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Wednesday, August 17, 2011

Africa kay kabab by chef Shireen Anwar

                   1/2 kg (do not wash)
Hard bread                                3 whole (soaked in water for 15 minutes)
Green chilies grinded                 3 tsp heaped
Salt                                          1 1/2 tsp
Ginger garlic Paste                    2 tsp heaped
All spice powder                        1 1/2 tsp
Coriander leaves (hara dhania)    4 tbsp (chopped)
Oil                                            2 tbsp

-         Marinate mince with ginger garlic paste, salt, grinded green chilies, all spice,  oil and chopped coriander leaves for 2 hours
-         Now squeeze out all water from bread by putting in it muslin cloth and squeezing well, mix bread gradually in mince and mix very well.
-         Make into round kababs and fry immediately after adding bread, deep fry on medium flame for 15 minutes without stirring.
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