Chicken Russian Kebabs

These Chicken Russian Kebabs were made for my family get together. These were a hit! These are great to make for Ramadan Iftar or Sehri. You can make them in advance and keep it in the refrigerator for 3 -4 days. these cannot be frozen. These are Crispy crunchy from outside and soft juicy from within.

Ingredients

Cups Boiled Chicken - choppered
1 Cup Cabbage - finely chopped
1 Cup Carrot - finely chopped
1 Small Capsicum - finely chopped 

½ Cup Parboiled French beans - choppered 

½ Cup  Boiled Sweet Corn - choppered 

15 Curry Leaves - finely chopped 

½ Teaspoon Ginger Garlic Paste
4 Green Chilies - finely chopped
3 Tablespoons All Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Black Pepper  powder
1/2 Teaspoon Red Chilies Flakes 

3 -4 Medium Potatoes - boiled, mashed
Bread Crumbs As required
2 Eggs  - whisked
Oil For deep frying

Method

Boil the potatoes and mash them. 

In 2 tablespoons oil add finely chopped curry leaves and  all purpose flour , salt, pepper powder, chilly flakes,  ginger garlic and saute for a minute or two then add all the veggies, and let it cook for 2 minutes on low flame.  Switch off flame add coriander leaves,  the boiled chicken and green chillies give it a good mix , remove this on a plate and let it cool.  When the mixture has cooled down add the mashed potatoes and mix very well.

Form into thick round patties, coat in bread crumbs, dip in egg and deep fry in medium hot oil till golden on both sides.

Remove them on to kitchen towel and enjoy them hot. 

 Enjoy!! 

Labels : Kebabs, Chicken, Party pleasers, Appetizer, Capsicum, Carrot, Cabbage, French Beans, Ramadan

Vegetarian Thukpa#Soupswappers

For this month event our host Karen  , asked us to make  noodle soup. 

Thukpa is a Tibetan noodle soup which has its origins in eastern part of Tibet . But this soup is mostly made with meat and is popular in Nepal, Bhutan, in Northeast India - states like Sikkim, Assam and Arunachal Pradesh.

When I,  was in Sikkim for a holiday, had this vegetarian as well as the non vegetarian version, on different day's for my dinner, it's so delicious, filling soup , since it's loaded with vegetables.

Ingredients 
1 Packet Noodles
1 Small Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Carrot - cut into juliennes
½ Cup Shredded Cabbage

4 French Beans - chopped
10 Broccoli Florets or Cauliflower
½ Teaspoon Minced Ginger
2 Cloves Minced Garlic
½ Teaspoon Garam masala
½ Teaspoon Red Chilly powder
750 Ml Vegetable Stock
1 Teaspoon Soy Sauce
1 Tablespoon Oil
Salt to taste
Method

In a pan, heat oil , add the ginger garlic paste, saute  till it just starts of change color, add the onions saute until its turns translucent.  Add the tomatoes, cook  till they soften a little . Add the veggies -  carrots, broccoli florets, shredded cabbage , french beans and saute till for a minute. Add the vegetable stock and salt, bring this to a boil.  Now add garam masala, red chilly powder and soy sauce,  mix well and let it cook  till the veggies are done. 

Taste for salt and adjust the seasonings if required.

Meanwhile cook the noodles separately as per packet instructions.

For serving, place the noodles in a serving bowl and pour the soup on the top.

Serve hot a healthy and a delicious dinner or lunch is ready.

This is a vegan and gluten free soup.  To make it gluten free used rice noodles.

Labels : Soup, Broccoli, French Beans, Carrot, Cabbage, Noodles, Soup Swappers, Healthy, Main course, Vegan, Gluten Free

• Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings
• Curry Udon with Prawns from Culinary Adventures with Camilla 
• Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking 
• Leftover Beef Soup with Noodles from A Day in the Life on the Farm 
• Minestrone with Clams from Palatable Pastime 
• Pasta e Fagioli Soup from Making Miracles
• Taiwanese Beef Noodle Soup from Karen's Kitchen Stories 
• Vegetarian Thukpa from Sneha's Recipe

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita

2 Cups thick curds - slightly drained

2 Large Carrots - grated

1 Green chilly - finely chopped

1 Teaspoon Dill/ Soya 

1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.

Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.

 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.

For the Raita - Mix all the ingredients and serve chilled with the Biryani.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum

French Beans Foogath

March 25, 2014

Foogath is the term used for any vegetable dish made with coconut. The ingredients used are few, simple & mainly steamed in its own juices . This is cooked in its own steam hence water is used on top of the lid to aid cooking. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, handbreads. It is good for children since it is not spicy . It is simply delicious which has subtle flavors. Foogath is generally made mildly spicy since it is an accompaniment with a non-veg spicy dish. We East Indians usually prepare all our vegetable mildly spicy and foogath is commonly prepared every day in the house. It is one of our my favorite vegetable. The french beans are cooked just until tender & juicy, it tastes fresh and delicate too. The coconut in this dish just enhances the flavor of the french beans. Do try this dish and enjoy this wonderful vegetable which is very easy and simple to make.

Ingredients
250 grams fresh tender French Beans
1 large Onion finely chopped in quarters
A sprig Curry Leaves
2 fresh Green Chilies finely chopped
½ cup fresh Coconut grated
3 tablespoons Oil
A pinch of Sugar
Salt to taste

Method
Wash the French Beans and drain. De-string the beans and cut them. Heat oil in a kadai/pan add the onions and green chilies. Saute till soft & translucent. Then add curry leaves, a pinch of sugar & beans. Saute again for a minute. Cover the kadai/pan with a lid which can hold water. Pour water on the lid and let it cook on slow flame. Every 2 -3 minutes, remove the lid carefully stir the beans and again cover with the lid. Cook to retain crunch & color (do not over cook) when cooked add the coconut & salt to taste. Stir well & let it cook for another minute. Serve hot. My mother never added curry leaves but I like the taste of curry leaves in this dish, I chop the curry leaves fine so that they blend with french beans.

Labels: Vegetables, Healthy, Main course,Vegan, French Beans, East Indian

French Beans Sabzi

                    

French beans are the part of common beans, pulses and peas. You can make various recipes from french beans. They provide less starch and protein compare to other dried types of beans, consist high level of Vitamins A and C. In India we usually use a vibrant lime green color french beans which are semi starchy in nature, sweet and grassy flavors with a mild taste. French Beans can be prepared as a whole, can be eaten raw or can be lightly steamed or sauteed.

Ingredients

 250 Grams  French beans - chopped            
1 Large Onion - chopped                          
2 Medium Tomato                                            

1 Teaspoon Cumin seeds                                   
1/2 Teaspoon Mustard seeds                                
A Pinch Asafoetida / hinge powder           

A Sprig Curry leaves                                   
1 Teaspoon Vindaloo Masala ( recipe here) 
2 Tablespoons Oil                                                     
Salt to taste
2 Tablespoon Freshly Grated Coconut                   

Method Keep all the ingredients ready well in advance.
Heat a pressure cooker and add oil.
When the oil starts heating then add cumin and mustard seeds, allow the seeds to crackle. Then add the asafoetida / hinge powder. Add curry leaves and saute well. Then add the chopped oinions and saute till transparent and just lightly pink. Add chopped tomatoes and mix well. Fry till the tomatoes are soft. Add vindaloo masala, French beans and salt . Fry this on high flame for 4 to 5 minutes, add the grated coconut stir it immediately add 3 tablespoons water only If your pressure cooker is a small one ( 2 Litre size) or add water sufficient for one whistle.
Cover the pressure cooker properly and bring it on full pressure over high flame.
Wait for 1 whistles (it may take 5 minutes). After 1 whistles switch off the flame.
Open the pressure cooker when it cools.
Serve hot with Indian flat breads (rotis) or bread slices.

My NotesIf you are in a hurry and you don’t have time to cut the french beans finely, then you can cut them in large pieces, it will still taste the same.
Do not add more water should be enough dry to serve with roti’s.
Labels : Vegetables, Main course, Vegan,  French Beans, Gluten free