lapsi

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Preparation time  :  10 minutes
Cooking time       :  10 minutes
Serves                 :  4 members

Description

I am sure we all Indians with no difference in caste and creed were die hard fans of the movie hum apke hai kuan. I am no exceptional to this. I really lost count of how many times I must have seen the movie. The [salty] Halwa scene.. one of the most memorable scenes from the film and a classic has always wanted me to try the North Indian version of the halwa. I ask my North Indian friends about this recipe. Each person gave me a recipe that’s a slight variation of its own. I decided to try a recipe to my convenience. As making the halwa, the salt halwa scene was playing in mind. The halwa was made with a big fat smile on my face.All I hoped for was Just a little bit of sparkling romance like Prem and nisha to happen at home after hubby dear would relish the halwa. The results of the halwa look wise was just perfect. The confident me waiting for hubby dears verdict …
He eats it with out uttering a word .. not even knowing it was a new sweet dish served to him ..
well that’s the level of romance that happened.

Ingredients

Ingredients
Qunatity
Wheat semolina1/2 cup
Sugar1/2 cup
Ghee3 tablespoons
Almonds + pistachioslittle to garnish
Water2 cups
Cardamom powder1/2 teaspoon

Method

  • Heat ghee in a heavy bottomed vessel. Fry the wheat semolina in low flame for seven minutes making sure the bottom does not burn.
  • Add water and cook over medium heat for 15-18 minutes until well cooked.
  • Add sugar and cardamom powder. Mix well and cook further for another seven minutes until the ghee separates.
  • Garnish with almonds and pistachios. Serve hot.

Notes

  • The same can be done using jaggery instead of sugar.
  • Once cooled, to reheat the lapsi. Add 2 tablespoons of milk and re – heat.

Chutney stuffed squares

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Preparation time   :  40 minutes
Cooking time        :  15 minutes
Serves                  :  5 members

Description

In my early days of blogging and exploring of food recipes through the world wide net, my favourite interest’s were filled and stuffed Indian snacks ( it’s still my favourite though ). I used to take note of all the recipes that interested me in my hand written cook book. Recently while cleaning my cook book shelf in the kitchen … dusting and wiping the cook books. I just flip pages of all my hand written cook books. This very recipe caught my interest at that moment. Well, the next thing was to try it. The long process and stages of this very recipe did get me tired but it all vanished away until I had my first taste bite of this divine stuffed square. I swear .. it was a perfect all in all one bite with taste and flavour. As I am typing, there is a tsunami of saliva in my mouth .. As a matter of fact, I have to have this snack right now.

Step 1

Ingredients for the crapes

Ingredients
Quantity
Flour / maida1 cup
Saltto taste
Water1/4 cup or more
Oillittle to grease

Method for crapes 

  • Mix all the mentioned ingredients together except for oil to get a lump free loose batter.
  • Heat a griddle. Grease with oil. Pour a ladle of the loose batter and rotate the griddle making sure the batter is spread evenly through out to get a thin crape. Once cooked on one side, flip over and cook further for 30 seconds. Remove and keep aside . Do the same with all the batter.

Step 2

Filling ingredients

Ingredients
Quantity
Chicken or meat minceboiled 1/4 kg
Ginger garlic paste 1/8 teaspoon each
Saltto taste
Turmeric powder1/4 teaspoon
Onions5 big chopped
Green chillies4 chopped
Mixed vegetablescarrots , beans , cabbage , green peas , capsicum ( red , green , yellow ) , mushrooms chopped and boiled in water with salt - 3 cups
Celerychopped 1 teaspoon
Tomato sauce 1 teaspoon
Light soya sauce1/4 teaspoon
Vinegar1/4 teaspoon
Red and green chilli sauce1/4 teaspoon each
Pepper powderto taste
Red chilli flakesto taste
Oil2 tablespoons

Method for filling:

  • Heat oil in a non stick pan. Add onions and fry to translucent.
  • Add green chilies,boiled chicken or minced meat, boiled chopped mixed vegetables, celery, salt, chilli flakes and pepper to taste. Add all the sauces and vinegar.
  • Mix well and keep stirring for 3 minutes letting all the flavours infuse together.
  • Remove from heat, cool and set aside.

