I have been getting requests to post non-veg recipes. Kerala people love chicken and fish. I was browsing through some chicken recipes when I came across these kebabs from here. I have tweaked the recipe to adjust my family’s taste and preference. These are simple and full of flavors. It can be eaten as it is or used as filling for sandwiches.
My husband has restricted interests in terms of trying new things. Veggie or sweet items he will reject outright. But seeing that these are chicken kababs he too enjoyed it during tea time.
These are small kababs so my son could pick it up one by one and enjoy it. The only negative about this kabab which I felt is you need to have it hot. Or else since it is minced chicken it goes dry quickly.
Oh by the way this goes well with the dates chutney I shared in this blog 🙂
So here goes the recipe. Try it out and let me know how it turned out.
Minced Chicken – 400 gm
Onion- 2 medium
Ginger-garlic paste – 1 tblspn
Chilly Powder – 2 tsp
Coriander Powder – 2 tsp
Pepper Powder – 1 tsp
Garam Masala – 1/2 tsp
Coriander Leaves – 3-4 stem
Lemon Juice – Half a lemon
Oil – for pan frying
Salt – as per taste
- Take onions and blend it in blender till smooth.
- Take a pan and add 2 tblspn oil.
- Once oil is hot add blended onion and saute.
- Add ginger garlic paste and saute till the raw smell leaves and the onion is translucent.
- Add chilli, coriander, pepper, garam masala and saute for a minute.
- Add the chopped coriander leaves and mix well.
- Once cooled, pop it in fridge to marinate for 1 hour.
- After an hour take the onion masala and add lemon juice and mix well.
- Add this to the minced chicken and mix well.
- Once mixed, take a small amount and make a small ball. Then flatten it lightly to make kabab shapes.
- Makes kababs and shallow fry it in oil till all sides are nicely browned. Drain it in kitchen towel or tissue.
- If you do not get minced chicken then take boneless chicken pieces and blend it.
- Do not fry it for too long since chicken goes dry quickly.
India is famous for its snack items especially chat items. And the thing that makes the chats click is the chutney that goes in it. Be it samosa or kachori or bhel puri or pani puri or dahi wada….and the list goes on. You get my point…my aim is to tempt you to make this sumptuous chutney which is not only healthy because it includes dates but also finger licking good.
I go weak on my knees for this chutney. It is sweet, spicy and tangy. You can have it with the above mentioned items or just spread it over your roti or bread or enjoy it with your pakodas.
Dates – 8-10
Jaggery – 1 cup
Tamarind – 1/2 cup
Roasted cumin powder – 1/2 tblspn
Cardamom powder – 1 tsp
Chilly Powder – 1/2 tblspn
- Take a pan and add chopped dates, jaggery, roasted cumin powder, chilly powder, tamarind and cardamom powder with a little water.
- Let it boil and cook the dates.
- Once the dates are cooked bring it off flame and cool it.
- In a blender, blend the whole thing.
You will get a luscious dates chutney, gorgeous colored dates chutney. Store it in air tight container in fridge.
- You can also add dry ginger powder and amchur powder if you like.
- Increase or decrease the spiciness based on your taste.
- Since dates are already sweet increase or decrease the jaggery based on the type of dates you choose and your taste.
Gobhi or Cauliflower is another wonderful vegetable. And good thing is you have so many wonderful recipes using it. Another wonderful news is most people love the vegetable. So it makes life easier right.
I always feel that I have the advantage of choosing what I eat as well as feed my family. Because I am a malayalee born and brought up in north India I can prepare a variety of food. So I grew up with idli/dosa/appam as well as parathas/upma/poha.
I stayed in Pune for few months and I recall going to a restaurant which specializes in parathas. Their menu comprises of whole lot of parathas. On weekends we used to stand in queue just to get a table and enjoy their yummy parathas.
You have to be generous with parathas. Be it butter or ghee, less is not more.More adds to the yummy quotient of the parathas. But if you are weight watcher then you can easily replace butter/ghee with oil.
These parathas I made minus onion or green chillies as it is a quick version. You can add onions, saute and
Gobhi/Cauliflower – 10 florets
Amchur/Raw Mango Powder – 1 tsp
Chilly Powder – 2 tsp
Coriander Powder – 1 tsp
Roasted Cumin/Jeera Powder – 1 tsp
Fennel/ Saunf Powder – 1/2 tsp
Salt to taste
- Chop cauliflower into small pieces.
- In a pan, add the cauliflower and the spices.
- Add salt, a little water and cook the cauliflower.
