Chef Sabir Khan from Jaypee Greens Golf and Spa Resort shares these easy-to-make recipes this Ramzan
It may not seem like it, thanks to the the global pandemic, but we are smack in the middle of the holy month of Ramzan. The month is typically marked by feasting with friends post sundown. Today, with everyone being restricted to their homes, Ramzan dinners are a much smaller, not to mention, a simpler affair involving only family members. Which may also be a good time for you to experiment a bit in the kitchen, isn’t it? Which is why, we got Chef Sabir Khan, the tandoor chef from Jaypee Greens Golf and Spa Resort to share some his favourite recipes with us for you to cook. Ready?
1. Mutton Shami Kebab
500 gm Boneless Mutton
1 cup chana dal
½ tsp Turmeric/powder
10 cloves garlic
2 inch Ginger
3 green chillies finely chopped
¼ pecans finely chopped
3 spring mint leaves/pudina
Salt as required
Oil as needed
4 Red Chillies
1 teaspoon black pepper powder
½ inch Cinnamon stick
½ tsp Shahi Jeera
2 Black Cardamoms
Wash and soak chana dal for minimum 1-2 hours.
Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
Add finely chopped onion, chopped green chillies, chopped mint and coriander and mix nicely till everything incorporates well.
Heat a wide pan and grease it with 1-2 tablespoon oil.
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
Mutton Shami Kebabs are a perfect snack option during Ramzan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.
½ tsp boneless lamb mutton
150 gm moong dal
100 gm broken wheat
500ml desi ghee
4 Bay leaves
1 gm saffron
30 gm green chilly paste
10 gm turmeric powder
6 gm mace
10 gm green cardamom
50 gm ginger paste
50 gm ginger, grated
150 gm onion, fried
3-4 litre lamb stock
Salt to taste
Wash and soak all the lentils and broken wheat together for two hours.
Take a heavy bottom handi and add ghee to temper it with whole spices- cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with choice of breads.
3. Falsa Sharbat
250 gm Falsa
2 tbsp Sugar
8-10 Mint leaves
6-7 Ice cubes
Blend some washed Falsa along with sugar, lemon juice and mint leaves in a blender and strain.
Add ice cubes, mint leaves and sliced lemon in a glass.
Pour Falsa into it.