Plantain Shammi Kabab

Shami kababs are normally prepared with meat but I switched up the meat for raw banana / plantains which was excellent and very tasty.  These shami kababs were so flaky, soft and packed with flavors which literally melts in your mouth.

Plantain Shami Kababs Recipe Video Shorts on Vidyascooking Youtube Channel.

Plantain Shami Kabab Recipe:

200 Grams Plantains Cubes 

3 Large Sliced Onion 

10 Sprigs Coriander Leaves Finely Chopped 

10 Sprigs Mint Leaves Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

3 Green Chilies 

1/4 Tsp Asafoetida

1/4 Tsp Chilli Powder 

1/4 Tsp Turmeric Powder 

1/4 Tsp Mutton Masala 

1/4 Tsp Chicken Masala

1 Tbsp Coriander powder 

1 Cup Roasted Bengal Gram 

Salt as per taste 

Oil For Frying 

Prep:

Peel and rinse the onions in water twice, using a sharp knife thinly slice the onions and spread it on a kitchen towel to air dry for 1 hour.

Add 2 cups oil in a wok place on medium flame allow the oil to reach temp.

Gently add the thinly sliced onions to the hot oil and fry on both sides till golden.

Drain the fried onions and reserve in a plate.

Using a sharp knife peel the plantain make sure not to remove the fiber skin on the plantain.

Wash the plantain well and pat dry. Chop and remove the stem and base from the plantain, then chop the plantain into thick slices and into half and quarters place the chopped plantain submerged in a bowl of water.

Peel and wash equal portions of ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve.

Wash and remove the stems from chilies and reserve.

Add the roasted bengal gram to the mixer jar and grind to form a smooth powder and reserve.

Separate the mint and coriander leaves from the stem and rinse in water thrice. Drain the mint and coriander and finely chop.

Method:

Heat a wok or heavy bottom pan on medium flame with 3 tbsp fried onion oil.

Add the chopped plantain followed by ginger and garlic paste, chillies, chilly powder, coriander powder, chicken masala, mutton masala, cumin powder, turmeric powder and salt fry all the ingredients till the raw flavor reduces.

Add mint and coriander and fry well. Add 1/4 cup water and stir well cover and cook on medium flame till the moisture has reduced and the plantain is tender.

Remove the cooked plantain from flame allow to cool down a bit.

Add the cooked plantain to a mixerjar along with fried onions, extra mint and coriander grind to form a smooth dough.

Transfer the dough to a mixing bowl, add roasted bengal gram flour in small batched and knead to form a smooth dough. Cover and allow the kabab mixture to rest for 10 to 15 minutes.

Apply oil to the palms and hands. Take a larger than lemon size kabab dough and roll into even roundels.

Gently flatten the roundel to form and thick patty and reserve. Prepare 5 to 6 kababs per batch.

Heat a pan on medium flame with 3 tbsp oil gently place the patty in the pan and fry on both sides  for15 minutes till the surface turns golden.

Remove the plantain kababs from the pan and serve hot with mint chutney and Enjoy!

Fish 65 Recipe

 

Delicious fish 65 pairs well with biryanis, pulaos, southindian meals or can be served as a starter. 

Ingredients:

300 Grams Skinned and Deboned Fish Cubes (Sail fish, king fish, Tuna, Tilapia or Basa) Can be used for this recipe.

1 Tbsp Degi Mirchi

1/4 Tsp Pepper Powder

1/2 Tsp Curry Powder (Aachi Masala)

1/2 Tsp Chicken Masala (Everest)

1/4 Tsp Turmeric

1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

1 Egg

1 Tbsp Ginger and Garlic Paste

1/2 Lime

1/4 Tsp Asafetida

2 Tbsp Corn Flour

1 Tbsp Maida

Salt as per taste

Oil for frying

4 Sprigs Curry Leaves 

Recipe Video posted on Youtube English and Tamil Channels 😉

Prep:

Gently Rinse the fish pieces in water. Drain excess moisture using a colander.

Separate curry leaves rinse in water and reserve.

Peel and clean equal amounts of ginger and garlic, roughly chop and grind to form a smooth paste.

Wash lime chop into half and reserve.

Method:

Add the fish to a mixing bowl.

Next add lime juice, egg, chilly powder, chicken masala, curry powder, turmeric powder, crush and add fenugreek leaves, asafetida,  ginger and garlic paste, massage all the ingredients well in the fish and allow it to marinate for 30 minutes. Cover the fish and place it in the fridge.

Once the fish has marinated add salt, corn flour, and all purpose flour (maida) mix well. Make sure no lumps are formed.

Heat  a wok with oil on medium flame.

