Pakistani Pakora Dipping Sauces

Pakora Dipping Sauce (Tamarind)

Ingredients:

1/4 pound tamarind pulp

1 teaspoon salt

1/4 teaspoon red chile powder

2 teaspoons sugar

1/2 cup water

Cooking Instructions:

Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle. If its already ground, then just mash it and mix other.

Pakora Dipping Sauce (Yogurt)

Ingredients:

1 cup yogurt, plain

1 tablespoon garlic, minced

1 tablespoon ginger, freshly grated

Cooking Instructions:

In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt and mix well.

Shami Kabab

Ingredients:

500 g lean ground beef

100 g Chana dal

1 onion, skinned and roughly chopped

7-8 garlic cloves, skinned

1 inch piece of ginger, peeled and roughly chopped

4 black cardamoms

1 tsp. cumin seeds

1 inch cinnamon stick

1 tsp. whole black pepper

6 Whole cloves

2 tsp. Chili powder

1 tsp. salt

300 ml water

1 egg beaten

1/2 cup finely chopped fresh coriander leaves

3-4 green chilies, finely chopped

Oil for shallow frying

Cooking Instructions:

Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.

Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. Add coriander leaves and green chilies to the paste and mix well. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil. Serve hot with Pullao, Nan, and Podinay ki Chutney.

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