Kebabs

Shami kebabs 

Preparation time 1 hour

Cooking time  15 minutes in pressure cooker and 5-7 frying time

Who doesn't like kebabs?

 Non-vegetarian Indian cuisine seems incomplete without these delicious, lip-smacking kebabs on it's menu.

I have been raised up in a home where we had kebabs for our evening snack, meal, appetiser and leftovers became kebab rolls and were eaten for breakfast.

I have made shami kebabs from the time I was old enough to help my mother make them and know the recipe and ingredients so well, I don't have to look up the recipe book.

Ingredients

• 750 gms mince (with some fat) beef/mutton/chicken
• 250 gms Bengal gram (for mutton mince use 300gms) for chicken mince 200gms.
• Ginger 1inch piece 
• Garlic 7-10 cloves
• Black Cardamon 
• Green Cardamon
• 4cloves
• Cinnamon stick
• Bay leaf
• Peppercorns
• 4 green chillies
• Salt to taste
• Cilantro
• Onion
• Green chillies
• 1 egg for binding(optional)

Method

• In a pressure cooker add the mince, Bengal gram and all the spices and salt and pressure cook for 3 whistles , reduce flame  after the first whistle and let it cook (15 minutes)
• Let the steam cool down, open the lid and cook till it's dry.
• Remove on a plate and cool
• When it's still slightly warm put it in a grinder and pulse till it's smooth and spices have been blended well 
• Remove on a large plate
• To this add finely chopped fresh cilantro, green chillies onion and ginger. 
• Add one egg for binding.
• Now shape into balls and flatten them with your hands to make round patties
• Put them in the fridge for 20 minutes to set
• Shallow fry on a skillet over medium heat till both sides are done.

Can eat with roti/Naan/parantha /poori.

We enjoy it with a green chutney made with cilantro.

Note

Vegetarians can replace mince with soya chunks. The ingredients and cooking process remains the same

These are a good source of protein.

The spices used are commonly used in day to day cooking

Fresh celery is a powerhouse of vitamin C