Gilafi Kebab

Onam is over , but the festive season is not over yet. Eid al Adha is on its way. From the delicious vegetable varities to the world of meaty favourites:) ! That's the difference between the cultures and festivals. Each festival has its own way of celebrating from food to lighting crackers to designing flower carpets to prayers etc. 

This dish is a spicy minced meat covered with a layer of onion, capsicum and tomatoes. This layer is called Gilaf and hence the name. This is a deliciously favorite dish which could be accompanied with rotis or rice.This kebab can either be grilled or shallow fried in medium-high flame. 

Ingredients:(makes 6-7 pieces)

Courtesy: Shireen Anwar 

Mince meat/Kheema (chicken,mutton or beef) 1/2 kg
Ginger garlic paste   1 tbsp
1 slice of bread (dip in water and squeeze water out)
Salt  1 tsp
Red chilli powder  1 tsp
Garam masala powder  1/2 tsp
Lemon juice 1 tbsp
Ground almonds/ cashews 1 tbsp
Coriander leaves 2 tbsp, chopped
Green chilli 3-4chopped
Fresh cream/cream cheese  2 tbsp
Oil, for frying

Gilaaf/outer covering:
 Onion 1/2 cup, chopped
 Capsicum 1/2 cup, chopped
 Tomatoes 1/2 cup, chopped

Method:

1.Squeeze out excess water from the mince meat and grind them again if it's a shop bought one. We need more fine than we get from the supermarkets.

2.Mix the meat with all other ingredients including bread,cream etc. Keep aside for 2 hours.

3.Mix together onions, tomatoes and capsicum for the gilaf in a separate plate.

4.Devide the mixture into 6-7 balls and shape them like kebabs; either lengthy, round or any shape u like. Then roll these kebabas on the gilaaf mix and make sure these are stuck to the kebabs properly.

5.You can either use skewers. This is completely optional. If you are using wooden skewers, soak them in water for about 10minutes.

6.Shallow fry in grill pans on medium-high heat till golden brown. You can either cover in an aluminium foil and grill in oven at 250C for 15-20 minutes. Brush oil on kebabs before grilling.

Serve hot with green chutney.

Tandoori Chicken

A most popular Indian chicken dish which is cooked in a clay oven called a tandoor, this is exteremely popular in the west and appears on the majority of the restaurant menus. Though the authentic tandoori flavour is very difficult to achieve in conventional ovens, this version still makes a very tasty dish. This recipe has been adapted from Masala Mornings.

Ingredients:


4 Chicken Quarters(leg+thigh pieces)
ginger garlic paste 1 tbsp
salt 1 tsp
turmeric 1/2 tsp
chilli powder 1 tsp
garam masala 1 tsp
cumin crushed 1 tsp
lemon juice 2 tbsp
yogurt 2 tbsp
orange red color a pinch
oil 1/2 cup

Method:

1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each pice, place in a dish and set aside.

2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, crushed cumin, lemon juice, salt, red colouring and oil. and beat so that all the ingredients are well mixed together.

3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hrs.

4. Preheat oven to 240C. Transfer the chicken pieces to an ovenproof dish.

5. Bake in the preheated oven for 20-25mts. or until the chicken is cooked right through and browned on top.

6. Remove from the oven, transfer onto a serving dish and garnish with the salad leaves, lime and tomato.

Linking this to Anyone Can cook

Also to Sweet Heat Challenge- Let's rock indian  originally hosted by Vanilla Clouds & Lemon Drops

Malai Kabab

Ingredients: 



Boneless Chicken 1 kg ( I used chicken with bones)
Ginger Garlic paste
Yoghurt 1/2 cup
Garam Masala 1/2 tsp
Saffron a pinch (soaked in 2 tbsp of water)
Lemon Juice 2 tbsp
Nestle Cream 2 tbsp
Cashew (soaked in water ) 8
Salt
Egg 1

Method:

1. Grind  cashews into paste.
2. Mix all other ingredients except  eggs together. Marinate chicken in this marinade and keep refrigerated for 2-3 hours.

