Shikampur kebab

                   While we all know Ramadan's Eid is all about sheerkhurma Bakrid has a few special dishes allotted to itself too. In my home, the Bakrid breakfast is strictly to be chapatis with Shami kebab and the recipe that am sharing today, that is - Shikampur kebab.

 

         Shikampur Kebabs are usually made alongside the Shami kebab as the basic ingredients are the same. While Shami kebabs are directly shaped and fried shikampur kebabs are stuffed with an onion mixture that has a generous amount of lemon squeezed into it and this gives the unique taste to the kebabs. The difference also lies in the shape, the shikampur kebabs are round to form the cavity for stuffing while the shami kebabs are diamond shaped.

        Shikampur kebabs are crisper on the outside and very soft inside. They also like shami kebab are shallow fried on a pan. Here comes the detailed recipe :-

Ingredients:

1. Minced meat - 150gms
2. Moong dal - 50 gms
3. Coriander leaves - few
4. Mint leaves - few
5. Green Chilies - 3 to 4 nos
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2tsp
9. Salt - to taste
10. Oil - to grease hand
11. Water - 1cup

for stuffing:

1. Onion - 1 no
2. Lemon juice - 2 tbsp
3. Red chili powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Coriander leaves - few
6. Mint leaves - few
7. Salt - to taste

Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside. You may also soak the dal for an hour or so.
• In a kadai or wok add all the ingredients except oil.
• Cook till the water dries up completely while stirring occasionally.
• Remove to a plate and let it cool down.

                                   

• Once cooled, grind to a fine paste.

                           

• In a mixing bowl take finely chopped onion and add the rest of the ingredients mentioned for stuffing. Mix well.
• Grease your palm with oil.
• Take a lemon sized ball. Flatten it on your palm.

                           

• Add a spoonful of onion mixture in the center. Bring together all the ends and seal them. 

                                                       

 

• Gently tap to smooth the surface from top

                  
                                                      

• Repeat with rest of the mixture.
• Heat a pan.
• Add a drop of oil and place the shikampur kebabs 3 to 4 at a time with a little distance in between.
• Add more oil from the sides. Turn over, when golden brown.
• Add more oil from the sides. When golden brown on both sides remove them to a plate.
• Serve hot.

                          Accompany these delicious Shikampur kebabs with Til ki Chutney for a flavorful night out.

                          You can also substitute moong dal with chana dal or split chickpeas and make this recipe and in this case you may have to pressure cook instead of using a wok, the rest of the recipe remains the same.

                          You may also like to try Kheema cutlet, Kheema Luqmi, Kheema Macaroni, Kheema Seviyan Biryani and Mutton kebabs from My Mom's Kitchen.

                          Do share your views with me in the comments section below.

Happy Cooking!!!
                         

Shami Kebab

           Shami has been my all time favorite. These are made every year a day before Bakreid without fail along with Shikampur another type of kebab (I intend to put up it's recipe soon, too) and also made now and then whenever there is a craving for it.

           Shami is made from minced meat and Moong dal. You can also use chana dal. You can also add cinnamon stick a few cardamoms and cloves while grinding or simply skip it just like we did.

             These Shamis taste best when served with steamed rice Hyderabadi Khatti Dal  and onion salad.

Ingredients:

1. Minced meat - 300gms
2. Moong dal - 100gms
3. Coriander leaves - 1/2 bunch
4. Mint leaves - 1/2 bunch
5. Green Chilies - 5 to 6nos
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2tsp
9. Salt - to taste
10. Oil - to grease hand
11. Water - 1cup

 Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside.
• In a pressure cooker add all the ingredients except oil.
• Cook till the water evaporates or for about two whistles.
• Remove to a plate and let it cool down.

 

•  Once cooled, grind to a fine paste.

 

• Grease your palm with oil.
• Take a small amount of mixture and make diamond shaped shami.

• Heat a pan on medium flame.
• Arrange the shamis on the pan and drizzle oil sideways.
• Flip the shamis when brown and let it cook on other side too.
• When brown on both sides remove to a plate and serve hot.

 
Remember to cover the shami mixture after removing from the pressure cooker lest the mixture will turn too dry and the shamis will get a patchy look.

 Also try Beans and minced meat curry, Kheema cutlet, Dum ke Tamaate, Kheema baingan masala and Kheema Seviyan Biryani from My Mom's Kitchen.

Hope you like it 😃 and if you do, let us know by mentioning it below in the comments section.

Happy Cooking!

Mutton Kebabs

         

                 When my Mom is not in the kitchen I enter My Mom's Kitchen to give our taste buds a twist. By trying some never made dishes in my home I love to give my dad tasty surprises.

                 This week I put to use my oven to prepare tasty n yumm Mutton Kebabs. They are easy to make and do not need plenty of ingredients but yes, a lot of patience 'coz they don't get cooked in blink of an eye like the Raw Banana Fry. Plus, they require planing ahead because the mutton after being coated with the masala is to be freezed  for several hours. To be precise, I freezed it for almost 3 hrs so plan well when you want to cook and then start with the recipe.


                                                                         

         
                                  These Mutton Kebabs taste great as a starter dish or as a side dish.

Ingredients:

1. Mutton - 500gm
2. Oil - 2tbsp
3. Ginger garlic paste - 1tbsp
4. Cumin powder - 1tbsp
5. Turmeric - 1tsp
6. Coriander leaves - 1 bunch
7. Salt - to taste
8. Pepper powder - 1tsp
9. Bell peppers (optional)
10. Onion - 1no 

   
              In the ingredients list I have put bell peppers as optional as I too ignored it since I didn't had any bell peppers at hand. But if you are using cut them into small cubes and when you arrange mutton on the skewers alternate them with a cube of bell pepper.

Method:

Preparation: 

• Cut the mutton into 1 inch cubes.
• If using, cut the bell peppers also in cubes
• Chop coriander leaves.
• Cut the onion in rings.
• Roast the cumin seeds, cool them and grind them to a powder. You may also use ready made cumin powder since I didn't had I made it through this process.

Cooking:

• Heat oil in a vessel.
• Add cumin powder, turmeric, ginger garlic paste, coriander, salt and pepper and cook for just about a minute.
• Allow to cool and then rub this mixture over the meat. Use your hands to mix so that the pieces get well coated with the masala mixture.
• Transfer it to a box and keep it in the freezer for few hours.
• After removing from the freezer get your oven ready. Preheat it at 180C for 10mins. This is the general temperature that I preheat my oven to. 
• Meanwhile grease the skewers and thread the meat alternating with bell peppers if using.
• Set the temperature and cooking mode of your oven. I set my oven  on 200degrees and cooked for 20 minutes turning around after every 8 to 10 minutes. You may alter with this depending on your oven. Cook them till they reach the desired consistency or are soft enough.
• Serve them garnished with onion rings. 

     Accompany it with a chutney of your choice most preferably Mint Chutney and enjoy!

 Also try Ghosht ki kadi, Liver Fry,  Tala hua ghosht (Mutton Fry)  Kheema luqmi and Kheema baingan masala from My Mom's Kitchen.

Do share your views with me in the comments section below.

Happy Cooking!