Tangadi Kabab

Recipe is very simple I've simplified the process for this recipe normally there is 3 different marination process which involves in preparing this kabab at home this recipe can be done in no time with absolutely very less oil. 

Recipe Demo Video do watch and Subscribe to me on Youtube...:)

1/2 Kilo Chicken Thighs(skinned)

2 Tbsp Cream Cheese

3 Tbsp Yogurt

1/2 Lime 

1 Tbsp Chilly Powder

1 1/2 Tbsp Garam Masala

1/2 Tsp Chat Masala

1/2 Tsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Cumin Powder

1 Tsp Dried Fenugreek (Kasoorimethi)

Few drops Red Food Color

Salt as per taste

2 + 2 Tbsp Oil

I prepared this recipe in a halogen oven. at home you can prepare this recipe on a pan or even in regular oven.

Marination:

• Wash the chicken twice place it in a colander and allow the excess water to drip out pat dry.
• Using a sharp knife gash the chicken this will help the masala to penetrated and will help the chicken cook fast.
• In a mixing bowl place the chicken add lime juice, cream cheese, yogurt, dried masala powders salt and 2 tbsp oil mix well and distribute the masala on the chicken and into the slit gashes place a cover and allow to marinate for atleast 6 to 8 hours before preparation.

Method:

• I preheated my oven at 180 degree for 10 minutes.
• Place the chicken on the oven rack and allow to cook in 200 degrees for 20 minutes.
• In the 20 minutes keep turning the chicken in every 5 minute break keep basting the chicken with oil at the same time.
• the chicken should turn into reddish brown color remove the chicken from oven serve hot with mint chutney and salad. Enjoy...:)

This is truly an amazing recipe really juicy and perfectly spiced .

Basil Garlic Chicken Tikka (Lasooni Basil Murgh Tikka)

This was purely 100% my own experiment and some how turned out real good the kabab was moist and very fragrant and my home was filled with aromatic sweet smells of basil ☺

500 Grams Cubed Boneless Chicken

3 Tbsp Yogurt

2 Tbsp Cream or Cream Cheese

1 Tbsp Turmeric Powder

1 1/2 Tbsp Garam Masala

8 Chillies

15 Pods Garlic

1 Inch Ginger

1/2 Lime

Fist Full Fresh Basil or 1 Tbsp Dried Basil

Salt as per taste

Oil For Frying

1 Tomato (Deseeded) 1 Bell Pepper (Desseded) 1 Large Onion all the veggies must be cut into equal cubes this step is optional....veggies can be added or left out....

Recipe Demo Video...Subscribe to me on Youtube...

Marination Paste: 

1. In as fry pan add 1sp oil on medium flame fry the garlic till light brown in color add ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
2. Add the fried ingredients to mixer jar grind to a coarse paste add yogurt, garam masala, cream cheese, salt and turmeric grind to a smooth paste.

Method: 

• In a mixing bowl add the chicken veg and masala paste mix well cover allow to marinate over night.
• In a large pot of water soak the bamboo one hour before preparing kabab.
• Take a skewer shake of excess moisture start to skew the veg and chicken and stack them tight.
• Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken till well done make sure all sides of chicken are roasted make sure to butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney...Enjoy...:)

Basil Paneer Tikka

This recipe is a experiment which turned out real good i also tried a similar twist with chicken both the recipes turned out in flying colors everyone at home enjoyed my recipe...this will be a great party item...☺

Ingredients:

250 Grams Paneer/Cottage Cheese

1 Medium Bell Pepper

Fist Full Basil Leaves 

1 Large Onion

1/2 Cup Yogurt

10 Pods Garlic

1 Inch Ginger

7 to 8 Fresh Chillies

1 Tbsp Garam Masala

1 Tbsp Turmeric Powder

Salt as per taste

Oil for frying

We also require Bamboo Skewers or Metal Skewers  

Recipe Demo Video...Subscribe

PrepUp:

1. Cut the bell pepper into half remove the seeds and steam and cube in to equal pieces.
2. Peel and cube the onion into equal cubes as bell pepper.
3. In as fry pan add 1sp oil on medium flame fry the garlic ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
4. Add the fried ingredients to mixer jar add yogurt, garam masala and turmeric grind to a smooth paste.
5. Cube the paneer into bite size pieces.
6. Soak the bamboo skewers in water for a  hour before use. 

