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Description Laziza Behari Kebab 100g
Kcal N/A
Kj N/A
Fat (g) N/A
Of which saturates (g) N/A
Carbohydrate (g) N/A
Of which sugars (g) N/A
Salt (g) N/A
Protein (g) N/A
Fibre (g) N/A
Property Value
packsize value 6
Brand Name Laziza
Ingredients Red Chilli, Coriander, Salt, Roasted Cumin Powder, Dried Garlic 3%, Dried Ginger 3%, Black Pepper, Cinnamon, Cardamom, Clove, Mace, Bay Leaves
Country of Origin
Storage Store in a cool dry place, once opened store in an airtight container.
Cooking Guidelines Preparation and Usage Recipe Behari Kebab (Behari style Bar B.Q. Meat strips) Meat (Mutton, Chicken or Beef) (preferably boneless Beef) 1 kg. thin long strips or one inch small cubes Onion (medium) 3 (200 gms) finely sliced Raw Papaya (grounded/mashed) 5-6 tablespoons (150 gms) Mustard Oil/Cooking Oil about 1/2 cup (75 gms) Laziza Behari Kebab Masala one bag only. Easy Steps 1. Fry onions in ghee/oil until brown. Remove & spread on absorbent paper. When crisp, crush to make coarsely grounded & keep separately. (Note that 3/4 cups of crushed fried onion = 3 (200 gms) of fresh sliced onion). 2. Mix together crushed fried onion, raw papaya, 1/2 cup oil, Laziza Behari Kebab Masala (one bag only) and apply on meat pieces and leave for 2-3 hours in a cool place. 3. Thread the meat pieces on the skewers/rods & grill/B.B.Q. on coal fire or in an oven on low flame. Apply oil when light brown rotate & roast until golden/tender. Serve with Chapati/Nan/Paratha, Salad & Chutney. Behari Fried Botties (Meat Cubes) Follow step No. 1 & 2 of above and add 1/2 cup whipped yoghurt also. Cover & cook on low flame in a utensil until tender & water evaporates. Keep stirring with interval. For B.B.Q. Flavour Place a piece of red hot coal in a cup & keep it inside the meat utensil. Pour a teaspoon of oil/ghee over the coal & immediately cover with the lid so fumes do not leak. Remove the coal after 5-6 minutes. Serve with fresh salad onion, green chillies & fresh lemons. Serves: 14-16
Usage Statements For best before see packaging.
Allergen Advice N/A
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