CHICKEN RUSSIAN KEBAB


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.
Recipe Link
https://youtu.be/1nOq8_Sz5ns

RECIPE

  • 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

Method

  • 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.


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MUTTON BADAMI KORMA 

With Eid-u-Adha around,  here is one royal recipe which can be made easily. Korma was a  popular curry amongst the Nawabi & Nizams.  The creamy texture of the gravy and the soft succulent meat pieces makes it the most loved curry to all.  I love making korma because it’s a hassle free process.  Even you should try it once. Here’s my take on this fingerlicking korma recipe

Korma lovers in the house, give a cheer.
MUTTON BADAMI KORMA

Check out the video recipe bere

1. 1kg. Mutton on bone,  1 tsp salt,  2 heaped tablespoon ginger garlic chilli paste(10-12 garlic cloves,  1 inch piece of ginger &  2-3 green chillies) , 1/2 cup of raw papaya and 1 cup thick curd. Keep aside to marinate for 1 hour(if keeping on kitchen counter) or 2 hours if in refrigerator.

Overnight marination in refrigerator is always best.

2. Slice 2 onions and fry them crisp. Drain on absorbent paper. Once they cool, crush or grind them.

3. In the same pan take 3-4 tbsp oil, add whole spices(elaichi, zeera, tejpatta, badi elaichi, Kali mirch, dalchini,etc). Saute for 30 seconds.

4. Now add marinated mutton pieces and bhuno till they change colour. In the left over marinate add dry spices(haldi 1/2tsp, Kashmiri all mirch 1 tbsp, dhaniya pwd 2 tbsp, zeera powder 1 teaspoon).

Mix and add to the mutton. Cook till the the oil starts to separate from the mutton.

5. At this stage add 750 ml(2&1/2 glass) warm water. Bring it to boil. Then lower the flame. Cover and cook until mutton if almost cooked.

Roast 15-20 almonds and powder them.

6.  Add the roasted almond powder,  rushed brown onions and 1 tbsp garam masala powder.

7. Mix and cook for 5-7 minutes. Serve with naan/roti and rice.

SHAHI WHITE CHICKEN KORMA 

So here’s me back back with a yummy weekend curry recipe. A creamy silky recipe whose taste would linger in your mouth for a really long time. 

SHAHI WHITE CHICKEN KORMA 

  • 1. Roughly chop 2 medium onions &  boil with 1 cup of water.  Cool and grind to fine paste. 
  • 2. In a pan heat 2 tbsp ghee(can use oil also).  Add 3-4 hari elaichi,  1 badi elaichi,  5-6 cloves &  1 inch dalchini.  Let then splutter. 
  • 3. Add the onion last,  1 tbsp ginger garlic paste and 3-4 green chillies(I used less spicy).  Saute for a while till raw smell us gone.  Do not let the paste change its colour. 
  • 4.Mix 300 ml milk & 100gms curd n keep aside for 10 minutes. 
  • 4. Add 500gms boneless chicken or 750-800gms chicken on bone.  Add 1/4 tsp salt and saute on high flame till the chicken turns white. 
  • 5. Lower the flame &  then add milk curd mix.  Stir and let the chicken cook in the covered pan. 
  • 6. Soak 12-15 cashews and 8-10 Almonds.  Peel Almonds after soaking.  Grind to a fine paste. 
  • 7. To the cooked chicken add the almond Cashew paste,  2 tbsp kasuri methi, 1/2 tsp black/white pepper powder,  1/2 cup water mix and cook for 3-4 minutes. 
  • 8. Adjust salt.  Mix and serve with roti/rice

ANDA GHOTALA

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.

Video recipe

https://youtu.be/MORR8zfBfJ8

RECIPE:-
Ingredients:-

  • 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

METHOD

  1. Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
  2. Add chopped onions and cook them until light golden.
  3. Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
  4. 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.
  5. Let this cook until tomatoes are pulpy and oil starts separating.
  6. Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
  7. 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.
  8. 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.

CHICKEN CHEESE MAYO TOASTS

RECIPE

Ingredients

  • 250 grams of boneless chicken
  • 1 tablespoon roughly chopped ginger garlic
  • 1 teaspoon black pepper powder
  • Salt as per taste
  • 1/2 cup shredded cabbage
  • 1/2 cup grated carrots
  • 4 tablespoon finely chopped capsicum(red yellow green)
  • 1 spring onion, chopped
  • 1/2 cup grated processed cheese
  • 1/4 cup Mayonnaise
  • 8 brown bread slices
  • Butter for toasting.

METHOD.

  • 1. Clean and wash the chicken properly.
  • 2. Heat a pan and add chicken pieces to it. Add salt, black pepper powder and chopped ginger garlic to it. Add few tablespoon water and cook until the chicken is tender.
  • 3. Once chicken is cooked well, cool it and shred it with the help of a fork.
  • 4. In a large mixing bowl, add chicken shreds, cabbage, carrots, capsicum, spring onion, cheese and mayonnaise. Mix everything well using a fork.
  • 5. Now trim the edges of the bread and spread the chicken cheese mayo mixture on one slice and cover with another.
  • 6. Toast on girdle using butter and serve.

BAIDA ROTI (EGG &MINCED MEAT STUFFED FLAT BREAD)

BAIDA ROTI

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.
RECIPE

Ingredients

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.

METHOD

  • 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.

KACCHE KHEEME KE KEBAB (EASY MINCE PATTIE)

These easy and simple to make mutton mince kebabs are perfect for a lazy sunday brynch or snack. They make a yummy starter too.

RECIPE

Ingredients

  • 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

METHOD:-

  1. Take mince in a food processor/mixer and churn it for half a minute.
  2. Grind roasted chana to a fine powder.
  3. Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
  4. Keep aside to marinate in refrigerator for 1 hour.
  5. Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
  6. Serve with mint chutney and raw onions rings.

