Thursday, March 7, 2013

Shami Kabobs

Don't feel like going out and Barbecuing?Then here is your option and it is a great one.Fun and easy to make Shami Kabobs. Assembling the kabobs is something everyone in the house can help with. Shami Kabobs is a must have in every Asian refrigerator Because you can just pop them out, Fry and serve when the unexpected guests arrive.

Ingredients you will need to serves 6-7
1 kilo or 2 pds minced meat
1/2 cup of (gram lentils) channa ka dal soaked in water
1 table spoon salt
1 table spoon red chili powder
1/2 tea spoon cumin
1 tea spoon coriander
4 cloves garlic or 2 tea spoon ginger garlic paste
2 table spoon fresh coriander
2 table spoon mint leaves
2 green chilli's
1 egg
oil for frying

In a Pressure cooker put 5 cups of water then add minced meat, soaked lentils,cumin seeds,coriander,salt,chili pepper,and garlic.Cover and pressure cook for about 20-30 min.(don't put alot of water in cooker ,otherwise  it will be to soft and runny)
Once the meat is tender and the gram lentils ,are very soft. add in your fresh coriander,green chili,and mint leaves.mix for about 5 min.Then add the ingredients to a chopper,or a blender chop until you perform a paste(like the pic above)
Then pour into your bowl. Heat your pan or (tava) Whisk the egg,make your kabobs into 11/2 inch patties,dip in egg and then place on your pan.Shallow fry with very less oil, for about 2-3 min on each side, Place on a cookie sheet once done.
Serve hot with your favorite salads,chutneys,ketchup,and rice's

Note:if the paste is too soft or runny add in 2 table spoons gram flour.
To freeze kabobs,cook them half way and place on a cookie sheet,or pan and refrigerate until they get hard,then you can place them in a bag or container in the freezer section.

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