Chicken seekh kababs

Seekh kebab is meat mince (can be made with any minced meat) with dry rosted spices, with tomatoes, onions, etc, threaded onto skewers and grilled, generally over charcoal.

I like lamb seekh kababs, THE BEST! There are variants of kabas from around the world and loved by every one, terrific appetiser, side dish or can be serve as a main dish with Indian breads like naan, rumali roti or tandoori roti. Mostly we served kababs as starter with onions rings and mint chutney.

I am fond of kakabs and Tandooris, especially from Rajender ka dhaba in south delhi. He is just awesome but as i stay in gurgaon its not possible to go frequently there. One day i got craving to have seek kababs. So i decided to make at home, i checked my refrigerator and found 1/2 kg chicken breast and found almost all spices which i wanted. Trust me it came out just awesome. 

Here i am showing you easiest way to make juicy seekh kababs at home by using minimum ingredients. I always used to think making kababs is big hassle but but but no its is not...

Preparation Time: 15 minutes   |   Cooking Time: 15 minutes   |   Serves: 4 serving

 

Ingredients: 

• Chicken - 1/2 kg boneless
• Lemon - 1 whole
• Onion - 1 medium
• Ginger - 1/2 inch, chopped
• Garlic -  4-6 cloves, chopped
• Green chilli - 1-2 chopped
• Red chilli pw - 1tsp
• Cumin pw - 1tsp
• Coriander - 1tsp
• All spice (garam masala) pw - 1/2 tsp (used home made)
• Curd - 2tbs
• Salt - 1/2 tsp or to taste
• Black Pepper - 1/4 tsp 
• Oil - 2 tbs (any oil)

Direction to make: 

To begin with marinate the chicken. Wash the boneless chicken and pat dry with kitchen towel now put salt, black pepper and lemon, keep its side for couple of hour. If possible marinate one day before for better result. You can use ready made mince or can make it at home. I made at home only.

Now heat the oil in pan and put onoins, saute for 1-2 minutes, add chopped ginger, garlic and green chillis, saute for 2-3 minutes. Remove the pan from heat and keep aside.

Grind the chicken and make mince but not to paste. Now add fried onions, ginger, garlic all spices and curd. Grind it for 20 seconds to mix well. Or Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.

Cover the bowl of mixture with cling film and put into the refrigerator for 1 hour. 

Soak bamboo skewers in water to prep for the kebabs. Remove the mixture from the fridge and devide the mix into equal portions. Threaded this mixture onto skewers.  Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
 

Grill the kebabs on grilling pan, basting with cooking oil as required, till the meat is done. Turn as often as required. 

 
Serve hot with onion and lemon wedges. 

  

Thank for visit my blog will appreciate your comments.

Imli (Tamarind) rice

Tamarind rice is one of the delicious South Indian rice preparations. It has mind vibrate tangy-ness of tamarind and aroma of spices. This is one of the easiest recipe, since most ingredients used in this recipe are dried or per-processed spices, takes minimum time to prepare. 

One day i called up my mom generally to asked about usual stuff like her health, lunch and etc.  As she wasn't well during days coz of disk pain, she didn't cook anything due to pain and tiredness but she wanted to have something spicy. So imminently i invited her at my place. I had only 1 hour to prepare the lunch for her.

But now question was what to cook!!! I checked me refrigerator and i found 1/2 kg chicken breast, Hommade's coconut milk, freshly grated coconut and Hommade's tamarind paste. So got an idea to make my Coastal Chicken recipe (which is simile to Chettinad chicken) with Imali (Tamarind) rice.

As i called up my mom over lunch (sudden plan) and i had very little time for preparation. Only imli rice came to my mind to served with my coastal chicken.

Preparation Time: 10 minutes   |   Cooking Time: 40 minutes   |   Serves: 4 serving

Ingredients:

• Rice - 1 1/2 cup
• Salt - 1/2 tsp

For tadka/ tempering:

• Tamarind (Imli) - 3 tbs thick plup

• Chana dal (split Bengal gram) - 1 1/2 tsp

• Urad dal (split black lentils)

   - 1 1/2 tsp

• Mustard seeds - 1/2 tsp

• Dry red chilli - 4 teared

• Ginger - 1/2 inch, chopped

• Asafoetida (hing)

   - 1/4 tsp

• Curry leaves (kadi patta) - handful

• Turmeric powder (haldi) - 1/3 tsp

• Roasted peanut - 1/3 cup

• Cashew nuts - 1/3 cup

• Oil - 2 tbs

• Salt to taste

  
  

   

Direction to make: 

 

I had very little time to prepare the imli rice so i used ready made tamarind paste but preferably use homemade. 

