Mutton Shami Kabab / Kebab

 

            A perfect party appetizer, these Mutton Shami Kabab are a connoisseurs delight. This exotic Mughlai snack is a melt-in-the-mouth delicacy and worth a try. They can be enjoyed as an appetizer with any chutney of your choice. You may also serve as a light meal  with salad. However, I gave a slight twist to this very popular kabab by substituting chana dal that is traditionally used, with mixed lentils. So check out the step by step pictorial recipe to prepare these yummy kababs. 

            These Shami Kababs are a great party recip. They can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

              They can be packed as a lunch box meal in the form of a wrap. You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 1 cup mutton mince, washed & drained
• 1/3 cup mixed lentils, soaked overnight 
• 1" ginger, roughly chopped
• 4-5 garlic cloves
• 1 onion, chopped
• 2-3 green chilies
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 egg
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala
• oil to shallow fry

To grind - 

• 5-6 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. peppercorns

          Grind all the mentioned ingredients (dry spices) into a fine powder. 

          In a pressure cooker add the washed mutton mince, mixed lentils, onion, ginger, garlic, green chilies, the ground spice, salt to taste, turmeric powder and red chili powder. 

          Add 1 cup water and pressure cook for 8-10 minutes on a low flame after the first whistle. Simmer further till all the moisture has evaporated. 

          Keep aside to cool. Then blend into a fine paste in a food processor / mixer grinder.

          Transfer to a bowl. To it add the onions, coriander leaves, green chilies, egg and chaat masala. Combine everything well. Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Heat 1-2 tbsp. oil in a pan. Wet your hands and take small portion of the mix to form into flat round shaped kababs. 

          Shallow fry the Shami kebabs in batches till golden on both sides. Carefully flip them as they are very delicate

          Serve as a tea-time snack, as an appetizer with any chutney or as a light meal with salad.

                               Grind all the mentioned ingredients (dry spices).....

                              ...... into a fine powder.

       In a pressure cooker add the mutton mince, mixed lentils, 

      onion, ginger, garlic, green chilies, the ground spice, salt

turmeric powder and red chili powder.

  

                       Add 1 cup water & pressure cook for 8-10 minutes on a low flame 

                          after the first whistle. Simmer till all the moisture has evaporated.

                    Keep aside to cool. Blend into a fine paste in a food processor / mixer grinder.

                     To it add the onion, coriander leaves, green chilies, egg & chaat masala. 

                        Mix well & refrigerate for some time so that it is easy to form kebabs.

    

                        Heat 1-2 tbsp. oil in a pan & take small portion of the mix & form

                           into flat round shaped kababs.

 

                      Shallow fry the Shami kebabs in batches till golden on both sides. 

                               Serve as a tea-time snack or as an appetizer with any chutney. 

                        You can also relish as a light meal with salad or pack as a lunch box

                        meal in the form of a wrap. Choice is yours.

Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.
      

• 1 cup hung yoghurt (makes 10-12 kebabs)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• pinch of turmeric powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry
• few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

Curd Rice Kofta

         This is my innovative appetizer prepared with some leftover rice and hung curd. So the popular South Indian comfort food gets an interesting makeover. I added some pomegranate pearls, chopped mint leaves and some basic seasonings to turn the curd rice into yummy koftas. So you have a crisp exterior due to the rice flour. 

          Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too. So check out an easy step by step pictorial recipe to prepare this delicacy.
      

• 1 cup hung yoghurt (makes 9-10 koftas)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. pomegranate pearls
• 1 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Give a round flat shape and roll in the rice flour. Refrigerate for some more time.

          Heat oil in a tawa / pan and shallow fry the koftas in batches on both the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

                       Mix all ingredients (except rice flour & oil) & refrigerate for some time. 

                        Divide into equal portions. Give a round flat shape & roll in rice flour.                                                Refrigerate for some more time.

                        Heat oil & shallow fry the koftas till golden in colour. 

                        Drain on a kitchen towel.

                              Serve them hot with mayo, green chutney or coconut chutney.

Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / Frankie or packed for a lunch box meal. 

• 1/2 cup boiled black chickpeas (makes 8-10)
• 1/4 cup mixed millets, dry roasted & powdered
• 1 tsp. corn flour
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 1/2" ginger, finely chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

         Heat some oil in a tawa and fry them in batches till golden in colour on both sides. 

         Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Cabbage Cutlets / Patties

          Have any leftover cabbage curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. 

 

          You can also make kofta curry out of it by adding them to any makhni gravy. Then enjoy with steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha. So check out the step by step pictorial recipe to prepare them.

• 1 cup leftover dry cabbage curry or any other curry
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. fresh coriander roots, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. flaxseed (opt)
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 2 tbsp. roasted gram flour

Batter - 

• 1/2 cup gram flour 
• pinch of salt
• pinch of turmeric powder
• 1/4 tsp. red chili powder
• oil to deep fry

          For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.

          For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.

          Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches. 

          Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.

                                 Cutlets - Mix all the ingredients into a dough.

                   Divide into equal portions & give a cutlet shape to them. Refrigerate for
                   some time.

                       Batter - Mix all ingredients (except oil) & make a batter of pouring 
                       consistency with required quantity of water.

                           Heat oil. Dip each cutlet in batter & gently drop them in hot oil. 

                                 Fry on a medium flame till they turn golden on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with any chutney or ketchup.

Kathal Ke Shami Kebab (Raw Jackfruit Kebab / Patty)

          Raw jackfruit has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. You can dish out many appetizing recipes with this humble veggie, like curries, biryani, cutlets / koftas, etc. 

          Today I would like to share Shami Kebab that I prepared out of it. Chana dal and other flavouring agents are added to the jackfruit to make these yummy kebabs. These can  be relished as a tea-time snack, as an appetizer with green chutney or as a light meal with salad. So check out the step by step pictorial recipe to prepare it.

• 400 gms. small kathal (raw Jackfruit), chopped
• 1/3 cup chana dal (Bengal Gram lentil), soaked overnight 
• 2 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 mace
• 1/2 tsp. peppercorns
• salt to taste
• 1/2 tsp. turmeric powder
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 1 onion, chopped
• 2-3 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. roasted gram flour
• 2 tbsp. cashews, coarsely crushed
• oil to shallow fry

          Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Sauté for a few seconds.

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.

          Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.

          Heat 1-2 tbsp. oil in a tawa and shallow fry the Shami kebabs in batches till golden on both sides. 

          Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.

                   Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms, 
                   cloves, peppercorns & mace. Sauté for a few seconds.

                       Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder. 
                    

                                  Sauté for 2 minutes. 

                                  Add 1/2 cup water.

                   Pressure cook for one whistle. The water needs to be absorbed. If not simmer
                   till dry. Allow it to cool down. Then grind into a coarse paste. 

                              Add onions, coriander leaves, green chilies, roasted gram flour 

                                   and cashew nut powder.

                      Mix well & form into round shaped kebabs. Refrigerate it till frying time.

                    Heat 1-2 tbsp. oil & shallow fry them till golden on both sides. Drain on 
                    a kitchen towel.

                 Serve as a tea-time snack, as an appetizer with green chutney or as a light 
                 meal with salad.