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Shammi Kebabs


680 grams Mutton, 3 tablespoon Bengal gram dal, 2 teaspoon Cumin seeds, 4 Green cardamom, 2 small Chopped onions, 6 Garlic cloves, 1 inch Ginger, 1 small Cinnamon, 5 Red chillies, 6 Peppercorns, 2 tablespoon Poppy seeds, Salt (as per taste).


•Soak and grind poppy seeds into a paste. Cook all the above ingredients in 2 cups of water. When the meat is cooked (35 to 45 minutes) and the liquid is absorbed by the meat, remove fibres if any in the meat. Grind or put in the blender until a smooth paste is formed.

•Add the following into the meat paste: 2 small onions chopped, 3 to 4 green chillies- chopped, 2 tablespoon fresh cream or well beaten curd, 1 egg beaten slightly to bind the mixture, 1 tablespoon chopped coriander leaves, a few chopped mint leaves and mix thoroughly.

•Make small cakes. Cook these on a tawa, griddle or in a nonstick pan with very little ghee or oil. When one side is brown, turn it over and brown the other side. Serve hot. Garnish with lemon wedges, mint leaves and onion ring.

Fried Chicken


8 chicken drumsticks together with skin, 1 Teaspoon garlic paste, ½ Teaspoon ginger paste, Breadcrumbs to roll, 1 Tablespoon black pepper powder (or as per taste), 2 Teaspoon lemon juice, 2 egg whites, Salt as per taste.


•After washing thoroughly the chicken drumsticks, pat these dry, and rub on these all the above mentioned ingredients, except the egg whites and breadcrumbs. Then, keep these aside for the marination for a time period of approximately 2 hours.
•Now, beat the egg whites well with sufficient amount of salt and black pepper. Dip all the chicken drumsticks one by one in the egg white, and then roll these in bread crumbs and deep fry in hot oil, until these are fully cooked, golden in colour, and crispy.
•Drain into a bowl of convenient size, properly lined with paper towel.

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