Seekh Kebab

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Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong!

Couple of things to remember
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides

Ingredients
1 lb lean ground beef
2 tbsps Garam Masala (2-3 Bay leaves, 10 peppercorns, 10 cloves, cardamom, cinnamon, star anise and mace
1 tsp onion powder
1 tsp dehydrated onion
1 tsp raw mango (amchur powder)
1 tsp turmeric powder
1 tsp chilli powder
2 tsps Green paste - 1/2 cup each coriander and mint, piece of ginger, 2 chillies and oil
1 tsp dried fenugreek  leaves or Kasuri methi
salt

Process
Add the meat to a bowl and add some salt
Grind up the ingredients to make the Garam Masala and add to the meat
Add the onion powder , dehydrated onion, raw mango, turmeric and chilli powder
Add 2 tsps of the green paste and work the protein like you're making a dough
Using equal amounts of the mixture, add to the middle of a metal skewer and press to form a seekh kebab
Cook over hot coals for 10 - 15 mins

Watch the step by step video. Click here

Chipotle Kebabs

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My friend, Ravish Kohly shows you how to make a mouthwatering marinade with Chipotle and other spices and tips and tricks for the perfect BBQ. These are so succulent, it's definitely worth a try!

Ingredients

1 lb boneless chicken thigh

1 tbsp Worcestershire sauce
4 tsps ground chipotle powder

4 tsps ginger garlic paste

4 tsps tomato paste

2 tsps garlic powder

1 tsp turmeric powder

1 tsp garam masala

2 tsps onion powder

Salt

Oil

Process

First marinade - add some salt, oil and Worcestershire sauce to the chicken.

In a food processor add the chipotle powder, ginger and garlic paste, tomato paste, garlic powder, turmeric and garam masala and grind to a thick paste in a little oil.

Add the paste to the chicken and add 2 tsps of onion powder and work the protein to make it tender.

This can be left to marinate in the fridge for 2-3 days by adding some vinegar to the meat if required.

Best over hot charcoal, skewer the meat and cook for 10 - 15 mins on metal skewers turning to prevent burning.

Simply snip of any burned bits with a kitchen scissors.

Watch this full recipe on video http://bit.ly/chipotlekebabsvideo

 

Chakli

This is one of my favorite snacks! It's cripsy and delicious and you cannot stop eating it. This is pretty popular all over India and goes by so many names, Chakli, Sakli, Murukku, Chakri. The recipe also varies quite a bit, some are made with rice flour and some are made with flour. I've never met a Chakli I didn't like, however I do favor the lighter tasting rice flour and butter version. The recipe and ingredients are simple but you do need a Chakli press which is similar to a Spritz cookie gun. I've never tried using the gun for this snack but feel free to see if it works!

Ingredients
1/2 cup urad dhal, washed, soaked for minimum 6 hours and boiled till it's still holding it's shape but mushy.
2 cups rice flour
Salt
1/2 tsp hing (Asafoetida)
1 tsp red chilli powder
1 tsp red chilli flakes
4 tsps butter
water only if required


Process
The cooking time for the Urad dhal will depend on the process of cooking. If you're using a pressure cooker, it's almost done before the first whistle. If you're just boiling it in a pot, cover it and cook for about 20 mins.

Drain most of the water.

Process the urad dhal till it forms a puree. Cool

In a food processor with a dough attachment add the rice flour, hing, salt, chilli powder, chilli flakes and the butter.

Add the pureed Urad dhal a little at a time forming a nice dough

You shouldn't need any additional water but if your dough is dry, add a little bit.

Chill the dough.

Add to a Chakli press and in a clockwise or anti clockwise motion start spiraling on a piece of parchment paper.

Fry in hot oil for a few minutes.

Make sure it's completely cool before taking it out and storing in an air tight container.

Green Masala Chicken Curry

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This has always been one of my favorite staple curries. The magic lies in the green masala that I often prepare ahead. The curry is spiced right up and then cooled right down with some coconut milk.

Ingredients

1/2 recipe Green Masala (approx 1 cup)

1 full chicken about 2 1/2 lbs

1 large sliced red onion

1 large green chilli sliced

2 tsps cumin powder

1 tsp turmeric(haldi) powder

1 tsp salt

1 tsp pepper

2 Roma tomatoes chopped

400 ml coconut milk

3-4 tbsps oil

Heat some oil, and fry the onions and chillies for roughly 3 mins. 

Add all the powdered spices. 

Add the green masala and cook for a few mins and then add the salt and pepper.

Add the chicken and fold in the masala.

Add the tomatoes.

Add the coconut milk.

