Chapli Kabab (Chicken)

Kabab or Kebab has a nice ring to it, it brings a smile on my face whenever someone utters that word. My mind starts getting images of get-togethers, fun with friends, with some beer or wine in the vicinity(yaasss),  jamming sessions, or a fancy restaurant, sometimes dhaba style restaurants too :) etc. etc. So in short, this dish brings happiness to me. It is served as an appetizer mostly during parties and get together's!
Of course, one shouldn't stop at that,  make it at home, in your kitchen whenever you feel like :)
I call it a 'Happy Side Dish'

It is a cloudy rainy day today in my town and I was craving for some chatpata (spicy peppery) snack. Had some minced chicken in the fridge, thought of making these chapli kebabs. Very easy to make, use the spices on hand, make patties and fry it in the oil!

  

Chapli kebab is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in Northwest Pakistan and is also known as the Peshawari kebab.

The chapli kebab is a popular barbecue and street food in parts of Northern India, Pakistan, as well as in eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in burgers and sandwiches such as a Bun kebab or stuff in Pita Bread. Or just have as an appetizer with chutney dip, sliced onions and lemon wedges on the side.
Can't wait to dig in, every time I make something like this!

Here is the recipe for Chapli Kababs,

Ingredients:

• 1 16 0z  minced chicken pkt (or get chicken thigh or breast and grind using the blender)
• 1 med size onion chopped finely
• 2 tomatoes chopped finely (squeeze the water out)- I used cherry tomatoes :)
• 2-3 green chilies chopped
• 1 tsp ginger garlic paste
• 1/2- 1tsp chili powder flakes (if you don't have, take dry red chili and crush it)
• salt to taste
• 1/2 tsp pepper powder
• 1 tbsp coriander seeds crushed in a mortar n pestle ( coarse coriander seeds pwd, a must step in chapli kababs)
• 1 cardamom crushed
• 2 cloves crushed
• 1 egg
• 2 tbsp whole wheat flour ( optional, if your mixture gets little soggy, add this)
• Oil to fry

Deep fried chapli kababs

Shallow fried Chapli Kebab

Preparation:

• Take a mixing bowl, add all the ingredients except oil. Patties mixture should be dry enough. 
• Take a bowl of water at the side to dip your hands, while making patties. 
• Heat a pan with little oil in it. You can either deep fry it, which will taste awesome or shallow fry it(I like it this way)
• Take a small portion of the meat mixture and make patties by flattening it, you can give any shape you want. Traditionally it is given an oval shape. 
• Place in on the hot pan, it should sizzle. Let it cook for 3 minutes. Then flip and again cook for another 3 minutes or till done. Cook on medium flame. 
• Strain it out and place on the paper towel to absorb extra oil. 
• Serve hot with sliced onions, chutney etc. 

You may also enjoy Seekh Kebabs, Chicken Lollipops, Tofu Pan fry, Zucchini Paneer Flapjacks etc.

njoY!! happY cookinG!!

Health Benefits:
Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

Missal Pav/Bread

Street food, it's the best way to experience a local culture by eating the everyday food that the common man eats and relishes. And it's usually always hot and fresh and has taste that hits the spot sending you to the ecstacy land, if you know what I mean :) Another important fact being it usually cost less avoiding making a hole in your wallet😀. Most of us try so hard to recreate that magic by cooking at home and fail miserably... I can imagine you nodding head with me:) We have our days, and it is a journey of trial and error to get the exact taste like that of a street vendor. 

My aunt is an expert (according to me) when it comes to making few chaat/street food dishes. This is her recipe and we love it at home. I did not have mix chiwda(farsan) for topping so just added plain sev on it. 

This particular Missal Pav is a famous Maharashtrian chaat food where it has a 2 part preparation. One is Matki(moth beans) usal (dry sabji) and other is thin spicy red gravy Kat (coconut based). Then you can garnish it with the toppings of your choice. It is accompanied with Pav or Bread. 

Dunk the pav in slurrpy kat with moth beans usal and toppings! You tend to soak the Kat using pav and finish eating very soon so they always provide you with extra kat in a katori on your plate.

It is very very yum dish!

