1.5 inch - fresh or pickled ginger (chopped finely)
2 fresh or pickled chillies (chopped finely)
1 tsp - ground turmeric
1.5 tsp - ground cumin seeds
1.5 tsp - ground almonds
1.5 tsp - ground chironjee
1.5 tsp - ground allspice
a large pinch of ground cinnamon
a large pinch of ground cardamoms
a small pinch of ground cloves
1 tsp - ground coriander
1 tbsp - of besan
salt to taste
few mint leaves
1.5 tsp - dry curds (dahi)
handful of coriander leaves.
How to Make Shikampooree Cutlet Kababs
In a little ghee, fry onion, garlic, fresh ginger, and fresh chillies for 3 to 4 minutes.
Then add the chopped coriander leaves, coriander, turmeric, cumin seeds, almonds, chironjee, allspice, cinnamon, cardamoms, cloves and besan.
Mix thoroughly and continue the cooking for about 5 minutes longer.
Then add the finely minced kheema.
Cook for 10 minutes longer. Add salt.
Turn out the contents of pan and either grind or pound this mixture into a fine paste.
Blend together dry curd and fresh mint with a pinch of salt.
Then take sufficient meat paste to form a ball the size of billiard ball, then depress this ball gradually in the palm of your hands to get a shallow depression. Place 1.5 tsp of the curd mixture in it.
Then gradually work the meat upwards until the curd is covered completely, and you have a round flat cutlet.
Fry cutlets to a golden brown and serve.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.