Tag Archives: Kebab

Chicken Tikka Boti or Chicken Kathi Kabab

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For me winter is the season of Kababs and cakes !!! What can be more enjoyable in a chilly winter evening to enjoy yummy hot kababs with paratha or Naan ?? Oh , I don’t find anything else to name !!!
Let’s brighten up our grey , dull winter evening with Chicken tikka boti or chicken kathi kabab, as skewered in “Kathi”/ stick , whichever name you find appropriate. I actually made this kabab for the kabab rolls . They went so good together . But before that let’s come to the kabab recipe .

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Ingredients:

1 lb(500 gram) chicken thighs and breast, cut in cubes
2 tbl spoon yogurt
2 tbl spoon mayonnaise
1/2 tbl spoon lemon juice
1 small onion finely chopped ( around 2 tbl spoon)
1 tbl spoon finely grated ginger-garlic mince ( half tbl spoon each for ginger and garlic , I mince them in a grater , that looks like paste without any water)
2 tea spoon paprika ( for color)
1 tea spoon red chili powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg-mace ( jaifol/javetri) powder
1/2 tea spoon dry roasted cumin ( jeera) powder
1 tea spoon garam masala/ kabab masala powder ( you may find in any of my kabab recipe)
Salt to taste
1/2 tbl spoon mustard oil
Pinch of orange food color

For coal smoke:

coal
Ghee

Procedure:

1. Marinate the chicken pieces with above ingredients for at least 24 hours . Keep them in the normal chamber of the refrigerator.

2. Smoke the chicken pieces with coal if you wish to get restaurant style flavor. For that light the coal on your stove top very well . Put it in a small metal bowl or small aluminium foil cup . keep the cup or bowl over the bowl of marinated kabab . Add some ghee over the coal . Immediately cover the whole kabab bowl with something large utensil to seal the smoke inside . Remove the cover after 5 to 10 minutes . Your kabab is smoked .

3. Skew in a wooden or metal skewer . If you are using wooden/ bamboo skewer , soak the skewer in water for at least 2-3 hours to prevent blackening while grilling.

4. Bake the kabab in a preheated oven @ 400 FH ( 200 c) for at least 30 minutes . Then broil another 5/ 10 minutes if you wish to have that charred effect .

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Shikampuri Kabab

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Shikampuri kabab is just a variant of Shami kabab with having only one difference , that is to stuff cottage cheese or hung curd inside .
For the shami kabab recipe , please click this link;
https://khadizaskitchen.com/2014/10/03/shami-kabab/

Now for the stuffing;

Mix chopped onion , cilantro , green chilies and raisins and stuff inside each shami kabab .

Note:

Hung curd is nothing but yogurt drained out of all the water . Just tie some yogurt in a cheese cloth or any other cotton cloth and leave it hanging until all the water from yogurt is drained out , around 2/3 hours .

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Galwati or Gilouti kabab

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“Galwati” means ” as soft as melting in mouth” . Galawti kabab is one of the gems of Awadhi cuisine , invented for the againg, toothless kabab lover Nawab of Awadh – Wazed Ali Shah !!! Losing of tooth can never decrease the “royal craving” for kababs !! Like other Luknowi/ Awadhi cuisine the original recipe of Galawti is still a secret !! Many says , in the original recipe there had been 100 different spices that made the kabab truly flavorful !! :O

I have seen many galwti kabab recipes where egg is used for binding !! A big “No way ” !! Original recipe never had any egg in it . Roasted chickpea powder ( not flour) is used , in a very small amount to act as the binding agent . For that dry roast the chickpeas first . Then grind it into a powder . If you don’t want to do much hassle , use the besan ( gram flour ) , but try to dry roast a bit until fragrant . Careful , don’t burn the besan as that would taste bitter .

Don’t skip the papaya paste . That’s the one of two ingredients that make the kabab so melt in mouth . The other ingredient is mutton or beef fat . In authentic recipe mutton is used for this kabab , but beef would do too . If you can’t find the mutton or beef fat , don’t worry substitute it with ghee .

