Shikampuri Kebab - Hyderabadi style

 

         A perfect party appetizer, this Hyderabadi style Mutton Shikampuri Kebab is a connoisseurs delight. This exotic Mughlai dish is stuffed with hung yoghurt that makes it slightly different from the usual kebabs. This melt-in-the-mouth delicacy can be enjoyed with some mint-coriander chutney. So check out the step by step pictorial recipe to prepare this yummy kebab. 

          Shikampuri kebab 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.

          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. 

• 400 gms. mutton mince 
• 1/2 cup chana dal, soaked overnight
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1 tbsp. ginger-garlic paste 
• 2-3 green chilies
• handful of coriander & mint leaves
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. oil
• 1 tbsp. lime juice
• 1 egg, beaten
• oil to shallow fry

 Stuffing - 

• 1/2 cup hung yoghurt
• 1 small onion, finely chopped
• 1 green chilies, finely chopped
• 2 tbsp. coriander & mint leaves, finely chopped
• pinch of salt
• pinch of red chili flakes

          Pressure cook all the ingredients (except egg and oil) along with 1 cup water for 10 minutes 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.

          For the stuffing - In a small bowl, mix together all the ingredients and keep aside. 

          Now apply some oil on your palm and take a dollop of the mince dough. Flatten it like a disc and stuff a tsp. of the yoghurt mix. 

         Close it gently and keep aside. Make all the kebabs in the same way and refrigerate for some time.

          Heat oil in a pan. Gently dip the kebabs, one at a time, in the egg mix and shallow fry them on both sides till golden brown in colour. Drain on a kitchen towel and serve with mint-coriander chutney.

                        Pressure cook all the ingredients (except egg and oil) along with 1 cup

                        water for 10 minutes after the first whistle. 

                       Simmer till all the moisture has evaporated. Keep aside to cool. Then 

                       blend into a fine paste in a food processor.

                           For the stuffing - In a small bowl, mix together all the ingredients.

 

                     Take a dollop of the dough. Flatten it & stuff  a tsp. of the yoghurt mix.

                         Close it gently & keep aside. Make all the kebabs in the same way &

                         refrigerate for some time.

                                 Dip the kebabs in the egg mix .

                                 Shallow fry them on both sides till golden brown in colour. 

                                 Drain on a kitchen towel.

                                 Serve with mint-coriander chutney.

       

                   

Mutton Keema Matar Spaghetti

 

            Enjoy this yummy Spicy Mutton Keema Matar Spaghetti - my style. It is just perfect for a light dinner. In fact, it can be enjoyed anytime of the day. It is a non-messy one-pot quick meal and can be had as it is without any accompaniment. 

          You can just add some red chili flakes for some extra spiciness. So dish out this fusion spaghetti dish when you crave for something satisfying apart from the usual stuff you keep having. This comfort meal can do wonders to lift up your spirit. 

• 300 gms. mutton keema / mince, washed well & drained
• 150 gms. spaghetti
• 1 tbsp. oil
• 2 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1 tbsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. mint, chopped

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add the tomatoes and tomato paste. Give it a stir and cook, covered till almost dry.

          Add 1 cup water, salt and cook, covered on a low flame till the gravy is thick to a desired consistency.

          To serve, place the strained spaghetti on a serving plate and spoon the prepared keema gravy over it. 

          Garnish with chopped mint and enjoy this great comfort food anytime of the day. 

                

                              

                 

Nargisi Kofta Curry (Egg stuffed Lamb Kofta in Gravy - Mughlai Style)

          This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy. 

          Serve this exotic delicacy as a main course with steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. The koftas can be enjoyed as an appetizer too, with some green chutney. Hence it is a must try recipe. So check an easy step by step pictorial recipe to prepare this delicacy.

                       I stuffed one portion with a cheese cube. 



Kofta -

• 2 cups mutton mince, washed & drained
• 1 tsp. ginger-garlic paste
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• handful of coriander-mint leaves, chopped
• 2 tbsp. oats powder
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. chili powder
• 1/2 tsp. garam masala powder
• 1/2 of a beaten egg
• 1 tbsp. ghee
• 2 boiled eggs, peeled
• remaining beaten egg 
• oil to deep fry

Gravy - 

• 3 tbsp. oil
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 tomatoes, roughly chopped
• salt to taste
• pinch of nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cup beaten yogurt
• 1 tsp. ghee
• 1 tsp. kewra water
• 1 tbsp. coriander leaves, chopped        

                                 Egg stuffed.

                               Cheese Stuffed.



          In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.

          Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.

          Similarly make the remaining koftas and keep aside. Dip each of them in the beaten egg and deep fry them to a golden colour. Drain on a kitchen towel and keep aside. 

          Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside. 

          Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and sauté for a few seconds. 

          Add the blended puree and simmer for 2-3 minutes. Add the yoghurt and continue to simmer till the oil separates from the sides of the pan. 

         Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water. 

          Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy. 

          Garnish with coriander leaves and serve as a side dish with plain steamed rice, any form of flavoured rice or Indian flat bread. 

          

                      Mix all ingredients starting from chicken keema to ghee. Blend in the
                      food processor till well combined.

                     Divide into 3 portions. Take each portion & give a flat round shape. Place
                     one egg in the centre & bring the edges together to cover it completely.

                        Keep it aside. 

                       I stuffed one portion with a cheese cube.

                     Dip each of them in the beaten egg & deep fry them to a golden colour
                     Drain on a kitchen towel and keep aside. 

                      Heat 3 tbsp. oil (use same oil in which the koftas were fried). Add all
                      dry spices & sauté few seconds. 

                       Add the blended puree and simmer for 2-3 minutes.

                     Add yoghurt & simmer till oil separates from sides of the pan. 

                      Add fried koftas & 1/2-1 cup water. Bring to a boil & simmer till gravy
                      is slightly thick or comes to a desired consistency. Switch off flame and
                      add ghee and kewra water. 

                     Garnish with coriander leaves & serve with plain steamed rice, any form
                     of flavoured rice or Indian flat bread. 

                      I stuffed one portion with a cheese cube.

Keema Pasta Curry

          There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it. 

          It can be relished either with steamed rice / flavored rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.

• 1 cup mutton mince / keema, washed & drained 
• 1/2 cup pasta, boiled al dente with a pinch of salt & drained
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, sliced
• 1" ginger
• 2-3 garlic cloves
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to sauté till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.

                     Heat oil & temper with bay leaves, cumin seeds, cinnamon, cloves &
                     cardamoms. Sauté few seconds. Add remaining onion & sauté till light 
                     brown. 

                       Add the ground paste and continue to sauté till the oil separates.

                        Add all the dry spices (except garam masala powder) and mix well. 

                       Add tomatoes & cook, covered, on a low flame till it is nicely mashed.

                                            Add the drained keema and cook till dry. 

                              Add 1 cup water, cover and simmer till the gravy thickens.

                      Add boiled pasta, garam masala & ghee. Toss & switch off flame. 

                      Garnish with coriander leaves & keep it covered for 4-5 minutes. 

                      Serve with plain steamed rice, jeera rice, plain biryani, pulao, naan,
                      tandoori roti, kulcha, paratha or chapati. You may also enjoy with
                      appam, idiyappam or dosa.