I usually wondered. how come this beautiful kabab is known as &"Shami Kabab&". In Bangla Shami means &"husband&", in order a child I usually thought it has to happen to be produced by an excellent husband on her wife or these kabas are only concerned with the husbands :O &"lucky me. a minimum of Ammu never discriminates. all of us together with Abbu can also enjoy it’s charm&" Hahahahaha How silly I had been.
Shami originated from the Urdu word &"Sham&". meaning evening. Making this the kabab designed for evening snack with tea. Though we love it not just in the night. not just like a tea time snack. but whenever without anything. regardless of you're hungry or otherwise or like a affiliate with any primary dish like polau or biriyani or naan or paratha.
Some states Shami signifies &"Sham&"- ancient reputation for Siriya. indicating it’s origin there .Regardless of the tales are. this kabab undoudtedly certainly one of my very favorite kababs and many most likely probably the most consumed one out of Bangladesh. In each and every occassion. it’s essential dish made at nearly every is know for Bangladesh.
Beef Keema (Minced Beef): 1 lb or half K.G
Chaana Daal (Chaana Lentil): 1/2 Cup – Drenched in water for 4 -5 hrs or overnight.
Ginger root, chopped. 1 tbl spoon
Garlic clove Paste: 2 teaspoon
Bay Leaf: 2 pieces
Cardamom: 5/6 Pieces
Cinnamon: 2 bits of 1 inches each
Cloves: six or seven
Pepper. 1 desert spoon
Black cardamom: 2
Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
Mint: 1 Bunch chopped
Eco-friendly Chili: three or four Chopped
Eggs: one or two
Oil for frying
Cooking Method:
1. Boil beef keema with 1/2 cup of Chaana daal using the ginger root-garlic clove paste, bayleaf, cardamom, cinnamon, cloves. pepper. black cardamom and salt before the water completely gets dry.
2. When water gets dry, blend the keema or minced meat without adding water with the whole spices steamed with.
3. Adding the onion bereshta, chopped mint, chopped eco-friendly chillies, egg along with a little salt (as needed), mix well and shape them and shallow fry with higher quantity of oil at medium low flame.
4. Now serve with Pulao, pilaf, biriyani, khichuri or grain and Naan or Chapati.
1. The Lentil (Chaana Daal) needs to be drenched in water overnight or at best for 4-5 hrs prior to the cooking process begins. Otherwise the lentil won't be correctly cooked.
2. The kabab will fry better should you refrigerate for half an hour approximately before you decide to fry them.
I don’t understand what to mention this beautiful kabab. So made the decision. why don't you pan fried boti kabab. Because they are sliced into pieces and boti means pieces too.
This recipe I acquired in one of my dearest Aunts, Rina Salim khalamoni my soul sister Putul’s mother. I merely adopted the process as Khalamoni stated. just added one component vinegar .
The good thing about this recipe is. you may make them in advance. can preserve in fridger. Just fry them if you seem like.
1 lb beef or mutton slice of meat
1 and half tbl spoon ginger root paste
1/2 tbl spoon vinegar
5/6 whole pepper
Crushed pepper. based on taste
salt to taste
1 tbl spoon ghee ( Don’t omit it. use ghee)
1. Slice the meat chunk in little thick pieces. It will likely be around 10 pieces. Now boil the meat with 3 glasses of water. 1 and half tbl spoon ginger root paste ,salt and vinegar before the water gets dry or even the meat is tender. Don’t boil it an excessive amount of because the meat is simply too tender. We want tender but firm. If you've still got water within the meat. don’t worry. technology-not only as beef stock in lots of other recipes .
2. Heat 1 tbl spoon ghee and fry them until little charred. Sprinkle the crushed pepper and serve hot !
To be able to slice the meat pieces evenly and smooth. check it out when it's half frozen .
Chicken Tangri Kabab
Chicken tangri kabab is really a famous North Indian chicken kabab where only drumstick from the chiccken is marinated inside a yogurt-spice marinade for an extended peroid after which grilled. The main difference between chicken tikka/ tandoori chicken with tangri kabab is. in tangri kabab. dry roasted grounded chick pea can be used together with eco-friendly chili paste. Both of these ingredients allow it to be dissimilar to tikka or tandoori chicken. Dry roasted grounded chickpea could be substituted with &"Besan&" or gram flour. but that needs to be gently fried before using. Tangri kabab has another different version where minced meat is stuffed in the pocket produced in the drumstick. Might be the next time I’ll try this too .
