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Kati Kabab or any Kebab type food
Published On: 12 Jan 2006
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Bengali: Halud / Pitras
Gujarati: Hardhar / Haldi / Halad
Konkani: Haledi / Halad
Marathi: Halad / Haladi
Oriya: Haladi / Haldil
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Bengali: Laban / Noone
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Mix the ground items with yoghurt and ghee.
Pour over the meat ensuring each piece gets a liberal coating and soak for at least 3 - 4 hrs.
:- Overnight in the fridge is better kept covered.
When ready to cook, place meat(or veggies) or a mixture of both, on the skewers.
If using a BBQ(cleanest from household point of view), let charcoal die to cinders so as not to burn kebabs.
Turn constantly and do not overcook or meat will be hard.
Brush the `Kebabs` during cooking with the remainder of the mixture.
Add salt as required and/or powdered chilly, garam masala, 5 spices and soya sauce to your taste.
Prepare chappatties or your favourite pancake or bread to either wrap in a roll or as a sandwhich.
:- No chillies have been added as we always have children standing opened mouthed waiting to partake. :- Prepare a dipping sauce of chillies chopped fine with coriander leaves and cardamom seeds crushed or cheat and use Thai sweet chilli sauce. For the children, a bottleof Tomato Ketchup is enough.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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