- Once cooked remove from flame.(If there is excess water cook it without lid for another minute till water evaporates)
- Mash the cauliflower finely.
Whole wheat flour – 1 cup
Water – As required
Salt- As per taste
- Take salt in wheat flour and sprinkle little water.
- Rub around the flour and start kneading.
- Knead to tight dough and keep it aside closed for 15-20 minutes.
- Take a small amount of dough and roll it to a small ball.’
- Flatten it in your hand and add finely mashed cauliflower stuffing.
- Bring together the sides of the dough to close the stuffing and pinch it.
- Lightly roll it into a ball between your hands.
- Start rolling out the dough in a board with the help of rolling pin.
- Heat a griddle and add the rolled paratha when hot.
- After a minute turn the paratha to cook the other side.
- Spread a teaspoon of ghee on the paratha and turn over.
- Spread a teaspoon of ghee on this side of the paratha and press the paratha for it to turn crispy.
Serve will curd and mango pickle.
Hi There. How are you doing? I am sure at some point in life you may find yourself short of ideas for breakfast or you are just bored with the usual idli-dosa-appam. I am such a person.
So one fine evening as I was leaving office I accidentally blabbered with colleague/good friend regarding my breakfast boredom and she suggested why not try ada dosa. I said I am also not in the mood for elaborate process or cooking or time. She said – great then definitely try ada dosa. It does not need fermenting time. Just soak, grind and cook.
So I immediately tried this dosa with chicken curry and coconut chutney. Came out well.
Raw Rice – 1 cup
Toor Dal/Pigeon peas – 1/2 cup
Urad Dal/Black gram skinned – 1/4 cup
Salt – as per taste
- Soak rice, toor dal and urad dal separately in water for about 5-6 hours or overnight.
- Grind rice smoothly and transfer it to a bowl (Use little water).
- Grind Urad and toor dal smoothly and add it to the rice batter.
- Add salt and mix properly.
- Heat a griddle(tawa). Grease it will oil.
- When hot pour a ladle full of batter on the griddle and spread in circular motion.
- Once you see the top with holes turn over the dosa to be cooked on other side.
- Once cooked serve hot with chicken curry and/or chutney and/or sambhar.
- You can add chopped shallots, green chillies, tomatoes to your batter.
Ever since I saw this being prepared by Vicky Ratnani from NDTV good times I thought…wow this is super easy and by the looks of it yummy. I wanted to try this from almost 2 years now. Problem was the olive oil. I know it won’t have the same effect if I used normal oil. And olive oil being costly if I don’t use and make different dishes then buying whole bottle of olive oil is just waste of money. But now I have many recipes using olive oil so I went right ahead and bought.
Who doesn’t love spaghetti? Why to make the kids wait to visit a restaurant to eat nice spaghetti when you can make it at home. And why stop them? It is not junk food. It has the health quotient of olive oil, garlic and the spaghetti I used is wheat. Even toddlers like my son took an instant liking to spaghetti. I think the reason kids love spaghetti is due to the curiosity behind it. The art in picking up each noodle strap and placing it delicately inside mouth and chewing the deliciousness of al dente spaghetti is what makes them like spaghetti. Am I becoming poetic here?
Let me stop and talk about the recipe. I won’t tell how much of what to put. Because I too don’t know. I prepared it based on my hunch. And since I don’t know how to provide a measuring unit on the amount of spaghetti I used I have provided step by step pictures.
When I got olive oil I instantly judged by its colour that it would be very heavy and I should use it judiciously. But then I remembered all the cookery shows talking about a good amount of olive oil usage. So then I added oil based on what I think is enough to coat the spaghetti equally with all the flavours. And the cookery show and my last minute thinking paid off J
Do ask me if you have any clarifications or doubts.
Garlic Cloves (lots of it)
Parsley or coriander leaves
- Take a deep pan with lots of water in it. Add lots of salt. Bring it to a boil.
- When the water starts to boil add the spaghetti. My spaghetti packet said it take approx. 8 mnts to cook. You can check in between if you spaghetti is cooked Al dente or not.
- While your spaghetti is cooking take a pan and good amount of olive oil.
- Add chopped garlic and let it brown. Yes it has to be brown for the flavour to be released in the oil.
- Once browned add chilli flakes. (decide based on your taste. I didn’t put much so as to make it mild.
- Drain the spaghetti in a colander and add that directly into the pan.
- Add little pepper powder (and oregano) and give it a good mix.
- Garnish with chopped coriander (parsley). If you wish you can grate in cheese too.
