Monday, 17 September 2012

Soya Shami Kebab… For Vegetarians Who Want To Indulge In Non Veg Delicacies, Step Wise


DSC_2320-001
Hello!
Today I’m back with my favorite, the kebab. My regular readers would know my love for the kebabs. There was a time when I used to post kebab recipes very regularly and I did realize that I have not posted any, in the last few months. So like getting back to active blogging I tried to get back to making some kebabs too..
Since, the theme of ‘Only’ event for this month is Soya hosted by Preeti, I wanted to indulge in a soya kebab. Texturally, soya has  quite a close resemblance to meat and that comes to the advantage of the vegetarians who want to indulge into non-veg delicacies, in a vegetarian way. I’m amongst them and hence I do use soya to replace meat.
Today I have indulged into a very popular kebab,  the Shami Kebab. Shami kebab literally means Syrian kebab (Sham) in Arabic. This kabab almost appears like a patty or cutlet which is pan fried and served with mint or coriander chutney, sliced onions and lemon juice. It is a nutritious and healthy kebab. This kebab is extremely popular in India, Pakistan and Afghanistan.
A typical shami kebab  is made of minced mutton, ground Bengal gram (chana dal) and spices. It can be made with any meat either the beef, chicken or mutton but a traditional Shami Kabab made from mince meat are round patties filled with spicy surprises and the tangy `kairi’ or raw green mango. The uniqueness of this kebab is the masala which is a zealously guarded family secret and prepared by women in the royal family. Shami kebabs are royally prepared during the Iftar parties during the Ramzan season or on Eid days along with sheer kurma.
There are various theories regarding it’s origin.  i) Some are of the opinion that these kebabs were introduced to South Asia during the Mughal Era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. ii) The second theory states that the word Sham is evening in Hindi and Urdu and Sham-e-Awadh means an evening in Lucknow of yore since the time of Nawab regime. iii) The third theory says that  Shami Kababs had originated from the famous village of Sham Churasi in the Hoshiarpur district of Punjab. ( Reference Wikipedia and VahReVahChef)
Since it is authentically made using meat, this is my take on making a veg and vegan version. I’ve avoided the use of clarified butter in cooking the kebabs but those who do not mind indulging in more calories, do not hesitate to use the ghee. The veg kebab might not be as succulent  as the non veg version as soya does not have any fatty tissues to it plus it can not be ground as fine as the meat, but flavor wise this kebab rocks. It is almost as good as a meat kebab.

Soya Shami Kebab

DSC_2318-001

Soaking Time: 1hour

Preparation Time:20mins

                    Cooking Time:2-3mins per Kebab

Makes: about24

Serves:6

Ingredients

20oz Soya Granules
1 medium onion roughly chopped
1/2cup soaked Bengal Gram/ Chana dal
2tbsp coriander powder
juice of half lemon
a large pinch garam masala
2tsp red chili powder
2tbsp oil
oil for shallow frying
cornstarch
1-2 bread slices/bread crumbs

Whole Spices

2red chilies
5-6 green cardamom
1black cardamom
2 small pieces cinnamon
8-10 black peppercorns
DSC_2334-001

 

 

