Weekend Plus Desk :
With the abundance of fresh produce (and cattle) this Eid holiday, don’t miss the opportunity to pick up an apron and earn some credentials in the kitchen. Here are some easy recipes that taste great but won’t make you break a sweat to serve.
Boti Kabab
Cut around ½ a kilo of boneless meat (beef/mutton) into cubes. Add 2 tablespoons of green papaya paste, 1 teaspoon each of ginger paste and garlic, half a teaspoon of green chilli paste and red chilli powder, salt to taste and a ¼ teaspoon of garam masala to the cubes.
Mix well and refrigerate for a minimum of 3 to 4 hours to allow the meat to marinate. Put the meat into a pressure cooker or any pot with a lid filled with a cup of water. Cook the meat with the lid on till half done. Take off the lid to allow remaining water to evaporate. Transfer the meat onto a preheated grill and complete the cooking process, basting it with butter from time to time. If you don’t have a grill, melt a ¼ cup of butter in a flat bottomed pan until you achieve a lightly charred brown colour. Contd on page 11
With the abundance of fresh produce (and cattle) this Eid holiday, don’t miss the opportunity to pick up an apron and earn some credentials in the kitchen. Here are some easy recipes that taste great but won’t make you break a sweat to serve.
Boti Kabab
Cut around ½ a kilo of boneless meat (beef/mutton) into cubes. Add 2 tablespoons of green papaya paste, 1 teaspoon each of ginger paste and garlic, half a teaspoon of green chilli paste and red chilli powder, salt to taste and a ¼ teaspoon of garam masala to the cubes.
Mix well and refrigerate for a minimum of 3 to 4 hours to allow the meat to marinate. Put the meat into a pressure cooker or any pot with a lid filled with a cup of water. Cook the meat with the lid on till half done. Take off the lid to allow remaining water to evaporate. Transfer the meat onto a preheated grill and complete the cooking process, basting it with butter from time to time. If you don’t have a grill, melt a ¼ cup of butter in a flat bottomed pan until you achieve a lightly charred brown colour. Contd on page 11
