Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi,Hyderabad). The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. So here is the recipe of Shami kabab , i am using paneer stuffing with mint . Shami kebabs are an extremely popular snack throughout Iran and in India, particularly the state of Uttar Pradesh (Awadh).Mughlai cuisine has very rich and royal flavored. We can serve it with green chutney or Sauces as a starter and breakfast .
So Enjoy it ………. 🙂
Ingredients For Dough :-
1 cup chana dal (gram dal )
1/2 cup Rajma (kidney beans)
2 tbsp gram flour (Besan)
1/2 cup chopped onion (Pyaz)
1 tsp Ginger paste (Adrak)
1 tsp Garlic paste (Lahsun)
1 tsp chopped green chili (Hari mirch)
1/2 tsp cumin seeds
1/2 tsp Garam masala
1/2 tsp turmeric power (Haldi)
1/2 tsp Dry Pomegranate powder (Anardana powder)
1/2 tsp Red chili powder (Lal mirch )
1 tsp Lemon juice (Nimbu Ras) OR 1 tsp Dry mango powder
1 Taj patta (Bey leaves )
2 badi ilaichi (brown cardamom )
2 tbsp chopped Mint leaves (Paudhina)
Salt to taste (Namak)
Pinch of asofatida (Hing)
1 cup Oil (for cooking )
Ingredients For Stuffing :-
1/2 cup paneer
2 tbsp fresh Anar dana seeds (Pomegranate Seeds)
salt to taste
pinch of red chili powder
pinch of Anardana powder
1 tsp chopped green mint leaves
2 green ilaichi powder (Green cardamom)
4-5 drop lemon juice
1-2 chopped green chili
1/2 tsp ginger garlic paste
Soak chana dal and rajma over night . Drain it
Now boil it in Pressure cooker for 10-15 min (till they soft) Now drain it (Remove extra water )
Take a heated pan and put the 2 tbsp oil . Now add cumin seeds , bay leave,brown cardamom and asofatida , when the seeds crackle add onion and green chili cook for 3-4 min at medium flame.
Now add turmeric powder , red chili powder, dry mango powder (Or lemon juice) garam masala, anar powder , Ginger garlic paste , salt. cook it for 1 min at low flame.
Now add Besan .Mix it very well and cook for 3-4 min at medium flame .
Now add Boiled rajma and chana dal mix it very well and mesh it . Cook for 3-4 min at medium flame .
Note :- You can add 1 meshed Banana Or Cruised nutrela (Take a bowl and put 1 cup of water and add cruised nutrela keep a side for 10 min , Now drain all water , Now add it in this heated mixture and cook it )
Now add chopped mint leaves and keep a side for cooling .
After 5-6 min , mesh it with hand (You can use water) and make a soft dough .
Divide this mixture into equal portions and roll into rounds. These should have no cracks on the surface, if you are not getting proper then mesh it again with water (few drops) OR
We can apply some Bread crumbs on top .
Take a bowl and add paneer , salt , pinch of garam masala , pinch of red chili , 1/2 tsp green chili ,Green cardamom powder. chopped mint leaves .and mix it . keep a side .
Now add fresh pomegranate seeds and mix it . Stuffing is ready to fill .
Now take a ball and roll it with hand put the Stuffing (1 tbsp) at the center and close it from all sides. and make ball (you can give any shape as you want)
So Kababs are ready to cook .
Take a heated pan put some oil and put the 2-3 kabab at low flame . Turn it and cook it again another sides for 3-4 min
Put the Kababs on kitchen towel to drain excess oil.
Now serve it with sauces or green chutney .. Spicy Stuffed veg Shami kabab is ready to eat !!!!!!!!!!!!!!!!!!!!!