Shaami Kebab

Ingredients

Boneless Beef (i prefer undercut) half kg cut into small cubes (botia)
Whole button Red chillies (saabit laal mirch) 5 to 8 (if u want spicy kabab u can add more)
Ginger 1 small piece juliend
Garlic 6 cloves peeled & sliced
Salt to taste
bengal gram spilt and skinned (Chanay ki daal) 1cup washed and soaked for at least 30 mins
Mix Garam Masala powder 2 tsp
Cumin (safaid zeera) 1 tsp
Coriander seeds crushed 1 tbsp
Yogurt 4 tbsp beaten
Onion 1+1 (1 sliced & 1 finely chopped)
Green Chillies finely chopped 1 tbsp
Mint leaves (podina) finely chopped half bunch
Corriander leaves (hara dhania) finely chopped 4 tbsp
Eggs 2

Method

In large sauce pan add water (approx 2 glass) ,beef,ginger,garlic,1 sliced onion,coriander seeds,cumin,chana ki daal,salt & button red chillies cook until beef tender and waters dries up completely, now add garam masala powder & yogurt cook till mixture dries (bhoonofy the mixture)
now let it cool for a while then choprize it in a chopper till nice smooth mixture then add eggs,chopped onion,coriander leaves,green chillie and mint leaves mix it really well & before making kebabs if ur mixture is very sticky keep it in a refrigerator for few hours then take small amount on ur greased hands shape the kababs into flat discs and shallow fry them until golden brown on both sides. done !

Shaami Kebab

Chicken Shami kabab

Ingredients

500 gm
boneless chicken, cut into cubes
1 tbsp.
chopped fresh coriander stems
1 tsp.
garlic paste
1 tsp.
ginger paste
3
green chillies chopped
(or to taste)
1 tsp.
salt
1
medium onion, chopped
1/3 cup
chickpea lentils/channa daal
(soaked for at least 4 hours)
1
potato, peeled and cubed
1 tsp.
cumin powder
1/4 tsp.
turmeric powder
1 tbsp.
lemon juice
Other Ingredients
1
egg, lightly beaten
1 tsp.
garam masala
2-3 tbsp.
chopped fresh coriander
1 tbsp.
channa/lentil flour
1-2 tbsp.
breadcrumbs
(if needed)
1 tbsp.
lemon juice

Method

Put the chicken with all the ingredients in the first batch into a pan. Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.

Allow this mixture to cool completely. Then grind the mixture until smooth. Turn it out into a bowl and add the channa flour and HALF of the beaten egg. Add the garam masala, lemon juice and chopped coriander. Give everything a good mix. If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.

Chicken Shami kabab

Dum ka keema

Ingredients

Beef mince 1 kg
Raw papaya 5 tbsp
White cumin roasted and crushed 4 tbsp
Ginger garlic paste 2 tbsp heaped
Salt 2 tsp
Crushed red pepper 4 tsp
All spice 1 ½ tsp
Brown onion crushed ½ cup
Yogurt ½ cup
Lemon juice 3 tbsp
Ghee 2 cups
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ginger Julian 2 tbsp
Fresh lemon 2

Method

Take out mince from mincer thrice; put all the above ingredients Raw papaya 5 tbsp, White, cumin roasted and crushed 4 tbsp, Ginger garlic paste 2 tbsp heaped, Salt 2 tsp, Crushed red, pepper 4 tsp, All spice 1 ½ tsp, Brown onion crushed ½ cup, Yogurt ½ cup, Lemon juice 3 tbsp, mix well, marinate for 4 hours, just before cooking, mix ghee in the mince, give dum of coal, cook on low flame till water dries, serve with ginger Julian, coriander leaves, green chilies, lemon wedges.

Dum ka keema

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Ingredients

Mince Beef/Mutton/Chicken 1/2 kg
Ginger garlic paste 1 tbsp
Onion 1 large finely chopped
Coriander leaves finely chopped 4 tbsp
Green chillies 2 finely chopped
Salt to taste
Seekh kebab Masala (Shan or any other brand) 4 tbsp
Egg 1
Oil for frying

Method

Add all ingredients with mince in large bowl,mix well and leave aside for 30 mins
then make kebabs (croquettes shape) and deep fry.
Serve hot with Paratha,salad and imli ki chutney.

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Oriental Chicken Kebabs

Ingredients

Chicken 1 kg Karahi cut (16 pieces)
Salt to taste
Red Chilli Powder 2 tsp
Roasted and Crushed cumin seeds 1 tsp
Roasted and Crushed corriander seeds 1 tsp
White Vinegar 2 tbsp
Ginger Garlic paste 1 tbsp
Mix Garam masala powder 1 tsp
food colour Tandoori colour 1 pinch
Egg 1
Cornflour 2 tbsp
Oil for frying

Method

Marinate Chicken with salt,red chilli,cumin seeds,corriander seeds,vinegar,ginger garlic paste,garam masala,food colour and egg.
leave aside for atleast 30 mins,then add corn flour and mix well.
Heat oil in a wok and deep fry chicken till nice golden and crispy.
Serve hot with mint raita & paratha.