Let us check out the recipe:

Ingredients:

For Matki Usal

2 cups boiled sprouted matki (moth beans)

2 tbsp oil

1 tsp mustard seeds

1/4th tsp asafoetida (hing)

1/2 tsp turmeric (haldi)

1/2 tsp chilli powder

1 tsp goda masala ( or garam masala)

salt to taste

For Kat (wet gravy)

<A>

8 peppercorns

6 cloves

1 tsp jeera

1 tsp coriander seeds

4-5 dry red chillies

1/2 tsp turmeric (haldi)

1/4 inch cinnamon stick

1/2 tsp sesame seeds

1/th tsp fennel seeds

1/4th cup grated coconut

2 tsp oil

<B>

4 big garlic pods

1/2 inch ginger

1 onion chopped

2 tomatoes chopped

2 tbsp oil

<C>

1 tsp chilli powder

1 tsp goda masala ( or garam masala)

salt as per taste

For Toppings:

1 onion finely chopped

1 cup cilantro chopped

1 cup sev (or mix dry farsan)

2 lemon cut in wedges

Preparation:

Mataki Usal:

• In a pan heat some oil, add mustard seeds, after it splutters add all the ingredients under Mataki usal except matki (moth beans) and saute quickly. 
• Now add the cooked* sprouted matki, salt and mix everything together. Cook for about 5 minutes and switch off the gas. 
• Keep aside.

Kat (wet curry):

• In a frying pan, heat oil and ingredients under <A> except coconut. 
• Saute lightly till it starts leaving aroma for about a minute or 2. Add this to a blender. 
• Now in the same pan, roast coconut and add it to the blender as well. Make a paste and keep aside.
• In a cooking utensil, heat oil and add other ingredients under bullet <B> in the order of ginger, garlic, onions saute till brown and add tomatoes. 
• Fry everything till it becomes one mushy mixture. Switch off the gas as oil starts leaving from the sides. 
• Let this mixture cool. Add to the blender and make a paste.
• In the same pan, add some oil, add <B> paste and bring to a quick boil. Add coconut paste <A> and cook for about 10 minutes. 
• Now you can adjust the taste by adding more chilli powder and goda masala under bullet <C>. Adjust salt too. 
• Add 3-4 cups of more water and bring to a boil. 
• Simmer the Kat on low flame till you see oil floating on top! 
• Now this is how you serve, take a soup bowl, add 3-4 tbsp mataki usal, then pour the kat generously over it, add chopped onions, squeeze lemon juice, add chiwda or sev on top and dunk your pav/bread in it and savor all the goodness! 
• You can see in my plate I have kat more as I like it that way :)

njoY!! happY cookinG!!

notes*: How to cook sprouted matki (moth beans)-Soak 1 & 1/2 cups of moth beans in 5 cups of water overnight or for 6 hours. Drain all the water and keep in a warm spot for another 6 hours or so for it to generate sprouts. You can also tie it in a muslin cloth and leave overnight. Boil it in 3-4 cups of water for about 25 minutes or till done.

Health Benefits:

Moth Bean seeds are a good source of proteins and other essential minerals and vitamins.
It can make an excellent protein supplement to Vegetarian diet. Maximum benefits can be reaped when it is soaked and sprouted. The coconut base thin spicy curry has all the masala ingredients that provides adequate minerals and nutrients to our body. If we use the oil sparingly (if you are making this dish often) it will prove to be a more healthier dish.

Butternut Squash Soup

  
Winter brings a sense of coziness along with it. I just want to sit and sip on my hot soups or drinks while I wrap myself in a warm soft blanket and slide my feet into a thick pair of socks to keep them extra warm ( I fall in the category where my hands n feet get cold first then the rest of the body). Sit by the fireplace and watch some favorite TV or play a family board game. Sounds all nice BUT shorter the winter season better it is <<winks>>

We are a soup loving family! So I don't leave an opportunity to try different kinds of soup. From manchow to tortilla to minestrone to cheddars to mulligatawny to greens to squash soups! Yet to try french onion and bisque at home :), that is reserved for the restaurant visits :) This soup is no different. It is very creamy with a sweet taste to it and the color is oh so elegant that I can just sit looking at it :):)

  
Butternut squash has a silky texture and sweet taste to it, it is very yummy! My kid's favorite ravioli is also made of butternut squash. I literally pop it in my mouth instead of a dessert. It is that good. This soup is rich and pretty looking one :)

Butternut Squash (and all other nice squashes) is everywhere in the supermarket in this season, one cannot escape it. It is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it's thick, tough exterior, it can be stored for several months and eaten during the winter season.

