Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts

Friday, August 11, 2017

Chicken Neza Kebab

























So far I have made these kebabs 3 or 4 times and each time I made, they turned out delicious and were enjoyed by everyone in the family including the guests who happened to visit us. I found this recipe in the "Ashok's book of favourite indian recipes". I had been eyeing on these for a long time but the thought of trimming the drumsticks made me feel lazy and I kept putting it off. At last when I finally decided to make them it actually did not take me that long. 

I did not modify the recipe much except for the fact that I rubbed lemon juice and salt prior to marinating with the gram flour masala. Also to add more flavour to it I fried the gram flour in ghee instead of just dry roasting it as given in the book. And of course I had to use a different roasting technique coz I do not have a tandoor (clay oven) at home.

"Neza" in urdu means spear or lance and the nawabs of lucknow relished these kebabs which were shaped like a spear.  These kebabs just melt in the mouth and so flavourful that no wonder these were one of the yummiest delicacies of the Nawabs' kitchens. I would like to include this recipe in the lost recipes of indian cuisine as I have not seen this delicacy prepared in any households or even in any of the restaurants' menus in India or elsewhere as far as I know. If anybody does, then please do share with me.






Here's the recipe and picture from the book: 






Ingredients:
10 Chicken Drumsticks (medium size)
5 Tbs Besan (gram flour)
2 Tbs Ghee 
1 Tbs Ginger Garlic Paste
1 Tsp Red Kashmiri Chilli Powder 
1/2 Tsp Turmeric
4 Green Chillies deseeded 
1/4 Cup Cilantro 
1 Tsp Garam Masala Powder 
1 Tsp Green Cardamom Powder 
1/2 Cup Greek or hung yoghurt 
2 tbs Lemon juice



For Basting:

2 Tbs Olive oil
1 Tbs Cream Cheese
1 Tbs Whipping Cream
1 Tbs Gouda Cheese



Method:










1. Peel the skin up to the ankle and slit the drumstick flesh from the top end to the ankle and cut around neatly with a pair of scissors to remove the tendon and ligaments as shown in the pics above.










2. Now scrape the drumstick with a knife to clean and with the scissors remove the tendon with the skin sticking to it. It snips and comes off easily with the scissors.












3.Trim the top end a bit and flatten the flesh with the back of a knife and pound with a kitchen hammer. Handle them gently as the flesh breaks and comes off.














4. Wash, drain, towel dry, then rub salt and lemon juice to the flattened/pounded drumsticks and set aside. Meanwhile prepare the marinade. Heat ghee in a small kadai or sauce pan. Add the gram flour and fry it in the melted ghee till the raw smell disappears and a nutty aroma emanates into the air.

























5. At this stage switch off the stove and add the ginger garlic paste, turmeric and kashmiri chilli, stir quickly to mix smoothly, let it cool a bit then add the hung yoghurt, whisk well then finally add the green cardamom and garam masala powders. Adjust the salt, mix well, then rub it on the flattened chicken drumsticks one by one so that they are all smeared well with the marinade. Leave aside for up to 4 hours or over night.

6. Add the deseeded and chopped green chillies and cilantro to the marinated chicken drumsticks just an hour before roasting them so as to retain their flavour.























7. Pre heat the oven to 375 degrees on convection roast, place them on a grill in a cookie sheet in the centre of the oven, baste them with olive oil and roast for 35 minutes. For larger drumsticks it might take a little longer. You need to turn them over to roast well on both the sides 10 mins before the cooking time. And finally when they are almost done baste them with the cheese mixture, leave for 2 more minutes and remove when the cheese gets absorbed and they turn golden brown. Do not over cook.

























8. Enjoy with onion, tomato, lemon or pineapple kachumbar salad. So yummy and delicious!

Saturday, November 8, 2014

Sheekh Kebabs

Kebabs were not my specialty and I kept trying different recipes each time I made them but was never ever happy with the outcome.

 The kind of flavour and taste that came to my mind did not in any way match the recipes I found.   The rich taste of the ground meat should be in perfect harmony with the spice bland, the subtle flavour of the whole spices playing in the background with nothing overpowering anything.  All the recipes I came across used raw eggs for binding. Of all the things I hate the smell of raw eggs in cooking. Kebabs actually don't need any binding as long as the meat and fat ratio percentage is right. Then comes the technique of cooking which plays an important role in the taste, texture and flavour. I tried my best to incorporate everything. And at last they turned out exactly as I had imagined them.  Thanks to the Almighty, these kebabs were so flavourful that I couldn't believe that these were the best kebabs I ever made!




