The recipe club! Guest : Cancerian87

[ninjamummy]

re: The recipe club! Guest : Cancerian87

@AFayiz

Assalam O Alaikum All

Sorry to keep you people waiting. Was busy over the weekend so only got the time now. There are various recipes that my family and friends had always on list to be prepared. However I have selected Dam Kabab Masala for it although Mutton/Chicken Karahi that I make is also a total hit.
Here the recipe of Dam Kabab Masala (my own version), a bit time taking but turns out really yummy.

Ingredients:
Minced Meat (chicken/mutton/beef): 1/2 kg
Salt: To taste

Spices to be prepared

Round Red Chillies: 3-5 (depending how spicy you want)
Coriander (whole): 3tsp
Cloves: 5-7
Black Peppercorns: 1 tsp
Cinnamon sticks: 3 medium size
Black Cardamon: 1
Green Cardamon: 3-5
Zeera: 2 tsp
Seasame seeds: 1.5 tsp
white peppercorns: 1/2 tsp
Corn flour: 2tbsp
Bhunna huwa besan (gram flour): 1tbsp
Egg: 1 (if qeema is very lean dont put this)
Greek yogurt/cream: 1-2 tbsp

Green paste:
Onion: 1 (extra small)
Coriander leaves: A handful
Green chillies: 1-2

For masala:

Chopped/grinded Onion: 1 big or 2 medium
Tomato paste: 1 heaped Tbsp
Salt: To taste (1/2 tsp is enough)
Red chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1.5 tsp

For Dam:
Onion cut in cubes: 3 medium
tomatoes cut in cubes: 2-3 medium
Green chilli: 1
Coal: 1

Method:

1. Firstly dry roast all the spice mentioned and grind them after they are cooled. This spice mix will be more than what you would put in the kababs. (i usually go with my andaza so may be it can be a little plus minus)

2. Grind onion, coriander leaves and chillies to make a green paste.
   Add 3-4 tsp of prepared masala. Leave around 1tsp spare. Add green paste, corn flour, yogurt, egg and bhunna huwa besan to the minced meat and leave for 15-20 mins.

3. Meanwhile brown the onion and put all the spices for masala. Simmer it for a while then add kababs to it. Bhoonify kababs by moving the pot itself dont stir with your doyee. One tip is you can shallow fry kababs before this step so that they dont break if you dont feel much confident. i dont fry them however and they never break. While you put egg tey usually dont tend to break.

4. After bhooning for 3-5 mins nice smell will come. Pour the onion and tomatoes cut in cube alongwith whole green chillies and spinkle the 1tsp prepared spice. Pour enough water and leave them for 20-30 mins till the onions and tomatoes are tender and mixed in them.

5. Before turning off flame or dishing out you need to give dam of koila. For that place the piece of bread onto the kababs or may be foil paper (i use bread piece. Brn the coal and then extinguish fire by blowing it will start giving smoke, immidiately put it in pot and close the lid tight. let it be there for 5-7 mins.

6. Pour over some coriander leaves and dish out. The combo is great with homemade chappati or nans whatever. Even vegetable rice go well with it.
   Hope you people will like this.

Double the quantity of masala if you make 1kg.
You can freeze these kababs and when it calls for party you just need to prepare base masala and dam.

AFayiz: Thank you and hugs your ways for sharing your wonderful recipe.

When DH and family are ohh’ing and ahh’ing, you know you have a recipe that is for keeps.

I doubled the quantity, and had no problems with the masala. The only thing I omitted were the white peppercorns (did not have any).

Oh, and I used chicken mince.

THANK YOU!!!