Wednesday, May 27, 2009

Chicken Seek Kebab

Today for the first time (in 10 months), my hubby came back from office on time. Immediately after coming he asked: (dekho aaj tou mein jaldi aaya hun, tou aaj mujhe kuch special khana milna chahiye) See, today I have come on time, so I shall get something special to eat. So I prepared special menu for him, which included Chicken Tikka, Laccha Paratha, Dal Tadka and Chicken Seek Kebab.

In India I never felt like eating Chicken seek kebab (I'm still wondering... why). May be due to availability of soo many other varieties, but here in Japan your long range of item shrinks like any thing. So one day forcefully I tried "Chicken Seek Kebab" and was amazed by the wonderful hidden taste that was waiting for me. It did magic in my mouth. From that day onwards, I always order this dish whenever I go outside for feast.

Kebab can be made in different shapes, sizes, style (deep fry, shallow fry, baked) and with different types of meat. However, the roasting of meat on skewers is far more widespread. I used this widespread method today.

  • 250 gms finely minced chicken or boneless chicken
  • 2 tbsp ginger and garlic paste or finely chopped
  • 2 green chillies
  • 1/2 tsp garam masala
  • 1/2 tsp red chilly powder
  • 1 tsp coriander powder
  • 4-5 sticks of chopped coriander leaves
  • 6-8 pcs of mint leafs
  • 1 tbsp cheese
  • Butter or oil
  • Salt

  • Wash chicken and dry them nicely with kitchen towel.
  • Mix together all the ingredients except butter and put in mixer and blend well to get fine thick paste (without using water)
  • If using minced chicken then make paste of other ingredients, add in chicken nicely and mix well.
  • You can add in little bit of cinnamon clove black pepper powder if you wish a strong flavour.
  • Grease the skewer (if metal).
  • Pre-heat the grill to maximum.
  • Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab over the skewers.
  • Grill the kebabs until cooked, brushing with butter or oil and rotating the skewers frequently.
  • Serve it hot and sprinkle chat masala and lime juice as per your taste.

I have not used coriander in the paste since I could not get for the past 1 month. Also, have used dry mint leafs.

  • Add bread Crumbs if you are not able to bind kebabs over skewers.
  • If using wooden skewers, then soak them in water for at least 20 mins.
This is my entry to Potluck - Chicken hosted by Viki at Viki's Kitchen.

Thursday, May 21, 2009

Paneer Jalfrezi

Panee Jalferzi is a quick, easy and very tasty dish to create at home. It is such a
easy dish that even a first time cook can make it with out looking at the recipe twice.

200gm cottage cheese (paneer) diced
1 large onion diced
5-6 medium size bell pepper (any colour ) diced
1 medium size ripe tomato diced
1 tbsp ginger garlic paste
1 tsp cumin seed (jeera)
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp coriander powder
1/2 tsp black pepper powder
1 tsp Kitchen King masala or Sabji masala
2 tbsp vinegar or lime juice
Salt (as per taste)
Fresh coriander chopped (for garnishing)
2 tbsp cooking oil

1. Heat oil in a pan and temper cumin seeds .

2. Add ginger and garlic paste and fry until well blended.

3. Add onion and pepper and saute for 4-5 mins.
Stir frequently to prevent scorching.

4. Now sprinkle in turmeric powder, chilli powder,
coriander powder and pepper powder and cook for 2 mins.

5. Add diced tomatoes and cook for 2-3 mins.

6. Now add sabji masala and salt.

7. Then add paneer and cook for about 2 minutes until soft and stir
with soft hand so that it remains in shape.

8. Add vinegar or lime juice just before turning off the heat.

9. Garnish with fresh coriander.

Panee Jalferzi should be served hot and it goes well with Indian breads like phulak,
naan, tandori roti , rumali roti etc or with basmati rice too but my personal
favorite which blends with it and triggers my taste gland is namkeen pori.

Thursday, May 14, 2009


Your near and dear one's from Bhilai, Minneapolis and Tokyo are wishing you both

A Very Happy Anniversary !

In Tokyo, we celebrated you anniversary by making your favorite dessert, Rasmalai.

We all are greatful to you both for making our life happy, you both are the charming
Baghban who make our soul blossom.

We all love you Mummy & Daddyji....

Mummy no one can match your culinary excellence but I hope you will like it.


Happy Anniversary to Pankaj bhaiya & Poonam bhabhi

Sweet occasions should be celebrated with sweets. So here comes Rassgullas, which may fill your today with happy memories of the past and bright hopes for the future .