Turkish Kebabs

Ingredients

500 grams - Thinly Minced meat(Kheema)

Pudina powder-2 tsp

Kali mirch powder-3/4 tsp

Red chilly powder-1/4 tsp

Ginger garlic paste-1 tsp

Salt-1 tsp

Oil- 1 tbsp

Dry bread-4( I use stale bread)

Grated onions-2

Recipe

1. Remove water from the kheema by pressing in hands and keep in a plate.

2. Grate (shred) onions and remove water by pressing in hands and mix with kheema

3. Soften breads in water and then remove from water and squench water from it and mix it with rest of the ingredients.

4. Add pudina, kali mirch, salt, chilly powder, ginger garlic paste, oil to it.

5. One can put kheema in fridge for some time so it becomes easier to make kebabs. Take oil in hand and make long and shorter version of seekh kababs.

6. Fry in oil and serve hot.

It tastes awesome with combination of long fried potatoes.

For potatoes

1. Take 2-3 potatoes and peel them.

2. Cut them into half and make long pieces from each half.

3. Mix about 1/2 tsp salt in it.

4. It will leave water. Remove that water and fry it in oil.

Seekh kabab

1. To make it into seekh kabab use oven, Oil the Seekhs of the oven and then grill them.

Shammi Kebab( Mutton)

Ingredients

For kheema

500 gm - Thinly Minced meat ( goat or lamb )(Barik Kheema)
1 cup - Bengal gram dal / chana dal

1 -Onion( cut into 4-5 parts)
1 pot -Garlic
1 inch piece - Ginger
1 - Green chili
4 - Red chilly
1/2 tbsp- Pepper corns
3 - Cloves
3 - Big Cardamoms(seeds)

1/2 tsp- Cumin seeds(optional)

1/4 -1/2 cup - Water
Salt to taste- 1 tsp
Oil to deep fry

Kebab ingredients

1 - onion( small pieces)
2 - Green chili
1/2 cup - Chopped coriander leaves
1 - Egg

Method

1 ) In a cooker, put minced meat, onion, ginger, garlic, green chili, red chili(with seeds) , pepper corns, cumin seeds, cloves and Break kheema it if its a refrigerated kheema and mix all ingredients. Let kheema leave out a bit of water. Once it leaves water then add chana dal and some water. Add water according to the water kheema leaves as more water will not be good.

2 )Pressure cook above mentioned ingredients. It will take about 2-3 whistles to cook. Open and if there is some water left then dry it. Don't pester it with spoon.

4 ) Grind the cooked ingredients to a fine paste on a mortal pestel(Sil bitta) so its fine. Grind chilly and all dry ingredients first and then mince rest of the ingredients. Mix paste with finely chopped onion, green chili and coriander leaves. If the kheema is very moist don't add egg inside but make kebabs and dip it in blended egg and fry. or else add egg in it.

5. Keep it in fridge for an hour or more so it becomes dry and thick and its easy to make kebab.

6. Oil the plate and your hands and Make small balls and flatten. Use water to make it so and beat nicely so it doesn't scatter.

7 ) Heat oil in a kadai. Deep fry till golden brown in color on both sides.

Serve hot with coriander chutney.

Tip

While frying if the kababs are breaking apart, then dip each kabab in beaten egg and fry.

Mutton Kofta!

For koftas

Thinly minced mutton - 500 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-1 tbsp

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind)

Salt- 1/2 tsp

Red chilly powder-1/4 tbsp

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from koftas and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then some water in a cup.

4. Cut some onions thinly and then mix them so they are separated. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.

9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas.

11. Close the lid and give about 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then add in curry when curry is completely done.