- 1/2 kg mutton keema
- 1 tsp chilli powder
- 1/4 tsp tenderised, crushed raw papaya
- 1/2 tsp garam masala
- 1 tsp garam masala powder
- 1 egg yolk
- 1 tsp gramflour
- 1 tsp poppy seeds, powdered
- 2 tsp cashewnuts, powdered
- 1/2 red colouring powder
- 1 tsp ginger garlic paste
- 1 tbsp each crushed onions, green chillies and coriander leaves
- salt to taste
1. Add tenderised papaya to mince meat and leave in the fridge for half an hour.
2. Mix all the ingredients except egg yolk, to the minced meat mixture and blend in the mixie till a fine paste is obtained.
3. Add egg yolk and mix well. Refrigerate for one hour.
4. Divide the mixture into 12 portions. Shape into sausage like cylinders and place on the skewers. Use a little water to hold the kabab mixture on the skewers
5. Roast on charcoal or on the grill
6. While roasting, brush with butter once or twice. You may also shallow fry it if you need it quickly.
7. Serve hot with the mint chutney.
Raita is a most common dish in India and is known in every region here. For those who are unaware of it…..It’s an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin along with black mustard and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, or carrot— are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. Raita may cool the palate when eating spicy Indian dishes. Raita is a must accompaniment for Briyani Varieties, Pulav etc…Raita is also eaten with kebabs at times…This raita is too good for the stomach and can be eaten for this upcoming hot summer regularly…here i have added the most simplest raita recipe.
- Plain Yoghurt- 1 cup
- Finely chopped onion- 2 tablespoons
- Green chilies- 1 (finely chopped)
- Chopped coriander- 1 tsp
- Cumin powder- 1/8 tsp
Method: Whisk the yoghurt with little water. Add onion & green chili. Season with salt and cumin powder. Garnish with chopped coriander.
Very sorry buddies…has been really busy with setting up my new venture and couldnt spend time for blogging at all…finally i decided to do a posting now from the list of recipes which has been pending in my drafts folder for a loooooooooooong time. Here is the Chicken Kolhapuri for a great accompaniment to Indian Breads / or Any special rice varieties.
- 1 kg chicken
- 2 medium onions
- 1 large cut tomato
- 1/2 cup curd
- 2 tsp red chilli
- 1 tsp turmeric powder
- 1 tsp garlic paste
- lil lime juice
- 2 tsp oil
- few bay leaf, cinnamon, cloves
- 1/2 tsp crushed black pepper
- 2 tsp grated coconut
- 1 tsp coriander leaves
- salt to taste
Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan.
Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for 5 minutes. Garnish with coriander leaves and relish it hot with rice.