Sheek Kebab (Chicken)

Sheek Kebabs are spicy side dish prepared from minced meat. This is our Eid special dish of the day. Yummy and finger licking tasty kebabs has been served with Mutton Biryani for the day. This is my fried version of Chicken Sheek Kebab and also this recipe is an Arab style of preparation. Happy Eid to all my friends and family… Love all… :) :)

Ingredients:

Chicken Mince - ½ kg (with fat)

Onion paste- 3 tbsp

Ghee - 2 tsp

Turmeric powder - a pinch

Red chilli powder - 1 tsp

Garam masala powder - 2 tsp

Ginger Garlic paste - 1 tsp

Green chillies - 5 nos (chopped finely)

Chat Masala - ½ tsp

Corn flour - 1 tbsp

Egg - 1 nos

Bread crumbs - 2 tbsp (optional)

Fresh Corriender - 2 tbsp (for cooking)

Fresh corriender - Handful (for garnishing)

Lime - 1 (cut to cube pieces)

Salt - to taste

Oil - for deep frying the Kebabs

Preparation:

- Add the minced meat in chopper or blender and blend twice.

- Once done, take the minced meat in a bowl and add onion paste, ghee, egg, turmeric powder, red chilli powder, green chillies, garam masala powder, ginger garlic paste, corn flour, salt, chat masala, fresh corriender and mix well with hand.

- Let the kebab mix rest for 30 to 40 minutes.

- Take the kebab mix and arrange them on skewers and keep aside.

- Heat oil in a pan, remove kebabs from skewers and fry them on medium low flame till done on both sides.

- Garnish with fresh coriander, lime cubes and serve tasty Sheek Kebabs with rotis and parathas.

Note:

- Please adjust spice and salt as per taste.

- Adding bread crumbs to kebab is optional.

- Any meat can be used for making Sheek kebabs.

Chicken Mulakittathu

Chicken/Kozhi Mulakittathu is a traditional spicy red curry cooked in Kashmiri red chilli powder made in our own Malabar (South Indian) Kitchen. This is actually a delicacy spicy chicken curry served best with Kerala Parottas and Ghee rice. As always… this curry too has my special touch ….. Happy Day Friends :) :)

Ingredients:

Chicken - 500 - 800 gms (medium sized)

Onions - 2 big (sliced)

Tomatoes - 2 medium (sliced)

Green chilli - 4 nos (slit into half)

Garlic Paste - 1 tsp

Ginger Paste - ½ tsp

Fenugreek powder - ¼ tsp

Mustard seeds - ½ tsp

Curry leaves - Handful

Turmeric powder - ½ tsp

Kashmiri Red chilli powder - 5 tsp

Coriander powder - ½ tsp

Vinegar - ½ tsp

Coconut Oil/Sunflower oil - 3 tbsp

Water - ½ cup

Salt - to taste

Preparation:

- Heat 3 tbs oil in a kadai, add fenugreek powder, mustard seeds, curry leaves and let splutter.

- Add sliced onions, green chillies, ginger garlic paste and saute till onions turn translucent. Toss in the sliced tomatoes at this stage and mix well.

- Once done, add turmeric, red chilli, coriander powders and saute well till raw smell is out. Add few drops of oil if required while frying the masala.

- Toss in the chicken pieces, Vinegar, salt and mix well till the masala is completely coated onto the chicken pieces.

- Pour water and let chicken get cooked till done with lid on.

- Once done, take of lid add few curry leaves and let cook for another 2-3 mts, off flame.

- Yummy and delicious Chicken/Kozhi Mulakittathu is ready to be served.

- Serve hot with Kerala parotta and the best combination with ghee rice.

Note:

- Adjust salt and chillies to taste.

- Adding vinegar is again optional.

- Adding coconut oil or sunflower oil is as per taste. I have used sunflower oil for this recipe.

Fish Egg Thoran (Meen Mutta Thoran)

Fish Egg Thoran or Meen Mutta Thoran is a very delicious side dish with rice. Fish egg is rich in Vitamin D, B12 and high in anti-inflammatory Omega-3 fats. I personally would suggest all to try this super delicious dish once atleast. This is a preparation I learned from my hubby dear with a little alteration from my side. Enjoy friends and happy weekeend to all :) :)

Ingredients:

Fish Egg - 2 large pieces (Seer Fish Eggs)

Shallots - 5 nos (crushed)

Onions - 1 large (finely chopped)

Green chillies - 3 nos (sliced)

Garlic - 7 pods (sliced)

Ginger - small piece (sliced)

Curry leaves - 2 strings

Turmeric powder - 1/2 tsp

Kashmiri Red chillies powder - 1 tsp

Black pepper powder - 1/2 tsp

Garam Masala powder - 1/2 tsp

Jeera powder - 1/2 tsp

Grated coconut - 1/2 cup

Oil - 2 tbsp

Fenugreek seeds - 4 nos (optional)

Mustard seeds - 1/2 tsp

Salt - to taste

Preparation :

- Clean fish Egg with water, lime juice and keep aside.

- Heat oil in a pan, add fenugreek seeds, mustard seeds and let splutter.

- Add curry leaves, ginger, garlic, crushed shallots, green chillies and fry for a minute.

- Now add the onions, salt and fry till soft and slight brown in color (make sure not to burn the onions).

- Once done, add turmeric, red chilli, black pepper, garam masala powders and fry for a minute or two.

- Add the grated coconut, mix and fry well.

- Now add the Fish Egg mix and let cook on low flame with lid on for 2 - 3 minutes.

- Once done, open lid and keep on sauteing the egg well to fine powder consistency (make sure not to burn the egg masala).

- Now add the jeera powder and mix well till you get a nice aroma.

- Off flame and serve hot with rice and curry.

Channa Masala(My Style)

Channa Masala is a great vegetarian dish which goes very well with rotis, rice or batura. It is a great dish to serve for breakfast or dinner. Channa masala is also known as channay or chole masala. This channa is also know as Kabuli channa. Chole bature is a very common street food prepared with this type of channa. Being one of my favourite curry at home cooking is simple and easy. This is not a traditional way of preparing channa masala. But… this is my style of preparing this yummy dish. In my house this is well served with Kerala Appam. Hoping all my friend enjoy my style of cooking this awesome food… Have a great weekend friends….

Ingredients:

Channa - 250 gms (soaked overnight)

Onions - 1 large (cut to pieces)

Tomatoes - 2 medium (cut to pieces)

Green chilli - 2 nos (slit to half)

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Jeera - ½ tsp

Dry methi leaves - 1 tsp (for cooking)

Dry methi leaves - ½ tsp (for garnishing)

Turmeric powder - ½ tsp

Red chilli powder - 1 tsp

Meat masala - 2 tsp

Salt - to taste

Oil - for cooking

Water - 1 - 1 ½ cup

Preparation:

- Heat oil in a cooker, splutter jeera and dry methi and fry for a sec.

- Add onions, green chilli, tomatoes, ginger garlic paste and fry for 2 minutes.

- Add the powder and fry till raw smell goes.

- Add the cleaned channa, salt and mix well. Pour water and let cook for 3 whistles.

- Once done, garnishing with dry methi leaves.

- Serve hot with appam, parathas, chapatis, pooris, baturas and bread.

Note:

- Soak channa overnight or soak in water for at least 5 hours before cooking.

- Adjust spice and salt as per taste.