āĻļāĻŋāϰ⧋āύāĻžāĻŽ :
āύāĻžāχāĻ•ā§āĻˇā§āϝāĻ‚āĻ›ā§œāĻŋ āϏ⧀āĻŽāĻžāĻ¨ā§āϤ⧇ ā§Š āϕ⧋āϟāĻŋ āϟāĻžāĻ•āĻžāϰ āĻ‡ā§ŸāĻžāĻŦāĻž āϜāĻŦā§āĻĻ āĻ•āϰāϞ āĻŦāĻŋāϜāĻŋāĻŦāĻŋ āĻŽā§‡āϏāĻŋāϰ āĻŦāĻŋāĻļā§āĻŦāϰ⧇āĻ•āĻ°ā§āĻĄā§‡ āĻĒāϰ⧀āĻŽāĻŖāĻŋāϰ ‘āχāĻŽā§‹āϜāĻŋ āϰāĻšāĻ¸ā§āĻ¯â€™ āĻĸāĻžāĻ•āĻžāϰ āύāϤ⧁āύ āĻŽāĻšāĻžāύāĻ—āϰ āĻĻāĻžā§ŸāϰāĻž āϜāϜ āĻļāĻžāĻšāϜāĻžāĻšāĻžāύ āĻ•āĻŦāĻŋāϰ āĻĒā§āϰāĻĨāĻŽ āφāϞ⧋ āĻ•āĻžāĻ°ā§āϝāĻžāĻ˛ā§Ÿā§‡ āĻšāĻžāĻŽāϞāĻž āĻ“ āĻ…āĻ—ā§āύāĻŋāϏāĻ‚āϝ⧋āϗ⧇āϰ āĻŽāĻžāĻŽāϞāĻž āĻāύ āϏāĻŋ āĻĒāĻŋ āύ⧇āϤāĻžāϰ āχāϰāĻžāĻ•āϕ⧇ āĻ‰ā§œāĻŋā§Ÿā§‡ āĻŦāĻŋāĻļā§āĻŦāĻ•āĻžāĻĒ⧇āϰ āύāĻ•āφāωāĻŸā§‡ āĻĢā§āϰāĻžāĻ¨ā§āϏ āĻŦāĻŋāĻļā§āĻŦāĻ•āĻžāĻĒ⧇āϰ āĻļ⧇āώ ā§Šā§¨ āύāĻŋāĻļā§āϚāĻŋāϤ āφāĻ°ā§āĻœā§‡āĻ¨ā§āϟāĻŋāύāĻžāϰ āĻŽāĻŽāϤāĻž-āĻ…āĻ­āĻŋāώ⧇āĻ•āϕ⧇ āϏāϰāĻŋā§Ÿā§‡ āϤ⧃āĻŖāĻŽā§‚āϞ āĻ•āĻ‚āĻ—ā§āϰ⧇āϏ⧇āϰ āύāĻŋ⧟āĻ¨ā§āĻ¤ā§āϰāĻŖ āύāĻŋāϞ āĻŦāĻŋāĻĻā§āϰ⧋āĻšā§€āϰāĻž āχāϰāĻžāύ⧇āϰ ⧧⧍ā§Ļā§Ļ āϕ⧋āϟāĻŋ āĻĄāϞāĻžāϰ āĻ›āĻžā§œ āĻ•āϰāϛ⧇ āφāĻŽā§‡āϰāĻŋāĻ•āĻž ā§§ā§­ āĻŦāĻŋāϞāĻŋāϝāĻŧāύ āĻĄāϞāĻžāϰ⧇āϰ āϘāĻžāϟāϤāĻŋ āĻŽā§‡āϟāĻžāϤ⧇ āĻ­āϰāϏāĻž āĻšā§€āύāĻž āĻāĻĢāĻĄāĻŋāφāχ āĻ…āĻ°ā§āĻĨāύ⧀āϤāĻŋāϰ āĻ—āĻŖāϤāĻžāĻ¨ā§āĻ¤ā§āϰāĻŋāϕ⧀āĻ•āϰāĻŖāχ āύāϤ⧁āύ āĻŦāĻžāĻœā§‡āĻŸā§‡āϰ āĻŽā§‚āϞ āĻĻāĻ°ā§āĻļāύ āĻĢ⧇āύ⧀āϤ⧇ āĻ…āĻŸā§‹āϰāĻŋāĻ•āĻļāĻžāϰ āϧāĻžāĻ•ā§āĻ•āĻžā§Ÿ āϗ⧁āϰ⧁āϤāϰ āφāĻšāϤ āĻāύāϏāĻŋāĻĒāĻŋ āύ⧇āϤāĻž āϜ⧁āĻŦāĻžā§Ÿā§‡āϰ āφāϜ āĻŦāĻŋāϜ⧟āύāĻ—āϰ⧇ ā§§ā§§ āĻĻāϞ⧇āϰ āϏāĻŽāĻžāĻŦ⧇āĻļ āĻŽāĻžāĻ˛ā§Ÿā§‡āĻļāĻŋ⧟āĻž āϏāĻĢāϰ āĻļ⧇āώ⧇ āĻšā§€āύ⧇āϰ āĻĻāĻžāϞāĻŋ⧟āĻžāύ⧇ āĻĒā§āϰāϧāĻžāύāĻŽāĻ¨ā§āĻ¤ā§āϰ⧀ āϚāĻŋ⧜āĻŋ⧟āĻžāĻ–āĻžāύāĻž āĻĨ⧇āϕ⧇ āϏāĻžāĻ­āĻžāϰ⧇ ‘āĻĄā§‹āύāĻžāĻ˛ā§āĻĄ āĻŸā§āϰāĻžāĻŽā§āĻĒ āĻĒā§āϰāĻžāĻĨāĻŽāĻŋāĻ• āĻļāĻŋāĻ•ā§āώāĻžā§Ÿ āφāĻŽā§‚āϞ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āĻ…āĻ°ā§āϧ⧇āĻ•â€™ āĻĒā§āϰāĻ¸ā§āϤ⧁āϤāĻŋ āύāĻŋā§Ÿā§‡ āĻŽāĻžāϠ⧇ āύāĻžāĻŽāĻŦ⧇ āχāϰāĻžāύ āĻŦ⧇āϞāϜāĻŋ⧟āĻžāĻŽā§‡āϰ āĻŦāĻŋāĻĒāĻ•ā§āώ⧇ āφāϜ āϰāĻžāϤ⧇ āĻĸāĻžāĻŦāĻŋāϤ⧇ āφāϏāϛ⧇āύ āφāĻ°ā§āĻœā§‡āĻ¨ā§āϟāĻŋāύāĻžāϰ āĻĒā§āϰāϤāĻŋāύāĻŋāϧāĻŋāĻĻāϞ āĻ“ āϰāĻžāĻˇā§āĻŸā§āϰāĻĻā§‚āϤ āĻŽā§‡āϏāĻŋāĻĻ⧇āϰ āĻ¸ā§āϟāĻžāχāϞ⧇ āĻĒāϰ⧀āĻŽāĻŖāĻŋāϰ āĻŦāĻŋāĻļā§āĻŦāĻ•āĻžāĻĒ āĻŽā§‡āĻ—āĻž āϏ⧇āϞāĻŋāĻŦā§āϰ⧇āĻļāύ āĻŦā§āϝāĻžāĻšā§‡āϞāϰ āĻĒā§Ÿā§‡āĻ¨ā§āĻŸâ€™-āĻ āφāĻ°ā§āĻœā§‡āĻ¨ā§āϟāĻŋāύāĻž āĻŦāύāĻžāĻŽ āĻŦā§āϰāĻžāϜāĻŋāϞ⧇āϰ āϰāĻŖāĻ•ā§āώ⧇āĻ¤ā§āϰ āĻšā§‹āϞāĻŋ āĻ“ā§ŸāĻžāϟāĻžāĻ°â€™ āĻ¸ā§āĻ•ā§āϝāĻžāĻ¨ā§āĻĄāĻžāϞ

