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Ramzan Recipe: Ever made Murg Kasuri Kebab?

By KAUSHAL KUMAR SINHA
May 18, 2020 12:50 IST
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Chef Kaushal Kumar Sinha of Club Mahindra Corbett, Uttarakhand, offers two types of kebabs for a Ramzan meal.

Kasuri methi is a delicate, signature spice that adds special zest to these kebabs, that will brighten up your lockdown iftaar.

Photograph: Kind Courtesy Club Mahindra Corbett

Rajma and Palak ka Kebab

Ingredients

  • 400 gm red kidney bean or rajma
  • 300 gm spinach or palak
  • 100 gm corn kernels
  • 250 gm potatoes, fried
  • 50 gm chopped green chillies
  • 40 gm chopped ginger
  • 100 gm chopped onions
  • 50 gm chopped garlic
  • 30 ml lemon juice
  • 10 gm cumin or jeera powder
  • 5 gm dried fenugreek or kasuri methi
  • 50 gm coriander or dhaniya powder
  • 100 gm chopped green coriander or dhaniya
  • 10 gm chaat masala
  • 10 gm finely crushed peppercorns
  • 10 gm cloves
  • 100 gm rice powder
  • 150 gm roasted gram or besan flour
  • 30 gm black salt
  • 70 gm salt
  • Oil

 Method

  • Soak rajma overnight.
  • Boiled with salt and cloves.
  • Thoroughly wash and clean the spinach and deep fry the spinach and put aside.
  • Now thoroughly wash the potatoes and boil till half-done and deep fry golden.
  • Wash the corn thoroughly and squeeze out as much moisture from the corn.
  • In a mixing bowl place boiled rajma, fried spinach, corn, onions and fried potatoes. Add all the spices and rest of the ingredients to it, mix it well.
  • Mince the mixture in the mincer machine and set aside for some time.
  • Give the mixture the shape of tikkis or cutlets and deep fry in oil, at medium heat, for 10 to 12 minutes, until golden brown.
  • Garnish with sliced onions and serve with mint chutney on the side. Serve hot. 

Murg Kasuri Kebab

Ingredients

  • 1 kg chicken legs, boneless
  • 150 gm ginger garlic paste
  • 50 gm green chilly paste
  • 100 gm cashew nut paste
  • 30 gm lemon juice
  • 30 ml malt vinegar
  • 200 gm hung yogurt or curd
  • 50 gm chopped green chillies
  • 30 gm chopped garlic
  • 30 gm chopped green coriander or dhaniya
  • 10 gm dried fenugreek or kasuri methi
  • 10 gm crushed peppercorns
  • 5 gm garam masala powder
  • 10 gm cumin or jeera powder
  • 15 gm coriander or dhaniya powder
  • 10 gm chaat masala
  • 150 gm roasted gram or besan flour
  • 100 ml cream
  • 150 ml oil

Method

  • Thoroughly wash the chicken, cube it and leave it in the strainer/colander to allow the excess water to drain out.
  • Transfer the chicken into a mixing bowl and add all the pastes, spices and remaining ingredients together. And mix thoroughly.
  • Allow the chicken to marinate for two to 3 hours.
  • Skewer the chicken and roast on a charcoal barbecue or sigri for 15 to 20 minutes until soft and well-cooked. In absence of a sigri use a grill.
  • Garnish with sliced onions and serve with mint chutney on the side. Serve hot. 

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