- Do not drain and keep cooked spaghetti and then prepare the sauce. Both has to be done simultaneously or better prepare the sauce first and the spaghetti.
- Al Dente is Italian word. It means that your spaghetti should be cooked in such a way that you should get a firm bite.
Upma basically is a savory porridge of sorts. I never knew there were 2 versions of rawa upma. The one that was made in my house was dry and crumbly which is best had with banana and sugar. But in Hyderabad and Bangalore I got to taste another version. A smoother and softer upma. This is that version along with veggies.
The canteen people used to serve this upma with coconut chutney and sambhar. You can have your choice of veggies in this. Ideal recipe for kids lunch boxes or quick breakfast plan.INGREDIENTS:
Rava – 1 cup
Baby corn – 1 finely chopped
Fresh /frozen green peas – 2 tblspn
Tomato – 1 big finely chopped
Green chilly – 2-3
Urad dal – 1 teaspoon
Bengal gram – 1 teaspoon
Onion – 1 medium finely chopped
Mustard – 1 teaspoon
Curry Leaves – 1 stem
Asafoetida – ½ teaspoon
Oil – 2 tblspn
Salt to taste
- In a kadai roast rawa for 2-4 minutes. It is good to roast in 1 tblspn ghee as it makes the upma soft and adds extra flavour.
- In a pot keep 2 cups water to boil.
- Remove it to a plate and add oil in the same kadai.
- Once hot splutter mustard seeds.
- Add chopped onions and the dals and sauté for a minute.
- Add asafoetida and green chilly and curry leaves.
- Add the green peas and baby corn and sauté for another minute.
- Add the tomatoes and close the lid and let the veggies cook on low flame.
- Keep stirring in between.
- Once the tomatoes have wilted and the veggies cooked add the boiling water.
- Add salt in the water.
- Slowly add the rawa and mix continuously so no lumps are formed.
- Mix for another minute so the rawa is cooked. Switch off the flame. The result will be smooth rawa upma. (If you take the upma in a bowl or a plate and transfer it in another plate it should retain the bowl’s shape.)
Serve hot with coconut chutney and sambhar.
My husband got these beautiful tiger prawns and asked to prepare theeyal. Theeyal is an elaborate preparation with roasted coconuts with spices. It has beautiful flavors and coupled with prawns it tastes awesome.
The preparation itself is a joy to all your senses. You get beautiful aroma while roasting the coconut, visually appealing theeyal and it tickles your taste buds. Theeyal has roasted coconutty flavor that marries the spices and the tartness of the tamarind. Without chatting much I will go straight to the recipe.
Tiger Prawns – 500 gms
Grated coconut – 1 cup
Coriander seeds – 2 tblspn
Red Chilly – 4-5
Shallots –10 – 12
Garlic cloves (split lengthwise) – 8-10
Fenugreek seeds – 1 tsp
Cumin – 1.5 tsp
Turmeric powder – a pinch (optional)
Mustard Seeds – 1 tsp
Curry Leaves – 1- 2 stem
Tamarind – lemon sized
Salt – as per taste
- Start by taking grated coconuts in a blender and blending it so it becomes fine. This will help the coconut to brown evenly and faster.
- In a manchatty or a kadai take coconuts and start roasting on medium flame. Stir every 10 seconds to avoid burning.
- Once the coconuts have achieved light brown colour add coriander seeds, red chilly, some curry leaves, 2-3 shallots, cumin, fenugreek and turmeric powder and roast.
- Once the coconut mixture is nicely roasted and achieved a deep brown colour take it off heat to cool.
- Once cooled blend the mixture in blender. First blend it to powder everything. Then add the tamarind pulp and little water and blend. Blend till it becomes a cohesive smooth paste.
- In the same manchatty or kadai heat some coconut oil.
- Once hot, splutter some mustard seeds.
- Add the shallots and garlic and sauté till everything turns translucent. Add curry leaves and sauté for another minute.
- Add the coconut paste in and give a good mix. Add 1 cup water and bring to a boil.
- Add salt as per taste and let it boil until the oil starts appearing on top. This will take 5-10 minutes.
- Now add cleaned prawns and let it cook for 3-5 minutes before switching off the flame.
- Make sure that your prawns is cleaned properly and de-veined.
- Prawns don’t need much time to cook. Over cooking may result in rubbery and chewy prawns.
- If you have coconuts that have completely dried out that cannot be used for other curries or thorans then it is best reserved for theeyals.
Wonderful accompaniment for hot rice.
This recipe is featured in Archana’s Kitchen