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Home 30 Minute No Oil Shikumpuri Kabab

No Oil Shikumpuri Kabab

Name: How to cook No Oil Shikumpuri Kabab - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

No Oil Shikumpuri Kabab

#ChooseToCook My Favorite Recipe World Food Day 2022 A delicious hyderabadi shikampuri kebab recipe made with a hung yogurt filling and spiced mutton paste. A very royal and tasty kebab from kitchen of Hyderabad Deccan. Hyderabadi cuisine has lot of influence from the Mughal era, These are very delicious kababs and one can't resist having more. These can be served as appetizers, as snack on tea time or as a side dish along with rice dish. Recipe is similar to Shami kababs but we add filling of hung curd with onions and green chillies and coriander that's why it's called shikampuri. I love making this kababs as my family is very fond of meat dishes and this uses very less oil for light frying.

Ingredient

Food ration :

6-8 people

Cooking time :

1.5 hrs

2 cups

homemade fresh yogurt or thick yogurt for hung curd

500 gm

mutton boneless, cut into small cubes

1/2 cup

chana dal / bengal gram soaked for 30 minutes

green cardamom

cinnamon sticks

2 tsp

red chili powder

as per taste

Salt

1 1/2 tsp

turmeric powder

1 tbsp

ginger chopped

2 tbsp

garlic chopped

egg

As required

oil for frying

onion finely mined

green chilies finely minced

3 tbsp

coriander leaves / cilantro finely chopped

1 cup

hung curd

as required

Asahkasei No Oil frying foil

Cooking instructions

* Step 1

Making the Hung Curd Keep the yogurt in a muslin cloth, tie it, and place it on a strainer. Keep the strainer on a plate to catch the whey. Keep some weight on it and place it in the refrigerator. Generally 4 to 6 hours are good enough, but it will be best if left overnight.

* Step 2

Making the kebab Take a pan, add the mutton, chana dal, cardamom, cinnamon sticks, salt, red chili powder, turmeric powder, ginger, garlic, and add the 2 cups of water. Cook till the mutton is done and the dal is soft.

* Step 3

Allow to cool and grind it to make a fine paste.

* Step 4

Add egg and mix well. Set aside.

* Step 5

For the filling Mix the hung curd with finely minced onion, salt, green chili and coriander powder.

* Step 6

Making the shikampuri kabab Take a ball of the kebab paste. Flatten it between your palms like a disc, place a small filling of the hung curd. Take the edges of the disc and cover up the filling. If the filling is visible, take little kebab paste and press it over the filling. Fry in hot oil (I have used here no oil frying foil and so no additional oil was used) till golden brown on medium heat