Oil-free Shami Kebabs, Well Almost

Shami Kebabs are probably one appetizer which has kept united Indian and the Mughal cuisines in every which way. These richly flavored, patty-shaped kebabs are traditionally made with soaked chana dal and shallow fried.

But I was in a hurry to make them and also cater to some non-Indian palates. Hence I chose the oven-route, and used sattu instead of Bengal gram. Baking them in the oven also meant very little oil. Something men and women all over the world are so cautious about.

Ingredients for Shami Kebabs are:

500 mince meat (lamb/goat/beef)
2 eggs
1 small red onion, very finely chopped
4-5 cloves of garlic, minced
1 inch root ginger, minced
5-6 green chilies, minced
Handful of fresh coriander, very finely chopped
Half a teaspoon of freshly ground garam masala
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
10 whole black peppercorns
2-3 tablespoons sattu
2 tablespoons Canola oil
Salt

In a large mixing bowl, pound together everything except the oil.

Take lime-size balls of the meat mixture and flatten them between the palms of your hands. Makes about 15-17 kebabs.

Pre-heat oven to 350° F. Line a baking tray with aluminum foil. Place the kebabs on the tray and drizzle the oil, few drops on each.

Bake these for 30-35 minutes, turning them at the halfway mark. Alternatively, you can shallow fry them in a hot pan till the meat is cooked through.

Serve with fresh coriander chutney, hummus, slices of onions, and lemon wedges. I like mine with these non-heat, deep fried green chilies.

Also, the winner of my Blog’s first birthday giveaway is Aipi, the desi cook in an American kitchen! Thank you for coming to my party, Aipi.  

P.S. More kebab recipes and pictures from PreeOccupied are here.

Ricardo Encore

Ricardo keeps me busy with his easy and almost artful recipes. Ricardo Larrivée is a reputed cook and food writer and hosts his own show on Food Network. They say he is “Quebec’s answer to Jamie Oliver”! They also say that Ricardo’s accent reflects his personality. Which I feel is endearing and charming and sweeps me off my feet, just like his quick and casual recipes.

Here are two very quick and easy Ricardo-recipes I made yesterday. There are two good reasons why you should make them this weekend – beer and vodka! Onion Rings are a classic American fast food everyone loves. Ricardo’s has very simple ingredients and some beer, all of which you would usually find at home. Here is how I followed his recipe:

1 large white onion
1 cup unbleached flour
2 + 2 tablespoons corn starch
Half teaspoon baking powder
1 cup beer
Oil for deep frying
1 egg
Salt and pepper

Peel and cut the onion into thick slices. Separate each slice without breaking till you get lots of individual rings.
Dust it with two tablespoons corn starch. I used a plastic box with a lid to do this. Sprinkle, shut and shake! Simple.
Make a batter with the egg, flour, two tablespoons corn starch, baking powder, pepper powder and a cup of  your favorite beer. Blend them all together till you get a smooth pancake-like batter.

Heat oil in a fryer or wok. Dip each onion ring in the batter and deep fry. Its important you do the step of dusting the onion rings with the corn starch, this helps the batter to cling to the onions all too nicely.
Fry till the rings are golden brown. Drain excess oil on paper towels.
Sprinkle some salt on the onion rings and serve immediately.
If you are mad about onion pakoras and bhajias, you will really love this!

While we are talking about madness, remember to inject a little fun and flavor this summer with these lollies for grown ups. Ricardo never fails to surprise me, and this one is extra favorite because he has turned my favorite drink – the Bloody Mary or Caesar into lollypops. 

Ingredients for Caesar Lollies:

1 oz vodka
Clamato juice (I used the spicy one)
Dash of Worcestershire sauce
Dash of Tabasco sauce
Lemon juice
Pepper
Salt

Pour everything in a glass, mix well and pour out in ice lolly moulds. Freeze for at least 6-8 hours. Serve the Ceaser Lollies on a bed of ice!
Now doesn’t that look delicious and dead simple?Use your imagination and make lollies with just about anything – watermelon, mango, litchi juice…There are no perimeters to a frozen delight in summer.