Method:

• In a mixing bowl add paneer cubed veg add the prepared masala and salt as per taste mix well and marinate atleast for an hour.
• Using the bamboo skewers skew on the onion and bell pepper first then a cube of paneer layer atleast 2 rows and reserve.
• Heat a tava or a iron skillet on medium flame place the skewers one by one add a sp oil and start to pan roast the paneer turning them gently and frying them on all sides add extra oil if needed and roast till it turns golden brown color to all sides...serve hot with lime wedges...Enjoy...:)  

Mutton Kabab

Mutton Fry in any form is always a treat best served along side for any southindian meal. this recipe is a original nawabi tamil cuisine from vellore and arcot which is located in tamilnadu there are many variations on this recipe we can never go wrong with this its mildly spiced and very tasty meat recipe. there are a few changes in the recipe the origianl recipe calls for whole spices I've reduced the amount of spices and just added garam masala...

Do view the video demo subscribe...

Ingredients:
250 Grams Boneless Mutton (Cubed)
2 + 2 Tbsp Milk
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tsp Ginger Garlic Paste
1 Egg
3 Sprigs Curry Leaves
4 Tbsp Maida/All purpose flour
Oil for Frying
Salt as per taste

For Garnish: Pomegranate, green chilies, pepper powder and lime wedges...

Method:

1. In a pressure cooker add 1 tsp oil add meat, chilly powder, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, 2 Tbsp milk and salt fry till the meat releases moisture.
2. Add 1 Cup water place the lid and whistle and cook on high flame for 3 to 4 whistles till mutton is tender and done.
3. Separate meat from stock...stock can be used for other recipes.
4. In a bowl beat the egg, 2 tbsp milk and salt. 
5. Add salt and 1/2 tsp pepper powder in maida. roll the cooked meat in maida first then dip in egg and then in maida reserve in a plate
6. Heat oil in a wok for frying the meat add the breaded meat to hot oil and fry till light brown in color drain.
7. Fry the curry leaves in same oil and garnish meat with curry leaves chilies and sprinkle some pepper powder and lime wedges serve this crispy meat along with hot rasam sambar and rice...or with beer...enjoy...:)

Handi Kabab Masala

As everyone knows I'm totally fida over seekh kababs I love those juicy smokey and extraordinarily spicy kababs I'm not allowed to use a BBQ in my apartment miss all my BBQ days I settle down preparing my seekhs on a tava never to compromise on taste one day when a friend asked me have you tried handi ka kabab i was like what on earth is that...she gave me this utterly marvelous delicious recipe excellent when served with roti....:)

Do view the recipe demo video...:)

To Prepare Seekhs:
1 Large Onion
6 Green Chilies
Fist Full Coriander and Mint
1 Egg
50 Grams Paneer (Optional)
2 Tbsp Ginger and Garlic Paste
1 Tbsp Garam Masala Powder
1/4 Tsp Chat Masala
1 Tbsp Coriander Powder
3-4 Tbsp Roasted Bengal Gram
1/2 Kilo Lamb Mince
Salt to taste
Oil for frying

To Prepare Masala:
1 Large Onion
1 Large Tomato
100 ML Cream
1 Tbsp Chilly powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1 Tbsp Coriander Powder
1 Tbsp Ginger Garlic Paste
Salt as per taste
3 Tbsp Oil

Method:

