Deep Fried Lamb Kebab / Mutton Kebab

Deep Fried Lamb Kebab (Mutton Kebab) - A delicious deep fried lamb. Best with Naan / Parathas / Green chutney / Salad ..

Makes: 10

Ingredients

Please use same measuring cup to measure channa dal and minced meat.

½ cup channa dal (Bengal gram dal) (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 ½ cup minced mamb (mutton) (or minimum 1 cup and maximum  up to 2 cups)

2 tablespoon ginger – garlic paste

1 teaspoon red chilli powder

¾ teaspoon salt

Method

Wash and clean minced mutton. Drain out water completely. Gently squeeze minced mutton to  remove excess water.

Heat an iron karahi / pan on a medium heat.  Gently dry roast channa dal for 10 – 12 minutes until fragrant. Keep aside to cool for 15  minutes and make a fine powder in a small mixer bowl.

In a bowl or pan, boil minced mutton with powdered channa dal, ginger – garlic paste , red chilli powder and salt to taste. Boil on a low heat for 10 minutes until done / almost cooked. Sprinkle 1 – 2 tablespoon water when cooking. It will become a soft ball after cooking.

Other ingredients

2 tablespoon finely chopped onion

2 tablespoon finely chopped coriander and mint leaves

1 teaspoon garam masala powder (or ¼ teaspoon clove powder, ¼ teaspoon nutmeg powder and ¼ teaspoon cinnamon powder)

1 teaspoon red chilli powder

1 ½ teaspoon coriander powder

¼ to ½ teaspoon salt (or to taste)

200 ml oil to fry

Method

In a wide bowl, mix boiled minced mutton  - channa dal mixture with above ingredients. Gently mix with a thick tablespoon.

 Divide this mixture into 10 – 12 portions and make round pattice (tilkkis) or kebab shape.

Heat oil in a frying on medium heat and deep fry kebabs (4 – 5 at a time) until golden color and crisp on both the sides. Drain out oil and place on kitchen towel / paper towel to absorb extra oil. Please use 2 – 3 paper towels to absorb extra oil. Serve hot as a side dish with Naan / Parathas / Salad / Green chutney...

Vegetable Seekh Kebab

Vegetable  Seekh  Kebab

A tasty shallow  kebabs, made of vegetables and Indian spices. Great combo with Naan, Pulao or seve as a snack. Bamboo sticks available @ Santhosh Super Stores & Currimbhoys, Anna Nagar, Chennai !!

Makes: 8

Serves: 4 – 8

Ingredients

3 potatoes, boiled and mashed

¼ teaspoon amchur powder (dried mango powder)

¼ teaspoon chaat masala powder

¾ teaspoon garam masala powder (or ¼ level teaspoon clove powder, ¼ level teaspoon cinnamon powder and ¼ level teaspoon nutmeg powder)

1/4teaspoon turmeric powder

½ teaspoon red chilli powder

2 tablespoon chopped coriander leaves (or a mix of mint and coriander leaves)

2 tablespoon very finely chopped onion

1 carrot, grated

1 cheese cube, grated or 2 tablespoon grated paneer (cottage cheese)

3/4  teaspoon salt (or to taste)

8 bamboo sticks, soak in water for half an hour (7 - inches long)

 2 - 3 tablespoon oil (for  shallow frying)

Green chutney and fresh salad for serving

Method

In a wide bowl, mix all  the ingredients (except oil)  with a thick tablespoon until all the ingredients well combined. Divide this soft kebab mixture into 8 parts and make round balls.

Apply little water on both the palm and make strong kebabs of 4 - 5 – inches long (cylindrical shape).  Insert  soaked skewer. If you've a shortage of bamboo skewer / sticks, just make kebab shape and fry it  in a non stick pan.

In a wide non stick pan or grill pan or roti tawa, heat 1 tablespoon oil. Reduce the heat to medium and arrange kebabs carefully (or 4 kebabs at a time – depends upon the size of the pan) and gently fry until done / golden color on both the sides. Sprinkle remaining oil when turning other side. Approximate frying time for each side is  6 - 8 minutes. Remove from the skewer when it is hot. Serve hot as a snack with green chutney / fresh salad or with Naan / pulao ..

Seekh Kebab (Tawa method)

Seekh Kebab (Tawa method)

A very tasty dish, goes well with Green chutney / Salads / Naan / Pulao ..

