Baked Dahi Kebab

Dahi kebab was a sweet surprise to my husband. He never thought that curd can be used in making a solid kebab....but the kebabs turned out to be very crispy and tasty. 

Ingredients :

1. Curd- 1 cup
2. Paneer- 200 gm
3. Cornflour- as needed
4. Green chilly- 3
5. Cumin powder- 1/2 tsp
6. Ajwain- 1/2 tsp
7. Black pepper powder- 1/2 tsp
8. Chaat masala- 1 tsp
9. Salt to taste
10. Garlic- 2 cloves
11. Ginger- 1/2" stick
12. Oil
13. Ghee

Procedure :

In a large bowl add grated paneer , curd , finely chopped green chilly , ajwain , cumin powder , pepper , chaat masala , salt and minced garlic-ginger. Mix it well. Now add 4 tsp cornflour and mix again. Now brush cooking oil in a baking pan and take medium sized balls from the curd mixture and dip it in cornflour and press a little between palms. Place the tikkis on the baking plate.

 Pre heat the oven at 450 F and bake the kebabs for 25 minutes or until they turn brown. Change the side of the kebab in between. After its done , brush the kebabs with ghee and serve hot.

Moong-Paneer Seekh Kebab

A very delicious veg kebab recipe......sometimes we (the non-vegetarians) get surprised with the veg delicacies whenever we try a new thing. This kebab is one of those surprises. A perfect recipe for a party.I loved it...and  when I am updating the pictures of this recipe right now, my husband  is telling me that he wants those kebabs once again!!

Ingredients :

1. Moong daal (split)- 100 gm
2. Paneer- 100 gm
3. Salt to taste
4. Green chilly- 2
5. Bread (wheat)- 1 slice
6. Black pepper powder- 1/2 tbs
7. Cumin powder- 1/2 tsp
8. Oil- 1 tbs
9. Garlic- 2 cloves
10. Ginger- 1/4" stick
11. Ghee/melted butter


Procedure :

Soak the daal in water for 3 to 4 hours and drain it. Grate the paneer. Blend the moong daal with garlic , ginger and green chilly. The paste should not be too smooth. Take the bread slice and make dry bread crumbs from it(put it in the blender and blend for a minute). In a large mixing bowl , add all the ingredients except the oil and mix well. Now heat a non stick pan and add the oil. When the oil is a little hot , add this mixture and keep stirring it with a spoon. Keep the flame on medium. Mix the moong daal mixture well and turn off the gas when it turns a little dark. It takes hardly 5 to 7 minutes. Let the mixture cool down a little. Put some oil in the seekh. Take medium sized ball from the mixture and make kebabs in the seekh. Brush a little oil all over the kebabs. Pre heat the oven at 450 F and place the kebabs on the rack. Bake for 20 minutes or until they turn brown. Change the side of the kebab in between. When it is done, take out the kebabs from the seekh and brush with melted butter or ghee. This will help the kebab to retain a moist texture.

Sending this recipe to the event I'm the star and Bake fest created by Vardhini .

Baked Soy Chicken With Peanut Chutney

A simple baked chicken kebab with an extra spicy peanut chutney!! A terrific combination.

Ingredients :

1. Boneless chicken- 250 gm
2. Corn flour- 1 large tbs
3. Soy sauce- 2 tbs
4. Salt to taste
5. Garlic- 3 cloves
6. Ginger (minced)- 1/2 tsp
7. Black pepper powder- 1/2 tsp

Procedure :

Cut the chicken into medium pieces and keep aside. In a mixing bowl add the cornflour , soy , minced garlic and minced ginger , pepper. Mix well. Cornflour tends to stick to one place , so you have to be very quick to mix the ingredients evenly. I have used freshly minced garlic and ginger , it gives a nice aroma as well as a nice taste to the chicken. One can also use ginger-garlic paste. Mix the chicken in this mixture and marinate the chicken overnight. Cover the bowl with a cling film. I did not add the salt while marinating the chicken. 

Take out the chicken at least two hours before baking. Add salt and mix well. Now pre heat the oven to 350 degree F. I brushed a little oil on the chicken pieces. Place the chicken pieces in the skewers and place the skewers in the oven. Cook the chicken for 30 minutes. Turn it in the middle of baking. 

After 30 minutes , check whether chicken is done or not. To do so, prick the chicken with a sharp knife and see if any pink liquid flows out or not. If not , then the chicken is done. Now to get a nice crispiness , I baked the chicken for another 10 minutes at 400 degree F. 

