Qaeema bhare Aloo Cutlets

Potato ‘Cutlets’ or ‘Tikki’ are one of the best Indian snacks for a gathering of hungry foodies at a party or as a comfort food during winters. They also fulfil as a good side dish along with a patla salan/thin gravy curry and chawal/rice for a delicious meal.

Qaeema Bhare Aloo ke Cutlets

You can prepare plain seasoned mashed potato cutlets or stuff the potato cutlets with little leftover dry Qaeema/Minced meat for some delicious eats. I enjoy them along with chutneys, Tomato chutney and Kothmir-Pudina wali Chutney or Coriander-Mint Chutney. My personal favorite chutney along with these cutlets is Kothmir-Pudina wali Chutney. They can also be served at Iftaar during Ramadhan

Potato Cutlets/Tikki/Cakes

Ingredients:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle but still warm, add black pepper powder and salt to taste and mix well.
Shape them into patties, about 2 1/2 inches in diameter and 1/2 inch in thickness. Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil, just before serving, at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Qaeema Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat

Ingredients:

(You can use any left over dry minced meat curry, or prepare some minced meat from scratch. To prepare minced meat, follow this or this recipe, or the recipe that follows below-)

For Stuffing:

Minced meat – 200 gms
Onion – 1 small, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – t taste
Salt – to taste
Tomato puree – 2 tbsp
Canola oil – 2 tbsp
Mint leaves – 2 tsp, finely chopped

For Potato Cutlets/Cakes/Tikkis:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

For the stuffing, gently sauté the onion in the oil until golden brown in color. Add ginger garlic paste and the remaining spices. Add meat, stirring to break up all lumps as the meat cooks and mix it all thoroughly. When all traces of pink have disappeared, add tomato puree and let cook for 4 minutes or until dry and there are no traces of water. Stir in the finely chopped mint leaves, check the seasonings and let cool completely.
Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle, add black pepper powder and salt to taste and mix well.
Next shape the potato mixture into small golf balls and make a well in the center. Put about a teaspoon of the filling into the well and gently enclose it inside the potato mixture. Neaten the shape of the cake and patch up any cracks and gaps taking care that the filling nicely enclosed inside. Flatten it slightly between your palms.
Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Suggested Accompaniments: Enjoy them as a snack along with Tomato chutney and Kothmir-Pudina wali Chutney or Coriander and Mint Chutney, or serve them as a side dish along with a curry and Pulao or your choice.

Luv,
Mona

Sabut Zafraani Murgh

Baking during the winter season gives a lot of pleasure to me. It provides the warmth needed and enlivens the arid spirit inside us during these dull and cloudy days. I thank my god that I have a conventional oven that I love to use during these icy days.

Carved Roasted Chicken
served along with Roasted Veggies and Lemon slices

Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.

Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.

Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6

Ingredients:

For Brine:

2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken

1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables

5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel  and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary

Stuffed and Seasoned Whole Chicken
on the bed of spiced veggies ready to be roasted

Method:

-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

I have recently updated a new theme for my blog. Hope you all like it like I do.

Luv,
Mona

For a Cause

I love the aroma of spices. Spices are so essential in my cooking, I could never imagine my pantry to be devoid of any spices. Read more about the spices I use here.

Qaeema Dum

One such dish that fills my house with a delectable aroma of infused spices is Qaeema Dum. The main ingredient in this dish is Kababchini or Dried Cubeb berries. This is not a common spice and hence unknown to many people, yet if you search for it, it may be available in selected stores in North America. In Saudi Arab and India, this spice is quite easily available. Minced meat here is cooked my the meathod of Dum Pukth. I prepare two varieties of Qaeema Dum, altering a few flavors here and there to create new tastes. This particular version is one of my favorites. 

Dum pukht is the Hyderabadi method of cooking by locking up steam. Earlier, the aluminium or brass cooking pots or vessels called as deg/degchi/lagan with the foodstuff inside were sealed with atta dough around the lid so that no steam could escape and the moisture stays in. The pot was then allowed to sit on blazing coals to slow cook. A few of the burning coals were also placed on the lid to evenly distribute the heat from both top and bottom. The food inside cooked on dum subsumes all the flavors and aroma in the tightly sealed pot/deg. A modern conventional oven fulfils this need for us.

Val of More Than Burnt Toast, Giz of Equal Opportunity Kitchen and  Ivy of Kopiaste…to Greek Hospitalilty together have created the Blogger Aid, a network of bloggers working together for a cause, to help alleviate world hunger. Their latest project is a cookbook, contributed by foodies. The cookbook is targeted for sale on Amazon by December 2009 with 100% of the profit from the sales going to the World Food Programme. Tomorrow is the last date to submit your recipe as a contribution to this cookbook. So please do send in your original recipes if you wish to contribute. More about it here.

