Tuesday, February 28, 2012

Walnut Sheekh Kabab

Hi
How are you all enjoying the vegatarian verson of kabab's?Well...my family is definitely enjoying:-)For the 6th day of Kabab marathon I chose Sanjeev kapoor's Akhrot sheekh kabab.
As I have followed the recipe without tweaking, I am not repeating the recipe. You can see the recipe here
Linking this to Kabab mela by srivalli
Check out BM#13 for the lovely culinary creations of fellow marathoners

Monday, February 27, 2012

Vegetable Shammi Kabab



Day 5 of Bm#13 and here I am with a fool proof recipe of Vegetable Shammi Kabab. This recipe is from Vahrevah but as usual have tweaked it, I have avoided using the pomegranate as my daughter will not eat it in any savoury dish.This is first time that I have used Raw banana in any kabab
INGREDIENTS
Banana raw     1
Boiled bengalgram dal  1/2 cup
Daniya powder          1 tsp
Cumin Powder          1/2 tsp
Chilli powder            1 tsp
Garam masala          1/2 tsp
Amchur powder       1/2 tsp
Paneer filling           1/4 cup

PREPARATION

 cook the banana in water, cool it and remove the skin.

Cook the bengal gram dal in cooker and let it cool. Strain the water and mash it well

Cut the onions very finely

Heat oil in a pan and saute the onions. When transparent add all the dry powders and mix well.

Now add the mashed banana and cooked dal and mix well.

Cook till all the moisture evaporates

Add salt and mix well. Switch off the fire and let it cool

Take small ball of this mixture, flatten like a tikki ,Keep little filling inside, reshape in to a ball and again flatten it and shallow fry on a hot tawa till both the sides turn golden brown

Serve hot

 

Linking this to Kabab mela by srivalli
Check out what the other marathoners are upto here at BM#13




Sunday, February 26, 2012

Kaale Chane Ki Kabab

Kaala Chana a variety of chickpea is high in protein and is definitely good for growing kids and diabetics since it is rich in dietary fiber and low glycemic index. When this is made into a guilt free snack , it is just out of the world.This snack is loaded with all the goodness you can ask for and I must say it is very easy to prepare at home. So why don't you try this!!!!
INGREDIENTS
Kala Channa     1 cup
Bengal gram dhal  1/4 cup
Onion                 1
Garam masala     1/2 tsp
Oil                    for shallow frying
PREPARATION
Soak the chana in enough water for nearly 12-14hrs
Cook it with bengal gram dhal and salt until it becomes soft but not mushy. I cooked it in cooker for upto 5 whistles. Let it cool
Now transfer this to a colander and let all the water drip out.Make sure there is no water remaining in it.
Grind it into a soft mass/litlle powdery without adding any water
Transfer this to a bowl. Add cut onions,chilli powder and garam masala to this and mix well.
Take small ball of this mixture and flatten it a little like a tikki.
Shallow fry this with very little oil on both sides.When one side turns brown flip it to the other side and let it cook for 2 minutes.
Serve hot
We all loved this guilt free snack and when u bite it , it just melts away in your mouth...a buttery like softness. This recipe is definitely a keeper
Linking this to Kebab Mela by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13








Saturday, February 25, 2012

Sweet Corn Sheekh Kebab

Third day into kebab week and I am all set for another variety of kebab. Today it is sweet corn kebab from Tarla dalal. I have tweaked the recipe a little to suit my taste.
INGREDIENTS
Potatoes   4 (medium)
Sweet corn  1 cup
Green chillies  2
Onion            1
Chilli powder  1/4 tsp
Garam masala    1tsp
Oil                   2 tsp
Ghee                 1tsp
Salt                   to taste
PREPARATION
Boil the potatoes, remove the skin, mash it and keep it aside.
Cook the sweet corn kernels without water and let it cool
Cut the onions and chillies into very fine pieces
Heat the oil in a pan and saute the onions till they turn transparent. Now add all other ingredients except ghee and cook for 2 minutes.
Switch off the fire and let it cool
Prepare the charcoal barbeque
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!
Linking this to Kebab Mela by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13





