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Showing posts with label Kebab. Show all posts
Showing posts with label Kebab. Show all posts

01 April, 2013

Chicken Tikka

01 April, 2013

Chicken Tikka

After yesterday's chicken rezala, my tummy was craving for something dry and tasty. So,  I thought of making chicken tikka with simple and fragrant pulao. Boneless chicken pieces are grilled till they turn crispy from outside and tender from inside. To keep the tikkas succulent, chicken is marinated with cream, cheese and eggs and flavoured with ginger and garlic pastes. Vegetables are also inserted into the skewers to make it healthy and colorful. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tikka

Ingredients:


  • Boneless chicken- 500 gm. (Cut into 2" pieces)
  • Capsicum-1 (Large)
  • Tomato-1 (Large-Cut into 1" pieces)
  • Onion-1 (Large-Cut into 1" pieces)
  • Chaat masala & lemon juice- To sprinkle

1st Marinade:

  • Vinegar- 2 tbsp.
  • Ginger-Garlic Paste- 2 tbsp.
  • Salt to taste

2nd Marinade:

  • Thick yoghurt- 1/2 cup (Hung for 15 minutes)
  • Thick cream- 1/4 cup
  • Any type of processed cheese- 30 gm. (Finely grated)
  • Egg- 1
  • Cornflour- 1 tbsp.
  • Green chillies(Chopped) - 1 tbsp. (Optional)
  • Coriander leaves- 2 tbsp. (Finely chopped)

Method:

 1. Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade for 30 mins.
2. Mix the items of the second marinade in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
3. Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces.
4. Heat the oven or the gas tandoor. Place the skewers on a grill or a wire rack, brushed with some oil. Grill for 15 mins. turning once in between. Cook till chicken turns tender. 
5. Serve hot with rice or rotis. Sprinkle the tikkas with lemon juice or chaat masala. Njoy!!
Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.

02 March, 2013

Chicken Tangri Kebab

02 March, 2013

Chicken Tangri Kebab

I was browsing through food blogs where I saw many delicious chicken recipes. The beautiful pictures just made me hungry.So I thought of making something. Last year, I had gone to Delhi and the kebabs at Khan Chacha's Kebab Corner at Khan Market were so delicious that the taste still lingers in my mouth. So, I tried to make this simple and delicious chicken tangri kebab! I am sure you would love it. Do try it out!! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tangri Kebab
CHICKEN TANGRI KEBAB

Ingredients:


  • Chicken legs - 6 pieces
  • Red chilli powder - 1/2 tsp
  • Pepper - 1/2 tsp
  • Jeera powder - 1/2 tsp
  • Coriander and ajwain powder -1 tsp each
  • Lemon juice - 2 tsp
  • Hung curd - 3/4 cup
  • Green chilli - 2/3
  • Coriander leaves - few
  • Grated ginger - 2 tsp
  • Oil - 1 tbsp
  • Garlic paste -1/2 tsp
  • Corn Flour - 2 tsp
  • Egg  - 1
  • Pinch of colour
  • Chilli powder - According to taste
  • Salt to taste

Method:

1. Squeeze the chicken legs. Pierce them. Sprinkle salt, chilli powder, pepper, jeera powder, coriander and ajwain powder and lemon juice and keep them aside for 30 mins.
2. In a bowl, add oil, ajwain, garlic paste, ginger, green chillies, coriander leaves and hung curd. Mix well.
3. Add cornflour, pinch of colour and egg. Mix these ingredients and blend it well in mixer.
4. Apply the paste over the chicken legs and marinate for  5/6 hours. 
5. Place the marinated chicken on the baking tray. Bake at 200 degreeC for 30 mins. Turn the sides of the chicken midway during the cooking process.
6. Serve hot with lemon wedges, onion rings and sauce.

06 December, 2012

Drums of Heaven & Minty Kebabs

06 December, 2012

Drums of Heaven & Minty Kebabs 

Yesterday, I was quite busy as I had arranged a small dinner party. These were the appetizers that I prepared. With a little cold weather these hot kebabs and drumsticks were a great hit. Everyone enjoyed the snacks. I also prepared Shahi kaju murgh/ Chicken in a rich cashew gravy. I will post the chicken recipe later. Till then enjoy these snacks and have a nice day! The drumsticks are quite easy to make and really yummy. Try them and surely you all would love them a lot.


Drums of Heaven & Minty Kebabs

                 Drums Of Heaven

Ingredients:


  • Chicken wings - 12(made into lollipops)
  • Soya sauce (dark) - 2 tbsp
  • Ginger garlic paste - 1 tbsp
  • Chilli paste - 1/2 tbsp
  • Pepper - 1 tsp
  • A pinch of ajinomoto (optional)
  • Salt - to taste
  • Oil for deep frying
  • Lemon twists and coriander - to garnish


Batter(Mix torether)

  • Egg - 1
  • Maida/all purpose flour - 1 tbsp
  • Salt, pepper, ajinomoto and orange red colour- pinch of each


Method:

1. Marinate the chicken wings with soya sauce, ginger garlic paste, chilli paste, salt , pepper and ajinomoto for 3-4 hours.
2. Heat oil in a kadhai. Dip the chicken wings in the batter and fry on medium hot oil till golden and crisp.
3. Garnish the serving platter with lemon twists and coriander leaves. Serve hot wings with chilli sauce.

                 Minty Kebabs

Ingredients: (Pressure cook together)

Mutton mince(keema) - 1/2 kg
Channa dal/Split bengal gram - 1/4 cup (soaked and drained)
Onion -1 (sliced)
Garlic - 10 flakes(chopped)
Ginger -2" piece (chopped)
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Cloves - 3/4
Green cardamoms - 2/3
Brown cardamoms - 2/3
Cinnamon 1/2" stick
Bay leaf - 1
Peppercorns - 4/5
Whole red chillies - 2/3(dry)
Salt to taste
Water - 1/2 cup

Minty filling(Mix together)

Onion - 1 (finely chopped)
Pudina/Mint leaves - 1tbsp(chopped)
Coriander leaves - 1 tbsp(chopped)
Green chillies - 2 (finely chopped)

Method: 

1. Wash the mince and drain out the water well through a strainer. Press well  to squeeze out all the water.
2. Add all the ingredients to the mince and pressure cook to give 2 whistles. Keep on low flame for 2 mins. Remove from fire.
3. When the pressure drops, uncover the pressure cooker. If there is any water left, keep the cooker on fire to dry the water. ( if the mince is wet, the kebabs will break while frying).
4. Dry grind the well dried minced meat in a mixer without adding any water. (discard the hard residue of the cardamoms and bay leaf)
5. To prepare the kebabs, make 2 tiny balls. Flatten both and sandwich them together with a teaspoon of the filling mixture. Press gently to stick together.
6. Shallow fry in a little oil in a non stick tawa on medium heat, till brown.
7. Serve hot with onion rings, chopped mint or coriander. You can also sprinkle some chat masala.

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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