Mutton Shami Kebab

Ingredients

  • 500 grams minced mutton
  • 100 grams Bengal gram soaked for 4 hours
  • 2 eggs
  • 2-inch ginger (cut into pieces)
  • 10 cloves garlic
  • 1 teaspoon caraway
  • 1 teaspoon black pepper
  • 1 teaspoon coriander seed
  • 4 cloves
  • 1 black cardamom
  • 3 cardamom
  • 3-inch pieces of cinnamon stick or cassia bark
  • 1 large onion fry till golden brown( i use store bought 1/3 cup ground fry onion )
  • 1/2 cup (approximate)coriander and mint leaves
  • 6 dry chilies (according to you spice label)
  • salt
  • 1 tablespoon + 6 tablespoon oil

Instructions: 

I love to have pictures of my ingredients upfront for my readers to comprehend easily. Sometimes people don’t even have to read the recipes when they see great talking images. I intend to do the same here and I definitely feel good about it. This is one authentic Hyderabadi cuisine which is pretty much same as patties and they comprise of crushed meat and grams or lentils.

Soak Bengal grams overnight or at least for 2 hours

The good part about this recipe is that you do not need to chop anything at all :). It makes things easy sometimes, isn’t it?

In a frying pan put 1 tablespoon of oil and roast the chilies for 2-3 mins in medium heat.

Add caraway seed, coriander, black peppercorn, cinnamon stick, black cardamom, green cardamom, and cloves.

Fry them for another 1 min.

Add minced mutton and soaked Bengal gram, ginger, garlic , salt and cook them at medium-high heat.

Cook till the grams are done. It might take around 10 minutes.

Turn off the heat and let the mutton kebab mixture cool down for 10 minutes.

In a food processor, put grinded fry onions , mint, coriander and mutton kebab mixture together and blend them well.

You can mix them very fine or little coarser.

I keep them little coarser.


Roll the mutton mix into 2 1/2 -3 inches balls.

Press them slowly to form a pattie shape.  

Break the eggs with a pinch of salt and mix them well with a fork.


Take a frying pan put 2 tablespoons of oil and heat up in medium to high heat.

Now dip the kebab patties into the egg mixture and shallow fry them till golden brown.

This procedure might take around 5 mins.

Flip aside and cook them until golden brown. This process might take 3-4 minutes.

Now your mutton kebab is ready.

Serve them with onion chaat salad.

WD_3767

 

5.0 from 1 reviews
Mutton Shami Kebab
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 500 grams minced mutton
  • 100 grams Bengal gram soaked for 4 hours
  • 2 eggs
  • 2 inch ginger (cut into pieces)
  • 10 cloves garlic
  • 1 teaspoon caraway
  • 1 teaspoon black pepper
  • 1 teaspoon coriander seed
  • 4 cloves
  • 1 black cardamom
  • 3 cardamom
  • 3-inch pieces of cinnamon stick or cassia bark
  • 1 large onion fry till golden brown( i use store bought ⅓ cup ground fry onion )
  • ½ cup (approximate)coriander and mint leaves
  • 6 dry chilies (according to you spice label)
  • salt
  • 1 tablespoon + 6 tablespoon oil
Instructions
  1. Soak Bengal grams overnight or at least for 2 hours
  2. In a frying pan put 1 tablespoon of oil and roast the chilies for 2-3 mins in medium heat.
  3. Add caraway seed, coriander, black peppercorn, cinnamon stick, black cardamom, green cardamom, and cloves.
  4. Fry them for another 1 min.
  5. Add minced mutton and soaked Bengal gram, ginger, garlic, salt.
  6. Cook till the grams are cooked.
  7. Turn off the heat and let the mutton kebab mixture cool down.
  8. In a food processor, put grinded fry onions, mint, coriander and mutton kebab mixture together and blend them well.
  9. You can mix them very fine or little coarser.
  10. I keep them little coarser.
  11. Roll the mutton mix into 2½ -3 inches balls.
  12. Press them slowly to form a pattie shape.
  13. Break the eggs with a pinch of salt and mix them well with a fork.
  14. Take a frying pan put 2 tablespoons of oil and heat up in medium to high heat.
  15. Now dip the kebab patties into the egg mixture and shallow fry them till golden brown.
  16. This procedure might take around 5 mins.
  17. Flip aside and cook them till golden brown. This process might take 3-4 minutes.
  18. Serve them with onion chats.

