|
|
|
|
|
|
|
|
|
Another reason to plug the jumbo patty is the saddening news from the Olympics Organisers that wrestling is going to be excluded from the sporting event from 2020. Legendary wrestlers from past aren't going to enjoy celebrity status for long. Instead of singling out a person, we thought we would let this be a salute to all of them. The word pehalvan once evoked inspiring or awe-striking images of giant sized strongmen envy of all lesser — skinnier, puny by comparison — mortals. Unfortunately for people like, us with a larger than normal appetite, the size of shami kebab too has shrunk steadily with passing years. What was once prescribed for cocktails is now the norm for the regular fare! It takes little trouble to rustle up and tastes great. Method
Heat oil in a pan add whole spices and when they begin to turn colour, the onions, and stir-fry till golden then add a cup of hot water, along with powdered spices and cook the onions till a thick sauce is obtained. Arrange jumbo kebab on a platter and pour the sauce over it. Enjoy with steamed rice or phulka.
|
||
|
|
||
To
be honest we would have liked to give this dish crafted out of left
over keema for shami mix after a kebab-biryani
party a more literary name, something like Rustam or Dara but somehow
the exclamation that greeted this newborn has stuck in our mind.
Boil the mince with chana daal and other ingredients, except green chillies, ginger and mint/coriander, with very little water under pressure for five minutes. Let it cool then remove whole spices and discard. Grind to a fine, not too moist, paste. More like soft dough. Roll into balls of even size, press flat pace a small filling prepared with green chillies, ginger and mint, reshape in balls and large patties. Shallow fry on a frying pan turning once gently with a spatula till a crisp brown layer is formed.
