Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts

Kalmi Chicken - Kebab / Starters

The recipe is very easy and simple without too many spices. The most important step here is marinating the chicken, then cooking it and then the final frying.
 This keeps the chicken juicy, soft and moist . 

1 Kg Chicken Drumsticks
1 Tablespoon Heaped Ginger Garlic paste
1 to 1 ½ Teaspoon Salt or to taste
1 Cup Yogurt - beaten
1 Teaspoon Garam Masala Powder
½ Teaspoon Heaped Black pepper powder
1 Tablespoon Lemon juice
¼ Cup Oil
1 Cup All Purpose Flour
Oil for deep frying as required
Onion rings mint leaves and lemon wedges to serve

Wash and clean the chicken drumsticks and pat them dry.

Marinate chicken with salt ginger garlic, salt, black pepper,garam masala powder, lemon juice and yogurt. Rub it well into the drumsticks and keep it overnight covered in the refrigerator.
Heat a pan with ¼ cup oil and add the chicken drumsticks in a single layer along with the marinade and keep covered and cook for 15 mins until chicken tender and cooked only 3/4 done. The chicken should be dry no moisture should be present. Cool it completely.

Heat oil for deep frying in a kadai or deep frying pan.
When cooled coat each piece of chicken in flour and deep fry in hot oil in a single layer in hot oil, when one side is done then turn and fry the other side till chicken slightly brown. 
Garnish with onion rings, lemon wedges and mint leaves.
 Enjoy these kababs which most succulent, juicy and tender.
Labels :  Chicken, Starters, Kebabs, Deep Fried, Party pleasers, Mughlai Cuisine, Chicken Drumsticks, Appetizer

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Heart Salmon Cakes For A Romantic Meal#FishFriday

Salmon is rich in protein, vitamin D and omega-3 fatty acids making it a very nutritious choice of protein.  One should include Salmon fish in their diet at least once a fortnight. 
These Heat Salmon Cakes is a simple and delicious way to prepare fresh salmon using staple pantry ingredients. These cakes can be made for a light and delicious lunch or supper.  I have  used of fresh salmon  and  it gives a richness of  flavor to the cakes.
This goes to our event for Fish Friday Foodies our Host is  Camilla our wherein she asked us to make Seafood Dishes for a Romantic Evening.
Makes 6 - 8 depending on the size
400 Grams Cleaned Fresh Boneless & Skinless Salmon
3 Tablespoons Heaped Mayonnaise
A Juice of half a Lemon
2 Big Bread slices - choppered
2 Tablespoon Chopped Flat Parsley
1 Teaspoon English Mustard
2 Scallions / Spring Onion - Only Whites - finely chopped
½ Teaspoon Black Pepper powder
¼ Teaspoon Paprika powder
½ Teaspoon Chopped Chives
3 Cloves Garlic - finely chopped
½ Teaspoon Sea Salt or to taste
For the coating 

Panko Breadcrumbs as required
1 Egg - lightly beaten
Oil as required for shallow frying


Cut the salmon into small cubes and pat them dry with a kitchen towel.
In a chopper add the onions, chives, parsley, salt, paprika and pepper powder and pulse it two or three times. Now add the mayonnaise and choppered bread and pulse it till mixed once or twice. Add the salmon cubes and pulse it again for two or three times ( do not pulse it for more time or else it will form a paste ) the salmon should be in tiny cubes. 
Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the refrigerator.
Remove from refrigerator, divide the mixture into equal balls and  shaped them into heart cakes. As you can see made some small hearts and two big ones. Roll these in bread crumbs and keep this in the freezer for 15 minutes only.

In the meantime let's get prepare for the shallow frying. Heat a non-stick pan/skillet with oil.  Beat an egg lightly add a pinch of salt.  In a plate spread the panko bread crumbs. Keep aside .

Now that we are prepared for frying. Take the cakes out from the freezer.

Dip each cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides. 
Serve them topped with Creamy Italian Dressing With Mayo & Red Wine Vinegar (recipe will be posted on 14th February ) and on a bed of Tabbouleh Salad With Glass of Pink Lemonade Vodka Cocktail. 
This was a real Romantic Meal / Valentine's Day celebrated in advance. If you have such a beautiful prepared meal with candels lit up who wants to wait for 14th Feb.
 Ahh! Yes if you have not had a Romantic meal like this, then do it !! Worth the effort!!
Labels :  Seafood/Fish, Kebabs, Cutlets, Starters, Salmon, Romantic Meal, Fish Friday 
See other recipes that our Foodie Friends have prepared.
Braised Cod Peperonata for Two by Karen at Karen's Kitchen Stories
Curried Coconut Citrus Cod by Stacy at Food Lust People Love
Gambas al Ajillo (Spanish Garlic Shrimp) by Caroline at Caroline's Cooking
Heart Salmon Cakes For A Romantic Meal by Sneha at Sneha's Recipe
Lobster Thermidor by Wendy at A Day in the Life on the Farm
Mediterranean Shrimp with Olives, Tomatoes and Feta by Sue at Palatable Pastime
Miyagi Oysters with Pomegranate Mignonette by Camilla at Culinary Adventures with Camilla

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Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.
When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying


Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.
Mix all the ingredients well to make a nice dough. 
Then pinch equal size balls and shape into small flat kebabs. 
Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.
Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.
Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.
Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer,  Dehyrated,  Spinach/Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


Be sure to check out the other Fantastical 
Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Corn Cutlets

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  
Have already posted Sweet Corn Cheese Ballstoday its time for Corn Cutlets. 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn 
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 
Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.
Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 
Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Corn Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potatoes, Vegetarian, No Onion No Garlic, Vrat

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Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.
Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 
When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.
Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.
The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free

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Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.


