Friday, July 2, 2010

Shaami Kabab



Ramzan Mubarak to all my readers,I owe an apology to you all for my absence from the blogging scene for so long,the only explanation that I can come forth is my laziness more than being busy.
Anyways, the latest update on the kids is that my younger daughter Huda has become the most talkative person in our house, and speaks non-stop and asks questions non-stop, she is the naughty bacha of our house! Sameeha has now become our 'samajhdar' bacha, who remains calm and composed most of the time(mind you,note that it is MOSTLY, NOT always), her latest passion is READING, she LOVES to read, not to mention the innumerous story books she loads in the shopping cart on each visit to Carrefour.She loves to hangout at BORDERS:)

Coming to the main topic FOOD, Shaami is our desi version of burger.
Some interesting facts about shaami kabab from wikipedia..
'Apparently Shami Kabab literally means Syrian Kabab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic.'


Ingredients:
1) boneless mutton or veal 1 Kg
2) chana dal 2 handfull
3) 5-8 cardamom, 1 stick Cinnamon ,1 tsp of shahzeera.,1 tsp peppercorns. together ground to fine powder(garam masala powder)
4) ginger garlic paste 2 Tbsp
5) red chilly powder 1 tsp(accd to your taste)
6) salt
7) turmeric powder 1/2 tsp
8) cilantro 1/2 cup finely chopped
9) green chilies 4-5
10) phoole chane ki daal 1 Tbsp
11) mint leaves or pudina handful
12) lemon 1
13) badam(almonds) 1/2 cup grounded
14) desiccated coconut 1/4 cup
15) oil for frying



Method:
--Wash and soak the chana daal for about half an hour to an hour.
--set aside 3-5 pieces of meat .
--In a cooker or a saucepan put the rest of the meat,daal,ginger garlic paste,salt,red chilly powder,turmeric powder, green chillies,cilantro,mint leaves,a tbsp of oil and a cup of water.
--Set it on the stove until the meat and the daal are tender,check weather both are cooked well, then cook till all the water is evaporated and the mixture is nice and dry.
-- let it cool
--After cooling,grind the meat and daal mixture in a mixie without adding water,also add the raw pieces of meat which you kept aside,adding this will ensure that the shaami will not disintegrate while frying.
--powder the phoole chane ki daal and mix it with the grounded meat,this will make the shaami crispier.
--now to the grounded mixture add the freshly grounded garam masala powder(#3), dessicated coconut,almond powder and juice of 1 lemon
--Check for the salt and cilly at this point,adjust salt or lemon at this point.
--Now shape these into hmmmm the shape of an eye or you can can make it plain circuar disc,but traditionally it is made like the shape of an eye,by taking the mixture ,the size of a tennis ball, roll it between both the palms and then pinch at both the corners and then press at the center to make it flat, remember to grease your palms with cooking oil ,so that the mixture does not stick to your palms.
--Shape them all and the shallow fry until golden brown.
--If you plan to store it for the next day(can be stored for upto a week,very good food for travel,),you roast the shaamis on a non-stick tawa without oil and,store it in fridge or freezer, and then shallow fry just before serving.
--Enjoy it with Khatti daal and white rice...and if going on travel ,this would be ideal packed home food along with rotis and dry tamatar ki chutney:)

Lemme know how it turns out..

This recipe of mine goes out to The hyderabadi ramadan food festival hosted by Mona of Zaiqa


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10 comments:

anjum said...

Ranadan kareem syeda..happy to c u bck..nic pic..n i found a new ingredient to b added to my shammi recipe phule chane ki daal...thanks for sharing..do post some pics of huda n sameeha

anjum said...

Asak syeda welcome bck...fiund a new ingredient to b added to my shammis...phule chane ki dal...wow..they look awesomw

Nadia said...

Ramadan mubarak!!! And welcome back :)

I'm drooling over your shami kabab! I almost make the same version, except that I never tried adding coconut. I should give it a try. Thanks for the recipe.

How's Ramadan coming along?

lecker and yummy recipes said...

Assalamu alaikkum Syeda,
saw ur shaami kabab in Zaiqa's Ramadhan festival ! looks mouthwatering and spicy. nice collection of recipes u have....happy to follow ur blog :)

chrischaos said...

looks so yummy. omg

nafees said...

assalamualaikum syeda

mera naam ayesha hai meri english kuch khas nahi is liye urdu mein likh rahi houn main aapki aksar recipes try kerthi hounmujhe cooking ka shouq hai main bhi hyderabadi houn ab london mein houn 7 saal se . bus aap hyderabadi ho tu baat kerna dil chaha aap meri dost banna pasand karogi?????????????

syeda said...

Assalamalaikum Ayesha,

thanx,mera blog par aane ke liye, aapne meri blog se jo recipes banaai,kaisi lagi aapko, plz do let me know, haan zaroor,beshak hum friends ho sakhte hain, blogging has given me many friends from different parts of the world whom I have never seen,but we share a common thing and that is the love of food:)

nafees said...

main ne aapki shami kabab recipe 2 times banayi houn aour bahut tareef mili kiya aap mujhe mutton chops ki koi achi si recipe bata sakti hai main hamesha haramasala wale mutton chops hi banati houn kuch diffrent kerna chahati houn please send a recipe of mutton chops.

wassalam

Behbood said...

hello stranger... kya baat hai? no new posts for a long time...sab khairiyat?

syeda said...

@behbood ...thanx for asking...just got busy with life..will be back with a bang soon...how are you doing?