Step 3

Chutney ingredients

Ingredients
Quantity
Coriander leaves and stem1 bunch
Garlic4 cloves
Red dry chillies10
Tamarindgoose burry size
Grated coconut1/2 coconut
Oil1 teaspoon
Jaggery1/4 teaspoon
Saltto taste

Method

  • Heat oil, fry the red dry chillies to golden. Remove, then fry all the other ingredients except for jaggery to golden separately. Remove and cool completely. Grind together along with jaggery and salt to taste in a food processor adding very little water to a coarse paste. Taste and adjust seasoning.

Step 4

Other ingredients

Ingredients
Quantity
Boiled eggs3 cut into half
Eggs2
Salt + pepperto taste
Bread crumbs2 cups
Oilto shallow fry

How to proceed

  • Place one crape over a clean work surface. Top with 1 tablespoon of cooled filling mix in the middle. Spread it out to a square shape with in the crape.
  • Top with 1 teaspoon of coriander chutney and spread it over the filling.
  • Sprinkle salt and pepper over the cut boiled eggs. Place one half of boiled egg over the chutney. Fold the sides of the crapes towards the center. Now fold in the top and down portion of the crape in wards to get a square shape stuffed square. Do the same to all the crapes, filling, chutney and boiled eggs. Keep aside.
  • Beat 2 eggs with salt and pepper to taste. Toss the folded stuffed squares with beaten eggs. Remove and toss over bread crumbs making sure the bread crumbs has stuck all around well. Do the same to all the stuffed squares. Keep aside.
  • Heat a griddle with little oil. Shallow fry the stuffed squares to golden and crisp on both sides. Remove from heat. Cut into triangles and serve hot.

roof afza lassi

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Preparation time  :  10 minutes
Cooking time       :  nil minutes
Serves                 :  2 members

Description

Those days of video cassette recorder’s ( VCR) where we would get a black flat box called a tape to watch movies or other recorded visual treats. It mostly would be movies. All video tape movies would have advertisements in between at least twice. Those days we could count the number of advertisements that we had the privilege to watch. I some how found all the limited edition advertisements to be so interesting. To name a few .. sionara TV, Rasna drink, Amul butter, Natraj pencil, Vicks action 500 …. oops and the Rooh afza advertisement too where a young fair good looking dude holding half a dozen of Rooh ahza sherbath in his hands along with a charming smile (he sure did melt a hell lot of teenage hearts like mine ) And then there is a voice saying …
” Greatness needs greed. Don’t let your thirst for greatness fade away. Stay refreshed and re- energised with Rooh Afza with coolest blend of 13 herbal ingredients to quench your thirst .. yet leaving you asking for more.”
( Gosh , not bad I remember every bit )
I would rewind this advertisement and watch it over and over again is when my brother would start a fight with me asking for the remote control .. which always leads to a pillow fight and then wrestling … either of us getting hurt badly and I get shouted at by mom no matter what as I am the elder sibling ( cliche happenings at most homes ).
With all theses thoughts in my mind, I ended up making this awesome lassi. Happy .. joyful moods do help to create lovely dishes always.

Ingredients

Ingredients
Quantity
Curd1 cup
Rooh afza4 tablespoons + 2 tablespoons to garnish on top
Sugar4 tablespoons
Sweet Milk kova1 tablespoon
Saffron strandsfew
Ice cubes6
Ice water2 cups
Vanilla ice cream2 scoops
Almonds + pistachios + cashewnuts Chopped - 2 tablespoons together

Method

  • Blend curd, sugar and 4 tablespoons of rooh afza together until smooth. Add ice water and ice cubes and blend further.
  • Pour the blended mix into two tall glasses. Top with sweet milk kova equally.sprinkle chopped nuts and place a scoop of vanilla ice cream on top. Pour remaining rooh afza on top. Finally sprinkle few saffron strands and serve chilled.

