हरे राम कृष्ण॥
INDIAN FOOD RECEIPE , TASTE FROM NORTH INDIA , PUNJABI FOOD , TANDOORI FOOD
Mutton seekh kababs or as foreigners call them sheesh kabab is an amazing dish which can be used both as a starter or the main course. Personally, I can make a main course of it. Historically, it is said to date back to Babur's court! I like Kabab with Mint Chutney or sauce , or Corander Chutney.
But I am partial to it for personal reasons as well. This is a very special dish as I have very fond memories of it. In my younger days, every time kababs were ordered at my house I would eat them rolled in naans, much before my mother could lay out the dinner for everyone else. I remember sneaking into the kitchen and digging into one of these rolls while the guests were in the drawing room. Ah, my mouth still waters at the thought of that.
Since these kebabs are very delicate to handle, first make one kabab to see that it doesn't break. These delicious kababs taste the best when eaten with naan. When dipped in a spicy mint chutney all the flavours are brought out well.Recipe for seekh (Lamb) Ingredients
500 gms minced lamb (keema)
1 beaten egg
1 onion finely chopped
2 green chillies, finely chopped
5 tsp red chilli powder-
1 tsp ginger chopped
5 tsp garam masala
Salt to taste
2 tbsp green coriander chopped
1 lemon cut into wedgesMethod
Combine all the ingredients together, except the last two ingredients, in a bowl and mix thoroughly. Divide the mixture into eight balls. Skewer each ball and with wet hands to make two-inch long kababs. Put the skewer inamoderately hot tandoor for five to six minutes. Take the skewers and baste with some oil. Then put it back in the tandoor for five to six minutes. Repeat till all the kababs are done. Arrange the kababs on a platter and garnish with green coriander and lemon wedges.
Mince chicken: 350 gms
salt to taste
White pepper: 3 gms
Cardamom powder: 2 gms
Cashew and cheese paste: 50 gms
Cream: 25 ml
Ginger-garlic paste: 5 gms
Garlic: 15 gms Lemon juice: 30 ml
Wash the mince chicken thoroughly and pat dry.
For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.
For the second marinade, mix all the remaining ingredients with the chicken and keep aside for about two to three hours, as it's necessary for the chicken to absorb the flavours of the marinade.
Make four portions of the mince and skewer in an elongated kabab shape. Repeat the same after one inch gap till all four kababs have been skewered.
Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes. Alternatively, a preheated convectional oven at 350 degrees centigrade can be used. Remove from the tandoor or oven, hang the skewer for two to three minutes to drain off the excess moisture. Baste with melted butter and roast for another three to four minutes. Serve hot with mint chutney.
1. Sift flour with salt slowly. Add water and mix well. Make a stiff dough and cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add salt, , pepper and coriander and other ingredients. Mix well divide into 8 portions.
3. Knead dough well until smooth and pliable divide into 6 round balls.
4. Flatten each ball slightly put one portion of filling in centre close up completely.
5. Shape into round balls again roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
6. Cook one at a time on a hot griddle over medium heat.
7. Put about 1 or 2 tbsp ghee around the edge turn gently.
8. Cook until sides turn golden brown in colour serve with yogurt or Raita , Or Chatni - green or red tomato chatni my favorite given in this blog.