help with kababs

XChorniX · Apr 27th, 2009, 10:45 PM

ok so we can't get them right. they tend to break or the chicken ones tend to be naram and a bit geelay from inside even after you cook them all nice.

the ingredients and the taste is perfect, they just break and don't stay put together.

what are we doing wrong?

RupayHalwa · Apr 28th, 2009, 04:38 AM

Do you add raw egg to the mix to bind it? If you do and it still breaks, add a tablespoon of cornflour / cornstarch, it binds it well.

Otherwise you can use just a bit of plain flour.

Try not to stir them whilst cooking.

shabo · May 4th, 2009, 07:31 AM

ive never used egg flour or cornflour would b nice 2 taste the diff when i make chicken kebabs its just minced chicken onions green chilli zeera and salt they never break bbq grill shalow fry deep fry never broken taste great and for the mutton kebabs its onions greenchilies salt red chili powder garam masala and grated potato mixed with gram flour n they never break also could tell how u mix ur kebabs x

dildirani · May 4th, 2009, 09:40 AM

A little besan always work.

Oh and make sure the oil is the hottest it can be before adding the kebabs.

CorruptAngel · May 4th, 2009, 11:01 AM

^yeah and don't use a spatula to turn the kababs in like first 5 minutes. They break if you use spoon and once they do there's really no way to bind them together. If you must turn/stir kababs then just slowly move pan from one side to another(in case of kofta/gola kababs)

prototype · May 5th, 2009, 03:45 PM

maybe you put wrong ratio of onions-onions pani chhortay hain kebabs may agar zyada dal jayen

use besan after bhoon-ing it on tawa to kill the raw smell

Aqls · May 6th, 2009, 06:29 AM

some guests are coming at my place for 10 days and i m a bad cook

(

i need a perfect kabab recipe(is it possible to make kabab without chane ki daal...i m asking coz i dont get this here)

(

pls help ladies

plsss help

Desi_BeauTii · May 6th, 2009, 08:24 AM

I just made some this weekend, and i baked em. However I had to re-heat them for guests so i stuck them in the oven for a lil bit and they got too hard.

How should I re-heat to make sure they are fresh?

prototype · May 6th, 2009, 09:39 AM

you can dip them in beaten eggs (seasoned ofcourse) and shallow fry them when your guests show up.

Desi_BeauTii · May 6th, 2009, 09:55 AM

You can fry seekh kabob???

bhenjee · May 6th, 2009, 10:21 AM

Quote:

Originally Posted by prototype

maybe you put wrong ratio of onions-onions pani chhortay hain kebabs may agar zyada dal jayen

use besan after bhoon-ing it on tawa to kill the raw smell

Just what I was about to say. I mostly bake mine and when they're halfway done, they do tend to tighten and leave water in the dish, which I just throw out and leave only a little bit for steam to work while the kababs are still getting done.

Also, when you're making the kababs, how runny is your kabab mix? If it's already runny, then it's definitely got to do with your ingredients. Or that your mince is not lean...

XChorniX · May 6th, 2009, 01:38 PM

thank you ladies, now is it the same case with seekh kababs???

mom wants to know about seekh kababs cuz when they put them on the grill they break and are all over the place....

shabo · May 6th, 2009, 01:51 PM

hiya
could we plz exchange recipes plz as i c the word egg keeps popping up ive never used egg as i wrote above we use the same mix and put onto seekhs they dnt break please recipes thnx

RupayHalwa · May 6th, 2009, 02:08 PM

Recipes in link below:

Peshawri chappal Kabab

shabo · May 6th, 2009, 02:20 PM

thanx

CorruptAngel · May 6th, 2009, 02:20 PM

Quote:

Originally Posted by XChorniX

thank you ladies, now is it the same case with seekh kababs???

mom wants to know about seekh kababs cuz when they put them on the grill they break and are all over the place....

does she make just add finely chopped onions to kabab mixture or makes a paste out of it? If you make a paste of onions then make sure to strain out all the liquid so it doesn't make the mixture too soft or liquidity. Use a couple tbs of chickpea flour too. It really helps bind all the ingredients together.