Panir seekh kebab
| January 24, 2017 | Category: | 0 Comment
Panir seekh kebab
256
Ingredients
1 pound grounded beef
1 pound panir
2 tablespoons chopped green chili’s
2 onions grated
1 tablespoon ginger
butter
1 tablespoon chopped celery
2 tablespoons fresh chopped coriander
2 teaspoon black pepper from mill
1 teaspoon cumin
1 teaspoon red chilipowder
4 tablespoon flour
Panir: Bring 3L milk to boil. Just before boiling add 6 tabsp of lemmon juice. Throw curdled milk through clean kitchen towel and press out all the juice. Let the panir (in towel) rest (in fridge) with weight 2-3 kg on it.Use an upside down colander to drain extra. After that the panir can be grated or cut and is ready for use. KEBAB: Mix all except butter. Knead well with wet hands make balls stick to skewer and make sausages. In pre-heated oven for +/- 15 minutes. Grease with butter regularly. Serve right away. Enjoy!