Friday, October 17, 2014

Tamatar Nadru Kababs

Tamatar Nadru Kababs


1/2 kg lotus stem

Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
pinch hing
1cup fresh tomato puree  1 tsp  jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste

Wash well and peel lotus stems. Grate them .  Put  refined flour and salt .
Mix well.
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok  heat mustard oil and add both  the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Keep stirring.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add  garam masala and then serve hot garnished with chopped corriander.

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