• In a mixer jar add onion, chilly, ginger garlic paste, coriander, turmeric, garam masala, chat masala and bengal gram grind to a smooth paste.
• Add meat to the masala and pulse twice or thrice till well combined reserve in a bowl add salt and egg mix well and cover allow to marinate for 6 hours before preparing seekhs
• I did add paneer to the meat since i had left over panner from a different recipe. you may totally leave the panner out.
• Heat a pan with oil and start preparing seekhs and shallow frying on a low to medium flame.
• Once the seekhs turn brown to all sides reserve on a plate and allow to cool cut them into bit size pieces and reserve.
• Heat oil in a wok add the ginger and garlic paste fry a bit till raw flavor has gone add dry spices chilly powder, coriander powder, turmeric powder, garam masala and fry a bit add onion and tomato and fry till oil surface to the sides.
• Add 2 cups water and cover allow the onion and tomato to cook down a bit.
• Add salt as per taste and add cream stir well bring to a boil.
• Add the kabab pieces and mix well in the curry bring to a boil garnish with lime juice coriander and serve hot with roti...enjoy...:)

preparing seekh kabab from my video archive do watch enjoy...:)

Egg Seekh Kabab

I had to post my updated version on egg kababs the old video on my youtube account is deleted. this recipe is very simple and easy to prepare best served during tea time i stumbled upon this recipe years back when i was still in school i have altered the recipe as per my taste and still experimenting on the recipe.

Do watch my video...Enjoy...:)

Ingredients:
2-3 Eggs
1/2 Onion
3-4 Green Chilies
1 Tbsp Ginger Garlic Paste
1 Tbsp Kitchen King Masala or Garam Masala
2 Cups Bread Crumbs
1/2 Tbsp Chat Masala
1/2 Tsp Black Pepper Powder (optional)
1/2 Tsp Jeera Powder/Cumin Powder
3 Tbsp Fresh Mint and Coriander
Salt as per taste
Oil for frying

Prep Up:

1. In a pot of room temperature water add the eggs allow the eggs to rest in the water for some time before placing on flame. add 1 tbsp salt and place the pot on the stove boil the eggs on medium flame for 10 minutes turn of the flame allow the eggs to rest in the water for 10 to 15 minutes. peel the shells and reserve the egg in a bowl. follow this method to get perfect boiled eggs.
2. In a mixer jar add onion, chilly, chat masala, garam masala, jeera powder along with ginger and garlic paste with out adding water grind the ingredients to smooth paste.
3. Finely Chop the mint and coriander and reserve.

Method:

• In a mixing bowl add the bread crumbs and the prepared masala grate the eggs add salt mint and coriander and mix well till well combined do not add water allow the mixture to rest for 1/2 hour before preparing.
• If the mixture is to dry and can form patties then sprinkle some milk to combine all the ingerdients.
• Take a portion of the mixture using a bamboo skewer stretch the mixture and form a seekh. 
• Make sure to wet your hands before forming a kabab.   

• Heat a tava on medium flame place the prepared kababs brush oil and fry the kababs till all sides turn light golden in color.

Serve hot with mint chutney, lime wedge and onion...Enjoy...:)

Murgh/Chicken Angara Kabab

I wanted to try something different the murgh angara tops my experimental recipe turned out really really well so happy with the out come. it was packed with flavors all in all yummy yum dish. if there are people who dont like eggplant they can substitute for mushrooms, paneer, and corn for the filling. what I liked about the recipe I had enough time to prep up. the filling can be stored ahead of time or the entire kabab can be prepared and refrigerated ahead of time and re-fried before serving.

Do look into my video demo...Enjoy...:)

Ingredients:
For the outer covering I've used 250 Grams Chicken Seekh Kabab mixture for the recipe link              please click here.
7-8 Banana Peppers
100 Grams Eggplant/Brinjal
1/2 Onion
1 Green Chilly
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/2 Tsp Chat Masala
3 Dried Dates
3 Dried Figs
3 Almonds, Walnuts 4-5 Pistachios
2 Sprigs Coriander
2 Sprigs Mint
Salt to taste
Oil for frying

Prep up:

1. Wash the dates and figs chop them into small pieces.
2. Chop the walnuts, almonds and pista into tiny pieces.
3. Chop the eggplant into small pieces
4. Chop the onion, green chilly, mint and coriander as tiny as possible.
5. Slit the banana pepper and deseed try to remove all the seeds wash pat dry set aside. the video posted here shows exact steps how i cleaned the peppers.