Gently drop the fish pieces one at a time. fry 4 to 5 pieces in a batch.

Fry the fish pieces for a minute on one side. gently flip and fry it for a minute on the other side.

Add half the amount of curry leaves place the flame on medium and fry the fish on both sides for 5 more minutes until the outer covering turns golden.

Drain the fish from oil and place it on a tissue paper allow excess oil to drain.

Serve fish 65 warm with lime wedges and Enjoy!

Where I purchased this fish?

https://www.freshtohome.com/

Which Fish did I use in this Recipe? 

Sail Fish it is perfect for this type of recipes.

Tip:

Marinate the fish overnight in the fridge for excellent taste.

Add salt 10 minutes before frying.

Flame Grilled Mutton Tikka Recipe Using Meamo Boneless Mutton

Preparing mutton tikka on stove top is so easy and convenient. Serve these tikkas as a starter or as side dish. Tender and quality mutton was from meamo meats. Traditionally butchered meat always has good flavor and taste.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Mutton Tikka Ingredients:
500 Grams Boneless Mutton
1 Tbsp Ginger and Garlic Paste
2 Tbsp Hung Curd
2 Tbsp Green Chilly Paste
1 Tsp Kashmiri Chili Powder
1 Tsp Degi Mirchi
1 Tsp Kitchen King Or Garam Masala
1/4 Tsp Chat Masala
1/4 Tsp Turmeric
1/4 Tsp Pepper Powder
1/4 Tsp Vinegar 
2 Tsp Mustard Oil or Ghee
Salt as per taste

Prep:

To prepare hung yogurt take 1 cup fresh curd. Add the curd to a muslin or cotton cloth tie a knot and hang it on the tap allow all the excess moisture to drain. In roughly 1 hour the hung yogurt will be ready.

Peel, wash and chop, ginger and garlic. Add the cleaned ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and clean green chilies and add it to a mixer jar, grind to form a smooth paste and reserve.

Wash the mutton twice, drain and reserve.

Marination:

Add the mutton to a mixing bowl. 

Add 1 tbsp ginger and garlic paste, 2 tbsp chilly paste, 2 tbsp hung yogurt, 1 tsp kashmiri red chili powder, 1 tsp degi mirchi powder, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, 1 tsp kitchen king masala, 1/4 tsp chaat masala, 1/4 tsp vinegar, 2 tsp mustard oil and salt as per taste. Massage all the ingredients well in the meat, cover and place it in the fridge for one hour. for best results allow the meat to marinate over night.

Pressure Cook: 

Add the marinated mutton to a pressure cooker and fry it for a minute.

Add 1 cup water stir once, place the lid and whistle. Cook the meat for 3 whistles on high flame or until well done.

Once the meat has cooked remove from flame allow the pressure to release.

Gently release the whistle and open the pressure cooker. Place the cooked meat back on medium flame all excess moisture to evaporate completely.

Once the moisture has evaporated and the masala has coated well on the meat place it in a sir tight container and refrigerate well for 3 hours or over night.

Recipe Video on Youtube 😊

Flame Grill:

Remove the meat from the fridge start to skewer the meat 4 pieces in one skewer.

Place a grill plate on medium flame. Gently place the skewers and flame grill for 2 minutes on each side. Brush ghee and grill for 2 more minutes on each side and serve hot with lime wedges...Enjoy!

Tawa Chicken Kabab Recipe

Tawa chicken kabab marinated with aromatic spices and lemon flavor is one of a kind starter. To achive authentic flavors of kabab fry it on a iron grill pan, skillet or tawa.

Tawa Chicken Kabab Recipe 

Ingredients:
250 Grams Chicken Mince
1 Large Onion Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
5 Sprigs Mint Leaves Finely Chopped
2 Green Chilies Finely Chopped
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Chicken Tikka Masala
1/2 Tsp Mint Masala Powder
1 Tbsp Finely Chopped Ginger and Garlic
1 Tsp Ginger and Garlic Paste
1/4 Tsp Pepper Powder
10 Drops Papilon Lemon Flavor or 1 Tbsp Lime Juice
10 Drops Papilon Orange Color 
1 Tbsp Butter
Salt as per taste
Oil or Ghee for Frying

Method:

In a mixing bowl add finely chopped onion, chilies, coriander, mint, ginger and garlic paste...followed by spice powders chilly powder, turmeric powder, garam masala, coriander powder and pudina masala, squeeze and mix the masala till the moisture from onion, mint and coriander is released.

Add the chicken mince and squeeze and combine in the masala. Add butter and pepper powder, squeeze and mix the keema till well combined.

