Peshawari Kebabs: The Recipe With Pleasing And Aromatic SpicesPosted by Shrikant Sharma on December 3rd, 2018 Peshawari Kebabs are pleasing and full of aromatic masalas, The spices & yoghurt in the kebabs perceive soya to get it moist and carrots, cornflour and onions bind the mix together. The amazing kebabs are browned on the non-stick vessel & decorated with the legendary pomegranates of the Peshawar.
Ingredients for Peshawari Kebabs:
How to prepare Peshawari Kebabs: Step 1) Soak soya granules in two cups of the hot water for fifteen minutes. Strain. Step 2) Squeeze out the water from soya granules till no water left. You could also place the soya granules in a muslin cloth & squeeze. Step 3) In a non-stick vessel, drop onions & cook over a low heat until it gets smooth. Place garlic ginger paste & stir properly. Drop nuggets & stir it constantly for three to four mins. Step 4) Then, drop carrots. Cook for three to four mins over a moderate heat until dry. Detach from the fire. Cool & grind coarsely in the mixer. Step 5) Add salt, capsicum, red chilli powder & garam masala into this nugget mixture. Mix it properly. Step 6) Mix the chana masala and cornflour to yoghurt. Drop this to yoghurt to the kebab mix. Mix very properly until the mix binds properly. Step 7) Divide the mix into twelve equal parts & prepare balls. Step 8) Take a ball & flatten little. Roll the sides on the flat surface to get clean edges. Press some anar ke dane onto it. Keep them into the refrigerator for ½ hour to set properly. Step 9) Cook over a moderate heat on a greased non-stick vessel until lightly brown on each side. Distribute the Peshawari Kebabs much hot. The author is mad about food. He is specifically a North Indian foodie. He loves to eat all kinds of starters, main dishes and desserts like chole bhature, pav bhaji, paneer tikka, kebab, rabdi, etc. He lives in Amritsar. He loves to write on it too. Like it? Share it! More by this author |