Mutton Shami Kabab Recipe

I've already posted two shami kabab recipes, cheese stuffed shami, gosht aur murgi ke shami kabab recipe both the recipes are excellent starters or can be stuffed in a burger bun.

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500 Grams Mutton Mince
1/2 Cup Split Chickpeas (Channa Dhal)
1 1/2 Tbsp Ginger and Garlic Paste
3 Sprigs Coriander
5 Sprigs Mint
5 Dried Red Chilies
2 Green Chilies
1 Onion Sliced
1 Tbsp Cumin
1/2 Tbsp Pepper Corns
1 Tbsp Coriander Powder
1 Inch Cinnamon
1 Star Anise
1 Black Cardamom
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Pods Cardamom
4 Cloves
1 Tbsp Fennel Seeds
Salt as per taste
Oil and Ghee for frying...


Wash the chickpeas thrice, and soak for 1/2 hour the dhal should double in size. Once the chickpeas have doubled in size, drain the excess water using a colander and reserve in a bowl.

Heat a pressure pan or wok add the meat, soaked and drained dhal, dried and green chillies, turmeric powder, coriander powder, chilly powder, fennel seeds, pepper corns, ginger garlic paste, coriander, mint leaves, star anise, black cardamom and salt add water stir well cover, place a whistle and cook for 3  whistles or until the meat and dhal is cooked well.

Once the meat and dhal has cooked, remove the lid place on high flame, allow the moisture to evaporate completely. Remove from flame spread cooked meat on a plate allow the mixture to cool down. 

Add small portions of the meat mixture to a blender and grind till it forms a smooth dough consistency. Check for salt add if needed. Mix the meat mixture well cover and place in the fridge over night or until the meat is set to form patty.

Once the meat mixute has set remove from fridge, wet hands with water take desired portion of meat create a ball then flatten a bit to form a patty. Create as many meat patties as possible reserve.

Heat a tawa on medium flame add 2 tbsp oil and 2 tbsp ghee gently place the meat patties, fry 3 in a batch. Flip the patty once it turns golden to one side fry the patty evenly on both sides, serve with lime wedges and chutney...Enjoy πŸ˜‹

10 Must Taste Malnad Dishes @The Serai Resorts, Chikmagalur

Taking a break from the norm and heading to  'The Serai'- Chikmagalur for skreem experiential bloggers retreat was best decision I made. 

About: ‘‘Serai'-chikmagalur is a luxurious retreat surrounded by 70 acres of lush coffee plantation, provides you ultramodern villa with private pool amidst vast wilderness. It boasts of a harmonious mix of traditional and modern facilities to make your stay memorable one. 

Cuisine: The serai kitchen odyssey provides the finest exquisite pan asian, continental and traditional malnad dishes like 'Neer Dosa', 'Suggi Kadubu', 'Akki Roti', 'Chicken Curry', 'mutton sukka', 'Fresh water fish fry', 'idiyappam' and other lip-smacking home made food at your very request. 

 Do read my Culinary Adventure Series Day 1Day 2Day 3 @The SeraiFollow me on Youtube Channels and Blog for regular updates...

Some Gyaan about Malnad Cuisine:
The Malenadu of Karnataka can be divided (on basis of food culture) as Southern and Northern malnad region.  I will be highlighting 10 must try, southern Malnadu dishes from Chickamagaluru and Belur taluk. 

The word Malenaadu means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. 

The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, and raw jackfruit are prepared on a daily basis. Steaming is the favored method of cooking in Malenaadu one can find steam cooked rice dumplings and rice cakes served along with spicy hot chicken saaru.

Every southindian meal starts with a jaggery or milk based dessert it is considered to help digesting spicy food easily...

1. Kai obattu or holige, is a coconut stuffed flatbread. A traditional meal in karnataka, tamilnadu and andhra pradesh, will start with holige. Must try when at chimagalur.

2. Akki Rotti: These gluten free rice breads are very delicious with ketchup or coconut chutney.

3. Suggi Kaddubu: Butter dumplings prepared with cream of rice, coconut and butter, served with chicken curry or vegetable curry.

4. Kozhi Saaru: Spicy, coconut based chicken curry paired with all flat breads, crepes and dumplings.

5. Neer Dosa: Gluten free crepes, prepared with rice and coconut, its light and literally melts in your mouth.

6. Halasina Kaddubu: Jackfruit and rice dumplings which is lightly pan fried with ghee and served with honey and ghee.

7. Mutton Sukka: Morsels of tender mountain goats simmered with spices and wok fried to perfection.

8. Gangalada dosa: Soft and fluffy pancakes, prepared in earthen pots fried in ghee was served with mutton curry.

9. Keema Unde: These mountain goat meat balls are prepared with special coriander based masala which was moist and very juicy.

10. Khuskhus payasam: Poppy seeds, Cardamom and Cashew custard.

Traditional Gowda Meal 
Holige and thupa, Kadubu, Idiyappam, Gangalada Dosa with meenu masala, Harlikai Gojju, Kosambari, Kalule Palya, Halsinkai,  Bendekai gojju, Hurlisaru, Kaima unde, Eery fry, Kesa, Mavinhanina Gojju, Steam rice with rasam, Mamsa Dry Fry, Curd Rice, Halagana Hittu, Khuskhus payasam...

For More Info Visit: 

Chikkamagaluru literally means "The town of the younger daughter" in Kannada dialect. The town is said to have been given as a dowry to the younger daughter of Rukmangada, the legendary chief of Sakkarepatna and hence the name. As one can guess, there is indeed a town called Hiremagaluru which means "The town of the elder daughter" which is about 5 km from Chikkamagaluru town.

