The only thing that describes me this week is ‘plain bored’. I am bored with the same old routine at work, I am bored with the curtains in my bedroom, the upholstery, the colour of the walls, the books that I am reading, the conversations surrounding me – the long and short of the story is that I am bored with each and every thing around me. Since, the boredom is in midst of the festival season with much happening around, it has more to do with my mind than externalities. So, the best option is to divert the mind towards more interesting and creative avenues. For me nothing is more relaxing and therapeutic than cooking.
Also, it was my in-laws’ wedding anniversary; the occasion demanded that something special had to be churned out of the kitchen. The husband had already planned to order out chicken dum handi biriyani from this small joint in R. K. Puram called Al Kauser. These guys make the most amazing dum biriyani and kakori kebabs. So I decided to make my ‘Easy Shammi Kebabs’ to go with the biriyani. These kebabs are hassle free, very fragrant, and absolute crowd pleasers. All in all, perfect as starters or with biriyani to get adulations with much sweat…
What all is required:Minced mutton/lamb: 250 gms
Split Bengal gram (chana daal): 100 gms
Onion: 2 big (roughly sliced)
Ginger: 1 inch piece (coarsely chopped)
Garlic cloves: 6 (coarsely chopped)
Garam masala: 2 black cardamom, 6 green cardamoms, 6 cloves, 1 inch piece cinnamon, 1 leaf mace, 6-8 black peppercorns
Cumin seeds: ½ tsp
Bay leaf: 1
Tumeric: ½ tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Salt to taste
Egg: 1
Green chilies: 2 finely sliced
Fresh mint leaves: 1 handful (coarsely chopped)
Cashew nuts: 12 (coarsely chopped)
Refined oil 1 tbsp + enough to fry
Kewra essence: a few drops
How to make it:Soak the Bengal gram in water for about an hour. Drain.
Mix half the mint leaves and the chopped cashew nuts, set aside.
Pressure cook the minced meat, soaked Bengal gram, onion, ginger, garlic, garam masala, cumin, bay leaf, tumeric, salt red chilli and coriander powders with a little water.
Cool the cooked meat, remove the bay leaf and make a fine paste in the grinder.
Add the egg, green chilies, half the mint leaves, kewra essence and 1 tbsp oil to the minced meat and mix well, remove any lumps or whole spices.
Form medium sized balls, stuff each with a little mint and cashew mixture, shape into patties.
Shallow fry the kebabs in hot oil. Makes about 12 kebabs and can be served with mint chutney.
For vegetarians, who might feel left out, substitute the minced meat with equal quantity of raw jackfruit and substitute the egg with about 2 tbsp of corn flour or lightly roasted besan (gramflour).
For vegetarians, who might feel left out, substitute the minced meat with equal quantity of raw jackfruit and substitute the egg with about 2 tbsp of corn flour or lightly roasted besan (gramflour). 