Peanut chutney :

Ingredient :

1. Raw peanut- 100 gm
2. Onion (chopped)- 2 large tbs
3. Red chilly powder- 1/2 tbs
4. Garlic- 1 clove
5. Red paprika- 1/2 tsp
6. Salt to taste
7. Green chilly- 2
8. Chaat masala- 1/2 tsp
9. Water

Procedure :

In a pan roast the raw peanuts properly. Then remove the skin of the peanut. To do so , just rub the little warm peanuts between your palms. Now in a pan heat 1 tbs oil and fry the chopped onion , garlic. Cool down the mixture. Add all the ingredients in a mixing jar and blend together. Add water as required to make a smooth paste.

Serve this spicy peanut chutney with the chicken kebabs.

Sending this to Priya's event Dip in.

Chickpeas Kebab with Mayonnaise Dip

I have tried so many kebabs , but this one was one of the bests I have made so far.The texture , the taste and the aroma , everything was lajawab :).....and the best part was the protein component of the main ingredient chickpeas , which just can't be ignored.

Ingredients :

1. Chickpeas- 1 1/2 cup
2. Onion- 1/2 of a large one
3. Garlic- 7 to 8 cloves
4. Green chilly- 3
5. Ginger paste- 1 tsp
6. Cumin seeds- 1/2 tsp
7. Cumin powder- 1/2 tsp
8. Black pepper powder- 1/2 tsp
9. Cinnamon powder- 1/2 tsp
10. Hing- 1/4 tsp
11. Salt to taste
12. Bread crumb- 3/4 cup
13. Maida- 3 tbs
14. Olive oil


Procedure :

Soak the chickpeas in water for 4 to 5 hours and then drain the water. Grind them in a blender into a smooth paste. If needed , add a little water while grinding. Now finely chop onion , green chilly and garlic. Heat 1 tbs oil in a non stick pan and add cumin seeds. When they start spluttering , add onion , chilly and garlic. Fry them until the onion turns translucent. Add the ginger paste , pepper , cinnamon , cumin powder and hing. Mix well and cook until you get a nice aroma of the cinnamon powder. Add the chickpeas paste to the pan and mix well. Season it with salt and keep frying the mixture over low flame until it changes its color and turn a little dark in color. Turn off the heat. In a bowl mix the maida , chickpeas mixture , bread crumb and 1 tbs olive oil. Knead them well and prepare small patties from the mixture. Heat 2 tbs olive oil in a flat surface pan and when oil is smoking hot , add the chickpeas patties one by one and fry both the sides until they turn dark brown in color. Keep them on paper napkin to remove excess oil.

Now a kebab is incomplete without a nice dip. So I prepared a different dip for this kebab , the Mayonnaise dip.

Ingredients :

1. Mayonnaise- 2 tbs
2. Mushroom soy sauce- 1 tsp
3. Vinegar- 1 tsp
4. Black pepper powder- 1/2 tsp

Procedure :

Mix all the ingredients in a bowl and refrigerate it before serving with hot kebabs. I also made a Cabbage salad with this.

Only 4 days left for the event What's on your kebab platter , send your entries to win the giveaway. Also check the other event My Diwali My Way.

Paneer Hariyali Kebab

In this recipe you will love the smoky capsicum with the soft paneer. The grilled taste of the coriander marinade works wonder for it. A perfect treat for the vegetarians. And obviously its so easy to make it that you don't even need any cooking skill for it. 

Ingredients :

1. Paneer- 200 gms
2. Red capsicum- 1
3. Coriander leaf- 1 cup
4. Sugar- 1 tsp
5. Salt to taste
6. Chaat masala- 1/2 tsp
7. Black salt to taste
8. Tamarind pulp- 1 tbs
9. Dry mango powder- 1 tsp
10. Hing (asafoetida)- 1/2 tsp
11. Jaljeera- 1 tsp
12. Olive oil- 2 tbs
13. Green chilly- 2
14. Lemon juice- 1 tsp


Procedure :

First make a smooth paste of the coriander leaves with salt , sugar , green chilly and tamarind pulp. Now cut the paneer into medium pieces and the capsicum into small pieces. In a large bowl add the coriander paste and all the other powders and oil. Marinate the paneer and the capsicum pieces in this mixture for an hour. Sprinkle the lemon juice. 

Now grease the grill rack of the microwave and place the paneer and capsicum pieces. Grill for 4 minutes and turn the other side of the paneer and capsicum pieces. Grill for another 3 to 4 minutes. Take out the paneer pieces and brush the capsicum with the left over mixture and grill until they become a little soft. Serve the Paneer Hariyali Kebab with some green chutney.

Do not forget to participate in my ongoing event What's on your kebab platter to win a gift.
Sending this to the event My favorite dish.