Ingredients :

1 lb beef or mutton keema/ mince ( double minced ) * ( see the note)
2 tbl spoon finely grated or paste raw papaya with skin
1 and half tea spoon ginger paste
1 tea spoon garlic paste
3 tbl spoon fried onion or bereshta
2 tbl spoon finely chopped onion
1 tea spoon red chili powder
1 tea spoon paprika
2 tea spoon finely chopped green chili
1-2 tbl spoon chopped mint
1/2 tea sppon jaifol-javetri ( mace and nutmeg)
1/2 tea spoon cinnamon ( darchini) powder
1/4 th tea spoon green cardamom powder
1 tea spoon garam masala / kabab masala powder * ( see the note)
2 tea spoon poppy seed and almond powder ( try to grind them with the besan or chickpea powder so that the poppy seed is grinded properly )
Salt to taste ( around 1 tea spoon)
1 tbl spoon hung curd ( don’t take the water )
3 tbl spoon ghee
3 tbl spoon dry roasted chick pea powder or besan

Kabab Masala :

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
2 black cardamoms
1 small cinnamon stick ( 1″)
1 star anise

Lightly dry roast the ingredients and crush into a powder .

Procedure :

1. blend/ chop the keema again in a food processor or chopper . While blending it again add the 3 tbl spoon of ghee as mentioned in the ingredients list . Now add all the ingredients with the keema . If you wish you can give charcoal smoke in it . For giving charcoal smoke , lit a charcoal , then place it in a small aluminium or metal bowl . Place it on the keema and add some ghee over the charcoal . As soon as you add ghee on charcoal , there will be huge smoke . Cover the bowl of the keema with a lid . Keep it like this 5 minutes or until the smoke extinguishes .

2. Marinate the keema for at least 12 hours . The more , the better . Now shape the kababs and grill on charcoal or shallow fry in a grill or frying pan on the stove .
I did bake the kababs at oven . For that grease a baking pan and line with parchment paper . Now bake the kababs in a preheated oven for 20 minutes @ 400 Fh . Now Broil another 5 minutes at the same temperature .

Here you go !!!

Notes :

1. Double minced means , after making the keema , mince it again. You can do it in a food processor , blender , chopper . That’s the reason of being the kababs so tender .
But remeber , kababs like galwti , tunda, kakori where twice or thrice minced keema is required , don’t wash the keema after getting them minced . If you wash the keema , let alone the flavor , the kabab will come apart as soon as you try to fry or grill them .
So for that or any keema , please tell the butcher to wash the meat first , then dry out the water with a ktchen tissue or towel , then mince it . I always tell my butcher to do so . It doesn’t take too long.

2. Don’t skip the raw papaya and ghee in the marination . These two things do the real wonder of making the kabab melt in mouth . 🙂

3. if you use besan , instead of dry roasted chickpea powder . please dry roast the besan first . But don’t over fry . It would taste bitter if over fried .

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Tandoori Chicken

Tandoori Chicken

Tandoori Chicken

Who said you can’t make restaurant style tandoori chicken at home ?? Who said, you need ready made brand tandoori masala to get the authentic flavor ?? They are wrong !! Try this recipe and find on your own . 😀

Ingredients :

5 pieces of chicken leg ( Thigh and drumstick together)
1/2 ( half) cup of yogurt
2 teaspoon finely grated ginger ( almost look like paste)
1 heaped teaspoon finely grated garlic
1 tea spoon chili powder
1 heaped tea spoon paprika( it helps to bring out color)
1 tea spoon cinnamon powder
1/2 tea spoon nutmeg( jaifol) powder
1 tea spoon roasted and finely grinded cumin ( jeera) powder
Salt to taste
Pinch of red and orange food color
1/4 th cup oil+ 1 tbl spoon ghee
1 tea spoon keora water
1 and half tea spoon special masala

For the special masala :

Dry roast 2/3 red chilies , 1 tbl spoon cumin , 1 tbl spoon whole coriander , 4/5 cardamom pods , 2 tea spoon fennel ( mouri) , 9-10 cloves , 1 tea spoon black pepper , 1 tea spoon mace ( javetri) , 4/5 all spice . Now grind them into a fine powder . But remember don’t make the red dry chilies too dark or burnt.

