SHAMI KABAB RECIPE
Delicious and traditionally Pakistani shami kebab with perfect texture and taste.
Provided by Mariam Sodawater
Categories Snack
Time 1h25m
Number Of Ingredients 32
Steps:
- Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kebab masala or spice mix is ready.
- In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and yellow split pea is soft and mushy.
- Burn all the excess water with constant stirring. This step is important.
- Let the kebab mixture cool. Then in a chopper make a smooth mixture of yellow split pea and meat.
- In a large dish take kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and, salt. Mix well.
- Grease your hands with oil and roll out kebab from the mixture.
- Beat eggs with salt and red chilli powder.
- Dip each kebab in egg and then in bread crumbs. (If using bread crumbs.)
- Shallow fry each kebab in oil until golden brown and serve hot.
Nutrition Facts : Calories 171 kcal, ServingSize 1 kebab, Carbohydrate 10 g, Protein 8 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 167 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g
SHAMI KEBAB
Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian Indian
Time 1h31m
Yield 4
Number Of Ingredients 11
Steps:
- Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
- Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
- Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
- Shape mixture into patties and dip into beaten eggs.
- Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 47 g, Cholesterol 147.7 mg, Fat 11.6 g, Fiber 20.7 g, Protein 46.2 g, SaturatedFat 2.3 g, Sodium 2128.2 mg, Sugar 6.1 g
SHAMI KABAB | SHAMI KEBAB
Shami kabab are a popular appetizers from Mughlai cuisine that are made with meat, chana dal and spices.
Provided by Swasthi
Categories Appetizer
Time 50m
Number Of Ingredients 19
Steps:
- Wash and soak chana dal for about 2 to 4 hours. Well soaked dal provides a good texture to the kababs. Drain it and add to a large pot.
- Add ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cinnamon stick, jeera, green cardamoms and chicken. Add water to partially cover the chicken. Do not add too much water.
- Cook all these partially covering the pot until chicken and dal are soft cooked.
- Evaporate water completely. This step is very important otherwise the kebab mixture will turn mushy and will not hold shape.
- Cool this completely and remove the whole spices and any bones if used chicken on bone.
- Add this to a processor or a blender and make a coarse mixture.
- The mixture should turn fairly dry and powdery.
- Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
- Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
- Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
- Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
- Heat oil for shallow frying in a wide pan. I fried all the kababs in 2 batches.
- Break an egg to a bowl and beat it lightly just to mix the yolk and white uniformly.
- When the oil turns hot enough, dip one kebab each time in the egg and lift it with a fork.
- Gently shake off the excess egg to avoid the oil turning messy.
- Drop these in the hot oil. Fry on a medium heat until golden, flipping to and fro.
- When they are golden fried, transfer them to a plate with kitchen tissues.
- Serve chicken shami kabab hot with mint chutney.
Nutrition Facts : Calories 154 kcal, Carbohydrate 8 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 73 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
HAM N' CHEESE FRITTERS #5FIX
Make and share this Ham N' Cheese Fritters #5FIX recipe from Food.com.
Provided by JARVD
Categories Ham
Time 17m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a 12-inch skillet with cooking oil spray on medium high heat. In medium size bowl combine potatoes, ham, cheese, and garlic powder, and mix well. Divide into 4 equal patties about 1/2 inch thick. Coat patties with flour, shaking off excess. Fry patties 4-6 minutes on each side, turning only once until golden brown. Yields 4 servings.
Nutrition Facts : Calories 140.8, Fat 5.8, SaturatedFat 3.3, Cholesterol 23.9, Sodium 353.6, Carbohydrate 12.4, Fiber 0.5, Sugar 0.1, Protein 9.1
SIMPLY POTATOES SHRIMP HASH #5FIX
5-Ingredient Fix Contest Entry. My kids love seafood, especially shrimp, so i'm always looking for new ways to prepare it.
Provided by amyfreeze
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet coated in non-stick cooking spray, sautee bell peppers until tender. Add potoatoes and cook on medium high until nearly done. Add tomatoes and old bay seasoning. Bring to a simmer. Add raw shrimp and cook until shrimp turn pink.
Nutrition Facts : Calories 104.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 143, Sodium 648.3, Carbohydrate 6.3, Fiber 1.7, Sugar 3.3, Protein 16.6
SHAMI KABAB (BUN KABAB)
Serve in a burger bun, raita, or even by itself. Can't really go wrong. Enjoy!
Provided by Sahreesh Momin
Categories World Cuisine Recipes Asian Indian
Time 47m
Yield 12
Number Of Ingredients 18
Steps:
- Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
- Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
- Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
- Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 8 g, Cholesterol 77.4 mg, Fat 17.5 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 5.7 g, Sodium 144 mg, Sugar 0.9 g
HOT AND SPICY SPAM HASH #5FIX
5-Ingredient Fix Contest Entry. A delicious and easy breakfast or snack to prepare! My boyfriend introduced me to spam two years ago, which I figured I'd always hate. Turns out I love it, and adding Simply Potatoes shredded hash browns to the mix makes it an amazing breakfast!
Provided by jessy.gheen
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dice the onions and bell peppers.
- Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
- Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
- After 5 minutes add the onions and bell peppers.
- Let that cook for 2-4 minutes.
- Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!
Nutrition Facts : Calories 64.7, Fat 4.7, SaturatedFat 3, Cholesterol 14.8, Sodium 88.7, Carbohydrate 2, Fiber 0.5, Sugar 0.9, Protein 3.8
CHEESY POTATO PIEROGIES #5FIX
5-Ingredient Fix Contest Entry. These easy-to-make potato pierogies will be ready in a snap! I did this after work one evening with my two toddlers in the kitchen. It was a quick, delicious meal solution and one that we will definitely add to our dinner rotation! The tortilla shells combined with a little bit of vegetable broth gives them the same texture as pierogi dough without all of the work.
Provided by lindabeach
Categories Potato
Time 30m
Yield 8 pierogi pockets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes according to package directions.
- Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
- Scoop cheesy potato filling evenly onto 8 flour tortillas.
- Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
- Layer the tortilla pockets in a greased 9 x 13 glass pan.
- Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
- Sprinkle remaining 1/2 cup of cheese over the top.
- Bake at 400 degrees for 10 minutes.
- Top with sour cream and enjoy!
Nutrition Facts : Calories 489.8, Fat 25.2, SaturatedFat 13.5, Cholesterol 59.3, Sodium 885.1, Carbohydrate 43.9, Fiber 2.6, Sugar 1.9, Protein 21
RANCH POTATO RINGS #5FIX
5-Ingredient Fix Contest Entry. Ranch flavored fluffy mashed potatoes piped into the Onion Ring shape, frozen, battered and deep fried. Perfect for dipping!
Provided by The Hen Basket
Categories Mashed Potatoes
Time 39m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
- Completely remove film and stir.
- Microwave on high for 1 additional minute.
- Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
- Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.
- Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
- On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
- Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
- Preheat your deep fryer to 350.
- Prepare your Onion Ring Batter according to the directions on the box.
- Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
- Dip your potato ring into batter, shake off excess.
- Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.
- Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.
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