Dina’s Table

  • āĻĒā§āϰāĻ•āĻžāĻļ⧇āϰ āϏāĻŽā§Ÿ : āĻļ⧁āĻ•ā§āϰāĻŦāĻžāϰ, ā§§ā§Ļ āĻ…āĻ•ā§āĻŸā§‹āĻŦāϰ, ⧍ā§Ļ⧍ā§Ģ ā§Ļ⧝:ā§Šā§§ āĻ āĻāĻŽ
  • ā§§ā§Ļ⧝ āĻŦāĻžāϰ āĻĒ⧜āĻž āĻšā§Ÿā§‡āϛ⧇
  • 3 āĻŽāĻŋāύāĻŋāĻŸā§‡āϰ āĻĒāĻĄāĻŧāĻž
  • 0 āĻŦāĻžāϰ āĻļ⧇āϝāĻŧāĻžāϰ
Dina’s Table
āĻ–āĻŦāϰ āĻĒā§āϰāĻŋāĻ¨ā§āϟ āĻ•āϰ⧁āύ āĻāχ āύāĻŋāωāĻœā§‡āϰ āϞāĻŋāĻ™ā§āĻ• āĻ•āĻĒāĻŋ āĻ•āϰ⧁āύ
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Dhaka is famous for its Mughal rooted dishes, and the famous jali kebab has become a firm favourite across the country. Ramadan is meant to be a time of restraint, but dusk inevitably brings forth the feasting, and my table is never complete without a fried item or two! I’ve diverted from the classic red meat variety, and opted for chicken mince, which is equally delicious. Flattened kebabs, laced in a jali — or net coating of whisked egg, are dropped into hot oil, and emerge minutes later; crispy, golden brown and ready to be devoured. I like mine simply with a squeeze of lemon juice, but you can also enjoy them with a dipping sauce of your choice.

Chicken Jali Kebab

Ingredients

Serving: 16

For the kebab mix —

500g chicken mince

1 tsp salt

2 cloves garlic

ÂŊ inch piece ginger

1 small onion

1 tsp chilli powder

Âŧ tsp nutmeg

1/8 tsp mace

1 tsp garam masala

1 tsp cumin

1 tsp coriander

4 green chillies

2 tbsp coriander, chopped

1 tbs mint, chopped

1 medium egg

60g fresh breadcrumbs (2 slices of bread)

For the coating —

6 plain biscuits (Rich Tea, or Marie Biscuits)

2 eggs

Method

Blend the garlic, ginger, and onion into a smooth paste in a blender, or grate finely and add to a mixing bowl. Add the rest of the kebab, and mix well with the ingredients. Divide into 16 balls and flatten each between your palms into approximately three inch patties. Grind or crush the biscuits to fine crumbs and place in a shallow bowl. When you are ready to cook, lightly coat the kebabs in the biscuit crumbs and set aside on a plate. Heat about an inch of oil in a large frying pan on medium-high heat. Whisk the two eggs and dip each kabab in the egg so that both sides are coated and place carefully into the hot oil. To test the seasoning, drop a small bit of mixture into the hot oil and cook for a couple of minutes and adjust the salt if required. Now add four or five kebabs into the oil and fry for about two minutes on each side, until golden brown. Drain with a slotted spoon onto kitchen paper and serve hot with lemon wedges, or a sauce of your choice.

āϏāĻ‚āĻŦāĻžāĻĻ āϟāĻŋ āĻ­āĻžāϞ⧋ āϞāĻžāĻ—āϞ⧇ āĻļā§‡ā§ŸāĻžāϰ āĻ•āϰ⧁āύ

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