Method:

• Heat 2 Tbsp oil in a wok on a medium flame add the onion and chilly fry till the onion turns light pink in color add the egg plant and fry a bit add the coriander powder, chat masala and cumin powder fry add salt mint and coriander sprinkle some water stir and cover allow the egg plant to cook till well done make sure not to over cook the eggplant it should never go mushy. 
• Once the eggplant has cooked make sure there is no moisture. add the chopped dates, figs and the chopped nuts stir cover for few minutes till well combined.
• Reserve the stuffing mixture in a bowl allow to cool completely before stuffing.
• Fill the peppers with the stuffing mixture and set aside for 10 minutes before giving a top coat.
• Take a portion of  the chicken seekh kabab mixture wet  your palms and flatten the seekh mixture on your palm place the stuffed pepper on the chicken start to cover the pepper with the chicken mixture make sure there are no air pockets in the mixture the top coat must be perfect. 
• Heat a shallow pan add 4 Tbsp oil and shallow fry the peppers. make sure not to turn the peppers right away place a cover and allow the chicken to cook on a low to medium flame for 10 minutes before turning them over this technic will make the top coat firm and easy to handle keep turning the chicken till all sides turn light brown in color and the peppers should cook inside. serve hot right away with lime wedges and onion...enjoy...:)

Tip: Try to handle the deseeded peppers as gentle as possible while filling them the reason being it can break easily which will be of no use. 

Chicken Seekh Kababs

There are many ways to prepare seekh kababs mostly i prefer mutton mince since chicken mince is bit sticky and it requires bit of patience to form seekhs i like to prepare with mutton but the down side to mutton is its fatty and requires lot of time to marinate before preparation sounds like a rant...anyways i like them all...:)

Adding fresh cream is up to us i normally dont have stock of fresh cream always at home i prepare them with out cream if we add fresh cream the chicken wont be dry and rubbery it will have good texture.

Do watch my video demo ...enjoy...:)

ummmmmmmmmm........

Seekh Kabab My Way

Ingredients:
1 kilo Lamb meat (the meat i bought was extra lean i added 20% fat)
1 Large Onion
4 Green Chillies
4-5 Tbsp Roasted Bengal Gram
2 Tbsp Ginger Garlic Paste
1 Tbsp Black Pepper powder
1/4 Tsp Pudina Masala (Optional) add fresh mint if you cant find pudina masala
1/4 Tsp Fennel powder, Turmeric powder, Chat masala
1Tbsp Red Chilly powder, Garam masala, Coriander/Dhania powder
1 Egg
1 Tbsp Ajinomoto or Raw Papaya grated
1/4 Tomato Red Food Color
Salt to taste
Oil for shallow frying

Thanks to Badshah sir our local butcher he gave me the best mince meat and extra fat as per my request...:)
Lets Prepare: 

• In a mixer jar add all the ingredients leaving the meat out grind to a smooth paste with out adding water. to the ground masala add the meat in batches and grind to a smooth paste reserve in a bowl.
• Mix the ground meat well check for salt add salt and chilly powder if needed mix well cover and allow to marinate in the fridge for 3 hours.
• After 3 hrs remove from fridge bring to room temp.

• Heat a wide and heavy bottom pan with 3 tbsp oil wet your hands with water take a small portion of the meat and form sausages place in hot oil cover and gently keep turning till all sides turn brown you can use squers and grill them in the oven or brabacue...serve hot with mint or mango chutney...Enjoy...:)

Minty Mango Chutney:

Ingredients:

1 Medium Size Tomato
Fist Full Mint & Coriander leafs
3 Green Chillies
1/4 Cup Raw Mango
1 Tsp Lime Juice
1/4 Cup Yogurt
1/4 Tsp Cumin Powder
3 Pods Garlic
Salt to taste.

