Badami Chandni Kebab


by
Badami Chandni Kebab

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 83 cookbooks   This recipe has been viewed 49561 times

Mughlai food is famous for its abundant use of dry fruits in every course of the meal. Dry fruits such as cashewnuts and almonds are used not only whole or broken into pieces but also by grinding them into fine pastes. Almond paste adds a rich creaminess to any dish. Here almonds have been ground along with paneer to form a smooth mixture that is combined with an array of masalas and some bread to give delicious melt in your mouth kebabs.

Add your private note

Badami Chandni Kebab recipe - How to make Badami Chandni Kebab

Preparation Time:    Cooking Time:    Total Time:     Makes 5 kebabs (5 kebab )
Show me for kebabs

Ingredients

1/4 cup blanched and peeled almonds (badam)
1/4 cup paneer (cottage cheese)
1 slice bread , sides removed and crumbled
1 tbsp ghee
1 tsp finely chopped green chillies
2 tbsp finely chopped onions
salt to taste
2 tsp fresh cream
1 tbsp chopped coriander (dhania)
2 tsp chopped mint leaves (phudina)
bread crumbs for coating
1/2 tbsp ghee for cooking
onion rings and phudina chutney for serving
Method
    Main procedure
  1. Combine the almonds and paneer with a little water and blend in a mixer to a thick mixture.
  2. Transfer to a bowl, add the bread slice and mash well. Keep aside.
  3. Heat the ghee in a kadhai, add the green chillies and onions and sauté till the onions turn golden brown.
  4. Add the prepared mixture and salt and cook till the mixture leaves the sides of the kadhai.
  5. Remove from the flame, add the cream, coriander and mint leaves and mix well.
  6. Divide the mixture into 10 equal portions and shape each portion into a flat, round kebab.
  7. Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
  8. Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till they are golden brown in colour. Drain on an absorbent paper.
  9. Serve hot with onion rings and phudina chutney.
Accompaniments

Carrot Garlic Chutney 
Coconut Rose Drink 
Hari Chutney 
Kairi ka Jaljeera, Raw Mango Jal Jeera 
Lemon and Mint Muddle ( Party Drinks ) 
Raw Mango and Onion Chutney 

Nutrient values per kebab
Energy126 cal
Protein3.1 g
Carbohydrates8 g
Fiber0.2 g
Fat9.1 g
Cholesterol0 mg
Vitamin A126.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C1.8 mg
Folic Acid1.3 mcg
Calcium52.8 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.2 mg
Potassium9.6 mg
Zinc0.2 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Badami Chandni Kebab
5
 on 12 Feb 18 12:34 AM


Badami Chandni Kebab
5
 on 01 Mar 13 02:18 PM


Lovely paneer kebab.