I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Friday, 12 February 2016
Shammi Kababs #sikandalouscuisine
500 Grams Mutton Minced
6 Tablespoons Channa Dal.
2 Black Cardamon.
6 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.
no water cook all the above in a covered wok over low heat till water
that is released from keema evaporates and dal is cooked .Cool and
discard Black Cinnamon and black Cardamon , and grind the rest to a
paste.If you like a bite in your kababs as I do , keep the mixture
coarsely ground , or else for creamy kababs creamy grind this mixture to
a fine paste.
Now add the ingredients below to this mixture , mixing them well in. I dont add any binder:
2 Tablespoons Hung Curd.
1 Tablespoon Ghee.
6-8 Tablespoons mixture of minced onions , chopped green chilies and dhania leaves - adjust to taste.
the mixture at this stage , adjust seasoning , then using greased hands
shape to desired sized kababs and gently shallow fry till golden