Make best Reshaydar bakery style shami kabab without chopper or any fancy tools. Make and freeze before Ramazan. #happycookingtoyou #foodfusion #Shamikabab #shamikababrecipe #foodfusion #ramadanrecipes
Ingredients:
-Water 1 litre
-Boneless beef 500g
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) cloves 6-7
-Sabut dhania (Coriander seeds) 1 tbs
-Sabut lal mirch (Button red chillies) 10-11
-Badi elaichi (Black cardamom) 2-3
-Zeera (Cumin seeds) 1 tbs
-Darchini (Cinnamon stick) large 1
-Himalayan pink salt 1 tsp or to taste
-Pyaz (Onion) sliced 1 medium
-Chana daal (Split bengal gram) 250g (soaked overnight)
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 2 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste
-Hari mirch (Green chilli) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Anday (Eggs) 2
-Cooking oil for frying
Directions:
-In a wok,add water,beef,ginger,garlic,coriander seeds,button red chillies,black cardamom,cumin seeds, cinnamon stick,pink salt,onion,mix well & bring it to boil,cover & cook on medium low flame until meat is 50% done (30 minutes).
-Remove & discard whole spices.
-Add split bengal gram & mix well,cover & cook on medium low flame until tender & water dries up (40-50 minutes).
-Remove from flame & mash well with the help of masher.
-Add red chilli powder,garam masala powder,turmeric powder,pink salt,green chilli,fresh coriander,mint leaves,mix well & knead to combine.
-Take a mixture (50g) & make kabab of equal sizes.
-Can be stored in an airtight container for up to 3 months in freezer.
-In a bowl,add eggs & whisk well until foamy.
-In frying pan,heat cooking oil,dip kabab in whisked egg mixture & fry on medium flame from both sides until golden brown (makes 20-22).
