Tanjore Kababs
| Ingredients: | | |
| Meat | - | 500 gms |
| Green chillies | - | 4 | | Minced ginger | - | 2
tsp | | Chilly powder | - | 2 tsp |
| Curry leaves | - | 3 sprigs | | Puffed bengal gram | - | 2
dsp | | Lime juice | - | 2 dsp | | Cloves | - | 6 | | Minced
coriander leaves | - | 2 dsp | | Grated coconut | - | 1
cup | | Minced onion | - | 1 cup | | Minced
garlic | - | 2 tsp | | Turmeric powder | - | 1/2
tsp | | Poppy seeds | - | 3/4
dsp | | Egg | - | 1 | | Cinnamon 1" | - | 11/2
piece | | Cardamom | - | 2 | | Oil to fry | - | 3
oz | Method:
Cut the meat into small pieces and cook with 1 dsp of vinegar enough salt and
water. When there is very little gravy left, add the chilly powder and cook till
dry. Beat the pieces and shred them into thread like pieces. Fry the coconut to
a golden brown colour and grind it with the spices, the bengal gram and the poppy
seeds. Mix the minced ginger, curry leaves, onion, chillies, the ground things,
turmeric egg, lime juice and enough salt with the shredded meat and knead well
and make balls the size of limes. Heat the oil when ready to serve and fry the
balls evenly on all sides.
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