Mirchi ka salan

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Preparation time  :  20 minutes
Cooking time       :  15-20 minutes
Serves                 :  6 members

Description

Hyderabad is one place, I have not visited yet. Every holiday we plan a trip there but some how or the other it does not work out. Having a huge gang of my school mates from Hyderabad kept me glued ( and is still ) to what they all had to say all about this age old city. Though I got to hear so much about its rich cuisine, never did I get a chance to relish it. Once , at my home town in Tirunelveli. We were invited for a wedding who’s native was Hyderabad. They had served us authentic Hyderabad meal for lunch. The entire wedding hall was filled with the aroma of the Hyderabad biriyani. At the lunch table we were served a grand feast. The mirchi ka salan was my favourite that helped me to gulp in a lot of the mildly flavoured Hyderabad biriyani. Later, I managed to get the recipe from our friend’s family. Once in a while I substitute the regular ennai katharikaaei or katta with this mirchi ka Salan as an accomplishment for biriyani. When ever … where ever served it’s always followed with a “recipe please .. umm and ahh’s “.
Do I need to brag any more about this dangerously delicious side dish.

Ingredients

Ingredients
Quantity
Bangalore chilly / Italian pepper ( bajji milagaaei in Tamil )1/2 kg slit from the tail up to the middle of each chilly
Curd300 grams
Ground onion paste1 cup
Tamarind pulp1/2 cup
Curry leavesfew
Poppy seeds1 tablespoon
Turmeric powder1 teaspoon
Cumin powder1 tablespoon
White sesame seeds1 tablespoon
Coriander powder1 tablespoon
Tomato4 ground to a paste
Fenugreek seeds1/4 teaspoon
Ginger and garlic paste1 teaspoon
Red chilly powder2 teaspoons
Groundnut1/4 cup powdered coarsely
Grated coconut2 tablespoons
Mustard seeds1 teaspoon
Coriander leavesfew chopped
Oil4 tablespoons
Saltto taste

Method

  • Grind white sesame seeds, grated coconut and poppy seeds together adding little water to get a smooth paste.
  • Heat oil in a heavy bottomed vessel. Add fenugreek seeds, mustard seeds and curry leaves. Once they crackle, top with onion paste and ginger + garlic paste. Sauté until raw smell vanishes for about five minutes, stirring constantly making sure the bottom does not burn and oil separates.
  • Add red chilly powder, coriander powder, turmeric powder, cumin powder, groundnut powder, ground tomato, curd and salt to taste. Sauté for seven minutes until oil floats on top. Add ground coconut mixture paste and mix well. Boil further for two minutes making sure the bottom does not burn.
  • Top with slit Bangalore chillies, tamarind paste and water as needed to cook the chillies. Mix well, cover and cool. Once the chillies are cooked, Simmer for five until oil separates. Garnish with chopped coriander leaves and serve hot as a side for biriyani, plain rice and pulao.

Hyderabad lukme

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Preparation time     : 40 minutes
Cooking time          : 20 minutes
Serves                    : 6 members

Description

This Hyderabad version of the mince samosa made me raise my eyebrows when I first got to see it in made in a television show. From then it was added to my to try list and only recently did I take the efforts of fulfilling it. Made with cupboard friendly ingredients with just the folding of the samosas being a tedious job. All that hard work sure flies away when you bite into the lukme with the fatty mince in it. A must try snack that sure will be added to your regulars at home.

Ingredients for the lukme cover

Ingredients
Quantity
Flour / maida1 cup
Wheat flour / atta1 tablespoon
Semolina3 tablespoons
Salt to taste
Oil1 tablespoon
Waterlittle as required

Method for lukme cover

  • Mix flour, wheat flour, semolina, salt to taste and oil together. Sprinkle water and knead to get a smooth and tight dough for ten minutes. Keep covered for 1/2 an hour.
  • After 30 minutes knead the dough once again for five minutes. Roll into equal lemon size balls.

