Kakori Kebabs

Kakori Kebabs

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INGREDIENTS

2 cups minced mutton/lamb
1 tsp ginger-garlic paste
2 tsp salt
1/4 tsp powdered black pepper
2 tbsp chopped green coriander
Chopped green chillies to taste
2 Tbsp chopped raw papaya
4 cloves
1 black cardamom seeds
1/8 tsp powdered cinnamon
1 tsp cumin seeds
1 blade mace
1/4 tsp grated nutmeg
2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee
1/4 cup bhuna chana - powdered
1 egg
Ghee for brushing some chaat masala
Onion rings and lemon wedges for garnish

INSTRUCTIONS

• Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.
• Knead this mixture well and mix in the roasted gram and the egg.
• Cover and refrigerate for another hour.
• About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).
• If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
• They should take 15-20 minutes to cook.
• Brush with ghee and cook another 2 minutes.
• Serve garnished with chaat masala onions and the lemon and serve with green chutney.

Source: food.ndtv
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Mushroom Stuffed Couscous

Mushroom Stuffed Couscous

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INGREDIENTS

8 field mushrooms
1/2 cup (95 g) instant couscous
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons finely grated lemon rind
1/2 cup (125 ml) chicken stock
1 tomato, finely chopped
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint

INSTRUCTIONS

• Peel the mushrooms and remove the stalks, then grill them top-side up.
• Place the couscous, olive oil, cumin, cayenne pepper and lemon rind in a bowl. Season, then stir the flavourings through the couscous.
• Bring the chicken stock to the boil and stir it into the couscous. Cover and leave for 5 minutes, then fluff the grains with a fork. Stir in the tomato, lemon juice, parsley and mint. Fill each mushroom with some of the couscous mixture and pack down firmly. Grill until the couscous is golden. Serve hot or cold.

Source: goodfood
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Theeyal

Theeyal

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INGREDIENTS

Oil -3 tbsp

Mustard seeds -1 tsp

Cumin seeds-1/2 tsp

Fenugreek seeds-1/4 tsp

Red Chillies -2

Pearl onions-3/4 cup

Garlic cloves -5 

Curry leaves - few 

Tamarind -small gooseberry sized ball 

Spice Powder

Turmeric powder -1/4 tsp 

Coriander powder -2 tsp 

Cumin powder -1 tsp 

Red chilli powder -1 1/2 tsp

Salt needed

Fry and grind

Oil -2 tsp

Fenugreek seeds (uluva) -1/4 tsp

Cumin seeds (jeeragam)-1 tsp

Whole black pepper (Kurumulaku) -1 tsp

Coriander seeds (malli) -2 tsp

Grated coconut -1/3 cup

For garnishing

Finely chopped coriander leaves 

INSTRUCTIONS

• Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
• In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
• Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier - trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
• Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
• Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
• Saute nicely on medium flame until it turns transparent.
• Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
• Add the ground paste and saute for a further 2-3 minutes.
• how to make ulli theeyal 
• Add tamarind water and boil until it thickens and oil separates.
• Serve with plain hot steamed rice or coconut rice.

Source: padhuskitchen

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