My recipe for Qaeema Dum is a contribution to the Blogger Aid Cookbook. To get its recipe you have to buy the cookbook once it is out for sales. So do buy the book, and spread the word.  

Luv,
Mona

Aloo-Gosht ka Khatta Shorba

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah. 

Frozen Moment #5 – Spring’s not very far from now

The weather was in digits yesterday, after a long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days. 

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch. 

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta shorba means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Bhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Shorba - Meat & Potato in Aromatic Tomato Stew

Ingredients:

• Lamb meat with bone – 1.3 kg, washed and cut into bite size pieces
• Yellow Onion – 3. large, roughly diced
• Red chilli powder – 2 tsp
• Salt – 2 tsp
• Ginger garlic paste – 1 tbsp
• Turmeric – 1/4 tsp
• Peppercorns – 1 tbsp (optional)
• Roasted Cumin powder – 1/2 tsp
• Roasted Coriander powder – 3/4 tsp
• Water – 3 cups
• Tomatoes – 7, large red and ripe, finely chopped
• Canned Tomato paste – 2 tbsp
• Jaggery – 2 tbsp (optional)
• Potatoes – 4, medium sized, quartered
• Corn flour – 1 tbsp
• Canola oil – 2 tbsp

Method:

• In a large pressure cooker at medium high heat, add the diced onions, ginger-garlic paste, salt, red chilli powder, turmeric, cumin and coriander powder, peppercorns and meat. Pour in about 2 cups of water and pressure cook until the meat is half done, about 10-15 minutes (the time depends on the cut and type of meat you are using)
• Once the meat is half cooked, add the chopped tomatoes, tomato paste and jaggery and again pressure cook until the meat is very tender and almost falls off the bone.
• Meanwhile, in a frying pan at medium high heat, pour oil and as soon as it warms up, add the quartered potatoes and fry them until lightly browned on all sides.
• Add the roasted potatoes and cornflour to the tomato and meat stew and let it cook uncovered for a further 10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Luv,
Mona

Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Chocolate Muffins

Breakfasts are the *most* important meals of the day and I am one among those people who can just not live without a proper breakfast every morning. Nevertheless, breakfast is most neglacted and disregarded by people.

Chocolate Cupcakes/Muffins

These Chocolate cupcakes/muffins are another of my favorite breakfasts. Bake them on the weekends and store in air tight plastic boxes in a single layer, so that your breakfast for atleast a week is ready for you to just pick and go, and what more, these are butter free! They keep well for around a week or so. 

Recipe adapted from:Cakes – 1,001 recipes from around the world

Chocolate Cupcakes/Muffins

Ingredients:

• All-Purpose flour – 2 cups
• Unsweetened Cocoa powder – 1/2 cup
• Baking powder – 2 tsp
• Salt – 1/4 tsp
• Milk – 3/4 cup
• Canola Oil – 1/2 cup
• Granulated Sugar – 1 1/4 cup
• Honey – 1 tbsp
• Eggs – 2 large
• Semi sweet chocolate chips – 1/4 cup

Method:

• Preheat oven to 350 F.
• Spray a 16 muffin-pan or individual muffin cups with cooking oil, or line with foil or paper cups.
• Sift the flour, cocoa, baking powder and salt into a large bowl.
• Beat the oil, sugar and honey in a large bowl in a food processor or using an electric mixer at medium speed for 2 mins.
• Add eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
• Spoon the batter into the prepared cups.
• Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool the muffins on racks.

Enkoy, and remember, Never skip breakfasts! Start having a delicious healthy breakfast from today and make your kids always have their breakfast too right from their childhood.

Luv,
Mona

Mirch Bhajiye

Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the chutneys they offer.

Slit Serrano chillies

I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

• Serrano chillies – 12, straight
• Oil for deep frying

For the stuffing-

• Roasted coconut paste (refer below for recipe) – 1/2 tsp
• Roasted groundnut paste (refer below for recipe) - 1/2 tsp
• Roasted Sesame seeds – 1/2 tsp
• Roasted Coriander powder (refer below for recipe) - 1/2 tsp
• Tamarind concentrate – 2 tbsp
• Salt – to taste

For the batter:

Besan Batter

• Chickpea flour/Besan – 300 gms
• Red chilli powder – 1 tsp
• Salt – to taste
• Ajwain – 1/2 tsp
• Water

Method:

• Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)

Stuffed Chilli

• In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
• In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
• Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.

Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.

