SHIKAMPURI KABAB
This dish is taken from Hyderabadi cousin, it is a popular kabab recipe.INGREDIENT
1. Mutton keema (mince) 500gm
2. Channa dal (split gram) ½ cup
3. Green papaya pieces 2
4. Dry red chili 3
5. Cinnamon stick 2
6. Ginger paste 2 tbsp
7. Almond paste 2 tbsp
8. Coconut paste 3 tbsp
9. Lemon juice 1 tbsp
10. Garam masala powder (green cardamoms 3, cinnamon stick 2, cloves 5 grind together)
11. Oil 5/6 tbsp
12. Salt to taste
13. Rose water 2 tbsp
14. Chatu (gram flour) if required
| Shikampuri kabab |
PROCESS
• In a presser cooker, add keema, channa dal, papaya, cinnamon stick and salt
• Add ½ cup water and give 6/7 whistles, drop the presser and dry out extra water on fire
• In a pan, add 1 tbsp oil, add ginger paste, add almond, coconut paste and garam masala powder
• Fry lightly and keep aside
• Grind keema, dal, papaya and cinnamon stick together
• Add all ingredients with keema, except oil
• Make small balls or tikiwa
• In a flat tawa or pan, add 2 tbsp oil and fry the balls
• Turn the balls and add oil again
• Remove on a paper towel and serve with your favorite sauce
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Posted by Tapashi Dey
Food Writer & Blogger
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