Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...
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Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe. It is made with pounded or broken wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a flavourful combination of exotic spices slow cooked to perfection....
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This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...
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So crispy, tasty and delicious, these Tuna Cutlets make a great evening snack with tea! They are mildly spiced but full of flavour and taste, therefore kids love them. You could even have them as a side for lunch or dinner. They are a lifesaver on days when you run out of groceries or don’t...
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This delicious shrimp biryani prepared in the traditional South Indian Nawabi style, is a a quick one pot dish full of flavour and taste that is unique and loved by everyone. Biryani, a one pot dish Biryani is not a complicated dish with a whole array of innumerable spices and other ingredients put together and...
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This is a delicious preparation of lamb using whole spices and a yogurt based seasoning without any onions or tomatoes. A quick and easy dish packed with flavour and goes well with naan, roti or basmati rice. You’d love this dish because it is full of flavour and taste. It is more or less like...
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This sweet coconut shrimp curry with a subtle taste is a work of labour and love. It is bursting with flavour and at the same time light and delicious.
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These kind of chicken kebabs can be found only at an Afghani restaurant, in fact that’s where I got to taste them for the first time and have been so much in love with them ever since that I resorted to experimenting with the ingredients to get the exact flavour that is so appealing to your taste buds and this is the closest I could get after 3 or 4 trials. Infused with a subtle hint of cardamom & saffron flavour. spiced up with turmeric, coriander, black pepper, some ginger garlic paste and some small green chillies for a little sting, these kebabs are one of a kind. They can be grilled on the barbecue or under a broiler till they are just done, not over done so that they are soft and moist inside when you bite into them. They go so well with naan or rice. You could also roll them in a chapati(flat bread) with some condiments and enjoy them for lunch. So yummy!
Ingredients:
1 lb chicken breasts
1 medium size onion
2 small green chillies
1/2 cup cilantro
1 tsp black pepper
1/2 tsp turmeric
1 tsp coriander powder
6 green cardamoms
1 tsp ginger garlic paste
1 tbs vegetable oil
1 egg yolk
a pinch of saffron
salt to taste
Instructions:
1. Clean, wash and cut the chicken breasts into cubes and towel dry them.
2. Finely chop onion, green chillies and cilantro.
3. Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
4. Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
5. Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
6. Once you are done shaping all of them, baste them with oil. place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
7. Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil. The kebabs should not be over done. They taste delicious when they are moist but cooked.
8. Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
9. Enjoy with naan or roti, salad and chutney.
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