  
So let us take a look at this fantastic Butternut Squash Soup:

Ingredients:

• 1 medium butternut squash
• 1 med size onion, chopped
• 2 inch ginger chopped
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp pepper powder
• 3 cups vegetable stock
• 1/2 cup heavy whipping milk (optional if you want creamy and thick soup)
• salt to taste
• 1-3 tbsp olive oil
• garnishes : pumpkin seeds or parsley or sour cream, crackers.

  
Preparation:

Stove top:

• Peel, deseed and cut the butternut squash into cubes.
• In a pan, heat oil, add onions, sage, thyme, pepper powder, ginger, salt and saute till onion is translucent. Take it out and keep aside. 
• In the same pan, add more oil and add cubed butternut squash in the pan and let it cook for 8-10 minutes till they become soft. ( you can brown a small batch of butternut squash cubes, gives a nice smoky flavor)
• Add onion mix to the cooked squash,  and the vegetable stock. Mix everything together and bring it to boil. 
• Add heavy whipping cream, mix and simmer for a few minutes. 
• Now with an immersion blender, puree the contents of the soup in the pan itself (or transfer to a blender and make a smooth paste)
• Serve hot and garnish with parsley, pumpkin seeds, crackers or sour cream.

In Instant Pot Pressure Cooker:

This is the first recipe shown in the handy recipe book of Instant pot! Had to try it out in it :)

[ Not used heavy whipping cream ]

• Put the Instant Pot on Saute mode, as the word HOT appears on the display, add chopped onions, sage, salt, pepper and saute for till onions are translucent.
• Just scoot the onions to a side and add handful of squash cubes to cover the bottom. Let it brown, say for about 5 minutes while stirring infrequently.
• Next add rest of the squash cubes, ginger, thyme and stock.
• Close the lid of the instant pot, press manual and adjust the time to 10 minutes of pressure cooking.
• When time is up, you can do a QR (quick release) 
• With an immersion blender puree the contents in the pot itself. If you dont have one, blend it to a smooth paste in a blender and transfer it to a bowl. 
• Garnish with sour cream, seeds or parsley, crackers. Serve Hot!!

njoY!! happY cookinG!!

You may also like: Manchow Soup,  Chicken Tortilla Soup 

Health Benefits: 
Butternut Squash is rich in Vitamin A. Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure high potassium intake is associated with a decreased risk of dying from all causes. The risks for developing asthma are lower in people who consume butternut squash that is high in beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments( like orange, carrots, pumpkin)  It is also shown to decrease risks of getting colon and prostate cancer when squash is consumed. It provides high amount of fiber. It is known to boost your immune functions.
People with kidney issues must avoid eating squash because it becomes hard for the body to remove excess potassium from the blood.
source: medicalnewstoday.com

Oats Rava Idli (With Carrots and nuts)

  If dosa is the heart of south Indian breakfasts then idli is the soul :) Man! I am starting this post with an intense statement :) In today's world of fusion cuisine, experimenting with oats and quinoa has become a normal norm. Health conscious community is constantly coming up with innovative ideas, some really good and some super flop :) I have made oats dosa and gave a thumbs up (yet to list it on my blog) and now tried Oats Idlis, I have to say I have fallen in love with these beauties.

It is easy to make with no fermentation process involved. It is nutritious as all ingredients used are healthy and last but not the least it is FILLING. Yes!! Eat 2 or 3 Oats Idlis and you have a full stomach :) Great for dieting according to me :)

Pair it with some spicy peanut chutney and you will know what I am talking about once you have had it. I have added carrots to the idlis and that gives a nice yellowish-orangish tinge to it making it irresistible.

Idlis can be consumed as breakfast, or as a snack, as light supper. It is one perfect dish to have on the days that you are fasting or you can carry it while you are travelling on the road. Another advantage of these oats idlis is that you don't necessarily need any accompaniment, like chutneys or sambar, it in itself is a delicious treat.

