Friday, 21 November 2014

Kachche Keemey Ke Kebab

Hello there, friends. I have been away for a while, as I had been to my native for the marriage of my one and only lovely bro. I was totally cut off from the virtual social world, which made me enjoy each and every moment of the wonderful period of stay in UP. Still cherishing those lovely time spent there and missing it desperately.
Well, now as I am back to work, finding it hard to settle back to my normal routine. With my heart still dangling in UP, I could hardly get my mind to start thinking about what to prepare. The only good part now is Bangalore's wonderful weather which will definitely cause us to crave for something hot and spicy, specially during tea time. Now, to satisfy my craving, I had to make something quickly without much of fuss. This Kachchey Keemey Ke Kabab was the first thing that came to my mind as all the spice pastes were stocked in my freezer. I could get some fresh minced meat delivered by my local butcher and went on to make it, and they were ready in just 30mins of preparation time. The best part is while the mince meat is getting marinated with the spices, you can utilise the time for chopping of the other required ingredients so you save time there as well. Served them hot during tea time today along with hot ginger tea.  This can be served not only for the tea time but also during breakfasts with hot crispy parathas, lachcha parathas, pooris and so on. It also fits in as an appetizer for a meal. This kabab would guarantee you to win accolades from guests once you serve them hot.

500 gms, fine mutton mince
1 heaped tbsp, raw papaya paste
2 tsp, garlic paste
1 tsp, ginger paste
1 tsp, green chili paste
5 tbsp, golden fried onions, crushed
3-4 green chilies, finely chopped (you may increase or decrease the amount as per preference)
½ cup, coriander leaves, finely chopped
¼ cup, mint leaves, chopped
¼ cup, onion, finely chopped
2 tsp, coriander seeds, roasted and coarsely crushed
1 tsp, garam masala powder
1 tsp, Kashmiri red chili powder
4 tbsp, roasted gram flour (besan)
Oil for frying

In a bowl, add mince, garlic paste, ginger paste, green chili paste and papaya paste, mix very well. Cover and keep it aside for 15-20 minutes.

After 20 minutes, add, crushed fried, onions, chopped onions, mint leaves, coriander leaves, red chili powder, crushed coriander seeds, garam masala powder, roasted gram flour, salt. Mix very well.

Divide the kebab mixture into equal lemon sized balls. Take one ball and flatten it between the palms to make a patty. Repeat the same for all the balls.

In a heavy flat bottom pan or griddle, heat oil. Shallow fry the kebabs from both the sides until brown and it is cooked well.

Take it out on serving dish, garnish with onion rings, mint and lemon.

Enjoy this delicious, melt in mouth kebabs with coriander-mint chutney

Tuesday, 11 November 2014

Plum-Garlic Raita (Lahsuni Aloo-Bukhara Raita)

The best thing next to a biryani would be a flavourful raita to go along with it. Apparently, it doesnt stop only to a biryani, and can also pair up with pulao, khichdi, parathas or any type of spread, be it vegetarian or non-vegetarian. This unique raita made out of plum and garlic is a must try if you would like to give an upper edge to your plain raita. You will always love it once you make it and here is how you can....

300 gms, yoghurt, whisked
2 nos, large red plums, deseeded and finely chopped
5 nos, garlic cloves, finely chopped
1/4 tsp, black pepper powder
1/2 tsp, sugar
1/2 tsp, chili flakes
salt as per taste
1/2 tsp, rock salt
1/2 tsp, roasted cumin powder
1/2 tsp, chaat masala
2 tsp, oil
juice of 1 lemon

For Tempering:-
6 nos, garlic cloves, thinly sliced
3 tsp, oil

For Garnishing:-
Chili flakes and green coriander leaves

In a pan, heat oil.  Add chopped garlic and fry till slight golden (Do not burn)

Add chopped plum and saute on high heat for 2 minutes.

Add black pepper powder, sugar, chili flakes, salt and sprinkle some water.  Mix well, cover and simmer till the plums get soft and mashable. Mash them lightly, take it off the heat and allow it to cool completely.

In a large bowl, add whisked yoghurt, rock salt, roasted cumin powder, chaat masala, juice of 1 lemon and prepared plum sauce. Mix very well and adjust the consistency and seasoning as per the requirement.

For Tempering:
Heat oil, add sliced garlic and fry till the garlic turns golden brown and gives out an aroma.

Take it off the heat and immediately pour this tempering over the raita.

Garnish with coriander leaves and chili flakes.

Serve with pulao, khichdi, parathas, biryanis and so on.  This raita can also be enjoyed chilled or at room temperature.

NOTE:- If large red plums are not available, you can also use smaller ones.

Monday, 3 November 2014

Italian Tomato Pasta Sauce

Kids these days are so much in love with pasta that they are ready to enjoy it any time of the day. It’s not always possible to go out in restaurants and savor them. How exciting would it be when you can make pasta easily for your kids or even for yourself whenever you wish and see beautiful smile on your little angel’s face!!Yeah, now you can do it, here is the small trick. Today am sharing this incredible Italian tomato pasta sauce with wonderful flavors and texture which I have been making since ages. You can make them in bulk, store it in refrigerator and toss it with your favorite pasta, and cheese.This sauce will never disappoint you. Here is how you can do it ….

1.25kgs, tomatoes, (good quality, red, ripened) de-seeded and chopped.
8-10nos, garlic cloves, finely chopped
2 bay leaves
2 tsp, cayenne pepper
1 tsp, red chili flakes
2 nos, onions(small to medium) finely chopped
¾ cup, tomato puree (I have used my home made puree)
Generous handful of fresh basil leaves, roughly torn
2 ½ tsp, dried oregano
2 tbsp, fresh parsley, chopped (optional)
15ml, balsamic vinegar
2 tsp, brown sugar
5 tbsp, olive oil
3 tbsp, butter
Salt and pepper to taste


In heavy bottom pan heat oil, add bay leaf and onions. Sauté for a minute

Add tomatoes and sauté on high heat for 4-5 minutes. Do not stir or toss.

Once the tomatoes are soft, add cayenne pepper, chili flakes, oregano, basil, parsley, tomato puree, salt and pepper, mix well. Cook till everything is well cooked

Take it off the heat, cool, discard bay leaf and blend it in blender until smooth

Melt butter in another pan. Add finely crushed/chopped garlic and fry on low heat till all the garlic infuses well in the butter (3-4 minutes). Take care that garlic does not burn.

Increase the heat and add blended tomato sauce, cook till it starts bubbling.

Add brown sugar, balsamic vinegar and adjust the seasoning if required.

Mix well and cook for another 3-4 minutes or till it reaches required sauce consistency

Take it off the heat. Cool

Pour it in a clean/sterilized jar or container and refrigerate easily upto a month

Use it as required. Toss your favorite pasta with this lip smacking sauce,cheese and some veggies/chicken


This sauce can easily be stored in a refrigerator for a month

Always use spoon to scoop out the sauce from the container once stored. Do not use finger/hands  to scoop or to lick J

If you want to store it for longer duration, freeze the sauce in individual portions and use as per the need

You can increase or decrease the ratio of ingredients accordingly depending upon the amount of sauce you prefer to make either in bulk or in small quantity

If available, I would highly recommend using plum tomatoes for this recipe as they are best for sauces