Wednesday, February 29, 2012

Hara Bhara Kebab

BM # 13   Day 7 

Today being the last of this marathon,I am moving from my kitchen to a hotel’s kitchen.This is to show you  the preperation of the kebabs  in a big clay oven.This oven needs  about 10 kgs of coal and takes about an hour to get ready.Once well lit it goes on for about 5 hours.The intensity of the heat, naturally goes down with time.That is the time when those daals are kept to cook.Coming back to kebabs....today ‘s menu has Hara Bhara Kebab.These kebabs are made on the long seekhs…rods.

½ cup………. blanched spinach
½ cup ……….boiled mixed vegetables
½ cup……..... boiled raw bananna
½ cup……..... grated paneer
1tbsp ……......ginger garlic paste
1tsp ……...…..green chilly paste
2tbsp….…… .daalia pwd
2tbsp …….….peanuts coarsely crushed
1tsp .…….…...kasoori methi
1tsp …….........chaat masala
½ tsp………... garam masala
½ tsp…….….. dhaniya pwd
½ tsp……...… red chilly pwd
Coriander leaves
Salt to taste

Chop the  blanched spinach very  finely.Squeeze excess water.
Chop the boiled vegetables also very finely.Squeeze excess water.
Mix all the above ingredients and form a dough.
Shape into long kebabs with wet hands on these seekhs.
The even texture is done with rubbing the kebab gently with wet hands.
Place in the clay oven.check after 10 minutes.
Reverse the seekh and cook the other side.
Place the front of the seekh under water.
Rotate and remove the kebab.
Cut into pieces.
Serve in a chafing dish with some live coal.
This same kebab dough can be used to make shallow fried or deep fried Kebabs .
For deep fried version first test check the kebab,if it breaks then  add extra dalia pwd or bread crumbs.
Serve with mint chutney and tandoori salad.

boiled vegetables
all ingredients put together
the dough
the clay oven
a peep inside ..ah!!..really hot!!
the outlet is sealed at the time it's lit and unsealed  for removing the ashes.
 on the long seekh
roasted and out of tandoor
cut into pieces
coal in the chafing dish



Friends I hope you enjoyed this Kebab series as much as I did.Thanks to Srivalli for getting me addicted to these marathons.This way it gets a compulsion to cook and get innovative .Thanks to all other friends who put in words of appreciation.And for those of you who have joined in the second week ,missing out the first here is a small recap of  kids lunch box rice..do check!!







Pin It

Tuesday, February 28, 2012

Soya Paneer Kebabs

BM # 13   Day 6

This is high protein kebab.Soya and paneer,both are more or less bland flavors and can be easily pepped with our favorite spice.For these kebabs it’s main flavor comes from kasoori methi and chaat masala.The chunky chaat masala has a special flavor,but in case you don’t get this one,no hassels use any other  one.



1cup............... soya granules
1cup............... grated paneer
1big................. boiled potato
1tsp................. ginger garlic paste
1tsp................. green chilly paste
½ tsp............... kasoori methi
½ tsp ...............garam masala
½ tsp............... chunky chaat masala
½ tsp............... red chilly pwd
¼ tsp ...............dhaniya pwd
4tbsp............... bread crumbs
Coriander leaves
Salt to taste

Soak soya in hot water for 10 minutes.Drain and squeeze all the extra water.
Add grated paneer and boiled mashed potato.
Add rest of the ingredients.
Mix well.
Shape into desired tikkis.
Shallow fry or shape them on to skewers and roast.

To serve
Place the tikki on a onion ring.
Top with a tomato slice. Fix it up with a toothpick and a small piece of capsicum.





These also go to Srivalli's Kebab Mela

Pin It

Monday, February 27, 2012

Noodle Kebab

BM # 13   Day 5

When we talk of kebabs we somehow relate them with Indian cuisine , …but today I have brought  kebabs with a different flavor…Mexican…?Italian…actually fusion!Quick and delicious ,these kebabs are loved by the children and specially the teenagers.



100gms................... noodles
1tsp...........................oregano
1tsp...........................chilly flakes
½ tsp........................ black pepper
2tbsp........................ corn flour.

Boil the noodles with salt.
Add all the ingredients.
Mix well.
Grease a skewers and shape the kebabs on this.
Brush with oil.
Place them in a preheated oven at 150 deg for 15 mins or till golden.

