Iftar at Bohri Mohla

The Holy Month of Ramzan means the Muslim Community observes Roza.  A long day of fasting and Praying. In the evening when they break the fast starts the feasting. In Mumbai the famous places for Iftar for the general public is Mohammed Ali Road. and Bohri Mohala. There is a marked difference between the two. Mohammed Ali is lit up in coloured lights and there are many stalls who have young boys who welcome you rather attract you to the food they are selling.

Bohri Mohala is a quiet place there are few stalls and it is less crowded which gives one the pleasure of enjoying ones favorite Kebabs without people looking over you or fighting for space.

A small lane with a Kebab corner, Tawakkal Sweets serving the best Phirni and Malpua.

Next Door is Taj Icecream.

Their Icecreams are still made by hand and fresh fruit is used giving different flavors. A must try. We savor all this on our annual trip during Ramzan which is arranged by my younger daughter and son-in-law, along with their family of mother and sister.

I enjoyed the Kebabs melting in the mouth. Seekh Kebab was my favorite. My interest was in knowing the recipe but I knew it was futile to ask the stall owners.

I came home and opened my treasure trove of recipes and found this recipe by a Pakistani cook.

I share it with you and hope you will enjoy the same.

Ingredients:

• 1/2 kg mutton mince.
• 1 onion.
• 1 tbsp ginger, garlic paste.
• 1/2 cup coriander leaves.
• 1/4 cup mint leaves.
• 4 green chillies.
• 2 tbsp makkai ka atta.
• 2 tbsp roasted chickpeas.
• 1 tsp poppy seeds.
• 1 tbsp coriander seeds.
• 1 tbsp fennel seeds.
• 1 tsp cummin seeds.
• 4 pcs cloves.
• 10 pcs peppercorns.
• 1 inch piece cinnamon.
• 3pcs green cardamom.
• 1 black cardamom.
• 1/2 nutmeg.
• 1 pcs mace.
• 1 tsp red chilli powder.
• 1 tsp salt or as per your taste.
• 1egg.
• 1/4 cup oil.
• 1coal to smoke the kebabs.

Method:

• Mince the minced meat twice in a food processor keep aside.
• Roast all the dry masalas and the roasted chickpeas and grind to a fine powder.
• Grind onion, ginger, garlic, chillies and coriander leaves in a food processor.
• Add the mince meat and grind again.
• Remove to a plate add the dry ground masala powder, makkai atta, salt, red chilli powder and 1 egg mix properly 
• With the help of a very thin wooden bellan or spoon oil the surface and shape the seekh kebab and place in a plate.
• Heat a pan pour about 4 tbsp oil when hot shallow fry the kebabs.
• Remove to a plate.
• In a broad pan arrange the kebabs place some cherry tomatoes and onion rings.
• Place a foil or foil katori place a burning coal on it pour a tsp of oil or pure ghee and cover and smoke for 5 mins.
• Your Seekh Kebabs are ready to serve with a mint chutney and laccha pyaz.

 

 

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