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.
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
Serve with chutney
I know that I've been MIA for a while but I just wanted to let you know that there is a free giveaway on the art blog section of my website...go check it out and enter to win some free stuff!
To celebrate the still warm weather I wanted to share a Popsicle recipe. I adapted this recipe from a book called Fun Stuff- Frozen Pops. I modified it a little bit by adding some shredded coconut and reducing the number of bananas and this recipe is what I came up with. These are really fresh and, as the name suggests, tropical.
1 can of coconut milk
2 tbsp sugar
1/2 tsp vanilla
1/8 tsp ground nutmeg
1/4 cup shredded sweetened coconut
8 (5oz) Popsicle molds or plastic/paper cups
note: if you're using cups then cover them with tinfoil and freeze for 2 hours before inserting the Popsicle sticks.
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 & Scrambled Eggs
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)
2 large eggs per person
1 tbsp milk per egg
pinch of paprika
salt, to taste
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
3-4 green chilies
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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