Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts

Oct 7, 2020

Elephant Yam 🍠 Kebab | ಸುವರ್ಣಗಡ್ಡೆ ಕಬಾಬ್ | सुरन के कबाब



200 gms Elephant Yam / Suran (cut into cubes) 1 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1/2 Cup Corn Flour Oil for deep fry Salt per taste


1. Boil water in a pot. Add yam. Cook until fork tender 2. Drain yam and wash in cold water (this helps to remove oxalyic acids which causes itchyness) and set aside 3. Mix all the dry ingredients - corn flour, red chili powder, turmeric powder and salt 4. Add the dry ingredients to yam and toss well, so that they are evenly coated with the flour mixture 5. Heat oil in a heavy bottomed utensil 6. Drop the coated yam to the oil. Fry until it turns to deep red color and when it stops to bubble 7. Remove from oil and use a paper towel to drain excess oil 8. Serve hot

Nov 21, 2013

Dahi Kebab | Curd Kebab

I came across a new recipe called Dahi Kebab. Initially, I got confused with dahi vada and when I scrolled down to read the recipe I was fascinated that main ingredient for this recipe is hung curd.  I have never imagined  transforming curd to kebab. This recipe has its influence from Mughal Cuisine. 

Since I was new to this dish, I searched for this recipe online and each have their own version. As I wanted to keep this recipe simple, so used the ingredients that used almost everyday. 

If the hung curd is ready, the recipe is pretty much simple and can be made in less than 30 minutes.


For hung yogurt-
1 ltr of Yogurt made from whole milk
Cheese cloth

For the Kebab- (makes about 8 kebabs)
2 Cups of Hung yogurt 
1/4 cup of Besan (chickpea flour)
1/2 Red Onion, finely chopped
5 Green Chilies, finely chopped
Handful of Cilantro, finely chopped
2 Sprigs of Mint, finely chopped
1/4 tsp of Ginger garlic paste (optional)
Oil for Pan fry


  • Place the cheese cloth in a colander with ends hanging over. Place the yogurt at the center of cheese cloth. Gather all the ends and tie it up. Now hang the cheese cloth under the kitchen tap and leave it hanging for atleast 4- 6 hours. Untie the twine around the pouch and scoop the yogurt
  • In a sauce pan, roast besan in low heat until starts changing color and return the contents to a mixing bowl
  • Now add remaining ingredients listed under Kebab except for oil. Knead well with a ladle (could be little messy) 
  • Now pat your hands with water. Scoop out a portion of Kebab mixtures and roll them into patties
  • Place the patties on a preheated pan with a little oil on it. Roast it in medium heat until it turns brown on both the sides
  • Serve hot with hot sauce and sprinkle chat masala on it

Sep 10, 2013

Murg Hara-Bhara Kebab

I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.



200 gms Chicken Breasts, cubed 1 inch
1 bunch Coriander leaves
3 green chilies
1/2 tsp Pepper powder
1/2 tsp Fennel seeds
1/4 tsp Cumin powder
3 Garlic cloves
1/2 cup white Vinegar
3-4 tsp oil for smearing
1 red onion, cubed,  1 inch


  1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
  2. Marinade chicken with this paste for 1 hours
  3. Soak skewers in water for 45 minutes
  4. Thread marinated chicken pieces and red onions alternatively
  5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving
        6. Serve hot

Jun 27, 2013

Chicken Haryali

If you are in good mood for good food, then don't miss this recipe Chicken Haryali. This is one kebab recipe that I am always eager to eat.  Marinated chicken is slowly cooked until it is crisp and tender. It is very moist and juicy when it fresh from oven. 

Traditionally, chicken drumsticks are threaded in skewers and slow cooked in hot clay oven. But you can prepare this dish easily in a oven. Its very inviting and scrumptious recipe. Don't miss trying out this luscious dish!!


