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Shammi kabab |
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Photo Not Supplied
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| Course |
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| Cuisine |
Pakistani |
| Dish Type |
Meat |
| Occasion |
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| Submitted
By |
Admin |
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| Category |
Appetizers |
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Method |
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Time |
20-30 minutes |
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Calories |
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Serves |
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Ingredients : |
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| 500 gms minced meat or keema 1 cup Gram daal (channa daal) 2 medium sized onions 1 tsp grated garlic 1 tsp grated ginger 2 tbsp red chilli 1 tbsp salt or as desired 2 whole green chillis Bunch of fresh coriander 2 eggs 3 cups water 1 cup oil 1 tbsp mixed garam masala 1.5 cm piece cinnamon 1 tbsp white cumin seed(zeera) |
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| How to Prepare : |
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| Wash and soak channa dal for 1/2 an hour.In a pot,put channa dal, minced meat,garlic-ginger paste, onions, salt, red chilli powder, cinnamon, masalas,white cumin seeds and water and let it cook on medium heat. When minced meat and channa dal is tender and water is dried up, take it off the fire and grind it when cool. In the above mixture, add eggs, green chillis and coriander. Make medium sized kababs, thick in centre but thin at sides. In a frying pan, pour 2-3 tbsp oil. After heating put kababs one by one and fry on medium heat. When brown on one side, turn on other side. Hints: 1.Kababs can also be made by dipping them in beaten eggs instead of mixing the eggs in the minced meat. 2.Shami kababs should never be deep fried. Instead of frying pans, kababs are best cooked on tawa or skillet. |
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