Tag Archives: Shami Kabab

Shikampuri Kabab

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Shikampuri kabab is just a variant of Shami kabab with having only one difference , that is to stuff cottage cheese or hung curd inside .
For the shami kabab recipe , please click this link;

http://khadizaskitchen.com/2014/10/03/shami-kabab/

Now for the stuffing;

Mix chopped onion , cilantro , green chilies and raisins and stuff inside each shami kabab .

Note:

Hung curd is nothing but yogurt drained out of all the water . Just tie some yogurt in a cheese cloth or any other cotton cloth and leave it hanging until all the water from yogurt is drained out , around 2/3 hours .

2014-11-17

Shami Kabab

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I always wondered , why does this beautiful kabab is named “Shami Kabab” ??? In Bangla Shami means “husband”, :P so as a kid I always thought it must have been made by a very good husband for her wife or these kabas are only for the husbands ; :O “lucky me , at least Ammu never discriminates , we all along with Abbu can enjoy it’s charm” Hahahahaha How silly I was !!!

Shami came from the Urdu word “Sham” , which means evening . So this is the kabab made for evening snack with tea !! Though we enjoy it not only in the evening , not only as a tea time snack , but any time without anything , no matter you are hungry or not or as a side with any main dish like polau or biriyani or naan or paratha .

Some says Shami indicates “Sham”- ancient name for Siriya , indicating it’s origin there .Whatever the stories are , this kabab undoudtedly one of my very favorite kababs and most probably the most consumed one in Bangladesh . In every occassion , it’s a must dish made at almost every home of Bangladesh .

Ingredients:

Beef Keema (Minced Beef): 1 lb or half K.G
Chaana Daal (Chaana Lentil): 1/2 Cup – Soaked in water for 4 -5 hours or overnight.
Ginger, chopped : 1 tbl spoon
Garlic Paste: 2 tsp
Bay Leaf: 2 pieces
Cardamom: 5/6 Pieces
Cinnamon: 2 pieces of 1 inches each
Cloves: 6 or 7
Black pepper : 1 tea spoon
Black cardamom: 2
Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
Mint: 1 Bunch chopped
Green Chili: 3 or 4 Chopped
Eggs: 1 or 2
Oil for frying
Cooking Method:

1. Boil beef keema with 1/2 cup of Chaana daal with the ginger-garlic paste, bayleaf, cardamom, cinnamon, cloves , black pepper , black cardamom and salt until the water completely dries out .

2. When water dries out, blend the keema or minced meat without adding any water with all the whole spices boiled with.

3. Then add the onion bereshta, chopped mint, chopped green chillies, egg and a little salt (if needed), mix well and shape them and shallow fry with good amount of oil at medium low flame.

4. Now serve with Pulao, pilaf, biriyani, khichuri or rice and Naan or Chapati.

Cooking Tips:

1. The Lentil (Chaana Daal) has to be soaked in water overnight or at least for 4-5 hours before the cooking process begins. Otherwise the lentil will not be properly cooked.

2. The kabab will fry better if you refrigerate for 30 minutes or so before you fry them.

Tuna Shami Kabab!!!

Tuna Shami Kabab!!!

Tuna Shami Kabab!!!

Shami kabab is usually made with mince meat and yellow split pea , boiled and blended together to give the shape of tikiya or kabab . The name of the kabab , “Shami” involves many stories . In Urdu / Hindi or Punjabi , Sham means evening. So a version states ,the kabab is named so ,as it is preferred to be consumed in the evening as a snack .
On the other hand , some other version states , in Urdu , Sham means “Syria’, the Middle_Eastern country , pointing the origin of the kabab .

Shami kabab , is no doubt one of my most favorite kabab , I can enjoy any time of the day !! :) I experimented it with Tuna . Came out just perfect . Before , I used to make tuna kabab with tuna and potato , but I opted potato to make this shami kabab . Yellow split pea or channa/ boot daal is used to give the exact same flavor and effect of that of shami kabab made with mince meat .

Ingredients:

Ingredients:

1 Tuna Can in water/ oil
1/3 rd cup of yellow split pea or chaana daal , soaked in water for at least 3 to 4 hours .
3 tbl spoon fried Onion ( Bereshta)
Chopped mint and cilantro
Chopped green chilies
1 tea spoon Garam masala powder ( optional)
1/2 tea spoon nutmeg powder
1 or 2 eggs , beaten ( start with 1 egg , if still dry add the other)
Salt to taste

Cooking method:

1. Drain all the water from the tuna. Squezze hard to remove any extra water.
2. Drain the water from the chaana daal and boil . Dry out the water . The daal should be intact but fully boiled . Now blend the daal in the blender . Don’t put any water in it . The blended daal should be dry .
2. Now combine all the ingredients together. Start with 1 beaten egg , if feels dry add another egg .
3. Shape into kababs and deep fry on medium low heat.

