myfiercefashion

Shami Kabab

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YmsNo92nHrs/UFGkYCMG5bI/AAAAAAAAJUc/BhWgYsUtpnU/s1600/shami+kebab+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-YmsNo92nHrs/UFGkYCMG5bI/AAAAAAAAJUc/BhWgYsUtpnU/s640/shami+kebab+3.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: #fafafa; font-family: 'Book Antiqua'; font-size: 21px; line-height: 29px; text-align: justify;">Shami Kabab</b></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;"> 1 cup Channa Dal / Split Yellow grams -<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">3 cups boneless meat/beef or lamb/or chicken<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">3 tbsp rice<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">2 cloves of garlic<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 tbsp ginger paste<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 small onion diced<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 tsp cumin powder<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 tsp gram masala<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 tsp red chili powder<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">2 cups water<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">1 egg<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Salt and pepper<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Oil for frying<o:p></o:p></span></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><b><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Method:</span></b></div><div class="MsoNormal" style="background-color: #fafafa; color: #333333; font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px; text-align: justify;"><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Soak dal and rice for 2 hours.<o:p></o:p></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">In a heavy base pan put all the ingredients, dal meat rice spices and 2 cups of water, and cook them on medium, low heat until the water get dry and meat get cooked, let it cool,<o:p></o:p></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Put the mixture in Food Processor until it holds its shape.<o:p></o:p></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Add egg and make 15 even sized cakes fry over medium heat on both sides until golden brown serve with salad and chatney.</span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">Note.<o:p></o:p></span></div><div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt; outline: none; padding: 0px;"><span style="color: black; font-family: 'Book Antiqua'; font-size: 14pt;">These kababs freeze well, make a big batch first arrange them in oiled tray when they get hard, transfer them in to zip-lock bags fry when ever needed.</span></div></div></div><br /><br /></div>