Here's the recipe:

Ingredients:
Lean ground beef - 1 kg (80% beef + 20% fat)
Onions - 1 large sliced, 1 medium chopped.
Green chilies- 4-6 (deseeded)
Ginger garlic paste -  1 tbs
Cloves -  6
Green Cardamoms - 6
Black Cardamom -1
Roasted cumin seeds - 1/2 tsp
Cinnamon bark - 2 x 2 inch sticks
Veg oil - 3  - 4 tbs
Red chilly powder - 1 tsp
Turmeric powder -  1/2 tsp
Fresh mint leaves - 1/4 cup chopped
Fresh cilantro - 1/4 cup chopped

1. Rinse the ground beef under the tap in a strainer quickly and let the water drain. 
2. Slice the large onion and deep fry till golden and crispy. Do not let them darken as they would taste like coal. Drain on paper towels and set aside.
3. When the onions cool down add the whole spices and grind them. 
4. Chop the medium sized onion, green chilies, mint and cilantro separately. 
5. Heat one tsp oil and add the ginger garlic paste, red chilly powder and turmeric. Stir a bit till the raw smell goes and remove. and finely chopped green chilies, chopped mint and cilantro to the hot pan. Keep aside.  
6. Sprinkle 1 tsp salt on the ground beef, mix well. Add the ground brown onion mixture, fried masala, chopped onion, green chilies, mint and cilantro and mix everything well.  Allow to marinate for at least a couple of hrs.
 7. Oil the metal skewers. Take a small ball of the ground beef mixture and with clean wet hands shape it into a kebab on the flat metal skewers till it holds together. Repeat with the rest of the meat. 
8. Grill them on a hot barbeque until just done. They should be soft tender and juicy. Do not over cook. Enjoy with yogurt mint chutney.

Tuesday, September 10, 2013

Minty Kebabs



My failed attempts to make kebabs like the ones we used to enjoy at the Kareem's restaurant in Old Delhi left me frustrated. I still dream about their taste - so flavourful, juicy and spicy too.

My kebabs were always dry no matter what I did and when I tried to make them moist they would crumble and fall while they were being grilled. I always used extra lean meat to keep them healthy. But my husband would argue and justify saying: "It is the fat that keeps the kebabs moist. All the restaurants use some fat in their kebabs and all that fat drips off when you grill them", which took me a while to digest. Anyway, I decided to try them out with medium beef at his request, thinking, I am not going to make them often. Well I have an alternative for healthy eaters:  you could try my koubideh which are made with extra lean ground beef.

 The medium ground beef did do the trick and my kebabs did turn out well this time and did not fall off when I grilled them. Not only this, the Shaan's Chapli Kebab spices combined with fresh mint and cilantro enhanced their flavour.  I rarely use store bought spice mixes in my cooking except for a few selected dishes like Haleem, Nihari and Chapli kebabs as it turns out easy instead of an elaborate preparation.  The chapli kebab spices have whole coriander, cumin and garam masala spices in them with white flour. So I decided to grind them fine. Then I added the fresh mint and cilantro.  And I was very happy with the end result. They turned out not only juicy and flavourful but were very close to the ones we ate at Kareem's restaurant in Old Delhi.

My family loved them so much. I forgot all about the fat and enjoyed every bite of them.

Here's the recipe!

Ingredients:
Medium ground beef - 350gms
Shaan's Chapli kebab Masala - 1/2 pack
Cilantro - 1/2 cup
Mint - 1/4 cup
Vegetable oil - 1 tbs
Veg oil for basting - 1tbs
 Flat metal skewers

Method:
1. Rinse the ground beef quickly in running water in a strainer without making it soggy. Let it drain a bit so that it is not watery. You don't need to rinse it if the beef was washed before grinding.

2. Take half of the Shaan's chapli kebab masala from the pack, place it in a dry grinder and grind it fine.

3. Wash the fresh mint and cilantro and towel dry them, then add to the grinder and grind them all together.


4. Mix together the ground beef, the ground masala and one teaspoon of vegetable oil.

5. Brush the skewers with oil as this makes it easier to slide off the kebab when it is done. With clean wet hands take a golf size ball of the prepared ground beef and wrap it around the skewer till it holds together. Clean and wet your hands again and shape it into a nice, long, smooth and round sausage then with your index and middle finger mimicking scissors pinch the kebab from one end to the other alongside to form ridges. Smoothen the edges.

6. Repeat the steps for all of them. Leave enough room on either side of the skewers so as to rest them on the grill.
























7. Set your oven to broil on high (or 550 degrees fahrenheit).

8. Take an old cookie sheet and cover it with tin foil. Place the skewers on the cookie sheet. Then place it under the grill in the top position of the oven.

9. Broil for 3 mins on each side. Do not over cook as they would harden. When you see them turning golden brown turn over and cook for another 3 mins till they are just done. Keep some tin foil ready. Remove them from the oven. Discard the fat/oil drippings. Wait for sometime till they cool off a bit. Slide them off with your hands (wearing clean oven proof gloves) into the tin foil and wrap them up immediately.  This helps in retaining the moisture and heat till you serve them. You have to be very careful and use oven gloves while handling the skewers as they are very hot.

10. Serve them hot with rumali roti (thin flat bread like a hand kerchief) or naan and yoghurt mint chutney which you can make by grinding together 1/2cup each of fresh mint and cilantro, 1 small green chilly, 1/2 an inch ginger, salt and pepper. Then add this to 1/2 a cup of whisked sour yoghurt.

11. You can spread the yoghurt chutney on the Naan or rumali roti, place a long kebab inside, top with sliced red onions sprinkled with lemon juice and chaat masala, roll it into a wrap and enjoy!

Saturday, December 8, 2012

My Koobideh

My Koobideh call for no fat, absolutely no fat at all. Yet when I made them nobody could tell the difference! They were just as juicy as any other koubideh and everybody just enjoyed them asking for seconds and thirds.

I always wanted to make koobideh but without fat and each time I tried they turned out so dry and tasteless that it felt like eating a piece of cardboard. I got fed up and stopped trying altogether.

 It so happened that after making kibbeh there was so much extra lean finely ground beef left over and I had to use it all up (I never refreeze any food after partially or completely defrosting it). While I was just speculating on how I could make juicy kebabs with it, what I should add - eggs and cornstarch or  mushrooms, etc, etc, my eyes fell on the almond butter bottle in the shelf and lo and behold my juicy koobideh were born!

What can be a better substitute to fat other than almond butter? It not only gives a better taste but is a much better healthy choice as well. "Almond butter is not only a good source of protein but is packed with monounsaturated fats, which are good for the heart, and also helps to control blood sugar".

Some people might argue that the fat burns off when you grill them so why take the unnecessary expensive alternative of using almond butter. The fact is that the fat does not entirely burn off. When the kebabs cool down you can still see a film of fat sticking to them. And this fat can clog your arteries and give you a heart attack.

Here's the recipe!

Ingredients:
1 kg Finely ground extra lean beef (no skin and 0% fat)
1 tbs Garlic paste                            
1 tsp Black pepper ground              
2 tbs Fried onions (either store bought or home made)
2 tsp Seven spices                          
1 tsp All spice                                
1 tsp Cumin powder                      
1 tsp Salt as per taste)
1/2 cup Fresh Parsley (chopped)
1/2 cup Almond butter                         -
1 tbs Vegetable oil (optional)
1-2 tbs Water                                      
4-6 Flat metal skewers                

Method:

1. Grind together fried onions, garlic paste and fresh parsley along with all the spices and 1 tblspn of water.  Add this paste to the ground beef.


2. Add the 1/2 a cup of almond butter with the almond oil to the beef. Keep kneading it like dough till it stops sticking and starts leaving the sides of the container.  If it is too sticky and dry add just 1/2 - 1tbs of water. The more you knead the lighter the kebab texture. The kebab dough should be moist and airy and should not stick to your hands. Knead well and leave to marinate in the fridge for an hour or two.

3. Do not add any extra vegetable oil if the almond butter is runny and if you can see the almond oil covering the top of the almond butter.

4. Brush the skewers with oil as this makes it easier to slide off the kebab when it is done. With clean wet hands take a golf size ball of the prepared ground beef and wrap it around the skewer till it holds together. Shape it into a nice, long, smooth and round sausage then with your index and middle finger mimicking scissors pinch both ends of the kebab alongside to form ridges.


5. Repeat the steps for all of them. Leave enough room on either side of the skewers so as to rest them on the grill.

6. Set your oven to broil on high (or 550 degrees fahrenheit).

7. Take an old cookie sheet and cover it with tin foil. Place the skewers on the cookie sheet. Then place it under the grill in the top position of the oven.

8. Broil for 3-4 mins on each side. Do not over cook as they would harden. When you see them turning golden brown turn over and cook for another 3- 4 mins till they are done. Keep some tin foil ready. Remove them from the oven. Slide them off with the help of salad tongs into the tin foil and wrap them up immediately.  This helps in retaining the moisture and heat till you serve them. You have to be very careful and use oven gloves while handling the skewers as they are very hot.

9. Serve them hot with persian or afghani rice and yoghurt mint chutney which you can make by adding 1 - 2 tsp dried mint leaves, 1/2 and inch chopped ginger, salt and pepper to 1/2 a cup yoghurt.

10. You may also grill some vegetables (tomatoes, green, red peppers, onions etc) in a skewer to eat with the kebabs.   Serve them hot on a bed of sliced onions and mint chutney with persian or afghani rice. Enjoy the koobideh and eat your way to health.