly to give a smoky flavor for, minute and keep in the fridge for 30 minutes
- Note: if you love msmokiermoky
flavor can be given smoke for more than 2 minutes as desired
- Divide the equal portions of the meat dough and give it into oval kabab shapes
- Place all the shaped kababs on a tray or plate
- Take a frying pan to add ghee and heat it on a medium flame
- Shallow fry all kababs on low-medium flame until golden brown color from both sides
- Fry all remaining kebabs and shift to another plate o tra,y keep aside
- Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices in the ghee and saute them for a minute, then put ginger garlic paste and fry with onion for a minute on medium flame
- Reduce the heat and pour spiced yogurt, stirring to combine. Keep on stirring by adding tomato puree on a medium flame
- Let them cook for 5 minutes or unthe the oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil
- Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with a sprinkle of garam masala, coriander leaves, and green chilies
- Simmer them for another 15 minutes on a low flame
- 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....
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