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15 September, 2012

Tikka & Kebab Corner

15 September, 2012

Tikka & Kebab Corner

Kick start your party with sizzling kebabs and tikkas that everyone will enjoy.Tikkas & kebabs are easy to prepare at home if certain tips are followed.

 TIKKAS

1. Marination of tikkas is very important, it tenderises the meat. The longer the marination, the shorter the cooking time.
2. Raw papaya acts as a tenderiser. If the marination period is short, grind 1" or 2" piece of papaya to a paste and apply on the pieces for 1/2 hour before 1st marinade and scrape it off 1/2 hour.(too much papaya and for a long time makes the meat mushy).
3. 1st marinade is to infuse flavour. 2nd marinade is the coating.
4. Always pat dry the pieces before the 1st marinade and gently pat dry after the1st marinade.
5. The 2nd marinade should be thick enough to coat the pieces.

 KEBABS

1. Mutton should be washed before mincing.
2. Mutton should be well dried and then minced. Thus it should be absolutely dry before grinding.
3. If ready mince (keema) is used in making kebabs, place it in a sieve and gently press to squeeze out excess water. Do not wash it under running water.
4. Kebabs should be shallow fried on a tawa.
5. If kebabs  break while frying, add 2-3 tbsp of beaten egg to the mixture.

Here are a few recipes of tikkas and kebabs which you all would definitely like.
        

HARYALI MURG TIKKA (serves 4)


INGREDIENTS:

  • 400gms boneless chicken breast - cut into 2" pieces (about 12 pieces)

         1st Marinade

  • 2tbsp malt vinegar or lemon juice
  •   1/4tbsp salt

        2nd Marinade

  • 200gm spinach, 2tbsp mint- chopped
  • 2tbsp green coriander -- chopped
  • 2 green chillies - chopped
  • 1/3cup hung curd (thick), 1/4 cup thick cream
  • 1tbsp cornflour or besan
  • 1/4 tbsp garam masala or tandoori masala, salt to taste.

         Garnishing  

  • Lemon wedges, onion rings, chat masala   

       METHOD:

1. Wash and pat dry chicken pieces on a kitchen towel.
2. Marinate the pieces in vinegar and salt for 1/2 hour
3. Discard the hard stems of spinach and chop. Wash under running water.
4. Place the spinach in heavy bottomed pan. Cook on medium heat in its own water, stir still the spinach is little mushy. Cool. Squeeze out excess water.
5. Blend spinach, mint, coriander and green chillies to a smooth paste.
6. In a bowl mix spinach paste, curd, cream, cornflour, garam masala and salt.
7. Remove chicken pieces from the 1st marinade. Pat dry gently. Add to the spinach marinade.Marinade for 6-8 hours in the refrigerator.
8. Heat gas tandoor or oven to 200 degree C.
9. Skewer the tikkas or place them on grill rack. Roast for 8-10 mins. Baste with oil or butter once in between. Cook till the pieces are tender.
10. Garnish with lemon wedges and onion rings and serve hot.


LAMB SHEEKH KEBAB(serves 6-8)


  • 500gms lamb mince (keema)
  • 2 onions - sliced
  • 8-10 garlic flakes
  • 1" piece ginger
  • 1 tbsp poppy seeds(khus khus)- soaked for 15 mins in water
  • 1tbsp broken cashewnuts
  • 1 tbsp garam masala
  • 1/2 tbsp red chilli powder
  • salt to taste

    For Garnishing

  • Lemon juice, chat masala, onion rings


METHOD:

1. Place the mince in a strainer. Press out the excess water.
2. Heat oil in a kadhai and deep fry the onions till golden brown. Drain with a slotted spoon and cool.
3. Blend the browned onions, ginger, garlic, cashewnuts and drained khus khus to a smooth thick paste.
4. Put the mince, onion paste, garam masala, chilli powder and salt in a mixer blender. Blend thoroughly to get a sticky consistency. Remove the mixture in a bowl and keep aside. Refrigerate for atleast 2-3 hours.
5. Preheat the oven to 200 degree C or heat the gas tandoor on gas.
6. Shape the mince mixture around the skewers.
7.Roast in the tandoor or oven for 10-15 minutes. Baste with little butter or oil in between.
8. Remove from the skewers, sprinkle lemon juice and chat masala.
9. Garnish with onion rings, chopped mint or coriander. Serve hot.


 GALOUTI KEBABS (serves 8-10)

  • 500 gm mutton (lamb) mince
  • 2 onion - cut into slices
  • 2 tbsp. ginger garlic paste 
  • 2 tbsp. besan (gram flour)
  • 1 egg
  • 1 tsp. garam masala
  • 1/2 tsp. red chilli powder
  • Salt to taste
  • Oil for frying


     METHOD:

  1. Place the mince in a strainer and squeeze out excess water.
  2. Heat 1 cup oil in a kadhai and fry the onion till golden brown. Remove from oil with a slotted spoon and grind to a paste.
  3. Place the mince in a mixer blender. Add the brown onion paste, ginger garlic paste, egg, salt, chilli and garam masala. Blend to get a sticky consisency. Remove in a bowl.
  4. Heat a non stick pan. Add the besan and roast on medium heat till light brown.
  5. Add roasted besan to the mince mixture. Add the chopped coriander also. Keep aside for 1-2 hours or till frying.
  6. Heat oil in a shallow pan. Shape the mince into flat tikkis. Shallow fry on medium heat till brown on both sides.
  7. Garnish with onion rings and a mint spring.

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