BM # 13 Day 3 : Shish Taouk ( Lebanese Chicken Kebabs) with Creamy Garlic Dip

Shish Tawook (taouk) is a traditional Turkish shish kebab which can also be found in Syrian and Lebanese cuisine. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish taouk is typically eaten with garlic paste toum. Hardly any of us know what the word tawook means. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers.

I made a tomato puree based kebab with a creamy garlic dip.

 

Ingredients :
4 Skinless,boneless chicken breast, cut into medium cubes
3-4 Garlic cloves, crushed or grated
1 1/2 tbsp lemon juice
2 tbsp tomato paste
1 1/2 tsp Italian herbs/dried thyme
1 1/2 tsp pepper powder
1/4 tsp all spice powder
salt to taste
2 tbsp extra virgin olive oil
1 medium onion, cubed


Direction:
1. Combine crushed garlic cloves, lemon juice, tomato paste, Italian herbs/Dried thyme, pepper powder, all spice powder, salt and little oil and prepare a marinade.
2. Keep a little marinade aside and add rest of the marinade to the chicken and coat the chicken pieces well. In a separate bowl, add onions and coat the onions well with the little marinade.
3. Let the chicken and onions marinate in refrigerator overnight or for at least 5 hrs.
4. Preheat oven to 210 degrees C.  Arrange chicken and onion pieces alternatively on the skewers and place them on a baking tray. Slightly oil the skewered chicken.

5. Bake for 7 mins on each side.
6. Switch the oven to grill/broil mode and grill for 3-4 mins on each side.
7. Serve hot with creamy garlic dip.


Note: If using bamboo skewers, soak them in water atleast for 2 hours before use.
You can also use mushrooms and capsicum. Marinate diced mushroom and capsicum along with the onion.
Avoid over baking, else chicken may go dry.


Creamy Garlic Dip:
1 cup thick yogurt/hung curd
4 garlic cloves grated
1 tbsp milk
1/4 tsp pepper powder
1/4 tsp oregano
Chopped coriander 
1/2 tsp sugar
salt to taste
Mix all ingredients till smooth and creamy.
If it becomes very thick, add some more milk and serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13 

BM # 13 Day 2 : Quick and Easy Chicken Kabab

Today's recipe is very quick and easy to make. All ingredients used in this recipe are readily available in the kitchen.

Ingredients:
2 skinless and boneless chicken breast
1 capsicum cut into big cubes
1 medium onion cut into big cubes
2 tbsp oil (you can use olive oil)
2 tbsp lemon juice
2 tsp chilli powder or to taste
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 tbsp cumin powder
1 small onion grated
4 garlic cloves grated
salt to taste
chopped coriander 


Directions:
1. Cut chicken into small cubes or bite size pieces, wash and pat dry.
2. Prepare marinade by mixing all the ingredients.
3. Marinate the chicken for atleast one hour in refrigerator.
4. Thread 4 pieces of chicken cubes with 2 pieces of capsicum and onion on to a metal skewer or a bamboo skewer. Repeat this procedure till you finish all the marinated chicken.
5. Meanwhile preheat the oven to 200 degrees C. 
6. Place the skewers on a baking tray and slightly brush them with oil. Bake for 6mins on each side or till the chicken is cooked.

7. After the chicken is cooked, switch the oven to grill/broil mode and grill the chicken for 3-4 mins.
8. Remove on to a serving tray and serve hot.

Note: If using Bamboo skewers, then soak them in water for atleast 2 hrs before use.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

BM # 13 Day 1 : Paneer Tikka

It been so long i have been a part of Blogging Marathon.I was a part of BM # 4 and BM # 5.  It feels so good to be a part of this again. Looking forward for amazing and yummy recipes. 
Todays post is Paneer Tikka, here goes the recipe ......