 

Boil the rice with salt and little oil, keep aside to cool.

Tip: if you add oil while cooking rice, it will not stick together.

 

Heat the oil in kadai (wok), add the mustard seeds and let them splutter. Add chana dal and urad dal saute till turn golden but don't burn it. Now add

Asafoetida (hing), curry leaves, ginger, dry red chillis and turmeric powder, saute for a few seconds.

 

Add the tamarind extract and cook till the raw smell of tamarind disappear. It will take approx 6-7 mins. Next add salt and mix. when you see mixture of spices cooked properly and oil is started separating add peanut saute for few seconds.

 

Now add rice and mix well, approx 2-3 minutes. While stirring continuously, keep the flame on medium. Add cashew and serve.

 

 

Tip: If you make this rice an hour before serving, it will help to set the flavors to it.

 

You can serve the Imli rice with coastal chicken, with any other dry vegetable or can have it like this.

 

 

  For Coastal chicken recipe please click here.

 

 

Thank for visit my blog will appreciate your comments.

 

  

Coastal Chicken- Mind boggling spicy chicken with aroma of coconut

Well it's a big blessing if you are staying near to your parents. More over when you are working and having kid. Well i am blessed in that ways. I am staying 5 min walking distance from my parents house and my Mother-in-law also staying with us.

Being in advertising profession have to give time to my job. And if you want to work peacefully this is the ultimate option. I feel blessed my kid growing up, spent a lot of time with Grand parents.

Not only this getting food, cooked by your Mother is feel like a haven. My mom has been and still is a very skilled and awesome cook. She also love to experiment with food the way i like. But earlier she never had the time to enjoy it, the way we do. Our lives have moved in very different directions, we have freedom to choose what ever we like. If some time not feeling to cook we go out or ordered food at home only. But for mom there wasn't any options. Especially considering their background, growing up in a typical India family where was no culture to eating out.
Her priority was cooking for us, one after one meals with whole house hold work with raising up three kids. She had to be ready with lunch by 12 noon as father use to come home for lunch break. And being a bong you cannot cook only one dish, it has to be rice with non veg, dal, fry vegetable (any one like brinjal and many) and dry vegetable dish. This was the regular menu for lunch.
I feel now days life is much easier then earlier, that is everyone have to admit.

I used to be in kitchen with my mom to help her and by interest. My mom has taught me a lot about food. She has taught me never waste anything and respect for food. She gets irritated to wasting and throwing away anything which is edible. And i got the same thing inherits in me, wastage of food makes me feel irritated too.

She is the best food critic for me whatever i cook i make her taste for sure. She feel so happy when i cook exotic food at home and always get encouragement to do more with good food tips and whenever she cook something special, she call me over.

One day i called her up generally and asked about lunch as she wasn't well during days coz of disk pain, she didn't cook anything due to pain and tiredness but she wanted to have something spicy. So imminently i invited her at my place. So i had only 1 hour to prepare the lunch for her.

But now question was what to cook!!! I checked me refrigerator and i found 1/2 kg chicken breast, Hommade's coconut milk, freshly grated coconut and Hommade's tamarind paste. So got an idea to make my Coastal Chicken recipe (which is simile to Chettinad chicken) with Imali (Tamarind) rice.

Mind boggling spicy chicken with aroma of coconut. This recipe is quick and easy to make.

