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27 March 2013,23:39 by
D.Sumithra

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SHAAMI KABAB

Makes :
30 Pieces

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Ground the fried onions to a fine paste and keep aside.
  • Combine all ingredients for boiling in a pressure cooker with enough water to cover.
  • Once it is boiling, simmer and cook for half an hour.
  • Put off the flame and allow it to come to the room temperature.
  • Then grind them to a thick paste.
  • To this, add finely chopped green chillies, onions, fried and ground onion paste, coriander leaves,mint leaves and ginger.
  • Add salt to taste.
  • Take a small quantity of the mixture and roll out into balls.Likewise, make balls out of the whole mixture.
  • Heat ghee in a flat , heavy bottomed pan on a slow fire.
  • Now, flatten the balls in your palms and fry until it turns brown and crispy on both sides.
  • Serve hot with mint chutney.

INGREDIENTS

  • 4 onions, finely chopped
  • 2 green chillies, finely chopped
  • 5 onions, grated and fried  in ghee
  • Few sprigs of fresh green mint,finely chopped
  • 100 grams fresh coriander leaves,finely chopped
  • 2 inches ginger, grated
  • IDHAYAM sesame oil for frying

For boiling:

  • 1 kg Keema (minced meat)
  • 400 grams channa dhal
  • 6 cloves garlic
  • 4 small onions
  • 2 inches ginger
  • ¼ teaspoon nutmeg powder
  • 4 sticks mace
  • 4 large black cardamom
  • 2 teaspoon whole black peppercorns
  • 1 teaspoon cumin powder
  • 4 whole green chillies
  • Salt to taste

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