Ingredients: 
200 gms Paneer
2 medium onion
2 capsicum
2 tomatoes
2 tsp ginger garlic paste
1 cup hung curd
2 tbsp kasuri methi
1 tsp chilli powder
1 tsp coriander powder 
1 tsp chat masala 
1/2 tsp garam masala
salt to taste


Directions:
1. Cut paneer, onion, tomato & capsicum into dices.
2. Prepare marinade of hung curd, ginger garlic paste, chat masala, garam masala, kasuri methi, chilli powder & salt.
3. Keep a little marinade aside and add rest of the marinade to the paneer cubes & coat them well.
4. Marinate the vegetables separately with the remaining marinade.
5. Keep the marinated paneer and vegetables in the refrigerator for 30mins - 1hr.
6. On stove top: Shallow fry the paneer cubes in a non-stick pan. 
    Stir fry the vegetables. Mix together the paneer cubes & vegetables and serve hot.
7. In Oven: Preheat the oven to 200 degrees C. Then keep it in grill mode.
    Arrange the paneer cubes & vegetables alternatively on wooden/metal skewers.
    Place the skewers on a baking tray and lightly brush the paneer with oil.
    Grill the paneer for 5-7 mins on each side.

8. Serve hot with green chutney.

Note: If using wooden skewers, soak them in water for atleast 2 hours before use. 
For best results, use homemade paneer.
For hung curd, i put store bought yogurt or home made curd in a strainer, place the strainer in a bowl and leave it in refrigerator overnight. 

Recipe source, http://www.deepalisawant.com/aboutus.html

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

BM # 4 DAY 4 : Moong Dal Vada

The ingredients and procedure of this recipe sound like a regular moong dal pakoda, but is so delicious that no one can eat just one :) The way this vada is made makes the difference, its very crunchy and crispy, makes a very good company with evening tea. Kids will love eating this snack. Also, it absorbs very less oil ...

Ingredients :

1 cup moong dal
5 green chillis or to taste
salt to taste
1 teaspoon cumin seeds 
1" piece ginger
1/2 cup finely chopped cilantro
Few curry leaves
oil for deep frying

Directions :

1. Soak moong dal for atleast 4 hrs.
2. In a blender add green chillis, cumin seeds,ginger,cilantro,curry leaves and blend into a coarse paste.
3. After the moong dal is soaked, spread the dal on a paper towel and let it dry for sometime(about 15-20mins).
4. Add the dried moong dal to a blender and blend into a coarse paste without adding water.
5. In a mixing bowl add the moong dal paste and the green chilli paste and mix well. Adjust salt to your taste.
6. Heat oil in a pan on medium high to high.
7. Wet your fingers and take a small portion of the batter and shape into a round ball. Place it on a dry cotton cloth and flatten the batter ball. Make a hole in the flattened batter with the thumb. Making hole in the flattened batter and frying gives evenly fried vada.

8. Drop the prepared vada carefully in the hot oil. Fry on medium heat. After few seconds the vada floats on oil carefully turn them and fry. Drop few more vada's sufficient for the oil taken. Do not over crowd the oil.

9. Fry vada on medium high to high till they are golden brown and crispy.
10. Repeat the procedure for rest of the batter.
11. Serve the vada's hot with ketch up or you can eat them just like that.

Note : 

The cloth you use to make the vada's should be a cotton cloth and should be dry for every vada .

Do not forget to dry the soaked moong dal, otherwise the vada's will not be crispy.

BM # 4 DAY 2 : Baked Chicken Strips

I never had these as a kid but the first time i ever ate chicken strips was in KFC in India a couple of years ago. But i have seen my friends kids drooling over chicken tenders. I din't want to fry them because its going to take a lot of oil which i am not going to reuse. So i baked them and they tasted yummy !!!!

Ingredients :

1 cup Panko Bread Crumbs, or plain bread crumbs
2 egg whites, beaten until frothy
1/2 tsp. salt, or to taste
1/4 tsp.pepper
1/2 tsp. paprika
1/2 teaspoon oregano leaves
1/2 teaspoon Italian seasoning
1/2 cup flour
1/2 pound chicken breasts, or chicken tenders (thawed,if frozen)


Directions :
1. Place bread crumbs, oregano leaves, Italian seasoning, a pinch of salt in a bowl and mix. In another bowl, beat the egg whites until frothy. In a plate, add flour, salt, paprika, mix and keep aside.
2. Preheat oven to 400 degree F. Line a baking sheet will foil and spray it with cooking oil or brush it with oil. This makes clean up easier.
3. If using chicken breasts, cut them diagonally into about 3-4 slices. Dry the chicken with paper towels.
4. Dip each chicken strip into flour mixture and then shake to get rid of excess. Then dip into egg whites, and then into the seasoned bread crumbs. Press crumbs into the chicken.
5. Lay each strip onto the greased baking sheet.
6. Before placing in the oven, spary chicken lightly with cooking oil, or drizzle with about 1 teaspoon oil. 

7. Bake in a 400 degree preheated oven for about 15-20 minutes.

8. Flip them over and increase the temperature to 500 degree F. Bake for 10 more minutes.
9. Let them rest for 3-5 mins and there you have some really crunchy and delicious chicken strips! Or, you can cut them into nugget size, if desired. 
10. Serve hot with any dipping sauce of your choice or just ketch up.

Note : You can mix regular bread crumbs with the Panko, about half and half, and still get tasty chicken.

And, if you have the time, soaking the strips or tenders in buttermilk for an hour or two before cooking, really makes for moist chicken. Just be sure to dry them off well before dredging in the flour! You can also use additional spices, if desired. Try these on your family some evening. They are perfect for week night meals. I like to serve them with oven roasted vegetables for a truly healthy meal.

Check out whats cooking in my fellow bloggers kitchen today ....

Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli  

BM # 4 DAY 1 : Chola Tikki

Kids love to snack on street food!!! as a kid .. i did :) . When i was a kid, my mom always always stopped me eating street food, instead made some lip smacking yummy dishes at home. I do not have kids, but will try to post the recipes i relished as a kid. What could be better than having delicious homemade street food !!!!!!

Ingredients :

1 cup of boiled chickpeas (kabuli chana/garbanzo beans)

2 medium potatoes, boiled and mashed

1 tablespoon shredded ginger(optional)

1 tablespoon chopped cilantro

2 chopped green chillis (deseeded)

1 medium onion finely chopped

Few curry leaves

1 teaspoon red chilli powder or to taste

1/4 teaspoon pepper powder

1/2 teaspoon chat masala

1/2 teaspoon amchur powder

Salt to taste

1 teaspoon lemon juice

Oil to shallow fry

Directions :

1. Drain the water out of the boiled chickpeas and dry the chickpeas using paper towel making sure there is no access water.

2. Mash the chickpeas coarsely. 

3. To a large mixing bowl, add the mashed chickpeas and potatoes. To this add shredded ginger, chopped cilantro, chopped green chillis, chopped onion, chopped curry leaves, red chilli powder, chat masala, amchur powder and lemon juice. 

4. Mix all the ingredients together, adjust salt and pepper to your taste.

5. With oiled hands, divide the mixture into 8 to 10 equal portions or according to desired size.

6. Make them into the shape of patties keeping them about a half inch thick.

7. Heat oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check if the oil is hot enough, place a little piece of tikki in the oil, this should make the oil sizzle.

8. Place the tikkis in the pan and shallow fry them on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.

9. You may have to adjust the heat while cooking as needed.

10. Serve Tikki hot with yogurt, tamarind chutney and hari chutney(mint/cilantro chutney) over the Tikki, or simply with ketch up.

Note :

You can increase or decrease the amount of green chillis and red chilli powder according to your taste.


Check out whats cooking in my fellow bloggers kitchen today ....

Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli  

Eggplant Rolls

We saw this recipe on showmethecurry.com and wanted to try this. Originally eggplant rolls are made with cheese filling, we are not really a cheese fan so we modified the recipe with paneer filling and it turned out yummy !!!!

Ingredients : 
2 Eggplants
Salt
Oil 
1 cup freshly made paneer(crumbled)
1 medium onion finely chopped
3 green chillis finely chopped
1/2 teaspoon cumin seeds
1/2 tablespoon ginger garlic paste
A pinch of turmeric
1 teaspoon chilli powder
1/4 teaspoon garam masala
Few sprigs cilantro
salt according to taste
2 tablespoons grated Mozzarella cheese 


Directions : 
1. Slice the eggplants lengthwise to approx. 1/2 an inch thickness.
2. Take a colander and add the sliced eggplant pieces and salt them generously(add upto 3 tablespoons of salt) and leave them for 30mins to 1 hour .

3. For the filling , in a pan heat 1 tablespoon of oil and add the cumin seeds. Once the cumin seeds splutter add the onion add green chillis and fry till onions are nicely caramelized. 
4. Add ginger garlic paste and fry till raw smell goes off. Add turmeric,salt and red chilli powder and mix well.
5. Now, add the crumbled paneer and mix well so that all the spices combime well with paneer.
6. Let the paneer cook on medium heat for 8-10 mins. Mix every 2 mins.
7. Add garam masala. Check the taste and add more salt or chilli powder if required.Sprinkle some cilantro leaves and leave aside to cool.

8. Now, rinse off the salt from eggplants and pat them dry with a paper towel.
9. Heat some oil on a skillet or grill pan and cook the eggplant untill golden brown on both sides.

10. Allow the eggplants to cool enough to be able to touch it. 
11. Place a heaping spoon of the paneer mixture on the wide end of the cooked eggplant and roll the eggplant all the way.

12. Place the rolled eggplant in a lightly oiled baking sheet and repeat until all eggplant slices are rolled.
13. Bake uncovered in a 425 degree F preheated oven for 15 minutes (until the paneer mixture is heated all the way through).

14. 

Sprinkle Mozzarella cheese on top and broil in the oven for few minutes until cheese is melted and lightly brown.(keep an eye and remove immediately once the cheese is melted)
15. Serve hot.

Note : Freshly made paneer is the best option for this recipe as its easy to crumble and remains soft for long time. We tried with store bought paneer aswell, but the result was not as good as fresh paneer.

Fish Tikki

Ingredients : 
4 Salmon fillets (you can use any fish,just make sure there are no bones and no skin)
2 medium or 1 large potato(boiled,peeled and mashed)
1 medium onion finely chopped
4 green chillis finely chopped
Few sprigs cilantro finely chopped
Juice of 1/2 a lime
1 cup bread crumbs
1 egg
Salt to taste
Red chilli powder to taste
1/4 teaspoon garam masala
1/2 teaspoon roasted cumin seeds powder
2 to 3 tablespoons oil


Directions : 
1. First, cook the fish fillets without oil. You can either cook it in a microwave for 4 to 5mins depending upon what fish you are using or you can cook them on a non stick skillet for 4 to 5 minutes on each side without oil.
2. Once the fish is cooked, flake it with a fork and let it cool down completely.
3. After the fish cools down add boiled potatoes,onions,green chillis,cilantro,salt,red chilli powder,garam masala,cumin powder and the lime juice and mix well using your hands.
4. Taste the mixture and add salt or other spices if required.
5. Now add the egg and mix well again.

6. Add the bread crumbs 2 tablespoons at a time and keep mixing.You need not use the complete 1 cup of bread crumbs.Stop when ever you feel its sufficient.You can stop when you are able to make a patty with the mixture.
7. Form patties from the mixture of desired size. 

8. Heat a flat non stick pan on medium high heat and add little oil.
9. Pan fry the patties with a little oil on both sides until golden brown.

10. Serve hot with mint chutney or ketchup.

Note : You can increase or decrease the number of fish fillets depending on the size.The fillets we used were small so we used 4.

Chicken puffs

Ingredients :
1/2 lb boneless chicken thighs or chicken breast
1 medium onion finely chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 tablespoon chilli powder or to taste
1/4 teaspoon garam masala
1/4 teaspoon turmeric
2 drops red food color mixed in 1 tablespoon of water
Salt as per taste
1 tablespoon oil
2 ready to bake Puff pastry sheets (1 box)
1 egg, for egg wash (optional)
Few sprigs of cilantro,finely chopped
Juice of half a lime


