Kale Chane Ka Kebab with Mint Curd

Kale Chane Ka Kebab with Mint Curd Kale Chane ka KebabPreparation time: 30 minutes, Cooking Time- 30minutes, Serves 4 Ingredients 500 gms Bengal gram (kala chana)    5 medium onions, chopped 12- 15 garlic, chopped  2inches ginger, chopped   1 teaspoon salt    30 ml 2 tablespoons lemon juice  4 green chillies  ¼ cup coriander leaves, chopped 1 teaspoon red chilli powder  1 teaspoon garam masala powder 1 cup oil for deep-frying For the Spice mix  5 cloves    2 bay leaves   1”sticks cinnamon   4-5 black cardamoms   5 green cardamoms   ¼ teaspoon nutmeg powder    1 teaspoon cumin seeds   8 dried red chillies  2 tablespoons black peppercorns For the Stuffing ¼ cup mint leaves   10 green chillies, finely chopped 1 inch ginger, finely chopped 3 medium onions, finely chopped   125 g  unripe mangoes, finely chopped ¼ teaspoon salt   Method Soak the Bengal gram overnight. Peel and dice 5 onions.  Peel the garlic. Tie the ingredients for the spice mix in a piece of muslin or place in an infuser. Put the soaked gram in a pressure cooker with water reaching an inch above the gram. Add the chopped ginger, salt 1tsp, chopped onions, garlic and the spice bag and pressure cook for 15 minutes or till done. Remove the spices and grind them with a little of the cooking water to a fine paste. Grind the boiled gram using a little of the remaining water.  Add the ground spice paste, chopped coriander, lemon juice, chilli powder and garam masala to the paste. Mix well and adjust seasoning. For the stuffingMix together the chopped onions, green chillies, unripe mango and mint. And the chopped ginger. Shape the gram mixture into 15-16 small patties on your palm. Place a little stuffing in the centre and bring the edges of the patty together to enclose the stuffing.  Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side. ( frying pan. Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom)  -to be deleted. Flip the patties over and cook the other side as well. Ingredients for Mint Curd Chutney1 cup Mint leaves 1/2 cup Coriander leaves 2 Green Chilies 2 Tbsp Curd Salt to taste Method To make the chutney just combine all the ingredients and blend in food processor. Ingredients for Stuffed Bhavnagri Mirch12 bhavnagri mirch 2 cups  boiled chicken 1/2 tsp cumin seeds (jeera) powder 1/2 tsp chilli powder 1/2 tsp dried mango powder (amchur) 1 medium onion finely chopped 1/2 tsp fennel seeds (saunf) powder ½ cup cheddar cheese, grated salt to taste 2 tsp oil Method Slit bhavnagri mirch lengthwise from one side not separating from the base. Remove seeds. Mix salt and all the spices to chicken. Stuff chicken mixture in mirch. Heat oil in a flat kadhai. Place stuffed mirch in the pan and turn the heat to low. Cover with a lid. Turn over the mirch once the underside is cooked. Cook from both sides, remove from heat and sprinkle cheese on top and toast in the oven till the cheese melts and serve.

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Shammi Kebab

Shammi Kebab Ingredients500 gms Mutton keema Half a teaspoon of Red Chilli Powder 1/4th teaspoon Cumin seeds 1/4th teaspoon Black Pepper 1/4th tablespoon big Cardamom pieces 2 tablespoon of yellow dal ½ tablespoon of sliced garlic ½ tablespoon of sliced ginger 10 Green cardamoms Pods ½ a tablespoon clove Salt to taste 1 tablespoon Karim’s Garam Masala/Garam Masala 1 egg For the StuffingFinely chopped onions, green chilies and coriander leaves MethodMix the keema with all other ingredients and boil for 30 minutes. Grind this mixture to a paste once it is cool. Add a tablespoon of Karim garam masala and an egg to it and make small lemon-sized balls of the mixture. Stuff the balls in the middle with half a tablespoon each of the cut onions, coriander and green chilies. Deep fry the balls in oil till they turn brown.

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Khubani Kebab with Teekha Tez Chutney

Khubani Kebab with Teekha Tez Chutney Ingredients1 kg raw banana; 300 gm potatoes; 30 gm oil, 10 gm cumin seed; 5 gm white pepper powder; 10 gm garam masala powder; 5-6 green chillies; 10 gm ginger; 50 gm green coriander; 50 gm apricots; 50 gm khoya(reduced milk); salt to taste Method Soak apricot in water for about 1 hour, drain it, chop finely and mix with khoya. Peel and chop ginger, green chilli and green coriander. Method: Boil raw banana and potatoes, peel, mash and mix it well. Heat oil in sauce pan, add cumin seeds till it crackle. Add mashed banana and potato mixture, cook well. Add garam masala, white pepper powder and salt to taste. Chop the ginger, green chillies, green coriander and mix well with above mixture. Divide the mixture into 16 equal portions and stuff with apricots and khoya mixture. Make medallions of 2.5” diameter. Shallow fry on a heated griddle, serve hot. Ingredients for Gunpowder Dip4 tbsps Chana daal (large split yellow lentil) 3 tbsps skinless Urad daal 3 tbsps sesame seeds 5 dry red chillies (this is already really hot. Add more for more heat) Salt to taste 1 tsp sugar 1 tbsp vegetable/ canola/ sunflower cooking oil Method Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color. Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between). Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix.

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