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!

Kala Chana Masala

Kala Channa (Black ChickPeas Curry)

Kala Chana (black chickpeas) is a protein loaded legume. This particular curry is a simple preparation and it actually makes you feel like you have prepared some elaborate weekend kind of meal. It is a very down-to-earth earthy creamy kind of a dish. This curry can be made either dry or wet (I like it thin) and enjoyed with paratha, poori or chapati.

My Mom actually uses kala channa while she makes her korma curry. It tastes super yummy with all the spices and other vegetables. One can soak and cook the channa beforehand and freeze it. It becomes simpler and quicker to make this curry by just de-freezing and using it accordingly, that is what I do.

It makes a perfect party dish as it serves the purpose of easy entertaining. Very filling and the spices used in the curry blends in very well with the chana, making you want to eat more than one serving. Even in temples especially in South India, they serve a dry version of kala channa sabji that is very lightly tempered and it tastes so yummy.

Let us take a look at this kala chana masala (curry).

Ingredients:

• 1 cup kala chana dry ( or 2 cups of cooked kala chana)
• 1 onion finely chopped
• 2 tomatoes chopped
• 1 green chilli chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chana masala (can use garam masala, goda masala or kala masala too)
• 1/2 tsp red chilly powder
• 2 tsp coriander powder
• 1/2 tsp pepper powder
• 1/2 tsp amchur (mango powder)
• salt to taste
• 3 tbsp oil
• 1 tsp lemon juice
• 1 inch ginger julienned 
• handful chopped cilantro to garnish

Preparation:

• Soak kala chana in about 5 cups of water overnight. Cook it in a pressure cooker with 4-5 cups of water and 1 tsp salt for about 8 whistles. 
• It has to be cooked to a point where it is just soft and not soggy. That's when your curry will get a nice creamy texture.
• Let the cooker cool down. Use the water from cooking in your gravy. 
• In a pan heat oil, add onions, green chilli and saute till light brown. Add ginger garlic paste and saute for a couple of minutes.
• Now add tomatoes and cook till everything comes together and leaves oil by the side. 
• Add all the powders and mix for few seconds. Pour in cooked channa and add about 2-3 cups of water and bring it to a boil. 
• Adjust water as you need. Add salt, remember you have already added while cooking channa. 
• Keep stirring in between. Simmer the curry for good 10-15 minutes. Switch off the gas. 
• Serve hot while you garnish it with ginger, cilantro and lemon juice. I really enjoy it with plain pooris or ragi pooris.

njoY!! happY cookinG!!

notes*: if you want to make it more creamy, take 3 tbsp of cooked chana and make a paste in a blender and mix it in the curry. It thickens it and gives a nice texture too.

Health benefits:

Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.

Aloo Kachori (Potato Puffs)

Potato is a staple vegetable loved by all, especially children. Can be consumed in baked, mashed, roasted whichever way, you will just love it. One of the first words my son uttered was batata(potato), he used to say it a lot:) It's easily available and there are countless ways to incorporate it in our meals. Here is one simple way that makes an impressive appetizer or a snack called kachoris.

Let us take a look at the recipe of Aloo Kachori,

Ingredients:
To make outer Shell

• All purpose flour (maida) 2 cups 
• Cooking oil 3 tbsp or 3 tbsp ghee
• Lemon juice 1 tsp 
• Salt as per taste (1tsp)

To make the Stuffing

• 4 potatoes medium size boiled and roughly mashed
• Mint leaves chopped handful (optional) 
• Green chillies minced 1 or 2 
• Ginger chopped 1 inch 
• Dried Pomegranate seed powder 2 tsp ( if you don't have it add more of amchur pwd)
• Red chili powder 1 tsp 
• Mango powder(amchur) 1 tsp 
• Coriander powder 1 tsp 
• Salt 1 tsp 
• Cooking oil 1 tsp 
• Cooking oil to deep fry

Preparation:

• Take a big bowl and add all the ingredients listed for making outer shell. 
• Mix well and make a soft dough with cold water, cover and keep aside for 10 minutes. 
• Knead well and make equal size balls. 
• In a bowl add all the ingredients for stuffing and mix properly. 
• Make equal size balls from the mixture, slightly bigger than the dough balls. 
• Now dust the dough balls with refined flour and roll to make a medium thick puri. 
• Place the potato ball in the centre and pull and close the poori from all sides,pinch off extra dough and make a round ball. 
• Heat oil in a deep pan(kadai), add the kachoris on medium heat . 
• Now lower the flame after a minute and fry the kachoris on low heat on both sides till golden in color. 
• You can drain on a paper napkin to absorb the extra oil 
• Serve with mint chutney or date-tamarind chutney or ketchup.  

recipe source credit: Maayeka.com [ made little changes in measurement of oil and spice powders ]

Health Benefits: Potatoes are an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer. Potatoes qualify as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Vitamin B-6 helps in building cells, brain cells, cardio vascular protection (maximum benefits provided when eaten mashed, baked, roasted without oil/butter/cream)

Carrot Kofta Balls

Carrot is one vegetable which has to be in your diet almost everyday, doesn't hurt even if you include it in each one meal. This recipe comes with a fun story.  There was an online cooking competition with two groups and I was given a recipe by a team member to do carrot kofta balls and guess what, this recipe won 1 round for our team and I was thrilled to no end :) Preps are very easy and this dish will be enjoyed by all. In fact, it will make a very good healthy snack for kids.

Let's take a look at the Carrot Kofta Balls recipe:

 Ingredients:

• 3 cups carrots shredded 
• 1/2 cup besan (chickpea or garbanzo flour) 
• 1/4 tsp ajwain seeds (carom seeds) or cumin seeds 
• 1-2 green chilli finely chopped 
• 1/2 cup grated paneer 
• 1 tbsp lemon juice 
• oil for deep frying koftas 
• 1 tbsp chopped cilantro or parsley for garnish 
• 1 tsp sesame seeds (add roasted sesame seeds to the batter itself) 
• salt to taste

Preparation:

• Squeeze the water out of shredded carrots and add chilli, ajwain seeds, sesame seeds, paneer, salt. 
• Add besan spoon by spoon and start kneading the mixture to make a soft dough. 
• Moisten hands with little oil. Take a small portion of dough at a time and using your palms, form into a round shaped ball. Repeat the process until all the dough is used up. Set aside on a platter. 
• Now heat oil in small pan or wok, on med flame, deep fry the koftas until they are golden brown on all sides. 
• Remove fried koftas from oil using slotted spoon. Drain and set aside. 
• Serve with hot cilantro or mint chutney or with ketchup. 

njoY!! happY cookinG!!

Health Benefits: Carrots rank high in the list of antioxidant vegetables because of its beta-carotene content. It has cardiovascular benefits, anti-cancer benefits and everyone know about how it helps in having a good vision. Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. The high level of beta-carotene in carrots acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells. Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. So YAY to carrots!!
info source from: care2.com