Melt in the mouth kebabs!
Very soft and tender!
Ingredients:
Lamb mince meat with little fat-1/2 kg,
Raw papaya-1 tsp-grate raw papaya with the skin,
Onions-1 big or 2 medium sized-grated and juice squeezed out,
Ginger -2 inch grated and juice squeezed out,
Garlic -1 tsp,
Red chilli pwd-3/4 tsp,
Jeera or cumin pwd-1 tsp,
Coriander pwd-1 tsp,
Garam masala pwd- 3/4 tsp,
Salt-1/2 tsp,
Green chilli-1-chopped and minced-(increase the chillies to 2 or 3 if you like it hot)
Green coriander leaves-1/2 cup- chopped,
Roasted chana dal pwd 2 tbsp or 1/2 egg-(for binding)
Oil for brushing and oiling hands while making the shape,
One skewer .
Note: I have used the broil method to make this kebab.
You have to place the wire rack at the top level in your oven( close near the top heating)
The kebabs will be roasted directly under the top heating rod.
Oven door kept ajar to let out the excess heat while grilling.
Method:(it can be made with chicken mince too)
Take a bowl and put the lamb mince in it.
Add grated raw papaya, garlic paste,squeezed ginger,squeezed onion,red chilli pwd,coriander pwd,cumin pwd,minced green chilli,chopped green coriander leaves and salt.
Mix with a spoon.
Grind this mince mixture in the grinder in three batches for 30 seconds for each batch.
We will not be able to grind in one go as the machine will not be able to take the load.
The look of the minced meat should be fibrous.(thread like)
Take out in a bowl and mix all together with a spoon.
Add 2 tbsp of roasted chana dal pwd or 1/2 egg.
Mix with a spoon and put in the fridge for one hour to marinate.
Take out from the fridge after an hour.
Take a tray and line it with aluminium foil and grease it with oil.
Take out the marinated mince from the fridge.
Keep a small bowl with few tbsp of oil in it.
Grease your palm with oil and divide the mince mixture into ten parts.
Make round balls and then between your palm roll into long shape.
Pierce the screwer in the centre from one end to the other.
Pat the mince all round and shape it.
Slide the shaped mince rolls on to the tray.
Oil each kebab and place it in the fridge while the oven is preheating.
Pre heat oven to the maximum temperature on your oven for ten minutes.
Place the kebab tray on top self .Place a rod at the end to keep the oven door a little ajar for the excees heat to come out.( for broil and grill mode)
Broil for 15 minutes or till you see the kebabs are browning on top.
Once the top is brown,take out the tray and turn each kebab to let the bottom size brown.
These kebabs are very delicate, soft and very hot,so carefully turn the sides using 2 spoons.
Brush some oil on top and broil for another 8 to 10 minutes or until the top starts to brown.
Take out from oven and leave it for 5 minutes on the tray.
Cover with a foil to stop them from drying.
Take out from the foil and place them on a plate.
Sprinkle chaat masala and lemon juice.
Enjoy the melt in the mouth kebabs.
The kebabs are very delicious and can be enjoyed as a starter or as a side dish or use it as a main meal by making wraps by using it as a filling in roti or hot dog buns.
Spread green or mint chutney on roti or bread and then lay the kebab and then top it with tomato sauce and rings of onions.
Makes 10 kebabs.
Juicy and succulent chicken malai tikkas!
Ingredients:
Chicken boneless-1/2 kg-slice into two inch pieces,
Raw papaya(grated)-1 tsp,
White cardamom pwd-1/4 tsp,
Nutmeg pwd-1/4 tsp,
Roasted cumin pwd-1/2 tsp,
White pepper pwd or black pepper pwd-1/4 tsp,
Ginger grated and juice strained out-1 tsp of pulp,
Garlic-1tsp,
Salt-1/2 tsp,
Malai or cream-1/4 cup,
Hung or thick yogurt-2 tbsp( If using plain yogurt,put the curd in a strainer for half hour to drain out the excess water)
Cornflour-1 tbsp,
Cheese-2 tbsp,
Green coriander leaves-1 tbsp-chopped and minced,
Green chilli-1-chopped and minced,
Oil-1 tsp and for brushing the top.
Note:Do not add more then 1 tsp of papaya otherwise the tikka will fall off the rod before roasting.
Make sure the chicken breast is patted dry.
This dish can be made without using rod or wooden sticks.
Grease the foil on the tray and then place the chicken pieces keeping some distance apart.
Method:
Soak the wooden sticks for 3 hour in water as it will prevent from burning in the hot oven.
Or use rods to broil or roast the malai tikkas.
Take a tray or pan 9 x13 inch.
Spread foil at the bottom and grease it.
Wash the chicken breasts and pat them dry with a clean towel.
There should not be any water.
Slices the chicken into two inch pieces,if the pieces are small the chicken will dry up while roasting.
Take a bowl and add grated papaya,ginger pulp,garlic paste,grated nutmeg,white cinnamon pwd,roasted cumin pwd,black or white pepper pwd and 1/2 tsp of salt.
Mix and rub the spices evenly.
Cover and put in the fridge for half hour to marinate.
Take another bowl and grate two tbsp of cheese.
Mash the cheese with your fingers to make it smooth.
Add cream,thick yogurt and cornflour .
Mix with a whisk to make it smooth.
Add the marinated chicken pieces.
Chop and mince the coriander leaves and green chilli together with a knife.
Add the green coriander and green chilli mix and one tsp of oil.
Since we have already added salt in the first marination and the second marination has cheese in it,so we just add only a pinch in the second marination.
Mix and let it marinate in the fridge for one hour.
I have used the broiler method,so the tray will be placed at the top shelf.
Place the wire rack of the oven at top.
Pre heat oven to the highest temperature of the oven-250 C for 15 minutes.
Once the chicken is marinated grease the rods or the wooden sticks.
Pierce the chicken pieces and place them in the rods keeping some distance between each piece.
If any marination is left in the bowl,place it on top of the chicken pieces.
Brush the chicken pieces with little oil.
Put the tray in the top self to broil for 15 minutes.
Since the broil method is used,I have put a rod at the corner of the oven door to keep it a little ajar,to let out the excess heat.
Malai tikka can be roasted,without using the broiler method.
Put the tray in the centre rack and roast at the same temperature using the same time,with the door closed.
After 15 minutes,take out the tray.
Turn the rod and brush with the pieces with little oil.
Place the tray back and let it broil again for 7 to 8 minutes more.
Take out and cover the malai tikka with foil for 5 minutes.(this prevents the chicken from drying)
Slide the chicken pieces from the rod to a plate.
On serving the malai tikka,sprinkle chaat masala and juice of half a lemon.
Enjoy with sliced onions and green chutney.
