Indian

Succulent Kebabs


Kebabs are various grilled or baked meats cooked on skewers or may also be shallow fried on a pan. The meats typically used are lamb which is very common but chicken and beef are also used. Kebabs for vegetarians would include a variety of roasted or grilled paneer or vegetables on skewers or the Hara Bara Kabab.

The meat used for kebabs can be minced or cut in chunks like the Malai Kabab, Chicken Tikka or the Kastoori Kabab.

Here are three additional varieties of kebab using minced lamb/Beef and chicken which includes the delightful seekh kabab! The seekh kebabs are best roasted in an open outdoor grill, but can be roasted in a closed oven as well, as I have done. Besides, due to the Covid-19 lockdown there was no way we could venture outdoors!

  1. The quintessential Seekh Kebab typically made of lamb or beef mince.
Seekh Kebab

2. The Reshmi Kebab made of chicken mince & cashewnut paste

Reshmi Kebab

3. Kebab Jeera – Beef, Lamb or Chicken mince may be used, pan fried and makes an excellent cocktail snack!

Kebab Jeera

Hope you enjoy the variety of Kebabs and don’t forget to rate and comment on the posts and recipes. Stay Safe!

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Cooking with Spinach


Leafy green vegetables are high in nutrients, low in calories, important for skin, hair, bone and overall health, while providing the necessary protein, iron, vitamins and minerals.  It is advisable to incorporate a leafy vegetable daily into our diets for optimum health.  It is also affordable and easy to prepare.

Here are a few easy recipes using spinach:-

  1. Mutton Palak – A delicious non-vegetarian dish using spinach with the least amount of spice, yet full of flavour.
Mutton Palak

2. Hara Bara Kabab – Spinach, Green Peas and Potatoes combined to make the famous Tikkis. Serve as a starter, appetizer or a healthy snack!

Hara Bara Kabab

3. Kashmiri Saag – Spinach cooked with a exorbitant amount of garlic and red chillies, but does not overwhelm the dish, just makes it superbly but mildly spiced with the flavors of garlic.

Kashmiri Saag

4. Dahi Palak – A dish you can throw together in minutes yet turns out delicious. Serve with steamed rice, Khichidi, Pulao or with rotis or any Indian bread.

Dahi Palak

5. Tuna & Braised Onion Salad – A salad which doubles up also as a main course! Just enjoy it with some crusty bread or Pita bread or any Indian bread and your meal is done for the day!!

Tuna & Braised Onion Salad

More ways to cook with leafy vegetables –

Spinach and leafy vegetables can also be cooked using the simple mangalorean ‘Thel Piao” method using green chillies, onion, garlic, a little oil and water and cooking till done and then garnishing with fresh coconut.

Curries like spinach or Valchi Bhaji with prawns, or black-eyed beans are some of popular recipes using leafy vegetables. My recipe for Alun stem with Alasande can be used for these dishes.

The book “Mais Recipes” has the recipes for these dishes.

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Mutton Palak


Mutton Palak

Mutton Palak

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 kg. Mutton
  • 3 bunches fresh spinach or ½ kg. frozen (whole leaf) spinach
  • 1” pc. Ginger
  • 10 cloves garlic
  • Small bunch coriander leaves
  • 4 to 6 green chillies
  • 1 tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 ½ tsp. salt or to taste
  • 1 tbsp. ghee
  • 2 medium sliced onions
  • 1 medium tomato chopped

Method

  1. Clean and wash mutton, cut into 2” cubes. 
  2. Wash spinach and soak in salted water for 10 minutes, rinse and chop finely.
  3. If using frozen spinach, step 2 is not required. I have used frozen spinach. 
  4. Grind all the ingredients from ginger to salt to a fine paste. 
  5. Heat ghee, fry onions for a couple of minutes till soft. 
  6. Add the paste and fry well for further 2 inutes. 
  7. Add the mutton and saute till it changes color and ghee begins to separate. 
  8. Add sufficient water to cook the mutton till almost done. 
  9. Add the tomato and spinach and continue cooking on low flame till mutton is tender.

P.S.: Same recipe may be made using Chicken.

Hara Bara Kabab


Hara Bara Kabab

Boil potatoes, peel and grate.  Boil the peas and mash coarsely.  Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.

Chop ginger, chilles and coriander leaves.  Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt.  Add cornflour for binding. 

Form into patties and deep fry or shallow fry in hot oil till for 3 to 4 minutes.