Home made easy chicken pickle

The chicken pickle is one of the most appetizing sides and one should always have this in their refrigerator at all times. When you are really lazy to cook a good dish or when you don’t have time at all but still want to have a good meal, this can nail it for you. This goes best with rice and dal(pulses).  Also, you can simply have it with steamy hot rice or roti. In other words, this my Jack in the box for an Indian meal. A close friend of mine recently moved to Munich and she had been spoiled with so many wonderful Indian dishes. I am making this one for her and will have to be ready by the end of the day before the flight goes. I have got 2 variations of this pickle in the same recipe. One is deep fry and the other is shallow fry. This one that I am doing today is deep fry which also means the chicken will become hard eventually. The advantage of this version is that you can keep it at room temperature for the first 24 hours or a bit more(which is why I can send this to my buddy in Munich on an overnight flight). Shallow fry pickle is soft and moist and this needs to go into the refrigerator when it cools down.

Ingredients

  • 600 grams boneless chicken
  • 2 tablespoons coriander
  • 1 tablespoon black pepper
  • 5 cloves
  • 2 cardamoms
  • 1 tablespoon fenugreek
  • 1 tablespoon mustard seed
  • 2 tablespoons white poppy seed
  • 3 tablespoons chili powder
  • 1+1 turmeric powder
  • 20-30 garlic cloves
  • 1 small red onion (fried)
  • 1 tablespoon + 1 teaspoon salt
  •  1/3 cup lime juice
  • 1/2 cup oil
  • 1 1/2 cup oil (for frying)
  •  2.5-liter water

Instructions: 

Wash the chicken thoroughly and cut the chicken into bite-size pieces. I always prefer the leg pieces as I find them more flavoursome.

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Take a pot with 2.5 liters of water along with 1 tablespoon of salt and 1 tablespoon of turmeric powder.  Bring them to a boil.  Put the chicken into the boiling water and cook for 3 to 5 minute. For shallow fry, you can skip this step and you just need to put some salt and turmeric powder on the chicken and shallow fry them.

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Drain them in a colander and keep it aside and let them cool down.

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In a frying pan take coriander, black pepper, fenugreek, clove and cardamom and dry roast them in low heat.

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Once they cool down, grind them into a coarse powder as shown below.

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Now dry roast the poppy seed and mustard seed together at low heat. They might get burned fast and you need to keep an eye on this.

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Grind them into powder as shown below.

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As I mentioned I am doing the Deep fry version, take a wok and put 1 1/2 cup oil on it.  Let’s fry the onion first before you fry the drained chicken. Take a small onion and julienne them and fry them till golden brown.

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After removing the fried onion, you can now fry the chicken batch by batch till they turn golden brown.

Drain them on a kitchen towel and keep it aside.

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For those who like to use fresh oil for the remaining process of assembling the pickle, take a clean wok and put 1/2 cup oil into the wok. Otherwise, for those who prefer to use the same used oil, you do not need to off the heat and can continue to proceed. Put all the grind ingredients along with turmeric, chili powder, fried onion, salt and the fried chicken. You have to taste the salt level as this one consumes more amount of salt compared to other dishes.Fry them for 3 minutes.Add garlic now and continue to fry them for 2-3 minutes more.

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As always, you are the best person to define your own spice level. You can add more or less depending on your choice.

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You can cut off the heat and add the lemon juice (shown below) or vinegar.

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For those who used fresh oil during the assembling phase might need some extra oil.

