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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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

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.