Chicken and Mushroom Kebabs with Olive Paste

In this kebab recipe you will find a nice twist of the ingredients used. The boiled broccoli and the green olives together worked wonder as a kebab marinade. My husband simply loved it and he was a little disappointed that I did not make a plate full of kebab for him.

Ingredients :

1. Chicken- 2 medium boneless pieces
2. Garlic- 3 cloves
3. Broccoli- 1/2 cup
4. Green olives- 4
5. Lemon juice- 1 tbs
6. Olive oil- 2 tbs
7. Black pepper powder- 1/2 tsp
8. Mushroom- 3 to 4 pieces
9. Salt to taste
10. Bhuna garam masala- 1/4 tsp


Procedure :

Make some small cuts in the chicken pieces. Cut the mushrooms into halves. Grind garlic , olive and boiled broccoli together. Marinate the chicken and mushroom pieces with this paste and add salt , pepper , lemon juice , garam masala and oil. Keep this in refrigerator for more than 4 hours. 

Now grease the grill rack of your microwave oven and place the chicken and mushroom pieces. Grill for 8 minutes and turn the other side of the pieces and grill again for another 8 minutes or until the chicken is done. Serve your Kebabs hot.

You can serve the kebabs with green chutney. That will compliment the kebabs.

Achari-Lasun Murg Kebab

This is a nice stir fried kebab with few boiled vegetables. The garlic and the extra red chilly powder added to it gives it a very different taste. 

Ingredients :

1. Chicken (boneless)- 10 pieces
2. Garlic (freshly ground)- 3 large tbs
3. Red chilly powder- 2 tbs
4. Black pepper powder- 1/4 tsp
5. Cumin seeds- 1/4 tsp
6. Cinnamon- 2
7. Lemon juice- 1 tbs
8. Potato-1
9. Carrot- 1
10. Salt to taste
11. Oil
12. Spicy tomato pickle- 1 tbs

Procedure :

Dry roast the cumin , pepper and cinnamon and grind them. Marinate the chicken with the garlic , red chilly , the ground pepper mixture and salt. Keep it in refrigerator for 5 to 6 hours. 

Boil the potato and the carrot and peel their skins. Cut them into thin round slices and keep them aside. Now heat 2 tbs oil in a non stick flat surfaced pan and fry the chicken pieces. Fry them until they turn brownish. Add the sliced potatoes and carrots at one corner of the pan. Fry them too with the garlic paste of the marinate. Add a little salt to the vegetables. When the chicken is done , add the lemon juice and the tomato pickle ( do not use too much pickle or else it will ruin the garlic's flavor) and mix everything well. Turn off the heat. Your achari-lasun murg kebab is ready.

Serve it with your choice of chutney.

Paneer Tikka Kebab

I have always tried non-veg kebabs whenever I have been to any restaurants but this time I have made a veg kebab at home....and it turned out so delicious that I am convinced now......that even veg kebabs do taste good :)

Ingredients :

1. Paneer- 200 gms
2. Lemon juice- 1 tbs
3. Salt to taste
4. Red chilly powder- 1/2 tsp
5. Oil- 1 tbs
6. Curd (hung for half an hour)- 2 tbs
7. Cream- 1 tbs
8. Ginger-garlic paste- 1 large tsp
9. Cornflour- 1 large tbs
10. Food color- a pinch
11. Bhuna garam masala- 1/2 tsp
12. Aamchur powder (dry mango powder)- 1/4 tsp

Procedure :

Cut the paneer into medium cubes. Add all the ingredients in a large mixing bowl and mix well. Add the paneer pieces to it and mix well. Make small cuts in the paneer cubes and marinate it for 3 hours. 

Now grease the rack of the grill of your microwave and place the paneer cubes on it. Grill each side for 5 minutes and serve it hot with your favorite chutney.

Sending this to Jabeen's Iftar nights event.

And to Anyone can cook event :series 29.

And to Microwave cooking potluck party.

Tandoori Chicken

This recipe is for all the tandoori chicken lovers who do not have tandoor or barbecue grill at home. Do not get upset because now you can make tandoori chicken easily in your normal microwave. And the texture and taste of the chicken is just awesome. I always wanted to make some tandoori item but was afraid that it won't come out as good as a tandoor or barbecued one. But this time I proved myself wrong !! Have a look at the tandoori chicken below. For my convenience and being the first attempt , I have used boneless chicken for this recipe.

