Chicken Shami kabab

chicken shami kabab

Ingredients :

• Ground chicken : 500 gm
• Cilantro leaves : 1 tbsp chopped
• Garlic paste : 1 tsp
• Ginger paste : 1 tsp
• Green chilies : 2-3 chopped
• Salt to taste
• Onion : 1 small finely chopped
• Chickpea lentils/channa daal : 4 tbsp (soaked for at least 4 hours)
• Potato : 1 medium peeled and cubed
• Besan : 1 tbsp
• Cumin powder : 1tsp
• Turmeric powder : 1/4 tsp
• Lemon juice : 1/2 tbsp
• Egg: 1 lightly beaten
• Garam masala powder : 1/2 tsp
• Vegetable oil : 2 tbsp

Procedure:

1)  In a frying pan put the chicken with all soaked dal,
     onions and potatoes. Add half a cup of water and
     cook in medium heat until the chicken is cooked
     and the rest of the ingredients (dal/potatoes/onion)
     are all soft. Increase the heat and dry off any excess
     moisture.
2)  Allow this mixture to cool completely.  Then
     grind the mixture until smooth. Pour it in a
     bowl and add besan and half of the beaten egg.
3)  Add the garam masala, salt,lemon juice,ginger
      -garlic paste , green chilies ,cumin powder,
     turmeric powder and chopped coriander.
     Give everything a good mix.If the mixture feels
     dry, you can slowly add the rest of the egg one
     teaspoon at a time and mix. Or if it feels too sticky,
     you can add 1-2 tbsp of breadcrumbs.
4)  Now take a frying pan , heat oil.In mean time shape
     the kababs into flat discs and deep fry them until
     golden brown on both sides.  You can dip them in
     egg before frying if you want, but I prefer my kababs
     to be crispy so I didn’t  dip them in egg.
     Take them out and put them in a serving dish.

      Serve hot with salads.
      Happy cooking!!

Chola-r Dal/ Bengali Style Chana Dal

Ingredients:

• chana dal : 1 cup
• bay leaves : 2-3
• dry red chilli : 2-3
• cinnamon/dalchini :1"
• cloves/laung :3-4
• green cardamoms/ elaichi : 3-4
• cumin powder :1/2 tsp
• ginger paste :1 tsp
• turmeric powder : 1/4 tsp
• salt to taste
• sugar:1 tbsp
• kismis/raisins: 1tbsp
• cashew: 1 tbsp
• ghee/clarified butter: 1 tbsp
• vegetable oil/canola oil: 1 tbsp
• water:2 cups

Procedure:
1)  Rinse the dal well and soak the dal for an hour in water.

2)  Add the soaked chana dal and 2 cups water in the pressure cooker
     on a medium to high flame pressure cook the dal for 4-5 whistles.
     The grains should be separate and yet cooked thoroughly.

3)  In a pan heat oil.Then first add all the whole spices -
     bay leaf, cinnamon, cloves, cardamom and dry red chilies.
     Fry till they become aromatic. this takes some seconds.

4)  Now add ginger paste, cumin powder, turmeric powder, and salt.
     Fry them till oil seperates from masala.

5)  Pour the boiled dal on the fried masala.

6)  Now add sugar, raisins, cashews.
     Let it boil for 4-5 minutes in high heat.

7)  Now simmer the heat and add ghee.
     Mix them well. cook for a minute or 2.

8)  Turn off the heat.

     Serve cholar dal with luchi, bengali peas kachori
     and even steamed rice if you prefer.

Notes:

 If the cholar dal becomes thick after its pressure cooked, then add some
 water to thin it.The consistency of the dal can always be adjusted by adding
 less or more water after its cooked.You can keep the consistency thin or
 thick , as per your choice.

chola-r dal