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.

NAVRATAN KORMA 

Many if us around the world are vegetarian.  And most of them love mix blend of vegetables.  Be it Gobi Aloo Matar, Veggie pulao,  Pav bhaji, Fried rice with loads of veggies. Here’s my take on a simple restaurant style Mix veg curry. 

A creamy flavourful mix veg curry called

NAVRATAN KORMA

Recipe Link  👇👇

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

Besan Bharwa Bhindi

BESAN BHARWA BHINDI 
https://youtu.be/O6jFFCYvGKE

Recipe 

  • Wash and dry 300 GM’s okra/bhindi
  • Make a vertical slit on one side.
  • In a pan dry roast 1/4 cup gram flour/ besan.
  • Cool it and add 1/2 tsp turmeric powder,1 tsp red chilli powder, 1 tsp coriander powder, 1{2 tsp garam masala powder and salt as per taste. Mix everything well.
  • Stuff the slit bhindi with this mixture.
  • Shallow fry these styffed okras in a nonstick pan using oil until they are fully done and crisp.

    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.

    EGGLESS BROOKIES(BROWNIE-COOKIES)

    A combination of BROWNIE and  a cookie makes this brookie is to die for!!!

    RECIPE 

    Ingredients

    • 3/4 cup wheat flour
    • 3/4 cup all purpose flour
    • ¼ cup dark cocoa powder
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 3/4 cup castor sugar/brown sugar
    • 100grams softened butter(1 pack of Amul butter)
    • 1 tsp vanilla essence.
    • 2 tablespoon milk(I avoid using it)
    • ½ cup chocolate chips


    METHOD

    1. Grease a microwave friendly plate with butter or ghee
    2. In a bowl, sift together the flour, cocoa, baking powder and baking soda. Mix until combined.
    3. Cream together sugar to butter, add vanilla.
    4. Now combine the flour to make a soft dough.(Add milk if necessary)
    5. Add half of the chocolate chips and mix.
    6. Bring together to form a smooth dough.
    7. Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them.
    8. Make even sized balls and place on the greased plate, at least 2 inches apart from each other as these cookies tend to spread. 
    9. Place the other half of the chocolate chips on the balls so they can be seen on top once baked.
    10. Now microwave tis on maximum power setting for just 1 minute +/- 10-15 seconds, depending on the settings.
    11. Leave them on the tray until fully cool and then transfer to an airtight container.
    12. Enjoy this crispy on outside and soft on inside BROOKIES at leisure.

    LOW CALORIE DAHI VADA

    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

    https://youtu.be/1LSLGzIHfuw

    RECIPE
    Ingredients

    • 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

    FOR GARNISH

    • Red chilli powder
    • Jeera powder
    • Chat masala
    • Tamarind chutney(optional)

    METHOD

    1. 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.
    2. 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.
    3. In the mean time, prepare the sweet dahi that is used to dip these vadas. Mix together curd, milk and sugar. Set aside.
    4. After 15 minutes you will see the batter is light and fluffy. Give it a mix for last time before cooking.
    5. 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.

    1. 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.
    2. *** 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.
    3. Garnish with red chilli powder, jeera powder, chat masala and tamarind chutney.