Ingredients :

1. Boneless chicken- 10 pieces

2. Salt to taste

3. Curd- 2 large tbs (hung for 15 minutes)

4. Oil- 2 large tbs

5. Food color- a pinch

6. Red chilly powder- 1 tbs

7. Garlic paste- 1 tbs

8. Ginger paste- 1/2 tbs

9. Lemon juice- 1 tbs

10. Nawabi mutton masala- 1 tsp

11. Bhuna garam masala- 1 tsp

12. Ajwain- 1 tsp

Procedure :

Wash and pat dry the chicken pieces and keep them aside. Now in a large bowl add oil , ginger , garlic , curd , chilly , lemon juice , mutton masala , garam masala , salt , ajwain and the chicken pieces. Mix it well. Make some small cuts in the chicken pieces so that it absorbs more flavor. Add the food color and mix again. Now cover the bowl and keep it in the refrigerator for 24 hours. Do not keep it in the freezer.

Now grease the grill rack of the microwave and place the chicken pieces on it. Grill each side for 8 minutes or till the chicken is done. After every grilling , give it some 3 to 4 minutes standing time. Now to give that smoky burnt look of tandoori chicken , just turn on the gas and hold the grilled chicken pieces on it for a minute and they are ready!!

Serve it with onion , lemon and some green chutney.

Sending this to Anyone can cook : Series 28 and Food Palette Series Black.Also to Iftar nights by Jabeen , Microwave cooking potluck party.

Honey Coated Chicken Lollypops

A very easy recipe with minimum effort and time to cook.

Ingredients :

1. Chicken lollypops- 5

2. Ginger-garlic paste- 1 tsp

3. Turmeric powder- 1/4 tsp

4. Red chilly powder- 1/2 tsp

5. Salt to taste

6. Lemon juice- 4 tbs

7. Vinegar- 1 tbs

8. Chopped onion- 2 large tbs

9. Honey- 2 tbs

10. Oil

Procedure :

Wash the lollypops and pat them dry. Make some small cuts with the help of a sharp knife. In a large bowl add turmeric , chilly , salt , onion , 3 tbs lemon juice , vinegar , ginger-garlic paste and the chicken. Mix them well and keep in refrigerator for 4 to 5 hours. If you keep it for overnight , the lollypops will taste better. Now Heat 2 tbs oil in a flat surface non-stick pan and add the chicken pieces to it. Do not add the onions left in the bowl because the onions will tend to burn faster than the chicken. Fry the pieces from all sides. When the sides turn brown , add the honey and the remaining one tbs of lemon juice to it. Toss the chicken pieces a bit and remove it from the flame. Serve it hot with tomato ketch up.

Chicken Lollypops Coated with Gram Daal

I have always wondered that what is the secret ingredient that KFC uses which makes those chicken wings so delicious and crunchy. I have always thought of various coating which will make the surface of chicken wings crunchy. But this one recipe came out as the best of the lot. The chana daal coating makes this kebab truly delicious and when you will bite the kebab , you can hear a nice munching sound (which was my ultimate goal...to make it as crunchy as possible).

Ingredients :

1. Chicken wings or lollypops- 6 to 7
2. Curd (hung for 15 minutes)- 3 large tbs
3. Red chilly powder- 1/2 tsp
4. Salt to taste
5. Black pepper powder- 1 tsp
6. Ginger-garlic paste- 1/2 tsp
7. Turmeric powder- one pinch
8. Cumin powder (Jeera powder)- 1/4 tsp
9. Olive oil
10. Beaten egg- 1
11. Parsley (finely chopped)- 1/2 tsp
12. Chana daal- 1 cup
13. Bread crumb- 1/2 cup


For decoration :

1. Curd- 2 tbs
2. Vinegar- 1 tsp
3. Black pepper powder- 1/4 tsp
4. Sweet corn , tomato- 1/4 cup

Procedure :

First grind the dry chana daal in mixer and keep it aside. Marinate the chicken pieces with curd , chilly , pepper , salt , garlic-ginger paste , turmeric and cumin powder. Keep the marinated chicken in refrigerator for 1 hour covered with a cling film. 

In a bowl mix the curd (kept for decoration) , vinegar and pepper and refrigerate it .

Mix the chopped parsley in the beaten egg and keep it aside.

Mix the powdered chana daal and bread crumb and add a little salt to it. Heat olive oil in a flat surface pan. Now dip the chicken pieces in the beaten egg and then roll in the chana daal mixture properly , so that the pieces evenly get coated with the chana mixture. 

Now shallow fry them in the pan over low flame (so that the chicken inside gets cooked properly). Let the chicken pieces turn brown in color.

After frying keep them on a paper napkin to remove excess oil. Meanwhile saute the tomato and sweet corn in the remaining oil of the pan. 

Now put the pieces in the plate and add the corn and tomato on top of it. You can also add a little green chutney and saunth to it. Serve it immediately with the curd mixture.