Other ingredients :

To smoke the chicken :

1 coal
Ghee

Procedure:

1. Marinate the chicken pieces with all the ingredients. Smoke the chicken . To give the smoke , take a burning coal in a small metal or foil bowl . Place it over the chicken and add the ghee over the coal . Cover the bowl of the chicken with a lid so that the smoke is sealed inside . Keep it like this for 10 minutes . Now take out the coal , cover the bowl with plastic or cling film and keep it in the refrigerator for at least 12 hours . The more , the better .
This is how we smoke :

2. Pre heat the oven to 400 FH and bake the chicken for 20 – 25 minutes and then broil it another 15-20 minutes @ the same temperature or until the surface is little charred . You can add some onion rings over the chicken just 10 minutes before you turn off the oven . 🙂

3. Serve hot with naan , paratha or polau . 🙂

Tips :

1. To get the bright red color , do not use the red color only , that would give a kind of pinkish repulsive red color on the chicken . 😦 So to get the perfect color mix red and orange food color together .

2. Please , do smoke the chicken to get the authentic flavor . Don’t skip this part . Many are confused to lit the coal . I always do on my stove top . It’s nothing really difficult .

3. The time in the oven always varies depending on each oven . While broiling , don’t put the baking tray so close to the heat . In some oven things get broiled sooner than others . So always keep an eye while broiling .

Tuna Shami Kabab!!!

Tuna Shami Kabab!!!

Tuna Shami Kabab!!!

Shami kabab is usually made with mince meat and yellow split pea , boiled and blended together to give the shape of tikiya or kabab . The name of the kabab , “Shami” involves many stories . In Urdu / Hindi or Punjabi , Sham means evening. So a version states ,the kabab is named so ,as it is preferred to be consumed in the evening as a snack .
On the other hand , some other version states , in Urdu , Sham means “Syria’, the Middle_Eastern country , pointing the origin of the kabab .

Shami kabab , is no doubt one of my most favorite kabab , I can enjoy any time of the day !! 🙂 I experimented it with Tuna . Came out just perfect . Before , I used to make tuna kabab with tuna and potato , but I opted potato to make this shami kabab . Yellow split pea or channa/ boot daal is used to give the exact same flavor and effect of that of shami kabab made with mince meat .

Ingredients:

Ingredients:

1 Tuna Can in water/ oil
1/3 rd cup of yellow split pea or chaana daal , soaked in water for at least 3 to 4 hours .
3 tbl spoon fried Onion ( Bereshta)
Chopped mint and cilantro
Chopped green chilies
1 tea spoon Garam masala powder ( optional)
1/2 tea spoon nutmeg powder
1 or 2 eggs , beaten ( start with 1 egg , if still dry add the other)
Salt to taste

Cooking method:

1. Drain all the water from the tuna. Squezze hard to remove any extra water.
2. Drain the water from the chaana daal and boil . Dry out the water . The daal should be intact but fully boiled . Now blend the daal in the blender . Don’t put any water in it . The blended daal should be dry .
2. Now combine all the ingredients together. Start with 1 beaten egg , if feels dry add another egg .
3. Shape into kababs and deep fry on medium low heat.

Cooking Tips:
You can store the kababs in deep fridge for a quite a long time.If you want to store, then don’t fry them.After shaping keep them in a box and refrigerate. Fry them and serve whenever you need.

Tikiya Kabab ( with keema)

Tikiya Kabab

Tikiya Kabab

Ingredients:

Minced Beef/ Beef Keema 500 gram
Split Bengal Gram Lentil/ Chaana daal 100 gram
Soy Sauce 1 tbl spoon
Ginger paste 1 tbl spoon
Garlic Paste 1 and half tea spoon
1 large bayleaf
Cinnamon 1 stick of 2 inches
3 Cardamom pods
Fried Onion ( Bereshta) half cup
Chopped green chili 1 teaspoon
Chopped Mint 2 teaspoon
2 beaten eggs
Salt to taste
Special Kabab masala Powder 1 teaspoon

For the Special Kabab Masala Powder roast 4 dry chilies,1 teaspoon of Cumin seeds , 1 teaspoon of whole coriander, 4/5 cloves, half a teaspoon black pepper, 3/4 cardamom pods, 1 small stick of cinnamon, half teaspoon fennel, a little more than half teaspoon of javetri/mace, little amount of nutmeg and grind them into a smooth powder. Take 1 teaspoon for kabab and preserve the rest.

