Reshmi Kebabs

Reshmi Kebabs Recipe - Pakistani Minced Meat Kebabs

Region / culture: Pakistan | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Reshmi Kebabs are a popular Indian dish made with minced meat and a blend of spices. These kebabs are known for their smooth and creamy texture, making them a favorite among food enthusiasts.

History

Reshmi Kebabs have their origins in Mughlai cuisine, where they were traditionally made for royalty and special occasions. The name "reshmi" translates to "silken" in English, referring to the smooth and tender texture of the kebabs.

Ingredients

0.5 kg minced meat
1 tsp raw papaya
0.5 tsp salt

Spice paste

0.5 tsp mace
4 green cardamoms
2 brown cardamoms
2 tsp garam masala
1 dessert spoon poppy seeds
1 tbsp cashew nuts
0.5 tbsp chironji
0.5 tbsp dry coconut
1 large pinch saffron
2 tbsp curd
2 tbsp cream
2 – 3 drops of kewra essence and mithi ittar
2 medium onions chopped
2 tsp ginger paste
2 tbsp besan
1 tsp red chilli powder
chaat masala
oil for frying

How to prepare

Add the raw papaya paste to the mince along with 0.5 tsp of salt.
Set aside for half an hour.
Brown onions and set them aside.
Add the ginger and spice paste, cream, curd, red chilli powder, roasted besan, and browned onions to the mince and let it marinate for 15 minutes.
Flatten out the mince into kebabs and shallow fry them over a coal flame.
Garnish with chaat masala.

Variations

Use chicken or lamb mince instead of beef for a different flavor.
Add chopped mint leaves or coriander for a fresh twist.

Cooking Tips & Tricks

Use fresh and high-quality ingredients for the best flavor.

- Marinate the meat for at least 30 minutes to allow the flavors to develop.

- Shallow fry the kebabs over a coal flame for an authentic smoky flavor.

- Garnish with chaat masala for an extra kick of flavor.

Serving Suggestions

Serve Reshmi Kebabs with mint chutney, sliced onions, and lemon wedges for a complete meal.

Cooking Techniques

Shallow fry the kebabs over a coal flame for an authentic smoky flavor.

Ingredient Substitutions

Use yogurt instead of cream for a lighter version of the kebabs.

- Substitute cashews for almonds in the spice paste for a different flavor profile.

Make Ahead Tips

You can prepare the kebabs ahead of time and refrigerate them until ready to cook.

Presentation Ideas

Arrange the kebabs on a platter with fresh herbs and lemon wedges for an attractive presentation.

Pairing Recommendations

Serve Reshmi Kebabs with naan bread, rice, or salad for a complete meal.

Storage and Reheating Instructions

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 50mg per serving

Alergens

Contains nuts and dairy products

Summary

Reshmi Kebabs are a rich source of protein and essential nutrients, making them a nutritious choice for a meal.

Summary

Reshmi Kebabs are a delicious and nutritious dish that is perfect for special occasions or everyday meals. With a blend of spices and a smooth texture, these kebabs are sure to impress your guests.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Reshmi Kebabs. It was many years ago, when I was just a young girl living in a small village in India. I had always been curious about cooking and loved spending time in the kitchen with my mother, watching her prepare delicious meals for our family.

One day, as I was helping my mother gather ingredients for dinner, a neighbor stopped by with a plate of Reshmi Kebabs. The aroma that wafted from the plate was enough to make my mouth water, and I couldn't wait to try one. As I took my first bite, I was transported to a world of flavor and spices unlike anything I had ever tasted before.

I begged the neighbor for the recipe, but she simply smiled and said it was a family secret that had been passed down for generations. Determined to unlock the mystery behind the delicious kebabs, I set out on a mission to learn how to make them myself.

I started by observing my mother as she cooked, taking mental notes of the spices and techniques she used. I asked her endless questions about the ingredients and their proportions, and slowly but surely, I began to piece together the puzzle of the Reshmi Kebabs.

But it wasn't until a chance encounter with a traveling chef that I truly unlocked the secrets of the recipe. He had sampled my mother's cooking and was impressed by her skills, so he offered to teach me the art of making Reshmi Kebabs.

Under his guidance, I learned to marinate the meat in a blend of yogurt, ginger, garlic, and a secret mix of spices that added depth and flavor to the dish. I discovered the importance of using fresh ingredients and cooking the kebabs over an open flame to achieve that perfect charred exterior and juicy interior.

As I honed my skills and perfected the recipe, I couldn't help but think of all the people who had contributed to my culinary journey. From my mother and the neighbor who first introduced me to the kebabs, to the traveling chef who shared his expertise, each person played a vital role in shaping my love for cooking.

Now, whenever I make Reshmi Kebabs for my own family, I am reminded of the rich tapestry of experiences and flavors that have brought me to this moment. The dish holds a special place in my heart, not just for its delicious taste, but for the memories of the people and places that have influenced my culinary adventures.

I am grateful for the opportunity to continue the tradition of sharing this recipe with others, passing down the knowledge and passion that have been instilled in me from a young age. And as I watch my own grandchildren learn to cook and explore new flavors, I can't help but feel a sense of pride in knowing that the legacy of Reshmi Kebabs will live on for generations to come.