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| CHARCOAL | ||
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| Category | Weight Limit | Utensil |
| Instructions |
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15 | Kastoori | 0.2 ~ 0.4 kg | Multicook tawa |
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For | 0.2 kg | 0.3 kg |
| 0.4 kg |
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| Kababs |
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| Boneless Chicken mince (Keema) | 200 g | 300 g |
| 400 g |
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| High rack* |
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| For marinade |
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| Ginger garlic paste | ¼ tbsp | ½ tbsp |
| 1 tbsp |
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| Lemon juice | ¼ tbsp | ½ tbsp |
| 1 tbsp |
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| Besan | 2 tbsp | 3 tbsp |
| 4 tbsp |
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| Bread crumbs | 2 tbsp | 3 tbsp |
| 4 tbsp |
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| Pepper powder, Salt, Red chilli powder |
| As per taste |
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| Ginger finely chopped | ½ tsp | ½ tsp |
| 1 tsp |
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| Chopped Coriander leaves | 2 tbsp | 3 tbsp |
| 4 tbsp |
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| Oil | 1 tsp | 2 tsp |
| 3 tbsp |
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| Choti elaichi powder | ½ tsp | ½ | tsp |
| 1 tsp |
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| Jeera | 1 tsp | 1 | tsp |
| 1 tsp |
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| Kesar (Soaked in ½ cup in milk) | ½ tsp | ½ | tsp |
| 1 tsp |
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Method : 1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.
2.Marinate the mince with all the ingredients mentioned under marinade.
3.Make flat Kababs of the mixture.
4.Keep the kababs on tawa & tawa on high rack. Select category & weight and press start.
5.When beeps, turn over the kababs & press start, Sprinkle chaat masala & serve.
* Refer Pg. 85 Fig. 4
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