Nargisi Kababs recipe made easy by Food Fusion #Ramzan

Nargisi Kabab/Scotch eggs Recipe in Urdu:

Ajza:
– Beef/Mutton qeema ½
– piyaz 1 small
– Hara dhania 2 tbsp
– Hari mirch pisi 1-2
– Lehsan 1 tsp
– Zeera pisa ½ tsp
– Darchini ½ tsp
– Namak to taste
– Haldi ½ tsp
– Kali mirch ½ tsp
– Lal mirch ½ tsp
– Besan 2-3 tbsp (tawe pe roast kia hua)
– Anda ubly huwe 6
– Breadcrumbs 1-2 cup

Banany ka tareeqa:
1- Qeema main kati huee pyaz, hara dhania, pisi huee hari mirch, lehsan , darchini, kali mirch, pisa zeera, lal mirch, namak, haldi shamil karke chop Karen jab tak sab ajza yakjaan hojayen.
2- Qeema ek bowl main nikal len. Frying pan main besan roast Karen aur wo qeemq main shamil kar kea chi tarah mix Karen.
3- Ab ameze ko 6 hisso main taqseem karlen. Ek hisa utha kar hath par chapta banayen aur beech main anda rakh kar gola ki tarah banayen. Ihtiat rakhe k anda sahi se cover hojaye aur the moti si ho.
4- Ab kabab ko breadcrumb main coat Karen. 6 kabab banalen.
5- Oil garam Karen. Aur halki aanch par kabab ko fry Karen.
6- Nargisi kabab tayar hain.

Scotch eggs/Nargisi Kabab Recipe in English:

Ingredients:
– Beef/Mutton minced ½ kg
– Garlic paste 1 tsp.
– Cinnamon powder ½ tsp.
– Ground black pepper ½ tsp.
– Ground cumin powder ½ tsp.
– Green chili paste 1 tsp.
– Red chili powder ½ tsp.
– Salt to taste
– Turmeric ½ tsp.
– Onion chopped 1 small
– Coriander chopped 2 tbsp.
– Gram flour 2-3 tbsp. (roasted)
– Hard boiled eggs 6
– Bread crumbs 1-2 cup

Directions:
1- In chopper, add mince, onion, coriander, green chili paste, garlic paste, cinnamon powder, ground black pepper, ground cumin powder, red chili powder, salt, turmeric and chop until all ingredients are combined.
2- Take mixture in a bowl and add roasted gram flour and mix well.
3- Make six portions of the mixture.
4- Take one portion and flatten it on your palm with your hand, add egg and coat well to make a kabab.
5- Now coat kabab in breadcrumbs. Repeat process for all nargisi kababs.
6- Heat oil on medium flame and fry the nargisi kababs on medium low flame so that mince is properly cooked.

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