Chicken Seekh Kabab

Since morning I wanted to cook something special for dinner but I wanted to prepare something easy and tasty too. I asked my husband and he suggested to prepare some CHICKEN KABAB. I made my mind and prepared some SEEKH KABAB. Kabab’s are specially from IRAN but now it’s a famous dish in all over the world. There are so many different types of kabab but among all SEEKH KABAB is very old and authentic one.

The specialty of the kabab is you need some minced chicken that makes SEEKH KABAB different from any other kabab. With some very simple ingredients you can easily make this at home. We had a awesome dinner with this SEEKH KABAB hope this recipe will help you to make some nice kabab’s.

Ingredients:

1.Minced chicken: 500 gm.

2.One small onion paste.

3.Few pepper corn.

4.Few cloves.

5.One black cardamom.

6.Two table spoon of bread crumbs.

7.One table spoon corn flour.

8.One table spoon chana dal

9.Two to three chopped green chilies.

10.Chopped fresh coriander leaves: a handful.

11.One table spoon lime juice.

12.One beaten egg.

13.Salt as per taste.

14.Half tea spoon red chili powder. Half tea spoon chaat masala.

15.Oil 2 table spoon.

16. Skewers.

Process:

Pre heat the oven in 475 F.

Make some fine powder with the clove, cardamom, pepper corn and chana dal.

Now in a big bowl add the minced chicken, onion paste, masala and chana dal powder, red chili powder, chaat masala, salt, lime juice, mix well and keep it in refrigerator for 30 mints.

After 30 mints take out the bowl from the fridge now add the beaten egg, bread crumbs, corn flour, chopped green chilies, chopped coriander leaves, one table spoon oil and mix well.

Now make some equal shape balls with the mixture and now pat the mixture with hands onto skewers and shape like kababs. (If you using bamboo skewer please soak them into water for 10 mints).

Now place the skewers in the grill rack and grill it for 15 to 18 mints or till it done.

Now take out the rack from the oven, the juicy tasty SEEKH KABAB is ready, sprinkle some lime juice and chaat masala on top and serve hot.

Chicken Reshmi Kabab

In this cold winter we love to celebrate our weekends with some hot and spicy snacks. Most of the weekends we have gatherings sometime in my place sometime in friends' place. Last week we had a small get together in one of my friend's place and they told me to prepare some chicken snacks. But I was really not in a mood to cook which would take lots of time. So I chose an easy recipe CHICKEN RESHMI KABAB, an authentic kabab which melts in mouth.

All my friends love the kababs so I thought to share my recipe with all my followers. You just need the proper ingredients then you can easily make this KABAB, a perfect snack Item for any party.

Ingredients:
For first round marinating:
1.Chicken brest: 1 lb.
2.Black pepper powder: 1 tea spoon.
3.Red chili powder: 1 tea spoon.
4.Kasoori Methi: ½ tea spoon.
5.Orrange food color: Few drops.
6.Cumin Powder: ½ tea spoon.
7.Garama Masala Powder: ½ tea spoon.
8.Meat Tenderizer: ½ tea spoon. 
9. Salt as per taste.

For second round marinating:
1.Haeavy cream: 1 ½  table spoon.
2.Shreded Mozzarella Cheese: 2 table spoon.
3.sour cream: 1 ½  table spoon.
4.Ginger Garlic paste: 1 table spoon.
5.Lemon juice: 1 table spoon.
6.Oil : 1 table spoon.

Process:

Wash and clean the chicken breasts now cut them into some thin long stripes.

Marinate the chicken stripes with the first round marinating ingredients as mentioned (from 2 to 9). And keep it aside for 30 mints.

Now in a bowl add all the second round marinating ingredients together and mix well.

Now put the chicken stripes into the bowl and mix well.

Now Skewer the chicken pieces. Just skewer the chicken pieces from one end to another end. (If you using bamboo skewer please soak them into water for 10 mints).

Now Place the skewers in an oven proof tray and cook them in a preheat oven for 15 to 20 mints in high temperature.

Your easy CHICKEN RESHMI KABAB is ready serve hot with few drops of lemon juice and Onions.

Kolkata Style Chicken Cutlet: A Simple One.

