Category Archives: Sides and Snacks

Shami Kebab

Fennel seeds (Foeniculum vulgare)

Fennel seeds (Foeniculum vulgare) (Photo credit: Wikipedia)

shammikebab

Ingredients:

  • 500g  mince meat
  • 1 tsp   ground or crushed garlic
  • 2 pinches  red chilli powder (optional)
  • 2 tbsps   split gram (split chickpeas soaked overnight)
  • ¼ tsp   cumin (toasted)
  • ¼ tsp   ginger paste
  • 1 tsp    garam masala
  • 1/4 tsp fennel seeds
  •  salt to taste
  •  3    eggs
  •  cooking oil for frying
  • 1  small onion
  • 4  green chillies
  •  add salt to taste
  • 1    handful of fresh coriander leaves.

Procedure

  •  In a pan put in the minced meat, the split chick peas, garam masala powder, garlic, ginger, red chillies, cumin, fennel and salt and cover just enough water so that the split chickpeas or ‘dhal’ becomes soft but not mushy. By this time the mince will also become tender. 
  • Next, in a grinder put in the onion, the green chilli and 1 small egg, the coriander and lastly put into the mince mixture and grind till it is a smooth mixture.  When done remove and make small flat patties out of the mixture. Whisk one egg and keep aside. 
  • In a large frying pan heat some oil for shallow frying and then dip the patties in egg and fry in oil four at a time. When dark golden brown remove and serve immediately.

 

Advertisements

Leave a comment

Filed under India/Pakistan, Sides and Snacks

Pakoras (spicy deep fried vegetable fritters)

There are so many versions of pakora but this is quite nice and simple. Pakoras are made with different vegetables finley slices, which are dipped in a spicy batter and deep-fried.

Pakoras are usually served as snacks or appetizers. In the UK they are very popular as a  fast food snack, available in Indian and Pakistani and restaurants to take- aways .

Ingredients:

  •  350g chickpea flour sifted
    1 tbsp lemon juice
    ¼ tsp cayenne pepper
    ½ tsp turmeric
    1 tsp garam masala
    2 tsps coriander
    1 tsp ground cumin ½ tsp salt (to taste)
    10 tbsps water as needed, cold
    ½ tsp baking powder
    ½ tsp asafetida (optional)
    1 tsp crushed pomegranate seeds
    2 minced green chillies

Procedure:

  • 1 Combine the flour, melted ghee, lemon juice, spices, chillies, pomegranate seets and salt in a bowl and mix together well.
    2 Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
    3 Slowly add 3 tablespoons water and continue to beat until well mixed.
    4 Check the consistency as it should resemble that of heavy cream and easily coat a spoon.
    5 If it does not, add more water, until it does. Add your desired vegetables finely sliced. I use onions and potatoes. Ensure that these are sliced as finely sliced as crisps.
    6 Cover the batter mixture and set aside for 10 to 15 minutes to let it settle.
    7 Beat again for a couple of minutes to lighten the batter. Then take a deep pan and heat with oil. Drop the mixture in the form of uneven sized pieces. Deep until till they turn golden brown in colour. In between stir well. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve warm with chutney or ketchup.

Leave a comment

Filed under India/Pakistan, Sides and Snacks, Vegetarian

Shami Kebab

Shami Kebabs are a popular spicy fried Pattie and are usually served as a starter or a snack. They are so nice though, you could just keep picking one up now and again throughout the day.

 

Shami Kebab

  • Ingredients
  • 500g mince meat
  • 1 tsp ground garlic
  • 2 pinches red chili powder (optional)
  • 2 tbsp split gram (split chickpeas soaked overnight)
  • ¼ tsp cumin (toasted)
  • ¼ tsp ginger paste
  • 1 tsp garam masala
  • salt to taste (start with ¼ tsp)
  • 2 eggs
  • cooking oil for frying
  • 1 small onion
  • 4 small green chillies finely chopped
  • 1   handful of green coriander leaves chopped

 

  • Procedure
  • Put  the minced meat, the split chick peas, garam masala powder, garlic, ginger, red chillies, cumin and salt in a pan and cover with just enough water so that the split chickpeas or ‘dhal’ becomes soft but not mushy. By this time the mince will also become tender.There should not be any excess water so if you think there is, put the mixture on a high heat and boil off till almost dry. Keep watching and stirring so it does not catch the bottom of the pan.
  • When this process is completed put the onion, the green chili, 1 small egg, the green coriander and the mince mixture into a food processor or blender and blend it  till it becomes a smooth mixture.  When this is done transfer to a bowl and proceed to make small flat patties out of the mixture. Whisk one egg and keep aside.
  • In a large frying pan heat some oil for shallow frying and then dip the patties in egg and fry in oil. When dark golden brown remove, drain and serve immediately.

2 Comments

Filed under India/Pakistan, Sides and Snacks