Chikkamagaluru, Located in the foothills of the Mullayanagiri range, situated in western ghats is favorable climate and coffee estates attracts tourists from across the globe. Chikmagaluru is also reffered as malnadu by locals, the word Malenaadu means "land of mountain ranges".

Coffee was introduced into India through the Chikkamagaluru district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article Origins of Coffee, the saint Baba Budan on his pilgrimage to Mecca travelled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru and rest is history.

Thank you so much for visiting. Stay tuned for more culinary adventure series πŸ™


Day 3 @The Serai Resorts, Chikmagalur. We had series of activities planned before and after checkout, but due to few delays, we narrowed our activity down to only plantation walk, visiting cafe coffee day research and roasting center ending with scrumptious biryani.

At 8 a.m. all of us were asked to assemble at the odyssey for breakfast followed by plantation walk, since I'm not a big fan of eating and then going on a trek i chose some coffee and corn flakes. 

The plantation walk started with spotting herbs, spices, mushrooms, bugs and trees, once we reached middle of the estate we were surrounded by lush coffee grove, birds and bats, every path and turn was so picturesque truly very enjoyable walk. 

Plantation Walk

Plantation Workers...

After the walk it was time to pack our bags and board the bus. By 10 a.m We reached cafe coffee day research and roasting center. Being a coffee lover, I got to see how coffee is grown, processed, roasted, packaged and shipped #itwasadreamcometrue experience.

At the cafe coffee day research center we got to meet Dr. Pradeep, he was so kind to grant us permission and visit his lab where the pre-taste testing for various coffee and tea blends are done on a daily basis. We also got to taste various tea and coffee from across the globe.

Coffee Gyaan for Coffee Lovers:
Although there are over 6500 species of coffee, the most loved species in India are Peaberry, Arabica and Robusta. Arabica is consumed by 70% of the world because of its mild taste and aroma, Arabica coffee has a much sweeter and softer taste. Robusta, on the other hand, has twice the amount of caffeine than its counterpart. And with so much bitter caffeine in the mix, Robusta is only loved because of its strong earthy flavor tones, while Peaberry combined with chicory is largely consumed in southern India.

Coffee can be roasted with a light flavor profile or a dark flavor profile. A light roast brings out the flavor of the coffee in a more subtle way and has a sweet floral flavor. A dark roast brings out a bittersweet flavor since the beans are roasted for a longer period of time at a higher temperature. The dark roast is not necessarily stronger, but richer and more complex in comparison to the light roast, while Coffee & Chicory is the traditional favorite of every Indian. Coffee & Chicory blends are best enjoyed with a dose of hot milk and sugar.

Coffee can be brewed in two ways. Espressos are made by forcing hot water under high pressure through the finely grounded coffee. This method of high pressure creates a golden creamy layer called crema and allows for a higher concentration of caffeine in the brew, ounce for ounce. Drip-brewing uses the process of pouring boiling water over coffee grounds that are coarse and medium-ground. This allows the water to pass through the filter and into the coffee pot. With no pressure, there is no crema, and with a lower concentration of caffeine, you can drink more of it.

Traditional South-Indian filter coffee is brewed by using a metal filter contraption called filter, the two compartment cylindrical cups, one of which has a pierced bottom that nests into the top of the "tumbler" cup, leaving ample room underneath to receive the brewed coffee. The upper cup has two removable parts: a pierced pressing disc with a central stem handle and a covering lid. Once the filter coffee is brewed its combined with frothy hot milk and sugar and served in a steel or brass tumbler. 

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Different Varieties of Coffee...

Rainbow Tea

By the time we finished our tour at the cafe coffee day research center it was already 12 p.m, all of us had to rush for lunch and start our journey back home. 

Last minute plan was to end our journey with biryani, all of us were looking forward to taste malanadu style biryani, from a famous restaurant located at M.G road, chikmagalur called Maharaja Inn. We ordered for mutton and chicken biryani followed by fried southindian style chicken kababs. 

The biryani here is topped with mutton sukka (spicy braised meat which is pan fried) and boiled eggs. Long grains of basmati rice and meat were cooked to perfection, mutton sukka added to flavor and taste. When at chikmagalur biryani is a must try...perfect ending to our journeyπŸ˜‹

When it comes to making memories, nothing comes close to Serai Chikmagalur sipping on some home grown coffee, enjoying the pristine surrounding, and scrumptious food, was truly a memorable experience which will last a life time 😎

Stay tuned for upcoming Culinary Adventure Series...πŸ™

Traditional Kerela Breakfast @No.10, Fort Cochin-St.Marks Road, Bengaluru

A small eatery located in Halycon Complex, ST.Marks Road is No.10 Cochi, offers regular Kerala fare breakfast, lunch and dinner.

Pocket-friendly place for authentic Kerala food if you happen to be in the area during breakfast time, I suggest you try their appams (Hoppers) with chicken stew or egg roast, puttu (steamed cake made of ground rice, layered with coconut) with kadalai curry also sip on some degree coffee or chai and enjoy crispy parippu vada and pazham pori. 
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Wall murals depicting coastal kerela...


Chicken Stew

Egg Roast

Kadalai Curry




We were a small group of bloggers visiting fort cochi for sunday breakfast. I liked the location, food and ambiance, get there early and try the appams with chicken stew. Breakfast for two 500/-, Parking available.


Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)

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