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Raisha Dar Beef Kabab

Kababs are the snack type recipe and served along with main course dish and very much popular in the subcontinent especially in Pakistan, India & Bangladesh. People love to eat it with rice and tea etc. Here we are going to show its making with some useful tips to maximize its taste and making the process easier. It is a very simple (سادہ) and very much easy (آسان) to make or cook recipe and even can be cooked by anybody after watching this video. Another quality is that its natural ingredients including major items (i.e Beef (بڑا گوشت) & Split Chickpeas (چنے کی دال) are a natural source of enriched nutrients that are very useful for human health. Let us see in brief some of them:-

Beef: 

Beef is a rich source of Proteins, Vitamins, potent Amino Acid, Minerals, and L-Carnitine (turns fat into energy) and many more. Consequently it improves muscles, prevent from iron deficiency, turns fats into energy, reduce the risk of anemia etc.

Split Chickpeas:

Vitamin, fibers, proteins and minerals are enriched in split chickpeas which are very helpful in preventing from many diseases like disturb digestion, improve heart health, prevent from many cancers, weight management etc.

However it is worth mentioning that use of balanced diet is helpful otherwise its advantages may turn into disadvantages.

Let us have a look on the recipe first:

Ingredients for Making of Raisha Dar Beef Kabab:

1. Beef (بڑا گوشت)  : 2 Kg (large pieces)

2. Split Chickpeas (چنے کی دال): 625 Grams/2.5 Cups (Soaked overnight)

3. Onion (پیاز): 3 (Medium size n roughly chopped)

4. Garlic & Ginger (ادرک و لہسن کا پیسٹ)Paste: 3 Table Spoon

5. Whole Red Chili (ثابت سرخ مرچ): 20 X

(In lieu of it crushed Red Chili 2 Table Spoon can also be used)

6. Cumin (زیرہ): 1 Table Spoon

7. Cinnamon Pieces (دار چینی): 3~4

8. Clove (لونگ): 7~8

9. Black Cardamom (کالی یا موٹی آلائچی): 3 X

10. Black Pepper (کالی مرچ پائوڈر): 1 Tea Spoon

11. Spice Powder (گرم مصالحہ پائوڈر): 1 Tea Spoon

12. Salt (نمک): 1.5 Table Spoon (or as per taste)

13. Dry Coriander (خشک دھنیا) Powder: 2 Table Spoon

 

Procedure for Making of Raisha Dar Beef Kabab:

 

Step-1: Place stove on medium flame and pour all the items as mentioned above in cooker along with 3~4 cups of water and let it boil

Step-2: When some amount of water is left and Beef is further mashed with masher in the same house and let the water dry and mash the other items in the same pot.

Step-3: Now take out the whole dough and crushed/grind in the mortar and pestle لنگری اورموسل))

Step-4: In the same beat/crush well Mint (1 Cup), Green coriander (1 Cup) Green Chili (6~7): & mix it in the dough

Step-5: Here adding of fried onion is optional to enhance the taste

Step-6. Use of 3 X of bread slice is our recipe specialty. Soak in water, mashed roughly and also add in that dough

Step-7: Add 3 X Eggs also in that dough.

Step-8: After adding all these ingredients (Step-3 to 7) wash hands and mix that ingredients and knead thoroughly and keep it in repose position for 30 minutes

Step-9: Make Kabab of the dough and use them or freeze accordingly.

Step-10: To fry the kabab, place griddle on the stove at low flame and make it non-stick, apply oil and fry them one by one as per requirement.

 

Tips for Making of Raisha Dar Beef Kabab:

Tip-1: Mash and Stir continuously at boiling stage to reduce the efforts at end.

Tip-2: Mixture will easily be mashed/grind when it is slightly hot.

Tip-3: Large piece of beef are very useful in keeping the beef fibrous.

Tip-4: In chopper fibrousness of the beef is crushed badly.

Tip-5: Use traditional mortar/pestle for grinding to keep the beef fibrous

Tip-6: Grinding of chilies just get rich in kabab’s dough and make it tasty

Tip-7: Use of raw onion is not recommended, if kabab are to be freeze because its smell and release of water is harmful for taste & preserves.

 

Tip-8: Specialty of Our Recipe: Use of soaked bread (03 pieces) to make the kabab fatty & crispy (If batter is soft used it as crumbs & if not so use as said)

Tip-9: If eggs are mixed at the stage of dough making, there will be no need of use at the time of frying

 

Please click for full video:

https://youtu.be/9Wk4Dor4e3E



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