Kabab Food
It is believed that Turkish and Iranian soldiers liked to fry fresh meat on their swords. Pieces of meat were cooked in animal fat, and eaten immediately after preparation. When soldiers set out to conquer distant lands, they depended solely on hunting for survival. Kebab is also mentioned in the book Qisa’ Yusuf written in Turkish language in 1377 AD.Like many other South Asian delicacies, kebabs have a unique and interesting history. It has traveled through many ages and lands, and wherever it has passed through, people have tried it with their local flavors.
It is prepared with the local spices of each region, yet it is equally popular all over the world. It is undoubtedly the only oriental food that is equally well known in the West.
Kebabs have always been the favorite food of village life. And so they were an integral part of Mughal cuisine, yet the modern Bihari kebab is the result of the efforts of Biharis and Bengalis.
By the way, Bihari kebab is cooked with pieces of meat like in the old days, but it is not at all like the kebabs that the Turkish soldiers would have eaten. Instead, it has become a delicious and melt-in-your-mouth treat made with curd, spices, and flesh-melting papaya.
Kebab is said to be an Arabic word, but Iranians, Turks, and Central Asians also claim the word. It literally means to fry, sear, or cook on a skewer, through a grill, or over a fire.
There are more than a dozen popular types of kebabs in the subcontinent: Shami, Reshmi, Dum, Boti, Sikh, Chapli, Glavati, Tandoori, and others. But the uniqueness of Bihari Kebab lies in its color, its softness, and its spices.
Food Of East
The people of the subcontinent love to eat spicy foods, so the traditional cuisine of India and Pakistan has several types of kebabs, including hot spices, coriander seeds, cumin, curd, black pepper, lemon juice, eggs, corn flour, coriander, tomato, and onion. In comparison, Middle Eastern kebabs are much less spicy.
While bihari kebabs are traditionally vegetable-based, they are a savory meat dish that is liberally seasoned with spices and mustard oil, common in India, particularly Bengal and Bihar.
The use of kabab sugar, poppy seeds, nutmeg and papaya to marinate the meat makes it extremely tender. A secret ingredient is a generous amount of bihari kebab garam masala.
cacy prepared from the leftover marinade of Bihari Kebab. Flour is used in it and salt is also added if required. It is then wrapped around a skewer and cooked like a skewer kebab.
Ingredients for Finger Kebab
One and a half kilos of beef, thinly sliced
1/4 cup yogurt
6 tbsp finely chopped papaya (with peel)
1/4 cup fried onions
4 tbsp fresh chopped ginger
4 tablespoons minced garlic
1 tsp nutmeg powder
1 teaspoon cinnamon
One and a half spoon of fried cumin powder
2 tsp black pepper powder
2 tsp red chili powder, or to taste
2 tablespoons of poppy seeds
4 tbsp Bihari Kebab Garam Masala
1/4 cup mustard oil (optional)
Salt to taste
(Mix in a mixer, and marinate the meat)
Bihari Kebab Garam Masala
(Use a coffee grinder to make a powder and keep the leftover powder in a tightly closed bottle for later)
2 teaspoons of sugar
2 tablespoons of fennel
2 star nineteen
4 tablespoons ground black pepper
2 cloves
Half a spoonful of nutmeg
A spoonful of Jautri
10 green cardamom
6 black cardamom
2 tablespoons of ground coriander
2 tablespoons of cumin
12 proven cayenne pepper
The first method
Marinate the meat for at least 24 hours, using charcoal to heat the grill. And skewer the meat.
Drizzle oil over the coals and, if there is an iron lid, close it so that the smoke from the coals permeates the meat. Once the meat is soft, take it off.
Another method
Take a large, deep pan. Add a little oil and heat it. Then place the meat in the pan and cook for 10 to 20 minutes. Then flip them over and cook for 10 to 20 minutes.
Then place them in the oven and bake for 15 minutes to remove the moisture.
Heat the coals, sprinkle oil, and put them in the oven for some time so that the kebabs get more flavor from the coal smoke.
Serve with tamarind chutney, onions, and parathas or naan.
Friends, the second dish is called reshmi kebab. I personally like this type of kebab the most among the different types of kebab. Its recipe is as follows. This dish is very popular in subcontinent and middle east. A recipe for mouth-watering soft, smooth and delicious reshmi kebabs from the royal kitchen of the Mughal emperors, which are equally popular all over the sub-continent due to their unique and wonderful taste. It can be the most special dish of this event.
Ingredients Raishmi (soft and Delicate) Kabab
FOR MARINADE
Beef Mince Half Kg. Ginger Paste, One Teaspoon Garlic Paste, One Teaspoon Papaya Paste, 1 Cup
FOR BLENDING
One teaspoon of red chili powder, chopped green chilies, two to three cumin seeds, and one teaspoon of salt to taste Coriander powder, one teaspoon of curd, one cup of breadcrumbs, two chopped onions, one coriander, and half a bunch
Oil one cup, green chillies for garnish coriander for garnish ginger for garnish
Synthesis
First, put the mince in a big bowl, add the ginger, garlic, and papaya paste, and keep it to marinate for an hour.
Now put the marinated mince in a blender, add red chillies, chopped green chillies, coriander powder, cumin powder, salt, curd, and break up the double bread crumbs, and blend well.
Now add the onion and coriander and blend again.
Now heat oil in a pot, add the blended minced meat to it, and fry it. After frying well for ten minutes, cover it and let it rest for another 10 to 15 minutes.
Now garnish it with green coriander, green chillies, and ginger sprigs.
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