CHICKEN RUSSIAN KABAB
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Ingerdients:
1: potatoes ½ kg (boiled & mashed)
2: chicken boneless 1 large (boiled with ginger & garlic paste 2 tsp & shredded)
3: carrots 1 medium (pealed & cut in small fine cubes)
4: bell pepper 1 small any colour (cut in small fine cubes)
5: cabbage 1 cup (finely chopped)
6: plain flour 3 tbsp
7: curry leaves 15
8: green chilli 3 (finely chopped)
9: crushed red chilli 2 tsp
10: salt 1 tsp
11: black pepper powder ½ tsp
12: bread crumbs (as much required)
13: eggs 2 to 3
14: oil for frying
15: fresh coriander 3 tbsp
Recipe:
1: in a pan heat oil 2 tbsp, add curry leaves, plain flour and cook on high flame for 1 minute.
2: add crushed red chilli, black pepper, salt, green chile, carrot, cabbage, bell pepper mix well, on high flame, then add potatoes, chicken mix well and close the flame.
3: then add fresh coriander mix well.
4: beat eggs.
5: grease your palms with little oil and make round kababs, dip them in the egg, roll it in the dry bread crumbs.
6: heat oil and fry till golden on high flame.
7: place them on paper towel.
8: serve hot with ketchup.
NOTE: can keep this mixture in the fridge in a air tight box for 4 to 5 days.
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