For my convenience I stock up on a few roasted spice powders and pastes that usually last for almost a month or more. Heres how I prepare and store them.

Roasted Cumin and Coriander powders:

Dry roast cumin and coriander seeds seperately, let them cool down and powder them in a spice grinder until very fine. Store the seperately in small glass air tight jars.

Roasted Coconut paste:

Dry roast shredded coconut until golden brown and a beautiful aroma fills. In a grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store refrigerated in small glass air tight jars for future use.

Roasted Groundnut paste:

Dry roast split peanuts until golden brown and a beautiful aroma fills. In a grinder, add the roasted peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store frozen in small glass air tight jars for future use.

Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!

Luv,
Mona

Ful Masala

Sauteed Beans are my favorite during these wintry seasons. One such dish that I usually prepare when Fava beans are available in the market is Ful masala.

Ful (fool) in Arabic are called as Fava beans or broad beans in English. Ful-Roti was my favorite combination during my stay in Saudi Arab. Most of the restaurants in Saudi sell Ful and we enjoyed it along with Tameiz, a kind of delicious bread sold in the Saudi markets. My friend had posted the recipe for Tameiz sometime back on her blog.

Cooked Ful /Fava Beans

Dried Fava beans are available in Walmart Supercentres, and usually at many middle-eastern grocery shops. 

These beans have a meaty texture and a distinct taste. I sometimes add the puree of fava beans to curries as it adds body, thickness and nutrition to gravy curries.

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Ingredients:

• Extra Virgin Olive oil – 2 tbsp
• Yellow Onion – 1 cup, finely sliced
• Garlic – 1 tbsp, finely chopped
• Roasted Cumin powder – 1/4 tsp
• Red chilli powder – 1 1/2 tsp
• Salt – to taste
• Tomato puree – 3/4 cup
• Tomato Ketchup – 3 tbsp
• Fava beans – 1 can
• Cilantro – 1 tbsp (for garnish)

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Method:

• Drain and rinse the fava beans if you are using canned fava beans, and keep aside. If using dried fava beans, wash and soak them in surplus water overnight in a cool dark place. Drain the water. Using fresh cool salted water, pressure cook them until soft. Keep aside.
• Pour oil into a nonstick kadai or wok at medium high heat. As it warms up, add the onion and let it caramelize until nicely golden brown in color. 
• Add garlic and saute for a few minutes. Add cumin powder, red chilli powder and salt. Pour the tomato puree and tomato ketchup. Mix well. Let it cook for 2 minutes. 
• Add the fava beans and gently mix with the tomato sauce. Cover the lid and let cook for 3 minutes. 
• Garnish with cilantro and serve warm.

Suggested Accompainments: Enjoy Ful along with Tameiz, Pita bread, or your regular Roti or Rice.

Cheers,
Mona

Pound Cake

Pound cakes are my favorite for a quick breakfast. Slice them up, spread a jam of your choice, or enjoy them as it is, and you are good to go until lunch. I usually bake a pound cake every month. I also savor them along with a cup of warm tea in the evenings. Heres the recipe that I follow -

Source: Cakes – 1,001 recipes from around the world

Yellow Pound Cake

Ingredients:

All-Purpose Flour – 2 cups
Baking powder – 3/4 tsp
Salt – 1/4 tsp
Butter – 1 1/2 cups
Granulated Sugar – 2 cups
Vanilla extract – 1 tsp
Eggs – large, 5, seperated
Milk – 1/3 cup

Sliced Pound Cake

Method:

-Pre-heat oven to 350°F. Butter and flour a 9 inch Bundt pan.
-Sift the flour, baking powder and salt into a large bowl.
-Beat the butter, sugar and vanilla in a large bowl using an electric mixer at medium speed, or in a food processor, until creamy. Add the egg yolks, one at a time, until just blended after each addition.
-With the mixer at low speed, gradually beat in the dry ingredients alternating with the milk.
-With mixer at high speed, beat the egg whites in a seperate large bowl until stiff peaks form. Use a rubber spatula to fold them into the batter.
-Spoon the batter into the prepared pan.
-Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes. Invert the cake onto a platter and let cool completely.

Cheers,
Mona

Shaami, Shikampur aur Kofte

I remember when I was kid, my mother used to get up early and prepare the whole days meal while we were all still sleeping, and also fix everybody’s lunch boxes, sometimes each one different from one another according to the likes of each person. By lunch time in the school, tired and bored, lunch was always what I looked forward to. Yummy and heartfully delicious simple home food to satisty the hungry stomach. Later, when I was in the junior college, I had to stay away from my parents. I then seriously missed food, especially filling lunch. That is when I began to develop a like for Shaami-sandwiches for lunch everyday. My mother would prepare Shaami in bulk, and send them to me. I used to store them in the freezer, content and happy. 

