Chicken Tikka

 My blog has many non-veg dish, we family are meat lovers. Trying hard to reduce eating meat. We have considerably reduce eating mutton/lamb. It's mostly chicken we eat that too twice a week, Saturday and Sunday. Daughter asked me make this tikka. We used to eat very tasty Chicken tikka at a restaurant in Dubai. I used my own masala for marination and grilled it. Here is the recipe.

Ingredients:-

Boneless chicken pieces 10
Food colour few drops
Thick curd 1 /2 cup
Salt to taste
Oil 3 tbps
Garlic paste 2 tbps
Garam masala powder 1/2 tsp
Red chilly powder 1/4 tsp
Coriander powder 1/2 tsp
Onions big square pcs

Method:-

Mix curd with other ingredients. Add chicken pieces. Let the marinate rest for 4-5 hours.

Soak the barbecue sticks in water  for 1 hour.

String the chicken pieces and onion pieces alternatively.

On a baking tray spray oil.

Place the tikkas with enough space between each stick.

Grill for 15 minutes on both the sides.

Serve hot with salad.

Soya Seekh Kabab to celebrate 3 years of blogging

 25th January 2009 was the day i posted my first recipe.Its 3 years now and i just can't believe that i am blogging for last 3 years.Its been a wonderful journey with you all and hope to continue the journey.Thanks to internet and blogger which gave me a platform to show my recipes which are read by many readers and encouraged me with there valuable comments and suggestions.

I thank each one of you who visit my blog and also i thank the fellow bloggers and the readers who take time to comment here.Since last year i am not getting much time to comment on other blogs but i do read blogs which i am following.

 Ingredients :-

Soya granules 1 cup
Mixed vegetables (carrot,cauliflower,beans and peas) 2 cups Boiled
Potatoes 2 boiled,peeled and mashed
Roasted bengal gram flour 1/2 cup
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Mint leaves 1/4 cup
Green chillies 3 chopped finely
Onions 1 chopped finely
Ginger chopped finely 2 tbsp
Garam masala powder 1 tsp
Salt to taste
Oil

Method:-

Soak soya granuales in warm water for 10 minutes.Remove from water and squeeze the water out.Boil all the vegetables and squeeze the water out.

Grind soya into fine paste.

Mix soya,vegetables,onions,green chillies,ginger,mint leaves,salt.garam masala powder,coriander powder, cumin powder and roasted gram flour.Mix it with hand and ensure that the dough is dry.

Soak the skewer (wooden) in water for 10 minutes.This is done to ensure that skewer doesn't burn while grilling.

Skew the dough on to the skewer.

Grill until brown.These can be done on a tawa too.

My grill didn't work so i did these kababs on tawa.Just apply oil on the tawa and place the skewer on the tawa.Turn  it around until brown in colour.

Serve hot with tomato sauce.

Grilled Vegetable Tikkis

What are required

Cauliflower 4-5 florets

Potatoes 4 medium-sized

Carrot 3

Green peas 1/2 cup

French beans 5-6

Any other veggies of your choice

Green chutney 2 tbsp

Oats 1/2 cup

Salt as per taste

Oil 3 tbsp

For green chutney

Mint leaves 2 cups

Coriander leaves 1 cup

Amchur powder 2 tbsp

Green chillies 3-4

Cumin seeds roasted 1 tbsp

Grind all the above ingredients for green chutney.Green chutney can be stored for long in fridge

Now how to do the tikkis/cutlets

Boil all the veggies and drain water.

Dry roast oats and cool it.

Mix all the veggies,oats,green chutney and salt.

Heat the grill and brush it with oil.Make small patties and place them on the grill.

My grill is powered by electricity so the tikkis were done quite quickly.So the grilling time depends on the type of grill used.Once they are browned on both sides,sprinkle chat masala and serve hot.

This can be served with green chutney mixed with curd.

Chapli Kabab

Chapli kabab is one of the popular kebab of pakistan.It is made up of minced meat along with tomatoes,masala and it can be grilled or pan fried.The recipe i am writing is the pan fried version of the kabab.I ate this kabab in a pakistani restuarant here in dubai.The very first time fell in love with this kabab.Before i blogged about Shikampuri and Shammi kabab.Here goes my recipe:-


Ingredients:-


½ Kg. finely minced mutton/lamb
1 medium sized onion chopped
1 egg
½ tsp. salt (according to taste)
1 tsp ginger paste
1 tsp crushed cumin seeds
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander seeds
1 tsp anardana
3 green chilies chopped
½ cup of fresh coriander leaves
1 large tomato chopped
1 tsp lemon juice
Makai ka Aata (Corn meal)
1 small onion sliced

Method:-


Add all the ingredients except egg and corn meal to the mince meat and leave to marinate for 1-2 hours.

Pressure cook until meat is soft.Remove the lid and cook till dry.

Remove from fire and add one egg.When cool grind the mixture into fine paste and knead into dough by adding corn meal.

Take lemon sized balls and make patties of each ball.

Take a pan with 2-3 tbsp of oil and put the patties on the pan.Fry on both the sides until brown in colour.

These kababs are served with mint chutney.


Kababs from my kitchen

Shami Kabab And Our Friday Lunch

Shami kabab is favourite snack in India and Pakistan.Minced meat and channa dal/Bengal garam dal cooked in a slow process and minced with many spices.It is shallow fried on the tava and served with mint chutney.

Ingredients:-

Minced meat 1/2 kg

Channa dal 2 tbsp (soaked for 1/2 hr)

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Garlic flakes 10 nos

Egg 1

Lemon juice 1/2 tsp

Cinnamon 2 pc

Cloves 3

Ginger 1 big pc

Cardamom 2

Pepper a pinch

Chilly powder 1tsp

Coriander and mint leaves few

Oil 10 tbsp

Salt as per taste

How to make:-

Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.

Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.

Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste.

Make lemon sized balls and make flat patties.

Beat egg and dip the patties in the batter. Shallow fry till brown in colour.

Serve with mint chutney.

I served it with mint raita.

Mint raita

Ingredients:-

Curd 1 cup

Mint few leaves

Coriander few leaves

Cumin seeds 1 tsp

Salt as per taste

Make smooth paste of cumin seeds, mint and coriander leaves. Add curd and salt and mix thoroughly.

Hubby loves biryani, be it Hyderabad or Pakistani biryani.He just loves biryani.Our Friday menu is fixed, it is Hyderabad biryani,mirchi salan and raita.This i have been doing since last 6 years. Kids also got used to my fixed dishes on Fridays, only thing I do is before mixing the biryani I take the unmixed rice and give that for the kids to eat with raita.

The above snap is our friday meal.Click here for the biryani and here for mirchi salan recipe

Shikampuri Kabab

Ingredients:

Kheema/mutton mince 500gms
Channa daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticksPathar ke phool (optional) 2 bunches
Shahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp

Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2Fresh coriender 2 tbsp (finely chopped)
Fresh mint 2 tbsp (finely chopped)
Black pepper powder 1 tspSalt as per taste
Method:

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.

3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.

4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.

5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,

Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.

This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa