Crab Masala & Shami Kabab

This is a masala gravy that we make at home often and goes well with prawns,mussels,chicken,mutton and eggs.So you may substitute crab with any of these but adjust the time for cooking accordingly. Straight to the recipe now:
Ingredients
Crab-250g( cleaned and cut into pieces-remove the dead man fingers,a spongy stuff and the smaller claws)
Onion-1 medium
Potatoes- 2 medium size
Tomatoes-2 small
Green chillies-3(slitted)
Ginger-20g(pounded)
Garlic-8pods(pounded)
Red chili powder- 1 tsp
Coriander powder-4 tbsp
Turmeric powder – 1/2tsp
Pepper- 1/2 tsp Powder
Grated Coconut -1/2 cup
Coriander leaves-a bunch-chopped
curry leaves -2 sprigs,chopped
Oil-1 tsp
Salt - as rqd
Water-as rqd

 















Method
Marinate the crab pieces with a little turmeric,salt and chilli powder and leave it for 5 minutes.Chop potatoes&tomatoes into medium size pieces.Chop onion into smallpieces.Add the marinated crabs and the remaining spice powders,onion,tomato potato,green chilli,ginger and garlic.Add 1/2 cup water and 1tsp oil.Add salt as rqd.Cook it for 7-8minutes till the crab gets cooked.You can make out from the appearance of the flesh.Grind coconut into a smooth paste.Now add the coconut paste to the cooked crab.Add coriander leaves and curry leaves.Add water if you want a thinner gravy.Mix everything well and cook it over a medium flame for 3-4 minutes.Serve hot with steamed rice or chappathi.I love this gravy with Mutton especially.
 
















Kababs/Kebabs seem to have come from Iran originally...Seems to be a Persian influence altogether.'Kebab' means broiled meat.Wherever be the origins one may trace it to, it is an absolutely wonderful dish for most nonveg lovers and no wonder it is so popular all over the world.Even the British walk into an Asian take away here and ask straight away for chikken tikka and kebabs!!The variety of kababs are amazing, like the more popular

sheekh kabab

nargis kabab,shami kabab,Bihari kabab,Reshmi kabab,Chapli kabab,Peshawari kabab,etc and the not so common Chelo kabab,Luleh kabab,Tas kabab,Kabab e soltani,Kabab e kafqasi,Chenje kabab,Mahi kabab(Fish kabab),

Bannu kabab

Jujeh kabab etc etc...!!.Shami kabab is considered to be a Tehranian hamburger.It is quite a common variety of Kebab in India and Pakistan.

Ingredients


minced Mutton-250g
Egg-1
Onion-1 small
Green Chilly-4 chopped
Bengal Gram/Chana dal-50g( soaked overnight )
Garlic-7pods
Cumin Seed-1/2tsp
Cardamoms-2pods
piece Cinnamon-1/2 " piece
Ginger -1/2 "piece
Pepper corns-6
Red Chillies-3
Ghee-as rqd

Method
Add reqd amt of water(say 1 1/2 cup) to the minced meat and salt as rqd, and allow to cook over medium flame till the meat becomes tender and all the water is absorbed.Grind the meat into a fine paste.
Now grind together ginger,grlic,cardamom seeds,cinnamon,pepper corns, red chillies and the soaked gram dal into a fine paste.Mix it with the ground meat thoroughly.Beat the egg well and add it to the mixture to make a uniform dough.Add finely chopped green chillies and onion to the dough and mix them well.Shape them into small patties or flat circles as kebabs. Heat ghee and deep fry the kebabs till they become golden brown.Serve with Chilli chutney or any sauce of u'r choice!!

  

Curry Mela by Bachelor Cooking