Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.
      

• 1 cup hung yoghurt (makes 10-12 kebabs)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• pinch of turmeric powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry
• few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in colour. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

Curd Rice Kofta

         This is my innovative appetizer prepared with some leftover rice and hung curd. So the popular South Indian comfort food gets an interesting makeover. I added some pomegranate pearls, chopped mint leaves and some basic seasonings to turn the curd rice into yummy koftas. So you have a crisp exterior due to the rice flour. 

          Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too. So check out an easy step by step pictorial recipe to prepare this delicacy.
      

• 1 cup hung yoghurt (makes 9-10 koftas)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. pomegranate pearls
• 1 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Give a round flat shape and roll in the rice flour. Refrigerate for some more time.

          Heat oil in a tawa / pan and shallow fry the koftas in batches on both the sides till golden in colour. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

                       Mix all ingredients (except rice flour & oil) & refrigerate for some time. 

                        Divide into equal portions. Give a round flat shape & roll in rice flour.                                                Refrigerate for some more time.

                        Heat oil & shallow fry the koftas till golden in colour. 

                        Drain on a kitchen towel.

                              Serve them hot with mayo, green chutney or coconut chutney.

Soya Fingers

           Soya in any form is absolutely the best option. So learn to make these healthy and yummy soya granules snack in an easy step by step pictorial recipe. Very easy and simple to make, they can be dished out very fast. 

          Besides, snacks, they can also be relished as an appetizer with your favourite chutney or dip. It is apt for any special occasion or just for an informal meet at home for your vegetarian friends and family.

• 1/2 cup soya granules
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. pepper powder
• 1-2 green chilies, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic, grated
• 2-3 tbsp. coriander leaves, chopped
• 1/2 cup rice flour for dusting 
• 2-3 tbsp. plain flour + pinch of salt for the slurry
• 1/2 cup bread crumbs for coating
• oil to deep fry

          Soak the soya granules in hot water for 10 minutes. Then drain and squeeze out the water. Mix with onion, ginger, garlic, chilies, coriander leaves and all the dry spices.

          Give a long shape to it and dust with some rice flour. Refrigerate for some time. Make a slurry with the plain flour and a pinch of salt. 

          Dip them into the slurry and roll them in the breadcrumbs. Deep fry them in hot oil till golden in color and crisp. 

          Drain on a kitchen towel and transfer to a serving dish. Serve as a tea-time snack or as appetizers with some homemade chutney / dip or tomato ketchup.

                    Soak soya granules in hot water for 10 min. Drain & squeeze water. Mix 
                    with onion, ginger, garlic, chilies, coriander leaves & all dry spices.

                                 Give a long shape to it and.....

                               ....dust with some rice flour. Refrigerate for some time. 

                  Make batter with plain flour & pinch of salt. Dip into plain flour batter. 

                               Roll them in the breadcrumbs.

                      Transfer to a plate & deep fry in hot oil till golden in color & crisp. 

                    Drain on a kitchen towel & transfer to a serving dish. Serve as a tea-time
                    snack or as appetizers with homemade chutney / dip or tomato ketchup.

Grilled Kathal Ke Shami Kabab in Makhni Gravy

           Any leftover Kebabs? No need to worry. Here's a quick solution. Make some makhni gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover grilled Kathal Ke Shami Kebabs served in Makhni Gravy - in a new avatar, exclusively for you. 

          Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? So check out the step by step pictorial recipe to prepare it. 

Kebab - 

• 200 gms. small kathal (raw Jackfruit), chopped
• 1/4 cup chana dal (Bengal Gram lentil), soaked overnight 
• 2 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 mace
• 1/2 tsp. peppercorns
• salt to taste
• 1/2 tsp. turmeric powder
• 1" ginger, chopped
• 3 garlic cloves, chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. roasted gram flour
• 1-2 tbsp. cashews, coarsely crushed
• oil to brush

Gravy - 

• 2-3 tomatoes, chopped
• 1-2 onion, sliced
• 1" ginger
• 3-4 garlic cloves
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. cream / yogurt
• 1-2 tbsp. oil
• mint / coriander leaves to garnish

Kebab - 

           Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Sauté for a few seconds.

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.

          Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil. When done, keep aside.

                   Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms, 
                   cloves, peppercorns & mace. Sauté for a few seconds.

                     Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder. 
                     Sauté for 2 minutes. 

                                  Then add 1/2 cup water.

                      Pressure cook for one whistle. The water needs to be absorbed. If not, 
                      simmer till dry. Allow it to cool down. 

                      Grind into a coarse paste. Add onions, coriander leaves, green chilies, 
                      roasted gram flour 

                                  and cashew nut powder.

                                 Mix well & then form into round shaped kebabs. 

                    Brush with some oil & grill for 30 min. Flip over midway & brush with 
                    more oil. When done, keep aside.

           Gravy - 

          Heat oil in a pan. Sauté the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.

          Add the tomatoes and sauté for 2-3 minutes. Add 1 cup water and pressure cook for 2-3 whistles. 
          
          Blend with a hand blender and strain. Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder. 

           Simmer on a low flame for 2-3 minutes or till the consistency thickens. Add the cream and give it a stir. Switch off the flame and keep it covered for a couple of minutes.

          To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves.

            Enjoy with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. They can also be had with dosa, appam or paniyaram.

                                 Heat oil & sauté garlic & ginger for a few seconds. 

                                  Add onion & continue to fry till light brown.

                                 Add tomatoes & sauté for 2-3 minutes. 
          

                                 Add 1 cup water.

                                  Pressure cook for 2-3 whistles. 

                                  Blend with a hand blender.....

                               ......and strain. 

                   Transfer strained liquid to a pan & add salt, red chili powder & garam
                   masala powder. 

                    Simmer on low flame for 2-3 min. or till it thickens Add cream & stir. Switch
                    off the flame & keep it covered for a couple of minutes.

                     To serve, arrange grilled kebabs on a plate & pour makhni gravy over it. 
                     Garnish with mint / coriander leaves. Enjoy with steamed rice, jeera rice, 
                     pulao, naan, tandoori roti, kulcha or chapatti. They can also be had with
                     dosa, appam or paniyaram.