Archive for the ‘Uncategorized’ Category

Sheek (Skewer) Kebab Recipe

June 16, 2008

Sheek (Skewer) Kebab may be the juciest flavorful kebabs in the world. These kebabs are made exceptionally succulent due to the minced meat mixed with onions and ginger.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
• 1 lb. lean mince lamb or mutton or beef 
• 1 large onion minced
• 1/2 inch piece of ginger pounded
• 4 cloves of garlic  pounded
• 2-3 green chillies minced 
• 6 mint leaves 
• A small bunch of fresh coriander 
• 1 egg 
• 2 slices of fresh bread crumbs or 2 tbs. besan (chick pea flour) 
• A few strands of saffron, soaked in 1 tbs. of warm milk 
• Salt to taste 
• 1/4 tsp. chilli powder to taste 
• 1 tbs. ghee or olive oil for oiling hands (step 8). You can use just water. 
• Whole spices roasted in a pan and ground in a coofee grinder: 
• 1 tsp. cumin seeds 
• 2 cloves 
• 4 green cardamom pods 
• 1/2 blade of mace 
• 1/2 inch piece cinnamon stick

PREPARATION:
1. Put garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely. 
2. Add the egg and give it another quick whiz in the food processor. 
3. Place meat in a large bowl, add bread crumbs, finely minced onion and pour the spice paste over it. 
4. Add saffron, salt and chilli powder. Mix and leave in the fridge, in an airtight container, for a minimum of 4-6 hours. Overnight is better for flavours to infuse into the meat. 
5. Shape the mix with dampened or oiled hands into sausage shapes on a thick skewers* grill the meat in a hot grill or tandoor.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecKebabSheekh01

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Shammi Kebab Recipe

June 16, 2008

Shami kebabs or pattie may be the best kebabs 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.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
1 lb. lamb 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
PREPARATION:
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.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecKebabShammi

Indian Spice Blends – Authentic Flavor Made Easy

June 16, 2008

Baingan Raita or Eggplant Raita Dip Recipe

June 16, 2008

Makes 3 cups

Raita, yogurt salad, is served as an accompaniment to meals.

Ingredients:
1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
3 garlic cloves minced 
1/4 cup red onion minced
1 tbsp. Raita Mix 2
Salt to taste
2  cups biodynamic organic whole milk yogurt
1 tbsp. virgin olive oil

Method:
Blend all above ingredients.

Yogurt with Bananas Raita – Yogurt Salad Recipe

June 16, 2008

Makes a great summer dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
4 large ripe bananas
lemon juice to taste
3 tablespoons desiccated coconut
 
Seasonings
1/2 to 1 teaspoon toasted cumin (heat in a skillet until fragrant)
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all ingredients except the seasonings.
2. Garnish with toasted cumin and red chili pepper.
3. Serve chilled.

Papads or Papadams – Indian Lentil Chips

June 11, 2008

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. It is served as an accompaniment to an Indian meal, as a snack and as croutons in soups. Papads are thin wafers made of urad dal.
Papads or Papadams is an example of the genius of Indian cuisine.  The Chinese took rice and wheat flour and transformed them into many many ingenious products.  India took the lentils and did the same.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=Papads0001

 

They are excellent for entertaining and make good apetizers just by themselves.

Papads are made of lentils and thus are free from gluten, rich in protein and dietary fiber.
We carry two kinds of Papad –
–  North Indian papads and the smaller South Indian papadams or appalams.
–  North Indian papads may be roasted or deep fried but South Indian papads are best fried.

Frying Papad and Papadams
1. Heat oil or ghee.
2. Hold the papad with tongs, fry a few seconds until it expands.
3. Stand papadam on its edge in draining basket.
Serve with the meal

Roasting North Indian papads
1.  The pappadam is held between tongs and roasted evenly over an open gas flame. The whole process should not take more than 30 seconds. Quick and frequent turning is required to prevent burning. As soon as papad has changed color, curled up and become crisp, it is done.  This will require some practice with timing the turns and the intensity of the heat as papads burn up so quickly.
2.  If you are working with an electrical range – use a wok bottom to hold a grill away from the coils.  Place the papad on the grill and turn it as each side gets done.  Put the heat to medium high and repeat the above process.

Microwave cooking
Place a papad in the microwave oven and cook on high for 15 seconds. Stop flip cook for 15 more seconds. If your microwave has less power increase the time from 15 seconds to 20 seconds and upto 30 seconds on each side
Excellent with beer during a ball game
Serve as an appetizer.

© Kavita Mehta
photo credit Kavita Mehta