Monday, March 23, 2009

Shikampur Kabab


Shikampur Kabab


These kababs are believed to have originated in Lucknow but they have been made popular in the kitchens of Hyderabad.Literally translated Shikampur means stuffed belly
and these delicious kebabs have a stuffing of yoghurt, onion and chopped coriander.


Ingredients: For the kebabs
½ kg lean boneless mutton
A fistful of chanadal(Bengal gram)
2 inch piece of ginger
10 garlic cloves
1 tbs coriander powder
1 tsp garam masala
2 tsp chilli powder
Half tsp turmeric powder
Salt to suit your taste
Oil for shallow frying

For the stuffing:
2 tbs thick/hung curds
1 green chilli finely chopped
1 tbs green coriander finely chopped
Salt to taste


Method: In a pressure pan add all the ingredients listed for kebabs with a tbs oil and 1 cup water and pressure cook for four whistles till meat is tender and completely dry. Now blend all the ingredients in a mixer without any water, or you can add a few tsps a little at a time if its too dry and grinding the paste is difficult. Now add salt and mix well. It should have a soft, dough like consistency. In the meantime mix all the ingredients listed under stuffing and keep aside. Make a flat ball like shape with the kebab dough and now add a little stuffing and cover it with another flattened round ball and pat till it forms a full rounded ball and flatten it on the top. Shallow fry in oil.Serve as a starter or accompaniment to a meal. You can also add two kebabs in pita bread or rumali roti and roll it along with onions lettuce and tomato to form an excellent meal.

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