It’s a busy middle of the week, most of the afternoon’s I spend with my daughter in her play school. Same as today, it’s a kind of exercise for me just running behind her all the day. While coming from her play school I and one of her friend's mother - we both went to a new grocery store in our locality. And I found some nice sliced CHICKEN FILLET exactly perfect for CUTLET.  So I just grabbed few chicken fillets from the store and made some KOLKATA STYLE CHICKEN CUTLET.

 Today while making the CUTLETS I went to my college days when we all friends used to go to a special shop in COLLEGE STREET just to have the CHICKEN CUTLETS. 

Ingredients: 
1.Chicken fillets: 4 pieces.
2.Onion juice: 3 table spoon.
3.Ginger juice: 1 tea spoon.
4.Garlic juice: 1 tea spoon.
5.Lemon juice: 1 tea spoon.
6.Pinch of Black pepper powder.
7.Pinch of Red chili powder.
8.Pinch of Chaat masala.
9.One grated green chili.
10.Salt as per taste.
11.One beaten egg.
12.One table spoon all-purpose flour.
13.Two table spoon bread crumb.

Process:

Marinate the chicken fillets with the ingredients no 2 to 10 for 4 to 5 hours.

Now take each fillets rub some flour on them, next dip the fillets into the beaten eggs and finally roll them into the bread crumbs.

Now keep the fillets in refrigerator for 30 mints.

Now fry them in medium heat till both the side turn golden brown. Remove from heat and soak the extra oil in a paper towel.

The CHICKEN CUTLET’S are ready, serve hot with Salad, Mustard sauce and tomato ketchup. Enjoy your CHICKEN CUTLETS.

Egg Chicken Kathi Roll: A Famous Street Food From Kolkata

I think among all foods we all love street foods the most, because there are so many varieties in street foods. India is famous for street food, form north to south and east to west there are different variety of street foods. Mumbai is famous for juhu chopati where people actually go to have different street foods, so as Kolkata where you will get the good street food and that too in very cheap rate. I am Bengali and belong to Kolkata just for that I am not saying that because I came across so many people who asked me about the food of Kolkata streets. 

Among all the street foods my all-time favorite is CHICKEN ROLL; there are few shops near my home where people just come to have the various rolls like EGG ROLL, CHICKEN ROLL, MUTTON ROLL, PANEER ROLL, VEG ROLL, PRAWN ROLL etc. And if you order for your roll I think before 30 mints you will never get your order. What I love about chicken roll is the crispness off the paratha and the yummy chicken bites. Tried to make something like that to cherish my old evenings, but I made EGG CHICKEN ROLL so at a time you will able to have EGG ROLL+ CHICKEN ROLL.

Preparation time: 10 mint.
Cooking time: 20 mint.

Ingredients:
For paratha:
1.All-purpose flour: one cup. (for four egg chicken rolls)
2.Pinch of baking powder.
3.Pinch of salt.
4.Pinch of sugar.
5.Three tea spoon sunflower oil.
6.Water.

For roll stuffing:
1.Boneless chicken bites: 200 gm.
2.One large red onion sliced.
3.One green bell pepper sliced.
4.One pieces of lemon.
5.Four chopped green chilies.
6.Chaat Masala, Red chili powder, Black pepper powder (half tea spoon of each item.
7.One tea spoon ginger garlic paste.
8.One tea spoon curd.
9.Salt and sugar as per taste.
10.Four eggs.

Process:

Wash and clean the chicken bites, now marinate them with curd, some black pepper powder, some red chili powder, salt, some oil and lemon juice for 10 mints.

Now grill the chicken bites in high temperature of your oven for 10 mints or till the chicken bites are cooked properly. (You can skewer the chicken pieces or just leave them in a greased pan and try to place them separately don’t overlap).

Now add some oil in a vessel and slowly add the sliced onions and sliced green peppers and fry in high flame for some time.

Now reduce the heat and add the ginger garlic paste and fry for some time.

Next add rest of the red chili powder, black pepper powder, the chaat masala with some salt and sugar and mix well.

Now add the grilled chicken bites and cook for another 5 mints, your roll stuffing is ready

Make dough with all the paratha ingredients, the dough need to look smooth and shiny. Make four equal size balls with the dough.

Roll a round shape big size paratha with help of a rolling pin, Now fry each paratha with some oil.

