Shami Kebab

Shami (Shammi Kebab) 

I learnt this dish from a kashmiri friend, I tried making them at home,and they are absolutely simple to make. So I am sharing this recipe with you, do try it and leave your comments below!

Shami kebab is a mildly spiced meat and bengal gram (chana dal) patty. Served with mint chutney, Tomato ketchup or just with rotis or naan. This is also a good option for your child's lunch box :) or even for an evening office snack!!!

Lets get started!

The dish can be made with any meat, However I would recommend lamb. If you use frozen meat make sure you thaw it to room temperature before you start your preparation.

Ingredients                                                                    Serves: 6 

Boneless lamb or chicken : 500 gms ( cut in cubes)

Bengal gram (Chana dal): 100 gms (preferably soaked overnight)

Egg: 1  (separate the yolk and the egg white)
Onion: 1 

Ginger paste: 1 tsp

Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Kashmiri Chilli powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder; 1 tsp

Whole spices (Fennel seeds: 1 tsp,Peppercorn: 1 tsp,Cinnamon: 1/2 inch stick,Cardamom: 3-4 nos, Cloves: 3-4 nos,Bay Leaf: 1)
Garam masala:  1/2 tsp
Chopped cilantro : a handful 

Chopped Mint leaves(pudina): a handful
finely sliced chillies: 1-2 nos
Salt as per taste
Oil for frying
Water

Method

• In a pan dry roast the whole spices for two minutes (the fennel seeds will change colour). 

• Add some oil to the same pan and fry the onions till they brown. Keep aside. 

• In a pressure cooker add the meat, chana dal, ginger paste, garlic paste, dry roasted whole spices, chilli powder, coriander powder, turmeric powder, cumin powder, salt and very little water. Pressure cook for upto 3-4 whistles or until meat is tender. 

• Simmer this for 5 minutes after or until the excess water drains out. Discard the whole spices if you wish, (I only discard the bay leaf and cardamom). Let this cool.

• In a blender coarse grind the pressure cooked mixture. 

• Add egg yolk, browned onions, chilli, mint, coriander leaves and garam masala to the coarse mixture and mix well.

•  Refrigerate the mixture for 10 mins. 

• Make lemon size balls of the mixture and flatten to make a patty. 

• Dip the patty in the egg white mixture. 

• Shallow fry the patty until both sides are golden.  Drain out the excess oil.

Shami Kebabs are ready!!!

Serve this with mint chutney or just plain ketchup. I would recommend this as a quick fix starter. If you don't wish to fry them immediately make the patty and set aside in the deep freezer. Thaw before frying. Serve with rotis, make a sandwich, a roll. The experiments with this dish are endless. 

Enjoy!!!!

Easy Mutton (Lamb) Curry

Easy Mutton (Lamb) Curry

This curry is an easy way to make mutton for those who have just started cooking meat. It is a blend of a few spices and lamb meat. 

Ingredients.

1 kg mutton ( cut in to bite size pieces)

3 onions sliced

1/2 cup Garlic peeled

1/2 cup Coriander powder

2 tbsp Chilli powder (I use Kashmiri chilli powder)

1 tsp turmeric

1 tsp chopped ginger

1/2 inch cinnamon

2-3 cloves

2-3 cardamom

1/2 tsp mace

1/2 tsp vinegar

handful of curry leaves

1-2 green chilies slit

3-4 tbsp oil/ghee (If the lamb has its own fat 2 tbsp)

water

salt 

Method

1. Clean the mutton and marinade with turmeric and vinegar

2. Dry Roast Garlic+Whole Spices (Cinnamon, Cardamom, Cloves, Mace) for 1 minute

3. Grind together Garlic+ Whole Spices along with Coriander powder and chilli powder, grind with very little water to get a smooth velvet paste.

4. In a pressure cooker or thick bottomed pan, add ghee and the onions, green chillies and curry leaves, saute till the onions are golden brown.

5. Add the mutton and cook for 2-3 mins on high heat.

6. Add the prepared masala and salt.

7. Pressure cook for 6-7 whistles or till the meat is tender

Serve with steamed rice or phulkas

Tips

* Amma would add 1 tsp raw papaya, this tenderizes the meat, I use vinegar

* For mutton fry just cook till the water evaporates.

* If you have frozen meat, thaw to room temperature

* If it turns out too spicy, add coconut milk when serving it will tone down the spice.

Enjoy!!!

Onam Sadya Special: Olan

Olan

This is a special dish which is made mostly for a sadya. This dish needs very little time to prepare also it is one of those dishes that is made in small quantities when Amma would make a sadya not everyone likes the taste of it and secondly it can get rancid very soon. The main constituent of this dish is raw pumpkin and coconut milk.

Amma would make this last so that when served it is fresh. Lets get quickly through this recipe.


Ingredients

Raw Pumpkin: 100 gms (thinly sliced rectangular pcs)
Onions: 1 small (thinly sliced)
Green Chillies: 2 nos
Ginger: 1/4 inch sliced
Curry Leaves 4-5 nos
Coconut milk: 4-5 tbsps
Coconut: 1/4 tsp
salt to taste


Method:

1. Boil Pumpkin + Onions+ Green Chillies+Ginger in very little water
2.Add coconut milk+ curry leaves + oil and salt to taste

Olan is ready!!!!!

This is ready isnt it simple....Mallu cooking is simple!!!!!