Time for this month’s guest! And I must say, I am pretty excited! Last time, I had Farrukh as my guest and this time, I have another lovely blogger gracing my space. Last month, I was on her blog and this month, she is on mine. Ever since I have been following her little blog, I have been a fan of the same. The fact that she tries to improve herself on a post by post basis is itself a pointer towards how hard she is working on her blog and on her photography. It puts bloggers like me to shame… Hehe… More than that, I adore her blog for all the authentic Hyderabadi recipes that she keeps posting in and out, especially the meat variety that you cannot but help yourself to drool!
To cut the long story short, I have with me Farheen, who blogs at Zaiqedaar Pakwan. She was really not confident about how she would fare on doing the guest post, but I must say that this must be a post that I didn’t have to request for any changes or updates – perfect in its way!
Ramadan is a time when many households do a lot of preparations ahead, especially with snacks. Cutlets, samosas, spring rolls and traditional recipes like Unnakkaya are prepared well ahead, individually cling wrapped and frozen till use. In our household, we have never done that as we used to hardly fry anything for our Iftar table and even if fried stuff were requested, it would be something that could be easily put together like ullivada or pinjiyappam. I was thinking of doing it this time, as a change but then HD gets a little shocker when I tell him that it is a month old frozen stuff that I fried! Hehe… As the time calls for, Farheen has bought along an irresistible snack to adorn your Iftar tables soon! Without much ado, off to her post and the recipe…
and later, on demand and friends help stepped in blogging world. I must confess that my lovely blogger friends helped me out soo much in this new venture that I owe a lot to them.
each ball of the mince mixture and stuff with the filling. Gently shape into patties. Grease a tava with ghee and place the kebabs on it. Cook on very slow flame adding more ghee as required. When the sides of the kebab turn golden brown, flip and brown on the other side as well. Serve hot with green chutney.