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Chicken Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav)

Credit: Ramita Bakshi

Ingredients

  1. Ground chicken – 250 grams
  2. 1/2 egg
  3. salt
  4. green chili
  5. ginger
  6. garlic
  7. fenugreek leaves (kasoori methi)
  8. garam masala
  9. jeera powder
  10. Onions – finely diced
  11. Cilantro

Method

  1. Mix ingredients 1 to 9 together and refrigerate for 2 hrs
  2. Remove mix from refrigerator and mix in onions and cilantro
  3. Put the mix on skewers
  4. Preheat oven to 350F and bake for 30 minutes turning the skewers once after 15 minutes
  5. Garnish with diced onions, cilantro, chaat masala, and lime juice

Vegetable Sandwich

Ingredients:

  • Bread – 2 slices
  • Egg 1
  • Cucumber – 4 to 5 slices
  • Tomato – 4 to 5 slices
  • Onions – sliced
  • Bell peppers (Capsicum) – sliced
  • Potato chips (I like Lays Plain)
  • Ketchup (I love Maggi Hot & Sweet)
  • Mayonnaise

Procedure:

  1. Toast the bread slices with a little butter
  2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
  3. Take one slice of toast and spread mayonnaise on it
  4. Start adding layers of the different vegetables, chips, and omelet
  5. Spread the ketchup on the other slice of bread and put it on the top
  6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
  7. Here is how I make mine:
    • Bread (top)
    • Ketchup
    • Chips
    • Cucumbers
    • Omelet
    • Onions
    • Bell peppers
    • Mayo
    • Bread (bottom)

Mullu Muruku (KK’s version)

Ingredients:

  • Rice flour 4 cup
  • Payatham paruppu (Moong dal) 1 cup
  • Urad dal 1 cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Crushed red chilies 4 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Coconut milk – enough to make the dough

Procedure:

  1. Prep:
    • Roast the moong dal and urad dal separately in pan without oil till it turns light brown.
    • Let both the dal’s cool and then grind them separately into a fine powder
  2. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well
  3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well
  4. Add the coconut milk to the flour to make dough
  5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star patternin the muruku press (extruder) so that the muruku has a ridges
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Mullu Muruku

Ingredients:

  • Rice flour 4 cup
  • Payatham paruppu (Moong dal) 1 cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Coconut milk – enough to make the dough

Procedure:

  1. Prep:
    • Roast the moong dal in pan without oil till it turns light brown.
    • Let the moong dal cool and then grind it into a fine powder
  2. Mix the rice flour and the moong dal powder together. Add salt and butter and mix well
  3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
  4. Add the coconut milk to the flour to make dough
  5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star pattern in the muruku press (extruder) so that the muruku has a ridges
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Alavanthipuram Murukku

Ingredients:

  • Rice flour 6 cup
  • Ural dal 1 cup
  • Fried Gram half cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Perungayam (Asafoetida) 2 pinch
  • Baking/cooking soda – 1 pinch

Procedure:

  1. Prep:
    • Roast the urad dhal in a pan without oil (in medium fire) till it turns light brown. Turn off the heat and use the hot pan to warm up the fried gram.
    • Let the urad dhal and fried gram cool and then grind them into a fine powder
  2. Mix the rice flour, urad dhal and fried gram powder together.
  3. Add cooking soda to butter and mix thoroughly to make it smooth. Add to the flour mix and mix well
  4. Add salt, omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
  5. Add perungayam (asafoetida) powder to water and mix with one portion of flour to make dough of required thick consistency
  6. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into hot oil to fry it till it  turns golden brown. Use plain round pattern in the muruku press (extruder).
  7. Repeat steps 5 & 6 to make tasty and crisp murukku.

Useful Tips:

  • Divide the flour mix into four equal portions. Add water to one portion at a time and fry murukku. Repeat the process for other portions. If you add water to the entire flour and fry murukku over a long period of time, the flour may turn sour and fried murukku will turn hard, more brown and soak in more oil while frying.
  • Fry one murukku to start with, check the taste and, if needed, add more salt or asafoetida
  • Use high heat to start with, reduce to medium heat when half cooked and turn over the murukku. Return to high heat to start again.

 

 

 

Category: Snacks  Tags: ,  9 Comments