SZECHUAN SWEET & SOUR PRAWNS

A easy and super yummy recipe that can be dished out in a jiffy. Inspired by famous CHEF JAMIE OLIVER with obvious tweaks from my end.
RECIPE

Ingredients:-

  • 25-30 Prawns
  • 5 slices of fresh pineapple
  • 1 each Bell pepper(red, yellow, green). I used just green one.
  • 2 tablespoon oil.
  • 8-10 medium sized garlic cloves
  • 1 inch ginger piece
  • 2 fresh red chillies
  • 1/2 teaspoon salt (2 teaspoon for cleansing the prawns)
  • 50 ml fresh pineapple juice
  • 100 ml orange juice
  • 1 tablespoon honey
  • 1 tablespoon white vinegar
  • 1 tablespoon light soya sauce.
  • 1/2 tablespoon cornflour.
  • 2 bulbs of spring onion with greens, chopped
  • 1/4 cup chopped green coriander, chopped

METHOD

  1. Carefully devein the prawns and wash them thoroughly using salt and water. Drain excess water and dry using a kitchen towel.
  2. De-seed the bell peppers and cut them in to 3 pieces lengthwise.
  3. Using one teaspoon oil, grill the pineapple slices and the bell peppers on a grill pan until well charred. Take off from heat and let the slices rest for about 5 minutes. The roughly wedge/cube them.
  4. Make szechuan paste using garlic, ginger, salt, red chillies and 1 tablespoon orange juice, in mortar-pestle.
  5. In a mixing bowl take the clean prawns and the szechuan paste. Splash half tablespoon and mix well.
  6. In a wok/pan Heat the remaining oil. Add the prawns mixture and cook on a high flame for about 4 minutes.
  7. In the mean while mix together pineapple juice, orange juice, honey, soya sauce vinegar and cornflour.
  8. Add this to the prawns and also add the pineapple, bell peppers, chopped spring onions and 3/4 of the chopped coriander. Let this cook and thicken on a high flame.
  9. Adjust seasonings(salt) and its ready to be served. Garnish with coriander.

KOLHAPURI MUTTON TAMBDA RASSA(LAMB MEAT IN SPICY RED GRAVY)

Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.

KOLHAPURI MUTTON TAMBDA RASSA VIDEO RECIPE

https://youtu.be/CkR6pyDvutU



RECIPE-

Ingredients:-

  • 1 Kg. of Mutton
  • 1 Tbsp Red Chilly Powder
  • 1 Cup Oil
  • 1 large Tomato, finely chopped
  • 2 medium size Onion, sliced
  • 1 tablespoon ginger garlic paste
  • Whole spices(as shown in image.)
  • Coriander Leaves.


 For The TAMBDA RASSA

  • 1 medium onion slices
  • 4 tablespoon dessicated coconut/ dry coconut flakes
  • 8-10 Garlic Cloves
  • 1 inch piece of Ginger
  • 3-4 green chillies
  • 5-6 Kashmiri red chilli
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon asafoetida(hing)
  • 1 tablespoon Salt
  • 2 tablespoon Sesame Seeds
  • 2 Black Cardamom
  • 3-4 green cardamom
  • 1 tablespoon Coriander seeds 
  • 1 teaspoon Cumin seeds
  • 8-10 Black Pepper
  • 2 one inch Cinnamon Sticks
  • 4-5 Cloves (laung/lavang)
  • 1 Tbsp Poppy Seeds
  • 1 teaspoon fennel seeds (saunf)
  • 3 bay leaves
  • 1/2 teaspoon shahi jeera

METHOD:-

  • Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
  • After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
  • Add 1 and half cup of hot water to the meat and mix well. 
  • Cover the pan and cook until the meat is 80% done.

* You can use pressure cooker also. 1 whistle on high flame,then lower the flame and allow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.

For making the tambda rassa paste:-

  • In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned. 

  • Next goes red chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
  • Switch off the gas and allow the mixture to cool completely.

  • When the mixture is cooled, put ina mixer jar and grind it to a fine paste

  • Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
  • Next add the sliced onion, saute until golden browned.
  • Then add the tomato, cook till it turns soft and pulpy.
  • Finally add the ground paste and saute for another 5 minutes. 

  • Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.

  • Cover the pan, lower the flame and let this cook for another 15 minutes. 
  • Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
  • Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.

NALLI NIHARI (SPICY LAMB MEAT AND SHANK STEW)

This is one recipe which needs no introduction. Famous Hyderabadi dish eaten almost everyday in a hyderabadi household.

NALLI NIHARI SALAN 

RECIPE

Ingredients:-

  • 1 kg Lamb meat preferably shank portion
  • 4 tbsp Oil/ ghee
  • 5 tbsp Nihari masala 
  • 3 large onions, sliced and deep fried
  • 2 tbsp ginger garlic paste
  • Salt to taste
  • 1/4 cup Whole wheat flour (atta)
  • Ginger,cut into thin strips.
  • 5-6 cups warm water

NIHARI MASALA POWDER 

    ***Dry roast all the whole spices from the above list and mix with powdered spices.

    METHOD

    1. Heat ghee in a deep pan, add mutton pieces and sauté on high heat till well browned. Add ginger garlic paste and nihari masala. Continue to sauté for 3 minutes.
    2. Add half the fried onions and mix. Add 5-6 cups of warm water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.(Will take about approximately 3hrs)
    3. * For time saving you can use pressure cooker. Cook the meat for 6-8 whistles
    4. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.
    5. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.

    FOR CHICKEN NIHARI.. 

    Same procedure and spuces to be used. Just the cooking time will be lessened to 1-1&1/2 hour.