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When it cools down, you can keep it in the fridge. This can last for more than a month. I hope you find this straightforward and easy. I always believe in keeping things simple. Do let me know how it turns out for you too:)

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Zzs Chicken Pickle
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 600 grams boneless chicken
  • 2 tablespoons coriander
  • 1 tablespoon black pepper
  • 5 cloves
  • 2 cardamoms
  • 1 tablespoon fenugreek
  • 1 tablespoon mustard seed
  • 2 tablespoons white poppy seed
  • 3 tablespoons chili powder
  • 1+1 turmeric powder
  • 20-30 garlic cloves
  • 1 small red onion (fried)
  • 1 tablespoon + 1 teaspoon salt
  • ⅓ cup lime juice
  • ½ cup oil
  • 1½ cup oil (for frying)
  • 2.5-litre water
Instructions
  1. Wash the chicken thoroughly and cut the chicken into bite-size pieces.
  2. Take a pot with 2.5 liter of water along with 1 tablespoon of salt and 1 tablespoon of turmeric powder.
  3. Bring them to a boil.
  4. Put the chicken into the boiling water and cook for 3 to 5 minute.
  5. Drain them in a colander and keep it aside and let them cool down.
  6. In a frying pan take coriander, black pepper, fenugreek, clove and cardamom and dry roast them in low heat.
  7. Once they cool down, grind them into a coarse powder as shown below.
  8. Now dry roast the poppy seed and mustard seed together at low heat.
  9. Grind them into powder as shown below.
  10. Take a wok and put 1½ cup oil on it.
  11. Take a small onion and julienne them and fry them till golden brown.
  12. After removing the fried onion, you can now fry the chicken batch by batch till they turn golden brown.
  13. Drain them on a kitchen towel and keep it aside.
  14. Take a clean wok and put ½ cup oil into the wok.
  15. Put all the grind ingredients along with turmeric, chili powder, salt and the fried chicken.
  16. Fry them for 3 minutes.
  17. Add garlic now and continue to fry them for 2-3 minutes more.
  18. You can cut off the heat and add the lemon juice or vinegar.
  19. When it cools down, you can keep it in the fridge.

Hung Yogurt Kebab (Dahi Kebab)

Ingredients

  • 3 cup hung yogurt
  • 1 cup fox nut
  • 1/3 teaspoon nutmeg powder
  • 1/3 cardamom powder
  • 1/3 ground black pepper
  • 1/4 clove powder
  • 1/3 cup chopped coriander
  • 1/4 cup chopped mint
  • 3 green chilli
  • 2 tablespoon cream cheese
  • 1 cup corn flour for rolling
  • 4 tablespoon cooking oil

Instructions: 

I have very few close  friends here and they are vegetarian :).  We often meet up since we stay nearby and our kids go to the same school. We organise potluck get together almost every month and i am always  like scratching my head pondering what to cook. You see, the dish that i take to these potluck, i feel everyone should be able to get a pie of it. So i had to choose this vegetarian menu. You will see that most of vegetarian recipe in my blog are an outcome these events or the other. Thanks really to my buddies.

This Yogurt Kebab is really a mouth watering veggie sides. I love this one and is one of my favourite vegetarian kebab. Let me give a try.

Put 1.5 litres yogurt in a muslin cloth and allow  the liquid to drain for 24 hours inside the refrigerator. 1.5 litres of the Yogurt that i am using gives me more than 3 cups, though i am using only 3 cups in this recipe.

Grind the below fox nut into fine powder with a grinder.

I am going to grind the below  ingredients into fine powder.  Grind the ingredients separately , i use only the amount that i have specified above. I do not want to overpower the ingredients otherwise it  will dominate the creaminess of the yogurt.
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Now, mix the hung yogurt, fox nut powder,salt  and the spice powder together well. Keep it aside and let it stand for 30 minutes. Meanwhile , let’s prepare the stuffing.  Grind the coriander mint, salt  and chillies into a fine paste.

I don’t want to make this too spicy , so i put cheese into the stuffing. This is optional though and purely depends on your choice. The aroma of mint and coriander together goes really well with yogurt and i really love it. 

