Shami Kebabs are an authentic muslim dish. Any occassion, kebabs are always a part of our dining table/ Dastarkhaan . Among all those wonderful kebabs, Shami kebabs are one of the most popular ones and no Ramadan or Eid are complete without them.
Shami kebabs are boiled meat , chicken, lamb or beef with chana daal, whole spices, garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab.
The cooked meat is then ground in such a way that is fibrous and does not become a paste. It is then shaped into round patties and is shallow fried.
With increase in vegetarianism and vegans, various new methods and recipes of making shami kabab have emerged in most families. This one is the most authentic one that I have inherited from my family. A little variation to make them taste better.
I always had a soft corner for Chinese cuisine. Despite of all the horror stories about how unhealthy it can be at times, due to high contents of sodium in soya sauce and restaurants using MSG and more. The only thing was that my love for Chinese food was restricted to seafood only since most Chinese restaurants in USA do not serve halal food and if you are a meat eater, you do understand that sometimes, you just want your meat and though, fish is wonderful in taste but, doesn’t give you that satisfaction of meat. So, we got down to trying our own chicken version and when its Chinese and chicken, what can be better than making chicken Manchurian.
Its funny but the first time I tried Chicken Manchurian, I measured the ingredients tsp by tsp, and now I am so pro at it that i can cook this dish with my eyes closed, I mean it. Its a family favorite and the flavors are sweet and sour with a dash of spice and easily impresses anyone.
This version of Manchurian is dry, so its best served as a side dish or an appetizer. You cook serve it with strips of Butter naan [recipe in Bread] if you are looking to make it more fancier.
These boneless chicken kebabs are one of the mildest and juiciest kebabs that I make. The softness comes from Khoya, which also relatively makes the kebabs a little sweet and soft. They are rich without being creamy and the taste of kasoori methi with spices adds a slight bitterness enhancing the taste of these fabulous kebabs.
These are easy to make and make a great dish for people who prefer milder flavor. I don’t think it will be a favorite among kids since the flavors are strong, unless your kids love experimenting with different flavors. Otherwise, these go great as kebabs themselves, just served over as snack or an appetizer at a party or as a side dish.