4 Chicken Drumsticks

For marinade
1 cup Hung yogurt
2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
1 tsp Ginger- Garlic paste
1 tsp Cumin powder
1/2 tsp pepper powder
1 tsp Lemon Juice
1 tsp Oil


  • In a large mixing bowl, mix all the ingredients listed under marinade. Apply marinade mixture all over chicken drumsticks and refrigerate for at least 2 hours
  • Preheat oven to 200 degree C
  • Place marinated chicken drumsticks in a baking tray and close it with a lid. Cook for 30 minutes 
  • After chicken has cooked, place chicken drumsticks on the grill rack and turn heat up to 300 degree C. Cook for 15 to 20 minutes until it is brown and crisp
  • Serve hot with lemon wedges and onion slices. Sprinkle some chat masala to add more flavors

Jun 17, 2013

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.


For kebab
250 gms Chicken breasts, cut into strips
1/2 tsp of Ginger- Garlic paste
1/2 cup Corn flour
1 egg beaten
1/2 tsp salt
1/2 tsp Chili powder
1/4 tsp pepper powder
1/2 lemon
Oil for deep frying

For seasoning
4 tsp oil
1 tsp ginger juliennes
1 tsp garlic minced
3 green chilies, cut lengthwise
1 sprig of curry leaves
Juice of 1 lemon


  • In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
  • Heat oil for deep frying
  • Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
  • In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
  • In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
  • Serve hot with onion rings and lemon wedges 

Raw Banana Kebabs

Raw banana kebabs  is a new recipe which I learnt from my dad. My Dad's style of cooking is -  simple ingredients with magnificent flavors. 

This is a very simple kebab recipe. Raw bananas are coated with spiced batter, which is then deep fried and served with freshly sliced onions. 


1 Raw Banana, (peel just outer layer of skin) cubed
1 1/2 tsp Corn Flour
1/2 tsp Rice flour
1/4 tsp Red Chili powder
1/4 tsp Paprika
1/4 tsp Pepper
1/2 tsp Ginger- Garlic paste
Oil for deep frying
Chat Masala
1 Onion, thinly sliced
Juice of 1/2 lemon


  • In a large mixing bowl, mix corn flour, rice flour, red chili powder, paprika, pepper, ginger - garlic paste and adjust salt as per taste. Sprinkle little water and make a smooth batter; not too think not thick

  • Add raw banana cubes

  • Heat oil for deep frying
  • Gently leave raw bananas one by one in hot oil. Fry in medium heat evenly until it turns brown

  • Drain excess oil using absorbent paper
  • Sprinkle some chat masala and lemon juice on top and serve hot with sliced onions

Jun 6, 2013

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)


12 Chicken Drumsticks (or chicken breasts)
5-8  Garlic cloves
1 inch piece of ginger
1 tsp Red Chili powder
1/2 tsp Paprika (optional)
1/2 tsp pepper powder
1/2 tsp Cumin powder
3/4 cup White vinegar
Juice of 1 lime (optional)
Chat masala (optional)


  • In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

  • Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

  • Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

  • Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

  • Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
  • Serve hot with lemon wedges and salad

Apr 17, 2013

Chicken Satay

"Chicken Satay" is a popular recipe of Thai - Cuisine / Malaysian Cuisine. Whenever I go to a Thai restaurant, this is one appetizer that I always order. 

It is prepared using chicken marinated using fresh herbs like lemon grass, ginger, garlic and a variety of sauces. Stay can also be prepared using lamb, beef or pork. But "Chicken Satay" is more crowd pleasing appetizer than any other meat satay.

The recipe and ingredients is simple and easy to follow.


