Kale Kebab…. Kebab are also known as kebap, kabab, kebob, kabob, kibob, kebhav, kephav, qabab. The Kale Kebabs are made of Kale chane.
Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein source for people with Diabetes.
Dark Brown chickpeas (kale chane)- 1 cup
Bengal Gram Lentil (chana dal) – 3 cup
All purpose flour (maida)- 1 cup
Garlic Cloves (3-4)
Ginger – chopped ( 1 tsp )
Green chillies (3)
Bread slice – 2
Salt to taste
Oil for deep frying
Making Kale Kebab :
- Soak the chickpeas and chana dal separately for few hours in good amount of water.
- Mix the soaked chickpeas, chana dal, ginger, garlic, green chilies, cloves, salt and pepper powder.
- Add 2 cups of water and pressure cook for 6-7 whistles.
- Make sure that water should dry up completely.
- When the lentils cools down then grind it in a mixer.
- Soak the bread slices and press with both the hands to retain water.
- Grind it with chickpeas in a mixer.
- Now combine all the ingredients by adding all purpose flour in it.
- Make the small properly shaped kebabs of the mixture.
- Heat sufficient oil in a pan and deep fry all kebabs in it.
- Serve them hot with coriander or mint chutney.
- You can roast the kebabs in the oven as well.
Oh, Seekh Kabab , this dish is very close to my heart. WHY ??? That’s because in my wedding, we had some special Seekh Rolls which ofcourse being a bride I could not try. I just kept hearing about them throughout the function. When my close friends and family were coming up to the stage to meet I was hearing things like, ” Oh you have got a nice a family, you are going to enjoy the rest of your life, ” etc and then following these lovely wishes there was something like how about the Seekh Rolls ? Do call and let me know from where did they order those.
Next morning after the guests departed, in my new home, we were all opening gifts and eating the left over. I was offered the Seekh Kababs rolls finally. It was really awkward since it was my first day but then I had them and those were…just out of this world. I just had a bite and we had some neighbors coming to meet the bride. You know, in India they call it Muh Deekhayi. My Brother-in-Law literally got up and said to us (not too loudly), ” Should I tell them, that the new bride is hogging on the Seekh Rolls inside her Ghoonghat. She will come out and meet you guys once she is done.” It was very embarrassing….. they were just trying to make me feel comfortable in the new environment. What a bunch of fun loving people I live with.
So that was all about how I feel for Seekh Kabab. I love them and have learnt to make them. See the quick and easy recipe.
Chicken – minced – 500gms
Green chillies – finely chopped – 3
Ginger Garlic paste -1 tsp
Onion – Finely Chopped – 1
Corriander leaves – finely chopped – 1/2 bowl
Chicken Masala – 1/2 tsp
Chaat masala – 1/2tsp
Garam masala – 1/4tsp
Corriander Powder – 1/4 tsp
Salt to Taste
For Making Seek Rolls:
- Take a bowl, add the mince chicken in it. Add sliced onion, green chilli, ginger paste, salt, corriander leaves, chicken masala and garam masala powder in the bowl and mix them well.
- Dampen your hands with some water. Take some portion of mince chicken, roll it into a ball shape and then wrap it around a skewer. Gently press it to make the seekhs.
- You may grill these in a griller, cook these in oven or use a grill pan for stove top.
- Oven Cooking – Place them on an oiled baking sheet, spray them with olive oil and broil them on High in your oven for 5-7 minutes on each side.
- Griller Cooking – Place a foil on the griller and place the kebabs. Spray some olive oil. Flip them over when these turn golden brown.
- On few occasions, I make these in the regular non-stick pan on stove top.
- Just spary some Olive oil to keep them soft.
- See the pics. When the rolls were half cooked I cut each roll into 4-5 pieces.
- Keep the flame high.
- Add a spoon of oil in the mixture to keep the Seekh rolls moist and soft.
- Make a dip. I use a spoon of mint chutney and mix it with yogurt. Add some bhuna jeera , red chilli powder and salt to it. You may add some chopped onions also.
- I used raw chicken and minced it in the food processor.
Egg Fried Rice has always been one of my favorite dishes when its comes to easy, quick and healthy cooking. There are so many fresh cut vegetables and egg cooked with rice…ummmh… You can use Quinoa (Brown Rice), Long Grain Rice or Basmati Rice. It is quick and easy preparation. It serves as a very good Lunch option for school going kids.
Mostly all my cooking is done in A spoon of olive oil on non-stick pans/woks. I have heard about the side effects of Ajinomoto and I DO NOT use it in any of my Chinese cooking especially if it is being prepared for children. It is optional, you may use it if you want. Frankly, I dont miss the taste either and my Egg Fried Rice tastes just like restaurant . See the step by step recipe below :
Olive Oil – 1tsp
Dark Soya Sauce 1 tsp
Green Chilly Sauce – 1/4 tsp
Black Pepper Powder- 1/4 tsp (not finely powdered)
Tomotao Sauce – A small squeeze
Eggs – 4 large
Unsalted steamed white rice – 4 cups
Salt – Per taste
1 cup thinly sliced Cabbage, bell pepper, carrots, beans , onions , spring onions
For Making Egg Fried Rice:
- Heat the wok over high heat until a drop of water vaporizes instantly upon contact.
- Add the vegetables and cook until hot and just smoking.
- Make a division on the wok and shift the vegetables to one half.
- On the other half add olive oil. Now gently add eggs and scramble them.
- Now add some Salt and pepper and to it add rice and stir-fry.
- Now add Dark Soya Sauce, ketchup and Green chilly Sauce.
- Toss them together and mix well.
- Let it cook on high flame for a min. Keep Stirring.
- Rice should be a little over half cooked to avoid making lumps.
