Melt in the mouth delicacy
These kebabs have been my childhood favorite. Mess parties meant gorging on these bite sized melt in the mouth kebabs. I have tried different recipes over the years and none came to close the Mess one. I dread making them for dad since he invariably compares it to Mess! The recipe am sharing here is the one that is relished by everyone at home but I still end up with – ‘Mess wali baat hi kuch or thi :)’
Serves – 4. Time – 1 hour
Ingredients
- Mutton keema – 500 gms
- Onion chopped – 1 large sized
- Chana daal soaked – 1/2 cup
- Ginger – 1 inch
- Garlic – 10 cloves
- Black cardamom – 2
- Green cardamom – 4
- Cinnamon – 1 inch
- Mace – 2
- Black pepper – 10
- Cloves – 6
- Bay leaf – 1
- Cumin seeds – 1 tblspn
- Coriander seeds – 1 tblspn
- Ghee – For frying & 1 tsp for dungar
- Salt as per taste
- Coal – 1 piece for dungar
Method
- Pressure cook all the ingredients with 1/2 cup water for two whistles
- Grind in mixie ensuring the ‘reshaas’ are maintained
- Give dungar(see notes)
- Give them round shape and shallow fry
- Serve with green coriander chutney
Notes
- If there is excessive water post boiling, dry it by cooking on high flame
- The mix should be absolutely smooth. Remove by hand if any spice did not grind
- Dungar is optional. I love the smoky flavor and hence include it every time. For dungar, place the keema mixture in a broad vessel with a tight lid. Keep a steel bowl or aluminium foil in the center. Heat a big piece of coal on gas. Place the coal in the bowl and pour ghee/oil on top of it. Cover with lid immediately sealing the smoke. Keep covered for 15 minutes
My Medley Rasoi 