Shikampuri Kabab (meatless)

My second recipe for this meatless dishes theme is again a kabab. But this time It is a starter recipe. SHIKAMPURI KABAB is one of the most popular meat based recipe in Hyderabadi cuisine. It is a minced lamb kabab stuffed with seasoned hung curd and then shallow fried starter. I changed this popular meat snack in to meatless with finely chopped babyjackfruit. Let's check the recipe..
INGREDIENTS:---
Baby jack fruit  --- 250 gms finely chopped
Onion  ----  1 big finely chopped
Ginger  ---- 1/2 inch piece finely chopped
Garlic  ---- 5 cloves finely chopped
Bengal gram --- 2 tab sp
Mint leaves --  1 tab sp chopped
Coriander leaves ---  1 tab sp chopped
Dry red chillies -- 2
Lemon juice  ---  1/2 tab sp
Salt to taste
Ghee  ---- 1 tab sp
Oil for deep frying
Shahi jeera (caraway seeds) --  1/2 tea sp
Maida  --- 1 tab sp mix with 3 tab sp of water in to a thin paste
STUFFING:---
Yogurt ---  1 cup
Green chilli --- 1 chopped
Onion --- 1 big chopped
Fresh mint leaves ---- 1 tab sp chopped
Salt to taste
Roasted cumin seeds --  1/2 tea sp
Onion rings to serve
Green chutney to serve
METHOD:--
1. Heat oil for deep frying in a pan, add onions and fry till brown. Drain on a absorbent paper  and set a side.
2. Heat ghee in a pan add shahi jeera let them crackle then add broken dry red chillies, chopped ginger and garlic fry for a while then add chopped jack fruit sprinkle half tea sp salt stir well and cover and cook for five minutes, stirring occasionally.
3. Soak Bengal gran for half an hour, drain water and add dal to jack fruit mixture mix well and cook for one minute.
4. Add chopped coriander and mint leaves mix well cover and cook for five more minutes. Remove from heat and set a side to cool.
5. Grind the cooled jack fruit mixture with lemon juice in to a coarse paste (don't add water ) take it out from the blender jar and divide in to equal portions and set a side.
                                                         

FOR STUFFING:---
1. Tie yogurt in a muslin cloth and hang to drain for an hour or till most of the moisture has drain away.
2. Take out the hung curd in to a bowl add roasted cumin seeds, chopped mint leaves, salt to taste, chopped onion, chopped green chillies mix well and divide in to equal portions.
NOW LET'S CHECK HOW TO MAKE SHIKAMPURI KABAB:--
1. Flatten each portion of jack fruit mixture and place a portion of yogurt mixture gather the edges, shape in to a ball and flatten slightly.
2. Heat 2 tab sp of oil in a fry pan dip the kababs in maida paste, place this kababs and shallow fry turning all sides this will take three to four minutes cook both sides till lightly browned, cook all the kababs in the same way.
Serve hot with onion rings and green chutney.
This is my second post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 Check how to cut baby jack fruit here

Shahi Kofta Pulao (meatless)

Meatless dishes is my theme for first week in this month BM. Meatless dishes means we have to give a twist with a vegetarian ingredient to a popular meat dish. When I choose this theme first I think about Awadhi cuisine because Awadhi cuisine has a lot of meat recipes. I wanted to try a recipe with Kofta because koftas are normally made with minced meat. I find this Shahi kofta pulao different, normaly we add koftas in to a gravy or we serve them like a starter, but in this recipe koftas are mixed with rice. In the original recipe koftas are made with chicken mince. I changed this chicken mince balls in to vegetarian. So let's check this meat balls recipe in to meatless dish.
Shahi murgh kofta pulao from Sanjeevkapoor
INGREDIENTS:--
Rice  ---  1 and half cup
Soya chunks (granules) -- 200 gms
Garam masala  --- 1/2 tea sp
Red chilli powder  --- 1/4 tea sp
Raisins  ---  30
Cashewnuts --- 20 droken in to small pieces
Ginger ----  1/2 tea sp chopped
Maida  ---  1 tab sp
Bread crumbs  ---  2 tab sp
Fresh coriander leaves ---  2 tab sp chopped
Salt to taste
Oil  for deep frying the koftas
Ghee  ---- 2 tab sp
Cardamom --  4
Cinamon  ---  1 inch stick broken
Cloves  ---  5
Onion ----  1 big sliced
Ginger garlic paste  --- 1 tea sp
Cococnut milk  --- 1 cup
Water  ----  2 cups
                                                    

METHOD:---
1.  Take 3 cups of water in a pan add  a pinch of salt  bring to a full boil then add soya granules and cook for 10 minutes,
2. Strain the water and pour some cold water and leave it a side, after ten minutes squeeze the water from soya granules, make it sure you have to squeeze all the water from the granules.
3. Take soya granules in a blender jar and run the blender for few seconds to make a course paste of the soya granules.
4. Take the soya granule paste in to a bowl add red chilli powder, salt to taste, garam masala, maida, chopped ginger, chopped coriander leaves, bread crumbs mix all these ingredients well to combine every thing.
5. Make small balls out of this mixture, flat the ball, stuff with two raisins and cashew pieces again roll it in to a ball.
6. Heat oil in a deep frying pan and fry this balls till you get a nice brown color remove and set a side.
7. Wash rice, add 2 cups of water and set a side.
8. Heat ghee in a pan add cloves, cinamon, cardamom let them crackle then add onion slices and fry till onion turn in to soft.
9. Add ginger garlic paste fry for a while then add coconut milk, rice which is soaked in 2 cups of water (with water), salt to taste mix well cover and cook in a low heat till done.
10. Just before remove from heat add fried koftas to the pulao mix gently, cover and leave it on a low heat for 2 seconds and switch off the heat.
Let it sit for a while then serve hot with onion raita.
This is my first post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here