Muthi Kabab Recipe | Lazzat | Samina Jalil | Desi Food
Check out the Muthi Kabab Recipe in Urdu. Learn how to make best Muthi Kabab Recipe , cooking at its finest by chef Samina Jalil at Masala TV show Lazzat. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Muthi Kabab Recipe , ingredients and complete Method.
This Muthi Kabab recipe can not be missed out on any cost! This have an impeccable flavor that will make you love for kababs grow!
Watch this Masala TV video to learn how to make Muthi Kabab and Baked Gulab Jaman Surprise Recipes. This show of Lazzat with Chef Samina Jalil aired on 28 February 2020.
Ingredients:
- Mince 750 gm
- Salt 1-1/2 tsp
- White pepper 1-1/2 tsp
- Turmeric 1tsp
- Cumin (roasted,crushed) 1tbsp
- Tomatoes 2
- Onions 2
- Green coriander ½ bunch
- Parsley ½ bunch
- Salt 2tsp
- Butter 6tbsp
Ingredients for garnishing:
- Whole small onion for garnish
- Tomatoes for garnish
- Green chilies for garnish
Method :
grind tomatoes and onions in a chopper. Take a muslin cloth and drain them. Add those tomatoes and onions in the beefminced and blend them. Make flat round shaped of kebab’s and put on skewers for barbeque or fry them in a pan. Also add tomatoes, onions, green chilies on skewers. Serve the kebab’s with naan.
Ingredients:
- Gulabjamun 500gm
- Whole dried milk 250gm
- Egg 4
- Milk 1-1/2cup
- Small cardamom (powder) 1/2tsp
- Yellow (food color) few drops
- Almonds, pistachios for garnishing
- Silver paper 1
- Clarified butter 2tbsp
- Semolina 1tbsp
Method:
Put gulabjamun, koya, semolina, milk, small cardamom, eggs and yellow food color in a blender and blend them. Now set it on a greased dish and bake at 180 degrees for 20mins. When it getset take it out and garnish with almonds, pistachios and silver wrap, serve it cold.
Muthi Kabab Recipe in Urdu and English
At Masala TV you can check complete Muthi Kabab Recipe in Urdu and English. This is one of the best recipes by chef Samina Jalil at Masala TV show Lazzat. Check out the other best recipes of chefs Samina Jalil.
