Ingredients with Measurements:
- 250g khoya (dried whole milk)
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp gram flour (besan)
- 2 tbsp oil
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a pan, heat oil and add chopped onions. Sauté until golden brown.
2. Add ginger and garlic paste, green chilies, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
3. Add khoya and mix well. Cook on low heat for 5-7 minutes, stirring occasionally.
4. Add gram flour and mix well. Cook for another 2-3 minutes.
5. Remove from heat and let it cool down.
6. Once cooled, take small portions of the mixture and shape them into kebabs.
7. Thread the kebabs onto skewers.
8. Preheat the grill or oven to 180°C.
9. Grill or bake the kebabs for 10-12 minutes, turning occasionally, until they are golden brown.
10. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat the grill or oven to 180°C.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Khoya can be substituted with paneer (cottage cheese).
- Gram flour can be substituted with corn flour or rice flour.
Variations:
- Add chopped mint leaves for a refreshing flavor.
- Add chopped nuts for a crunchy texture.
- Add grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the kebab mixture is well-cooked and dry, otherwise it will not hold its shape.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- Brush the kebabs with oil before grilling or baking to prevent them from sticking.
Storage instructions:
The kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of mint chutney and sliced onions.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
- Mint chutney
- Raita
- Salad
Troubleshooting advice:
- If the kebab mixture is too dry, add a little water or milk to make it moist.
- If the kebabs are falling apart, add more gram flour to bind the mixture.
Food safety advice:
- Make sure the kebab mixture is well-cooked to avoid any foodborne illnesses.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Bhuna Khoya Kebab is a popular Indian appetizer that originated in the Mughal era.
Flavor profiles:
The kebabs are rich and creamy with a hint of spice.
Serving suggestions:
Serve hot as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian