Showing posts with label Kabab. Show all posts
Showing posts with label Kabab. Show all posts

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


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
Lemon juice
Wooden skewer


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 :-)

Monday, 30 March 2015

Hara Bhara Kebab is very popular veg starter in India, especially North India. This kabab is available in almost all decent restaurants in India and is a must have for all veg lovers. This is very mouthwatering and made by some green vegetables like spinach, green peas, coriander leaves, potato and paneer. In this recipe spinach and green peas are hero. Hara bhara kabab is a very healthy dish because of its ingredients. In this recipe I have shallow fried the kebabs but you have one more option, deep fry it. Actually me and my family like the aroma of smoke so I chose the first option; means shallow fry.

pure veg hara bhara kebab with green peas spinach and paneer
Hara Bhara Kebab

Ingredients for hara bhara kabab:

Spinach leaves – 1 bunch
Green peas – 1 cup
Boiled potato – 2 medium
Smashed paneer – ¾th cup
Chopped green chilli – 1 tbsp (according to your taste)
Chopped coriander leaves – ½ cup
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala powder – 1 tsp
Chat masala – 1 tsp
Dry mango powder – ½ tsp
Bengal gram flour (chattu) – 4-5 tbsp (as required)
Cashew nuts

Ingredients for green chutney:

Mint leaf – 1 cup
Coriander leaf – 2 cups
Green chilli – 2 pcs
Curd – 2 tbsp
Lemon juice – 2-3 tbsp
Chat masala – 1 tsp

Steps of Hara Bhara Kebab
Steps of Hara Bhara Kebab

How to make hara bhara kababs:

Blanch the spinach and green peas and strain the water. Keep aside. Now chop the spinach.

Take a large mixing bowl and smash the spinach and green peas. Then add boiled potato, paneer and ginger paste.

Then smash all these ingredients and add green chilli and coriander leaves and mix it.
Then add all the spices like coriander – cumin powder, garam masala powder, dry mango powder, chat masala and salt. Mix it very well.

Now add Bengal gram flour and make dough. This ingredient will be used for binding. Mix very gently and make smooth dough.

Then from this dough make 24 balls and turn them into kebab shape with your palm (ie. flatten the balls). Now put half a cashew nut on top of the kebabs.

 Now take a tawa or fry pan and brush some ghee. Heat it and place the kebabs.
Keep it till golden brown and flip off the kebabs and fry the other side.
If you want you can deep fried it.

Your Hara Bhara kebabs are now ready. Serve hot with green chutney.

Recipe of green chutney:

Take all ingredients of green chutney and blend it to make a smooth paste. Now your green chutney is ready also. If you like you can add some garlic in the chutney. 

See my another veg kabab recipe Jackfriut (Echor) Shammi Kabab.

Please let me know how it turns out at your end. Happy cooking :)

Tuesday, 30 December 2014

Easy pan fried tandoori pomfret recipe
Tandoori Pomfret


Pomfret – 2 pcs
Tandoori masala – 1 tbsp
Lemon juice – few drops
Red chilli powder – 1 tsp
Hung curd – 1 tbsp
Ginger garlic paste – 1 tsp
White oil


Marinate pomfrets with a few drops of lemon juice and salt and keep aside for 10 minutes. Then add all ingredients except oil in the marinated fish and again marinate it for 2 hrs. 

Now grease a flat pan and put the marinated fish. Keep it for 5 minutes. When one side is done, turn over the fish and cook for another 2-3 minutes. 

Your pan fried tandoori pomfret is now ready. Serve hot with salad. 

Sunday, 7 December 2014

jack fruit kabab recipe
Jackfriut (Echor) Shammi Kabab


Raw jackfruit (echor)
Pepper corn
Kabab chini
Dry red chilli
Kasuri methi
Ginger-garlic paste
Turmeric powder
Lemon juice
Roughly chopped onion
Chopped coriander leaves
Gram flour


At first boil jackfruit and smash it to make a paste. Dry roast some spices such as cumin, coriander, cinnamon, clove, green cardamom, pepper corn, kabab chini, dry red chilli, kasuri methi and grind it. Keep aside with a lid. Now take a mixing bowl and keep the smashed raw jackfruit, chopped onion, ginger-garlic paste, a pinch of turmeric powder, salt, pinch of sugar, roasted spices, lemon juice, chopped coriander leaves and gram flour for binding and make a dough. Now make small balls from the dough. After that, take a ball in your palm and give light pressure by other palm to make it look like tikki. Now heat ghee in a flat pan and fry the kababs for 2-3 minutes.
Serve in a plate and sprinkle some chat masala.

Saturday, 16 November 2013

Pan Fried Chicken tikka, kabab, tandoori made at home
Pan Fried Chicken Tikka

Chicken tikka is one of the most popular non-veg starter in India. Normally this is cooked in Tandoor or oven. But at home this can be cooked in pan also. This might taste a bit different as compared to tandoor-cooked tikka because the flavour  of coal smoke is absent. But this pan fried chicken tikka can be cooked by anybody at home easily and quickly.


Boneless chicken cubes - 250 gms
Bell pepper - red, yellow and green
Ginger-garlic paste – 1 tsp
Hang curd – 1 tbsp
Kashmiri red chilli powder – 1 tsp
Garam masala powder – ¼ tsp
Lemon juice – few drops
White oil – 1 tsp


Cut onion and all bell peppers into square pieces. Now marinate the chicken with hang curd, ginger-garlic paste, kashmiri red chilli powder, garam masala powder and lemon juice for 2-3 hours and refrigerate it. Now add oil and salt and mix it well. Take a skewer and string the onion, capsicum, chicken, capsicum one by one and put it in a greased pan in flame. After 5-6 minutes, turn over the skewers. After another 5-6 minutes the chicken should be cooked properly. Serve hot with raita and salad.

Saturday, 20 April 2013

Chicken dhania kabab (Coriander chicken kabab) is an easy to cook snacks. This yummy dish can be can be cooked very quickly (10-15 minutes post marination). 

Chicken dhania kabab, chicken coriander kabab, easy coriander kebab, easy steps to cook chicken kabab
Chicken Dhania (Coriander) Kabab


Boneless chicken pieces
Coriander leaves
Ginger paste
Garlic paste
Green chilli paste
White oil
Foil paper


Marinate the chicken pieces with ginger – garlic paste, green chilli paste and salt for 30 minutes.
Now heat oil in a pan and add the marinated chicken and stir it.
Cover the pan till the chicken became soft.
Now in a blender take coriander leaves and blend it.
Add ginger- garlic paste, green chilli paste and curd with it and blend altogether very well.
Now open the lid from chicken and add this paste.
Stir well till it becomes dry.
Now take a few pieces of chicken and wrap it in foil paper like a toffee.
Now place a grill rack on an oven. Keep the foil wrap on the grill and roast both sides of the wrap for 1-2 minutes.
Chicken dhaniya kabab is now ready. Serve hot with salad.

This recipe was also published in Haoa Badal section of Ananda Bazar Patrika.

Sunday, 9 December 2012

Kabab, Kebab, Tangdi Kabab
Tangdi Kabab

Tangdi means leg of chicken. Out of many forms of kabab, Tangdi kebab is one of the most popular kebab in India.

Chicken – 4 leg pieces
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Lemon juice – ½ of a lemon
Tandoori masala – 2 tsp
Curd – 2 tbsp
Chat masala
Tandoori colour (optional)
Butter or white oil – 2 tbsp
Marinate the chicken with curd, ginger-garlic paste, salt, lemon juice, tandoori masala, tandoori colour (optional) for 3-4 hours. Keep it in freeze. Now string the chicken pieces on a skewer. Preheat the oven in 275°F for 5 minutes. And keep the skewers in oven and grill for 10 minutes. Brush with butter and turn over the other side. Now grill them for another 5 minutes or what you think is required for the chicken to cook. When done spread chat masala over the tandoori and serve with green chatni.

Sunday, 21 October 2012

Honey Glazed Chicken Drumstick

Honey glazed chicken drumstick
Chicken drumstick
Soya sauce
Spring onion
Zucchini juliene cut
Chopped garlic
White pepper powder
Black pepper powder
Corn flour
Chilli flakes
 Roasted sesame
White oil

At first boil the chicken drumstick and separate the chicken pieces and stock.
Then marinate the boiled chicken with salt and pepper powder.
In a flat pan put oil and shallow fry the boiled drumstick. When it becomes light brown remove it from the pan.
In another pan put little oil and add chopped garlic.
Now saute it and add zucchini, spring onion, chilli flakes, pepper powder, salt, saya sauce and mix all in high flame.
Add fried chicken pieces.
In a bowl mix cornflour, ajinamoto and chicken stock and add in the pan.
Now add honey and stir well.
Serve hot in a plate and spread roasted sesame on it.