26 May 2014

Kebab Shahenshahi

Found this recipe in my very first recipe diary, written quite some years back. Decided to try it out last evening...True to its name, royally delicious...

                                                                     KEBAB SHAHENSHAHI 

Ingredients :

Black chick peas (Kala Chana) - 1 cup
Corn starch - 1 tsp
Chopped Onions - 1/2 cup cup
Chopped ginger - 2 tsps
Chopped garlic - 2 tsps
Salt to taste
Cardamom (Elaichi) powder - 1/2 tsp
Cinnamon powder - 1/2 tsp
Chopped green chilies - 2 tsps
Bay leaf - 1
Dry Mango powder (Amchur) - 1/2 tsp
Chopped coriander leaves
Filling :
Chopped mint leaves - 1/2 cup
Chopped cashew nuts - 3 to 4
Green chili - 1
Salt to taste

Method : 

1. Soak the chick peas overnight or for 6 to 8 hours. Drain the water and wash once.

2. In a pressure cooker, add the chick peas, half the chopped onions, ginger, garlic and dry spices - Cardamom powder, cinnamon powder, Bay leaf and Amchur. Mix well and add 1/2 cup water. Pressure cook till the chick peas are tender.

3. Once the pressure has reduced naturally, open the cooker and drain the water completely. Let cool.

4. Grind the chick pea mixture to a semi-fine paste. Transfer to a bowl. Add the remaining onions, green chilies, coriander leaves and corn starch. Mix well and rest aside for 5 to 7 minutes.

5. Prepare the filling by blending together mint leaves, green chili and a bit of salt. Transfer to a separate bowl. Add the chopped cashew nuts and mix well.

6. Take a small portion of the chick peas mixture and make a small indent in the centre. Place a teaspoonful of the filling and seal well. Shape into a round or cylindrical kebab. Prepare the remaining kebabs similarly.

7. Shallow fry in sufficient oil till golden brown on both sides. Serve hot with crisp raw onion salad and chutney.


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