Preparation Time: 10 minutes   |   Cooking Time: 25 minutes   |   Serves: 4 serving

Ingredients: 

• Chicken -1/2 kg (boneless can use with bone also)
• Onion - 
• Ginger -1 inch piece ( if paste - 1 1/2 tsp)
• Garlic - 8 to 10 cloves ( if paste - 1 1/2 tsp)
• Tomato -1 medium chopped
• Coconut - 2 tbs (Freshly grated)
• Coconut milk - 2 1/2 tbs
• Oil - 2 tbs
• Turmeric powder - 1 tsp
• lemon - 1
• Salt to taste
  For spice powder
• Curry Leaves - handful ( few for cooking or rest for spice powder)
• Dry Red chilli - 8 to 10 ( 2 for cooking rest is for spice powder)
• Coriander seeds - 1 tbs
• Cumin seeds - 1 tbs
• Pepper corn - 1tbs
• Star anise - 2
• Cinnamon stick - 2 inch 
• Clove - 4 to 6
• Green cardamon - 3 to 4
• Bay leaf - 2 ( one for cooking one for spice powder ) 
• Fenugreek seeds (Methi) - 1 tsp 
• Fennel seeds big (saunf) - 1 tsp

Direction to make: 

Wash the chicken and pet dry. Cut in to the medium pieces and marinate with salt an lemon. Keep aside till the time spice powder is getting ready.

Heat a heavy pan on a medium flame and roast the coriander, cumin, pepper corn, dry red chillies, cinnamon, cardamom, cloves, star anise, bay leaf and curry leaves for 3-4 minutes then add fenugreek and fennel and roast for 1-2 mins. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry grinder.
Or 
Add ginger - garlic in roasted spices and grind with 2 tbs of water. And make it wet coarse paste.

You can make this powder spice in bigger quantity and can store in a air tight jar.
Wet paste have to use with in 2-3 day if there is any left over.

Heat the oil in a deep pen, add the curry leaves and 2 dry red chilli break in to 2 part. When they stop spluttering, add the sliced onions and fry till they are light brown.

Add the 2tbs spice paste and saute for 3-4 min and add the tomatoes and turmeric powder and stir well to mix all the ingredients. Covered on low heat till the tomatoes are pulpy and blend well with mixture.

Now add the marinated chicken to it, saute for 3-4 mins then add grated coconut mix well. Cover and simmer till it is tender. Make sure to stir after some time so that chicken will not stick to the pen.

Now you can see chicken is tender and almost cooked now time to add coconut milk and mix well now cover and simmer till the oil get separated from the pen.

Garnish with coriander leaves and serve hot with Imali (Tamarind) rice. 

Or you can serve with tandoori roti or Malabari patatha.
 

For Imali (Tamarind) rice recipe please click here.


 

  Thank for visit my blog will appreciate your comments.

 

Hummus with garlic wheat pita bread

I had hummus 1st time in Bangalore during one of the office lunch. Well that time i was quite confused weather i like it and not. I didnt understand the taste but as our boss was with us, i actually couldn't s say or ask much about it "what is this dish!". The moment i reach home i searched in net about Hummus thn i got to knw, Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread. 

Then when ever used to go out, i use to ask for Hummus dip and slowly i started liking it, Now i love it. Probably it takes time people to acquire the taste. Now i always look for good Lebanese joint for light n healthy lunch or snack.

Then i tasted falafel, chicken in pita pocket with hummus and sour cream, i love it so so much. The taste and aroma of Tahini and Olive oil.

Day before yesterday i went for a meeting in Greater kailash 2 Delhi, it was lunch time so after meeting i was happy to see Lebanese joint "Al Zaitoon" just next to my car parking area. I decided to pack my lunch here n will have on the way to home.

Trust me its was pathetic. Pita chicken pocket was bad, whole thing was coming out from the pocket coz the guy who made this, cut it badly n made a whole in between of pocket.
Hummus dip was stinky and sour cream was too sour probably staled.

So i have decided to make at home i tried only once at home this is my 2nd time i made this and i am very happy with my self. Taste is just too good.

Hummus is a very simple n easy to cook recipe, most of the ingredients you can get it at home only. Basically its cooked, mashed chickpeas. Usually in indian family chickpeas use for chole or some of indian dishes with indian spice only.

Hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be.

For hummus most essential ingredient is Tahini, its a famous middle eastern spread made from sesame seeds. 
Tahini, when i heard the name i thought this is something big n from where i will get this...But its nothing just only sesame seeds paste with olive oil SIMPLE!!! Dont get scared by these big big names.

If you do not have tahini not to worry! you can make it at home only or add sesame seeds powder in dip. 

This dip can be use as a spread on sandwiches or burgers or with fried starters; fried chicken, kababs, fried veggis, paneer, even as a mid night snacks.

