Only Kebabs!

Kebabs, which come in a variety of tastes, forms and textures, originated in Turkey and were introduced in India by Turkish nomads. Kebabs are now an integral part of Indian cuisine.

Hyderabadi kebabs are made of large chunks of meat, which are marinated in spices and then barbequed. Lucknowi kebabs are made from ground meat, which is redolent with fiery chilies and raw mango tamarind and yoghurt, and shallow fried. Other popular Indian kebabs are chicken tikka, Malai kebabs, pahadi kebabs, and galaouti kebabs, which are made from chicken, goat or beef. Vegetarian options include paneer tikka, tandoori aloo, sabz gilawat ke kebabs, tandoori potato kebabs, etc.

Kebabs are mostly served as cocktail snacks, but with roti, naan, paratha, chutney and a salad they can be hearty meal in themselves.

Tandoori Potato Kebabs

Ingredients

250 gms. small potatoes, almost cooked.

½ tsp. tandoori masala.

½ tsp. ground cumin seeds.

1 tbsp. cashewnut paste.

Salt and chili powder to taste.

Filling

100 gms. cottage cheese crumbled.

1 tbsp. each of boiled corn, peas, carrots.

1 tbsp. of finely chopped coriander leaves.

½ tsp. ground cumin seeds.

½ tsp. garam masala.

Salt and chili powder to taste.

Method

Heat 1 teaspoon of oil in a pan and add ginger and cumin seeds. When the seeds stop popping, mix in all the filling ingredients and cook for 1 minute remove from fire. Cut the potatoes into two portions breath wise. Scoop out the centers carefully leaving a thick skin all around. Fill both the potato halves with the filling. Now apply a paste of all purpose flour by mixing 1 tablespoon of flour with 2 tablespoons water to a paste. Apply the paste on both the open halves of the potatoes and stick them together to form whole potatoes again. Mix together curds, cashew nuts and spices and salt. Apply on the whole potatoes and grill in the griller basting often with the marinade to a golden color. Serve with tangy mint chutney.

Tandoori Vegetable Kebabs

Ingredients

3.5 oz cottage cheese or tofu cut into

square cubes

1 tomato cut into bite sized pieces.

¼ cup capsicums cut into big pieces.

10 button mushrooms.

1 tsp. tandoori masala.

1 tsp. dry mango powder.

2 tbsp. of corn flour.

½ cup yogurt.

½ tsp.ginger garlic paste.

Salt and chili powder to taste.

Method

Mix together curds, ginger and garlic, spices and salt. Put in the vegetables and paneer and corn flour and set aside for 1 hour. Skewer paneer alternating with vegetables and grill over a barbecue flame by putting little oil on top regularly till done. Sprinkle chat masala and lime juice on top and serve with onion rings and chutney of your choice.

Stuffed Kebab Chaat

1/2 lb potatoes, boiled peeled and mashed.
3 slices bread soaked in water and
squeezed dry.
3 tbsp. corn flour.
Salt to taste.

Filling
1/2 cup boiled and coarsely chopped green peas.
2 green chilies minced.
1 tbsp. chopped coriander leaves.
1/2 tsp. cumin seeds.
1/2 tsp. garam masala
1/2 tsp. ground cumin seeds.
1/4 tsp. grated ginger.
Salt and chili powder to taste.
2 cups creamy yogurt
Green chutney
1 cup each grated reddish, onion, tomatoes and chopped coriander leaves.

Method

Mix the potatoes with corn flour, bread and salt and knead to a smooth mixture. Form into round kebabs and set aside. Heat 1 tablespoon oil and add cumin seeds and ginger. When the seeds stop popping, add all the filling ingredients, mix well put a teaspoon of filling in each kebab and cover nicely so that the filling does not come out. Fry to a golden color. To serve, put each kebab in a plate, cover with yogurt. Pour green chutney on top and decorate with grated reddish, onion and chopped coriander leaves.

Vegetable Shish Kebab

Ingredients

3.5 oz tofu crumbled.
2 tbsp. gram flour.
2 green chilies minced.
1 tsp chat masala.
2 tbsp. chopped coriander leaves.
1/2 cup boiled and mashed green peas.
1 large potato and carrot boiled and mashed.
1 tsp. mango powder.
1 tsp. ground cumin seeds.
1 large tomato and capsicum minced.
Salt and chili powder to taste.

Method

Mix all the above ingredients with the exception of tomato and capsicum. Form the mixture into cigarette shaped kebabs on well oiled skewers, roll kebab into tomato and capsicum mixture and grill over barbecue flame basting often with oil to a golden color serve with mint chutney.

