When grinding green masala (coriander leaves, mint leaves, green chillies) to be used in kebabs, if you add too much water the kebabs get too soft and don’t hold shape when cooking. To prevent the masala from getting too watery, try adding a little bit of mince to the grinder (instead of water).
Happy cooking! 😃
I’m Maliha, a Pakistani soul settled in the beautiful, vibrant city of Sydney, Australia.
I started this blog in 2008 as a way to share my mom’s recipes with close friends and family. What started as a necessity quickly turned into a desire to share what I’ve learned (and continue to learn); with the simple idea to make home-cooking approachable and fun for everyone.
I hope you enjoy reading and trying my recipes as much as I do sharing them!
© 2024