Though only drumstick or tangri can be used. I favor using the whole leg, with leg too .
6 pieces chicken leg
1/next cup yogurt
2 desert spoon ginger root paste
1 desert spoon garlic clove paste
1 desert spoon garam masala powder
1/2 desert spoon cinnamon powder
1/2 desert spoon nutmeg powder
1 desert spoon eco-friendly chili paste
1 teaspoon red chili powder
1 desert spoon paprika
1/3rd cup oil
1 tbl spoon dry roasted chickpea powder or Besan
salt to taste ( around 1 and 1/2 desert spoon)
A pinch of yellow ( not orange or red) food color ( optional)
Coal to provide smoke
oil for smoking
1. Have slit around the chicken. These cut marks is needed the marinade walk inside the legs .
2. Pat dry the chicken legs having a kitchen towel before you decide to marinate. Now Marinate with the ingredients pointed out above. Give coal smoke. For giving coal smoke. have a burning coal within an aluminium foil cup and put it around the bowl from the chicken. Put some oil within the burning coal and canopy the whole bowl having a lid. Ensure that it stays such as this for ten minutes. Marinate the chicken not less than 12 hrs. The greater. the greater. Used to do almost 20 hrs. Cover the bowls with cling film or plastic and within the refrigerator.
3. Pre-heat the oven to 400 FH and bake the chicken for 25 minutes. Then broil another 15-twenty minutes.
Enjoy with naan. paratha and raita.
1. Fry the besan for couple of minutes until aromatic. but please don’t over fry it. It might result in the chicken taste bitter .
Bihari Kabab / Bangladeshi style Sheekh kabab
This can be a truly melt in mouth type of kabab. Though Sheekh kababs are authentically created using mince meat however in Bangladesh sheekh kababs are constructed with thin bits of beef,skewered in large Sheekh or metal skewer and individuals spicy bits of paradise would certainly melt inside your mouth. Bangladeshi residing Biharis performed an important role in the united states’s kabab industry. The majority of the kababs are inspired and created by these Biharis. No question. that’s the main reason. the authentic Behari kabab tastes the same as our form of Sheekh kabab.
Before I go to the recipe. I’d like to share some important ponts
1. Marination is essential. Marinate the meat not less than 24 hrs .
2. Tenderize the meat by pounding and applying great deal of eco-friendly papaya paste or grated eco-friendly papaya. and don’t your investment skin. Go ahead and take papaya with skin.
3. Generous quantity of Mustard oil ( shorishar tel) within the marination.
4. Don’t forget to smoke the meat with coal.
750 gram solid. under cut meat
3 tbl spoon finely grated raw papaya( with skin) or papaya paste with skin
1/next cup yogurt
1/next cup fried onion or bereshta
2 desert spoon spoon ginger root paste
2 desert spoon garlic clove paste
1/2 desert spoon cinnamon powder
1/2 desert spoon nutmeg powder
3/4 th desert spoon roasted cumin powder
1 desert spoon ( heaped) red chili powder
1 desert spoon paprika powder
1 desert spoon poppyseed / posto paste ( optional)
2 desert spoon Bihari kabab masala
1/next cup mustard ( shorishar tel) oil
Salt to taste
Bihari Kabab masala :
5/ 6 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
3 Black cardamom
4/5 eco-friendly cardamom
1/2 desert spoon mace ( javetri)
1/4 th desert spoon nutmeg ( jaifol)
9/10 cloves ( lengthy)
2 desert spoon pepper
1 star anise
1 desert spoon fennel
1 desert spoon kababchini ( optional)
Dry roast the spices after which grind them right into a fine powder. it’s easier to dry roast the cumin individually and never to dry roast pepper.
1 coal to smoke
Ghee to smoke the charcoal
1. Cut the meat into thin 2″ or 3 &" strips. Pound all of them with meat tenderizer hammer or something like that heavy. But don’t exaggerate.
