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1/2 kg - minced meat
2 - eggs, beaten
6 tbsp - gram dal
6 tbsp - oil
2 tsp - cumin seeds
5 - cloves
6 - green cardamoms
2 - onions, finely chopped
15 cloves - garlic, coarsely pounded
2.5 " piece - ginger, coarsely pounded
8 - green chillies, finely chopped
1/2 tsp - turmeric powder
3 tsp - red chilli powder
4 tsp - coriander powder
1 handful - coriander leaves, finely chopped
Oil for shallow frying
How to Make Shammi Kebab
Clean and wash the keema.
Wash and soak the gram dal in water for about 30 minutes.
Heat 6 tbsp oil in a heavy bottom vessel, add cumin seeds, cardamoms and cloves and saute for a couple of seconds.
Add finely chopped onions, garlic, ginger and green chillies.
Saute on a low flame till onions turn translucent.
Add the washed keema, gram dal (water drained out), turmeric powder and salt.
Cook after covering with a lid that has some water on top of it, so that the keema does not stick to the bottom of the vessel.
Cook on a low flame, stirring at regular intervals till the keema and the dal become tender and the water dries up.
Add red chilli powder, coriander powder and coriander leaves.
Saute for a few minutes.
Add in the beaten eggs and mix well.
Heat oil on a tawa.
Make round thick tikki-like kebabs and shallow fry them on a slow flame till golden on both sides.
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