Trending Now
- Chennai Kolathur constituency TVK MLA V.S.Babu has been hospitalised due to breathing difficulties.
- “The CM’s body language is contrary to human dignity. As he holds a great responsibility, it would be beneficial for him to be extremely mindful of his body language in the future.” – VCK leader Thirumavalavan (in a social media post)
- “We achieved victories in the Anna Nagar and Mayiladuthurai by-elections even while MGR was alive.” – Former DMK Minister Duraimurugan (to the press at Arivalayam)
Kitchen Corner
Mutton Shami Kebab Recipe
April 19, 2018
How to Make Mutton Shami Kebab
1.In a bowl soak ½ cup of chana dal for 30 minutes.
2.Heat 2 tbsp ghee in a pressure cooker. Add cinnamon stick, mace, cloves, bay leaf, green cardamoms, black peppercorns and brown cardamom. Mix them thoroughly.
3.When they crackle add mutton Keema to it.
4.Now add salt and red chilli powder.
5.Mix it thoroughly and cook for a minute.
6.Add soaked chana dal and mix it well by adding a cup of water.
7.Pressure cook the mixture until the mutton gets soft.
8.After 1-2 whistles remove the cover and mix it well.
9.If water remains, cook till the mutton dries up.
10.Grind and then refrigerate for 30 minutes to get a thick paste.
11.Mix onion, green chilli and lime juice to this paste and mix thoroughly.
12.Make flat balls out of this dough and refrigerate for another 10 minutes.
13.Heat a tbsp of ghee in another pan and shallow fry the kebabs from all sides until golden brown.
14.Place them on an absorbent paper and serve hot.
Key Ingredients:.
Mutton Keema, Chana Dal, Ghee, Cinnamon Stick, Mace , Cloves, Bay Leaf , Green Cardamoms, Black Peppercorns, Brown Cardamom, Salt, Red Chilli Powder, Water, Onion, Green Chilli , Lemon