Method

DSC_2274DSC_2275
Soak the soya granules for 15-20mins and Bengal Gram for an hour, in water. Drain the water from the lentils. Take a muslin cloth and transfer the soya granules to it. Press and squeeze out all water.
DSC_2277
Heat oil in a pan and add all the whole spices. Keep the flame low, so that all flavors infuse into the oil.
DSC_2278DSC_2280
Add the chopped onion and sauté.
DSC_2281
Add the soaked and drained Bengal gram, mix.
DSC_2282DSC_2283
Add the soaked and drained soya granules and mix on high flame to remove all the remaining water.
DSC_2285
Add the garam masala, chili powder, coriander powder and salt. Mix and cook for two more minutes.
DSC_2286DSC_2287
Cool and add bread slice and lemon juice.
DSC_2290
Remove all whole spices and put them in the mixer and grind. Add the soya mix and grind to a smooth paste. While grinding add one or two slices of bread. This helps in binding. Add 2tbsp oil to the mix, this helps to avoid the dryness of the soya and makes the kebab more succulent.
DSC_2292
Add the cornstarch to small portions of the mix at a time. Add enough cornstarch so that the kebabs do not disintegrate while frying. The quantity of cornstarch will completely depend on the moisture content in your mix, hence have not specified the quantity.
DSC_2291
Take small lemon size portion of the mix and with oiled hand make patty with smooth edges. Shallow fry in medium hot oil. While shallow frying ensure that the pan has enough oil to submerge half the height of the patty. Fry on both sides and remove on a kitchen towel.
Serve hot with green chutney, onion slices, lemon wedges and some chaat masala, sprinkled on top. Else roll it inside a roti with some chutney and onion for a filling kathi roll.
DSC_2306-001
If You Enjoyed This Post Please Take 5 Seconds To Share It.

24 comments:

PT said...

drooling here :) awesome clicks..

Veena Theagarajan said...

yummy and protein rich food
Great-secret-of-life.blogspot.com

Priya R said...

superb post love it

Priya
Special K Cookies



Shailaja Reddy said...

Yummy & lovely kebab.

Sutapa said...

Yummy Kebabs ...healthy too...love it!

ANU said...

wow these are awesome and perfectly done!
SYF&HWS - Cook with Spices

South Indian Cooking (SIC) Series

Amina Khaleel said...

fantastic recipe.. what delicious cutlets!! thanks for sharing...

Smita Srivastava said...

These look absolutely delicious !!!
My mom makes much similar version - instead she smokes the prepared kebab mix which adds more of yum factor !!!
Love your pics too. I'm cravvvvvvvvvving for a bite !!!!!!

Julie said...

yummy healthy & nutritious,perfectly shaped!!
Join my ongoing EP events-Oregano OR Paprika @ Foodomania

Sanoli Ghosh said...

Absolutely divine. yummy soya shami kabab. Bookmarked it dear.

Today's recipe:
http://sanolisrecipies.blogspot.com/2012/09/creamy-chocolate-cupcakes.html

Anonymous said...

Soya shami kabab looks so delicious and perfect. Crunchy and yummy. Beautiful click.



Cuisine Delights
My Monthly Event - Spotlight : "Festive Food"

Priya said...

Such a super tempting kebabs, just cant take my eyes from ur clicks.

Pari Cash said...

Hi Dear,

Your kebab are so inviting.
Do participate in my FIRST EVENT AND GIVEAWAY-SHOW ME YOUR DESSERT

Shweta in the Kitchen said...

Perfect appetizers, loved the presentation

Blog - http://shwetainthekitchen.blogspot.com/
Facebook Page - https://www.facebook.com/ShwetaintheKitchen

runnergirlinthekitchen.blogspot.com said...

Good for my veggie friends, but you know I am from Maratha, so I like those meaty ones.. will you make for me :PP ??? (just kidding)

Tadka Pasta said...

Oh yum! Won't be missing the meat in those yummy patties. Lots of texture and flavour!

preeti garg said...

I love this kebab... look so yumm

suhaina aji said...

I am.sure this will compete and win it's meat counter part. Looks so simple to prepare with all those step wise photos

nandoos Kitchen said...

yumm.. healthy kebab

Archana Potdar said...

Awesome Pari!! I want to grab them off the screen.

Nidhi Jain said...

So yummy and Healthy :-)

Rose said...

Wow looks tasty,can I know which brand soya granules used in this recipe.pls reply

Pari Vasisht said...

I used Nutrella or Ruchi brand.

Pari Vasisht said...

I used Nutrella or Ruchi brand.

LinkWithin

Related Posts with Thumbnails