The Indian Premier League 2020

Kebabs made easy

DECCAN CHRONICLE.
Published Nov 3, 2020, 7:00 am IST
Updated Nov 3, 2020, 7:00 am IST
Kebabs can be made on the griddle or tawa, and they turn out equally delightful
 TAWA TALI MACHCHLI
  TAWA TALI MACHCHLI

A juicy kebab platter can either play the role of an appetiser or alleviate a meal. Serve them with some tangy pudina chutney as appetizer or snacks, team them up with roomali roti or paranthas and serve them as a meal, or go fusion by stuffing it in a burger bun to make your ‘desi kebab burger’.

Kebabs are one of the most popular appetizers around the world, and yet, we shy away from making these goodies at home. It may have to do with a common myth that the process of making kebabs is cumbersome and that they could even end up wrongly. Adding to the idea of the cumbersome process is the common notion that kebabs require a tandoor. Not true! Kebabs can be made on the griddle or tawa, and they turn out equally delightful. In fact, kebabs on tawa are so easy to make, you’ll wonder why you haven’t tried making them before. In fact, kebabs made on a tawa have a crisp exterior and a soft melt-in-your-mouth interior that add a whole new dimension to the treats. So next time you plan to host a party, treat your guests with these delectable kebabs.

 

TAWA TALI MACHCHLI

Ingredients

Sole fish fillet: 1 kg

Lemon juice of 06 lemons

Salt to taste

Turmeric: 05 gm

Carom seeds: 05 gm

Gram flour: 100 gm

Red chili paste: 50 gm

Garlic paste: 100 gm

Ginger paste: 50 gm

Rice flour: 20 gm

Kasoori methi: 05 gm

Eggs: 01

Mustard oil: 100 ml

Mustard oil for frying

Chaat masala (to sprinkle): 02 tsp

Lemon wedges: 04

Onion rings: 100 gm

Method of preparation

 

1. Cut the fish into even sized strips/pieces.

2. Marinate it with lemon juice, salt, turmeric and half of the garlic paste. Rest it for 60 minutes.

 

3. For the second marinade, mix the gram flour, salt, dry fenugreek leaves (kasoori methi), mustard oil, carom seeds, chilli paste, ginger garlic paste, rice flour and egg with little water.

4. Gently pat dry the fish to remove extra moisture and mix it in to second marinade.

5. Deep-fry the fish in mustard oil on medium to high heat until crispy. Remove on a paper tissue and sprinkle some chat masala over it.

6. Serve hot with lemon wedges and thinly sliced onion salad and mint chutney.

HARA BHARA KEBAB

Ingredients

Coriander seeds: 03 tsp

 

Cumin seeds: 02 tsp

Water for blanching spinach

Salt: 02 tsp

Sugar: 01 tsp

Coriander leaves: 01 cup

Potatoes (boiled): 04

Chaat masala: 01 tsp

Bread crumbs: 1/4 cup

Corn flour: 1/4 cup

Lemon: 01

Tomato (chopped): 01

Spinach: 50 gm

Green peas: 100 gm

Garlic: 03 tsp

Ginger: 02 tsp

Green chilli: 01

Parsley: 01 cup

Method of preparation

1. Roast coriander and cumin seeds well.

2. In a pan, take water and add salt, sugar, spinach and peas.

3. Let them cook well.

4. Once cooked, drain the water and set them in cold water for some time.

 

5. Run the above mix in a grinder with garlic, ginger, green chilli, parsley, coriander and the roasted coriander and cumin seeds.

6. Make a paste of the above.

7. Take boiled potatoes in a bowl; add salt, chaat masala, the above paste, bread crumbs and corn flour and mix it all together to form a paste.

8. Add lemon to it.

9. Make one-inch balls of the paste.

10. Heat oil for frying and place the balls in it.

11. Fry the balls until greenish brown.

12. Serve hot with garnish of chaat masala, chopped tomatoes and parsley alongside chopped onions, a lemon wedge and mint chutney.

 

MUTTON GALOUTI KEBAB

Ingredients

Mutton minced: 200 gm

Ginger garlic paste: 10 gm

Cashew nut and brown onion paste: 50 gm

Roasted chana paste: 15 gm

Raw Papaya paste: 25 gm

Salt as per taste

Degi chilli powder: 10 gm

Yellow chilli powder: 05 gm

Garam masala: 10 gm

Saffron a pinch

Ghee: 20 gm

Kewra: 05 ml

Rose water: 05 ml

Clove powder: a pinch

Cardamom powder: a pinch

Method of preparation

1. Marinate the minced meat with ginger garlic paste, raw papaya, and brown onion paste, and mix well.

 

2. Add the rest of the spices and mix it all again properly so that all the spices are mixed evenly.

3. Shape mixture into round patties of desired size, and refrigerate for half an hour or so.

4. Heat the ghee in a heavy-based frying pan or griddle.

5. Fry the kebabs over medium heat, browning first one side and then the other.

6. Arrange them on a serving dish, sprinkle lemon juice and serve with mint chutney.

MINT CHUTNEY

Ingredients

Coriander washed without root: 200 gm

Mint leaves: 100 gm

Green chilli: 02

Salt as per taste

 

Large onion (roughly sliced): 01

Water (while grinding) as required

Lemon juice: 02 tbsp

Method of preparation

1. In a food processor, combine the coriander, mint leaves, chilli, salt, and onion and lemon juice. Process it to a fine paste, adding enough water to it to achieve a thick sauce.

2. Once it is done, serve it with the different vegetable and non-veg kebabs.

Culinary hacks

When making kebabs, ensure each piece of kebab is equal in size and thickness for even cooking.

 

Reader’s Corner: If you want any specific recipe, or have doubts that you want cleared, feel free to ask our experts. Send your queries/suggestions to: dcreader@deccanmail.com

 

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Location: India, Telangana, Hyderabad




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