3. If you are using wooden skewers, soak them in water for about 1 hour or so. This is to avoid skewers from burning.

4. Now mix egg in the chicken marinade and skewer chicken in skewers leaving space between each piece of chicken.Eggs are used for its soft texture.. I forgot to add them.. :(


5. Now shallow fry these skewers on a pan with little oil and medium to high heat. You can grill them too... Preheat oven to 210 degrees and then bake for 20-30 mts until it turns brown.

Patlican (Aubergine)Kabab

I've been introduced to this recipe during ma last vacation to Turkey. Kabab which is spelled ther as 'Kebap' ,  is a famous dish over ther. They used to call Shawarmas as Kebap too; may be becos grilled chicken is used for that ....I donno....:))
Well ,eggplant or aubergines are also seen in most of their dishes. The first dish I had from ther was Patlican Kabab & we all jst luvd it.
The picture below is clicked from the restaurant; the meatball is not that visible cos of the huge size of the eggplants.

I made it for the first time now, so wasn't that perfect; but shall try again  to achieve perfection & ll update the pic too...bt still, it was yummy!!
Got this recipe from Yogurtland.com ... The flavor was fine; though not much spices used. But it was a bit dry for me...next time I'll use oil to brush on top  in between grilling.

Ingredients

• 500gr (1.1 lbs) ground mutton, medium fat
• 1 tsp salt
• 1 Tbs ground black pepper (reduce if you do not like spicy)
• 1 tsp pepper paste (can be found in local Turkish, Middle Eastern stores, or online)
• 1/2 onion (when chopped in small pieces, about 1/2 cups)
• about a quarter bunch of fresh parsley (when chopped, about 1/2 cups)
• 3 – 4 long japanese eggplants, cut in 1/2 inch width

Method

1. Chop the onion and the parsley fine, mix in all the ingredients. The more you knead the mix, the better it is. Take about a walnut size piece, make a ball around the skewer. Place a piece of eggplant. Alternate.
2. While preparing the other skewers, make sure to rest the ones that has meat & eggplants on a tray/baking dish so that the meatballs do not touch — this will help retain their shape. Similarly, try to cook them without having the meat and the eggplant touching the grill
3. As the skewers are cooked, you can put them in a big enough pot/baking dish with its lid on to help them get softer as the other skewers are still on the fire, cooking.

This recipe goes to Healing Food Event hosted by Siri & co-hosted by Seasonedndressed.blogspot.com

Seekh Kabab

Recipe again frm another fb friend of mine....Fatii Naz...she's also frm Pakistan & Masha Allah -a great cook...Me,being born & brought up in middle-east , was always fascinated by different cuisines from all parts of the world. Pakistani cuisine is one of ma favorites. Their Kababs and other non-veg spicy dishes are awesome. This recipe is also spicy; but you can make variations according to your spice level. I had made this some 2 weeks before; didn't post it then. Now ,  thought of posting it, when I saw Cooking with Caraway seeds Event by Priya 

Ingredients

1/2 kg Beef cubes/ or Kheema
1 M Onion , finely chopped
4-5 Green chiilies chopped
2tsp dhania/coriander  powder
1tsp red chilli powder
1tsp ginger garlic paste
1/2 tsp kala zeera/caraway seeds/shah jeera
1tsp garam masala powder
1/2 tsp jifal javaerti ka powder /nutmeg-mace powder
1/2 tsp meat tendrizer
2tb ghee
salt 1tsp 

Method:

Wash and drain the beef/mutton nicely. Make sure that no water remains in it. If you are using kheema/mince, then you may use a strainer and then press nicely with your palm to drain the excess water in it.

Mix all the ingredients and mince all together in food processor including ghee. If you are using kheema then you may mince other ingredients first & then add mince and mix well.

Mix coriander leaves, finely chopped green chillies and marinate for a few hours.

Then first smoke. Just fire up the coal then take  couple of onion's shell/layer or a piece of aluminium foil and put it on top of meat mixture; then put the burning coal on top of onion shell/foil. Pour few drops of oil or a tsp of ghee on top of it and then cover. Keep it closed for 5-10 mts.This is how I smoke the kabab's meat and anything which requires smoky flavour. 

Now its time to shape. You can shape it in the wooden (grill) sticks or shape it with your palms just like your fingers. I used stick for a few, but my pan is small that i couldn't fry it properly; so I removed the sticks and then fried without them.

You can fry it in ghee or grill in oven. 

Priya's Event