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Below are the ingridients that are required to make a remarkably good Kulfi Kabab With Falooda:
- Prepare of Ingredients for kabab.
- You need 1/2 kg of mince.
- Provide 1 of onion (chopped).
- Get 2 tbsp of coriander leaves.
- Take 4,5 of green chilli.
- Take 1 tsp of salt.
- Provide 1 tsp of black pepper.
- Take 1 tsp of all spice powder.
- Use 1/2 tsp of cumin powder.
- Get 1,1 tsp of ginger garlic powder.
- Get 2 of bread slice.
- Prepare 1 of egg.
- Provide of Ingredient for yoghurt sauce.
- Take 1 cup of yoghurt.
- Get 2 tbsp of milk.
- Use 1/2 tsp of white pepper.
- Take 1/2 tsp of salt.
- Provide of Ingredient for ketchup sauce.
- Take 2 tbsp of ketchup.
- Prepare 1 tbsp of chipotle sauce.
- You need 1/2 tsp of chat masala.
- Use of Ingredient for falooda.
- Take 2 cup of spaghetti (boiled).
- Take 1 tsp of chicken powder.
- Use 1/2 tsp of salt.
- Take 1/2 tsp of black pepper.
- Prepare 1/4 tsp of oregano.
- Provide 1 tbsp of oil.
Done with the ingridients? Below are the sequences on cooking Kulfi Kabab With Falooda:
- Put the mince and all spices..in grinder, and mix it,.
- Then add bread slice and egg,and mix again nicely….
- Now fill this mixture in ice cream mold,insert the stick in it,and freeze them over night….
- After freezing,fry them and set aside,.
- Now take yoghurt in bowl,add milk,salt and pepper,mix well and set aside…
- Then add chipotle sauce and chat masala in ketchup,mix well set aside,.
- Then take oil in pan,add spaghetti,spices mix very well,and cover for 5 mins.
- Now take a serving dish, spread some spaghetti on base,then put fry kulfi kabab on top,pour some yoghurt and ketchup mixture,on it..
- Kulfi kabab with falooda is ready,Try at your home and enjoy..
Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. This is the creamiest kabab ever! The name "kulfi" it self suggests its going to be a creamy extravaganza.
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