Ingredients for the filling

Ingredients
Quantity
Mutton mince1/4 kg
Onion1 chopped
Green chillies1 chopped
Ginger and garlic paste1/2 tablespoon
Red chilly powder1 teaspoon
Turmeric powder1/4 teaspoon
Lemon juice1 tablespoon

Method for filling

  • Marinate mutton mince with red chilly powder, ginger and garlic paste, turmeric powder and salt to taste for 1/2 an hour. Pressure cook for one whistle with out water . Boil and reduce the water in the mutton mince to get a dry consistency mutton mince mixture.
  • Heat oil, add onion and green chillies. Sauté to golden. Add the cooked dry mutton mince and mix well to combine in low heat for five minutes. Remove from heat. Cool completely. Add the lemon juice. Mix well . Check seasoning and keep aside.

Other ingredients

Ingredients
Quantity
Oilto deep fry
Flourto dust

How to proceed

  • Roll out the lemon size balls to a big circle. Cut the circle with the help of a sharp knife into equal three portions.
  • Place one tablespoon full of mutton mince on to one cut portion in the middle. Bring both sides of the cut dough towards the centre over lapping the mutton mince to get a triangle shape. Wet the edges with water and stick together keeping the filing inside intact.
  • Do the same to all the dough and mutton mince.
  • Heat oil to deep fry. Drop the lukme in batches and deep fry to golden and crisp. Drain and serve hot with curd, coriander chutney and tomato sauce.

Karupetti kaapi / palm jaggery coffee

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Preparation time : 5 minutes
Cooking time      : 8 minutes
Serves                : 5 members

Description

Early morning kitchen at my mother in law’s place would always have a pot full of palm sugar and ginger bubbling away in the stove top. The aroma would wake you up ( as my room was just beside the kitchen ) from your sleep signalling it’s time to wake up. Sleepy me, would enter the kitchen to get tea for hubby dear and see huge vessels of fresh cows milk and thickly set creamy full fat curd all ready to be sold out. As I never drink milk, tea or coffee .. I would just enjoy the aroma and the sight of fresh dairy produce there. Later one day hubby dear asked me to get karupetti kaapi instead of his regular masala chai. Karupetti kaapi was made in a large vessel mainly to be given to helping hands at home. It is a very lightly coloured hot drink which was watery, sweet and spiced with ginger flavour. This kaapi is had only in steel tumblers not sure why. I took the karupetti kaapi for hubby dear. He asks for mixture ( South Indian snack ), I was like so early in the morning with a million things about this in mind. He sprinkles the crispy mixture over the hot karupetti kaapi and drinks it reading his morning news paper. I found it so weird but wanted to give a try to this new combination. I take a sip from hubby dears steel tumbler. The crispy mixture which has soaked up a little of the karupetti kaapi inside them swelled a bit yet crispy, along with the sweet karupetti kaapi was a burst of flavour’s and textures in one mouth. At times the mixture is replaced with crushed muruku ( a South Indian deep fried crispy snack made with rice flour and urad dal flour ) From then on, when ever I feel like having a hot drink, I always end up with a glass of karupetti kaapi in hand. The mixture or the muruku is had only when I want to treat myself. Though this drink is called kaapi ( coffee ) it’s made with tea dust. A Few funny facts of our authentic recipes always with a twist to it like me I guess.

Ingredients

Ingredients
Quantity
Karupetti / palm jaggery1/4 kg powdered
Tea dust1 tablespoon
Water4 glasses
Milk1/2 glass
Ginger1 and 1/2 inch piece crushed

Method

  • Boil karupetti, water and crushed ginger together. Add tea dust and boil further for two minutes. Remove from heat and keep closed for ten minutes. Strain the above clear liquid alone leaving behind the scum below.
  • Add hot milk to the clear strained solution. Garnish the kaapi with mixture or broken murukku and serve hot.

