Diva4U

Anyone got a recipe for good shami kebabs ? I miss them..

Please share. Also does anyone know hoe to make baghaarey baengaan ?

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KHEEMA SHAMMI KABAB (MINCED LAMB KABAB)



Time taken = 45 min.
Serves = 4

INGREDIENTS:

Minced lamb - 250 gm.
Bengal gram - 1/4 cup.
Egg - 1 no.
Mint leaves(chopped)- a few sprigs.
Coriander leaves (chopped)- a few sprigs.
Green chilies -4nos.(chopped)
Chili powder - 1 tspn.
Grated coconut - 1 tspn.
Garam-masala - 1/2 tspn.
Cumin seeds - 1/4 tspn.
Curry leaves - a few.
Turmeric powder - a pinch.
Oil for deep frying.
Salt to taste.

METHOD:

Mix lentils, mint, coriander,curry leaves, green chilies,
chili powder, turmeric powder, red chilies and cumin seed.

Add 2 cups of water to minced lamb and cook on medium heat
till done and water evaporates completely.

Remove from fire and set aside to cool. Combine minced lamb
and mixture of lentils and masala and grind to fine paste without
adding water.

Beat egg and add to the paste. Mix well. Divide into lemon-sized
balls, flatten with palm and deep fry.

Serve hot with mint chutney.

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Bhagare Baingan




INGREDIENTS

1/2 kg round and small size tender Brinjals of even size
2 medium sized Onions
1/2"" Ginger
2 tbsp each peanuts, Sesame seeds and dry Coconut (grated or dessicated)
1 tbsp coriander seeds
1 tsp Cumin seeds
4-5 red chilis
2 tbsp Tamarind extract
1 tsp chili powder
1/2 tsp Turmeric powder
4 tbsp oil
salt to taste

METHOD

Wash brinjals, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving attached at the other end.

Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
Sprinkle some salt and leave the brinjals to cook till soft.

In the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan.

Using just enough oil roast coriander, cumin and red chilis.
Pricked to a fork or knife, roast onions on a low flame with the skin.
Allow the roasted onions to cool and peel the skin.

Blend all the roasted ingredients along with turmeric powder.
Once all the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again till it becomes a fine thick paste.

Transfer the cooked brinljals to another container leaving oil behind (if any).In the same pan heat two tablespoons of oil and add the paste, chili powder and tamarind extract. Add water if necessary.

Add salt and cook till the raw smell of the tamarind is gone.
Add the cooked brinjals and cook on a low flame till the oil leaves the sides, stirring them regularly and carefully, without breaking the brinjals.

Serve hot with rice, rotis or pooris, garnished with fresh coriander.

Dur_e_Iman

Letz chat!! I really REALLY hate your "cut n paste recipes" they all are dumb and flopped recipes.yuckkkkkkk

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Sharaabi

and change ur font color LUC....akhian chunnia kar ke takra painda hai.

sadzzz

some of these recipes have way too many ingredients...

the kebabs can do without the turmeric powder, bengal gram, tarmarind extract and coconut.. the simple the mix, the better

by the way.. dont shami kebabs have daal in them too?

try this, its simpler

shami kebabs