Cover and cook for 30 - 45 mins, stirring frequently.

Chicken Tikka Masala (Murgh Tikka Masala)

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Chicken Tikka Masala is a very popular Indian dish and we're not the only country claiming it's origin. Pakistan believes that they invented it and Britain proclaims that it is their National dish. While they fight it out, let's learn how to make it.

While the ingredients are very similar to Butter Chicken(Murgh Makhani), there are some distinct differences. To me Tikka Masala is a more intense and robust sauce compared to Butter Chicken which is more mellow. Everywhere I've enjoyed this dish, it is served tossed with green peppers(capsicum) and onions.


1 lb boneless cubed chicken breast or thigh meat
Tandoori marinade – Find recipe on kravingsblog.ca or use tandoori ready made spice blend, yogurt and salt.
1/2 green pepper, deseeded and cut in cubes
1/2 small onion quartered

For the gravy
1 medium red onion halved and chopped
5 cloves
1 inch stick cinnamon
2 green cardamoms seeds removed.
3 green chilies chopped
8 garlic cloves roughly chopped
1 inch piece fresh ginger roughly chopped
1 tsp sugar
1/2 tsp red chili powder
1 tsp turmeric (haldi)
2 tsps garam masala powder
2 tsps tomato purée
1 large red tomato chopped(approx a cup)
1/4 cup chopped coriander (for garnish - optional)
2 tbsps heavy cream

Marinating the chicken
The chicken needs to be smothered in a tandoori marinade. You can either use the fantastic marinade recipe I posted earlier at kravingsblog.ca/ifoodtv.com/kravings-blog OR use prepared Tandoori powder and yogurt. Try to keep the chicken marinated for a few hours but overnight is preferred. Skewer the chicken and half cook on a bbq (you can fry or use the oven as an option). I cook it till half done so it is seared but still has enough juices to contribute to the gravy. While the BBQ is on and hot also skewer the green peppers and onions and bbq them for a few minutes till slightly smoky and charred. Leave aside to cool.

In a saute pan add some oil and when hot add the onion, chillies, ginger and garlic. Add the whole spices. Saute till the onions are golden brown. Add sugar and continue to cook. Then add all the spice powders, followed by the tomato puree. Add the chopped tomatoes and mix. Cover and let the gravy cook for a few minutes. Add salt to taste. Reserving a few tablespoons in the pan, add the mixture to a blender and blend. Return to the pan and turn the heat on. I reserve a bit of the gravy because I like the silky softness of the gravy to have some texture, this is a personal preference.

When the gravy starts to bubble, it’s time to add the chicken and mix. Cover and cook for about 5 – 7 mins till the chicken is well done. If the gravy is to thick, add a little water. Add the green pepper and onion cubes and mix. Finish with the cream and garnish with chopped coriander.

Nihari or meat stew

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I’ve been married to my muslim husband for close to 15 years. I had heard stories about the traditional nihari which is a gravy made from a special cut of beef with large bones. Traditionally this dish is cooked for hours by the women of the family that take turns to stir the meat. The result is a delicious gravy with melt in your mouth meat that is served on special occasions.

I must have heard "why don't you make Nihari" many many times but never tried it for fear of failing. Then the inevitable happened. I opened the refrigerator and saw a bag marked "Nihari meat". I then realized that it was time for me to sink or swim. I immediately called my good friend Lubna who translated a recipe from her family cookbook and written in Urdu. For that I am truly grateful. I've amended the recipe to make it easier, if you're brave like I had to be that day, give it a try.

This is an absolute favorite in my household and over the years I've changed this recipe a bit to make it my own. What once seemed like a Herculean task, I can now prepare wih my eyes closed and I hope that the video makes this easy for you to tackle.

5 pounds Nihari meat - Marinated in 2 tbsps ginger and garlic paste, lemon juice & salt

(Nihari meat is cut in big chunks and contains large pieces of bone. You need these bones for the gravy, you can remove these later. You can also use bone in mutton or lamb)

2 tbsps ghee

2 medium red onions sliced

3 black cardamoms

3 star anise

5 cloves

2 tsps each turmeric, chilli powder, garam masala, cumin powder and fennel powder

1/2 cup tomato paste

Salt

Water

For the garnishes

Julienne of ginger and garlic

Sliced chillies

Chopped Coriander

Lemon and/or lime wedges

Fried onions

Heat a few tbps of ghee or clarified butter in a saute pan bit enough to hold all the meat. Add the onions and then the whole spices and saute till the onions are nice and golden brown. Remove from the pan to make room for the meat. Sear the meat on both sides and then add all of the powdered spices. Add the tomato puree, salt and  some water and cook for about a half hour. You can continue cooking this on a low flame for about 6 hours or like me, transfer this to a crock pot and leave it on low for 6 hours to overnight. The result is this delicious intense flavour and is fall of the bone delicious. Serve with an assortment of garnishes and let your guests pick and choose what they like to top their Nihari with. You can eat this with rice, but it's best eaten with rotis or naans.

