Out of all the kebabs, shami kebabs are one of my favorites. Invented for a toothless nawab of Lucknow during the reign of the Mughals in India, these kebabs were made so fine that no teeth would be required to eat them and they would just melt in the nawab’s mouth. Or so the story goes. Who knows what the truth is. But whatever be the origin, my taste buds are thankful for their existence.
The recipe for these shami kebabs differs slightly than the tunde ke kebabs I have posted earlier. While both of them are soft and silky smooth in the mouth, unlike the tunde ke kebabs, shami kebabs have a mint-onion stuffing in them. And while the original tunde kebab recipe claims to have 160 spices in it, the spices more or less in both the recipes I use are the similar with a slight variation in the quantities.
With Superbowl this Sunday and game day recipes doing the rounds, I too have a recipe to share with you today that’s perfect for this weekend and won’t be that waist damaging.
Minced chicken combined with asian flavors make some delicious chicken burgers and if you make mini versions of them they are perfect treat to serve up while watching the Superbowl. A serving of these asian chicken burgers is 360 calories, and will be less if you choose to make sliders instead.
The recipe is adapted from the asian chicken burgers recipe in the Best and Lightest cookbook.
During the weekend we met up with our friends and one of them mentioned how she had made nankhatai for evening tea the other day. And that how quick it was. I was reminded how I had not made these eggless indian cookies for a while now and thought I should.
So yesterday I made them from a recipe that I posted 4 years back. The previously posted nankhatai recipe is now updated with a printable version and you can check it out here. A few people have used the recipe to give as diwali gifts too . Since diwali is not any time soon, you can just bake them for a nice evening time snack. The hint of cardamom combined with rich taste of ghee, make this cookies a great tea time treat. Generally made with all purpose flour, I use whole wheat to make them a little healthier.
Besides talking about nankhatai, we had a great weekend. V was out the whole week for work and came back on Saturday. Three of his Duke friends were also in town for the weekend and it was two days filled with drinking, eating and lot of fun.