Mutton Turk kebab मटन तुर्क कबाब

October 16, 2024 Leave a comment

Recipes are not just instructions to prepare a meal , they are indeed memories that are kept alive through practice. Mutton Turk kebab is yet another amazing recipe from my family’s culinary treasure. The taste and aroma of the dish evokes vivid memories of childhood kitchen. It is a simple recipe of slow cooked mutton along with layers of onion, potato and tomato roundels. My blog provides me a platform to share my incredible family recipes with my readers and believe me this gives me immense satisfaction and happiness.

Serving for 4 to 5 persons

Mutton : 1 kg

Onion : 750 gms

Potato : 4 large boiled

Tomato : 3 to 4 large

Ginger garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chili powder : 1 tsp

Coarsely ground black pepper : 2 tsp

Garam masala powder : 1 tsp

Curd : 2 tsp

Ghee : 2 tsp

Mustard oil : 4 tsp

Bay leaves : 6

Salt to taste

Step 1

Wash the mutton pieces thoroughly and drain the excess water. Marinate with 2 tsp mustard oil, ginger garlic paste, turmeric powder, red chili powder, pepper, curd and salt.

Step 2

Slice onion, boiled potato and tomato into roundels.

Step 3

Heat the remaining oil in a thick bottom pan. Once medium hot, place the bay leaves in the base of the pan.

Step 4

Evenly spread half the quantity of the marinated mutton in the first layer.

Step 5

Place a layer of onion roundels in the second layer followed by another layer of potato and next with the tomato. Repeat the same process with the remaining mutton. Once done with the second layer of mutton, tomato, onion and potato , add 2 tsp of ghee and kashmiri red chili powder on the top of the final layer.

Step 6

Seal the utensils and cook on the dum on low heat for an hour and half. Do not stir, instead wave the pan from side to side at regular intervals in order to prevent it from burning.

Step 7

Switch off the flame and leave it for another 15 to 20 minutes. Serve the Turk kebab along with any Indian bread of your choice.

Mutton Turk kebab is yet another amazing recipe from Nandini’s family culinary treasure

Tip

The layering with onion, potato and tomato results in a perfect consistency of gravy.

Use chilled boiled potatoes for a perfect result.

Chicken Cutlet

March 18, 2023 Leave a comment

Delicious, juicy and crispy chicken cutlet is a fried patty that is served as a starter or even main course. This amazing recipe is from my mom’s kitchen that I have been enjoying since my childhood days. The love for the dish has graciously passed on to the generation next and my boys too love this scrumptious home made Indian style chicken cutlet. Quite often I make and store it in the freezer so that my son’s can have it whenever they wish. I have just used boneless chicken and a few regular spices available in any Indian household. My family relishes cutlets along with garlic bread but believe me it tastes amazing even with rotis and parathas.

Ingredients

Boneless chicken : 500 gms

Onion : 2

Ginger garlic paste : 1 tsp

Green chili : 4 to 5

Lemon juice : 1 tsp

Coriander leaves : 2 tsp

Mint leaves : 10 to 12

Black pepper : 1 tsp

Garam masala powder : ¼ tsp

Flour : 4 tsp

Bread crumbs : for coating

Oil for frying

Salt to taste.

Step 1

Wash the chicken pieces and pat them dry.

Step 2

Grind into a semi smooth paste.

Step 3

Heat a tsp of oil in a pan. Add onion and saute for a couple of minutes. To this add the sliced green chili, ginger garlic paste, pepper, mint and coriander leaves, garam masala and salt. Cook them all together for about 2 to 3 minutes and then switch off the flame.

Step 4

Pour the onion mixture on the minced chicken. Add the lemon juice and mix it well until they all come together. Add a soaked and drained bread to it so that it works as a binding agent.

Step 5

Grease your palm and make equal sized balls. Next press and give the cutlets the desired shape.

Step 6

Mix the maida and water to make a slurry. In a separate plate spread the bread crumbs. First dip the cutlet in the slurry and the roll it in the breadcrumbs to evenly coat the cutlets.

Step 7

Heat oil in the frying pan and fry the cutlets until crisp and golden brown. Once done take them out in an absorbent paper.
Serve hot with sauce or mayonnaise of your choice.

Tip

Add a tsp of oil while grinding the chicken as it will help the cutlets to remain moist.

Mutton Chaap

June 27, 2021 Leave a comment

A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

Nutrela Kebab (Veg)

May 30, 2020 2 Comments

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

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

Step 2

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

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

Step 4

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

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

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

Step 7

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

December 15, 2019 1 Comment

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

Marinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

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

Step 3

Squeeze 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

Pierce the prawn through thin bamboo skewers .

Step 5

Place 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

Once 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.

Cheesy chana Shami kebab

August 18, 2019August 18, 2019 Leave a comment

The cheesy chana Shami kebab works magical for the vegetarian days to uplift your mood easily. Believe me, this kebab not only tastes exceptional but at the same can beat any of the non veg kebabs without doubt. High in protein content, it has crispy outside and soft and succulent inside. The cheese and onion stuffing gives an extra kick to this traditional muglai kebab. Go ahead and try it as an excellent starter.

For pressure cook:

Black chana : 250 gms

Onion : 1

Ginger: ½ inch

Garlic : 4 to 5

Coriander seed : 1 tsp

Cumin : 1 tsp

Peppercorn : 8 to 10

Black cardamom : 1

Green cardamom : 1

Clove : 1

Cinnamon : 1

Salt : as per taste

For the kebab :

Onion : 1

Green chilli : 2

Grated cheese : ½ cup

Lemon juice : 1 tsp

Chat masala : 1 tsp

Coriander leaves

Oil : for frying

Step 1

Soak the chana overnight.

Step 2

Pressure cook the chana along with onion, coriander seed, Cumin, Ginger, garlic, peppercorn, Black cardamom, green cardamom, cinnamon and salt.

Step 3

Add 1 cup of water and let it cook for one whistle and ten minutes on low flame.

Step 4

Once done, take it out and let it cool. If any water is left, cook again and dry out the water.

Step 5

In the meantime grate cheese and mix it along with green chilies, onion, coriander leaves and chat masala.

Step 6

Grind the chana in a mixie.do not add water while grinding. Just add two tsp of oil or butter to prevent the mixture from getting dried up.

Step 7

Make a disc from the dough and fill it up with the cheese stuffing.

Step 8

Make small round shaped kebabs.

Step 9

Shallow fry the kebabs until golden brown.

Step 10

Enjoy the cheesy kebab with green chutney.

Tip

Keep the mixture dry or the kebabs will break while frying.

You can use chickpea flour or besan in case the kebabs become difficult to handle

Dahi Kebab ( Hung Curd Kebab)

August 25, 2018 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

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

Step 3: Your hung curd with creamy consistency is done

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.

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

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.

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

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.

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

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

Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Tag: Kebab

Mutton Turk kebab मटन तुर्क कबाब

Chicken Cutlet

Mutton Chaap

Nutrela Kebab (Veg)

Prawn Tikka

Cheesy chana Shami kebab

Dahi Kebab ( Hung Curd Kebab)