Ramzan recipe: How to make Creme Tikka
We bring you recipes for the holy month of Ramzan from the recipe journal of Shabeer Selod
Here is the recipe for:
Makes 10-12 skewers
- 1/2 kg lean mutton, shoulder or roast from leg, washed (chicken can also be used)
- 1-inch ginger piece
- 1 clove garlic
- Green chilly, as per taste
- 1 small raw papaya -- sliced fine for marinating mutton. Not necessary for chicken
- 1 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/2 tsp cinnamon powdered fine
- 100 gms white flour or maida
- 2-3 Eggs
- Salt to taste
- 4-inch long fine wooden skewers or bamboo sticks
- Oil for deep frying
- Slice the meat into 1/2 inch thick fillets and cut into 1-inch squares approximately.
- Grind the chillies, ginger and garlic into a paste.
- Marinate the meat pieces in a few slices of raw papaya, salt, ground paste, and all the powdered masalas and mix well.
- Set aside for 4-5 hours, or more. The longer it is marinated the more tender the meat will become.
- Remove the papaya slices and throw away.
- Skewer about 4 pieces on each stick
- Mix a little salt into the maida. Apply maida to the meat on each skewer liberally on both sides and pat to remove excess flour.
- Beat the eggs in a shallow dish / bowl. Add salt and pepper to the batter.
- Heat oil in a deep pan or kadhai till moderately hot.
- Test to see if it is ready, by putting in a bit of dough and if it sizzles, its ready
- Dip each floured meat-skewer into the egg and cover all sides completely.
- Deep fry over a moderate heat.
- You can put in about 3-4 skewers in at a time, depending on the size of the pan.
- When both sides are a light golden brown remove from oil and drain
- Serve hot.
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Image: Chicken Tikka (Picture used for representational purposes only.)
Photographs: Jon Sullivan/Wikimedia Creative Commons