Friday, February 24, 2012

Vegetable Sheekh Kebab

For the 2nd day of BM#13 I decided to make some soft vegetable kebabs.I just understood that it is so very easy to make these kebabs at home wit the veggies you might use regularly. This set me to think...Why the hell did I keep ordering these from restaurants??The obvious answer is I was apprehensive about the usage of barbeque...scared if I might mess up with it.I guess once I am pushed out of the comfort zone I am ready to try any cuisine and I must thank Valli for this. But for this marathon I would not have dared to make kebabs at home!!
INGREDIENTS
Potatoes 4 (medium sized)
Carrot 1
Onion 1
French beans 5-6
Peas 1/4 cup
Ginger garlic paste 1 tsp
Chilli powder 2 tsp
Garam masala 1 tsp
Oil 2 tsp
Ghee 1 tsp
Salt to taste
PREPARATION
Boil the potatoes.cool it completely. Peel and mash well
Grate the carrot
Dice the onion finely and cut the beans finely
Cook the peas without water
Heat oil in a pan and saute onions, carrot ,beans for 2 minutes and then add the ginger garlic paste and saute it for 2 more minutes. Switch off the fire and cool it
Add this to the potato mixture. Add the cooked peas, chilli powder, garam masala and salt to this. Mix well. cool it completely
Prepare the charcoal barbeque
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!
Linking this to Kebab Mela by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13









Beetroot chutney


Hi
As usual I am posting this post for Taste and Create at the last minute. I am sure Min will make it mandatory to post earlier from next month on.Anyway for this month I am paired with Pinks Recipe Diary and I chose to cook her beetroot chutnety. I followed her recipe so am not repeating it here. Please head over to her blog to see this yummy chutney





Thursday, February 23, 2012

Vegetarian Sheekh Kebab

According to wiki Kebabs originated in Persia. It mostly meat pieces arranged on a skewer and grilled on a charcoal barbeque. But we come across many variations of the kebab like shallow fried, deep fried, grilled, baked and even steamed.If you are a vegetarian like me and want some vegetarian variations of this kebab , you are are the right place. For the next seven days, you can virtually taste different types of kebabs at Veg junction:-)
INGREDIENTS
Green gram dhal(yellow dhal) 1 cup
Potatoes 3 (medium)
Chilli powder 1 1/2 tsp
Garam masala 2 tsp
Coriander 2 tbsp
Salt to taste
Ghee 2 tsp
PREPARATION
Cook the dhal in just enough water till it cooks and the water evaporates.Cook it in open pot and not in cooker. Else it will become mushy. Let it cool
Cook the potatoes with skin in microwave without water. You can steam cook it too. But i use microwave as there is no water retention in potatoes and is quite dry.
The procedure for cooking the potato in microwave will be shown in the later posts
When the potatoes have cooled , mash it well.
Now mix the potatoes with dhal,chilli powder, garam masala and salt.
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!!!!!!!
ooh....I love these!!!!!!!
Linking this to Kebab Mela by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13