Mango parfait

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Preparation time : 30 minutes
Cooking time      : Nil
Serves                : 6 members

Description

Ripe Mango is my favourite fruit and I guess it must be the same with most of us Indians. As I was making this mango parfait i cut open a ripe mango to see its spoilt from inside. This took me back to an incident at boarding school where we were always served a fruit of the season ( watermelon, guava, grapes, mangoes etc ..) after our lunch. On one such lunch afternoon we all get to see ripe whole mangoes served in our plates. We all were excited and smiles. My friend sulu exchanged a small looking ripe mango which was in my other friend Sindhu’s plate with a big ripe mango that was placed in another girls plate beside her’s. Myself and sulu finished our lunch early and were relishing our mango treat for the day. As we were in the verge of finishing our mangoes, Sindhu takes her ripe mango and bites in to see her share is spoilt. It was an “oops” moment where we could not share ours as sulu and myself had just finished our share’s. Sindhu was in fumes as the girl beside her was relishing her mango ( the one that Sindhu had on her plate originally) and was nearly in tears. Sulu and myself didn’t know what to do. Back then it was the worst thing that could happen to one of us but now we talk about it and laugh our guts out. It’s funny to realise , the most heart breaking things back then is nothing at all now. I guess it’s the regular cycle of life which goes on and on ….

Ingredients

Ingredients
Quantity
Ripe Mango pulp1 cup
Ripe Mango2 chopped
Whipped cream2 cups
Condensed milk1/4cup
Vanilla essence1/4 teaspoon
Vanilla sponge cake1 loaf
Sugar1/4 cup
White chocolate1 cup crushed

Method

  • Mix mango pulp and sugar together.
  • cut the vanilla cake to round shape that can fit into a pudding glass.
  • whip cream to stiff peaks. Add condensed milk, vanilla essence, white chocolate and mango pulp. Mix gently.
  • Place the round vanilla cake in the bottom. Top with chopped mangoes. Then pipe in the whipped cream mix. Once again layer with chopped mangoes and top with whipped cream mix. Do the same to all the whipped cream, chopped mangoes and vanilla cake.
  • Decorate with chopped mangoes and chill in the refrigerator until to be served.

 


Chicken dhansak

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Preparation time : 30 minutes
Cooking time      : 35 minutes
Serves                : 5 members

Description:

A family holiday to Sri Lanka for two weeks which was inter linked with hubby dears business. Having cousins live Abroad is such a blessing. Here in Sri Lanka, hubby dears first cousin sister lived in Colombo. So when hubby dear was busy with his business meetings we would keep our selves busy with his cousin sisters company. Nearly every meal we dined out and as always I would explore food to its best level. One night we all got to dine at the Graze kitchen in Hilton , Colombo. A multifaceted restaurant showcasing a live and interactive theater of dining experiences that evoke’s the senses. Live stations which feature Sri Lankan, Indian, Chinese, Japanese, Italian, Mediterranean and Thai specialities. I got to taste a chicken thick gravy made with lentils. I was blown away with the idea of mixing lentils in a chicken gravy. I checked the menu card to see the dishes name which said ” CHICKEN DHANSAK ”
Below with a short note describing the dish saying …
Chicken Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarathi cuisine. Dhansak is made by cooking meat with a mixture of lentils and vegetables.
I was surprised to know that the dish was originated from India. Later on a trip to Mumbai , I ordered the same dish which tasted exactly like the one I had at graze kitchen in Colombo. Those days of no internet and access to recipes with a touch in your mobiles to laptops this dish just stayed ideal in my memory. Recently fed up with the regular chicken gravies made at home , the mighty dhansak popped up in my mind. Googled for a good recipe. Took bits and pieces of two to three recipes that I though would work pitch perfect at my home kitchen and gave it a try. The results were just mind blowing as the masala powder that I used was freshly made which added more aroma to the chicken dhansak than what I had twice before. My weird Dhansak journey from Colombo to Mumbai to making it at Tirunelveli was worth the travel I guess.

