 |
 |
 |
|
Statistics
|
|
6
|
|
20032 |
|
1
|
|
3/5.0
|
|
|
 |
 |
 |
|
Occasion: Any |
|
Total servings: 4 |
Cuisine: Indian |
|
Calories: |
Effort: Average |
|
Pre-Prep time: |
Best for: All |
|
Preperation time: 45 min |
How to serve: Hot |
|
|
Shikampuri Kababs recipe by Nazia Nazar at PakiRecipes.com.
A festive dish from Hyderabad, Shikampuri Kebab is an aromatic kebab made of yellow gram, meat and yogurt.
500 gms. finely minced kheema
1 tbsp. of thick coconut milk
2 cloves of garlic , fresh or pickled ginger and 2 fresh or pickled chillies (all
Chopped very finely)
1 teaspoonful of ground turmeric
Teaspoonful of ground cumin seeds
Teaspoonful of ground almonds
Teaspoonful of ground chironjee
Teaspoonful of ground allspice a large pinch of ground cinnamon
A large pinch of ground cardamoms
A small pinch of ground cloves
1 teaspoonful of ground coriander
1 tablespoonful of besan
Salt to taste
Few mint leaves
Teaspoonful of dry curds (dahi )
Handful of coriander leaves .
In a little ghee , fry for 3 to 4 mins, onion , garlic , fresh ginger , fresh chillies.
Then add the chopped coriander leaves , well washed, ground coriander, ground turmeric , ground cumin seeds , ground almonds , ground chironjee, ground allspice , ground cinnamon , ground cardamoms, ground cloves and besan.
Mix thoroughly and continue the slow cooking for about 5 mins. longer.
Then add the finely minced kheema.
Cook for 10 mins. longer. Add salt .
Turn out the contents of pan and either grind or pound this mixture into a fine paste.
Blend together dry curds and fresh mint with a pinch of salt .
Then take sufficient meat paste to form a ball the size of billiard ball, and depress this ball gradually in the palm of your hands until you produce a shallow depression, in which you place tsp. of the curds or dhye mixture.
Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet.
These cutlets are fried to a golden brown.

Link to this recipe: http://www.pakirecipes.com/recipe/Shikampuri-Kababs
|