Saag Gosht

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This is also known as Palak Gosht, Hara Gosht or Lamb Saag but what’s in a name? This is really just meat cooked in a delicious spinach gravy till it’s fall apart good.

2 pounds Lamb leg or shoulder with bone (can use mutton or beef)
salt
pepper
Juice of one lemon

1 medium red onion sliced
5 cloves garlic sliced
1 inch stick ginger sliced
3 green chilies chopped
1 tsp each coriander, garam masala, chili and turmeric powder
2 bunches young spinach
Salt

Pepper
1 cup water(add more if required)

Marinate the meat with salt, pepper and lemon juice preferably overnight. Saute the meat till golden brown. In another pan, saute the onions, add the ginger and garlic and then the chillies and fry till cooked. Add all the powdered spices. And mix. Then add the washed spinach. Cook till the spinach wilts and reduces in volume. When the spinach is cooked, remove the mixture, let it cool and then grind it. Return the ground spinach paste to the pan, turn on the heat and add a cup of water. Add the meat. Cover and cook for an hour stirring at intervals. Add salt and pepper to taste and some more water if required. Serve with rice or rotis!

How to make Tandoori Chicken

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There's nothing like the taste of a delicious Tandoori Chicken drumstick, fresh off the grill. Marinate them Tandoori style and you have a winner on your hands. You can make the marinade a day ahead and marinate the wings overnight.

Tandoori Marinade
350 gms plain yoghurt
1 tbsp chilli powder
1/2 tbsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves, turmeric & black salt
2 tbsps each ginger and garlic paste
1 tbsp oil
1/2 tsp red food color
1/2 cup chopped coriander

10 chicken drumsticks
To make the marinade, just mix all the ingredients together. Marinate the chicken overnight and cook on a hot grill for 10 - 15 mins on each side. Brush with oil in between to keep it from sticking to the grill. View Video

Red Masala Lamb Curry

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This is a delicious gravy made using a red masala paste and other spices.


2 pounds lamb shoulder cut in small cubes.
1 onion chopped fine
3 tbsps red masala paste - view video
2 tbsps coriander powder
1 tsp cumin seeds
1 tsp ground pepper
2 tbsps each ginger and garlic paste
2 tomatoes finely chopped
1 potato cubed and fried
Salt
Oil


Heat some oil and fry the onions till golden brown. Add  3 tbsps of red masala paste to the hot oil. Add the cumin seeds, coriander powder, pepper and 2 tbsps each of ginger and garlic paste. Add the lamb and stir in with the gravy. Add the tomatoes and cook covered for about 40 minutes. Stir and watch this at intervals and add water.  Fry some potatoes and add to the gravy and serve.

Fish & Shrimp Biriyani

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Biriyani is usually a long process especially when you’re cooking meat or chicken. If you’ve attempted this before, you know this is not something to take on during the week. Because my last minute guest loves biriyani, I decided to go a jaldi five (quick version) using fish and shrimp since both of those cook very fast. You can mix the two, make only fish or only shrimp. Totally up to you!

3 cups Basmati rice soaked for minimum 1/2 hour, washed and drained
1 tbsp Ghee(clarified butter)
1 stick of cinnamon, 2 bay leaves, 4 cardamoms and some cloves

1 lb Basa fillets cut in cubes
8 oz Tiger or White Shrimp
1 tbsp each cumin, turmeric, red chilly and garam masala powders
1 tbsp each ginger and garlic paste
2 medium red onions sliced
2 medium tomatoes chopped
2 small chillies sliced
Pinch of saffron strands soaking in 1/2 cup of milk(optional)
3/4 cup each fresh mint and coriander
1/2 tsp yellow powder food coloring


In a pot heat the ghee(clarified butter) and add the whole spices. Add about 6 cups of water and bring to a boil. Add salt to taste and the basmati rice. Cook till half done for about 10 – 15 mins, Strain all of the leftover water if any.

Heat some oil in a pan and fry the onions till golden brown. Remove from heat and reserve half for the garnish. To the same pan add the fish and then the shrimp. Just saute the fish till it’s sealed all over and remove from heat. Save any juices that come out of the fish and shrimp. Add half the onions back in the pan and follow with the ginger and garlic paste, tomatoes and chilies. Add the powdered spices, salt, stir and cover for a few mins. Be sure to watch the pan and add a little water if necessary. Add the fish back in, cover and cook for 7-10 mins.