Hummus is the one of the most nutritious dish as its made of boil chickpeas, olive oil, sesame seeds. Sessme seeds is high source of protein and calcium, even more than milk. People who is allergic to milk can have Sesame seeds as an substitute. This is good for all age group.

I knw only this hummus recipe but can be different- different variants (need to experiment more). Here i made pita bread from wheat to avoid Maida (refined flour) and make it more healthy.

You can refrigerate the dip for 6-7 day so can make little more to store :-)).

Preparation Time: 15 minutes   |   Cooking Time: 30 minutes   |   Serves: 6 serving

Ingredients:

      For Hummus:-

• Chickpeas - 1 1/2 cup soaked in water over night or 5-6 hour and cooked till soft
• Olive oil - ½ cup or more as per requirement
• Garlic - 3-4 cloves
• Lemon juice - 1 tbsp
• Red chili powder - ½ tsp
• Sesame seeds or Tahini - 2 tbsp
• Jalapenos - 2 tbsp ( here i used home made jalapenos)
• Olives - 6 to 8 whole piece
• Salt - as required

      For Pita Bread:-

• Wheat flour - 2 cup
• Dry yeast - 7 gm or one sachet
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Dry herbs - 1 tbsp
• Coriander/cilantro - Few sprigs
• Garlic - 8-10 cloves, chopped
• Water - as required
• Olive oil - 1/2 tsp

 

 

Direction to make: 

 

Pita Bread 

 

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

 

Saute chopped garlic in little oil till its turns light golden.

 

Combine flour, herbs, garlic and salt in large bowl. Make a small well in the middle of flour and pour yeast water in this.

 

 
Slowly add warm water, and stir with wooden spoon or rubber spatula until elastic. 

 

Knea the dough for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. 

 

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. 

 

 

Cover the dough with cling flim and keep it aside. Allow the dough to sit in a warm place for about 1 hours, or until it has doubled in size.

Preheat the oven in 220 degrees C with baking tray.

Once dough doubled in size, knea the dough gently and roll out in a rope and make medium sized balls from the dough, keep these covered again for 10 minutes. 

 

Dust some flour and roll each ball into a flat circles about 1/4" thick. Sprinkle the cilantro on top. You can give any other shapes as well like round, oval, squar or shaped as you want. keep these rounds covered loosely for 10 minutes more.

 

Place the rolled dough in a baking tray, bake for 5-6 min on 200 degrees C. Please keep eye on it. Make sure rack is at the very bottom of oven. 

 

 

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Unfortunately, due to power cut i have to make few on Gas Tawa but result will come out same only difference is on tawa you will get brown or black spots, but when you bake them you won’t get any spots.

 

 

Now your pita breads are done. Can be cut in desire shape and serve.

 

 

You can store Pita breads in refrigerator for month but in a zip lock or bread box and can be store for up to week in a airtight box and use whenever you want. 

 

When you have pita in store you can make any quick snacks, sandwich combinations, rolls and fillings...with different dips and spreads.

 

  So happy to see pita pocket came out very nice :-)).

  

 Hummus

Soke the Chickpeas over night and cook it with 1/2 tsp of salt, for about 20 min in pressure cooker.  

 

 

I dont not have Tahini so i used sesame seeds, so start with roasting the sesame seeds in a pan till it turn golden. Make sure it should not burn.

 

 

Place the sesame seed in a blender, add olive oil and make a fine paste. I was having little difficulty to make fine paste. For that not to worry add handful of chickpeas, it will help to make fine paste.

 

Now add the chickpeas, garlic, jalapenos, olives and salt in the same blender. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.

 

Add the lemon juice and water (i kept the chickpeas boiled water). Process for 30 seconds. then scrape down the sides of the bowl and again process. With the processor running, drizzle in the olive oil. It will become smooth paste.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with red chilli pw and olives if desired.

 

Can be store this dip in a air tight container in refrigerator up to 6 -7 days and use whenever you want to hav.

See! how simple to make Hummus. Some time you can buy ready made pita breads from market, if you have no time to make pitas. Hummus takes very less time if you have all the indigents with you. In fact you can make Tahini and store. Some time tahini can be use a dip on sandwiches and rolls. 

 Thank for visit my blog will appreciate your comments.