Happy Islamic New Year everyone and I hope you all are back in force after a long weekend. In a Bohra tradition we keep a grand feast on last day of the year to embark on the coming year and new opportunities where everyone in the family sits around a thaal and eat together. Needless to say, there was plenty of food this year too at my home to represent a feast fit for an entire kingdom although I tried my very best to tone down tremendously from the last few years. Yet we had some leftovers. And they are great as I took a day off from cooking next day to catch up on my salon appointments, shopping and some reading therapy. Yay for some me-time I scored while Little A and hubby pulled out some breather from me!
There are numerous variety of kebabs found in every region of India. Some adorn the skewers where flavors sit together beautifully, while others like these are seasoned and simply pan fried to crispy perfection. Kebabs are one of the best low-cal food options from the time immemorial because they are often grilled or pan fried leaving them without extra grease after all.
Following the culture from mom’s home and a mandatory visit to my favorite foods from the 90’s, I made some stuffed kebabs along with a few other courses. These kebabs are one of the simplest with crusty exteriors, silky smooth melt in the mouth cooked meat and a stuffing of onion, coriander, mint and chillies to balance out the textures. These go very popular as a snack on any occasion including tea parties. Albeit they look complicated to make with a list of ingredients, believe me these kebabs are just as easiest and quickest to do as it disappears from a plate. You have to eat these kebabs hot, either as is straight from the pan just as we did during our childhood leaning over mum’s shoulders or with fresh pitas straight from the oven.
I have used dry red Kashmiri chillies which is very easy to find in any Asian store as it lends a wonderful red hue to the kebabs and are not very hot. However, if you cannot find it, you can use the regular ones too but adjust the spice according to your preference.
- Mutton mince - 500 gms
- Chana dal - 1/4 cup split bengal gram, soaked for 30 minutes before use
- Red onion - 1 sliced
- Garlic - 10 to 12 peeled and grated
- Ginger - 1 tbsp grated
- Coriander seeds - 2 tsp
- Green cardamon - 2
- Cinnamon stick - 1
- Bay leaf - 2
- Whole dried red chillies - 3 to 4 preferably Kashmiri
- Salt to taste
- Vegetable Oil - 1 tsp
- Red onion - 1 very finely chopped
- Coriander - 1 tbsp chopped
- Mint - 1 tbsp chopped
- Green chillies - 2 chopped
Heat oil in a cooking vessel and saute the whole spices - bay leaf, cardamom, coriander seeds and cinnamon. Add sliced onions, dried red chillies, ginger and garlic and cook on medium high for a few minutes until the onions turn translucent pink.
Add minced meat and chana dal to the mixture. Break the meat with a wooden spoon and cook completely with lids closed for 30 minutes, adding water if required. At the end, the mixture shouldn't contain any water as the kebabs will break while frying.
Transfer to a bowl of food processor, remove bay leaf and a cinnamon stick and let it cool.
Blitz the processor until the mixture become smooth.
To prepare the kebabs, make two balls and sandwich them together with a teaspoon of filling. Press gently between your palms to stick together.
Heat little oil in a non stick frying pan and shallow fry on both the sides till brown on a medium heat.
You might also be interested in some Bohri dishes that often grace the thaal on a New Year eve.