After half an hour , take a scoop of the mixture  and shape it round with the help of corn flour. Create a cavity in the middle as shown below.

Fill the cavity with few stuffings. Since this mixture is really soft , you will not be able to roll it into a ball. If you can do so , you are awesome, and yeah do let me know how you did it , i will be happy to learn it from you. My solution  is to take some of the mixture and cover the stuffing and eventually round it.

Now turn it into a round patties shape  as shown below. Press  softly to flattened it but making sure that you do not over press as it may burst out the stuffing.

In a frying pan, put 1 tablespoon of oil (i use olive oil). Heat up the oil at high temperature. Put the patties on the pan one by one slowly. Lower the flames. Let it fry for 7-10 minutes till they turn golden brown and flip them carefully. Put one more tablespoon of oil and let it continue to cook for another 7-8 minutes TILL they turn golden brown.

This Kebab goes really well with mint coriander and yogurt chutney.


 

kebab

 

 

5.0 from 1 reviews
Hung Yogurt Kebab (Dahi Kebab)
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cup hung yogurt
  • 1 cup fox nut
  • ⅓ teaspoon nutmeg powder
  • ⅓ cardamom powder
  • ⅓ ground black pepper
  • ¼ clove powder
  • ⅓ cup chopped coriander
  • ¼ cup chopped mint
  • 3 green chilli
  • 2 tablespoon cream cheese
  • 1 cup corn flour for rolling
  • 4 tablespoon cooking oil
  • salt
Instructions
  1. Put 1.5 litres yogurt in a muslin cloth and allow the liquid to drain for 24 hours inside the refrigerator.
  2. Grind the fox nut into fine powder with a grinder.
  3. I am going to grind the below ingredients into fine powder.
  4. Grind the ingredients separately
  5. Now, mix the hung yogurt, fox nut powder,salt and the spice powder together well.
  6. Keep it aside and let it stand for 30 minutes.
  7. Meanwhile , let's prepare the stuffing.
  8. Grind the coriander mint, salt and chillies into a fine paste.
  9. After half an hour , take a scoop of the mixture and shape it round with the help of corn flour. Create a cavity in the middle.
  10. Fill the cavity with few stuffings.
  11. Since this mixture is really soft , you will not be able to roll it into a ball.
  12. Take some of the mixture and cover the stuffing and eventually round it.
  13. Now turn it into a round patties shape.
  14. Press softly to flattened it but making sure that you do not over press as it may burst out the stuffing.
  15. In a frying pan, put 1 tablespoon of oil (i use olive oil).
  16. Heat up the oil at high temperature.
  17. Put the patties on the pan one by one slowly.
  18. Lower the flames.
  19. Let it fry for 7-10 minutes till they turn golden brown and flip them carefully.
  20. Put one more tablespoon of oil and let it continue to cook for another 7-8 minutes TILL they turn golden brown.

My 1 hour easy chicken haleem

Ingredients

  • 600 grams skinless chicken
  •  2 tbsp Yellow split lentils(chana dal)
  • 2 tbsp Red split lentils(masoor dal)
  • 2 tbsp Split green lentils(moong dal)
  • 2 tbsp Split white lentils(urad dal)
  • 2 tbsp Barley
  • 3 tbsp Whole wheat
  • 5 Cardamon pod
  • 3 inch Cinnamon stick
  • 8 Cloves
  • 1 tsp Whole coriander
  • 1 tsp Cumin
  • 1 tsp Whole black peppercorns
  •  1/2 tsp Caraway (shahi jeera)
  • 2 tbsp Garam masala powder
  • 1 large size Onion
  • 4-5 Green chillies
  • 1 tbsp Red chilli powder
  • 2 tbsp Ginger garlic paste
  • 4 tbsp Chopped fresh coriander
  • 4 tbsp Chopped fresh mint
  • 2 tbsp clarified butter(ghee)
  • 5 tbsp oil
  • Salt
  • 1 Lime
  • 1 inch fresh ginger
  • 6 cup Water

Instructions:

Heat up the oil in a large pressure cooker in medium flame. ( This is recommended since my Haleem is intended to be on the table within one hour). Fry the onion till it turns golden brown and take out some  to use it for garnishing at a later time.