 So without any further ado, let us take a look at the recipe:

Ingredients:

• 1 cup regular oats
• 1/2 cup semolina (rava, sooji)
• 1 cup carrots grated
• 1 cup yogurt
• 1/2 cup water
• 1/2 tsp baking soda
• 3 tsp oil
• 2 tbsp cashews (lightly crushed)
• 2 tbsp cilantro chopped
• 1 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 1 sprig of curry leaves (optional)
• salt to taste

Preparation:

• Heat a pan or a tava/griddle and roast oats for just a couple of minutes. Transfer to a blender and grind it to a powder.
• In the same pan add 3 tsp oil, add mustard seeds, cumin seeds, channa dal, urad dal, curry leaves, cashews and saute for a couple of minutes, then add grated carrots, saute for another minute.
• Add semolina and roast further for 3 minutes on med flame. 
• Now transfer this mixture into the bowl, add powdered oats, yogurt, salt, cilantro and mix everything. Add water and keep the consistency little thick, don't make it a running batter. Mix and keep aside for 10 minutes. Rava will soak in water and raise a little. Now add more water if needed.
• Lastly, add baking soda and sprinkle few drops of water over it. Mix the batter again.
• Grease the idli moulds with oil or oil spray and add 2-3 tbsp of batter into each mould. Steam it for 12 minutes on med-high flame. 
• Remove and wait for a couple of minutes for the idlis to cool down. Use a spoon and scoop it out into a plate.
• Serve hot with your favorite chutney. I have shown red peanut chutney in the picture.

You may also like Poha Idli (Instant), Dosa, Cilantro Chutney, Ginger Chutney, Sabudana Khichdi.

njoY!! happY cookinG!!

recipe adapted from another foodie Priya Reddy! 

Notes:* If you don't have an idli mould no worries, use a plain steel vessel, add batter and steam for 12 minutes. Cut the idlis in square or diamond shape and enjoy :) Roasting the ingredients is an important step to make fluffy oats idli. The sour the yogurt better the taste :)

Health Benefits:

Oats are high in fibre content, helps lower cholesterol. Enhances the immune response to infection. It is known to stabilize sugar levels. Studies show that it may reduce asthma risks in children.

Semolina(Rava, Sooji)- Since rava, sooji or semolina is made from durum wheat(hard variety, cream of wheat) and not the usual soft wheat which is used in bread making, it is digested slowly. Having a low glycemic index, semolina is ideal for those who wish to lose weight or those who have blood sugar problems. It improves kidney problem due to its potassium content.

Pathroda / Pathrode (Colocasia Leaves Stuffed, Rolled and Steamed)

Pathroda or Patroda is the most loved dish of Konkani cuisine. Colocasia leaves( Alu paan ) is a tropical plant and grows in abundance in people's backyards. All you got to do is sow in taro roots and water it regularly. You will see these huge luscious green leaves popping out in no time:) I had fun growing these on my patch for the last few years!

There are 10 different names for these leaves and I believe it is consumed in the entire subcontinent of India. Every state has its own authentic dish that has a unique flavor and taste. For example, patra dish from Gujarat/Maharashtra uses a slightly different stuffing that goes in the colocasia leaves and tastes equally delicious! In most parts of Karnataka, they make patroda. In the more southern states of India, they make scrumptious curries. East of India uses the leaf to steam seafood. I should give it a try someday :)!

Initially, whenever I craved to eat Patroda, I replaced colocasia leaves with collard leaves. That works fine too. Also, spinach works, but you have to add more of those leaves as they are very delicate and soft.

You can take a look at alwati(with the corn cobs) recipe on my blog, another unique and authentic dish using colocasia leaves.

The leaves are waterproof and it has a smooth texture, you can actually make cups out of it and drink water :). Amazing creations of nature. In India, one has to be careful when plucking the leaves as some may cause itchiness in your throat while you eat. My mom always kept a glass of buttermilk to drink after having patroda for the meals. It helps to stop the itchiness. When you get it from the store, you need not worry as they get a good stock of leaves. Luckily for me, my home-grown leaves are perfect and itch free :) So no worries hehe.