Oriental Chicken Kebabs

Bajray k kebab

Ingredients

Bief Mince ½ kg
Green chilies finely chopped 2 tsp
Ginger garlic 1 tsp heaped
Coriander seeds coarsely crushed 1 ½ tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Black pepper ½ tsp
Salt 1 tsp heaped
Spring onion finely chopped 1 cup
Coriander leaves finely chopped 2 to 3 tbsp
Tomato 1 large finely chopped
Bajra flour 2 tbsps heaped*
oil for frying

Method

Marinate Mince with salt, black pepper, ginger garlic, allspice, chili powder, coriander crushed, crushed red pepper and chopped green chilies for 30 minutes, then add in it chopped spring onions, tomato,corriander leaves & bajra aata, mix well then make round balls and deep fry kababs till light golden.
*note:If u dunt like flavour of bajray ka ataa use wheat flour.

Bajray k kebab

Shahi Malai Kabab

Ingredients

Beef botis 500 gm boiled
Bread 4 sliced soaked in ½ cup milk
Ginger garlic 1 tsp heaped
Green chilies 2 to 3 chopped
Coriander leaves chopped 2 tbsp
Mint leaves chopped 10
Onion 2 medium grated
Malai 2 tbsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Eggs 2 beaten
Flour ¾ cup
Water ¾ cup
Oil for frying

Method

Shred boiled beef mix with grated onion, bread, ginger garlic, mint, coriander, green chilies, chili powder, allspice, salt, turmeric and malai, knead well, shape into kababs, make paste with flour and water, dip each kabab into flour paste then in eggs and deep fry in frying pan.

Shahi Malai Kabab

Shaami kababs

Ingredients

500 gm hind leg of lamb-boneless, cut into cubes

10 cups water

1/2 cup Chana daal

6 black cardamoms

12 green cardamoms

4 cinnamon sticks

10 button red chillies

Salt to taste

1 1/2 tsp turmeric powder


4 pieces ginger-cut into 1" x 1" size

1 Tbsp garlic paste

5 green chillies-chopped

1 tsp black cumin seeds

1 Tbsp green coriander-chopped
eggs 2 beaten
oil for frying

Mehtod

In a pan, add the meat, water, daal, black and green cardamoms, cinnamon sticks, red chilli , salt, turmeric powder, ginger and garlic paste.

Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender.

Remove the pan from the heat and keep aside to cool. Discard the whole spices.

Pass the meat twice through a mincing machine or chopper adding the green chillies, black cumin seeds,eggs and green coriander.

Divide the mixture equally into lemon-sized portions and shape each of them into patty.

Heat the refined oil in a pan; deep-fry the patties until they turn a golden brown

Remove and drain the excess oil on kitchen towels & Serve.

Shaami kababs

Sheesh Kababs

Ingredients

1 lb minced meat
Butter 1/2 tsp
fresh cream 2 tsp
Oregano 1/2 tsp
All Spices 1/2 tsp
Roasted ground cumin 1/2 tsp
 Lemon Powder 1 tsp or lemon juice 1/2 tsp
 Garlic Powder 1/2 tsp
 Papprica powder 1 tsp
All Purpose Flour1 tsp
2 eggs for consolidation

Method

Marinate mince with Butter, fresh cream, Oregano, All Spices,Roasted ground cumin, Lemon Juice, Garlic Powder,Papprica powder,All Purpose Flour,2 eggs for consolidation.
With the help of rod make sheesh kabob
Fry them in deep oil
 Serve with Imli Chutni & parathas.

Sheesh Kababs

Chapli/Chappal Kabab

Ingredients

Beef mince 2 lbs (10% fat)
Onion 2 large
Green chili 3-6 adjust the heat according to your preference
Coriander leaves 1/4 cup
Tomato 1 chopped
Crushed red chili 1 tbsp
Salt 1/2 tbsp
Turmeric 1/4 tsp
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Dry Pomegranate 1.5 tbsp
Corn meal 1/4 cup fine grind
Eggs 2
Butter 1 tbsp
Oil for frying

Method

Dry roast cumin and coriander seeds and crush them roughly.
Chop onions, green chili and coriander leaves very finely.
Chop tomato roughly.
Crush the pomegranate seeds with the mortar and pestle but don't make paste.
Heat the butter in a pan and scramble the eggs half way through. Don't let them cook completely as they should still be very soft. 
Put mince in a bowl and add everything in it. Mix until everything is incorporated well. Ideally let rest in the fridge for 1-2 hours.
Heat an inch of oil in a heavy bottomed pan.
Make oval kababs about the size of your hand and fry on medium heat until golden and crisp on both sides.
Serve with tomato and walnut chutney and hot naans or Paratha.

Chapli/Chappal Kabab