Cooking Tips:
You can store the kababs in deep fridge for a quite a long time.If you want to store, then don’t fry them.After shaping keep them in a box and refrigerate. Fry them and serve whenever you need.

Tikiya Kabab

Tikiya Kabab

Tikiya Kabab

Ingredients:

Minced Beef/ Beef Keema 500 gram
Split Bengal Gram Lentil/ Chaana daal 100 gram
Soy Sauce 1 tbl spoon
Ginger paste 1 tbl spoon
Garlic Paste 1 and half tea spoon
1 large bayleaf
Cinnamon 1 stick of 2 inches
3 Cardamom pods
Fried Onion ( Bereshta) half cup
Chopped green chili 1 teaspoon
Chopped Mint 2 teaspoon
2 beaten eggs
Salt to taste
Special Kabab masala Powder 1 teaspoon

For the Special Kabab Masala Powder roast 4 dry chilies,1 teaspoon of Cumin seeds , 1 teaspoon of whole coriander, 4/5 cloves, half a teaspoon black pepper, 3/4 cardamom pods, 1 small stick of cinnamon, half teaspoon fennel, a little more than half teaspoon of javetri/mace, little amount of nutmeg and grind them into a smooth powder. Take 1 teaspoon for kabab and preserve the rest.

Cooking Method:

1. Boil beef keema with Chaana daal , ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce until completely dried out.

2. Take out the cinnamon and bayleafs , leaving cardamoms in the keema.Blend the keema or minced meat without adding any water.

3. Then add the onion bereshta, chopped mint, chopped green chillies, beaten eggs, kabab masala powder and a little salt (if needed), mix well and shape them and deep fry at medium low flame.

Enjoy!!!!!!!!!!!!

Notes:

1. After boiling the keema and daal , the water should be completely dried out.

2. While blending the keema, don’t add any water. It should be dry. Don’t try to blend at a time. Blend taking little amount every time..

3. Keep them in refrigerator for at least half an hour before you fry them. And alwayz fry on medium low heat, it would help to have a crisp texture outside.

4. After putting in oil , don’t try to turn over the kababs so frequently. Your kabab may break in for that. Wait until one side gets slight brown.

5. The ratio of the keema and daal should be 4 : 1 .. For every 1 cup of keema ( 250 gram) , take 50 gram ( 1/4th cup ) of Chaana daal.

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Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton biriyani: the ratio of meat and rice should be 2:1..
1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste, garlic paste, 1/2 cup yogurt, salt,lil corriander powder, chilli powder,bayleaf, chinnamon, and garam masala powder made of cumin(jeera), corriander ( dhone), cardamom( elach), black pepper ( golmorich), mace ( joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will make the mutton tender and won’t smell a bit..

2. put oil in the pot and cook the meat…bhalo kore koshiye koshiye tarpor cook korte hobe…gravy ekdom kome ashle alu dite hobe…alu ta puro shidhdho hobe na, karon rice’r shathe dear por r na hole gole jaabe…when the gravy is almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced onion..add bayleaf, cinnamon, cardamom..fry the onion until brown..add tginger paste..then add rice and salt …fry them for a while..add the meat…bhalo kore nere chere paani diye dite hobe…2 cup chaal er jonno 3 cup er moto hot water..add dried plum/ alu bokhara…cover the lid..when water is almost dried out add handfull of green chillies…ektu nere dite hobe jaate niche pora na laage but care ful beshi nara chara dile kintu bhorta bhorta hoye jaabe..just pash theke halka haate niche ektu uthiye dite hobe…ekhon dom e rakhte hobe..sprinkle keora water before serving…

Shami kabab: boil 1 cup of beef keema with 1/4 cup of chaana daal( aage theke chaana/buter daal min 4/5 ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce…when water dried out blend the kima without adding any water…then add onion bereshta, chopped mint, chopped green chillies, 1 or 2 eggs and lil salt if needed..shepe them and deep fry at medium low flame…..its better to keep them on refrigerator for a while before frying…