Shami Kebab

Shami Kebab

PRESSURE COOK

• 1/2 kg mutton mince ( keema )

• 1/4 cup channa dal ( soaked )

• 1 onion sliced

• chopped ginger-garlic 

• 2 tbsp saboot dhania

• 1 tbsp jeera

• 2 tbsp chhoti illaichi

• 2 moti illaichi

• 2 sticks of dalchini 

• 1 tej patta ( bay leaf  )

• pepper corns 

• 3-4 dry red chillies

• Salt to taste

• 1/2 cup water

MIX TOGETHER

• 1 chopped onion 

• 1 tbsp chopped poodina

• 1 tbsp chopped hara dhania

• green chillies

• pinch of salt

METHOD

1. Wash the mince in a strainer and press well to drain out the water well through the strainer.
2. Add all the ingredients to the mince and pressure cook to give two whistles.
3. When the pressure drops, uncover the pressure cooker.. If there is any water left, keep the cooker on fire to dry the water.
4. Dry grind the well dried minced meat till smooth without adding water.
5. To prepare kebabs, make tiny balls, flatten both and sandwich them together with a tablespoon of the filling, press gently to stick together.
   
6. Shallow fry in a oil a pan on medium heat, till brown. Serve hot with your favorite chutney :))

Gulati Kebab

Galouti Kebabs

Kebabs are generally dishes of pieces of meat, fish, or vegetables. Mostly kebabs are meat of lambs but bringing in varieties according to taste buds it later includes beef, goat, pork, chicken, etc. It can be used as a main course, starter or as a snack. To prepare tasty and quick  kebabs, its very important to buy good quality meat as it doesnot take enough time. 

Preparation time: 1 hour
Cooking time: 25 minutes
Servings: 8

PRESSURE COOK TOGETHER 

• 500 gm keema ( lamb mince )
• 1/2 tsp garam masala
• 1/4 tsp jaiphal powder ( nutmeg )
• 1/4 tsp javetri ( mace )
• 2 moti illaichi
• 2" dalchini ( cinnamon )                     

OTHER INGREDIENTS 

• 1 1/2 tbsp kachri powder
• 1/4 tbsp mitha soda
• 2 onions ( sliced )
• 2 tbsp ginger-garlic paste
• 1 egg white - separate egg yolk from egg white
• 4 tbsp besan ( gram flour )
• 2 tbsp chopped coriander
• 1 tbsp tandoori masala
• 1/2 tbsp garam masala
• 1/2 tbsp red chilli powder
• 1 tbsp salt 
• 5 tbsp melted butter 
• oil to fry 

BATTER

• 1 egg
• 2 tbsp maida ( plain flour )

METHOD 

1. Wash the mince in a strainer and press out the excess water.
2. Put the mince in a pressure cooker. Add 1/4 tbsp jaiphal, 1/4 tbsp javetri, seeds of moti iliac, sticks of dalchini and 4 cups of water. Give 4-5 whistles.
3. Remove from fire. The keema should be cooked. After the pressure drops, if there is any water, dry out the water completely on fire.
4. Place boiled mince in a mixer blender. Churn till smooth. Keep aside.
5. Now heat 1cup oil in a kadhai and fry the sliced onions till golden brown. Remove from oil with a slotted spoon and grind to a brown paste.
6. Add the brown onion paste, ginger-garlic paste, kachri powder, 1 egg white, salt, chilli powder, tandoori masala and garam masala to the mince mixture. Mix to get a stickey consistency. Remove to a bowl.
7. Roast besan in a kadhai on low heat till light golden and fragrant.
8. Add roasted besan and chopped coriander to the mince mixture. Keep for 1 hour in the refrigerator. Shape mince into flat, in different shapes.
9. Beat 1 egg and add 1 tbsp maida to it, dip the tikkis into the egg batter.
10. Shallow fry on low heat in 4 tbsp oil on a tawa or pan, till brown on both sides. Sprinkle chaat masala and serve with onion rings mixed with some lemon juice and salt. Serve it hot with green chutney :) Have fun !

Vegetable Cutlets

 Vegetable Cutlets 

Serves : 4

Main Ingredients : Bread / Vegetables

Time : 30 minutes

Difficulty : Average

 

 

 

These cutlets are always an instant hit with my kids.Even it helps me in using the left over breads and veggies. Cutlets reminds me of my childhood train journeys, the only thing that we kids used to order were these vegetable cutlets with ketchup for our breakfast. I still do so ... :) These cutlets are also a fun and easy way to help children eat their vegetables. It can be made in different sizes and shapes.They are warm, crispy and delicious to serve.

