Kebab...Shamee Kebab

ingredients....
( makes about a dozen kababs)
minced meat (goat meat) 300gm
chana daal(split chickpeas) 2 heaped tbsp
salt to taste

To be ground with boiled meat...
black cardamom 1 medium sized
green cardamom 2
cloves 4 nos
cinnamon stick 1/2 inch pc.
shahi jeera(caraway seeds) a generous pinch
black peppercorns 15 nos.

To be mixed with the paste...
finely diced onions 1/3 cup
finely dices green chillies 1 tbsp
finely chopped ginger 1 tbsp or more if you like
finely chopped green coriander leaves 2 tbsp
finely chopped mint leaves a pinch

ghee to fry the kabas(3-4 tbsp will be enough for these many kababs)

procedure....

First of all wash the chana daal and dunk it in the pressure cooker along with minced meat and salt to taste. Add 3/4 cup of water and pressure cook for 5 minutes after the whistle blows, turning to low heat after the whistle. Let the pressure release, open the lid and cook without the lid till all the water evaporates...

The ground or minced meat can be cooked in a covered pan too, it will take more time to cook in that case and you might need to check it in between and add water if required.

Now, grind the cooked mixture with the spices listed for grinding with the paste.

 normally people do it the way i told but i boil all the whole spices listed here along with the minced meat and chana daal and that makes the kababs much more delicate. 

Empty the paste into a mixing bowl and keep in the fridge so that it gets a bit thicker in consistency ... It should hold it's shape when scooped with a spoon...

You need the chopped onions, green chillies, ginger and coriander and mint leaves not at the time of shaping and frying the kababs .. you can use lesser onions if you like but chopped green chillies and ginger add a lot to the final taste . As does the green coriander and a hint of mint.

Add these chopped bits to the paste , shape into small flat patties and shallow fry using ghee.
 No other oil should be used for kababs as it makes a lot of difference in final taste. Commercial joints use hydrogenated oils to get the crisp texture , beware of that....at home ghee is the best bet...

Turn when the kababs get browned on one side ....shallow fry both sides till they get a nice brown crust , a crisp crust and well set but softer interior makes a great kabab...you may want t turn them 2-3 times both sides for repeated slow browning....medium heat is a must...

Serve with lots of onion rings and lemon wedges...with parathas or plain chapatis...

A green chutney made with coriander leaves, mint , green chillies and some garlic is an optional dip served with kababs  we like it just with a squeeze of lime and lots of onion rings ....

Wrapped in a chapati, it makes a nice kathi roll ......

You can make kababs with soy granules or with zamikand or yam (elephant yam) 

Soya Granules Kebabs

Ingredients

Soya granules 

2 cups water to soak-soak granules for 1 hour at least, then wash and drain 

2 tbsp vinegar 

2 bread slices-grated 

2 tsp salt or to taste 

2 tsp garlic paste 

1 tsp pissi kali mirch 

2 cloves-powdered 

1 badi elaichi (seeds only)-powdered 

1 cup spring onions (leaves only)-chopped fine 

2 tsp green chillies-chopped fine 

1 tsp chilli powder 

oil for pan frying 

onion rings and lemon wedges for garnish
Blend the soya in a blender to make a smooth, doughy paste. 

Add bread, salt, garlic paste, kali mirch, laung and elaichi powder, hara pyaaz, hari mirch and chilli powder. 

Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides. 

Serve hot garnished with the onion rings and lemon wedges.

Veggie Kebabs

Ingredients

1 cup yellow moong dal (split yellow gram) 1 cup boiled potato, grated ½ cup greated  paneer 3 tablespoons chopped onions 2 teaspoons chilli powder ¼ teaspoon garam masala ¼ teaspoon turmeric powder (haldi) 1 teaspoon ginger-garlic paste 2 teaspoons chaat masala 2 tablespoons chopped coriander salt to taste

Other ingredients

oil for grilling

Method

1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated. 2. Combine the cooked dal with the rest of the ingredients and mix well. 3. Divide the mixture into 4 equal portions. 4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4″) long kebab. 5. Brush each kebab with oil. Preheat grill for 5 to 6 min at high temp. You can use charcoal griddle also for this purpose. 6. Cook the kebabs over a charcoal or electric barbeque till they are evenly browned (approx. 3 to 4 minutes) on all sides. Baste it with little oil in between. 7. Cut into pieces and serve hot with green chutney.