Ingredients

Ingredients
Quantity
Toovar dal + urad dal + moong dal + red lentil masoor dal1/4 cup each
Water1 litter
Chicken1/2 kg
Pepper corns10
Cloves8
Cinnamon 1 inch piece one
Nutmeg powder1/4 teaspoon
Mace1 inch piece one
Bay leaf2
Star anise1
Dry red chillies3
Cumin seed1 tablespoon
Dry Coriander seeds1 tablespoon
Fenugreek seeds1/4 teaspoon
White sesame seeds1 teaspoon
Turmeric powder1 teaspoon
Coriander leaves150 grams
Fresh fenugreek leaves150 grams
Mint leaves75 grams
Tamarind pulp1 tablespoon
Ginger and garlic pasteeach 1 tablespoon
Oil4 tablespoons
Saltto taste

Method:

  • Pressure cook all the lentils ( dals ) together adding water to done. Mash the cooked dal to get a soup consistency dal.
  • Dry roast pepper corns, cinnamon, cloves, cardamom, bay leaf, mace, star anise, dry red chillies, cumin seeds, coriander seeds, fenugreek and white sesame seeds separately until a nice aroma arises. Make sure not to burn the spices. Powder together and then add nut meg powder and turmeric powder and mix well.
  • Heat oil and add the fresh fenugreek leaves, mint leaves and coriander leaves. Sauté until cooked well adding salt to taste. Cool completely and grind to a paste.
  • Pressure cook the chicken with ginger and garlic paste , one cup water and salt to taste for one whistle.
  • Mix the mashed dal, ground greens, powdered spice powder and cooked chicken together. Bring to boil in low heat making sure the bottom does not burn. Taste and adjust seasoning.
  • serve hot with rice and rotis.

Notes

  •  You can substitute chicken with mutton and do the same.
  • Vegetarian’s can add a mix of potatoes, bottle gourd, brinjal and pumpkins instead of chicken and do the same.

Kaale channe

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Preparation time : 8 hour
Cooking time      : 30 minutes
Serves                : 4 members

Description:

Chickpeas always reminds me of an incident. Me , in boarding school during tea break having a plate of boiled black chickpeas and hot milk. The mess chechi ( that’s how we were supposed to call the mess staff ) tapped my back and told me phone call for you. The black bull head sort of telephone was placed in the main dining hall were all the senior boys sat. Excited me about the phone call from home, equally scared and nervous me about the senior boys beside me … I ran and the minute I heard my mother’s voice say ” hello, panchu poo ( my pet name ) ” I felt a ball creep up from my tummy towards my trout which chocked me. My eyes welled and tears rolled down my cheeks. I was missing my parents, I was missing home, I was missing their warmth, I was missing their smell, I was missing every micro bit of them. As I was struggling and replying, the tea break prayer was over and the dining hall dispersed . All the senior boys saw me weeping which I felt so shameful about. Roll call time in the evening by six, all students are supposed to assemble according to our house (house was referred to the group which was named after the four seasons – I was in summer house – yellow colour ) to count the students every day for 20 minutes. The girls line is just beside three rows of the boys. I stand in the third place in the girls row. A gang of senior boys came towards me and asked me why I was crying during tea over the phone. My friend immediately replied saying she is home sick and is missing her parents. One senior offered me a chocolate bar and told ” we all also miss our parents but when you have so many friends and brothers like us around who are family here.. you should not think of your parents or home much “. Till date those few words have been the best consoling words of my life time. The bond that my boarding school experience has created with my fellow school mates cannot be expressed through words. Till date the excitement and joy of interacting with my school mates brings the best happiness to me. Food and it’s related memories in my tiny little mind locker… I am just left to smile at myself on this.

