The month of Ramadan is going on! This festival brings a lot of delicious food along with it, that is cooked in every Muslim household and enjoyed with family before sunrise and after sunset. Also, the streets are full of delicious traditional food items such as Biryani, Kebabs, Spring Rolls, Stuffed Tandoori Parathas, Samosas, Mithais etc, which are absolutely lip smacking.
Among all these delicious food items, Kebabs are the most popular ones. It is said that these Kebabs were traditionally made in Middle Eastern countries and were later brought to India by visitors and armies. There are different types of Kebabs that is made during the time of Ramadan, from vegetarian to non vegetarian ones. Dahi Ke Kebab, Seekh Kebab, Galouti Kebab, Banjara Kebab, Reshmi Kebab, to name a few. Mostly these Kebabs are made with Chicken and Mutton, but you can also use Fish, Prawns etc to make the kebabs.
To flavour this Kebabs, different kind of Dals and Spices are used depending upon the cuisine. Some of the common used spices to make these Kebabs are bay leaf, star anise, cloves, black cardamom, dry red chillies, green cardamom, saffron etc.
Therefore, we thought of making 4 Kebab recipe that are very popular in India and is known for its spectacular taste. Serve them along with some spicy Green Dahi Chutney and pickled onions, as it enhances the taste of these soft kebabs and also adds a crunch to it. Here are 4 mouthwatering and melt in mouth kebabs that you can enjoy during Ramadan or you can make them as a starter for your house parties or special occasions.
Haleem, a delectable traditional Ramadan delicacy which is especially made during this time. Haleem is a delicious stew which is made with mutton, broken wheat, urad dal, yellow moong dal, chana dal and spices. It is slow cooked to form a thick gravy and then it is topped with ghee and caramelized onions.
But here, we have made Haleem Ke Kebabs, which is also made with Mutton on the bone is the same ingredients. Here also the same process id done, but later meat is separated from the bones and pulsed to get a coarse mixture.
It is added to a pan along with saffron, chillies, spice powders, dals and cooked to a thick paste. This mixture is then shaped into rounds patties and shallow fried till they turn golden brown.
So if you want to make something different from the usual kebabs, you can definitely give this one a try.
Chicken Galouti Kebab Recipe are known as the most soft kebabs. It is said that they were made in the royal kitchen for the Mughal King who couldn’t chew food from his teeth.
This Kebab is also a popular street food in Lucknow and North India. ‘Galouti’ literally means soft, melt in the mouth. A simple yet delicious kebab where the meat is usually tenderized and mixed along with spices, shaped into a kebab and shallow fried. Raw Papaya is used in this Kebab to make it even more soft.
Flavours of saffron strands, rose water, Mughlai meetha attar, Kabab chini powder and cardamom powder makes these Chicken galouti Kebabs stand out in taste.
Kebabs are an integral part of Mughlai cuisines. And it is also an important part of the meal during Ramadan.
Mutton Shami Kebab Recipe is one such scrumptious Kebab, that belongs to Mughal Cuisine. To make this kebab, Mutton pieces are boiled along with Bengal gram and whole spices. It is later blended to form a dough, shaped into a flat disc and shallow fried on a tawa.
Fresh mint leaves, onions and green chillies are added to make these Mutton shami kebabs more flavourful.
This one is our absolute favourite! Chicken Seekh Kebab Recipe is a flavorful starter made with minced chicken and is mixed along with flavorful spice powders. It is a simple recipe to make and you can easily make them for a large crowd.
So next time you have a North Indian menu for your house party, do make this Kebab and we are sure everyone will love it.
Seek means skewers. The mixed chicken is then molded onto a long steel skewers and placed in tandoor. The chicken is cooked in the harsh heat inside tandoor which creates a charred flavor. The seekh kebab can also be cooked over a flat tawa and roasted until it is golden brown.
We have cooked the Chicken seekh kebabs on a pan. But to get the smoky charcoal flavour to the kebabs we have coal smoked the sheek kebab mixture before pan frying them.