Grind all the masalas and put it in the pressure cooker along with the fried onions for 30 seconds.

Coarsely grind all the pulses.( Normally I soak all the pulses overnight and coarsely grind and freeze them so that i can use  them anytime. I prefer it this way since they get cook much faster) Mix the pulses in the presser cooker for 2 to 3 minutes

Now add the chicken and saute them for 2-3 minutes. At this point , you can add fresh coriander and mint leaves ( make sure you save some for garnishing ).

Add green chili, red chili powder, ginger garlic paste and salt.

Add 6 cups of  water.

 

On the first pressure whistle, lower the flame and cook for 20 mins. You can turn off the heat now and wait till the pressure goes off completely .

Now open the pressure cooker and put it in a low flame. Take a potato masher and mash the haleem inside the cooker itself.

Take out all the bones from the cooker and discard them.

Continue to mash the haleem inside the cooker till you start getting a smooth haleem texture. This may take a good 10-15 minutes.

You can then turn off the flame and put garam masala and 2 tbsp clarified butter (you can add more ghee if you want) and stir it well.

For garnishing,  cut the ginger in long stripes, cut the lime in wedge, use fried onions,mint leaves and coriander.

Your chicken Haleem is hot and ready now. Make sure you serve it hot to get the best out of the haleem.

 

 

 
My 1 hour easy chicken haleem
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 600 grams skinless chicken
  • 2 tbsp Yellow split lentils(chana dal)
  • 2 tbsp Red split lentils(masoor dal)
  • 2 tbsp Split green lentils(moong dal)
  • 2 tbsp Split white lentils(urad dal)
  • 2 tbsp Barley
  • 3 tbsp Whole wheat
  • 5 Cardamon pod
  • 3 inch Cinnamon stick
  • 8 Cloves
  • 1 tsp Whole coriander
  • 1 tsp Cumin
  • 1 tsp Whole black peppercorns
  • ½ tsp Caraway (shahi jeera)
  • 2 tbsp Garam masala powder
  • 1 large size Onion
  • 4-5 Green chillies
  • 1 tbsp Red chilli powder
  • 2 tbsp Ginger garlic paste
  • 4 tbsp Chopped fresh coriander
  • 4 tbsp Chopped fresh mint
  • 2 tbsp clarified butter(ghee)
  • 5 tbsp oil
  • Salt
  • 1 Lime
  • 1 inch fresh ginger
  • 6 cup Water
Instructions
  1. Heat up the oil in a large pressure cooker in medium flame.
  2. Fry the onion till it turns golden brown and take out some  to use it for garnishing at a later time.
  3. Grind all the masalas and put it in the pressure cooker along with the fried onions for 30 seconds.
  4. Coarsely grind all the pulses.
  5. Mix the pulses in the presser cooker for 2 to 3 minutes
  6. Now add the chicken and saute them for 2-3 minutes.
  7. At this point , you can add fresh coriander and mint leaves ( make sure you save some for garnishing ).
  8. Add green chili, red chili powder, ginger garlic paste and salt.
  9. Add 6 cups of  water.
  10. On the first pressure whistle, lower the flame and cook for 20 mins.
  11. You can turn off the heat now and wait till the pressure goes off completely .
  12. Now open the pressure cooker and put it in a low flame.
  13. Take a potato masher and mash the haleem inside the cooker itself.
  14. Take out all the bones from the cooker and discard them.
  15. Continue to mash the haleem inside the cooker till you start getting a smooth haleem texture. This may take a good 10-15 minutes.
  16. You can then turn off the flame and put garam masala and 2 tbsp clarified butter (you can add more ghee if you want) and stir it well.
  17. For garnishing,  cut the ginger in long stripes, cut the lime in wedge, use fried onions,mint leaves and coriander.