Chicken Rose Kebabs

by

CaesarRupus 13:06, March 2, 2010 (UTC)

Prep Time: Half-an-hour

Cook time: Half-an-hour

Serves: 4

Description
North India has a variety of kebabs and this one is not only rose-scented but also looks like cute button-roses.

Ingredients

 * Chicken minced meat (keema) - 2 heaped handfull / 500 ml in volume
 * Salt
 * Pepper
 * Red chilli powder (or red food coloring)
 * Ginger paste
 * Garlic Paste
 * Cinnamon
 * Cardomom
 * Clove
 * Bay Leaf
 * Rose water / essence
 * Mint leaf paste (pudina)
 * Onions
 * Ghee (or butter)
 * Eggs

Directions

 * 1) Dice the onions.
 * 2) Pour ghee over hot pan and let it heat.
 * 3) Add clove, bay-leaf, cinnamon and cardomom and wait till you can get their aroma.
 * 4) Add the ginger and garlic paste followed by chopped onions and wait till they become brown.
 * 5) 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.
 * 6) Remove from flame and mix in mint paste and a drop of rose water.
 * 7) 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.
 * 8) Beat eggs into a bowl.
 * 9) 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.)
 * 10) 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).
 * 11) Then dip in eggs and deep-fry them again. You will notice that the four petals open up more when fried.
 * 12) 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).