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

Badshahi Chicken Legs - Air Fryer

Although this chicken leg is grilled in the air fryer it is juicy and not dry. That's because I grill it with the marinade, hence the chicken does not dry out. Try this method and you will enjoy a juicy air fryer grilled chicken that is healthy and delicious.

Ingredients 
2 Chicken Legs
½ Teaspoon Salt or to taste
½ Teaspoon White pepper powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Yogurt
2 Tablespoons Hung Curd
2 Tablespoons Cream
1 Egg white
A Pinch Freshly Grated Nutmeg
1 Tablespoons Corn flour
2 Tablespoons Ghee
Grind To A Fine powder
4 Whole Cashewnuts
1 Green cardamom powder
¼ Teaspoon Shahjeera
Rice for serving 

Method
Prick and marinate chicken with all the given ingredients for at least 2 hours, I kept this over night.
Pre heat the air fryer at 165°F for 3 minutes.

Place the one chicken leg in an Pyrex dish along with half the marinade, in  the air fryer. Cook 20 minutes.
Flip chicken and increase the temperature to  180° cook for 10 more minutes. Check for doness, since it depends on your brand of air fryer. Again flip and keep it for 3 -5 more minutes until that sides gets grilled marks. 

Let it sit in the air fryer for another 2- 3 minutes.

A juicy grilled chicken legs is ready to enjoy.

Lables : Chicken, Air Fryer, Multicooker Monday, Grilled, Appetizer, Healthy 

Multicooker Monday April 2020:

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

• Instant Pot Corned Beef with a BBQ Whiskey Glaze from A Day in the Life on the Farm
• Instant Pot Beef Tacos from Palatable Pastime
• Easy Beef Stroganoff Pasta (Instant Pot) from Food Lust People Love
• Instant Pot Creamy Broccoli Mac N Cheese from Making Miracles
• Badshahi Chicken Legs - Air Fryer from Sneha's Recipe
• Slow Cooker Chicken Marbella from Karen's KItchen Stories

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

Fried Bombils / Bombay Ducks With Temprado Masala#FishFriday

Our Theme this month for Fish Friday Foodies is Inspired By Your Travels and our host is Camilla M. Mann . 

Goan are basically fish eater's and they love to eat fish every day. I have visited Goa umpteen number of times. What I, enjoy eating most is their fish preparations, tangy, spicy .. mouth watering. This is one of the recipes of Goa, a simple and spicy fried fish with Temprado Masala- Homemade, some call it Green Recheado Masala or Green Masala. 

Bombils have a lot of water content and the secret to perfect crisp fried bombils is to remove as much moisture as you can from the fish before frying them. Makes a great appetizer as they taste the best from pan to the plate!

Read My Notes and follow each step carefully before you start - to get a crispy and tasty Fried Bombils.

Ingredients
10 Fresh Bombils /Fresh Bombay Ducks
3 Tablespoons Heaped Temprado Masala- Homemade
½ Teaspoon Salt
1 Cup Heaped Fine Rawa/Semolina or as required
¼ Cup Heaped Rice Flour or Corn flour - I used rice flour
Oil as required for frying

Method 

Wash and clean the Bombils.

 Slit each of the bombil lengthwise. 

Open up each of the fish and flatten them with your hands. 

Place them on the kitchen platform.

 Take another plate and cover the fish

 Keep some weight over that plate. (This is done to remove all the water from the bombils). for 30 to 45 minutes.

 Pat them a fresh kitchen towel ( I use an old cloth which I can throw away ). 

They should be absolutely dry.

Rub salt. Apply the Temprado Masala- Homemade , individually on all sides using your hands. Keep this aside to marinate for at least 20 minutes or more in the refrigerator.

To Crumb Coat

Mix the rawa and rice flour well, spread it in a plate and keep aside.
Now tilt the plate in which the Bombil is marinated to remove excess water. Take each Bombil and press it into the rawa - rice flour mix on both sides nicely by pressing to crumb coat well.

Keep the crumb coated Bombils aside covered and refrigerate them for at least 15 minutes. 

Heat a pan with a tablespoon of oil and place only 3 Bombils in a pan to fry at a time. (see My Notes for frying ). 

Fry till golden brown. Serve this with tomato slices or any green salad with a drizzle of lemon juice.  

So yummy and finger licking.

My Notes 

Do not add too much oil in the pan to fry the Bombils or else they disintegrate. 

Do not crowd the pan with too many Bombils at a time.
Fry one side on high flame for 2 minutes then reduce the flame to low and leave it to golden brown one side, then flip and just drizzle a teaspoon of oil on the pan and fry this side on low flame only till golden brown and crisp.
Do not flip the fish too many times, the Bombils will disintegrate. 

Wait till one side is perfectly golden brown done, then flip it carefully, tenderly with love. 

Labels: Fish Friday, Seafood/Fish, Goa, Fried, Bombay Duck, Bombils, Starters, Main course

Baked Salmon and Veggie Parcels by Food Lust People Love
Foiled Fish with Mango by A Day in the Life on the Farm
Fried Bombils and Bombay Ducks with Temprado Masala by Sneha's Recipe
Irish Fish Cakes by Karen's Kitchen Stores
Pickled Fish, A Plethora of Textures, and Memories of a Holiday Trip to Denmark by Culinary Adventures with Camilla
Senegalese Fish and Rice (Thiéboudienne) by Making Miracles

Cream Cheese Bundt Cake#BundtBakers

This cream cheese cake is so quick to make. It's rich  in taste and perfectly moist, tender cake. Since we are only two I, bake small cakes. 

To is our posting day for Bundt Bakers this months' theme is Sweet or Savory Bundts with Cheese and our host is  Stacy , thank you for hosting this month event.

Ingredients 

40 Grams Cream cheese - I used Philadelphia 

60 Grams Unsalted Butter 

100 Grams Caster Sugar 

2 Eggs 

100 Grams Cake Flour 

½ Teaspoon Baking powder
¼ Teaspoon Baking soda
½ Teaspoon Vanilla Essence

Method

In a bowl beat the cream cheese till light and fluffy, add the butter and continue to beat till creamy now add the sugar and beat for 2 minutes. Add the egg on at a time and continue to beat . Now add the essence and beat . Add the sieved flour a little at a time and beat till all flour is incorporated. Pour this into a greased bundt pan and bake in a pre heated oven at 170°C for 30 - 35 minutes.

Cool and unmould dust with icing sugar- optional

 Serve with a cuppa of tea.

Labels : Bundt, Bundt Bakers, Cream Cheese 
Here are the cheesy sweet or savory Bundts: 

Bacon Broccoli Mac and Cheese Bundt from Food Lust People Love
Chocolate Cream Cheese Bundt Cake from Making Miracles
Cream Cheese Bundt Cake from Sneha's Recipe
Cream Cheese Swirl Coffee Cake from Patyco Candybar
Easy Peasy Cheesy Pull Apart Bread from A Day in the Life on the Farm
Mascarpone Lemon Cud Bundt Cake from Nunca es Demasiado Dulce
Sausage Egg and Cheese Breakfast Bundtlettes from Palatable Pastime
Strawberry Cream Cheese Bundt from Sweet Sensations



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.