This is a recipe for shami kababs made from scratch.  Shami kababs are probably my favorite type of kabab with a mix of beef and chana daal (split bengal gram).  This recipe uses a number of aromatic whole spices, which give them a lot of flavor.  Next time that I make these though I will probably grind up the spices before adding them to the pot because grinding them up at the end resulted in a few chunks of whole spices in the mixture that I had to sift through and pick out which wasn't fun.  

Other than that little mishap, these were amazing.  The kebabs can be formed and frozen so that you can make a large bunch and freeze them for when unexpected guests pop in or for a quick dinner.  All you have to do is pull them out of the freezer, coat with beaten eggs, and shallow fry them on a medium high heat skillet.   

Ingredients:
1 lb boneless beef, 1 inch cubed
1/2 cup channa daal, presoked for 1 hour
2 red onions, sliced
7-8 cloves garlic
2 inch ginger, sliced
7 dried red chilies
1 bay leaf
10 black peppercorns
10 whole cloves
2 cinnamom sticks
2 black cardamoms
10 green cardamoms
1 tsp whole cumin (zeera)
1 tsp whole corriander (dhania powder)
1 tsp salt, or to taste
4 cups water
1 egg, for binding the kababs together
more eggs for coating before frying

Method:

1. Combine all the ingredients, minus the egg, in a large pot and let them come to a boil.
2. Lower heat to medium-low, cover and cook for 30-40 minutes or until the meat is tender.
3. Let it cool, then remove any whole spices and grind the rest in a food processor.
4. Add 1 egg to bind all together and then form the kababs.
5. Before serving, coat the kebabs with beaten eggs and shallow fry in a flat pan.

Serve with chutney

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I debated on whether or not to post this recipe but it's almost more of a how-to or techniques/tips for how to make hashbrowns from scratch and how to get nice and fluffy scrambled eggs which made it worth posting.  The quantities for the potatoes and eggs aren't listed since they can be easily adjusted depending on how many portions you would like.  I recommend one large potato and 2 large eggs per person.  Soaking then washing the potatoes helps prevent them from sticking together and turning into a large glob.  

Hashbrowns: 
Ingredients:
1 large potato per person
salt, to taste
fresh cracked black pepper, to taste
1 tsp butter (increase the amount accordingly)
1 tsp vegetable oil 
(increase the amount accordingly)

Method:

1. Peel and dice the potatoes.  Soak in cold water and rub the starch off and rinse/strain.
2. In a heavy bottomed non stick skillet warm the oil and butter to about medium-high heat then add the potatoes. 
3. Stir occasionally, allowing the potatoes to get a golden skin.  Cook until the potatoes are  cooked through (depending on the types of potato that you use the time varies but you can check by seeing if it breaks/flakes easily).
4. Remove from heat and season with salt and fresh cracked black pepper.

Scrambled Eggs:
Ingredients:
2 large eggs per person
1 tbsp milk per egg
pinch of paprika
salt, to taste

Method:

1. Crack the eggs in a bowl, add the milk and scramble with a whisk or a fork.
2. Add the paprika and the salt and scramble a little more.
3. Heat a non stick pan to medium heat and add the eggs, let them sit for a few seconds before running a spatula through them.
4. When the eggs start to just come together, even if they look slightly moist, remove them from the heat.  The residual heat from the pan will cook them completely without drying them out.  Over cooking eggs makes them dry and chewy.

Ingredients:
4 fresh beetroots, peeled and shredded with the green tops roughly chopped
1/2 tsp cumin
1 medium onion, finely chopped
1 tsp garlic paste
2 tomatoes,finely chopped
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp dry mango powder
oil 
3-4 green chilies
chopped coriander

Method :

1. Heat up oil and add cumin. Cook until it starts crackling then add the onions and cook it till golden brown.
2. Add garlic and stir for a few seconds.
3. Add the tomatoes along with the chili powder, turmeric powder, coriander powder and salt. 
4. Cook on low heat until the oil starts separating. 
5. Add the beets and the leaves to the gravy along with a splash of water.
6. Cover and leave to cook for 30-40 min.
7. Add dry mango powder and green chilies and cook for 5 minutes  
8. Garnish with chopped coriander and serve with rice or flat bread.