Tuesday, 29 September 2015

Hyderabadi Shikampur kebab

Hyderabadi Shikampur kebabs are from the Royal Kitchens of Hyderabad. 
Kebabs are graciously stuffed with hung yogurt, green chillies, onions and coriander. 
You may not be able to stop at just one.!

Asma kitchen

Get more easy recipe here @ www.asmakitchen.com 

Preparation Time: 30-40 Min's
Cooking Time : 60 Min's
Yields 20-25

Ingredients for shamikampur:

For shami dough:
Boneless Mutton (Thigh meat) 1 kg
Red Chili powder 3 tsp
Turmeric powder 1 tsp
Cardamom 1/2 tsp powder or 4 whole cardamom
Kebab chini (Piper cubeba) 1/2 tsp powder or 4-5 whole
Cinnamon powder 1/2 tsp or 1 inch cinnamon stick
Garam masala powder 1/2 tsp
Shahi zeera 1/2 tsp
Salt to taste
Onion (roughly chopped) 100g
Tomato (roughly chopped) – 50g
Coriander/Mint leaves- 1 bunch leaves each
Garlic pods 8-10
Green chillies 5-6
Channa daal- 100g
Oil 3 tbsp (OPTIONAL)
water 1 cup 
Lemon juice 2 tbsp
Oil for frying 

For filling:
1 big Onion
Hung or Thick yougurt 200 gm
Mint & corriander leaves 1 bunch each 
Green chillies to taste( optional)
Salt to taste

Tips:

  1. Meat should be completely fat free, so use Undercut Thigh Meat
  2. If you are using whole spices, first dry roast all the whole spices except Cinnamon, & grind it to a fine powder, then mix it with the meat or else will they will not grind with the meat & you will feel them in your mouth which can spoil the taste. 
  3. For whole Cinnamon stick, soak it in water for 30 Min's before mixing with the meat, this way it will grind easily. IF you don't have time for soaking, then use as it is, but make sure to remove the stick just before grinding the Shami mixture.
    If your shikampur tend to break, follow these tips
    1. Be careful with Chana Daal proportion, (100gm daal :1kg mutton)  In case you happen to add more chana daal, the shikampur would tend to break.
    2. Before grinding, make sure your mixture is almost dry. Excess moisture will break the shikampur
    3. After shaping shikampur, freeze for 10-15 Min's,it will be easier to fry without breakign thiem.
    4. Do not flip before one side is golden brown, Over flipping will break the shikampur
    5. Hot shikampur are fragile, so give 5mins standing time before serving.
    6. Incase if you shami dough got very soft and not holding anyshape, then use an whisked egg for binding

    2 comments:

    Sandra Duvall said...

    Thank you so much for this post! Today marks the anniversary of my first year of going vegan, though I was a vegetarian for many years. I was trying to find last minute recipes for our Ostara dinner, these look perfect!smartfoodprocessing

    Charis Ashley said...

    Ow nice, i know hayderabadi baryani before and its very testy. best electric griddle

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