Tuesday, 30 June 2015


 Kebab…………I love kebab. This is the one and only dish which I want to eat anytime, anywhere. The smoky flavor makes me crazy. Not only me, my whole family loves kebab, even my three and a half year old daughter also likes it.

Kebab is a dish from Middle Eastern, Eastern Mediterranean and South Asian countries. When you serve, it should be hot. Traditionally kebabs were made by lamb. But it depends on local taste and society. Actually tastes differ man to man and that’s why you will get many different types of meat including beef, chicken, goat, pork, fish etc. Like other ethnic foods spread by travelers around the world, kebab, which was a part of regular cuisine in most of the Middle Easter and South Asian countries, is now enjoyed by people around the world.

Nowadays kebab/kabab is the most popular dish in urban India. Any get to gather or party will be incomplete without kebab as a starter. Banjara kebab is a type of kebab which I learned from a regional television cookery show. And it is very easy to make at home in your microwave and very tasty too.
chicken banjara kabab recipe
Banjara Kabab

Recipe of Chicken Banjara Kabab

Ingredients:

Boneless chicken cubes – 300 gms
Dry red chilli – 6-7 pcs
Cumin – 1 tsp
Coriander – 1tsp
Kababchini – 1 tsp
White pepper corn – 1 tsp
Nutmeg – 1/4th tsp
Ginger-garlic paste – 1 tsp
Peanut/groundnut paste – 2 tbsp
Dry mango powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Hung curd – 2 tbsp
Salt
Lemon juice
Wooden skewer

Method:

Marinade the chicken with lemon juice and salt for around 30 minutes.

Now take a pan and roast dry red chilli, cumin, coriander, kabab chini, white pepper corn and nutmeg. Then grind and keep aside with lid.

Now marinate the chicken with lemon juice and salt for 15-20 minutes.

After 15 minutes you will get some excess water from the marination, so drain that water and again marinate the chicken with ginger-garlic paste, groundnut paste, dry mango powder, kashmiri red chilli powder, hung curd and the grinded spices for 30 minutes.

Now take some wooden skewer and string the chicken pieces one by one and cook it in microwave mode for 4-5 minutes. While cooking in microwave, instead of putting the skewers on tray, take a medium size bowl and keep the skewer on it so that both ends of the skewer touch the edge of the bowl and the chicken pieces do not touch the base of the bowl. The air gap between the edge of the bowl and chicken will help it to cook all sides of chicken well. This will also help to keep the microwave clean as the juice from chicken will drop in the bowl.

Garnish chicken banjara kabab neatly and serve hot. Let me know how it turned out at your end. Happy cooking :-)


Sunday, 14 June 2015

Mango banana dome is an easy to make dessert with two of the most commonly found tropical dessert. Mango the national fruit of India. This seasonal fruit is mostly available in summer. But now a days, canned mango pulp is available in market throughout the year. Banana is anyway available throughout the year. Another advantage of this delicious dessert is that it can be prepared days before the actual serving.  This chilled dessert is prepared with mango pulp and smashed banana. The two distinct layers are created by periodically freezing it and garnished with mint leaves to add a touch of green.

chilling desert with mango and banana
Mango Banana Dome

Ingredients for mango banana dome:

  • Mango pulp – 1 cup
  • Banana – 1 small
  • Vanilla essence – few drops
  • Whipped cream – 2 tbsp
  • Mint leaves
  • Sugar (as required)

Method of mango banana dome:

  • Take the mango pulp and add sugar (depending on sweetness of mango) and blend it very well.
  • Now take silicon dome mold or cupcakes mold, if you do not have silicon mold, you can use normal mold but have to grease it slightly, and pour the blended mango pulp.
  • Now freeze it for 3-4 hrs.
  • Then take a banana and blend it. Now add whipped cream and vanilla essence and again blend it. This is like a banana mousse.
  • Freeze it for 1 hr.
  • Now take the chilled mango pulp and scoop it to make a hole for stuffing.
  • Then pour the chilled banana mousse into the hole and again freeze it.
  • Before serving, remove the mango banana dessert from mold and cut with a sharp knife. Decorate with mint leaves. Enjoy this chilled dessert with your loved ones.
View my other mango recipes at http://www.easysteps2cook.com/search/label/Mango

Friday, 5 June 2015


Ingredients for Zebra Cake:

Flour – 1 cup
Butter – 50 gms
Egg – 2
Sugar – ½ cup
Coco powder – 1 tbsp
Chocolate essence – few drops
Vanilla essence – few drops
Milk

cake with zebra stripe
Zebra Cake

Recipe of Zebra Cake:

At first grind the sugar and keep aside.
Now take a mixing bowl and put butter and sugar powder and beat well. Then add an egg and beat it well and add few drops of vanilla essence.
Now take a mixing bowl and mix 1 cup of regular flour and baking powder.
Add this flour into beaten egg and mix well. If you feel the batter is thick, add lukewarm milk. Actually this batter should be ribboning.
Now pre heat the oven in convection mode at 180c for 5 minutes.
Divide the batter in two portions and keep them in two separate bowl.
Now add coco powder and chocolate essence in one bowl and mix it very well.
Now grease the baking tin and pour 2 tbsp white batter and wait for few second. When you see that the batter is spread in the tin, pour 2 tbsp chocolate batter and repeat this process. When two types of batter will is finished take a tooth pick and just cut some line over the batter. The lines make a nice design. Now place it into oven in 180c for 25 minutes.
Take the cake tin and gently prick it with a toothpick from top. If the toothpick comes out clean this indicates that your zebra cake is ready.
After sometime cut the cake and you can see the design like zebra.

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