Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Payal has to say:
“This dish has the essence of slow cooking and aroma of spices which Lucknowi traditional cooking is known for. It perfectly blends traditional flavours with contemporary style of cooking.”
Wash 500 gms keema and completely remove the water from Keema after wash
Steam the washed keema with onions, whole spices, ginger, garlic, whole red mirchi and chana dal (half cup). Add salt and coriander powder. After the 1st whistle, add a closed bag of 2-3 coals and steam the keema with coal at a slow flame of gas. This process usually takes 1-1.5 hours.
Let the batter cool down
Now you can either blend in a mixer to form a dough or use traditional press (silbata). My mother prefers the traditional way of using silbata as it keeps the aroma of spices intact.
Make small round flat balls of this dough.
Heat oil in a pan and on a slow pan roast these kebabs at very slow flame and keep turning the kebabs till they turn dark brown.
Garnish with coriander leaves and onion rings and serve with green chutney