Mutton Chapli Kabab / kebab

 

           Mutton Chapli Kebab, also known as Peshawari Kebab, is very popular and is commonly found in restaurants world wide. It is also a famous street food in Peshawar and in North India. The word Chapli refers to flat in Pushto language. So these kababs are round in shape and flat with a sliced tomato in the centre. 

          It is prepared with minced mutton, chicken or beef. However, in this recipe, I have used mutton mince and few other basic ingredients. Tried it for the first time and it came out just perfect with incredible flavors. It is a very easy recipe. All it needs to be done is to mix all the ingredients (except oil and tomato slices), make patties and shallow or deep fry. It's that simple. 

            So what are you waiting for? Go ahead and give it a try by following the step by step pictorial recipe to prepare it and relish as an appetizer with green chutney. They can also be served as a main course with naan, tandoori roti or pita bread. For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the toppings of your choice. 

• 1 cup mutton mince / keema, washed & drained
• 2-3 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. raw papaya paste
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. red chili flakes
• 1 tsp. chaat masala
• 1 egg
• few tomato slices
• oil to shallow fry

          Mix together all the above mentioned ingredients (except oil & tomato slices) and marinate for an hour. You can refrigerate them as well.

          Take a large portion from the prepared mix and give a kabab shape. Then place a slice of tomato on each of the kababs.

          Heat some oil in a pan and shallow fry them on a low flame, tomato side first till done on one side. Then flip it over gently and cook the other side till well browned. 

          Drain on a kitchen towel and serve as an appetizer with green chutney or as a main course with naan, tandoori roti or pita bread. 

            Mix together all the ingredients (except oil & tomato slices) 

                          

                     Marinate for an hour. You can refrigerate them as well.

              Take a large portion from the prepared mix & give a kabab

              shape. Then place a slice of tomato on each of the kababs.

         Heat some oil in a pan & shallow fry them on a low flame, tomato

         side first till done on one side.

               Flip it over gently & cook the other side too. till well browned.

                              Drain on a kitchen towel.

                                 Serve as an appetizer with green chutney.

Poha Kheer with Dates (Flattened Rice Pudding)

 

          Check out this yummy dessert prepared with flattened rice / poha. It turns out just amazing with just a few ingredients easily available in your kitchen. This dessert is apt for festive occasions. However, in this recipe I gave a slight twist by substituting sugar or jaggery with dates puree for the sweetness. So check out the step by step pictorial recipe to prepare this healthy dessert. 

• 1 cup brown / white poha / flattened rice
• 12-15 dates, deseeded & soaked for an hour
• 1 tbsp. ghee
• 2 bay leaves
• 500 ml. full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• handful of mixed nuts, chopped

           Wash the poha 2-3 times. Then keep it aside to drain well.

           Puree the dates with 1/4 cup water into a smooth paste. Keep aside. 

           Heat ghee in a saucepan and sauté the mixed nuts till light golden in colour. (Keep aside few to garnish).

           Now add the drained poha. Fry for 1-2 minutes, but do not brown them. 

           Add the milk and the bay leaves and bring it to a boil. Simmer on a medium flame for 4-5 minutes.

           Add the dates puree and cardamom powder. Mix well and continue to simmer till the consistency comes to a desirable thickness. 

           Switch off the flame and discard the bay leaves. Add the saffron and rose water. 

           You can serve it warm or chilled. Garnish with mixed nuts and enjoy.

Notes - 

1.  Keep the consistency slightly thin as it will thicken once it cools down.

2.  You can substitute dates puree for brown sugar or jaggery as per your choice. 

3.  I have used brown poha. However, feel free to use the white variety too. 

                   Heat ghee in a saucepan & sauté the mixed nuts till light golden 

                   in colour. (Keep aside few to garnish).

                       Add the poha. Fry for 1-2 minutes, but do not brown them. 

                    Add the milk & the bay leaves and bring it to a boil. Simmer 

                    on a medium flame for 4-5 minutes.

                              Add the dates puree..... 

                     and cardamom powder. Mix well & continue to simmer till 

                     the consistency comes to a desirable thickness. 

                      Switch off the flame & discard the bay leaves. Add the saffron

                      and rose water. 

                 You can serve it warm or chilled. Garnish with mixed nuts & enjoy.

Mutton Shami Kabab / Kebab

 

            A perfect party appetizer, these Mutton Shami Kabab are a connoisseurs delight. This exotic Mughlai snack is a melt-in-the-mouth delicacy and worth a try. They can be enjoyed as an appetizer with any chutney of your choice. You may also serve as a light meal  with salad. However, I gave a slight twist to this very popular kabab by substituting chana dal that is traditionally used, with mixed lentils. So check out the step by step pictorial recipe to prepare these yummy kababs. 

            These Shami Kababs are a great party recip. They can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

              They can be packed as a lunch box meal in the form of a wrap. You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 1 cup mutton mince, washed & drained
• 1/3 cup mixed lentils, soaked overnight 
• 1" ginger, roughly chopped
• 4-5 garlic cloves
• 1 onion, chopped
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 egg
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala
• oil to shallow fry

To grind - 

• 5-6 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. peppercorns

          Grind all the mentioned ingredients (dry spices) into a fine powder. 

          In a pressure cooker add the washed mutton mince, mixed lentils, onion, ginger, garlic, green chilies, the ground spice, salt to taste, turmeric powder and red chili powder. 

          Add 1 cup water and pressure cook for 8-10 minutes on a low flame after the first whistle. Simmer further till all the moisture has evaporated. 

          Keep aside to cool. Then blend into a fine paste in a food processor / mixer grinder.

          Transfer to a bowl. To it add the onions, coriander leaves, green chilies, egg and chaat masala. Combine everything well. Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Heat 1-2 tbsp. oil in a pan. Wet your hands and take small portion of the mix to form into flat round shaped kababs. 

          Shallow fry the Shami kebabs in batches till golden on both sides. Carefully flip them as they are very delicate

          Serve as a tea-time snack, as an appetizer with any chutney or as a light meal with salad.

                               Grind all the mentioned ingredients (dry spices).....

                              ...... into a fine powder.

       In a pressure cooker add the mutton mince, mixed lentils, 

      onion, ginger, garlic, green chilies, the ground spice, salt

turmeric powder and red chili powder.

  

                       Add 1 cup water & pressure cook for 8-10 minutes on a low flame 

                          after the first whistle. Simmer till all the moisture has evaporated.

                    Keep aside to cool. Blend into a fine paste in a food processor / mixer grinder.

                     To it add the onion, coriander leaves, green chilies, egg & chaat masala. 

                        Mix well & refrigerate for some time so that it is easy to form kebabs.

    

                        Heat 1-2 tbsp. oil in a pan & take small portion of the mix & form

                           into flat round shaped kababs.

 

                      Shallow fry the Shami kebabs in batches till golden on both sides. 

                               Serve as a tea-time snack, as an appetizer with any chutney. 

                        You can also relish as a light meal with salad or pack as a lunch box

                        meal in the form of a wrap. Choice is yours.

Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids.