CaesarRupus 13:06, March 2, 2010 (UTC)
Prep Time: Half-an-hour
Cook time: Half-an-hour
North India has a variety of kebabs and this one is not only rose-scented but also looks like cute button-roses.
- chicken minced meat (keema) - 2 heaped handfuls / 500 ml in volume
- red chili powder (or red food coloring)
- ginger paste
- garlic paste
- bay leaf
- rose water / essence
- mint leaf paste (pudina)
- ghee (or butter)
- Dice the onions.
- Pour ghee over hot pan and let it heat.
- Add clove, bay-leaf, cinnamon and cardomom and wait till you can get their aroma.
- Add the ginger and garlic paste followed by chopped onions and wait till they become brown.
- Toss in the chicken mince-meat and sprinkle salt, pepper, red chilly powder (substitute with red/pink food coloring if you don't want it to be too spicy). Wait till cooked.
- Remove from flame and mix in mint paste and a drop of rose water.
- While warm, rub oil over your hands and then roll the above mixture into balls, squeezing out as much juice possible so that the texture is hard and tough.
- Beat eggs into a bowl.
- Dip the balls into the eggs and then lightly deep-fry them (pour them into hot oil and remove them as soon as they float up to the surface.)
- Now comes the tricky part. You have to take a sharp knife and make a cross-shaped cut over the ball and then slightly open up the four petals to make it look like a flower. Take care that the ball does not break up (if the cut is too deep, it will).
- Then dip in eggs and deep-fry them again. You will notice that the four petals open up more when fried.
- Serve them hot on a plate covered with oil-absorbing paper. You can even embellish them with toothpicks. Goes great with a yogurt or cheese dip (raitha).