Cooking Method:

1. Boil beef keema with Chaana daal , ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce until completely dried out.

2. Take out the cinnamon and bayleafs , leaving cardamoms in the keema.Blend the keema or minced meat without adding any water.

3. Then add the onion bereshta, chopped mint, chopped green chillies, beaten eggs, kabab masala powder and a little salt (if needed), mix well and shape them and deep fry at medium low flame.

Enjoy!!!!!!!!!!!!

Notes:

1. After boiling the keema and daal , the water should be completely dried out.

2. While blending the keema, don’t add any water. It should be dry. Don’t try to blend at a time. Blend taking little amount every time..

3. Keep them in refrigerator for at least half an hour before you fry them. And alwayz fry on medium low heat, it would help to have a crisp texture outside.

4. After putting in oil , don’t try to turn over the kababs so frequently. Your kabab may break in for that. Wait until one side gets slight brown.

5. The ratio of the keema and daal should be 4 : 1 .. For every 1 cup of keema ( 250 gram) , take 50 gram ( 1/4th cup ) of Chaana daal.

Tuna, mushroom, cheese delight!!!!

Tuna, mushroom,cheese delight!!!!!!!!!!!

Tuna, Mushroom, cheese delight !!!!!!!!!!!! Super easy way!!!!!!!!!!

Ingredient:

1 can Tuna in water ( drained)
1 large potato ( boiled and mashed)
1/2 (half cup) mushroom ( chopped)
1 egg ( beaten)
Fried onion ( bereshta) 2 tblspoon
Chopped green chilies, cilantro and mint
salt to taste
A pinch of garam masala powder ( optional)
a pinch of crushed white/black pepper
Breadcrumbs ( enough to shape the kababs)
Cheese

Cooking process:

1. In a pan fry the chopped mushrooms until soft.

2. Blend it into a smooth paste.

3. Add tuna ( drained well, so that not a single drop of water is in it), egg and mashed potato and blend again.

4. Now mix breadcrumbs with it add other ingredients except cheese.

5. Shape them according to your choice and put a little amount of cheese inside your kabab or chop. Shape them well so that no crack is there.

6. deep fry them on medium low heat.

Bon a Petit

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Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton biriyani: the ratio of meat and rice should be 2:1..
1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste, garlic paste, 1/2 cup yogurt, salt,lil corriander powder, chilli powder,bayleaf, chinnamon, and garam masala powder made of cumin(jeera), corriander ( dhone), cardamom( elach), black pepper ( golmorich), mace ( joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will make the mutton tender and won’t smell a bit..

2. put oil in the pot and cook the meat…bhalo kore koshiye koshiye tarpor cook korte hobe…gravy ekdom kome ashle alu dite hobe…alu ta puro shidhdho hobe na, karon rice’r shathe dear por r na hole gole jaabe…when the gravy is almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced onion..add bayleaf, cinnamon, cardamom..fry the onion until brown..add tginger paste..then add rice and salt …fry them for a while..add the meat…bhalo kore nere chere paani diye dite hobe…2 cup chaal er jonno 3 cup er moto hot water..add dried plum/ alu bokhara…cover the lid..when water is almost dried out add handfull of green chillies…ektu nere dite hobe jaate niche pora na laage but care ful beshi nara chara dile kintu bhorta bhorta hoye jaabe..just pash theke halka haate niche ektu uthiye dite hobe…ekhon dom e rakhte hobe..sprinkle keora water before serving…

Shami kabab: boil 1 cup of beef keema with 1/4 cup of chaana daal( aage theke chaana/buter daal min 4/5 ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce…when water dried out blend the kima without adding any water…then add onion bereshta, chopped mint, chopped green chillies, 1 or 2 eggs and lil salt if needed..shepe them and deep fry at medium low flame…..its better to keep them on refrigerator for a while before frying…