Ingredients :

•  8 to 10 Bread slices

• 2 large Potatoes mashed

• 1/2 cup Carrots, Peas, Beans ( chopped )

• 1 Onion diced

• 2 Green Chillies diced 

• 1 Tomato chopped 

• 1/2 Cabbage chopped

• 1 tbsp red chilli powder

•  1/2 cup maida

• 2 tbsp lime juice

• chopped Ginger

• 2 tbsp Garam Masala powder

• 1/2 tbsp black pepper

• Salt

• 1 cup bread crumbs

• Cooking Oil

 

Method :

• First take a pan and heat a tbsp of oil in it.Add the chopped onions,potatoes,peas, cabbage,carrots in it and mix it well.

• Now sprinkle salt and pepper to it and keep mixing it well.Cover and let it cook for about 15 minutes till they are well cooked and the water is evaporated.

• As soon as the vegetables are cooked remove it from the flame and keep it aside till it cools down.

• Now take a separate bowl and mash all the vegetables, and make small balls and flatten them in your palm and give desired shapes and sizes.Meanwhile take a clean pan heat oil to deep fry the cutlets.

• Now dip the desired shaped cutlets into the maida paste, then immediately coat it evenly with the bread crumbs and deep fry these cutlets till they turn crisp and brown.

• Your cutlets are ready... Serve it with Ketchup, Pudina chutney, etc in your meals. 

Note :

*       The vegetable mixture should be dry.

          Rub oil in your palm while making the shapes.

          Use different shapes to make it more fun.

           Instead of deep frying you can bake the cutlets at 4oo F for 30 

           minutes

 

Crisp Chilli Potatoes

Crisp Chilli Potatoes

 

 

Chilli potatoes are very delicious and spicy in tastes and goes very well in evening snacks. It is mostly loved by children. Everyone loves to eat Chinese. My daughter loves to take these potatoes in her tiffin to school. It can even go well with fried rice and noodles.Here is the recipe for this dish.

 

 

 

 

Serves : 4

Main Ingredient : Potato

Time : 25 mins

Difficulty : Average

 

 

Ingredients :

• 3-4 Potatoes ( big )
• 1/4 tbsp cornflour 
• 1/2 tbsp Chilli Sauce
• 1/2 tbsp Soya Sauce
• 1/2 Tomato Ketchup 
• 1/2 tbsp green chillies ( chopped )
• 1/2 tbsp garlic sauce
• Salt
• Sugar
• Cooking Oil

Method :

• First peel the Potatoes and make its thin slices. 
• Now take a pan add water in it par boil the sliced potatoes by adding salt in it.
• Now drain the water and dry the sliced potatoes.
• This helps in making the potatoes crisp while frying. 
• Now take an another pan add cooking oil in it and deep fry these sliced potatoes once it dries up. 
• Meanwhile take a bowl mix the cornflour with water and make a thin paste.
• Now take a sauce pan and add oil in it, to this add all the sauces, and add the cornflour paste in it.
• When it starts boiling add a pinch of sugar.
• Once cooked mix the fried potatoes in it and transfer it in a serving plate and serve hot.
• Your chilli potatoes are ready to serve ... :)

Bengali Eggplant Fry ( Begun Bhaja )

Bengali Eggplant Fry ( Begun Bhaja )

 

Begun bhaja is a famous Bengali Cuisine. Bhaja means 'deep fried' vegetables. Bhaja can be made from any vegetable. It was my visit to Kolkata when I tried it first there.After returning back from there I tried began bhaja a couple of times, my family members loved it too. Even my mother has learned to make this simple dish with different vegetables.

 

Serves : 4

Main Ingredient : Eggplant

Time : 20 mins

Difficulty : Easy 

 

 Ingredients :

1. 2 large eggplants ( thickly sliced )
2. 2 tbsp rice flour 
3. 1 tbsp salt
4. 1 tbsp turmeric powder
5. 1 tbsp chilli powder
6. 1 tbsp coriander powder 
7. cooking oil
8. coriander leaves ( chopped )  

Method :

• First cut the Eggplant ( Brinjal ) in round slices.
• Now take a clean bowl and put rice flour, salt, turmeric powder, chilli powder, coriander powder and combine it with little water and make a thick paste and keep it aside for 2-3 minutes.
• Meanwhile take a clean pan add oil for frying the eggplant. 
• Now one by one dip the sliced eggplants in the paste and fry it till it turns golden brown  from both of its sides.
• Place the fried eggplants in the serving plant and finally sprinkle some chopped coriander leaves on its top. 
• Finally serve it hot with your meal.