Veggie Seekh Kebabs

INGREDIENTS

French beans, chopped 15-20 Cabbage, finely chopped 1/4 cup Carrots, chopped 4 medium Green peas, blanched 3/4 cup Oil 2 tablespoons + for basting Gram flour (besan) 3 1/2 tablespoons Caraway seed (shahi jeera) powder 1 teaspoon Ginger-garlic paste 2 tablespoons Green chillies, chopped 4 Potatoes, boiled and mashed 3 medium American corn kernels, boiled 1 1/2 cups Salt to taste Chaat masala 3 teaspoons Cashewnut powder 2 tablespoons

METHODHeat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.

Spicy Chicken Kebabs

Ingredients

• 3 garlic cloves , roughly chopped
• knob of fresh ginger , roughly chopped, plus extra to serve
• 1 orange , grated zest and juice
• 3 spring onions , roughly chopped
• 2 tbsp clear honey
• 1 tbsp light soy sauce
• 2 tbsp vegetable oil
• 4 small skinless boneless chicken breast fillets , cut into cubes
• 20 button mushrooms
• 20 cherry tomatoes
• 2 large red peppers , seeded and each cut into 10

1. Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
2. Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition per kebab

103 kcalories, protein 6g, carbohydrate 3g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.23 g

Chicken Kebabs

INGREDIENTS :Boneless Chicken2 lb Thick Curd2 tbsp Lemon Juice2 tbsp Saltto taste Cooking Oil or Oil Spray2 tbsp 
TO GRIND :Mint Leaves6 stks Coriander Leaves6 stks Ginger2 inch Garlic6 cloves Green Chili5 nos
 EXTRA SEASONING :Onion1 noBell pepper / Capsicum (Yellow , Red )1/2 each Red Chili Powder1 tsp Salt to taste Lemon Juice1 tbsp 
FOR GRILLING :Bamboo Skewer Stick 4 nos

DIRECTIONS:

1. Step1
   Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.
2. Step2
   Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.
3. Step3
   Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.
4. Step4
   If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
   or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.
5. Step5
   Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

Minced Lamb and Lentil Patties

Shami Kebab Recipe - Makes 8 large or 24 cocktail size patties
	Ingredients: 750 g (1 1/2 lb) finely minced lamb 1 medium onion, finely chopped 3 tablespoons yellow split peas (mattar dhal) or red lentils (masoor dhal) - Spices - 1 teaspoon finely grated fresh ginger 11/2 teaspoons finely chopped garlic salt to taste 2 cups water 1/2 teaspoon garam masala 1 tablespoon yoghurt or thick cream 1 small egg, beaten ghee or oil for shallow frying Filling: 1 fresh green chilli, seeded and finely chopped 1 tablespoon finely chopped fresh cilantro I spring onion, including green leaves 1/2 teaspoon finely grated fresh ginger
Put lamb, onion, dhal, ginger, garlic, salt and water into a heavy saucepan and bring io the boll. stirring. Cover and mok over low heat until meat. lentils and onions are soft, about 45 minutes. Then uncover and cook, stirring now and then, until all the liquid has been absorbed. This may take at least I hour. Leave to cool, then mix in the garam masala and yoghurt or cream. Add I tablespoon of beaten egg and mix well. If mixture is not too moist add more of the beaten egg. Knead very well for I 0 minutes or until mixture is completely smooth.Divide into 8 portions and form each into a flat circle. Put 14 teaspoonful of filling in the middle. close the meat mixture around it, pinching edges together. Flatten gently to form a small round patty. Shallow fry on a heavy griddle or frying pan lighth greased with ghee or oil. Serve hot. If serving these as cocktail snacks and making them bite-size, it is easier not to use a filling but to serve with mint chutney from our Chutney section for dipping.

Kidney Beans Croquettes

ngredients

---

• For Shammi Kabab
• red kidney beans : 500 gm
• Chana Dal (large split yellow lentil) : 100 gm
• mixed spice(Gram masala) : 01 gm
• Dry Red Chillies : 02 Pcs
• ginger & garlic paste : 10 gm
• coriander Ground : 02 gm
• cumin Ground : 01 gm
• egg : 02 N0.
• bread Crumb : 50 gm
• corn flour : 25 gm
• salt : To Taste
• vegetable oil : For Fry
• For Roomali Roti
• white flour (Maida) : 500 gm
• egg : 01 no
• milk : 300 gm
• sugar : 10 gm
• oil cooking : 25 Ml
• Soda be carbonate : 02 Pinch
• salt : To Taste
• For Spicy apple and tomato chutney
• apples - peeled, cored and sliced : 100 gm
• mustard seed : 01 gm
• tomatoes, sliced : 200 gm
• onions, chopped : 50 gm
• garlic, chopped : 01 gm
• sultana raisins : 01 gm
• White sugar : 01 gm
• curry powder : 02 gm
• cayenne pepper : 02 gm
• malt vinegar : 100 ml
• salt : To Taste
• For vegetable Salad
• Shredded cucumber : 20 gm
• Shredded carrot : 20 gm
• Shredded white cabbage : 20 gm
• Shredded red pepper : 20 gm
• Shredded green pepper : 20 gm
• lemon juice : 10 Ml
• Black salt : To Taste
• black pepper Ground : 01 gm

