CHICKEN RUSSIAN KABAB
Crispy crunchy from outside and soft juicy from within. Basic recipe calls for addition of onions too, but coz I, at times, make in bulk & freeze so avoid using onions. And i have added a dash of cheese to make it more appetizing for kids.
- Boneless chicken 250 gms, (boil & shred using fork)
- Potatoes 2 medium, (boiled & mashed)
- Green peas 1/2 cup, (blanch & mash)
- Capsicum, green 1 small, (finely chopped)
- Carrot 1 medium, (grated)
- Garlic 6-7 cloves
- Ginger 1 inch
- Green Chilli 2
- Salt as per taste
- Maida 1 tbsp, roasted
- Lime juice 1 tbsp
- Cheese 1/4 cup, (grated)
- Fresh coriander 1/4 cup (finely chopped)
- Oil for shallow frying & 1 tsp for cooking veggies
FOR COATING KABABS
- Eggs 2
- Vermicelli (sevayi) 1 cup
- Grind garlic, ginger & green chilli to a paste
- Heat 1 tsp oil in a pan. Add the ginger garlic chilli paste and saute for 30 seconds on medium flame
- Next add the capsicum & carrot and saute them until soft.
- Then goes the shredded chicken, mashed potato & mashed green peas.
- Cook for a 2 minutes.
- Add roasted maida, and salt. Mix well & cook for 2 minutes.
- Switch off the gas and then add lime juice and mix well. Allow the mixture to cool completely.
- When the mixture cools, add grated cheese & fresh coriander. Mix well.
- Grease palms with little oil and make kababs of desired size and shape.
- Now break the eggs, add a pinch of salt and whisk them.
- Now first dip the kabab in egg mix and then coat with vermicelli. Do the same for all the kababs.
- Heat 4 tbsp oil in a pan, shallow fry the kababs till they turn golden brown on both sides.
- Serve hot with green chutney & tomato sauce.
What is life without street food? Being Mumbaikar eating pani puri at a stall or having a vada paav as take away is very common thing. So presenting today a famous surati street food ANDA GHOTALA. This can be eaten for breakfast, brunch or at dinner.
- 4 eggs boiled and grated
- 1 raw egg for gravy
- 2medium onions finely chopped
- 1 capsicum finely chopped
- 1/4 cup processed cheese grated.
- 2 medium tomatoes finely chopped
- 5-6 garlic cloves roughly chopped
- 2 green chillies slit
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon Paav bhaji masala ( I prefer rasoi magic masala)
- 2 tablespoon oil
- 25gms amul butter
- Salt to taste.
- 4 tbsp green coriander chopped
- Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
- Add chopped onions and cook them until light golden.
- Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
- Next goes in, the tomatoes and capsicum followed by red chilli, turmeric and coriander powder. Also add a pinch of salt to release the moisture.
- Let this cook until tomatoes are pulpy and oil starts separating.
- Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
- Finally crack the raw egg, beat it slightly till the yolk and whites combine. Add this to the pan and cook on high flame fo 30-40 seconds.
- Remove in a serving plate and add a dollop of butter, cheese and green coriander. Serve with toasted paav and a sunny side up.
** Note use minimal amount of salt as the butter and cheese are already salty.
LOW CALORIE DAHI VADA
Yet another recipe very popular in many of our homes .. DAHI VADA or DAHI BHALLEY commonly called in some parts of North India.
We, the generation of today is very much health conscious and find healthier ways to make variety of recipes. So how can Dahi vada become healthy. Simple skip the deep frying of vadas and you get the healthiest version of this dish.
Here is my version of the famous DAHI VADA with negligible amount of oil. I cooked them in APPE PAN. You can also steam these like idlis. For a video demo kindly click the link below
- 1 cup split black gram(urad dal)
- 1/2 teaspoon salt (optional)
- A pinch of Hing/asafoetida
- 1/4 teaspoon jeera powder
- 2 cups of low fat dahi/curd
- 1/4 cup of milk
- 4 tablespoon powdered sugar
- Red chilli powder
- Jeera powder
- Chat masala
- Tamarind chutney(optional)
- Soak 1 cup urad dal in 3 cups of water for 3-4 hours. Once soaked drain excess water and grind it to a thick paste.
- To this add salt, jeera powder and hing. Whisk this vada paste well with the help of a spoon or using hand for a good 3-4 minutes. Cover and keep aside for 15 minutes.
- In the mean time, prepare the sweet dahi that is used to dip these vadas. Mix together curd, milk and sugar. Set aside.
- After 15 minutes you will see the batter is light and fluffy. Give it a mix for last time before cooking.
- Now, heat the APPE PAN and brush with very little oil. Spoon the batter into the sections provided. Let one side cook on a low flame for about 4minutes.
Turn these vadas using a fork or a chopstick. Let it cook on the other side too for a couple of minutes.
- Once all the vadas are done, in a serving plate pour some sweet dahi on the base. Now arrange these vadas and pour the rest of the dahi.
- *** See to it that the vadas are covered with dahi. Press them a bit with the help of a spoon or spatula for the dahi to be soaked in them.
- Garnish with red chilli powder, jeera powder, chat masala and tamarind chutney.
VADA PAV – MUMBAI SPECIAL
Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.
- 5-6 medium sized potatoes
- 6-8 garlic cloves
- 1-2 green chillies
- 1 tablespoon oil + for deep frying vadas
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- A pinch of asafoetida/hing
- 1/4 teaspoon turmeric powder/haldi
- Salt as per taste
FOR COATING BATTER
- 1 & 1/2 cup Chickpea flour/besan
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida/hing
- A pinch of baking soda
- 1/2 water or as per requirement.