Directions : 
First we have to make the stuffing : 
1. Clean the chicken and cut the chicken into small bite size pieces.
2. Take a skillet and heat the oil on medium high.
3. Add cumin seeds and once they splutter, add the onion.
4. Fry the onions on medium high flame so that they caramelize nicely.
5. Once the onions are brown, add ginger garlic paste and cook on medium heat till the raw smell goes off.
6. Now, add the chicken,turmeric and little salt. Mix well and cook on medium heat, covered.  
7. Keep mixing the chicken in between. It will take around 15 to 20 mins for the chicken to cook. Once the chicken is cooked remove the lid and increase the heat to medium high and open cook the chicken so that the water evaporates. Mix frequently so that it does not burn.
8. When all the water has evaporated, add chilli powder and red food color and mix well. Let it fry for 2mins.
9. Now add the garam masala and some of the chopped cilantro and mix well. Taste the chicken and add more salt or chilli powder accordingly.
10. Remove from heat and squeeze in half a lime and add rest of the cilantro and mix.
11. Transfer the stuffing to a plate and after 5minutes cover it with a clear wrap. The chicken has to cool down completely before stuffing it.
Keep the plate in the refrigerator to speed up the process.

To make the puffs : 
1. Take the puff pastry sheets out of the freezer and thaw them at room temperature for 40minutes (meanwhile the stuffing will also cool down).
2. Preheat the oven to 400 degrees F.
3. Cut the pastry sheet strips into 2, to form a rectangle.
4. Put 1 tablespoon of stuffing on one end of the rectangle and apply water to the edges with your finger.
5. Fold the pastry sheet and press the edges to seal the puffs.
6. Arrange the prepared puffs on a cookie sheet lined with parchment paper or foil.
7. Beat an egg and with the help of a pastry brush, apply the egg wash on the puffs.

8. Place them in the pre-heated oven and bake for 15 to 20 mins.
9. Serve warm with ketch up.


Note : Do not let the pastry sheets thaw for more than 4omins, otherwise they will stick to each other and will become difficult to handle.
Egg wash gives the puffs nice golden brown color.
Time taken to bake might vary from oven to oven so keep an eye on them and adjust the time accordingly.
Once out of the oven let the puffs sit for 5mins before serving.

Grilled Fish

Ingredients :
6 Tilapia fillets (we used frozen)
1 teaspoon salt or according to taste 
1 tablespoon chilli powder
1/4 teaspoon turmeric
1/4 teaspoon pepper powder
1/4 teaspoon garam masala
1/2 tablespoon ginger garlic paste
1/2 tablespoon tomato puree
1 tablespoon fish masala or tandoori masala
1 tablespoon oil
Oil spray (if you don't have an oil spray then just drizzle some oil with a spoon)
few sprigs of cilantro
juice of half a lime


Directions :
You can prepare this recipe either by marinating the fish for atleast 2 hours or even without marination.

If you have enough time for marination then : 
1. In a mixing bowl add salt,turmeric,chilli powder,pepper powder,garam masala,ginger garlic paste,tomato puree,fish masala, 1 tablespoon oil and mix well .
2. Add this mixture to the fish fillets and mix well so that the fish is coated properly with the spice mix.
3. Cover and let it sit in the refrigerator for atleast 2 hrs.

If you do not have time for marination then : 
1. In a mixing bowl add salt,turmeric,chilli powder,pepper powder,garam masala,ginger garlic paste,tomato puree,fish masala, 1 tablespoon oil and mix well ,keep aside.
2. Take one fish fillet and pat it dry with a paper towel.
3. Sprinkle very little salt and pepper on both sides of the fish and rub so that its coated well.
4. Now take some of the spice mixture and apply on both sides of the fish. Repeat the same for all the fillets.

Now, (if you are marinating the fish then remove it from the refrigerator 15mins prior to cooking)  
Heat the grill pan on medium high(we used a stove top grill) .
Once the grill is hot, spray/drizzle some oil and lay the fish on the pan (2 or 3 fillets at a time depending on the size of your grill) and spary some oil on top .

Tilapia takes very less time to cook so keep an eye on them. Give 4 minutes on each side and remove.
Repeat the same for all fillets.
Sprinkle few cilantro leaves and squeeze some lime juice on top. Serve hot.

Note : Be careful while turning the fish because it is very delicate and could break.Use a flat spatula to remove the fish.
Do not add lime juice to the marinade as the citric acid in lime will tend to cook the fish while marinating.
If you want to add lime juice to the marinade then let the fish marinate not more than 15 minutes.