Salsa
3.................. tomatoes
1...................small onion
1...................capsicum
2tsp............ green chilly in vinegar
½ tsp.......... chilly flakes
¼ tsp.......... oregano
½ tsp ..........sugar
½ tsp.......... oil

Boil tomatoes in hot water.
Remove skin.
Chop finely.
Roast capsicum on flame till charred.
Rub off the burnt skin.
Wash and chop finely.
Heat  oil.
Fry onion for a minute.
Add all the ingredients and cook for 5-7 minutes.

Cheese Sauce
½ cup................. grated cooking cheese
¼ cup .................milk.

Mix cheese and milk.
Cook till cheese melts.
Add a dash of pepper.






Serve these kebabs with salsa and cheese.
Make sure to serve these hot .

These also go to Srivalli's Kebab Mela

Pin It

Sunday, February 26, 2012

Tandoori Tikkas

BM # 13   Day 4

Tell me one person who is not fond of Tikkas..well for non vegetarians this is a true treat,but I guess the vegetarian tikkas too  are a hot favorite with all.Every winters we must have a barbeque party, infact two three parties.One party is when the girls come,then my son calls his friends ..my neice too has to invite her friends..so..friends wait for cold winters when they sit in the garden with some bonfire and enjoy these Tikkas.

Tikka marinade is very important .The basic marinade for an Indian Tandoori Tikka is more or less the same.A few ingredients here and there ..thats it.Today I shall share with you four tikkas…Paneer,Aaloo,Mushroom and Ghobhi.



Paneer
500gms.......... paneer cut into big rectangles or squares
1cup................ hung curd
1tsp................. kasoori methi
1tsp................. chaat masala
1/2tsp.............. turmeric pwd
2tsp................. red chilly pwd
1tsp................. garam masala
1tbsp ...............ginger garlic paste
Salt to taste
Whisk all ingredients with the hung curd.
Add paneer pieces.
Let rest for at least 2hours.


Potato /Aaloo
500 gms........... potatoes
For these tikkas make sure the potatoes are even sized  if using whole.If the potatoes are big then cut them into even sized halves.
Peel the potatoes.
Boil them with salt and pinch of garam masala.
(they should be firm )
1cup................. hung curd
1tsp.................. chaat masala
1tsp ..................garam masala
¼ cup ...............dry red chillies
(soak in hot water)
2tbsp................ garlic
1tbsp................ ginger paste
Salt to taste
Pinch tandoori color(optional)
Make a paste of red chillies and garlic.
Add all the ingredients to the hung curd.
Whisk well.
Add boiled potatoes.
Let stand for 2 hours.



Mushrooms
500 gms............... fresh mushrooms(choose the big ones please)
Clean and boil these with salt and a few drops of lemon juice
To be made into a paste
 4 .........................green chillies
¼ cup................. mint leaves
A small bunch coriander leaves
2tbsp.................. garlic
1small piece..... ginger
1tsp..................... lemon juice
Other ingredients
½ cup.................. hung curd
1tsp .....................kasoori methi
Salt to taste.
Whisk the hung curd with ground paste and rest of the ingredients.
Add mushrooms.
Let stand for 2 hours.


Cauliflower
500 gms.............. caulifower
Buy cauliflower with big flowerets and separate these keeping the stem intact.
Boil the flowerets with salt,turmeric and garam masala.
Make sure the flowers are firm,but 75% cooked.
1cup..................... hung curd
½ tsp.................... turmeric pwd
2tsp...................... red chilly pwd
1tsp...................... chaat masala
1tsp...................... garam masala
½ tsp.................... carom seeds /ajwain
1tsp...................... kasoori methi
Salt to taste
Wish in all the ingredints with hung curd.
Add cauliflower.
Let stand for 2 hours.


Tandoori  salad
Onions
Capsicum…red/green/yellow
Tomato(remove pulp)
Cabbage
These have to be juilline cut.
Mix all add chaat masala and lemon juice.
(this should be added just before serving)

Mint chutney
½ cup.............. mint leaves
½ tsp............... chaat masala
6........................green chillies
1 cup ...............curd salt to taste
Blend in a mixer.



At the time of serving
Onion ,tomatoes and capsicum cut into big cubes  can be added to any of these marinades .
Thread the tikkas into thin skrewers along with a combination of onions, tomatoes and capsicums.
Roast on the grill .
Drizzle some oil on the tikkas while they are being roasted.
Serve hot with salad and chutney.


Well….finally I am done ,this surely is a long post!!..enjoy these hot tikkas!!




These also go to Srivalli's Kebab Mela















Pin It