Heat a tawa on medium flame with oil for frying. Add salt, 10 drops papilon lemon flavor, 10 drops papilon orange food color to the keema and mix well, all the keema to marinate for five to ten minutes. 

Once the keema has marinated form even roundels and place the roundel on the tawa and gently press to flatten. Fry the kabab for 2 to 3 minutes on each side. Make sure not to press the kabab while frying.

Once the kabab has fried drain from excess oil and serve hot with sliced onions, lime wedges and ketchup...Enjoy :)

Chicken Sholay Kabab On Stove Top

Chicken Sholay kabab is a popular charcoal grilled chicken served across many restaurants in Bangalore. We prefer ordering this dish for biryani or naans. 

Different states across India and abroad have many names for the same dish some call it dum murgh kabab, handi murgh kabab or dum ka kabab all are similar recipes with slight variation on spices and cooking techniques.  

This recipe is perfect for people who stay in a apartment and cannot use barbecue, but still can achive the same smoky grilled chicken kabab on stove top.

Ingredients:
750 Grams Skinless Boneless Chicken Breasts
100 Grams Yogurt 
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tbsp Red or Orange Food Color
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1/2 Tbsp Garam Masala
1 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
5 Green Chilies 
1 Whole Bulb Garlic 
5 Sprigs Curry Leaves
1/2 Lime
Salt as per taste
2 Tbsp Ghee
1 Tbsp Oil 
Charcoal Pieces or Liquid Smoke 

Method:
Get your chicken cut in slightly larger pieces. 1 Chicken breast would yield 5 to 6 pieces.Wash the chicken allow excess moisture to drain in a colander.  

Add the chicken pieces to a mixing bowl along with yogurt, turmeric powder, chilly powder, coriander powder, fenugreek leaves, garam masala, lime juice, food color, and salt.

Combine and massage the chicken in the marinate for few minutes, cover and place in the refrigerator overnight or for a minimum of six hours. 

Once the chicken has marinated for six hours bring it to room temperature. Peel, wash and finely chop the garlic and chilies.

Place a wok on medium flame and add the chicken to the wok cook on medium flame.

Do not waste the marinate add 1/4 cup of water and dilute the marinate and transfer to the chicken.

Once the chicken has half cooked place on high flame and allow excess moisture to evaporate.

Add the chopped chilies, garlic and curry leaves to the chicken and 1 tbsp oil fry until excess moisture has evaporated.

I'm used to burning the charcoal on stove, reserve once the coal in a bowl. 

Add ghee and fry for a minute. Place a tawa/skillet under the wok or place it on low flame setting as possible. Place the charcoal inside the chicken add 1/4 tsp ghee on the coal cover and allow to smoke for 15 minutes.

Once the chicken has dum cooked or smoked for 15 minutes remove from flame, garnish with curry leave and lime wedges and serve as hot as possible...Enjoy 😉

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Chicken Sholay Kabab at Nagarjuna Residency Road Bangalore. 

Chicken Sholay Kabab at Rahhams Frazer Town Bangalore

Cheesy Malai Mushroom Tikka

This mushroom malai tikka is a no fuss easy to prepare starter recipe. I thoroughly enjoy murgh malai tikka and always wanted to experiment the same using mushrooms this dish turned out beyond my expectations its truly a wonderful starter can be served with crispy slices of baguettes.

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Tips for purchasing and cleaning mushrooms:
Mushrooms are truly a delicacy but the art of purchasing and cleaning mushroom is something I have learnt over the years. When purchasing button mushrooms make sure the bulb or the bud of the mushroom is tightly closed to the steam.

Since super markets store it in large cold air coolers the mushroom turn brown in color. Make sure majority of the mushrooms are white and are not discoloured. I dont prefer to just wipe the mushroom with damp cloth and then cook it, I always wipe the excess dirt and wash twice before cooking.

After washing away majority of dirt I tend to leave the mushrooms in a colander and allow excess water to drain. Once the water has drained I line a plate with cotton cloth then spread the mushrooms on the cloth and allow to drain further. Please make sure you start this cleaning process 2 hours ahead of time before preparing your dish.

Ingredients:
250 Grams Button Mushrooms
1/4 Cup Yogurt 
1/4 Cup Fresh Cream
1/4 Cup Grated Cheese
4 Green Chillies
1/2 Inch Ginger
5 Sprigs Coriander leaves
1/4 Tsp Black Pepper Powder
1/4 Tsp Garam Masala
Salt as per taste
1 Tbsp Butter 

Prep:
Peel, wash and grate the ginger.
Finely chop the chillies.
Discard the coriander roots wash the stems and leaves properly pat dry and finely chop.
Chop the mushrooms in half.
Whip the yogurt well and reserve.