2. Marinate the meat with papaya paste first adding all of the ingredients. Marinate not less than 24 hrs. Ensure that it stays within the refrigerator .
3. Light a coal completely. It ought to be all burning. Now put it on the metal or small aluminum bowl. Add this bowl within the bowl of meat. Add ghee all around the coal and canopy having a lid to smoke the meat completely. Ensure that it stays such as this 10-fifteen minutes.
4. Skew the meat pieces in to the skewer. Rub additional oil regarding this. I added some ghee too.
5. Preheat the oven to 400 FH. Now bake the kababs for 25-half an hour. Broil it another 15- twenty minutes or until get little charred.
Enjoy with paratha. naan or ruti. Don’t your investment raita.
1. Don’t skip the smoking part. It offers a superior the taste we obtain inside a kabab house .
2. If you are using bamboo skewer. then soak the skewers in to the water not less than half n hour. That will avoid the blackening from the skewers .
3. While baking. water in the meat and oil can come out. Right before broiling just take away the excess juice and oil in the kabab so you obtain the perfect look.
Nargisi kofta / kabab
Kofta has it’s origin in Central Asia along with the conquest of muslim emperors. it’s being introduced within the Sub-continent. One of many variations. probably the most elegant the first is unquestionably Nargisi kofta. in which a hard boil egg is stuffed inside a layer of ground meat. The British Scotch egg is regarded as inspired with this amazing Mughal delicacy throughout the reign of British within the Sub-continent .
There are many versions of Nargisi kofta. Sometimes raw grounded keema/ mince can be used. Sometimes the keema is steamed with split pea or chick pea after which grounded again to make use of the kofta. Sometimes the kofta is cooked in gravy. while it is sometimes offered dry. without gravy.
Of these various versions. I would like to share the raw mince version and withhout gravy .
2 lb beef mince
four to five hard steamed eggs
1/2 cup fried onion or bereshta
1 desert spoon ginger root-garlic clove paste
1/4 th cup chopped mint or pudina
1/2 desert spoon red chili powder
1 desert spoon finely chopped eco-friendly chili
1/2 desert spoon cinnamon powder
1/4 th desert spoon nutmeg powder
1/4 th desert spoon mace/ javetri powder
1/2 desert spoon cumin powder
3/fourth desert spoon Garam masala or kabab masala
two or three beaten eggs
1 slice of bread. drenched in milk
salt to taste
Beaten egg white-colored for frying .
1. Squeeze the milk in the bread to ensure that there's not one drop of milk. Now mix the mince with bereshta. ginger root-garlic clove paste, pudina. eco-friendly chili. chili powder. cinnamon powder. nutmeg-mace powder. garam masala powder. cumin powder. salt. bread slice and beaten eggs. Ensure that it stays within the fridger for one hour .
2. Prick the eggs using the sharp fringe of knife or toothpick in one side with other. maintaining your egg in tact. It can help the eggs to not burst after adding them within the oil. Now take each egg and canopy with higher quantity of keema/ mince. Coat in beaten egg white-colored and deep fry on medium- low flame until done .
Decline in halves lengthwise before you decide to serve. Cut following the kofta cooled lower .
1. Don’t wash the keema/ mince for just about any kabab or kofta. Ask the butcher to clean the meat first make a keema from it. When the keema is washed. the kabab will break apart after putting them in oil to fry. Washing of mince also degrades the feel and flavor of kababs. It's a essential note to keep in mind .
When the keema is washed. you'll need more binding agent in order that it doesn't break apart after adding them within the oil. However the more binding agent like bread. flour. besan. cornflour you utilize. the greater it will get tough.
2. To prevent the bursting of eggs within the oil. when i stated earlier. always prick the eggs having a knife or toothpick in one side to a different before you decide to enclose the egg within the mince patty. As well as attempt to cover the eggs with higher quantity of mince because after adding the kofta towards the oil. the meat has a tendency to shrink lower. therefore if there's insufficient mince round the eggs. the mince will break apart .
3. Don’t use egg yolks to coat them before frying. Using of egg-whites will just assist the oil to become clean other wise the oil you use can get dark.
4. It is usually chosen over keep your koftas within the fridger not less than 1 -2 hour before frying them in oil .
