Russian Kababs How To Make Russian Kababs Starter by Abubakar Fareed

How To Make Russian Kababs

Hey guys, I’m Abubakar Fareed and I would like to welcome you to Teleserye Flix let’s start.



  1. Tbsp Oil
  2. 1/4 cup Capsicum (chopped)
  3. 1/4 cup Carrots (chopped)
  4. 1/4 cup Capsicum (chopped)
  5. 1 Onion (chopped)
  6. 1 1/2 tablespoons All Purpose flour
  7. 1/2 cup Milk
  8. 1 cup chicken (boiled and then shredded)
  9. 1 potato (boiled and then mashed)
  10. 2 tbsp Coriander Leaves (chopped)
  11. 1 Tbsp Ginger Garlic and Green Chilli Paste
  12. Salt (as as per the requirements)
  13. 2 Eggs
  14. 1 cup Vermicelli


Well Russian cutlets usually require lots of miso and when I say miso , it implies that it needs lots of preparation, well I’ve already done most of it. I’m left with capsicum and chop it up fine and then I’ll swiftly take through all the ingredients that are prepared and stored in the refrigerator. Our capsicum is cut and ready, as are the carrots that we’ve cut up boiled chicken into pieces, chopped onions with a potato that has been boiled and then crushed. coriander leaves ginger garlic and green chili paste, and then an roasted vermicelli is prepared and crushed now we can get right into the recipe. Let’s cook a pan over a high heat. To this, I’ll add some vegetable oil and mix in the chopped vegetables, in this instance capsicum red onions and carrots. Once you sauté this until it kind of becomes translucent. It’s crucial to cook it and maintain some of its bite. Add in refined flour. Make sure that the mixture is now infused with an amazing nutty smell.

Once the refined flour will be cooked and ready we can add some cold milk and cook it on high heat and also to cook the of the most simple methods to make the sauce and cooking vegetables simultaneously and technically, this sauce isn’t technically bechamel as the proportions differ technically, this is known as panada, so if you’re making both as distinct parts, first you have to cook the vegetables in the pan and then create panada, but this method has been simplified to make it easier for you. Then, in addition to that, I’ll include our vegetables that are perfect cooked, and a panada that is the sauce is also properly cooked and let the sauce to cool to a complete temperature, or at the very least be at the temperature of room or spread it over the surface of the bowl. This method will begin cooling quicker. after the mixture is at an acceptable temperature, we can add to the remaining ingredients, in this instance the shredded chicken that we boiled, mashed potatoes, chopped coriander leaves, ginger garlic, green chillies, and finally some salt as necessary to mix it all together and put it aside. The next step is to crack eggs in a large plate.

Season the eggs with a generous amount of salt, then whip it up using an egg fork. Eggs are now well-whipped and ready to move to the third ingredient here and that is the vermicelli. Once this is crushed further until the vermicelli is completely crushed and ready to go into the final step which is the shaping of the Russian cutlets. We’ll take small lemon-sized portions of this mixture and shape it into a ball shape and drop it into the egg mixture . Finally, I’ll drop it into the vermicelli, which is now prepared and crushed. At this point, I’ll press this in the same way, making sure that the vermicelli is covered in a crust on all sides. Now let’s put it aside, and then we can begin making more of them. After this mix. Now that our Russian cutlets are formed and ready for the next step which is equally important and that’s to keep this chilled for at least 15 minutes.

The cutlets are chilled and ready to fry them. Traditionally, these are deep fried however I’m planning to shallow fry them following one minute at high heat and give them an extremely gentle flip. They need to be perfectly crisp with golden color on their outside.. vermicelli, please note, is free-roasted in the event that you’re using it in its raw form , the cooking time will naturally increase . But remember that now the Russian cutlets have been fried and are ready to be transferred onto a absorbent paper to ensure that the oil left over is taken out and the fresh hot cutlets will be ideal served with tomato ketchup. And right before I end, I will add an important note: don’t attempt to cook these in the last minute since I know that we’re all looking forward for the finals. These cutlets need to be prepared in advance and in the freezer and then in case you’re looking to add some zing to your competition, make the cutlets and serve with ketchup .



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