Marinate:
In a mixing bowl add the yogurt, fresh cream, grated ginger, chopped chillies, coriander, pepper powder and garam masala mix all the ingredients till well combined.

Add salt as per taste to the marination mix well. Add the mushrooms to the marination mix to coat well cover and allow the mushrooms to marinate for half hour.

Start Cooking:
Mix the marinated mushrooms once before place in the pan. Heat a pan on medium flame add butter before the butter melts completely start to place the mushrooms one at a time. Make sure the mushrooms are in one layer and are not overlapped. 

Gently flip the mushrooms to the other side after every minute. Cook the mushrooms for 5 minutes on each side. Once the mushrooms have grilled marks spread 2 tbsp fresh cream sprinkle grated cheese allow the cheese to melt. 

Once the cheese has melted serve hot with crusty bread and some white wine...Enjoy 😊. A perfect no fuss New Year's Eve dinner party starter recipe . 

Kebab Festival (22 Exotic Varieties of Kebabs) @Paradise Food Court

Indulge in 22 Exotic varieties of kebabs across all Paradise outlets. The 64-year-old brand synonymous with Hyderabadi Dum Biryani hosted bloggers for their on going third edition Kebab festival. 

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We got to taste 12 classic and fusion varieties of kebabs from the festival. Every kebab listed for the festival has a signature ingredient that makes it special says-Corporate Chef  Saurabh Saxena. Chef also adds that monsoons are the best season to savor these kababs, we are thrilled to showcase 22 varieties of kababs from across length and breadth of country.

Kebabs originated in 12th century Turkey, the grilled meats were a delicacy among turks and arabs who travelled for trade on the silk route regularly. Soon these mildly spiced and grilled kebabs gained popularity in other parts of asia and mughlai cuisine.

Pics Courtesy: From Paradise Blog

About Paradise:

Back in 1953, a small Canteen and Cafe functioned out of a cinema theater called Paradise in Secunderabad. The Café continued its services even when the theatre shut down. Between 1978 and 1996, under the leadership of Mr A Hemati, the restaurant underwent an exhaustive re-structuring, renovation and modernization program that was aimed at adapting to the changing social trends and evolving food habits of the people. The Paradise brand became synonymous with Hyderabad and Biryani and it was only in 2004 that the Management decided to expand to other cities and other localities in Hyderabad.

Welcome Drink Dum Ki Chai

Paneer Lolly a deep-fried sesame crusted paneer (cottage cheese) crispy and crusty outer skin, soft and creamy center perfect when served with a mint chutney.

Zaffrani Murgh Seekh, this chicken mince seekh kebab is so soft, packed with saffron flavor.

Murgh Sarfiya Kalimiri: Chicken thighs marinated in cardamom and peppercorns grilled in a coal tandoor for added flavor and taste...

Moti Fish Tikka: Strong flavors of ginger and cream marinated fish gently grilled on coals.

Mutton Seekh Kabab:  Mince meat marinated in garam masala skewered and gilled to perfection...

Bharwan aloo mutter tikki potato and green peas patties can be paired with biryani.

Mutton Shooleh tender bonelesss morsels of lamb marinated in yoghurt, grilled on coals and smoked with cloves for added flavor.

Khada Masala Kukkad tender morsels of chicken marinated in lime and whole spices for several hours before grilling. The end product was juicy, spicy and packed with flavors.

Jalandari Murgh Kabab was like tandoori chicken instead of whole chicken it was succulent boneless pieces of meat.

Barkas Rubina a cashewnut marinated prawn kabab, there is a distinct flavor of butter in this grilled prawns. These prawns literally melts in your mouth.

 Tulsi Machi (a basil marinated fish kabab)

 Dhuandhar Pankhudi: barbeque chicken wings Indian version.

Makhmali seekh kebab: Cottage cheese marinated with mild spices and pan grill. Soft and creamy vegetarian kabab.

Mutton Biryani...

Desserts

For those who like to sample different varieties of kababs all at once, Paradise has custom kabab platters on demand choose from chicken, mutton, fish and vegetarian kababs as per your choice. So, go grab your kebabs before the 45-days kebab festival comes to an end.

My three picks from the entire kabab tasting was Dhuandhar Pankhudi, Barkas Rubina and Khada Masala Kukkad. I had to pick these 3 kababs, for its unique flavors and taste. Both the chicken and prawns were very tender and juicy literally melted in my mouth.

Where: Paradise (All outlets)
What: Kebab festival
Price: Rs 225/- onwards

The Kababs can also be availed from delivery partners-Swiggy, Food Panda and Zomato...🙏