Mince onion, garlic and ginger and fry with chilies in a little ghee for 3-4 minutes.
Stir in the ground turmeric, coriander, cumin seeds, almonds and the other spices.
Mix this thoroughly and continue cooking on a low fire for about 5 minutes.
Then add the gram flour (besan), minced meat, coconut milk and salt to taste.
Cook for 10 minutes longer, turn out the contents in the pan and grind the mixture into a fine paste.
Blend together the thick curd and some of the mint with a pinch of salt.
Then take sufficient meat paste to form a small ball and flatten it out in the palm of the hand.
Put 1/2 tsp of the curd mixture in the center.
Gradually work the meat upwards until the curd is covered and a round flat cutlet is formed.
Fry in hot ghee till golden brown.
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