India vs Pakistan: I Cooked Both Countries’ Legendary Kebabs

8 Comments

1. 

   @ud_and_co 1 week ago

   Which Kebab wins for you? 🤠

2. 

   @mohankundeti 1 week ago

   woooo…kiska recommendation hi 😊😊bhai

3. 

   @ud_and_co 1 week ago

   CHAPLI KEBAB (150 g batch)
   Ingredients
   150 g minced mutton
   1 tbsp coriander seeds
   1 tsp cumin seeds
   Pinch ajwain
   ½ tsp amchur
   2 tbsp besan
   3 tbsp very finely chopped red onion
   2 green chilies, finely chopped
   2 cloves garlic, minced
   ½ inch finely chopped ginger
   1 tbsp chopped cilantro
   Pinch red chili powder
   Pinch black pepper
   ¾ tsp salt (or to taste) – Be Careful :p
   2 tbsp whisked egg
   2 tbsp very finely diced tomato
   Neutral oil for frying

   Garnish (I forgot this :/)
   Cilantro
   Lemon wedges
   Sprinkle ground coriander

   Process
   Toast coriander seeds, cumin, and ajwain on low heat for 3–4 min until aromatic.
   Grind coarsely with amchur.
   In the same pan, toast besan until lightly nutty. Cool.
   In a bowl, combine mince, spices, besan, onion, chilies, garlic, ginger, cilantro, tomato, egg, and salt.
   Knead firmly for 2–3 minutes until mixture becomes sticky and cohesive.
   Rest 20–30 minutes.
   Heat a heavy pan with a thin layer of oil on medium-high heat.
   Take a portion, place on pan, and press into a thin rustic patty.
   or Make a ball and press it onto your hand (make sure to water the hands – so patty doesn't stick to you)
   Fry about 1½–2 minutes per side until crisp outside but juicy inside.
   Serve hot with lemon and raita. (I forgot this as well :/ Ps: Late Night Shoots – you know )

4. 

   @mohankundeti 1 week ago

   i love the world cup cooking series u started

5. 

   @ud_and_co 1 week ago

   GALOUTI KEBAB (150 g batch, simplified)
   Ingredients
   150 g very finely minced mutton (Trust me on this)
   1 tbsp ghee + extra for cooking
   1-2 tbsp cream
   1 tsp browned onion paste (I used without browning :/)
   1 tsp ginger-garlic paste
   ¾ tsp salt (or to taste)
   Galouti Masala (grind together)
   6 black peppercorns
   2 cloves
   1 green Cardamom
   Tiny cinnamon piece (I used two and it was too much)
   Pinch nutmeg
   2 saffron strands
   Use about 1 tsp of this powder in the kebab mix. (actually sieve it and use completely – I used around half of this)

   Process
   Grind the masala spices into a fine powder.
   In a bowl, mix mince, ghee, cream, onion paste, ginger-garlic, salt, and 1 tsp masala.
   Mash and smear mixture with fingers until it becomes a smooth paste. (Very Important Step)
   Smoke with hot coal and ghee for 1 minute. (I didn't have coal, so I used a cinnamon stick instead)
   Rest 30–60 minutes.
   Heat a flat pan on low-medium heat and add a thin smear of ghee.
   Take a small portion, place directly on pan – dont shape it much
   Cook slowly until just set and lightly golden, then flip carefully.
   Cook briefly on the second side — do not overbrown.
   Serve hot — the kebab should feel soft enough to almost melt.

6. 

   @abcdbarcenal 1 week ago

   Battle of the kebabs 😊 I think both win this one irrespective of what happens on the field

7. 

   @abcdbarcenal 1 week ago

   Hindi-Urdu me bhi baat karein janaab.. tabhi ache se express kar paenge kabab ke taste ko

8. 

   @ritwiktelang3352 1 week ago

   माशाअल्लाह तबियत खुश कर दी जनाब। भाड़ में जाएं नामुराद मैदान में लडने वाले। हमें तो कबाब की दावत पसंद आई।