Ingredients

Ingredients
Quantity
Brown chick peas250 grams ( soaked in water for eight hours )
Cumin powder1/2 teaspoon
Coriander powder2 teaspoons
Red chilly powder1 teaspoon
Soda bi carbonate1/2 teaspoon
Asafoetida1/4 teaspoon
Kasoori methi3 teaspoons
Amchur powder ( dry mango powder )3/4 teaspoon
Garam masala powder3/4 teaspoon
Ginger paste1/2 teaspoon
Garlic paste1/2 teaspoon
Green chillies2 chopped
Ghee3/4 cup
Black cardamom 2
Cinnamon2 inch piece
Black salt1/4 teaspoon
Saltto taste
Coriander leavesfew chopped

Method

  • pressure cook the soaked chick peas with water and soda bi carbonate for six whistles until cooked through but firm. Strain and keep aside retaining the strained water.
  • Heat ghee, crackle with cinnamon, cardamom and green chillies. Add the ginger and garlic paste and sauté to crisp.
  • Mix cumin powder, coriander powder, red chilly powder, Asafoetida, amchur powder, garam masala powder, black salt and salt with 3/4 cup of the chicken peas boiled water. Dilute with out lumps. Pour over the crisp ginger and garlic paste. Sauté until ghee floats on top.
  • Add the boiled chick peas. Mix well and sauté for five to eight minutes until the masala flavor infuses into the boiled chick peas. Sprinkle chopped coriander and serve hot as a side dish or a starter.

 


Chicken coriander seek kebab

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Preparation time : 1 hour and 10 minutes
Cooking time      : 3-5 minutes
Serves                : 6 members

Description

Any time , any where kebabs bring out the carnivorous devil in me out. I just go head over heels hogging them with no shame. The seek kebab stands first on the list. I just love the smoky smell that fills the air and to see how the kebabs take shape with its crispy exterior and moist inside with in minutes time. I remember on my first trip to Delhi at the karim’s hotel opposite to the jama masjid in old Delhi. How I could not get into the hotel as the kebab counters in the front were so inviting not letting me get in. Hubby dear gave a stare signalling that it’s over crowed we have to rush in to get a place to sit. I make sure to try so many versions of the seek kebab. This version is a hereby one with loads of fresh coriander leaves used. As always it vanished with in seconds on the table and followed with any left overs being asked for dinner which is the best sign of proof for a perfectly done dish. This kebab can be done over a hot griddle with out being grilled in an oven which makes it even more home friendly for us home chefs to excel with restaurant style dishes to be made at our home kitchens. Let’s all cook, make memories through food for life and share what we know to our next generation to enjoy as we did.

Ingredients

Ingredients
Quantity
Boneless chicken mince1/2 kg
Red chilly powder2 teaspoons
Turmeric powder1/4 teaspoon
Ginger and garlic paste1 teaspoon
Almond powder2 tablespoons
Garam masala powder1/2 teaspoon
Lemon juiceof one lemon
Grated Parmesan cheese1 tablespoon
Coriander leaves1 cup Chopped
Saffron strandsa pinch
Egg1 whole
Oil to brush
Saltto taste
Long wooden tooth prickas needed

Method

  • Grind the cleaned chicken mince to a smooth paste with out adding water.
  • Add all the other ingredients to the ground chicken mince except for saffron, oil and wooden skewers. Mix well. Check seasoning and keep aside for one hour to Marinate.
  • Make lemon size equal balls out of the chicken mince mixture. With the help of wet hands roll the mince ball over the wooden tooth prick evenly. Do the same to all the mince and tooth prick.
  • Mix saffron with oil to brush. Heat a iron griddle and grease with oil. Pan fry the kebabs rolling it over on all sides and cook to done until you get a crisp and golden crust in medium heat, brushing saffron oil on all sides.
  • Do the same to all the kebabs. Serve hot with salad, mint chutney and lemon wedges.

Notes :

  • You can bake these kebabs in a Preheated oven at 180 degrees Celsius for 20 -30 minutes. Remember to soak the wooden tooth prick in water for two hours before using to roll the chicken mince in this case.