Category Archives: Non-Vegetarian

Baked Seekh Kebabs

Ingredients:

2 pounds Beef Kheema (Minced Beef)

½ an onion

½ cup fried onion

½ cup bread crumbs (to make my life easier)

¼ cup oil

Handful chopped cilantro

1-2 green chillies (depending on taste)

½  tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder (haldi)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

1½ tbs of Shan Seekh Kabab Mix – (As you all probably know by now I use a lot of Shan and National Spice mixes but rarely follow directions. Mainly because I don’t like garam masala and most of these spice mixes have a lot of it, so I tend to put tbs or tsp as it adds flavor to the dish).

Method:

Mix above ingredients very well. Let it sit for 30 mins.

If you have the time, grind up all the spices (except minced meat and oil) together. (I did not hence have used chopped onion and cilantro). But the ground spices will probably give it a more authentic look!


Wet the skewer

Wet your hands slightly

Shape the kebab’s into a ball.

While holding the skewer with your right hand, use your left four fingers to change the shape of the kebab ball into an oblong shape. (Rotate the kebab but hold the skewer straight – works better). 

Let it sit till you are done shaping all the kebabs


Spray the pan and kebab with Pam and baked at 350° for 30 minutes turning over once and spraying the kebab once more on the flipped side with Pam.

You can fry it on both sides if you like.


The kebabs slightly shrink so make the ball bigger if you want longer kebabs.

Serve with green chutney or hot sauce.

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Mexican Chicken & Rice – by Fina!

Guest recipe by beautiful Fina Alfonsina Diaz!

This is a delicious easy recipe that will make any soul warm.

Enjoy and thank you very much Fina for letting me watch and blog about this recipe.

Ingredients:
1 cup uncooked rice
½ an onion – sliced
¼ green bell peppers (capsicum) – sliced
1-pound chicken
1-32oz packet of Swanson Chicken Broth
¼ – ½ can of tomato sauce
1 tsp garlic paste or minced garlic
½ tsp cumin powder
Salt to taste
Handful fresh cilantro
Oil as per choice

Method:

Heat oil over medium heat.
Fry the dry rice while gently stirring, till rice turns brown.
Add the sliced onions.
Add the sliced green pepper

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Add the chicken and mix well.
Add the chicken broth and let it simmer for a few minutes.
Add the tomato sauce.
Add salt as per taste.
Add garlic and cumin powder.

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Add chopped cilantro.
Add ¼ cup of water.
Bring the mix to a boil
Cover on medium heat and let it simmer for 30 minutes or till the water is completely dry.

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Tasty Mexican rice ready to be served!

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Lucknowi Katte Masalay ka Kheema – Minced meat with whole spices

Just realized the recipe didn’t publish before. So here ya go!

Desi Palate

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So this is my mom’s recipe and she was kind enough to share it with me 😉 Alhamdullilah.

Be aware that this recipe is for the brave heart only and is absolutely delicious if you like a bit of spice in your life. The reasons why this recipe is called Katte Masala (meaning cut up or broken spices is because the garam masala spices are used as whole or broken rather than in the powdered form).

Ingredients:
2 medium sized onions – Preferably in the same proportion of the Kheema you are using – Chopped
1 pound kheema (I used chicken) – Note this recipe can be made with chicken pieces or mutton pieces as well.
4-5 large pieces of dried red chillies
6-8 pieces of whole black pepper
2 pieces of the cinnamon stick
½ a piece of star anise
4 pieces of green cardamom (it is better to…

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Easy Kebabs

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I haven’t had my ginger/garlic paste in my house for a few weeks now and I am suffering (okay it’s not that bad) but I really wanted to eat some kebabs and didn’t have all the ingredients I needed. So I decided to use Mustard sauce instead of ginger/garlic paste and the results were absolutely amazing. It was so easy and delicious that I had to share.

I even made impromptu butter chicken without ginger/garlic paste the recipe shall follow soon (I do have many packeted ingredients for life saving emergencies lol).

Ingredients:
1 pound minced chicken (kheema)
1-cup Panko breadcrumbs
½ cup Fried onions
1 tbs Southwest spicy mustard
1 finely chopped green chilly
1 tbs Bihari kebab spice mix (You can use any kebab mix you have or like)
½ tsp Red chili powder
½ tsp Turmeric powder
¼ tsp Cumin powder
¼ tsp Coriander powder
Salt as per taste

Method:
Mix all the ingredients and set aside for ½ an hour.
Roll the meat mixture into desired shape.
Shallow fry till brown on both sides.

Serve hot.

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Rabbit Curry – Muyal Curry

This is not for the faint hearted (trust me I would never have purchased this on my own, but my husband is rather adventurous).

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Sorry I haven’t posted in a while. I have just been busy with the holidays and life in general. I have started running so that’s 60 minutes of my day gone, but it has been fun.

This holiday season we had family over and my husband discovered rabbit at the halal meat market. He insisted that we cook Rabbit Biryani for everyone as a vacation treat (mind you he has eaten rabbit before). Me on the other hand, I am not good with game meat or even cleaning newfound meat as I freak out easily (yah that’s bad for a cook), so he promised to assume all responsibilities.

After much deliberation we decided on making Rabbit Curry instead of Biryani and to our pleasant surprise it was absolutely delicious.

Anyways I hope you enjoy the following recipe, which is entirely my husband’s doing with mere verbal guidance from me 😉 hehe. I believe it was the right combination of my spices along with my husbands cooking that created this incredibly yummy dish.

Sorry we do not have many pictures to share as we had just returned from a ski trip and were really exhausted to take pictures (but apparently not too exhausted to experiment/ eat).

Ingredients:
1 rabbit – chopped into medium sized pieces
1 onion – chopped
2 – 3 tsp Tandoori masala powder
2 – 3 tsp Pasanda masala powder
2 tsp Red chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
¼ tsp Garam masala powder
1- ½ tsp Ginger paste
1- ½ tsp Garlic paste
1 tbs plain Yogurt
2 tbs Lemon juice
5 tbs of Vegetable oil
Salt to taste
2 cups of water

Method:
Marinate the rabbit pieces with the above spices and ½ tsp of Ginger and ½ tsp of Garlic paste (save the rest for later).
Cover and let it sit in the refrigerator over night (if time permits).
Rabbit soaks up all the spices amazingly (probably even better than chicken).
The next day in a frying pan add 3 tbs of oil and heat up the oil.
Place the rabbit pieces in the hot oil and fry till the rabbit nicely browns on either side.
Once browned remove and set aside for a few minutes.
In a pressure cooker add 2 tbs of oil and add the onions and fry till translucent.
Add the remaining ginger and garlic paste and cook till the raw smell disappears.
Add the fried rabbit pieces, salt and 2 cups of water and close the pressure cooker.
Cook for 4 whistles on high heat and reduce the flame to low for 5 minutes.
Turn off stove and let the steam escape on its own.

Serve hot with roti or rice.

Trust me this is truly delicious and if anyone has any doubts it tastes just like CHICKEN only better (I did take a pic of the meat broken to show you that it even looks like chicken).

Source of Nutrition http://www.livestrong.com/article/378562-what-are-the-benefits-of-eating-rabbit-meat/
Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.

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Chicken Burgers

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Ingredients:

3 pounds minced chicken – Makes around 7 – 8 patties.
¼ cup fried onions
1 egg (beaten)
1 tbs sour cream
3 ½ tsp Red chili powder (or as desired)
2 ½ tsp Turmeric powder (or as desired)
2 – 2 ½ tsp Cumin powder
2- 2 ½ tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp dried Parsley flakes
Salt as per taste
Black Pepper to taste (if desired)
Olive oil cooking spray

Method:
Mix all the ingredients except the Olive oil and let it sit for 30 minutes.
Make large patties.
Spray the grill with olive oil and cook the patties on medium to low flame for 15 -20 minutes on each side.

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Recipe modified from Vahrehvah Chef: http://www.vahrehvah.com/chicken-burger-masala#.UpPnuKWTNFI

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Beef Pomegranate Pot Roast

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Ingredients:
3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Method:
Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.

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Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).

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Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.

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Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.

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In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.

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Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.

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