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| Shikham Puri Kebabs | https://ourcuisines.blogspot.com |
Authentic Recipe of Shikam-Puri Kebab from Hyderabadi Cuisine
This recipe of Shikam-Puri Kebab is a famous & royal dish of Hyderabadi Cuisine. Shikam-Puri means 'Stuffed Belly'. As its name is telling the secret behind of this delicious Shikam-Puri Kebab. These kebabs are same as of shami kebabs with some variations, but the taste is totally different because of the sourness of hung curd filling with some greens and lemon juice and some spices. This combination of different ingredients makes the patty sour and spicy and I'm sure you all will love my recipe 
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| Shikham Puri Kebabs | https://ourcuisines.blogspot.com |
As I personally like the shredded and thready textures in my kebabs, that's why I always cook meat cubes and then chop or shred them for a nice texture and taste.
I always prefer frying these kebabs with 1 tablespoon of butter only, just to give them a nice brown color and your kebabs will be more crispy (I neither deep fry them nor shallow fry) These scrumptious and heavenly delicious stuffed shikam-puri kebabs go perfectly with white matar Pulao (simple peas pilaf) This would be your best combo. Believe Me!!
How to make Shikam-Puri Kebabs Kebabs! Let's start the recipe now!
Ingredients:
- Meat (Beef, Mutton, Lamb, Chicken) - 1 Kg
- Gram lentil (chana dal) - 3/4 Cup (Soaked)
- Button red chilies (whole) - 12 to 15 or as per your Taste (Crushed With Hands)
- Salt - to taste
- Cinnamon sticks - 2
- Black cardamom - 2
- Green cardamom - 3 to 4
- Cumin seeds - 1 teaspoon
- Cloves - 2 to 3
- Black pepper Corns - 12 to 15
- Garlic (Lehsan) paste - 1 teaspoon
- Ginger (Adrak) paste - 1 teaspoon
Ingredients For Filling:
- Hung Curd - 1 & half cup
- Onion - 1 big size (very fine chopped)
- Fresh Cilantro (Green Coriander) - 2 to 4 tablespoons
- Green Chili - 2 tablespoons (very fine chopped)
- Salt - to taste Other Ingredients
For Making Kebabs (Pattie):
- Fresh mint (podina) - 4 tablespoons (very fine chopped)
- Fresh Cilantro (Green Coriander) - 4 To 6 tablespoons (very fine chopped)
- Fried Onions - Half Cup (Crushed)
- Whole Spice Powder (Garam Masala powder) - 1 tablespoon
- Eggs - 2
- Cumin powder - 1 tablespoon (Roasted & Crushed)
- Lemon Juice - 5 To 6 tablespoons
- Butter - 5 to 6 tablespoon Or As Required (to toast the kebabs)
Cooking Method:
- Add beef cubes, salt, and water (water quantity depends on your choice of meat) in a pot and cook on high heat till the first boil comes, remove all dirt foams which comes on the surface.
- Now add all whole spices, mix and cover with the lid.
- Cover and let it cook on medium high flame till meat is very tender.
- Add soaked gram lentil (chana dal), when beef cubes get tender and 90% done. Cover again and cook more until lentil (chana dal) gets soft.
- Remember lentil should be soft but not mushy, now cook on high flame to dry all the remaining water.
- Now let it cool at room temperature.
- By using Batan Stone (Sil Batta) OR Brass Mortar & Pestle (Hawan Dasta) to mash the lentil and to make thready meat (resha) or chop by using food processor (but I personally don't like and use chopper just because the mixture becomes too mushy. If you want to make thready kebabs always use batan stone to mash)
- Mix all the remaining ingredients in kebab masala along with the beaten eggs. Mix with your hands so that all the spices and ingredients can mix well.
- Now wet your palms and take some kebab masala to your palms and flatten them to make a deep bowl shape, put 1 tablespoon of hung curd filling and then fold the kebab to give a shape of crack-free stuffed kebab, slightly thick. Make all stuffed kebabs in the same way. At this stage, you can freeze the kebabs and fry when needed.
- Toast them with a little quantity of butter on medium heat from both sides and enjoy!
(Note: No need to coat them with eggs before frying if you like you may so, but this is the beauty of Shikampuri kebabs to fry as is)
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| Shikham Puri Kebabs | https://ourcuisines.blogspot.com |
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Recipe by Dua Fasih
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