Add all the ingredients to a mixer jar and grind to a smooth paste do not add water while grinding instead of water add yogurt serve with any grill meat its super...:)

Try Preparing this recipe with 500 grams of meat and half amount of ingredients listed above your family will appreciate your efforts...best recipe for summer party.... my dad loves seekh kababs so much  I have to prepare a batch once every month...1 kilo of seekh kababs will last only for couple of days at my house we love this with roti and onion salad...:)

Video Recipe on Youtube...watch n Enjoy...:) 

Stuffed Shami Kabab

 

Ingredients:
250 Grams Lamb Mince
1/2 Cup Split Chickpeas/Channa dhal
1 Tbsp Ginger & Garlic Paste
2 Green Chillies
4 Dried Red Chillies
1 Tbsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1/4 Tsp Black Pepper Corns
1 Tbsp Fennel Seeds
2 Tbsp Fresh Coriander Leafs
1 Cup Water
Oil for frying
Salt as per taste.

Stuffing:
2 Cubes Cheddar Cheese
1/2 Medium Onion 
2 Green Chillies
Fist Full Coriander Leafs
1/4 Tsp Salt
1 Pinch Chat Masala (Optional)

First Step:

• Wash the chickpeas thrice and soak for 3 to 4 hours the dhal should double in size.
• Drain the water and reserve in a bowl.

Second Step:

• Grate the Cheese add the onion finely chopped chillies and coriander leafs and salt mix well cover and refrigerate.

Third Step:

• Heat a heavy bottom pan or wok add the meat, soaked and drained dhal, 2 chillies, dried chillies, turmeric powder, coriander powder, chilly powder, fennel seeds, pepper corns, ginger garlic paste, coriander leafs and salt add water stir well cover and cook till the meat and dhal is well done.
• Once the meat and dhal has cooked allow the moisture to evaporate remove from flame allow the mixture to cool down.

Fourth Step:

• Add the meat mixture to a blender and grind to a paste with out adding water check for salt add if needed.

• Remove the cheese from the fridge mix once.
• Take a portion of the ground meat mixture create a ball and form a well in the center of the mixture take 1/2 tsp of filling and place it in the middle now cover all the edges and seal the filling create a patty shape.
•  Heat a tava or skillet on low flame add 2 Tbsp of oil start frying the patty gently turn the patty to the other side once its brown fry till both sides of the patty turn to light golden brown color..serve hot with mint or radish chutney...Enjoy...:)

I ♥ shami kabab its so soft and delicate packed with awesome flavors its not oily at all very healthy and nutritious I eat shami kabab in 2 ways first i would spread some chutney on a pav bun and place the shami kabab in the middle and eat it we call that an Indian burger and some time i would roll the kabab with roti and eat it with onion I call this as shami roll...:P any way you eat shami its so nice and tasty try my recipe and post your comments...♥♥♥

Do watch my recipe demo in English...Enjoy...:)

100% Vegetarian Soya Kabab

Ingredients:

1 Cup Soya chunks

2 Tbsp Each Corn flour (Corn Starch) / Maida (All purpose flour)

1/2 Cup Yogurt 

1 Tbsp Tandoori chicken masala

1 Tbsp Red chilly powder

1/2 Tsp Turmeric powder

1 Tsp Coriander powder

1 Tbsp Ginger & Garlic paste

1 Tbsp Vinegar 

1 Pinch orange food color (optional)

1 Tbsp Coarse salt

Oil for frying 

Salt to taste.

Before :

1. Heat water in a pot about 6 cups water add vinegar, coarse salt and soya boil for 15 mins till soya chunks has cooked well switch off the flame and allow the soya to sit in the same water for 20 more mins.(Vinegar helps remove odd flavor from soya chunks )
2. Drain the soya and rinse twice in running water drain. squeeze out the water from soya chunks and reserve in a bowl.
3. Add ginger and garlic paste to the soya chunks along with yogurt, tandoori masala, chilly powder, turmeric, salt and food color mix all the ingerdients well in the soya cover and allow to marinate in fridge for 1 hour.  

After:

• Remove soya from fridge bring to room temp add the corn flour and maida mix and mix well (you can also use besan and rice flour if you dont like corn and maida combo)
• Heat oil in a wok and start frying the soya drain and garnish with coriander and chat masala serve hot with lime wedge...Enjoy...:)

lot of my face book and youtube friends and viewers requested for more veg recipes...

I've also done detail video demo do watch try it your self and post your comments...:)