2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.
Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,
make into small portions, then form like patties
Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.
Heat oil in a deep frying pan and fry on medium high flame till golden. 
 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight

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Lebanese Shish Tawook / Chicken Kabob

This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe. Have you been there! I have not, but that's the advantage of blogging, you still get to enjoy world's cuisine in your home kitchen.

In Lebanon, Shish Tawook can be found in most fast food restaurants. 
 It is usually ordered as a sandwich of grilled chicken rolled in a “pita” bread with some Lebanese Garlic Sauce called Toum and some salty pickles, fries. It can also be served in a plate with a side of rice and grilled veggies. As I was surfing found that there are different recipes, some using yogurt or tomato paste. Though is popular all over Lebanon and each family has their own recipe. Does any one know what the word tawook mean?. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers, Shish tawook is typically eaten with garlic paste toum. When I was going to many recipes, found that hardly any spices are used. Was very curious to know how it would taste. But let me tell you this is has an awesome taste. My daughter enjoyed this. But you must make the Toum cause it enhances the taste of tawook.

My today's post I dedicate to Noor who  initiate's  the monthly challenges.  Inspite if not being well and dealing with injury pain, she still continues to organize this challenge for us.  Noor, thank you and you are always in my prayer, get well soon.


500 Grams boneless chicken breast - cut into cubes
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon rind
5 cloves of Garlic -  crushed
3 Tablespoons Yogurt
3 Table spoons  Olive oil
1 Table spoons Apple cider vinegar
1 Teaspoon Pepper powder
1/4 Teaspoon Ginger paste
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
3/4 Teaspoon Salt or to taste

1 Long Black Brinjal - cut into thick roundels 
1  Green Capsicum - cut into big cubes
Lebanese Garlic Paste / Toum (see recipe below) to be served with Shish Tawook


Marinating the Chicken

Marinate the chicken breast chunks for at least 4 hours, but preferably overnight in the fridge. The longer they marinate, the juicier and more flavorful they are. Right before grilling, skewer the chicken. Mix all ingredients well together while rubbing the chicken. Place in a container, cover, and let it marinate in the fridge (I left it overnight). An hour before grilling I marinated the veggies along with the chicken and kept aside.

Grilling the Shish Tawook
Soak the bamboo skewers in water for half an hour at least. 

The longer you marinate the chicken the quicker it grills. Grill on medium heat between 18 - 20 minutes max. Heat a grill pan on medium heat.

Skewer the chicken and veggies right before grilling.   

As soon as you remove them from the grill, place them in a big warm pot, place the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)

Lebanese Garlic Sauce called Toum
Garlic sauce is made like mayonnaise and a lot of fresh garlic is added in the process. A simpler way of doing this is to use ordinary mayonnaise and add lots of fresh crushed garlic.

1 Clove Garlic - peeled and chopped
1 Egg
1/2 Cup Vegetable oil / I use olive oil
1/2 Teaspoon Lemon juice
1/2 Teaspoon  White Vinegar
1/4 Teaspoon Salt
1/2 Teaspoon Sugar
1/4 Teaspoon Mustard paste ( Optional)  - I used it.

Place all the ingredients in a bowl except the oil and blend well, then as you are blending  pour the oil gentle in a thin stream 
 (like a trickle) till the thick.  The Garlic Toum is ready. 

Serve and enjoy with Shish Tawook.

Labels: Breads, Continental Cuisine, Mena Cooking Club, Starters, Kebabs 

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Mutton Kebabs

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main course meal. Serve them with Mint Chutney.

Ingredients for Kebabs
1/2 kg Mutton Mince – chicken or beef can also be used
2 Medium size Onions
3 Tablespoons Coriander, finely chopped
4 Green Chilies finely chopped
1 Teaspoon Turmeric powder
1 Teaspoon Ginger  finely chopped

1 Teaspoon Garlic finely chopped
2 Whole Dry Red Chili
1 + 1 Egg
1 Teaspoon Garam Masala
A juice of a Lemon
2 Slices of bread- powdered in a mixer
Salt – to taste
Bread Crumbs as needed
Oil – for pan frying

Wash and drain mince squeeze it, remove the any excess water.

Take the mince in a pressure pan add the whole dry red chili chopped in small pieces, turmeric powder and salt to taste, take 2 whistles without adding any water. When cooled check if there is any water then on high flame dry the mince, then grind it to a fine paste.

In a another kadai heat a teaspoon oil add the onion and ginger-garlic and fry till light pink, cool this mixture. 

In a bowl put the mince the onion mixture, coriander leaves, green chillies, garam masala, an egg, bread powder and the juice of the lemon and mix well. Cover the bowl with a cling film and place in the fridge for hour. 

After an hour take the mixture from the fridge, if the mixture seems to “wet” to hold the shape of the kebab, bread crumbs can be added to absorb the moisture. Take each portion and form it into a long sausage-like kebab while pressing on to a wooden skewer. Do this till the mix has firmly adhered to the skewer.  
Oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

Lighlty beat an egg dip the Kebabs in egg and then in breadcrumbs, pat them with your hands lightly.   

Heat a little Oil in a skillet.  Place all the skewers,  brown the kebabs on one side, then flip them over and brown on the other side. 

These can be grilled - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve hot with Mint Chutney.

I made some round to make Burgers and skewer ones put them into the wraps.  

Tip –

If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

Labels: Mutton, Starters, Kebabs 

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