Anyone ever made these before? I've had them at middle eastern restaurants, but never home made. I'm giving them a go tonight using the recipe found here, using beef because I have some already.
Ingredient: 1 tbsp chickpea flour, called gram flour or besan 1 1/2 lbs ground beef or lamb, ground quite fine 1/2 c fresh cilantro leaves -- coarsely chopped 2 fresh hot green chilies, cut in rounds -- with seeds 1 1/2 tsps cumin seeds 1 1/2 tsps coriander seeds 1 tsp freshly ground black pepper 1/4 tsp salt 1/2 egg -- lightly beaten 1/4 c vegetable oil
Serves 4
Method: Put chickpea flour in small cast-iron frying pan and stir around over medium heat until flour has turned a light brown color. Put it into bowl. Add all other ingredients except oil and mix well. Form ten 2-inch balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just before eating put 2 tablespoons of oil into large nonstick frying pan and set over medium-high heat. When oil is hot put in as many kebabs as the pan will hold in single layer. Turning them over every 20 seconds or so cook the kebabs for about 2 1/2 minutes or until they have browned on both sides. Remove to warm plate. Use remaining oil to cook second batch.
Anyone ever made these before? I've had them at middle eastern restaurants, but never home made. I'm giving them a go tonight using the recipe found here, using beef because I have some already.
Ingredient: 1 tbsp chickpea flour, called gram flour or besan 1 1/2 lbs ground beef or lamb, ground quite fine 1/2 c fresh cilantro leaves -- coarsely chopped 2 fresh hot green chilies, cut in rounds -- with seeds 1 1/2 tsps cumin seeds 1 1/2 tsps coriander seeds 1 tsp freshly ground black pepper 1/4 tsp salt 1/2 egg -- lightly beaten 1/4 c vegetable oil
Serves 4
Method: Put chickpea flour in small cast-iron frying pan and stir around over medium heat until flour has turned a light brown color. Put it into bowl. Add all other ingredients except oil and mix well. Form ten 2-inch balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just before eating put 2 tablespoons of oil into large nonstick frying pan and set over medium-high heat. When oil is hot put in as many kebabs as the pan will hold in single layer. Turning them over every 20 seconds or so cook the kebabs for about 2 1/2 minutes or until they have browned on both sides. Remove to warm plate. Use remaining oil to cook second batch.
I've made these a few times, they're from Madhur Jaffrey's Quick and Easy Indian Cookery. I make a couple of chutneys she recommends. One made with yogurt and coriander and the other with red pepper and almonds. I serve these in pita bread with lettuce, onions and chutney. Really good.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter said:
Anyone ever made these before? I've had them at middle eastern restaurants, but never home made. I'm giving them a go tonight using the recipe found here, using beef because I have some already.
I've made these a few times, they're from Madhur Jaffrey's Quick and Easy Indian Cookery. I make a couple of chutneys she recommends. One made with yogurt and coriander and the other with red pepper and almonds. I serve these in pita bread with lettuce, onions and chutney. Really good.
Thanks for some additional ideas. How do you like the book?
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter said:
Anyone ever made these before? I've had them at middle eastern restaurants, but never home made. I'm giving them a go tonight using the recipe found here, using beef because I have some already.
I've made these a few times, they're from Madhur Jaffrey's Quick and Easy Indian Cookery. I make a couple of chutneys she recommends. One made with yogurt and coriander and the other with red pepper and almonds. I serve these in pita bread with lettuce, onions and chutney. Really good.
Thanks for some additional ideas. How do you like the book?
