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Kabab Karhai
Ingredients For Kabab:
Chicken mince 500 grams
Salt 1 tsp
Ginger garlic paste 2 tsp
Roasted gram flour 2 tbsp
Crushed cumin 1 tsp
Lemon juice 1 tbsp
Onion chopped 1
All spice powder ½ tsp
Red chili powder ½ tsp
Red chili flakes ½ tsp
Dry fenugreek leaves 1 tsp
Green chilies, chopped 4
Bread crumbs 1/3cup
Coriander leaves, chopped ¼ cup
Mint leaves 1 tbsp
Baking powder ¼ tsp
Oil ¼ cup
For The Gravy:
Onions, chopped 2
Tomatoes, blanched & chopped 5
Oil ½ cup
Salt to taste
Cumin seeds 1 tsp
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Red chili flakes 1 tsp
All spice powder ½ tsp
Dry fenugreek leaves 1 tsp
Ginger 1 tbsp
Green chilies, cut into strips 4
Coriander leaves, chopped 2 tbsp
Charcoal 1 piece
METHOD:
For the kebabs, in a food processor, process onion, green chilies and add chicken mince, salt, ginger garlic paste, gram flour, cumin, lemon juice, all spice powder, chili powder and chili flakes. Lastly add dry fenugreek leaves, breadcrumbs, baking powder, coriander leaves and mint leaves, processing for another minute. Make long shaped kababs, refrigerate for 30 minutes. Heat oil, fry kebabs and set aside. For the gravy, heat oil and fry onions till transparent. Add cumin seeds, tomatoes, ginger garlic paste, salt, turmeric powder and red chili flakes. Cook till tomatoes are soft. Add water and fried kebabs. Cover and cook on low flame for 10 minutes. Stir in fenugreek leaves and all spice powder. Remove from the heat and coal’s smoke. Garnish with julienned ginger, green chilies and chopped coriander leaves.
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Vanilla Popsicles
Ingredients:
Condensed milk 1 tin
Milk 1 cup
Cream 1 cup
Vanilla essence 1 tsp
Method:
Combine condensed milk, milk, vanilla essence and cream. Carefully pour the mixture into popsicle molds, do not overfill. Cover and place sticks in the molds. Freeze overnight.