Now take an egg to be beaten with some salt, add some oil in a pan and slowly add the beaten egg to make a round shape omelette. When the lower portion is cooked properly place a fried paratha on the top of the uncooked side of the omelette and fry slowly. 

Now turn the paratha you can see that in one side of the paratha the omelette got attached so nicely, and you can also eat this as EGG PARATHA which is really yummy with some salads and sauce.

Now do the same with rest of the parathas, now place the paratha in a butter paper  and the side on which you have put the egg should be on the top. In the middle of each paratha add the chicken stuffing; now sprinkle some green chilies and some lemon juice on top of the stuffing. 

Now roll the parathas with the paper and wrap the lower portion.

The yummy EGG CHICKEN KATHI ROLL is ready serve hot otherwise the test will become light.

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.

Chicken Korma

Few words are only enough to describe a perfect dish. Like KORMA this name only gives your dish a nice attraction. Previously I posted EGG KORMA AND FISH KORMA but I never prepared CHICKEN KORMA before. So I thought let the series get completed - EGG FISH CHICKEN the KORMAs entire are on my list now.

CHICKEN KORMA is a North Indian dish especially in this dish they use lots of fresh curd. And the gravy is thick and creamy. We enjoyed our last night dinner with CHICKEN KORMA and homemade ROTI. A easy preparation but this dish definitely satisfies your taste buds.

Preparation time: 10 mints.

Cooking time: 10 mints.

Ingredients:

1.Boneless Chicken : 500 gm.

2.One medium size sliced onion.

3.One small chopped tomato.

4. One tea spoon ginger and garlic paste.

5. Clove 2, cardamom 2, One cinnamon stick, pinch of shah jeera,

6.Few cashew nuts. Few almonds.

7.One tea spoon poppy seeds.

8.One table spoon curd.

9.Turmeric powder, Red chili powder, Coriander powder (half tea spoon of each item).

10.Pinch of garam masala powder.

11.Salt and sugar as per taste.

12.Sunflower oil for cooking.

13.Half tea spoon ghee.

Process:

Wash and clean the chicken now marinate the chicken pieces with ghee, salt red chili and coriander powder for 2 to 4 hr. (better to marinate overnight).

Now add some oil in a vessel and add the sliced onions and tomato and fry till the onions are become brown. Now remove from heat and make a smooth paste, add the curd into the fried onion mixture.

Now make a paste with cashew nuts, almonds, poppy seeds and shah jeera with some water and keep it aside.

Now add some more oil in the vessel and add the clove cardamom and cinnamon stick now add the marinated chicken pieces and stir for some time in high heat.

Now add the curd onion mixture, turmeric powder some salt and sugar, mix well.

Cook for some time with a lid, now remove the lid and some warm water and cook in low heat till the oil come out.

Now add the cashew+almond+poppy seeds+shah jeera paste and mix nicely. Add some more water and cook for 3 to 4 mints with lid.

Now remove the lid and add the garam masala powder and few drops of ghee(optional).

Your CHICKEN KORMA is ready serve hot with ROTI OR RICE.

Prawn or Shrimp Batter Fry

Evening snacks is a big headache in my home. Every day after coming from office my husband wants to have some snacks, sometime I give him some ready made snacks to have. But daily you just can’t adjust with all the ready made stuffs. I love to prepare some easy snacks also. But most of the day we don’t have enough time to make snacks so this kind of an easy snacks are always a better option for us.

I was having some prawns at home so wanted to prepare something with that, so very quickly I prepared some PRAWN BATTER FRY. And they are just too good. It’s a heavenly feeling to have that crispy BATTER PRAWNS. A very easy a nice recipe for any party, try this at home and serve with cold drink.

Preparation time: 10 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.Prawns: 15 to 18 pieces.
2.One egg.
3.One table spoon all-purpose flour.
4.One table spoon corn flour.
5.Half tea spoon red powder.
6.Half tea spoon black pepper powder.
7.Some salt.
8.Half cup crashed cornflakes.
8.Sunflower oil for deep frying.

Process:

Wash and clean the prawns. Sprinkle some salt into that washed prawns.

Now take one bowl and add all the ingredients (except prawns and oil) and make a smooth batter if needed add some water also.

Now dip the prawns into that batter and roll them into the crashed cornflakes and deep fry them in low flame. 

Soak the extra oil in a paper towel and serve hot with some tomato ketchup.