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25Nov
Kakori Kebab Zaitooni Recipe

With the chilly winter season here it is the perfect time to indulge in some warming foods like kebabs. Mutton kebabs are a mouth-watering variant of kebabs that you can easily prepare at home by following the below-given recipe. We bring to you an authentic kebab recipe that too by the chef of The Metropolitan Hotel himself. If you are a kebab lover and wish to re-create the restaurant-style experience at home, then this is the perfect recipe for you. Just gather all the ingredients below and get cooking. You can make these kebabs in an oven, grill them over a charcoal grill or even roast them on a non-stick tawa. These melt-in-the-mouth mutton kebabs will surely woo you with their flavours. This Kakori Kebab recipe includes a plethora of spices which are essential to give the kebabs their signature taste. You can make them for a family dinner, an evening party or even for a barbeque party. Do try this recipe, rate it and let us know how it turned out to be.

How to make Kakori Kebab Zaitooni

  • Step 1 Saute the onions

    Heat ghee in a pan. Add sliced onions and saute them until golden-brown in colour and crisp in texture.

  • Step 2 Mix the ingredients

    Now add all the ingredients to a large bowl and mix well to form a mixture or dough. Cover and refrigerate for an hour.

  • Step 3 Cook the kebabs

    About 25 minutes before serving, shape the meat around the skewers and place the kebabs onto a grill over a drip tray or in a pre-heated oven (also on a drip tray). If cooking over a charcoal grill, you will have to keep rotating them so that they are brown and cook evenly. Cook for 15-20 mins at 220 degrees Celsius. Brush with ghee and cook for 2 minutes more.

  • Step 4 Ready to be served

    Once done, garnish with chaat masala onions and lemon and serve with green chutney.
1Nov
Kakori Kebab Zaitooni Recipe

With the chilly winter season here it is the perfect time to indulge in some warming foods like kebabs. Mutton kebabs are a mouth-watering variant of kebabs that you can easily prepare at home by following the below-given recipe. We bring to you an authentic kebab recipe that too by the chef of The Metropolitan Hotel himself. If you are a kebab lover and wish to re-create the restaurant-style experience at home, then this is the perfect recipe for you. Just gather all the ingredients below and get cooking. You can make these kebabs in an oven, grill them over a charcoal grill or even roast them on a non-stick tawa. These melt-in-the-mouth mutton kebabs will surely woo you with their flavours. This Kakori Kebab recipe includes a plethora of spices which are essential to give the kebabs their signature taste. You can make them for a family dinner, an evening party or even for a barbeque party. Do try this recipe, rate it and let us know how it turned out to be.

How to make Kakori Kebab Zaitooni

  • Step 1 Saute the onions

    Heat ghee in a pan. Add sliced onions and saute them until golden-brown in colour and crisp in texture.

  • Step 2 Mix the ingredients

    Now add all the ingredients to a large bowl and mix well to form a mixture or dough. Cover and refrigerate for an hour.

  • Step 3 Cook the kebabs

    About 25 minutes before serving, shape the meat around the skewers and place the kebabs onto a grill over a drip tray or in a pre-heated oven (also on a drip tray). If cooking over a charcoal grill, you will have to keep rotating them so that they are brown and cook evenly. Cook for 15-20 mins at 220 degrees Celsius. Brush with ghee and cook for 2 minutes more.

  • Step 4 Ready to be served

    Once done, garnish with chaat masala onions and lemon and serve with green chutney.
27Oct
Bhoger Mangsho Recipe

It’s that time of the year, when festive zeal can be felt everywhere. Durga Puja is around the corner and its time immerse your soul in the festive spirit and devotion. The essence of Durga Puja is incomplete without a delicious Bhoger Proshad and one dish that is traditionally offered as Bhog is Bhoger Mangsho. In Bengali cuisine, anything cooked without onion and garlic (most of the time) is termed as Niramish. As per the rituals, sacrificing ‘goat’ locally termed as“Boli” used to be quite common during Durga/Kali pujo. Then the sacrificed meat will be specially prepared and would be distributed as the “Prasad”. It is never prepared using Onion and Garlic. That’s why this unique preparation called‘Bhoger Mangsho’.

Recipe by: Sous Chef, Nishad K, Hilton Bangalore Embassy GolfLinks

How to make Bhoger Mangsho

  • Step 1 Wash mutton and marinate

    Wash the mutton pieces and marinate with ginger, Curd, Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder and rest in the fridge for around 6 hours.

  • Step 2 Marinate the potatoes

    Peel the potatoes and marinate with turmeric powder. Mix rest of the masala along with 10 ml mustard oil to make a thick paste.Heat remaining oil in a pan and fry potatoes till golden brown in color.

  • Step 3 Add oil to the pan

    Now add oil in a deep pan and add ghee to it. Add whole masalas into the mixed oil & ghee and cook for a minute. Add ginger paste to the mixture and cook for 2 minutes on low flame until the raw ginger smell goes away.

  • Step 4 Beat the curd

    Add the spice paste and sugar and cook for 3-4 minutes on low flame. Beat the curd and add to the mixture, cook until the oil separates. Add the marinated meat and cook in low flame for 10-15 minutes and add fried potatoes.

  • Step 5 Serve hot

    Add water to boil. Keep semi thick consistency (if require add water in between). Finally add garam masala powder and 1 Tsp. of ghee to finish.