It's festival time and after a very long time yesterday I was motivated to get into the kitchen for cooking. As I have mentioned earlier also that I am not much fond of cooking and these kinds of sparks do not come to me very often. The previous day I suddenly felt this urge of preparing one of my hubby's favorite dishes, Shammi Kebab. They are made in a way that when you eat, they should melt in the mouth. In the olden days it was also famous for those who did not have a proper denture to chew....hehe, because this does not need effort to chew. Though hubby has his full denture intact....haha, he still is fond of these Kebabs.

Well, if I am preparing it once in a while I cannot miss showing off :-)

To start with let me share the list of ingredients, I take all the quantity on my own mind calculations.
Mutton mince I have taken half kg
Split chickpea lentils around 250 grams (should be half the quantity of mince), else the taste of the dal will over power the flavors of the kebab.
1 big Onion
1 small tomato
2 spoons ginger garlic paste
A lot of mint leaves
Coriander leaves,
few curry leaves
Cloves, whole pepper, cardamom sticks with little assumption
Chilli powder, turmeric, cumin powder, coriander powder, salt to taste
Eggs for binding
Rice flour for coating
Ghee for frying

Pressure cook all of this together.

Once pressure cooked, then drain out all the liquid. I remove it in a strainer and keep it for half an hour so that all the liquid gets strained out properly, with a spoon mash it up a bit so that there is no liquid left. The strained out soup is also delicious to drink.

After that the whole mixture needs to be blended well. This is the tedious task because it needs to be done in small batches and need to ensure that anything hard in it is not left, like the whole spices. Those if not blended should be removed.

Once it's blended, add 2 eggs for this proportion and allow it to rest in the fridge for atleast an hour.

The Frying part. The mixture is already cooked, so it needs shallow frying just for the coating.
Make flat patty shapes and then roll them in the rice flour.

Heat up a spoon of Ghee and then leave the kebabs for frying in it.

This is another tricky part, if the kebab consistency is not good and too soft then the meat starts falling apart, and if it becomes too hard then while eating you will not enjoy.

Once they get golden brown, it can be removed.

Ready to eat.

My presentation skills in food is very poor, so you will have to excuse me for that. What matters for me is the final taste and I am so glad that hubby enjoyed it. He loved it, and gave me a 10/10 rating...hehe. I made a big lot and also sent some to my friend's home as she too relishes it.

It's a very tedious and time consuming dish and hence I am not motivated to prepare it very often, but once in a while when I make it, I ensure that it is done with a lot of patience so that I do not end up messing anything.

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