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Tuesday, 12 September 2017

Grilled Kathal Ke Shami Kabab in Makhni Gravy



           Any leftover Kebabs? No need to worry. Here's a quick solution. Make some makhni gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover grilled Kathal Ke Shami Kebabs served in Makhni Gravy - in a new avatar, exclusively for you. 

          Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? Do check for a step by step guide with photos to prepare it. 









Kebab - 


  • 200 gms. small kathal (raw Jackfruit), chopped
  • 1/4 cup chana dal (Bengal Gram lentil), soaked overnight 
  • 2 tbsp. oil
  • 2 bay leaves
  • 2 dry red chilies
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 mace
  • 1/2 tsp. peppercorns
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1" ginger, chopped
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. roasted gram flour
  • 1-2 tbsp. cashews, coarsely crushed
  • oil to brush
Gravy - 
  • 2-3 tomatoes, chopped
  • 1-2 onion, sliced
  • 1" ginger
  • 3-4 garlic cloves
  • salt to taste
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder
  • 2-3 tbsp. cream / yogurt
  • 1-2 tbsp. oil
  • mint / coriander leaves to garnish







Kebab - 

           Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.

          Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil. When done, keep aside.





                   Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, 
                   cardamoms, cloves, peppercorns and mace. Saute for a few seconds.



                     Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. 
                     Saute for 2 minutes. 




                              Then add 1/2 cup water.



                      Pressure cook for one whistle. The water needs to be absorbed. If not 
                      simmer till dry. Allow it to cool down. 



                    Grind into a coarse paste. To it add the onions, coriander leaves, green 
                    chillies, roasted gram flour 




                               and cashewnut powder.



                           Combine everything well and then form into round shaped kebabs. 




                    Brush with some oil and grill for 30 minutes. Flip it over midway and again 
                    brush with some more oil. When done, keep aside.




           Gravy - 

          Heat oil in a pan. Saute the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.

          Add the tomatoes and saute for 2-3 minutes. Add 1 cup water and pressure cook for 2-3 whistles. 
          
          Blend with a hand blender and strain. Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder. 

           Simmer on a low flame for 2-3 minutes or till the consistency thickens. Add the cream and give it a stir. Switch off the flame and keep it covered for a couple of minutes.

          To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves.

            Enjoy with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. They can also be had with dosa, appam or paniyaram.




                             Heat oil in a pan. Saute the garlic and ginger for a few seconds. 




                               Add the onion and continue to fry till light brown.




                               Add the tomatoes and saute for 2-3 minutes. 
          


                               Add 1 cup water and




                               pressure cook for 2-3 whistles. 



                               Blend with a hand blender.....



                               ......and strain. 



                   Transfer the strained liquid to a pan and add salt, red chili powder and garam
                   masala powder. 




                    Simmer on a low flame for 2-3 minutes or till the consistency thickens Add 
                    the cream and give it a stir. Switch off the flame and keep it covered for a 
                    couple of minutes.



                   To serve, arrange the grilled kebabs on a plate and pour the makhni gravy 
                    over it. Garnish with mint / coriander leaves.  Enjoy with plain steamed 
                    rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. 
                   They can also be had with dosa, appam or paniyaram.













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