Recipe: Kakori Kebab

Raw papaya (paste): 100 gms

Salt to taste

Kidney fat 100gms

(a) Kakori masala (roast & make powder)

Green cardamom 10 pcs

Black cardamom seeds ½ teaspoon

Clove 5 nos,

Nutmeg 1 pinch

Mace 1 small blade

Shahi jeera ½ teaspoon

Rose petal 1 teaspoon

Kebab chini 10pcs

White pepper ½ teaspoon

Kashmiri mirch 1tablespoon

Yellow chilli ½ teaspoon

Roasted gram powder 100gms

(b) Kakori masala (make paste )

Desicated coconut 50gms

Khuskhus 10gms

Khoya 50gms

Onion ( to be sliced & fried ) 100gms

Kashewnut 25gms

Fresh malai 100gms

Saffron 1 gm

Rose water 2 tablespoon

Kewda water 2 tablespoon

Method:

Mince meat and fat thrice to very fine consistency.

Add papaya paste,salt,and powder masala(a). Mix well wit both hands,

Add masala paste(b) along with rose water,kewda water and saffron.

Mix thoroughly and keep for half an hour.

Clean and wipe skewers. Take a portion of mince mixture and put on the skewers evenly in round shape like seekh kebab.

Roast on charcoal grill. Remove carefully from the skewers.

Serve with green chutney. Its ideal combination is sheermal flatbread.

(Recipe provided by Gautam Mehrish,the Corporate Executive Chef at Sun-n-Sand Hotels,Mumbai)