The only dish I know to cook in Bihari Cuisine is the famous "Bihari Kabab" Never tasted or tried cooking this when I was in India.
But here almost all Indian restuarants have them on the menu.
And why not it lives up the name it has. Exceptionally gr8 tasting kabab. I have seen it in many forms and shapes, Minced meat on Skewers, Minced meat in burger shape, meat strips or just meat cubes.
Whatever is the shape and texture of meat, the ingredients that go into it are the same. The most important ingredient in this is the Bihari Kabab Mix which is readily availabe in all Indian Groceries(Atleast here in Toronto,Canada)
But I noticed that many of you had questions about this Bihari Kabab mix. So decided to attach a picture of the Bihari Kabab mix box. And for those of you who don't get this ready made mix in any grocery store at your place, try making this mix at home. Here are the ingredients that go into this mix.
Corriander, Red chilli, Paprika, Salt, Ginger, Garlic, Musk Melon, Dehydrated Onion, Black Pepper, Bay leaf, Black and regular Cumin, Green Caradamom & Dill Seed.
The other ingredient is the Ginger which is the Spice of this month.
There is'nt any day in my kitchen that I don't use it, starting from the cup of chai I & my hubby sip on every single morning to most of the dishes, and if it is a meat dish it is never complete with this rich spice. Its like NV dish and Ginger go parallel.
Yeah, ginger has been part of cooking from my childhood. Those days when these electric grinders where not so prevelent, my mom and GM used to make the fresh ginger garlic paste to make the curries or Biriyani. I tell you that fresh ginger garlic paste cannot replace any of these ready made ones or our now a days home made fridge stored ones. I also find that our Indian Ginger or garlic our more strong and rich in flavour than the ones we get here.
I still remember my childhood days how during festivals and weddings all our relatives(ladies off course) sit together to peel the ginger to make huge bowls of this Ginger Garlic paste, to cook the Curries and Pulav, chatting with each other and having fun. We children use to watch them and enjoy. So peeling the ginger takes me to those precious memories of celebration and festival.
I make this kabab two methods. One way on the skewers like this
And in the other I add chopped onions, green chillies and shape them like the burgers.
I'm sharing the recipe of the second method.
2 lb minced meat of your choice.
1 tsp ginger garlic paste
2 Tbsp Bihari Kabab masala
1/2 tsp tandoori masala
1/2 tsp Seek kabab masala
2 Tbsp Plain yogurt
1/4 tsp plain chilly powder
Salt to taste
1 Big oinion
5 green chillies
1/4 cup -Finely chopped coriandera and mint leaves
Mix all the ingredients except onions and marinate for 3 hrs or overnight.
At the time of cooking add the freshly cut onions, mix and make lemon size balls and flatten them to a burger shape and pan fry or bake them in the oven at 350 C or barbaque them.
Once done on both sides remove from heat and serve hot with mint chutney and Salab.
This is my entry for RCI - Bihari Cuisine hosted by Ghar ka khana
and Think spice - Ginger hosted by Sunitha" World