tag:blogger.com,1999:blog-1759082955030382898.post2448010655345752845..comments2023-08-11T01:16:11.186-07:00Comments on Hyderabadi Recipes from Anjumsrasoi: Shami kabab and shikampur kababUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1759082955030382898.post-68348005411612422532016-03-31T14:30:10.753-07:002016-03-31T14:30:10.753-07:00I find using an ice cream scoop ,I get equally por...I find using an ice cream scoop ,I get equally portioned kebabs. Which I place on parchment paper and freeze on a tray in the freezerSantehttps://www.blogger.com/profile/13564237208210437032noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-85433995892892870212015-10-02T05:33:39.247-07:002015-10-02T05:33:39.247-07:00Dear sister,
Shamis taste good if they are shallow...Dear sister,<br />Shamis taste good if they are shallow fried. However if you want to fry deep, better you add small quantity of raw mince while grinding, to avoid breakage.anwerquadrihttps://www.blogger.com/profile/09636426670923352755noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-56770193682862759322015-10-01T02:50:28.309-07:002015-10-01T02:50:28.309-07:00Hi Anjum,
If I am deep frying these, how much sho...Hi Anjum,<br /><br />If I am deep frying these, how much should be the heat to ensure the kababs dont break apart?<br />Please guide.<br />SBhttps://www.blogger.com/profile/15525607449859480685noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-53072820092678319812015-05-17T02:36:39.173-07:002015-05-17T02:36:39.173-07:00Made it yesterday it's very tasty.Made it yesterday it's very tasty.Anonymoushttps://www.blogger.com/profile/02128835506016833111noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-67384930253115686822014-09-19T08:12:21.203-07:002014-09-19T08:12:21.203-07:00 Will you plz tell how to make korma plz plz Will you plz tell how to make korma plz plzAnonymoushttps://www.blogger.com/profile/07220375540864340219noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-7180431589565092332014-08-11T06:17:48.066-07:002014-08-11T06:17:48.066-07:00Thanks for this post, as shami is one my all time ...Thanks for this post, as shami is one my all time favorite.<br />I tried to make it, but it took too long to grind the meat, though I had cooked the meat to tender. When I tried too much, the mixture became paste, not threaded. <br />So, which jar and blade I should use for grinding? And what are the other thing, I have to take care for?anwerquadrihttps://www.blogger.com/profile/09636426670923352755noreply@blogger.comtag:blogger.com,1999:blog-1759082955030382898.post-77288312983128184202014-06-22T01:01:21.734-07:002014-06-22T01:01:21.734-07:00I have ben trying to make them and got 80% success...I have ben trying to make them and got 80% success as the last time I tried they did not disintegrated during frying. My mother also adds Khopra, til and mong phally.<br /><br />Before frying She makes a sort of pit (gad'ha) in the whole mixture, put one spoon pure ghee and extinguish a coal piece and cover the mixture tightly immediately. It give s a very nice flavour and kabab smells goodAKhanhttps://www.blogger.com/profile/05801015442052794283noreply@blogger.com