Let us take a look at the recipe:

Ingredients:

• 10 med size colocasia leaves - makes 2 rolls of 5 each OR 6 big leaves
• 1/4 cup toor dal
• 1 tbsp rice
• 1 tsp channa dal
• 1 tsp urad dal
• 3/4 tsp coriander seeds
• 1 tsp jaggery
• 3/4 cup grated coconut
• 5-6 red chillies
• 1/2 tsp tamarind
• pinch of asafoetida (optional)
• 1-2 tsp oil
• salt to taste

Preparation:

• Soak toor dal, rice, channa dal in water for about 30 minutes minimum.
• Heat oil and fry urad dal, asafoetida, red dry chillies and coriander seeds. Transfer it to a blender. 
• Grind it along with grated coconut, soaked dals, rice, tamarind, jaggery and salt without adding much water (add water sparingly). Make a dry mixture and keep aside. 
• Take a leaf and trim it stem, place in upside down and slather the masala (abt 1-2  tbsp) on it evenly. Place another leaf over it and apply the masala on it. Continue doing the same till you work with 5-6 leaves. 
• Now roll it like a burrito, fold the side ends a little inside and roll from bottom to the top to make one giant roll. Do it gently as the leaves are soft, you don't want to tear/bruise it.
• Steam it using your steaming vessel or pressure cooker without using the whistle for 15 minutes on med-high flame.
• Let it cool before you take a sharp knife and cut crisply into roundels. You will see the beautiful rings with masala coated on it. 
• It can be enjoyed as is by drizzling little coconut oil over it, OR additional tadka of mustard seeds, curry leaves can be added over it, OR it can be shallow fried by rolling it in semolina. Any way you devour it, it will taste amazing!

njoY!! happY cookinG!!

Notes*: 

You can replace colocasia leaves with big spinach leaves or collard greens too. Follow the same method of preparation. Steam 10 minutes extra if using collard leaves and trim the stem nicely.

shallow fried pathroda

Health Benefits:
Colocasia leaves are loaded with potassium and several minerals and vitamins. Helps to build a strong immune system, fights the fatigue problems, helps lower blood pressure, helps in the anti-aging process as it has a high content of hyaluronic acid. It's a low glycemic index food. They are home grown Colocasia leaves :)

Soy-Pepper Chicken Wings

Chicken Wings cooked in some tangy spicy sauce can give your taste senses a great deal of joy. Pair it with a pitcher of chill beer and a good company and there! you are on your way of creating some great memories.:) This particular recipe was shared by my good friend Bhavana Kamath (her mom's recipe). Thanks to her, I have already cooked it 4 times as everyone in my house enjoys it. It has become my midweek meal, as it is super easy to make and less time consuming. So that way I can spend more time with my family outdoors :)

In my childhood, my dad used to get whole chicken from the market, there was no concept of getting just thighs, wings or breast meat. So everything was put in a curry or sukka(dry chicken curry) and I remember my sister and I used to fight for the drumsticks hehe... there used to be 4 drumsticks maybe and all of us wanted only that as kids.... Nowadays we have so many recipes at our fingertips. Thankful that different parts of the meat are so well packaged and easily available in the market. (hoping I am eating healthy organic meat as they specify on packets :))

This recipe screams Less is More :)
So here is a winner recipe, let's take a look:

Ingredients:

• 2 onions sliced
• 12-15 chicken wings (small)
• 2-3 green chillies slit
• 1 tsp chilli powder (more if you like spicy)
• 1 tbsp soy sauce
• 1 tsp pepper powder
• 2+1 tbsp oil
• salt to taste

Preparation:

• In a nonstick pan, heat 2 tbsp oil add sliced onions and chicken wings along with chilli powder and salt and saute by mixing everything quickly. 
• Let it cook till the chicken is almost done. Around 12-14 minutes. You can cook covered and keep stirring in between. 
• Now add green chillies, soy sauce, pepper powder and remaining oil. Mix everything and cook till sauce thickens and wings are all coated with the sauce. 
• Hot spicy chicken wings are ready to be launched in your tummy :) Serve hot with onions, celery sticks, ranch sauce etc etc and don't forget the beer :)

You may also like chicken drumsticks(lollipops), sriracha chicken wings.

njoY!! happY cookinG!!

Health Benefits: Chicken is a very good source of protein and good energy booster, good for brain health, heart health, thyroid health and weight loss program. If you are looking to have good muscles, go for it! :) It also helps to reduce PMS symptoms. Very important source of vitamins and minerals, where vitamin D and B needs a mention as it provides a good eyesight, muscles and helpful in building bones and metabolism. It is said to be helpful in controlling blood pressure issues. Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.