Chicken Shish Kebab

Ingredients

1.2 lb minced chicken meat.
1 medium onion, minced.
1 tsp. each of ginger and garlic paste.
1 tbsp. ground papaya.
2 green chillies, minced.
2 tbsp. chopped coriander leaves minced.
2 tbsp. dhania-jeera powder.
A few drops of orange red color.
2 tsp. gram flour.
Salt to taste.

Method

Mix together all the above ingredients and set aside for an hour. Grease skewers and take small portions of the mixture and wrap around the skewer in a cigar shape 1 inch apart, grill over the barbecue flame till golden color basting often with oil.

Fish Shish Kebab

Ingredients

1.2 lb fish steaks.
1 cup beaten yogurt.
50 gms. cream.
A few drops orange red food coloring.
1/4 tsp. saffron dissolved in 1 tbsp.hot milk.
2 medium onions.
2 tbsp. chopped ginger.
6 red chilies
1 tbsp. garam masala.
Salt and chili powder to taste.

Method

Cut the fish pieces into neat cubes. Grind together onions and ginger and extract juice. Mix all the ingredients along with 4 tablespoons of butter, set aside for a few hours in the fridge. Thread the pieces on skewers and grill on a barbecue fire basting frequently with the marinade till the pieces turn a rich golden in color. Serve with green chutney.

Boti Kebabs

Ingredients

1.2 lb boneless mutton, preferably leg.
1/2 cup sour yogurt.
2 tbsp. garam masala.
2 tbsp. chopped ginger.
6 cloves of garlic.
A few drops of orange and red food coloring.
4 tbsps. oil
2 green chilies.
Salt and chili powder to taste.
2 tbsp. each of powdered almonds
and cashewnuts.
A few strands of saffron dissolved in
1 tbsp. milk.

Method

Cut the mutton into cubes. Grind ginger garlic and chilies to a paste. Mix in the rest of the above ingredients and set aside for 2 to 3 hours. Thread on skewers and grill on barbecue fire basting frequently with the marinade till golden in color serve hot with green chutney.

Chutneys

Ingredients

1 cup mint leaves
1/4 cup coriander leaves.
1/2 tsp. ginger and garlic paste
1/4 cup grated mango or lime juice.
2 green chilies minced.
1 tsp. sugar (optional)
salt to suit the taste

Method

Grind together all the above ingredients to a paste.

Green Chutney

1/2 cup each of mint and coriander leaves.
1 tbsp. grated coconut.
1/2 tsp. ginger and garlic paste.
2 green chilies minced.
1 small onion chopped .
A few curry leaves.
2 tbsp. tamarind.
Salt to taste.

Method

Grind together all the above ingredients to a paste.

Spinach Chutney

Ingredients

1/2 cup chopped spinachl.
1/4 cup chopped coriander leaves.
12 mint and curry leaves.
2 green chilies.
1/2 tsp. each of ginger and garlic paste.
2 tbsp. tamarind juice.
1 large tomato chopped.
1 small onion chopped.
Salt to taste.

Method

Grind together all the above ingredients to a paste.

Sweet Chutney

Ingredients

1/2 cup thick tamarind juice.
4 tbsp. jaggery.
12 dates pitted and sliced.
3 tbsp. chopped raisins.
1 tsp. each of ground cumin seeds.
Black salt and salt to taste.

Method

Grind together all the above ingredients to a paste.

Salads

Ingredients

2 large onions thinly sliced.
2 medium tomatoes cut into strips.
6 green chilies, slit.
2 tbsp. chopped coriander leaves.
1 lime, cut into slices.
Salt to taste. 

Method

Mix together all the above ingredients and decorate with lime slices. Kachumber is an accompaniment and goes well with all types of kebabs.

Creamy Dreamy Vegetable Salad

Ingredients

1 cup grated cabbage.
1 cup cream.
1/2 cup capsicum, cut into strips.
1/4 cut tomato strips .
2 green chilies minced.
2 tbsp. chopped coriander leaves.
Salt and chili powder to taste.

Method

Mix all the above ingredients and serve with kebabs.

Mayonnaise Vegetable Salad

Ingredients

1 cup grated carrots and cabbage.
1/2 cup tomato and carrot strips.
1 cup mayonnaise.
1/2 cup cream.
Salt and pepper to taste.

Method

Mix all the above ingredients and serve with kebabs.

Tandoori Masala

Ingredients

2 oz each of cumin seeds, black salt,pepper corns and salt.
1 tsp. asafetida.
30 green cardamoms.
15 cloves.
1/4 tsp. citric acid crystals.
4.5 oz mango powder.
1 tbsp. salt.
1 tsp. dry ginger powder.
1 oz dry mint leaves.
1/4 tsp. dry orange red color.

Method

Roast spices for a few minutes. Grind to fine powder in a grinder.