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Shikampuri Kababs

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Comments 1
Rating 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 DesiRecipes.com.
A festive dish from Hyderabad, Shikampuri Kebab is an aromatic kebab made of yellow gram, meat and yogurt.


Ingredients
500 gms. finely minced kheema
1 tbsp. of thick coconut milk
2 cloves of garlicClick to find more about garlic, fresh or pickled gingerClick to find more about ginger and 2 fresh or pickled chillies (all
Chopped very finely)
1 teaspoonful of ground turmericClick to find more about turmeric
Teaspoonful of ground cumin seedsClick to find more about cumin seeds
Teaspoonful of ground almondsClick to find more about almonds
Teaspoonful of ground chironjee
Teaspoonful of ground allspiceClick to find more about allspice a large pinch of ground cinnamonClick to find more about cinnamon
A large pinch of ground cardamoms
A small pinch of ground cloves
1 teaspoonful of ground coriander
1 tablespoonful of besan
SaltClick to find more about Salt to taste
Few mintClick to find more about mint leaves
Teaspoonful of dry curds (dahiClick to find more about dahi)
Handful of coriander leavesClick to find more about coriander leaves.


Preparation
In a little gheeClick to find more about ghee, fry for 3 to 4 mins, onionClick to find more about onion, garlicClick to find more about garlic, fresh gingerClick to find more about ginger, fresh chillies.
Then add the chopped coriander leavesClick to find more about coriander leaves, well washed, ground coriander, ground turmericClick to find more about turmeric, ground cumin seedsClick to find more about cumin seeds, ground almondsClick to find more about almonds, ground chironjee, ground allspiceClick to find more about allspice, ground cinnamonClick to find more about 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 saltClick to find more about salt.
Turn out the contents of pan and either grind or pound this mixture into a fine paste.
Blend together dry curds and fresh mintClick to find more about mint with a pinch of saltClick to find more about 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.



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There are 1 comment(s) for this recipe.
by Khan Nargis 4/5 Stars
luks gr8! my dad has alwez been talkin abt dis dish! In sha Allah m surely gona make for him :)

Fri Jul 20, 2012


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