How to make it

---

• For Shammi Kabab
• Boil all the ingredients together in water, until the lentils are completely mashed and the beans is cooked. Cook till the water dries. Grind the mix into a thick paste in your food processor. Shape into Roll (croquette) Heat vegetable oil in a heavy-bottomed skillet and shallow fry the kababs, till golden.
• For Roomali Roti
• Mix all the ingredients together and make a soft dough. Keep aside for 15 minute. Knead again, divide into 10 to 15 portions and roll out each portion very thinly. Stretch a little on all sides and cook on an upside down tava for 1/2 minute.
• For Spicy Apple and Tomato Chutney
• Place apples and water in a large saucepan. Bring to a boil, reduce heat, and until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved. Bring the mixture to a boil. Reduce heat, and simmer half hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed.
• For Vegetable Salad
• Combine all Ingredient before serve.
• To assemble the rolls
• Slice Roomali Roti As Ribbon rolled On shammi Kabab, Place in Plate with Shredded vegetable salad and Apple Tomato Chutney

Lamb Tkka Kebabs

Ingredients
Boneless meat (2lbs preferably from butter fried leg of lamb, cut into 2 “ cubes), lemon juice (2tbsp), chopped fresh giner (1tbsp), garlic (5flakes), ground cayenne pepper (1tsp), chopped onion (1small), garam masala (2tbsp), sour cream (4tbsp) and salt (to taste)
Method of preparation:-
Take a blender, make the puree of all the ingredients except lamb. Take a knife or a skewer, pierce the cubes of lamb with it to make a visible hole in the meat. Now keep the meat to marinate properly. Put the puree in the holes of the meat and then keep it to marinate overnight in the refrigerator. Place the kababs in a broiler pan to drain off the excess juices. Now heat the oven to a full broil for about 15 minutes and then place the kababs in the oven. Broil them for about 15 minutes and then turn the sides and broil for another 15 minutes. Now take out the kababs from the oven. Garnish with fresh coriander leaves and serve them hot.

Beer Battered Vegetable Kebabs

Ingredients:

Veggies of your choice(I used carrots beans, cabbage)
Golden potatoes 2 large (boiled, peeled 7 mashed)
Salt
Green chilies 3 finely chopped
Ginger grated 2 spoons
Garlic minced 2 spoons
Onion large finely chopped
Cinnamon powder 1 pinch
Cloves powder 1 pinch
Caradamom powder 1 pinch
All spice powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Pepper powder 1/2 spoon(optional)
Beer 1 pint
Cilantro few chopped
Corn flour 2-4 spoons
Egg whites for binding(optional)
Oil for deep frying(if you intend to fry/one could bake, broil, grill them too).

Method:

Steam cook veggies and squeeze away excess water. Then mix them with all the other ingredients(except oil). Make a neat dough.

Allow this to stand for about an hour or so in the refrigerator.

Now make equal parts out of it, Then skewer them.

Either grill, bake or broil them. To get the deep color deep fry from for quick 2minutes.

Turkish..... Adana Kebab

• 8 long green peppers. (If you can't find the Turkish type of green peppers, you can try with 4 normal peppers. If you want adana kebab spicy, try to add a small chilli pepper as well.
• Tea Spoon of ground cumin
• Tea spoon of black pepper
• Tea spoon of crushed red pepper ( hot paprika ).
• 200 gr of parsley for decoration.
• 4 normal size tomatoes.
• 500 gram of beef mince meat.
• 4 portions of pita bread.
• Salt
• Barbeque Sticks, wood or metal skewers are fine.

To Prepare Adana Kebab

Put the mince meat in a large pan. Chop the onions and add cumin,salt,paprika and the black pepper in. Mix it well and rest it for half an hour in the fridge.

Make 8 or 10 portions out of the mince meat you have. Put oil on all the skewers. Hold one portion in your hand and put it on the skewer from top to bottom part. You want to put the meat around the skewer, making it the center.

Once all of them ready put them on your barbeque and cook it well.

You can barbeque your tomatoes and peppers on the side of your adana kebab and serve them on top of the pita bread with the parsley on the side with some salad.

Seekh Kebab

1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish


Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.
serve with finely chopped salad, mint raita and pitta bread