Makes: 7 – 8

Ingredients

250 g chicken mince

6 cloves garlic, chopped

1 – inch piece ginger, chopped

1 teaspoon pepper powder

¼ teaspoon amchur powder

¾ teaspoon garam masala powder (or ¼ level teaspoon clove powder, ¼ level teaspoon cinnamon powder and ¼ level teaspoon nutmeg powder)

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon thick fresh cream

1 tablespoon chopped coriander leaves

1 tablespoon chopped mint leaves

1 tablespoon very finely chopped onion

1 green chilli, remove seeds and chopped

½ teaspoon salt

8 bamboo sticks, soak in water for half an hour (7 - inches long)

2 teaspoon oil (to make kebab)

Extra 2 tablespoon oil (for frying)

Green chutney and fresh salad for serving

Method

Wash and clean chicken mince. Squeeze out water thoroughly and make a paste in a mixer / blender with chopped garlic, ginger, amchur powder, garam masala powder (or clove, cinnamon and nutmeg powder) and fresh cream ( Do not add water / curd / extra fresh cream / extra ginger - garlic paste ... when making this paste). Transfer this soft mixture (like a soft ball) into another wide bowl and mix with salt, chopped mint- coriander leaves, chopped onion and green chilli. Mix gently with a thick tablespoon until all the ingredients well combined.

Apply little oil on both the palm and make kebab of 5 – inches long. Insert skewer.

In a wide non stick pan, heat 1 tablespoon oil. Reduce the heat to medium and arrange kebabs carefully (or 4 kebabs at a time – depends upon the size of the pan) and gently fry until done / golden color on both the sides. Sprinkle remaining oil when turning other side. Approximate frying time for each side is 12 – 15 minutes. Remove from the skewer when it is hot. Serve hot with green chutney / fresh salad or with Naan / pulao ..

Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat & Khandvi .... )

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger

Extra 2 - 3 tablespoons water

Method

Make a thick paste of above ingredients in a mixer with very little water. Thick chutney goes well for chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 - 3 tablespoon water.

Galouti Kebab

Galouti Kebab

A very tasty & soft griddle kebab !!!

Basic recipe adapted from Roti & Naans of India by Purobi Babbar

Makes: 8

You will need

For minced mutton:

500 g minced meat (mutton (lamb) keema

½ teaspoon salt

½ cup (100 ml) water

Extra ½ teaspoon salt

1 teaspoon Kashmiri red chilli powder or 1 ¼ teaspoon normal red chilli powder

2 tablespoons oil

Dry roast ingredients:

2 large cardamoms, shelled

1 teaspoon coriander seeds

4 cloves

100 g Bengal gram (channa dal)

For the paste:

2 tablespoons raw papaya (optional)

1 onion

½ teaspoon pepper powder

Method

Clean minced mutton. Drain out water thoroughly.

Boil minced mutton in a pressure cooker with ½ teaspoon salt and ½ cup (100 ml) water. Reduce heat to medium after 2 nd whistle and cook on a medium heat for 8 minutes. Allow the cooker to cool naturally. Open the lid and squeeze out mutton stock / water from boiled mutton mince. Transfer boiled minced meat into a mixer bowl and blend for 1 – 2 minutes until soft and forms a ball.

Make a fine paste of raw papaya, onion and pepper powder.

In an iron kadai / frying pan, dry roast gram dal, cardamom, cloves and coriander seeds separately. Then make a fine powder in a mixer. Reserve 2 tablespoons spice – gram dal powder.

Final preparation:

In a wide bowl, add raw papaya (optional) - onion - pepper powder paste, gram dal – spice powder, red chilli powder and salt to cooked minced mixture. Knead well and make a soft dough. Store in a container for 2 hours.

Add reserved gram dal – spice powder and divide kebab mixture into 8 portions. Shape them into round kebabs.

Heat 1 tablespoon oil in a non stick frying pan or griddle. Reduce heat to medium. Arrange kebabs carefully. Fry until brown on both the sides. Maintain low to medium heat. Sprinkle remaining oil. Serve hot with fresh salads / tomato sauce / green chutney / lemon wedges … These kebabs are very soft.