Shaami, Shikampur and Kofta are all prepared the same way from a dough like cooked meat+dal paste. Boneless/Minced meat is cooked dry along with lentils, onions and spices to perfection, along with a few fresh herbs, spices and chillies. This is then ground to a dough like paste which is then shaped into various kinds. If you shape it into a diamond like oblong kawabs, it is called as ‘Shaami‘, if you shape it into a small patty with a finely chopped onion, yogurt and herb relish, it is called as ‘Shikampur‘, and if you shape them into small golf balls, they are called as ‘Kofta‘.

Preparing the meat+dal mixture before hand, and storing it in sandwich bags, like I have explained below, saves a lot of time. Infact during my holidays, I buy the ingredients for this in bulk, and prepare and store them in the freezer for future use. Comes extremely handy to me.

You can serve Shaami and Shikampur as snacks along with chutney to your guests, or add them between your sandwich bread for lunch, between burger buns for a delightful meal, or you can add a few Shaami along with little chutney, salad and mayonnaise and roll them between a Paratha as a wrap. Kids will love it.

Shaami and Shikampur and Kofte - Fragrant and Spicy Meat Kababs

Ingredients:

• Boneless Lamb/Veal meat (or) Minced Lamb/Veal meat - 700 gms
• Yellow onions – 2 large, roughly chopped
• Chana Dal – 1 cup
• Turmeric – 1/4 tsp
• Lal mirch – 3 1/2 tsp
• Roasted Cumin seeds – 1/2 tsp
• Garam Masala – 1 tsp
• Cinnamon sticks/Dalchini – one 8 cm long stick
• Salt – 3 tsp
• Ginger garlic paste – 2 tbsp
• Green Serrano chillies – around 12, roughly chopped
• Small Thai Red chillies – 3, chopped (optional)
• Cilantro – 1 cup, roughly chopped

Method:

• In a pressure cooker at medium high heat, pour half cup water, and add lamb, dal, chopped onions, turmeric, red chilli powder, salt, cumin seeds, and ginger garlic paste. Close the lid and let it pressure cook until the meat is tender. Later, open the lid and let it cook until all the liquid has evaporated and it is mostly a dry mixture. There should be no water in the mixture left. This is important, else you will not be able to properly shape them later on and they will end up cracking while you shallow fry them later on.
• Let the mixture cool down. Once cool, remove and discard the cinnamon stick. Add the mixture to a food processor. Throw in the cilantro, garam masala, serrano chillies and process, without adding any water, until smooth and pasty. The mixture is ready. 

To prepare Shaami:

• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Dipping your right hand fingertips into the water, shape the mixture into a oblong diamond shaped Shaami on the palm of your left hand. Keep aside. Continue preparing Shaami until you get the number of Shaami you need.
• In a small frying pan at medium high heat, pour little oil and shallow fry the Shaami until crisp dark brown on each side. Shallow fry them in batches and serve warm.

To prepare Shikampur:

• Finely chop 1 medium onion, 1 tbsp cilantro, 1 tbsp mint, and 4 small green chillies. Add 2 tbsp hung thick yogurt and salt to taste. Mix well. This is the yogurt  relish. (Prepare more of this if you are planning to make many Shikampur for a large crowd)
• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Make a well in the centre and add about a tablespoon of the onion relish prepared in the above step. Working gently with your hands, bring the edges together and cover the filling properly to shape into a flattened patty.
• In a small frying pan at medium high heat, pour little oil and shallow fry the Shikampur until crisp dark brown on each side. Shallow fry them in batches and serve warm.

To prepare Kofta:

• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Wetting your palms with little the water, shape the mixture into a balls and keep aside. Continue preparing the koftas until you get the number you need.
• In a small frying pan at medium high heat, pour little oil and shallow fry the kofta’s, one at a time, until crisp dark brown on their sides.

(Note: Koftas prepared this way are used in Kofte Ka Salan, which I will write about later)

Meat mixture packed in Sandwich bags to be stored frozen for later use

Method of storing the extra meat mixture for future use:

I often prepare the meat mixture for Shaami/Shikampur and Kofta in bulk at a time. Once the mixture is cool enough to handle, store the extra amount in ziplock sandwich bags. Stack them up and freeze for future use. When you feel like having it, take a few sandwich bags out of the freezer and keep them on the countertop until they defrost to room temperature. Shape them into Shaami or Shikampur or Kofta and shallow fry them to serve. It saves a lot of my time this way.

Luv,
Mona