Kashmiri Kabob

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 cup minced meat
1 onion
1/2 tsp ginger garlic paste
2 green chile or more to taste
1/2 tsp cumin powder
1/4 tsp chile powder
1/4 tsp turmeric
1/4 tsp pepper
1/2 tsp salt
1 egg, optional
2 cups water
Oil to shallow fry

Instructions:

Grind all the ingredients except egg in a food processor till it is a paste, don’t add water.

Add the egg and mix if using, egg is not needed for this. Make oblong shapes with a tablespoon of mixture, this recipe makes 12 kebabs.

Bring 2 cups of water to boil in a pan that will fit the kebabs in a single layer. When the water is boiling add the kebabs in it and let it cook undisturbed in medium heat till water evaporates. Let it cool a little before frying.

Heat oil about 1″ high and fry the kebabs till it is golden brown. Make sure it doesn’t burn and turn to make sure all the sides are fried. Serve hot with coriander chutney, mint chutney or tamarind chutney.

From torviewtoronto.blogspot.com