1 lb Chicken Breasts, cut into strips (about 8 nos)
8 Skewers
4 Cloves Garlic, minced
1 inch Ginger, minced
2 Green Onion, minced
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
1 tsp dark Soy Sauce
2 tsp Fish Sauce
1/2 Lemon


  • Soak skewers in water for 45 minutes

  • Crush minced ginger, garlic and green onions together

  • Add coriander powder, cumin powder, turmeric powder, soy sauce, fish sauce, juice of half lemon and adjust salt as per taste. Mix well

  • Pour the sauce mix over chicken breast and coat it evenly 

  • Refrigerate for 1 hour
  • Now thread marinated chicken breasts using skewers
  • Place the skewers on a preheated grill or a griddle

  • Roast them even on both the sides. Together it takes about 15 to 20 minutes. Smear oil   if required
  • Serve hot with grilled vegetables or peanut sauce
Tips --
  • One of the main ingredient of Chicken satay is lemon grass. Due to non availability of lemon grass, I have used green onions and lemon juice. 
  •  For Curry powder, I have used coriander powder, cumin powder and turmeric
  • To increase level of spiciness, either green chili paste or red chili flakes can be added to this recipe

Apr 10, 2013

Ocean Perch Fritters

If you are in good mood for sea food, then look out for "Ocean Perch". It is very tasty and tender with lot of moisture. Also, its very healthy and economical and saves your time in cooking.

This recipe is deep-fried and requires marination. The initial steps of this recipe can  be prepared in advance and helps to save your time.


5 Ocean Perch fillets, cut into 2X2 inch pieces with the skin
Oil for deep frying

For Marinade-
1 tsp Fenugreek seed powder
2 Cloves of garlic, minced
1 small piece of Ginger, minced
1 tsp Kashmiri Red Chili powder or Spanish Paprika
1 tsp Rice Flour
1 tsp Oil


  • In a mixing bowl, mix fenugreek seed powder, ginger, garlic, kashmiri red chili powder, oil and salt. 

  • Add ocean perch fillets to mixing bowl and mix well

  • Refrigerate for 1 to 2 hours
  • Add rice flour just before deep frying and mix well

  • Heat oil for deep- frying in a heavy bottom vessel. Add fish gently to the oil. Fry on both the sides in medium- high heat setting. Use a paper towel to drain excess oil

  • Serve hot

Instead of refrigerating fish, you can freeze it for later use. Thaw fish just before deep frying. 

Apr 5, 2013

Ocean Perch Fry

Very simple recipe flavored with coriander leaves, lemon and spiced with green chilies.


 6 Ocean Perch fillets
1 small bunch of Coriander Leaves | Cilantro
3 Cloves of Garlic
1 inch Ginger
4 Green Chilies
1/4 tsp Turmeric
1/2 tsp Rice flour 
1 Lemon 
2 tsp Grape seed oil


  • Using a blender, make a coarse paste of ginger, garlic, coriander leaves, turmeric, salt and lemon

  • To this paste, add rice flour and mix well

  • Apply this paste over ocean perch fillets and refrigerate  for 45 minutes

  • Heat oil in a pan. Gently place ocean fillets in a greased pan. Pan fry fillets evenly on both the sides

  • Serve hot with lettuce salad and lemon wedges

Apr 3, 2013

Murg Bhanjara Kebab

Crowd pleasing spicy appetizer with conglomeration of different spices and herbs.


Cornish hen / Boneless chicken / Chicken drumsticks
2 tsp Curd
1/2 tsp Lemon juice
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Coriander Seeds
1/2 tsp Sesame Seeds
1/2 tsp Red Chili powder
4 Cloves of Garlic
1 inch Ginger
3 Green chilies
1 small bunch of Mint


  • Dry roast mustard seeds, cumin seeds and coriander seeds. Grind them into fine powder (spice powder)

  • Make a paste of ginger, garlic and green chilies
  • In a mixing bowl, add curd, spice powder, lemon juice, red chili powder, ginger-garlic-chili paste and finely chopped mint. Adjust salt as per taste. Mix well

  • Smear this paste on chicken and massage well. Sprinkle some sesame seeds on top of chicken. Refrigerate for 1 hour

  • Preheat oven for 350F
  • Place chicken on a baking tray inside the oven and cook for 1 hour

  • Serve hot

  • You can use any portion of chicken. I have used whole Cornish hen, because the meat is tender and it cooks fast. Other wise, chicken breast, chicken drumsticks can be used. But the cooking time varies