September 18, 2007
Ramzaan special: Shammi Kebobs
Finally I got some time to sit and write down something. What inspired me? Well, its the Ramadan's season going on and wherever I go for grocery shopping I can smell the aroma of kebabs. I have been wondering what is so special about these kebabs that everybody gets so attracted to it. I did some research on Internet and found out that it is a north Indian delicacy perfected over the ages. So, I accepted the challenge of making few of these. Here is the best way to make it.
What you need?
For making 30-35 kebabs:-
5 Lb Boneless Goat meat. ( You can also try this with minced meat but my experience tells that the patties are little dry with the minced one, ongoing rate is 3.99/lb)
2 packets Shaan's Shammi Kebabs mix ( Without these I am like oven without power!bg
2 tablespoons of chopped garlic
1 teaspoon Garam masala powder
2 chopped yellow onions
2 tablespoons chopped ginger
2 cups of soaked channa dal(soaked atleast for 4 hrs.)
5-6 cups of water
Put all the above ingredients in a deep soup vessel/ stock pot and bring to a rapid boil.Put the lid and let it simmer for 40-50 minutes, stirring occasionally. Let it cool for few hours. In a food processor grind everything after the mix has reached the room temperature. Take:
4 egg whites , whisked
chopped mint (very necessary to balance the heaviness of the meat)
chopped cilantro (no stems at all)
salt (prefer kosher salt)
red chilli powder (Kashmiri)
and mix it with the mix of meat and channa dal. Make it into patties and shallow fry them in oil. Thats is it!!Enjoy it with pita bread or make a sandwich with green chutney, lettuce , and tomatoes. I promise you will love it:) .Serve these at Iftari or just as an appetizer for parties. You can also make them before hand and just fry them when needed.