Shaami Kebabs

These kebabs are reminiscent of my gran.  She used to cook the meat in an open vessel and used the sil-batta to grind it..no mixers and grinders for her.  Though I use the same ingredients, I feel the kebabs we make with mixers and pressure cooker don't measure up to hers.

Shami Kebabs:

Ingredients:

500 g kheema (minced meat)

150 g chana dal (soaked for 6 hours at least)

1/4 inch piece of cinnamon

6 green chillies

2 inch piece of fresh coconut, chopped (optional) 

5 cloves

A small bunch of coriander (chopped roughly)

1 egg beaten

salt

Oil for frying

Method:

Pressure cook the minced meat, chana dal, cinnamon, cloves, coriander, coconut (optional) and green chillies with 3 cups of water for 4 whistles.

Grind the mixture to a fine paste.  Add the beaten egg, salt to taste, and mix well.  Make 2 inch patties and shallow fry till golden brown on both sides.  Serve garnished with onion rings and lemon wedges.

Shikampuri Kebabs

When I think of kebabs, there are so many different varieties that come to mind but this is my favorite.  These kababs are soft, succulent, and mouthwateringly delicious.  The list of ingredients looks lengthy but its nothing you wont find in your kitchen or in a nearby store.

Shikampuri Kebab

Ingredients for Kabab:

250 g minced meat
4 tsp of bengal gram
1/2 tsp cumin seeds
1/4 tsp garam masala
1/2 tsp chilli powder
1/4 inch piece of ginger
Half a lime
1 egg - beaten
ghee for frying (refined oil for health freaks!!)
salt to taste

Filling:
2 tbsp crumbled paneer
1 onion
2 green chillies
a small bunch of coriander leaves (naati coriander)

Method:

Pressure cook the minced meat with the bengal gram, cumin seeds, garam masala, chilli powder, ginger, and salt with 2 cups of water for 4 whistles.

After the cooker cools down, add half of the beaten egg and the lime juice to the minced meat and grind to a fine paste.

Chop the ingredients for the for the filling and mix well.

Divide the minced meat into even portions (about the size of a large lemon).  Shape each portion into a cup and place a little filling in the center and seal the kabab.

Heat a frying pan and add ghee/oil and fry the kebabs on both sides till a golden brown color.

Garnish with onion rings and serve hot.