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Ramzan Special - made with kheema & Dal
Published On: 26 Jun 2014
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
Boil the kheema, bengal gram, garlic ginger paste, coriander powder, jeera powder, red chilli powder, garam masala powder and salt with a little water.
Cook for 35 - 40 minutes till the kheema and bengal gram are cooked and the water has dried up.
Cool the mixture and grind to a fine paste.
Add the egg yolks and mix well.
Apply little oil on your hands and form the mixture into kababs. These can be refrigerated to be used later on.
Heat a little oil in a frying pan and shallow fry the kababs for 1 - 2 minutes on each side till they are nice brown in colour.
Serve with mint chutney and sliced onions.
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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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