Heat the oven to 350 degrees. In an over proof deep dish we are ready to layer the biriyani. I will typically not make more than 4 layers – 2 gravy and 2 meat. The more layers you make the heavier the mass and the grains don't get a chance to fluff out. Also don’t over crowd your pot. The rice is only half cooked and still needs room to grow. Start with a layer of fish and shrimp with gravy, over that add a layer of rice and all of the saffron strands soaked in milk. Then add another layer of fish and shrimp with gravy and top with the final layer of rice. Add powdered yellow food coloring and all of the reserved fried onions. Tightly seal the pot with some foil and place a heavy lid over it. Cook this in the oven for 30 – 40 mins. 

When done open the foil, allow the steam to fully escape before fluffing the rice with a fork. Mix in mint and coriander leaves before serving.

Bangalore Phal

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This is my husbands favorite dish and very popular in Bangalore, India. Lamb, mutton or goat is slow cooked in a delicate coriander gravy. This is not to be confused with the British Phaal which is known to be the worlds hottest curry and is made in a red gravy.

2 lbs lamb or mutton(mutton is older sheep)
Large bunch of coriander - about 3 cups roughly chopped
2 red onions sliced
2 tbsps each ginger and garlic paste
4 green chillies
Juice of a lemon
2 tsps each garam masala, turmeric and cumin powder
1 tsp black peppercorns
Salt
Water as needed
Oil

Fry some onions till brown and caramelized in some hot oil and keep aside. In a food processor, add the ginger and garlic paste, the coriander, the peppercorns and grind it to a smooth paste, add water if required.

Keep half the mixture aside and use the other half to grind the caramelized onions. Heat the pan again and add all the the powdered spices, the green chilies and the coriander and onion paste. Fry this for a few minutes. Add salt and the meat, cover and cook.

Check on this at regular intervals and add water and salt as required. Depending on the kind of meat you are using, it can take from 1 – 2 hours till the meat is tender. You can use the pressure cooker as an alternative. I find the color of the gravy changes when you do so and is more watery, so I prefer to just slow cook it but if I’m in a rush, the pressure cooker is the best way to go.

Tandoori Chicken Wings Video

Enjoy the video! Click here for the full recipe. 

Tandoor Chicken Wings

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Who doesn't love Chicken Wings? Marinate them Tandoori style and you have a winner on your hands. You can make the marinade a day ahead and marinate the wings overnight.

Tandoori Marinade

350 gms plain yoghurt
1 tbsp chilli powder
1/2 tbsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves, turmeric & black salt
1 tbsp oil
2 tbsps each ginger and garlic paste
1/2 tsp red food color
1/2 cup chopped coriander


1 kg or 2.2 pounds of Chicken Wings

To make the marinade, just mix all the ingredients together. Marinate the chicken overnight and cook on a hot grill for 10 - 15 mins on each side. Brush with oil in between to keep it from sticking to the grill. View Video

More appetizers

 Lahori Fish Tacos

 

 Chicken 65 Wontons

Chicken Tikka Tarts

Butter Chicken

View my step by step video

This needs no introduction – it is literally the first thing that comes to mind when you talk about a popular Indian recipe. This is rumored to have originated in the Moti Mahal restaurant in Delhi when the chefs tried to make a gravy out of leftover Tandoori Chicken – some tomatoes and cream later, Butter Chicken was born. My recipe is super easy and I have shared it with many of my friends over the years who make it religiously.

Ingredients

2 lbs cubed boneless Chicken
Tandoori marinade

1/2 stick butter(1/4 cup)
Oil for frying
1 onion sliced
2 green chillies slit
 2 tbsps chopped Coriander
Spices - 1 tbsps Pav Bhaji Masala, 1 tsp each red chilli, 
turmeric and cumin powder
2 Roma tomatoes blanched and pureed
1 cup tomato puree/paste
1 - 2  cups cream
Salt to taste

Process

Marinate the Chicken overnight


BBQ the chicken till seared but not fully cooked

In a sauté pan or deep vessel, fry the onion and chillies till golden brown, add the coriander, remove and keep aside. 

Add the butter and all of the chicken, followed by the spices. 

Add the pureed fresh tomatoes followed by the tomato puree

Cover and cook for 10 - 15 mins till the chicken is cooked

Add the coriander, fried onions and chillies  and salt to taste
 
Add the cream.  Serve hot with rotis or rice!