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Sunday, 10 December 2017

Mutton Seekh Kebab Roll


          Rolls are popular Kolkata street food snack enjoyed by young and old alike. This amazing quick fix snack is not only delicious but wholesome and a meal on the go. They can also be enjoyed as a tea time snack, a lunch box meal or a light lunch / dinner. Options are plenty. So today I stuffed them with some leftover mutton seekh kebab, onion, tomato, some french fries, etc. and voila! my lunch was made in no time. 









  • few leftover mutton seekh kebab
  • chapattis / parathas 
  • sliced onion
  • sliced tomatoes
  • few french fries (opt)
  • chopped coriander leaves
  • tomato sauce / mayo / hummus / any chutney









          Smear the paratha with some of the sauce. Then place the seekh kebab and rest of the ingredients lengthwise. Fold them and enjoy a quick meal on the go. 

          You can also add in some grated carrots, cheese and a sprinkle of some red chili flakes / pepper powder / chaat masala for added flavour. 




















Saturday, 9 December 2017

Grilled Mutton Seekh Kebab




          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. 

          But today I grilled them to perfection in a healthy way and served with some homemade mint hummus and salad as accompaniment. So check for a step by step guide with pictures to prepare this delicacy.











  • 500 gms. mutton mince / keema. washed & drained completely (makes 8)
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. mint leaves, chopped
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder or to taste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • olive oil to baste
  • few skewers, soaked in water for 30 minutes








          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a greased skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Then baste with some olive oil and grill for 25-30 minutes. Flip it over halfway through and serve with any homemade chutney. I enjoyed mine with mint hummus and salad.









                  In a bowl, mix together all the above mentioned ingredients (except oil). 
                  Cover and keep aside for 10-15 minutes. 



                   Take a portion of it and coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Do the same with rest of the dough. 
                   Refrigerate for some time. 




                    Then baste with some olive oil & grill for 25-30 minutes. Flip it over halfway
                     through.



                       Serve with any homemade chutney. I enjoyed mine with mint hummus 
                       and salad.










Thursday, 7 December 2017

Mutton Seekh Kebab


       
          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. But today I deep fried them and served with some homemade mint hummus and salad as accompaniment. So check for a step by step guide with pictures to prepare this delicacy.









  • 500 gms. mutton mince / keema. washed & drained completely (makes 8)
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. mint leaves, chopped
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder or to taste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • oil to deep fry
  • few skewers, soaked in water for 30 minutes





          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Heat oil in a pan and gently slid the seekh kebab from the skewer into the hot oil. Fry on a low flame till golden in colour. 

           Drain on a kitchen towel and serve with any homemade chutney. I enjoyed with mint hummus and salad.







                  In a bowl, mix together all the above mentioned ingredients (except oil). 
                  Cover and keep aside for 10-15 minutes. 



                  Take a portion of it & coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Do the same with rest of the dough. 
                   Refrigerate for some time. 






                    Heat oil in a pan & gently slid the seekh kebab from the skewer into the hot
                    oil. Fry on a low flame till golden in colour. 



                               Drain on a kitchen towel.



                  Serve with any homemade chutney. I enjoyed with mint hummus & salad.












Basbousa


          Basbousa is a traditional dessert of the Middle Eastern countries. It is made of semolina (sooji) and is almost similar to our Indian Sooji ka Halwa. The difference lies in the addition of egg, yoghurt, plain flour and coconut. This particular dessert is baked and a sugar syrup is poured over the final product. I gave a twist by adding some candied paan and gulkand mix for a different flavour. So check for a step by step guide with pictures to prepare it.











  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. dry rose petals
  • 1 tbsp. candied pan & gulkand mix
  • 1/4 cup oil
  • 1/2 cup yoghurt
  • 1/4 cup fresh grated coconut
  • 1/2 cup semolina
  • 1/2 cup plain flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup sugar
  • 3/4 cup water
  • 1 tsp. lime juice
  • butter to grease
  • few pistachios








          Blend the sugar along with dry rose petals and candied pan-gulkand mix. Sift the plain flour, salt and baking powder. Make a sugar syrup with the sugar, water and lime juice. 

           In a bowl whisk the eggs and sugar first. Then add the oil, yoghurt and coconut. Mix well. Now add the semolina and plain flour. Give a good mix and keep aside for 10-15 minutes.

          Pour the batter into a greased baking tin and make light gashes. Place the pistachios on it and bake at 180 degrees C. for 30-35 minutes. Check for doneness with a toothpick. 

          Bring it to room temperature and then pour the sugar syrup over it. Refrigerate for a couple of minutes. Cut the and serve as an after-meal dessert or as and when desired. 





                     Blend the sugar along with dry rose petals and candied pan-gulkand mix.




                               In a bowl whisk the eggs and sugar first. 




                              Then add the oil, yoghurt, 





                               coconut and semolina. Mix well. 



                              Add the sifted plain flour, baking powder and pinch of salt.


             
                                Mix well and keep aside for 10-15 minutes.




                             Make a sugar syrup with the sugar, water and lime juice. 



                      Pour the batter into a greased baking tin & make light gashes. Place the                                          pistachios on it.




                     Bake at 180 degrees C. for 30-35 minutes. Check for doneness with a
                     toothpick. 



                    Bring it to room temperature & then pour the sugar syrup over it. 
                    Refrigerate for a couple of minutes. 




                    Refrigerate for a couple of minutes. Cut the and serve as an after-meal 
                    dessert or as and when desired. 












Sunday, 3 December 2017

Mutton Rogan Josh - Kashmiri Style


          This is an authentic Kashmiri Mutton curry, which has many versions. It is traditionally cooked without any onion, garlic or tomatoes. Adding yoghurt is optional. The addition of Kashmiri chili powder, fennel powder, ginger powder and asafoetida brings out the real taste and flavour of this dish. It is relished with Kashmiri pulao, plain steamed rice, naan or kulcha. So check for a step by step method with pictures to prepare it.

        






  • 500 gms mutton with bones
  • 2-3 tbsp. ghee
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 1 mace (jaiphal)
  • 2-3 tbsp. yoghurt
  • 1 tsp. dry ginger powder
  • 1 tbsp. fennel powder
  • 1/2 tsp. asafoetida
  • 2 tbsp. Kashmiri red chili powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. cardamom powder
  • pinch of saffron








          In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili powder and asafoetida into a paste. Keep aside.

          Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown. 

          Now add the spice paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.

          Transfer the contents back to the pan. Add the cumin powder, garam masala powder, cardamom powder and saffron. 

          Cover and simmer on a medium flame till the ghee comes to the surface and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.




                    Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then 
                    add the mutton and fry till light brown. 




                              Now add the spice paste. Cover and cook till the oil separates.



                     Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame 
                     after the first whistle.



                     Transfer the contents back to the pan. Add cumin powder, garam masala 
                      powder, cardamom powder and saffron. Cover and simmer on a medium 
                      flame till ghee comes to the surface and you get the desired consistency. 









                            Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.












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