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Recipe of the week

Lagan-ke-kabab

Ingredients

Mince meat - 1 kg, finely minced without any fat, Papaya - 1 small piece, giner-garlic paste - 2 tsps, Red chilli powder - 1 level tsp, Turmeric powder - half tsp, Onion - 2, medium sized, Bengal gram - 1 teaspoon, roasted, Chironjee - 1 tbsp, Khus Khus - 1 tbsp, Kabab Chini - half tsp(optional), Green chillies - 4, Fresh coriander - 1 bunch, Mint - half bunch, Ghee - 2 tsp, Priya rice rich cooking oil - 1/2kg, salt to taste

Method: Wash mince well. Drain water completely by putting in a sieve and pressing till no water is left. Slice onions length wise and deep fry till golden brown and crisp. Drain out and keep aside. Put a little oil on a tava and roast chirongee, khus khus, kabab chini and roasted bengal gram. To this, add coriander, mint, green chillies, fried onions, papaya and grind to a paste. Mix to this paste, the ginger and garlic paste, red chilli powder, turmeric and salt with the washed kheema and marinate for about 30 minutes. Then spread the keema out in a `lagan', or a flatish vessel. Make a hole in the centre of the kheema and put the 2 teaspoons of ghee in it. Then drop one piece of burning coal into the ghee-and cover the lagan immediately. Remove the lid after a few minutes. The coal will be smoking and the ghee absorbed by the mince and the meat would have a smoked smell. Then make the mince into 10-12 round koftas, and on top of each ball make a slight depression with your finger. Put on slow flame, and some burning coal on the lid too. Cook for 20 minutes. Serve garnished with mint leaves and onions.

R. Usha Singh

Panjagutta

Congratulations Usha! You have won a gift hamper from Priya Foods Ltd. Please come and collect your prize between 2-4p.m., along with a photo ID, at Metro Plus, The Hindu, Begumpet.

R. USHA SINGH

Panjagutta

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