Shallow fried Potato Kebab with Chutney filling

Shallow fried Potato Kebab with chutney filling

Makes: 5 - 6
Serves: 2 - 3

You will need

3 potatoes, boiled and mashed
1 tablespoon finely chopped onion
2 tablespoon finely chopped mint and coriander leaves
1/2 teaspoon salt
1/2 teaspoon amchur (dried mango) powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoons oil

For chutney:

1 tablespoon grated coconut
1/2 cup (50 g) chopped mint and coriander leaves
1/2 - inch piece ginger, finely chopped
1 clove garlic
1 teaspoon lemon juice
1/4 teaspoon salt

Make a thick chutney of above ingredients in a mixture / blender. Do not add water while making chutney.

Method

Boil and mash potatoes. Mix well with all the ingredients (except oil) and divide into 6 portions. Stuff 1 - 2 teaspoon chutney in each potato mixture and make desired shape.



Heat 1 tablespoon oil in a non - stick frying pan. Reduce heat to medium and shallow fry potato kebabs till golden color on both the sides ( approximate frying time 20 minutes and sprinkle remaining 1 tablespoon oil). Serve hot with Tomato sauce.

Baked Reshmi Kebab

Baked Reshmi Kebab

Ingredients

Chicken breast: 200 g (8 pieces), cut into 1 - inch pieces
Ginger garlic paste: 10 gm (2 teaspoon)
Lemon juice: 2 teaspoon
Hung curd: 2 tablespoon
Saffron - 1/4 teaspoon
Gram flour / besan (roasted): 10 gm
Green chili paste: 5 gm
Mustard oil: 15 ml ( 3 teaspoon)
Jeera powder (cumin seed): 5 gm
Garam masala powder: 3 gm
Cardamom powder: 2 gm
Kasoori Methi (dried fenugreek leaves): 5 gm
Chaat masala: 5 gm
Black salt: 3 gm
Butter: 2 teaspoon

Method

Wash the chicken breast and cut into 1 - inch pieces. Drain out water thoroughly and wipe each chicken piece with a kitchen towel. Apply ginger garlic paste and lemon juice. Leave it aside for an hour.

Make a marinade using hung curd, saffron (optional), roasted gram flour, green chili paste, mustard oil, jeera powder, garam masala powder, cardamom powder, kasoori methi, chaat masala and black salt.

Marinate chicken pieces with the marinade and keep in refrigerator for 6 hours or overnight.

Skewer the marinated chicken pieces and cook in tandoor till tender ( or bake in a pre preheated oven at 200 * C until golden color, approximately 25 - 30 minutes on both the sides). Keep brushing with butter to keep it juicy.

Serve with fresh salad, & mint chutney.

Dahi Ke Kebab

Dahi Ke Kebab

Makes: 8

You will need

Hung curd (curd without extra water / thick curd) - 2 tablespoons ( 30 ml )
Boiled and mashed potatoes - 100 g (2 potatoes)
Grated paneer - 100 g
Breadcrumbs - 50 g
Roasted channa dal powder - 50 g
Chopped green chilli - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
1 tablespoon brown onion paste or 1 tablespoon chopped shallots or onion
Salt - 3/4 teaspoon ( or to taste )

Oil - 50 ml
Tomato sauce / mint chutney and fresh salad for serving



Method

Mix all the ingredients well in a mixing bowl.

Divide the mixture into 8 balls and make patties.

Heat oil in a flat pan and shallow fry the patties / kebeb on a medium heat till golden color on both sides ( 10 - 12 minutes for each side and 4 kebebs at a time ).

Serve hot with mint chutney / tomato sauce and fresh salad.

Homemade Murg ( Chicken ) Seekh Kebab

Murg ( Chicken ) Seekh Kebab

Smoky chicken mince kebab, with a crisp crust and a tender centre that will leave your taste buds tingling with its blend of fresh Indian herbs and spices.

Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 10

You will need

500 g chicken mince
1 tablespoon chopped green chillies
2 teaspoon chopped ginger
30 g paneer, grated
1 teaspoon garam masala powder
2 teaspoon ( 10 g ) red chilli powder
3 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 teaspoon salt
2 teaspoon oil

To serve:

1 teaspoon lemon juice
1 teaspoon chaat masala

Method

Mix all the kebab ingredients and make a soft mixture.. Do not add water. Divide into 10 equal portions. Apply little oil on your palms and shape like seekh kebab ( 5 - inches long ). Insert skewer.

Pre heat oven ( OTG ) at 300 * C and bake until golden color / crisp on both the sides ( 15 minutes for each side and 4 - 5 kebabs at a time ). Sprinkle lemon juice and chaat masala over the kebabs.

Serve hot with lemon wedges, fresh salad and mint chutney / tomato sauce.