Hara Bara Kabab

  • Servings: 10 -12 Patties
  • Difficulty: Average
  • Print

Ingredients

  • 2 large or 4 medium potatoes
  • 1”  ginger, chopped
  • 1 tsp.  chaat masala
  • 1 cup green peas, boiled
  • 1 cup spinach, blanched & chopped finely
  • 4 green chillies
  • Small bunch coriander leaves
  • Salt to taste
  • 2 tbsp. Cornflour
  • Oil for frying

Method

  1. Boil potatoes, peel and grate. 
  2. Boil the peas and mash coarsely. 
  3. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
  4. You may use frozen whole leaf spinach and follow above step.
  5. Chop ginger, chilles and coriander leaves. 
  6. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. 
  7. Add cornflour for binding. 
  8. Form into patties and deep fry or shallow fry in hot oil on medium flame, for 3 to 4 minutes.

Musallam Phool Gobi


Extraordinary dishes prepared with ordinary vegetables!!

This recipe has been in my book since I was in school in the early 70’s, which was shared by Irene Vaz. In those days “Dalda” a brand of hydrogenated vegetable oil, was an household name for an affordable ‘ghee’ substitute, made famous by Lintas the company responsible for their advertising. One of their vigorous campaigns was a recipe contest and the winning recipes were published. A must ingredient in every recipe was Dalda! Have your ever seen a recipe calling for ‘Parachute’ rather than ”Coconut Oil’? But with Dalda it was the brand that was made famous rather than the product (vanaspati). Vanaspati is a thick vegetable oil NOT Ghee, but was commonly used instead of ghee.

Musallam Phool Gobi is from this recipe contest. Although I had it since the 70’s I tried it only in the 90’s when we invited two of our friends and their families over for Lunch as their parents were visiting Kuwait. The parents were strict vegetarians and wanting to impress them I prepared this dish, but they didn’t believe that it was home-cooked and kept insisting that it was certainly ordered from a restuarant. So that’s how delicious it turns out!

To prepare Musallam Phool Gobi, clean cauliflower and remove the leaves.  Wash whole flower well and soak it in warm salted water to 10 to 15 minutes.  Drain and rinse. 

Immerse in salted water

Wash and cut tomatoes into fours.  Slice onions finely.  Grind the ingredients from garlic to salt.  Heat 2 tbsp. ghee in a pan and fry the onions till golden brown, remove and set aside. 

While the onions are frying, take a deep broad vessel and add 2 tbsp. ghee, when hot, add the cardamoms, cinnamon and bay leaves.  Add the ground paste and fry for a few minutes.  Add the tomatoes and cook for five minutes.  Then add the whole cauliflower, stem side up. 

Cook on low heat till half done.  Turn over and cook  till tender and light brown.  Do add any water.  Garnish with the browned onions and serve hot with parathas or chapaties or any Indian bread of your choice.

Musallam Phool Gobi

  • Servings: 6-8
  • Difficulty: Average
  • Print

Ingredients

  • 1 medium cauliflower
  • 4 large tomatoes
  • 4 large onions
  • 10 flakes garlic
  • 1” pc ginger
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder or to taste
  • 1 tbsp. poppy seeds (can be substituted with cashewnuts)
  • 2 tbsp. dry coconut
  • 8 groundnuts
  • Salt to taste
  • 4 tbsp. Ghee
  • 8 cardamoms
  • 1” cinnamon
  • 2 bay leaves

Method

  1. Clean cauliflower and remove the leaves.  Wash whole flower well and soak it in warm salted water to 10 to 15 minutes.  Drain and rinse. 
  2. Wash and cut tomatoes into fours. 
  3. Slice onions finely. 
  4. Grind the ingredients from garlic to salt. 
  5. Heat 2 tbsp. ghee in a pan and fry the onions till golden brown, remove and set aside. 
  6. While the onions are frying, take another deep broad vessel and add 2 tbsp. ghee. When hot, add the cardamoms, cinnamon and bay leaves.
  7. Add the ground paste and fry for a few minutes. 
  8. Add the tomatoes and cook for five minutes. 
  9. Then add the whole cauliflower, stem side up. 
  10. Cook on low heat till half done. 
  11. Turn over and cook  till tender and light brown.  Do not add any water. 
  12. Garnish with the browned onions.
  13. Serve hot with parathas or chapatis or any Indian bread of your choice.

Extraordinary dishes prepared with ordinary vegetables. Also check out Aloo Chutneywale and Imam Bayildi.

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