Stuffed Shami Kebab

Ingredients:

Boneless meat or mince 500g

Chana Dal 1/2 cup

Ginger, chopped 1 tbsp

Garlic,chopped 1 tbsp

Potato boiled 1 medium

Whole red chillies 3-4

Whole pepper corns 2 tsp

Lemon juice 1 tbsp

Egg 1

Garam Masala 1 tsp

Stuffing:

Egg, boiled and chopped 3 tbsp

Onion, finely chopped 3 tbsp

Coriander leaves, finely chopped 1 tbsp

Green chillies 3no.s

Method:

1. Pressure cook boneless meat, chana dal,whole red chillies and chopped ginger & garlic  until meat is done. If you are using chicken, soak dal for atleast half an hour before cooking.

2. When meat is done, add garam masala to the cookeer and dry up all the liquid in high flame. Let it cool.

3. Grind meat alongwith the cooked ingredients in a blender or food processor to make a paste. Add boiled potato  and lemon juice to it and blend again. Break one egg into this mixture. Mix well.

4. Mix the ingredients listed under the heading 'Stuffing' together and keep aside.

5. Now, take a portion of kebab dough, flatten to a circle, keep a tsp of stuffing mixture on it and cover the dough . Gently shape it like cutlets/patties. 

6. You can either freeze your patties* or fry it as and then. Shallow fry these patties until it turns brown on both the sides. Serve hot with mint chutney or ketchup.

Notes:

You can follow the same tips to freeze mentioned here.

Some dips these kebabs in eggwhites before frying. Choice is yours.

Any meat can be used- Chicken, beef or mutton.

Chicken Curry

Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.

This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc

Ingredients

1kg Chicken

100 ml Oil

2 no.s Cardamom

2 no.s Cloves

1"Cinnamon

2 cups Onion

1 cup Tomatoes

3 cloves Garlic

1 tbsp Ginger

2 Green Chillies

1 tbsp Red Chilli powder

2 tbsp Coriander powder

1/2 tsp Turmeric powder
1 cup Boiling water

Method:

1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan. 

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

6. Garnish with coriander leaves and serve hot with rice or rotis.