Lucknowi Tunday Kabab | टुंडे कबाब रेसिपी | Traditional Recipe of Uttar Pradesh
Lucknow, the city of Nawabs, is home to many poets, lyricists, orgasmic food like the kebabs or like they say in the city ‘kababs’, biryanin and more. The history, the architectural marvels, the rich literature or their opulent culinary affair, Lucknow has so much to offer that it never ceases to charm us all.
Tunday Kebabs or Kababs or Kababi, are a melt in the mouth with so much history to it that you will be awestruck! Did you know it was initially made using 160 spices and while it was prepared in the Royal kitchens, it was heavily guarded?! Yes, you read that right! There is an entire history to this delicious Awadhi breakfast which is a treat that Lucknow has to offer to us all.
Ingredients
For Kabab Masala:-
- 1 tsp whole dhania
- 1 tsp Jeera
- 1 inch cinnamon
- 2 bay leaf
- 3-4 green cardamom
- 2-3 clove
- 10-12 black papper
- 1 tsp saunf
- 2 nutmeg
- 1 long pepper
- 1 star anise
- 2 tsp Elwendia persica
- Pinch of black stone flower
- Rose petals
Tundey Kabab:-
- 400gm keema mutton
- 2 tbsp Saloni Mustard Oil
- 1 tbsp raw papaya paste
- 1 tbsp ginger garlic paste
- 2 tbsp cashew nut paste
- 1 tbsp brown onion paste
- Salt
- 1 tsp red chilli paste
- 1 tbsp desi ghee
Method
- For Cook Delicious & Traditional Uttar Pradesh Recipe “Lucknowi Tundey Kabab” at home, dry roast kabab masala ingredients, cool & grind them properly.
- Now take a keema mutton in a big plate, add raw papaya paste, ginger garlic paste, cashew nut paste, brown onion paste, salt, red chilli powder, desi ghee & mix them properly & give rest for atleast 2 or 3 hours.
- After 2-3 hours, heat saloni mustard oil in a fry pan make round shape of kabab & fry. Serve Hot.