- Soya Sauce is a little salty so adjust the salt according.
- All the cooking here should be done on high flame.
- You may add Red, Yellow bell peppers to add colors.
Its been more than 10 years and I still remember that day, my to be Mother-in-Law was in the hospital and that’s where I was called by In-Laws to first see me. It was nothing serious my Mom-in-law had some stones and those were removed, so a light after-surgery day. It was a short notice, I being myself, I didn’t even once think of going to a salon to get the facial, I instead thought of something else.
My mom has always taught me to take fruits or flowers for someone you go to meet at the hospital. We being punjabis ; Fruits is a big no no. I mean Punjabis do not eat Apples and Oranges when assisting someone at the hospital. I did, however, take fruits and flowers, I just added some aloo parathas and egg curry to it. I knew the Hospital cafeterias are pathetic and they might be bored of eating Dalias and Khichidies.
IT WORKED WONDERS , they absolutely loved it !!! I didnt know my Father-in-law was a big foodie. He still remembers it and asks me to prepare it for him. You too impress your loved ones. See the recipe below :
Oil – 2 tbsp
Onion – 1 Large, finely chopped
Tomato – 1 cup – finely chopped
Ginger Garlic Paste – 1 tsp
Cumin Seeds – ½ tsp
Turmeric – ¼ tsp
Coriander Powder – 1 tsp
Rajmah Masala – 1 tsp
Salt – to taste
Chili powder – 1/4 tsp
Garam Masala – a pinch (optional)
Eggs – 6, hard boiled and peeled
Cilantro – chopped 1/4 cup
For Making the Dry Curry : I know that’s an oxymoron I used but what else do I call it
- Boil Eggs separately.
- Heat Oil in a skillet or a pan on medium flame.
- Add Cumin Seeds, when the cumin seeds popup, add onions and saute.
- When the onions turn brown, add Ginger-Garlic paste. Saute for another minute or so.
- Then add tomotoes to it.Add salt, Turmeric, Coriander Powder want to and cook well.Add half the cilantro.
- Add some Rajmah Masala now.
- Cut eggs the boiled eggs into halves and slide the gravy on top of them.
- Garnish the dish with the remaining Cilantro leaves.
- It is a dry dish so the onion and tomato dry gravy should be fully cooked before you serve.
- Add eggs only after you are done cooking.
- I used chopped Onions and Tomatoes to make this 11 years ago. For the ones in the picture I used onions and tomato paste blended in the blender. Either way works out good.
- If you don’t want to use Rajmah Masala – add Bhuna Jeera powder -1/4 tsp, a pinch of black pepper powder and a pinch of Garam Masala.
- You can add 2 tsp of yoghurt (optional) after the onion tomato paste is half cooked.
In my last post I wrote was about making the Gulab Jamuns the traditional way; well not really “THE” traditional way. However, I am going to share even quicker way of making Coconut Gulab Jamuns.
I used a Gits Gulab Jamun Mix which is easily available in any Indian grocery store. Add a little milk to the Mix and make small Jamun Balls. Add those to the sugar syrup.
Please note that this post does not intend on promoting the Gits products.I am only sharing my experience of using this product.
Click on the link below to see how to make the Sugar Syrup.
Soak the Jamun balls in the Syrup for two hours. In a plate spead the cocnut flakes.Take the Jamun balls out in a strainer so that the Jamuns are dried on the outer. Hold the strainer off in the air for 3-5 mins, to let the Jamun drain the syrup. Place them on the plate with the coconut flakes. Roll these Jamun Balls on the coconut flakes. Refrigerate them and serve them cold.
Yes, I know you see the Nariyal Ladoos in the pic. I will share the recipe soon. Till then enjoy the Jamuns.
Gulab Jamun – Indian Doughnuts
Gulab Jamun is a traditional Indian dessert and has countless fans! Lets learn how to make it.
For Sugar Syrup
1 1/2 cup Sugar
1 cup Water
1/4 tsp Cardamom powder
2 drops of Rose Essence (optional)
For Gulab Jamuns
1/2 cup non fat Milk Powder
1 tbsp Unsalted Butter / Desi Ghee
1 tbsp fine sooji
1 tbsp Maida
2 tbsp Milk
1/4 tsp Baking Soda
A pinch of salt
Making the Sugar Syrup (Chaashni)
- For Making Sugar Syrup. Take sugar in to a sauce pan.To that add water, mix and bring that to a boil over high heat.
- Once the syrup comes to a boil, lower down the heat to medium and simmer for 5 mins.
- Then turn off the heat. And season the syrup with cardamom powder and rose essence and mix it well.
Making the Jamuns
- Take a bowl and add milk powder, maida, sooji, baking soda, ghee(butter) and mix well.
- Now add milk, kneed it well to make a soft dough. Cover and allow to rest for 10 mins.
- Now divide the dough in to small equal portions and make small dumplings/ Jamun balls.
- Heat some oil in a fry pan. To test if the oil is ready – drop a small piece of dough in the oil.
- If the dough bubbles immediately, the oil is ready. Fry 6 to 8 balls at a time, turning frequently, until cooked through, 4 to 5 minutes.
- Remove with a slotted spoon and drain on lined baking sheet. Gently add the balls to the sugar syrup and let it soak the syrup for 30 mins.
- Do not overcook sugar syrup, else most of the water will evaporate and the syrup with become very thick.
- The Jamun dough should be moist, when you roll them in to dumplings.
- The Jamun balls will not soak it well.After resting the Jamun dough, if you find that it has dried out, add little extra milk to make it moist.
- If you find the Jamun’s too hard after they are done and not able to soak the syrup well, the last try is to give a quick boil to the Jamun soaked syrup. Maybe just for a min.