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, 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 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 wasted, 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 whole cuts of meat is better than using minced meat for making kebabs.
Ensure that your meat is completely dried before placing it in the food processor. The ground meat should be compact to prevent your kebabs from falling apart.
To make a more flavorful handi kebab, it's essential to use desi ghee in the gravy, as it enhances the overall taste of the dish.
Be sure to use fresh gram flour and dry roast it for about 2 minutes for the best flavor.
Opting for fresh cream will make your kebabs tastier compared to using tetra pack cream.
Additionally, cooking in a clay handi adds an 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 the 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, and set aside.
Put the 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 kebab shapes.
Chop them together in a food processor till they turn into a fine and smooth paste.
Transfer the 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 it in the fridge for 30 minutes.
Place all the shaped kebabs on a tray or plate.
Take a frying pan, add ghee, and heat it on medium flame; shallow fry all kebabs on low-medium flame until golden brown on 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 stirring, 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 leaves, 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 lemon wedges.
Now ready to serve with naan,rumali roti or chapati, and raita....
Now ready to serve with naan,rumali roti or chapati, and raita....
