funguy

I have been on GS for a long while and to this day, all you so called experts haven't been able to answer two simple questions on pakistani cuisine.

1. How can you make seekh kabab meat stick on a skewer and not fall off during grilling.

2. What is Kashmiri chai called in English and where can it be bought in the USA.

Simple but yet no solid reply.

Afshi

question 1: i would also like the answer too...i coudl never make the perfect kebab....but i do remember reading in some threads that egg or bread crumbs prevent the kebab from falling of the skewer..pretty sure...

question 2: i think it is actually called kashmiri tea..well at least here in canada...or buy the green tea leaves and make it from scratch..pretty sure i saw the recipe here in life2....

Ira

I agree atleast about point 1. I would love to know the answer to that too!!!

funguy

PLEASE DO NOT POST IN THIS THREAD with vague answer of "I am sure I have read it somewhere" and "Kashmiri chai is the same as green tea" stoopid people.

Afshi

well soooooorrrrryyyyy! u dont have to be so rude! gosh

funguy

I am sick and tired of such vague Pakistani style answers. I just can't take it any more. Gimme the damn answer only if you have tried it yourself or are 110% sure about its working.

Everyone, leave me alone.

funguy

I have probably wasted a ton of ground beef and yes it was 20% fat in it because some people said it was required. i was wasted about a hundred dozen eggs, 20 kilos of besan, 12 packs of bread crumbs , a kilo of baking soda and what not. All fell into the grill as soon as I placed the skewer on it.
I could have fed half of Africa with that much of meat.

Afshi

male PMS at its best

funguy

Babe, you have no idea how FRUSTRATING it is to witness all the meat fall off the skewer...it is absolutely a bummed up feeling...your heart sinks with the fall of the qeema.

funguy

and don't even get me started on the Kashmiri Chai...

Afshi

babe...lol...
ur heart sinks with the fall of qeema? lol....
I will ask my mom about this...her kebabs always turn out great...but i got an idea...instead of the BBQ, why not put them in the oven? u dotn even have to put them on skewers..just make that kebab shape, pop it into the oven and then there u go! or if all else fails..just buy them...even better..

funguy

Mods. can you please ban Afshiii for three days? DID I ASK FOR OVEN KABABS? NOOOOOOOOOOO. I was SEEKH kababs. SEEEEEEEEEEEEEEEEEEEEEEEEEEKH! Samjhee?

Afshi

wth! ok never mind...why bother? grrrrrrrrr

Sara516

my parents use meat that has been in hte fridge for a few hours. cold ones stick better than warmer ones.

also, i know you dont wanna hear it but the green tea thing is true. Wats so vague abt it? Just get it from any damn store..jeez..

Ira

Sara i have tried every trick in the book like fungus here, and my kebabs fall off the skewer as well I agree how dissappointing it is when you see the stupid keema fall off the skewers infront of your own eyes. Its painful, i tell ya!

Ruiner

sara, you're right, according to my uncle who has a indian restaurant in UK, he says that after skewering your kababs, keep them in the fridge for a couple of hours. then put them on the grill and they won't fall off! also try to putting lemon in the kababs. (grind half a lemon skin and all with your keema in the food processor). the lemon makes it really soft from the inside. make sure you have a sharp blade though cuz you don't want chunks of lemon peel in your mouth.

Sunset_Eyes

Yo Fungus,

Please try to be nice to the ladies, they are trying to help you here. You might be having a bad day but doesnt mean you have to talk to others like. Cheer up cuz I have provided you with Kashmiri Chai which has been tried and tested. Try it..come back to me or pm me with the result. BTW, no need to add cinammon and cream schream...


Correctly prepared, this tea is pink when you finish making it.
Ingredients
9 cups water, divided
salt to taste
2 tablespoons Green Tea Leaves (available from any supermarket
15-20 seeds of green cardamom
PLUS 1\2 teaspoons ground cardamom
1\2 teaspoon bicarbonate of soda
2 pieces of cinnamon bark, OPTIONAL
1 pint whole milk or half and half
6 tablespoons fresh cream (malai), garnish
2 tablespoons ground pistachio, garnish

Method

1. Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda.
2. Bring to boil reduce heat and simmer briskly for 20-45 minutes or until it reduces to 1\3 its original quantity (2 cups).
3. While it is still boiling, add the optional ingredients and about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside.
4. Boil the milk with ground cardamom over low heat. Pour prepared tea blend (Qahwa) into the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat.
5. Remove from heat and pour into 6 cups. Spoon 1 tablespoon of thick cream or malai into each cup, then sprinkle 1 teaspoon of pistachio over it.

SMILE!

Minerva

phabi noon v kisi kam tay la dayo, main kia. j/k

Captain1

Only time I saw qeema/mix falling off skewer is when 'enough' qeema/mix is not applied on the skewer (kabab too thin). You can try wrapping a thread (cotton dhaga) around the kabab to see if that helps.

Mr Fraudia

fungus what do the skewers look like, the real deal flat ones, or u got some round ones u trying to rig for seekh kebabs?