chicken Fingers & Shami Kababs
chicken Fingers & Shami Kababs
Ingredients:
For Fingers:
Boneless Chicken
Potato
Finely chopped onion
Salt
Black Pepper
Chinese salt
Crushed red chilli
soy sauce
Finely chopped fresh coriander
Finely chopped green chilli
Finely chopped fresh Mint
Mayonnaise
Plain flour
Eggs, beaten well
Breadcrumbs
Oil for dip frying
Directions:
Boil chicken with salt & Black Pepper .Shred it and keep aside. Place unpeeled potatoes in a saucepan, fill with water, and place over high heat. Bring to a boil, cook until potatoes are soft and tender. Drain, cool, and peel potatoes. Mash with a potato masher until there are no lumps. Add cooked Chicken, Chopped onion, salt, Black Pepper, Chinese salt, Crushed red chilli, Soya sauce, Fresh coriander, fresh mint, Green chilli and Mayonnaise. Mix all the ingredients very well to form a thick mixture.
Shape them to small fingers. Take finger one by one, coat first in flour, dip in beaten egg, and then roll in the bread crumbs. Bread all the fingers like this. Now deep fry in hot oil on medium flame till it is golden.
Shaami Kabab
Ingredients
• 500 gm. mince lamb meat.
• 125 gm. (1 1/2 average sized tea cup) chana dal (skinless Bengal gram/Black chickpea Dal),
• 2 onions (200-250 gm.) peeled and roughly chopped
• 3-4 cloves of garlic, peeled
• 1 inch piece of ginger, peeled and roughly chopped
• 1 tsp. cumin seeds
• 3-4 cloves*
• 5-6 peppercorns*
• 2-3 green cardamoms*
• 1-2 large black cardamoms*
• 1/2 inch stick of cinnamon*
• 2 bay leaves*
• *If you do not have these ingredients, use 1 full tsp. of Garam Masala at the end of cooking.
• 2 tsp. coriander powder or seeds
• 2-3 dry red chillies or 1/4 tsp. powder
• Salt to taste
• 1/2 cup water
• 2 eggs lightly beaten
• A small bunch of coriander leaves finely chopped
• A small bunch of mint leaves finely chopped
• Oil for pan frying
Instructions
1. Wash and soak dal for 30 minutes. Drain.
2. Place all ingredients in a pan, except the last three (egg, coriander and mint leaves). Cook until meat and dal are cooked and all the water is absorbed. You can cook these in a pressure cooker, for 2 pressures or 5 minutes under full pressure. To finish off, stir fry on high until all the liquid is dried off and the meat looks quite dry.
3. Pick out and discard large cardamoms, cinnamon stick and bay leaves. Allow meat to cool.
4. Grind in a food processor until smooth.
5. Add 2 lightly beaten eggs, coriander and mint leaves. Mix well.
6. Adjust seasoning. Leave covered in the fridge for an hour or two or even overnight for the mix to ‘set’ a little.
7. Divide into 12-15 portions and shape like a hamburgers or pear drops or rings. Size and shape is your choice. If you are making them for cocktail party, make them quite small.
8. Heat a little oil in a non-stick frying pan. It is always a good idea to test fry one kebab first. If it is too friable and difficult to hold together, add 1-2 tbs. gram flour or besan to the mix before continuing with the rest. Shallow fry all kebabs until brown and crisp on both sides.
9. Serve hot with Chutney.
Ingredients:
For Fingers:
Boneless Chicken
Potato
Finely chopped onion
Salt
Black Pepper
Chinese salt
Crushed red chilli
soy sauce
Finely chopped fresh coriander
Finely chopped green chilli
Finely chopped fresh Mint
Mayonnaise
Plain flour
Eggs, beaten well
Breadcrumbs
Oil for dip frying
Directions:
Boil chicken with salt & Black Pepper .Shred it and keep aside. Place unpeeled potatoes in a saucepan, fill with water, and place over high heat. Bring to a boil, cook until potatoes are soft and tender. Drain, cool, and peel potatoes. Mash with a potato masher until there are no lumps. Add cooked Chicken, Chopped onion, salt, Black Pepper, Chinese salt, Crushed red chilli, Soya sauce, Fresh coriander, fresh mint, Green chilli and Mayonnaise. Mix all the ingredients very well to form a thick mixture.
Shape them to small fingers. Take finger one by one, coat first in flour, dip in beaten egg, and then roll in the bread crumbs. Bread all the fingers like this. Now deep fry in hot oil on medium flame till it is golden.
Shaami Kabab
Ingredients
• 500 gm. mince lamb meat.
• 125 gm. (1 1/2 average sized tea cup) chana dal (skinless Bengal gram/Black chickpea Dal),
• 2 onions (200-250 gm.) peeled and roughly chopped
• 3-4 cloves of garlic, peeled
• 1 inch piece of ginger, peeled and roughly chopped
• 1 tsp. cumin seeds
• 3-4 cloves*
• 5-6 peppercorns*
• 2-3 green cardamoms*
• 1-2 large black cardamoms*
• 1/2 inch stick of cinnamon*
• 2 bay leaves*
• *If you do not have these ingredients, use 1 full tsp. of Garam Masala at the end of cooking.
• 2 tsp. coriander powder or seeds
• 2-3 dry red chillies or 1/4 tsp. powder
• Salt to taste
• 1/2 cup water
• 2 eggs lightly beaten
• A small bunch of coriander leaves finely chopped
• A small bunch of mint leaves finely chopped
• Oil for pan frying
Instructions
1. Wash and soak dal for 30 minutes. Drain.
2. Place all ingredients in a pan, except the last three (egg, coriander and mint leaves). Cook until meat and dal are cooked and all the water is absorbed. You can cook these in a pressure cooker, for 2 pressures or 5 minutes under full pressure. To finish off, stir fry on high until all the liquid is dried off and the meat looks quite dry.
3. Pick out and discard large cardamoms, cinnamon stick and bay leaves. Allow meat to cool.
4. Grind in a food processor until smooth.
5. Add 2 lightly beaten eggs, coriander and mint leaves. Mix well.
6. Adjust seasoning. Leave covered in the fridge for an hour or two or even overnight for the mix to ‘set’ a little.
7. Divide into 12-15 portions and shape like a hamburgers or pear drops or rings. Size and shape is your choice. If you are making them for cocktail party, make them quite small.
8. Heat a little oil in a non-stick frying pan. It is always a good idea to test fry one kebab first. If it is too friable and difficult to hold together, add 1-2 tbs. gram flour or besan to the mix before continuing with the rest. Shallow fry all kebabs until brown and crisp on both sides.
9. Serve hot with Chutney.
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