Shami Kababs Box for Ramadan

Name: How to cook Shami Kababs Box for Ramadan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25-30 servings
Cuisine: Us

Introduce

Chef :

ZMA

Shami Kababs Box for Ramadan

#cookpadindia Shami Kababs are a delicious treat on any day. These can be stored and relished for a long time. Beef, Lamb and Chicken can be used for these luscious Kababs. And though it can be stored and enjoyed for the whole Year. It's a great idea for storing these yummy Kababs. Store them in the freezer for best results. Don't refrigerate them. You can refrigerate only if you plan to use them the next day itself. Everyone in the City, especially the working mothers follow this simple rule for their storage. When there's time, these can be made and stored easily according to one's own convenience. And let me tell you one more thing, whenever I visit my home Country, my mom makes it a point to make these and neatly pack for me every single time. And I carry them along proudly. Mother's love is unsurpassed and pure. After travelling back, this becomes so handy and convenient that I just make some Rice and Daal to go along with them. And it's absolutely a saviour for me. This Shami Kababs Box helps me for days together. And whenever required, just take them out. Shallow fry them in Oil or Butter. That's it. No need to thaw or defrost it. The cling film or the Butter paper used will not only make them easy to handle but also is an absolutely hassle free job.

Ingredient

Food ration :

25-30 servings

Cooking time :

40-45 minutes

1 kg

Lamb or Beef boneless

1/4 cup

Bengal Gram or Chana Daal

2 tsp

Salt

2 tbsp

Ginger garlic paste

5-6

Cubeb or Tailed Pepper (Kababchini)

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

1 tsp

Garam Masala

3-4

Green Chillies chopped

large chopped Onion

small bunch chopped Coriander Leaves

10-12

Mint Leaves

2 tbsp

Oil

2 tbsp

Lemon juice

3-4 tbsp

chopped Coriander Leaves extra

Cooking instructions

* Step 1

Soak Daal for an hour. Add all the ingredients including the Chana Daal to a pressure cooker. Pressure cook for 6-7 whistles with minimal water.

* Step 2

Let the pressure settle down. Open the lid and cook until whatever water that is remaining dries up completely. Grind to a smooth paste. Onion is used to give these Kababs an authentic taste and texture. After grinding, mix in the extra chopped Coriander Leaves in it. Always use Daal and Meat in a 1:3 ratio. That is very important for the texture of these Shami Kababs. Otherwise they just tend to become Daal Patties more than Kababs.

* Step 3

I highly recommend this important step to be followed by all means. It's quite important. Using Daal is important and using it in the right proportion is equally important. This must be taken note of homecooks.

* Step 4

Form either round or oval shaped patties and shallow fry them on a low heat until done on both the sides. Shallow fry them in little oil everytime you need to serve these. They can be stored in airtight containers and relished for Months together. Remember to freeze them in airtight containers with a cling film in between each layer. You can stack them up one above the other with a cling wrap or a butter paper in between so that they don't stick.

* Step 5

The number of Kababs in each layer will depend on the size of the container. The bigger the container, the more the Kababs. And these are stored raw. Although these cannot be called raw since it's all cooked. Make them in advance just for convenience and relish as and when required. You just need to shallow fry a little on both the sides. That's it. It becomes very handy this way. Especially for working moms, this is a boon. Yum! Enjoy!

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