History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Ingredients for Shaami Kebab Sandwich With Mozzarella Recipe
Mutton Mince 1 1/2 cups
Split Bengal gram 2 tablespoons
Green cardamoms 2
Cinnamon 2 inch stick
Salt to taste
Ginger finely chopped 1 inch piece
Garlic finely chopped 10 cloves
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Coriander powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Onion finely chopped 1 large
Fresh mint leaves chopped a few sprigs
Fresh coriander leaves chopped a few sprigs
Lemon juice 1 tablespoon
Egg beaten 1
Ghee to shallow fry
Bread 8 slices
Butter 1/2 cup
Green chutney thick 1/2 cup
Lettuce a few leaves
Tomatoes sliced 2 large
Mozzarella cheese grated 1 cup
Wash the mutton mince thoroughly and drain. Wash and soak the chana dal for half an hour. Add chana dal, cardamoms, cinnamon, cloves, one cup of warm water and salt to the mince and cook till dry.
Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masalas powder, peppercorns, coriander powder and cumin powder. Cool and grind to a fine paste and knead well. For stuffing mix together finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.
Divide the mutton mixture into lemon-sized balls, flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into kababs and dip in the beaten egg. Heat a tawa and shallow fry the kababs on both sides with ghee till golden.
Drain onto an absorbent paper. Apply butter and green chutney liberally on all the bread slices on one side only. On a flat board, arrange four bread slices with the buttered and chutneyed side up. Layer each slice with lettuce leaves, two shammi kebabs pressed lightly with hands and few slices of tomato.
Top it up generously with mozzarella cheese and finally sprinkle chaat masala. Cover each one of them with another slice of bread with the buttered side down and press it lightly.
Toast each sandwich in a sandwich toaster on either side, applying butter to the exposed side of the bread slices. Remove when golden brown. Serve hot with tomato ketchup.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
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