Recipes

Here are a few sample recipes for simple, easy-to-make dishes. For more mouth-watering recipes like this, check out my cookbooks

Kebabs

Grilled Chicken Kebabs

Ingredients

2 small cups Lean minced chicken
1 tsp. fresh grated Garlic paste
1 tsp. fresh grated Ginger paste
2-3 tbsp. plain runny yoghurt
1 tsp. vegetable or olive oil
1/4 tsp. red chili powder
1 tsp. Garam masala powder
1 cup plain bread crumbs
Salt to taste
2 tablespoon chopped Cilantro leaves
1 finely chopped green chili (optional)
1/2 tsp. fresh lemon juice (to garnish)
1/2 tsp. (chaat masala) (optional) (to garnish)

Fresh Kebab spice (Grind in coffee grinder after lightly roasting on non-stick pan on low heat for 1 minute or so)

1 tsp. whole coriander seeds
1/2 tsp. cumin seeds
3-4 whole cloves
5-6 whole black peppercorns
cardamom seeds from 2 whole green cardamoms
small stick cinnamon
dash of nutmeg powder

Method

  1. Combine the ground chicken with all the above ingredients including the freshly ground kebab spice. Mix and bind well. It might be a bit messy. Chill for about an hour.
  2. Wet hands and make small sausage shape kebabs and place on greased foil.
  3. Grill on medium flame on pre heated grill (brush with oil before putting kebabs) until sizzling and well done. Once the kebabs have formed their shape on the grill, remove foil and grill directly on low heat until cooked fully. Monitor kebabs closely to avoid over cooking. Remove on plate and sprinkle chaat masala and lemon juice.
  4. Serve hot with green mint chutney, onions and lemon juice rolled in hot Indian bread of your choice. (Indian breads are available in frozen section of Indian market)

Variation You can also lightly fry the kebabs in a non stick pan in olive oil if you do not want to grill them. Cook on low to medium heat so that kebabs are well cooked from the inside. Remove on absorbent paper towels. Serve hot with Naan bread, sliced onions and green mint chutney.

Okra

Simple Fried Okra

Ingredients
1-1/2 cups fresh okra
2 tablespoons Bengal gram (chickpea) flour
Pinch asafetida (hing)
1 teaspoon dry mango powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder, to taste (optional)
1/2 teaspoon garam masala powder
Few drops water
Salt to taste (approximately 1 tsp.)
4 tablespoons olive or canola oil
Juice of 1/2 lime (optional)(to garnish)

Method

  1. Thoroughly wash okra pods. Dry with paper towels. Chop top of pod and slit in two lengthwise pieces from middle.
  2. In large mixing bowl, add okra and sprinkle all spices except asafetida and salt. Add gram flour powder and a few teaspoons water so that spices and gram flour coat okra well. Season with salt just before frying or okra will release water and become soggy.
  3. Heat cooking oil on medium flame in nonstick pan. Add asafetida and let sizzle for a few seconds. Add okra with all coated spices. Stir gently with thin spatula to avoid sticking.
  4. Fry okra until crisp and still green. Drain on paper towels. Check taste for salt and adjust accordingly.
  5. Garnish with lime juice and serve hot as snack or wrap in warm Indian Nan bread accompanied with crisp Indian salad of onions and cilantro.

Note This dish tastes best when served immediately. Okra tends to get soggy if cooked ahead of time.