Wednesday, February 22, 2012

Inji Rasam/Ginger Rasam

For the seventh day of Blogging Marathon, I ran out of ideas for rasam varieties and just then my SIL came to my rescue;-)When we met their family the other day for dinner ,she was asking me about this marathon and then suggested that I should try this out.Faithfully I did try and I must say that this is one flavourful rasam. Loved the mild flavour of ginger in it.
INGREDIENTS
FOR THE DAL
Tuvar dal 1/4 cup
Water 1/2 cup
Turmeric powder 1/4 tsp
Oil few drops
FOR THE RASAM
Tomato 1
Red chillies 2
Pepper 1/2 tsp
Ghee 1tsp
Ginger 1/2" piece
Turmeric powder 1/4 tsp
Curry leaves few
Coriander leaves 1tbsp
Lemon 1
Asafoetida 1/4 tsp
FOR TEMPERING
Mustard seeds 1/2 tsp
Oil 1 tsp
PREPARATION
Cook the dhal with water, turmeric powder and oil till soft. Cook it in pressure cooker upto 4 whistles
Heat a pan with ghee.Fry the red chillies and pepper in it. Cool it and powder it finely
Boil the dal with enough water in a pan. Add the cut tomatoes,turmeric powder and cut coriander to this and boil well
Now add asafoetida and chilli-pepper powder and mix well. Now lower the flame so that the rasam mixture does not boil. It should only heat up for 5 minutes.
Add the curry leaves and coriander and switch off the fire.
Meanwhile grind the ginger with a little water. Strain this and reserve the ginger juice.
Add the ginger juice to rasam and mix well. Heat for 2 minutes.
Switch off the heat and squeeze the lemon. Keep it aside
Now heat oil in a kadai and add mustard seeds to it. Once it splutters add it to the hot rasam
Now squeeze the lemon juice in it.
Serve hot with rice and curry
Mix well and serve with hot rice and curry
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Thank you Lashmi Manni for this wonderful rasam...very tasty!!!!!


Tuesday, February 21, 2012

Lemon Rasam

Hi
Day 6 of Bm#13 and it is Lemon Rasam from veg junction.This rasam without the usual tamarind tastes good and has a lovely yellow colour.
INGREDIENTS
FOR THE DAL
Tuvar dal 1/4 cup
Water 1/2 cup
Turmeric powder 1/4 tsp
Oil few drops
FOR THE RASAM
Tomato 1
Green chillies 2
Ginger 14" piece
Turmeric powder 1/4 tsp
Curry leaves few
Coriander leaves 1tbsp
Rasam powder 1/2 tsp
Lemon 1
Asafoetida 1/4 tsp
FOR TEMPERING
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tsp
PREPARATION
Cook the dhal with water, turmeric powder and oil till soft. Cook it in pressure cooker upto 4 whistles
Heat a pan with oil. Ad mustard seeds and when it crackles add the cumin seeds. Let it sizzle.
Now add the green chillies and saute for a minute and then add the cut tomatoes and turmeric powder and saute till it turns mushy.
Now add the dhal mixture, asafoetida and rasam powder and mix well. Let it boil. Now add more water to get the required consistency and the salt. Mix well. Let it boil on a very low flame for 5 minutes.
Add the curry leaves and coriander and switch off the fire.
Now squeeze the lemon juice in it.
Mix well and serve with hot rice and curry
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Monday, February 20, 2012

Garlic Rasam/Poondu Rasam

My daughter's favourite...since it has the garlic flavour. Very easy to make ND PLEASE MY DAUGHTER:-)
INGREDIENTS
Tamarind marble sized
Curry leaves few
Asafoetida 1/4 tsp
FOR RASAM POWDER
Tuvar dal/ Red gram dal 2 tsp
Red chilli 2
Pepper 1 tsp
Cumin 1 tsp
Garlic 2 cloves
Oil 1 tsp
Curry leaves few
Salt to taste
FOR TEMPERING
Ghee/ Oil 2tsp
Mustard seeds 1 tsp
Cumin Seeds 1tsp
PREPARATION
Soak the tamarind in luke warm water for 15-20 minutes.
Squeeze it well and get the extract. If need be add more water to get the remaining extract. Add water to this to make 2-3 cups of thin tamarind juice. Keep it aside
Heat oil in a pan and roast the dal, pepper, chillies, cumin seeds till the dhal turns light brown in colour. Now add the curry leaves, garlic and roast for 1 minute in medium lame. Switch of the fire and let it cool.Powder it coarsely and keep aside
Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away. Add salt and asafoetida to this and boil for 1 minute.
Now reduce the flame, add the above rasam powder and let it cook for another 2 minutes in a low flame. The trick is not to let this rasam mixture BOIl.It should just keep heating.Now add the curry leaves and switch of the fire.
Heat Ghee/Oil in a pan/kadai. Add mustard seeds and when it crackles add the cumin seeds and pour this hot mixture into the prepared rasam
Serve hot with rice and curry!!!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13