Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

                                      

Potato Chops Recipe (Aloo Kabab)

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste, which even accomplishes your lunch/dinner requirement, and is even perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs and eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

                  

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this                      

If you have tried this Potato Chops Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

                   

Coarsely ground green chilies, ginger, and garlic together to add meat

                                     

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid, and let the meat cook until the water dries up along with the tenderized meat.          

Meanwhile, chop the coriander leaves and green chilies.

          

Once the water has evaporated, let it cool down for a while, then shred the me.  

                 

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.
                            

Potatoes are grated 

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

                          

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

                               

Now give it to chop shapes around flattened or oval as desired. 
              

Repeat the same process with all remaining potato balls and place them on the tray.

                    

Heat the ghee/oil in the skillet or frying pan on medium heat, then place chopinon the skillet/frying pan_Fry 3-4 chops in one batch in medium-heated oil/ghee.

                                   

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

                           

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.
                                           

Now ready to hot serve with paratha sauce, ketchup chicken pulao,matar pulao, and raita
spread and joy!

                               

Gola Kabab Recipe

Gola Kabab | Kabab Recipe || How to Make Gol Kabab with Step-by-Step Photos

Gola Kabab is a Middle Eastern dish consisting of pieces of marinated meat that can be grilled, skewered, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or a metal called angeethi.        

            

I love to have a barbecue as I have shared with all in my previous post. Due to the lack of space at my home, I could not plan a barbecue more than twice or thrice, hardly. On the other hand, I take out the solution to this for giving a smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them. 

Or if you have a grill like a stove grill, this is also one of the best things you can barbecue any type of kebab, fish, and tikka, as you can cook as well, but I wouldn’t prefer to cook in the oven because the oven absorbs all the meat juices.

                            

                                                  

Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.

Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos.s

Tips:

1. To prepare Gola Kabab, ensure that there is not a single drop of water in the ingredients, such as minced meat, ginger paste, and papaya paste.
2. Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
3. Adding butter to the mixture gives it a moist and juicy taste. When purchasing minced meat (rokha keema) from the butcher, be sure to give strict instructions to avoid adding any fat.
4. You can purchase kidney fat separately instead of butter to use in the kabab mixture. 
5. Gola Kabab can be made using the best quality meat, including mutton and beef. If you don't have papaya paste, you can use meat tenderizer powder (kachri) as an alternative.

                  

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To prepare this recipe, start by making the masala for Gola kabab. Place all the whole spices in a pan and dry roast them together over low to medium heat for about 2 minutes.

Then, transfer the roasted spices to a grinder jar and grind them until they turn into a fine powder. Set the masala aside.

                              

Cut and rinse the onion into thin slices and fry them till nice and golden brown in oil.r

                

Slightly dry roast the gram flour on a low-medium flame

                                       

Put the mince in the food processor along with all the spices.  

                               

Blend them together until you achieve a smooth, fine paste, and at this stage, adjust the salt and spices in the ground meat mixture.

First, take some butter and mix it into the ground meat using your fingers for about 10 minutes. Next, place a piece of aluminum foil in the center of the ground meat.

 

Then, put some coal in an aluminum bowl, drizzle a bit of ghee over it, and cover the bowl tightly for 10 minutes to allow the smoke to develop. After that, refrigerate the mixture for at least one hour to let it marinate.

                                

Wet your hand with water and take any type of iron or wooden skewer. Form gola kabab shapes using your fingers, selecting the desired thickness as per your choice.

I prepared some long and thin kebabs as an option. You can place all the kebabs on a tray, or if you plan to barbecue, keep all the skewers ready for grilling. 

 

Please note that ghee will be applied to the kebabs during the barbecue. 

 

If neither of these options is available, simply grease a frying pan or any flat pan with ghee.

              

Heat the pan, then place 3-4 kebabs in one batch.

       

Cook each side for 2-3 minutes on medium flame. When you see a brown color appearing on top, flip them carefully with a spatula.

                

Once they are well-cooked on both sides, shift to the pepper kitchen towel to remove excess oil.

                 

Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion