Tag: appetizer

Nutrela Kebab (Veg)

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My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein  and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet.  Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only  easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds  : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1
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Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2
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Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3
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Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4
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When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5
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Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6
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Shallow fry them in a medium hot oil until they are golden brown.

Step 7
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Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

Prawn Tikka

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A few days back while cleaning my cupboard, l  came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages,    I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

img_20191214_093737-12117428033.jpgMarinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

img_20191214_1050191795161153.jpgMix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

img_20191214_1054541615445029.jpgSqueeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

img_20191214_1321001538611277.jpgPierce the prawn through thin bamboo skewers .

Step 5

img_20191214_1322221818605990.jpgPlace the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

img_20191214_1335382070806466.jpgOnce done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

 

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

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Paneer malai tlkka is a succulent veg kebab marinated in yoghurt, cream along with other mild favoured spices. The name itself tells you what to expect from the dish —- melt in your mouth texture and delight to your palate. Since paneer malai tikka is less spicy recipe, it is especially relished by the kids. Infact this is my children’s one of the favourite veg recipe and have the tendency to eat an extra serving. It is a perfect dish for celebration and gathering and can be served as an appetiser, snack or main course along with naan, bread or roti.

Ingredients:

Paneer: 400gms

Hung curd: 100 GM’s

Grated cheese :4tsp

Cornflour: 2tsp

Cream: 6tsp

Chat masala: 1tsp

Green cardamom powder: a pinch

Kasuri methi: 1tsp

Mustard oil: 1tsp

Capsicum: 1 diced

Onion: 1 diced

Salt: as per taste

Butter: for brushing

For grinding:

Green chillies: 8 to 10

Ginger: 2 inches

Garlic: 8to10 cloves

Follow step by step instructions

Step 1:
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Grind ginger, garlic and green chillies into a smooth paste.

Step 2:
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In a bowl mix Hung curd, cheese, cream, ginger, garlic and green chilli paste, kasuri methi, chat masala, green cardamom powder, cornflour and salt.

Step 3:
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Whisk it all together and add a Tsp of Mustard oil into it.

Step 4:
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Add the paneer pieces and gently mix them with the help of a spatula. Let it marinate for at least an hour.

Step 5:
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Arrange it in a skewer or tooth pick along with capsicum and onion.

                  Or
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Grill the paneer tikka in the air fryer

and air-fry for 10 to 12 minutes at 200 degree celcius. Once half done brush with butter and cook it further till done.

Step 6:
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Serve it along with salad of your choice.

Tip:

Mustard oil gives the pungent aroma to the kebab

Dahi Kebab ( Hung Curd Kebab)

Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

  • Curd : 700 gm
  • Ginger :1 Tsp grated
  • Green chilli : 3 finely sliced
  • Capsicum : 1 finely chopped
  • Cheese :100 gm grated
  • Sugar:  1 Tsp
  • Garam masala  powder :1 Tsp
  • Salt : as per taste
  • Bread crumbs:
  • Besan :4 tsp  ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

    Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

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Step2: Hang it overnight so that the water completely drains out.

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Step 3: Your hung curd with creamy consistency is done

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Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

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Step 5 : Mix it all together and put it into the fridge till you proceed.

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Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

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Step 7 : Next coat the kebab with the bread crumbs.

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Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

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Step 9  : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

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Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.