Ingredients with Measurements:
- 500g minced mutton
- 1 cup mihidana (gram flour noodles)
- 2 onions, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Skewers
- Frying pan
Step-by-step instructions:
1. Soak the mihidana in water for 10 minutes, then drain and squeeze out the excess water.
2. In a mixing bowl, combine the minced mutton, soaked mihidana, onions, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
3. Divide the mixture into equal portions and shape them into kebabs around skewers.
4. Heat oil in a frying pan over medium heat. Fry the kebabs until golden brown on all sides.
5. Serve hot with mint chutney or tomato ketchup.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 300 per serving
- Total fat: 20g
- Cholesterol: 80mg
- Sodium: 400mg
- Total carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Minced chicken or beef can be used instead of mutton.
- Besan (gram flour) can be used instead of mihidana.
Variations:
- Add chopped mint leaves or cilantro to the kebab mixture for added flavor.
- Use different spices such as turmeric or red chili powder for a spicier kebab.
Tips and tricks:
- Make sure to squeeze out the excess water from the mihidana before adding it to the kebab mixture.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- If the kebabs are falling apart while frying, add a little more mihidana to the mixture.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with naan or roti for a complete meal.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kebabs are too dry, add a little more oil to the frying pan.
Food safety advice:
- Make sure to cook the kebabs thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Mihidana kebab is a popular dish in the Indian state of Uttar Pradesh.
Flavor profiles:
- Spicy, savory, and slightly crunchy.
Serving suggestions:
- Serve as an appetizer or main course.
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Region: Indian