Archive for the ‘Indian Fusion Cooking Recipes’ Category

Grilled Chicken with Mint and Garam Masala

June 12, 2008

1 1/2 pounds skinless boneless chicken breast halves, cubed
2 tablespoons ghee
2 tablespoon oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
a handful of fresh mint leaves
1 red onion, cubed into 1-inch pieces
8 12-inch metal skewers

Mix chicken, 2 tablespoons oil, garlic, mint, garam masala, salt, lime and pepper in medium bowl. Let marinate 30 minutes.

Prepare barbecue (medium-high heat). Alternate chicken, onion on skewers; sprinkle with salt and pepper and fresh mint. Grill until chicken is just cooked through, turning and basting occasionally with ghee, about 10 minutes. Serve with a salad.


Zesty Indian Bruchetta with Tamarind

June 12, 2008

1 Baguette French bread; cut into 1-inch slices about 20 pieces
1 cup diced plum tomatoes
2 green onions; chopped,
4 oz feta cheese; crumbled
1 small red onion diced fresh or pan sauteed in 1 tsp. olive oil
1/8 cup finely chopped fresh cilantro or any freh herb
1/2 tsp. tamarind chutney
Preheat broiler. Place bread slices on broiling pan and broil each side
until lightly toasted. Set aside.

In medium bowl, gently combine remaining ingredients, except chutney, until well
blended. Top each toasted bread slice with generous mound of mix.

Serve on platter, garnished with a drizzle of chutney

© Kavita Mehta

Bruchetta or Sandwich with Herbal Chutney

June 12, 2008

1 cucumber peeled and sliced
4 ounces soft fresh crumbly feta cheese (about 1 cup)
4 3/4-inch-thick slices country bread, halved, toasted or grilled
butter to butter toast
cilantro or mint chutney

Butter the toast. Spread cheese on toasts. Top with sliced cucumber and cheese. This recipe may be made, with sliced bread and deli slices (vegetarians may use sliced boiled potato or hummus), into a sandwich.

Kebab Burger Recipe

June 12, 2008

The Kabab Burger packs in flavor and taste. Here spices, seasonings and herbs infuse the burger with intense flavor—green chilies, ginger, and garlic lend heat, while garam masala contributes depth. A fresh sparkle comes from a splash of lime juice and the cilantro. Topping it with Indian Shredded Mango Chutney gives it a sweet, tangy flavor perfecting the burger. 

Indian pan kebabs or pattie may be the best burger in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.

1 lb. meat mince boiled – with no water left after the meat is boiled
4 oz. chana daal – with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry

Grind all ingredients except the cilantro into a thick dough in your food processor.  Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides. 

Hint: if the patty is faliing apart at the time of pan frying – add one egg to the mixture by folding the egg into the meat dough.

Indian Herbal Butter

June 12, 2008

1 cup (2 sticks) butter at room temperature
1 teaspoon fresh lemon juice
4 tablespoon cilantro or mint chutney

Add lemon juice and herbal chutney to butter. Blend.
Refrigerate.  Tou may freeze the butter and then make it into small round balls using a scoop.

Use this butter on sandwiches, seafood, rice and toast.