Shami Kabab Recipe ( Beef Kabab )

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami kabab is a very traditional and popular Pakistani recipe; typically, every household in Pakistan prepares shami kabab. It can be cooked with mutton, beef, lamb, and chicken.

But I prefer to make shami kebab with chicken; the real taste of shami kebab only comes with mutton and beef.

In most houses, shami kebab is made with mince, but I did use beef boti(meat). If you want reader keba,o you will have to make it with small pieces of meat.

Perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, cooked all together in water, and then blended well right after giving it kebab shape; dip it in egg batter, then fry. Egg dipping is an optional choice for you.

                       

I never do it; I simply fry it in the pan and then serve. Shami kebab goes well with paratha, naan, pulao, and biryani. i

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them, then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to the kebab. After blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat, then put coal in it and drizzle some ghee over the charcoal and cover the lid properly. Leave it for 10 minutes so that the smoke can be absorbed properly. 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it, so let the go-ahead to learn how to make tasty Shami kababs.

If you have tried this Shami Kababs Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a pot, put beef meat pieces and spices. Stir them well and bring to a boil, then cover the lid and let it cook for about 1/2 hour.

                             

Remove the lid,d then add soaked dal chana; allow it to cook for another 30 minutes.

                    

Keep stirring occasionally till meat and dal are tender before the water dries up. Remove from the flame and let it cool down.

                                

In a food processor, add fresh green spices, chop for 50 seconds, then put he cooked meat to discard all whole spices except a few spices.

                              

Blend them till turnintoo a fine paste. Repeat the same process with all the remaining kebab meat, and take it out in a large bowl/plate. 

                 

If seemed a bit dry,y you can add 1 or 2 eggs and chopped onion into it, then mix them all together.

Divide equal portions of the meat. Take one ball,l flatten it between your palms, ms and  place it on the tray one by .one           

                             

Now place the tawa/frying pan on the stove, add oil/ghe,e heat it, and slide e shami kebabs in the oil/ghee; shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side for 3 to 4 minutes or until nicely golden brown on both sides.

                   

Place all kebabs on a kitchen paper towel.

                  

Now transfer to the serving plate or tray. ay Serve hot with ketchup and sauce.

      

Kulfi Falooda Recipe

Kulfi Falooda || Falooda Kulfi || How to Make Kulfi Falooda at Home with step-by-step photos

Kulfi Falooda is one of the easiest Pakistani desserts that you can make at home. There are many variations of kulfi falooda that I have eaten off the street. I have already shared another recipe for kulfi and a falooda sev recipe.

Kulfi Falooda is mainly a rich and delicious frozen dessert with kulfi topped with falooda, rose syrup, and dry fruits. It is one of the popular summer desserts equally loved by kids and adults alike. Many street hawkers make a killing selling popular summer desserts like kulfi falooda, absolutely refreshing, cooling, and outright delicious.

                       

                                                                                

Kulfi,falooda sev, and dry fruits as its main ingredients of this recipe. By the time I didn’t have enough dry fruits for garnishing on top of kulfi falooda, I had just that I could use in making kulfi; that’s why I didn’t use it on top for garnishing

Kulfi falooda is not a drink but rather a creamy frozen dessert accompanied by chewy falooda, which has been flavoured with rose syrup 

Here I prepared kulfi falooda besides mango kulfi as well- nothing had no intention of making mango kulfi, but I prepared it without planning of recipe; this is the reason I am sharing this also. As I mentioned above, I have shared a food recipe in my previous post. Kindly follow the given link in the ingredients list.

For more Delicious Desserts:

Almond stuffed dates

Besan halwa

Lauki halwa

Falooda ice-cream

Lab-e-Shireen

If you have tried this Kulfi Falooda Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

Full-fat milk is necessary for achieving the authentic flavor of kulfi. If you don't have kulfi molds, you can use stainless steel glasses or small katoris instead. Keep in mind that kulfi expands as it freezes, so avoid filling the molds to the brim. 

 

If you don't have falooda sev or cannot make it at home, you can substitute it with cooked vermicelli that has been soaked in cold water for a few minutes. Additionally, you can use store-bought kulfi in place of homemade kulfi. Feel free to add extra toppings such as jelly, rabri, or freshly cut fruit.

To prepare this recipe, heat the milk in the wide-bottomed wok/pan on medium flame. Then add sugar and crushed green cardamom.  

                         

Stir to mix well until sugar is dissolved. Let the milk cook on low-medium flame till it reaches half its original quantity, stirring in between

                                 

Then add khoya and roughly chopped almonds and pistachio into the milk. Stirring until it further reduces to almost one-third of its original quantity,y like a very thick milk.

                             

Turn off the flame and allow it to cool. ol, Once cool, place the mixture in the fridge for two hours.

                    

Next, take the mixture out of the fridge and whisk it well. Pour the mixture into the kulfi moulds and close the lids. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 8 hours.

                              

Once the kulfi sets, place the kulfi moulds in lukewarm water for a few seconds to help them unmould easily. 

                                

Now at this stage, you can insert an ice cream stick in the kulfi and serve

                                 

Secondly, cut the kulfi into pieces, then put some falooda sev. Drizzle some rose syrup over the kulfi falooda and sprinkle some chopped nuts if available.e

                            

Serve and Enjoy!

                       

To prepare this recipe, pe peel and cut the mango into chunks and make it puree in a hand blender or grinder jug

                      

Mango puree is ready. 

                     

Heat the milk in the wide-bottomed wok/pan on medium flame. Then add sugar. Stir to mix well until sugar is dissolved. Let the milk cook on low-medium flame till it reaches half its original quantity. Keep on stirring in between; add khoya.

                        

Roughly chop almonds and pistachio into the milk

                             

Keep on stirring till it reduces further. Towards the end, add mango puree to the mixture. Stir to mix up very well.

                     

Turn off the flame and allow to cool. Once cool, place the mixture in the fridge for two hours

                        

Next, take the mixture out of the fridge and whisk well. Pour the mixture into the plastic container, then sprinkle some chopped nuts, and close the lid

Place the kulfi container in the deep freezer and allow it to set overnight or at least 8 hours.

                            

Once the kulfi sets, take it out of the freezer_and put it in lukewarm water for a few seconds.s

                                     

Scoop it out onto the serving plate/bowl and serve!

                                         

Labe Shireen Recipe

Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

Lab-e-Shireen is a rich Pakistani 'custard and fruit' dessert based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.

It is most enjoyable because it is served on any special occasion, such as Eid, etc. This is prepared from milk, custard, vermicelli, dry fruits, cocktail, and  fruit jelly

                      

This is my hot favorite dessert; I must prepare it for any special occasion, so give me the go-ahead to know how to make this yummy dessert 

If you have tried this Labe Shireen Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.

Repeat the same procedure for making the 2nd jelly.
                           

In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.

Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour; mix until well combined, and set aside.

                                 

Add vermicelli to the milk pan and let it cook until it softens. 
        

Now add the custard mixture and keep stirring on a low flame; allow to cook another 1 minute, add 3 drops of kewra essence and food color, and mix. 

                       

Once the custard is thickened, remove it from the flame and transfer it to the serving bowl.

                    

Now add all ingredients, stir to mix them, then add the remaining ingredients and mix them together. 

                             

Now, garnish with some jelly, dry fruits, and chocolate chips, and keep it in the refrigerator for 2 hours. Now, it's ready to serve