Ingredients
-
600
-
1/2
-
2
-
10
-
2
-
1 1/2
-
1 1/2
-
1/2
-
2
-
-
1/2
-
1
-
5 - 6
-
3 - 4
-
1/2
Directions
Murg Ke Shami, This is the famous Indian Chef Sanjeev Kapoor’s recipe from the October 2002 issue of the Weekend magazine These go very fast, so make sure you make alot of these:), This is the famous Indian Chef Sanjeev Kapoor’s recipe from the October 2002 issue of the Weekend magazine These go very fast, so make sure you make alot of these:)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak the Chana Dal For a Minium of 3 Hours. |
|
2
Done
|
Keep Aside. |
|
3
Done
|
Wash the Kheema Nicely. |
|
4
Done
|
Drain Out Excess Moisture. |
|
5
Done
|
Peel, Wash and Chop the Ginger, Garlic and Onions Finely. |
|
6
Done
|
Wash and Chop the Corriander and Mint Leaves. |
|
7
Done
|
in a Bowl, Mix Together the Onions, Corriander Leaves, Mint Leaves and Lemon Juice to Make a Stuffing. |
|
8
Done
|
Divide This Stuffing Into 16 Equal Parts. |
|
9
Done
|
Keep Aside. |
|
10
Done
|
Heat 2 Tbsps. |
|
11
Done
|
of Oil in a Pan. |
|
12
Done
|
Add Cumin Seeds, Corriander Seeds, Peppercorns and Black Cardamoms. |
|
13
Done
|
Stir-Fry For 30 Seconds on Medium Flame. |
|
14
Done
|
Add the Chopped Ginger and Garlic. |
|
15
Done
|
Stir Fry For a Few Seconds Until the Raw Smell of These Is Gone. |
