NAWABI KABAB

NAWABI KABAB RECIPE
  • Starter
  • Servings
  • 3Spicy
  • 30 MinutesCook Time
  • Cuisine : Andhra Pradesh
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A plate full of Nawabi Kabab is mouth-watery and serves as a great food to the guests.


Ingredients

250 gms.of Boiled Potatoes 50 gms.of Grated Paneer 50 gms.of Boiled Peas ¼ tsp of Ginger (chopped) 1 tsp of Chilli Powder ½ tsp of Dry Mango Powder (amchoor) 1 tsp of Cumin Seeds 2 tsp of Coriander Leaves (chopped) 3 tsp of Oil ¼ cup of Almonds (finely chopped) 10 gms.of Grated Cheese 20 gms.of Grated Khoya 2 tbsp of Roasted Gram Flour 2 nos. of Anjeer (finely chopped) Salt to taste
 

Cookwares

prestige OTG Prestige OTG

Step By Step Method

  • Step 1

    Mash potatoes. Add boiled peas, grated paneer, chopped ginger, salt, chilli powder, amchoor powder, cumin seeds, finely chopped almonds and anjeer, cheese, khoya and roasted gram flour. Mix well.

    Step 2

    From this dough, make long kabab shape pieces.

    Step 3

    Apply oil and place on the baking tray. Bake at 230 degree Centigrade for 20 minutes.

    Step 4

    Turn the kabab pieces midway during the cooking process. Serve hot with mint chutney.

About Chef

SunitaChawla

Sunita Chawla is a renowned cook who consults for many companies and has written many recipe books on microwave, OTG, and conventional cooking.

Having done her BA in economics from Madras university, she developed and interest in cookery after graduation and went on to do a hostess course and hotel management with Applied Nutrition, Adyar. She also did a bakery course from Bakers Institute, Bangalore. Going by her family recommendations, she she started participating in cookery competitions and won prizes often. This motivated her to continue participating and gradually she was noticed for becoming a judge in cookery shows. In 1991, a TV show in Chennai called 'Wonder Balloon' gave her a lot of recognition, after which she strongly felt the want to take her passion for cooking more seriously. Eventually she became one of the most recognised faces in the field of cookery the world over.