Thursday, 21 October 2010

Chicken Seekh

Well, here you go Fatima :) These are my take on seekhs.. though I ususally go for wooden skewers, this time I've used metal ones. They're longer, hence quicker. Another thing is, though the seekhs tasted very mild and soft, it was a tad diffifcult to get them on the skewers.. which I resolved by first making long kababs and then inserting the seekh in each.. Also, I fried some of them, the rest I grilled in the oven. I must confess, I prefered the fried ones more.. they were jucier.. I guess that had to do with the grill heat. . I'm assuming it will be better on a real charcoal grill.. So, please do try and give me ur feedback. Ok, so here goes:

You will need:

1 kilo chicken mince
3 medium onions, minced in the processor
6 to 8 cloves of garlic
large piece of ginger
1 bunch of coriander
2 small eggs - make sure they're SMALL.. if u only have large, just use one
breadcrumbs of 3 slices of white bread - make them fresh
Spices:
1/4 tsp cinnamon powder
1/2 tsp each of garam masala and nutmeg-mace-cardamon powder mix
1 level tsp salt, or to taste
1 level tsp each of coriander and cumin powder
1 full tsp each of black salt, curry powder and black pepper powder
1 and half full tsp aamchoor powder (mango powder)

Do this:

1- process the coriander with ginger and garlic and onions. Add all to chicken mince and process in processor/grinder again
 
2- add the breadcrumbs, spices, and eggs and mix all well. Let it rest for half an hour in the fridge
3- form the kababs and insert the skewers inside

4- fry a few of the kababs in oil and set the skewers on the grill or in the oven

5- serve with rice or parathas


I fried some green chilies, slices of one small lemon and a cup of peas in hot oil. Added water and cooked the rice as normal damm rice. Once done, I made a small 'tunnel' in the rice and poured some orange food colour without mixing it.

The kababs I fried, I tipped onto the rice with the frying oil.

The whole lot I served with a tomatoe chutney - just blend half a bunch of mint leaves, 2 cloves of garlic with a little water finely. Add 3 quartered tomatoes to it and blend lightly so that you have a rough chutney. Spice it with a pinch of salt and juice of one lemon.

So, there u go.. I didnt add green chillies to my kababs, because the children wouldnt have eaten it. But you can, if you want to. Have fun and do give me ur feedback.

Monday, 11 October 2010

Meat Hara Masala

Okay so this is a 'aap ki farmaish' kind of recipe.. u can imagine me saying it in the typical radio ishtyle ;)
Thanks for asking for it Naila dear. I have no idea if its that what you wanted.. but I like it. Its simple, quick, easy and very to my taste at least.. especially if you have it with fresh naan.., or, lilke I did, with bhatura.. yumm :) You can use chicken as well.. go for bone-in.. that will give it an extra taste. The procedure will be the same, just adjust cooking times..  So, here goes:

You'll need:
6 cloves of garlic, unpeeled
2 bunches of fresh coriander
4 to 8 green chillies.. you can of course increase or decrease the amount, but I find this best
1/2 kilo meat - I used mutton shoulder cut
1 tbls GG
1/2 cup yoghurt
2 medium onions, roughly chopped
1 level tsp roughly ground black pepper
1 level tsp or to taste salt
juice of 2 lemons
oil


and this is what you should do:

1- wash the garlic cloves, chillies and coriander, chop roughly and blend in the blender with some water. Set aside

2- wash the meat, put it in a pan with salt and GG and enough water to cook the meat. Close the lid and let it boil

3- once the meat is halfway done, add teh yoghurt, mix in and let it cook fully

4- meanwhhile, fry the onions to a nice gold colour. Drain and let them cool off a bit. Add  them to the blender with the chutney u've already made and blend once again

5- fry this mixture in the oil of the onions, till it looks nice and moss green
6 - check ur meat - if its done, steam off excess water, if any, and add this chutney.. the fragrance is so very very good!.
7- you need to bhunofy this well. The oil is the same that u've used to fry the onions in.. so if u find it a little on the drier side, add some more. I didnt..
8- tip in the lemon juice and black pepper while you stir
9- there u go.. once the fragrance is right, ure through.. serve with naan or even white rice..

Sunday, 3 October 2010

Thought..

 I was thinking, its been a while since I posted.. and somehow, the spark is not coming.. though I have been making a  lot of good things - choco-pear pie.. tandoori chicken.. fish n chips, to name the most recent. Why is that, do you think? Why-ever it may be, give me a reason to post please.. which means, ask me to make something.. a wish list, if you will :) But not right now.. after October.. am on leave till then :) So.. hopefully someone will help me pick myself up and move..
Thanks in anticipation :)