FOR THE RED CHUTNEY
- 1 medium sized onion, sliced
- 3-4 garlic cloves
- 3-4 whole dry red chilli
- 1/2 teaspoon cumin seeds/Jeera
- 2 tablespoon grated dry coconut
- 1 tablespoon sesame seeds/til
- Salt to taste
MAKING THE RED CHUTNEY
- ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
- ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
- ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.
MAKING THE VADAS
- ◆Boil the potatoes until tender and cooked. Peel and mash them.
- ◆ Crush garlic and green chillies using mortar and pestle.
- ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
- ◆Add this mixture to the mashed potatoes. Add salt.
- ◆Combine everything well. Make medium sized balls and set aside.
- ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
- ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
- ◆Dip the vadas in the batter and coat from all sides.
- ◆Fry until golden brown and crisp from all sides.
- ◆Also fry few green chillies and drain sprinkle some salt on them.
Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.
WHEAT NAAN ON STOVE TOP
Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.
- 2 cups Wheat flour(atta)
- 1 tablespoon oil
- 1 cup curd(dahi)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Warm water to Knead dough
*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.
- In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
- Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
- After 30 minutes divide this dough into equal sized balls (approximately 8-10).
- Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
- Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
- Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.
*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.
Rest the dough for approximately 1 hr or till it doubles in volume.
A well-known street food from Mumbai. The name is derived from its typical Mumbai accent(BAMBAIYA BHASHA). Baida means ‘egg’ and hence Baida roti means a flat bread stuffed with eggs and flavourful and spicy minced meat. I have used a mixture of refined flour and wheat flour.
FOR THE STUFFING
- 500gms minced meat(lamb/chicken)
- 3 tablespoon oil
- 1 large onion finely chopped
- 1 tablespoon Ginger finely chopped
- 1 tablespoon Garlic finely chopped
- 2 tablespoon of chaat masala
- 1 tablespoon Garam Masala
- 2 green chillies finely chopped
- Salt to adjust seasonings
- 1/4 cup Green coriander, finely chopped
- 1/4 cup mint leaves, finely chopped.
- 6 eggs
FOR THE ROTI/OUTER COVERING
- 1 cup all purpose flour(maida)
- 1 cup wheat flour(atta)
- 1 teaspoon salt
- 1 tablespoon oil
- Water for kneading.
- Oil/ghee/butter for shallow frying.
- 1. Wash and drain excess water from the minced meat(kheema.. I used lamb meat)
- 2. Heat oil in a pan. Add chopped onions and saute till golden brown. Then add the ginger and garlic and saute on high for 30 seconds.
- 3. Add kheema and saute well. Lower the flame and let the kheema cook completely.
- 4. To this add chat masala, garam masala, coriander powder, salt, chopped coriander n mint leaves. Mix well and set aside to cool
- 5. FOR DOUGH
- In a mixing bowl, sift both maida and atta. Add salt and oil and mix well. Knead a soft dough(like we Knead for paratha) and set aside to rest for 20 minutes.
- 6. In another bowl, break all the eggs , add salt and whisk well.
- 7. Once the kheema is cooled completely and the dough is rested sufficiently, then it’s time to make our baida Roti’s.
- 8. Divide the dough into equal sized balls (approximately 10-12).
- 9. Now dust some flour on the rolling surface and roll out a thin 8 inch diameter roti. Pull from 4 corners to give a rough square shape.
- 10. Now spread 2 tablespoons of kheema mix . Also add 2 tablespoon of the whisked egg.
- 11. Heat a shallow fry pan on medium flame. Fold carefully all the sides to form a square.
- 12. Transfer the roti on the pan taking care that roti doesn’t break. Shallow fry using oil on low to medium flame till both sides become crisp.
- 13. Cut into smaller squares or triangles and serve with green chutney and sauce.
BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
- 2 cups wheat flour (atta)
- 1/2 cup All purpose flour(maida)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- A pinch of baking soda.
- 3 tablespoon of melted butter/ghee or oil
- 1/2 cup sour curd (khatti dahi)
- 1 small bunch spinach(Palak)
- 1 green chilli
- 2 tablespoon milk
- Oil for deep frying.
- Clean and wash palak leaves properly under running water.
- In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
- Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
- In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
- Add the butter to his and rub the mixture well using your fingers.
- Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
- Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
- Start heating oil for frying bhatura in a broad pan on a medium flame.
- After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
- Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
- Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
- Repeat the same with all the remaining dough balls.
- Serve with chatpate chole and pickle.
These easy and simple to make mutton mince kebabs are perfect for a lazy sunday brynch or snack. They make a yummy starter too.
- 1 kilo kheema/meat mince (Lamb or chicken)
- 4 tablespoon Ginger-Garlic paste
- 1 teaspooon green chilli paste
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 1/4 cup raw papaya paste(optional)
- 1 egg
- 1/2 cup roasted chana/chickpea
- 1/2 cup chopped fresh coriander leaves and mint leaves.
- 1 large onion, grated
- 2 tablespoon lime juice
- Salt to taste.
- Oil for shallow frying
- Take mince in a food processor/mixer and churn it for half a minute.
- Grind roasted chana to a fine powder.
- Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
- Keep aside to marinate in refrigerator for 1 hour.
- Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
- Serve with mint chutney and raw onions rings.