Adraki Palak Tawa Kebab - Gingery Spinach Kabab
February 1st, 2007A twist on the classic palak kebabs, these adraki palak kebabs as the name suggests are prepared with a generous amount of ginger and spinach and get their body and flavor from potato, white bread, dry mango powder and pounded coriander seeds. I usually prepare these kebabs as a evening snack and serve with some date and tamarind chutney.
Hardly any spices go into the preparation of these starters and the addition of amchur (dry mango pwd) brightens the rest of the ingredients, lifting their flavor to something tangy, while the bread gives them a sweet, rich flavor and coarsely pounded coriander seeds and garam masala powder makes them more savory. Shallow fry these low fat healthy kebabs on a tawa till golden brown and serve with tomato sauce or date chutney.
Adraki Palak Tava Kebab Recipe
Recipe Source: My recipe files
Prep & Cooking: 20-30 mts, sitting time 30 mts
Makes approx 30 kebabs
Cuisine: North Indian
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2 bunches of spinach, cleaned and finely chopped
2 potatoes, boiled, peeled and mashed
1 large onion finely chopped
2-3 fresh green chillis finely chopped
1 1/2 tbsps grated ginger
small bunch coriander leaves, chopped
4-5 bread slices crumbled
1 tbsp coriander seeds coarsely pounded
1 big pinch garam masala pwd
1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice
salt to taste
oil for shallow frying
1 Combine all the above ingredients (except oil) and shape into pattis. Refrigerate for 20 mts.
2 Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown.
2 Serve hot with tomato sauce or date and tamarind chutney.
Note:
Alternatively, you can charcoal grill/oven-broil the kababs by coating the grill with some oil to prevent them from sticking.
My entry to Jihva-Ginger hosted by Rosie of What’s the recipe today Jim?.
Tags: kababs, kebab recipe, tawaTomato Dosa
January 26th, 2007Preparing different varieties of tiffin recipes for my 4 yr old is a daunting task, sometimes. Yes, after trying out a new recipe, I’m not sure if he is going to eat it at all. I guess, there are some of you out there who would relate to that. But then, it doesn’t stop us from preparing a tried and tested recipe with a twist/variation or an absolutely new tiffin recipe with the hope that our little ones might enjoy it after all.
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)
Tomato Dosa Recipe
Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian
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1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney.
Coconut Chicken Masala
January 22nd, 2007The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.
The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.
Coconut Chicken Masala Recipe
Recipe source: Nirmala Aunty
Prep: 15 mts, Cooking Time: 25 mts
Serves 5-6 persons
Cuisine: South Indian
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1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
Make a paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts
1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.
courtesy by...
SAGAR RESTUARANT
 |
Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
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Web Site: www.sagarfood.com
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