Chapli Kabab

Chapli Kabab4Chicken Chapli Kababs are a great alternative to the all time favorite American burger. I first tasted Chapli Kabab in a Pakistani restaurant in Washington, D.C. You can use minced beef, lamb or chicken to make these spicy and delicious kababs.

This recipe makes about 40 chapli kababs but you can easily halve the recipe. I was cooking for a large crowd and hence the larger amount. I bought two pounds of boneless, skinless chicken thigh meat and two pounds of chicken breast meat and put it in the freezer for about an hour before I minced it in a food processor. Using dark and white meat kept the kababs moist. You can also buy minced chicken at the grocery store. I used gram flour in this recipe which is called “besan” in Hindi. Besan is made from ground, dried chickpeas, a legume known as chana dal in India. The gram flour can be purchased from an Indian grocery store.

I was lucky to have my daughter in the kitchen helping me fry the chapli kababs, while I formed the balls, flattened them, and put them in the pan. Since I had help, we put three pans on the stove and that made the job of frying the kababs much faster. You might also want to enlist some help when you make them. The chapli kababs freeze well and all you need to do is microwave them for a few minutes before serving. Try them on buns or sandwich thins with a little mayo. That’s how my kids like to eat them.

Chapli Kababs
4 pounds minced chicken
2 cups roughly chopped spring onion (white and green parts)
2 tablespoons grated garlic
2 tablespoons roughly chopped ginger
2 tablespoons roughly chopped green chillies (optional)
2 roughly chopped roma tomatoes
½ cup roughly chopped cilantro
2 tablespoons chilli flakes (optional)
2 tablespoons roasted and crushed coriander seeds
3 teaspoons gram flour (besan)
Kosher salt to taste
Oil for shallow frying

In a small pan, over low heat, roast the coriander seeds. Crush them in a motar and pestle and set aside.

Put the spring onions, garlic, ginger, chillies, tomatoes, cilantro, and chilli flakes into a food processor and blend until they are finely chopped.

In a large bowl, put minced chicken, the chopped ingredients, the gram flour, the roasted and crushed coriander seeds, and salt. Using your hands mix until just combined. Make 40 balls and place them on two parchment lined trays. Refrigerate for 15 minutes. (I found that using a bowl of water and dipping my hands in them made it easier to make the balls and also in flattening them. You might want to try that.)

Heat a large non-stick pan over medium-high heat. Once the pan is hot add two tablespoons of oil and gently swirl the oil in the pan so that it coats the whole surface of the pan. Flatten each ball into a large, thin cutlet or chapli kabab – as thin as you can make them. Fry in batches. Put only two or three kababs at a time in the pan. Fry each side for about three minutes or until they get nicely browned and then turn them over and fry the other side as well. Remove them on to paper towel lined trays. Make the rest of the chapli kababs in the same manner. Garnish the chapli kababs with coriander and mint leaves, spring onions and lemon wedges. Serve them with wheat thins, mayo or cilantro and mint chutney. The recipe for the cilantro and mint chutney can be found at the bottom of the Bangalore Vadais post.

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Mattar Paneer Curry

Muttar Paneer2

Mattar Paneer Curry is a North Indian dish made with paneer and peas. The sauce is spicy, creamy and slightly sweet. Mattar Paneer is a dish I make frequently when I entertain, especially when my guests are vegetarian.

To keep the paneer soft and moist, fry the pieces until they turn light brown, remove with a slotted spoon, and put them directly into warm water. Just before they go into the curry, gently dab them with paper towels, to remove as much water as possible.

I think this recipe comes pretty close the popular Indian restaurant versions. I hope you will try it and give me your feedback. You can buy paneer and kasoori methi at Indian grocery stores.

Mattar Paneer
To be ground in a blender
1 cup chopped red onion
2 tablespoons chopped ginger
2 tablespoons chopped garlic
½ cup chopped cilantro

To fry the paneer
14 oz paneer (400 grams)
3 tablespoons oil
5 cups warm water

To make the mattar paneer curry
3 tablespoons oil
1 teaspoon cumin seeds
½ cup chopped tomatoes
2 teaspoons coriander powder
2 teaspoons Kashmiri chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
1 cup fresh or frozen peas
2 cups water
2 teaspoons kasoori methi (dry fenugreek leaves)
2 tablespoons cream
2 tablespoons lemon juice

To be ground in a blender
Grind chopped onion, ginger, garlic, and cilantro in a blender. Set aside.

To fry the paneer
Cut the paneer into small pieces. I cut my paneer into small rectangular pieces. In a non-stick frying pan, over medium heat, add one tablespoon of oil and then add a few pieces of paneer at a time and fry until light brown. Remove and put them directly into warm water. Repeat with the rest of the oil and paneer. Set aside.

To make the mattar paneer curry
Heat three tablespoons of oil in a large saucepan over medium-high heat. When the oil shimmers add cumin seeds. When they splutter add the ground onion, ginger, garlic, and cilantro. Sauté until it turns light brown and begins to stick to the bottom of the pan. Add the tomatoes, scrape the bottom of the pan well, and fry until the oil separates. Add the coriander, chilli, turmeric and cumin powder. Sauté for one minute and then add the peas. Add water, cover and cook until the peas are done.

In the mean time, drain the paneer pieces and with paper towels gently remove excess water. Add the paneer to the curry. Crush kasoori methi in the palm of your hand and add it to the curry. Add cream and lemon juice. Stir gently and cook for five minutes. Serve mattar paneer with rice, chapatis or naan.

Mint Limeade

Mint Limeade9Are you excited about the upcoming 4th of July celebrations? I am, because this year we will spend the day with our dear friends, the Davids, the Samuels, and the Johns. They know how to put on a show with great food, patriotic decorations, and sparklers.

Last week I shared a simple potato salad recipe that you can make for your 4th of July picnic or barbecue. This week I thought I would share my recipe for Mint Limeade – something to cool you down on a hot summer afternoon.

Whatever your plans may be this 4th of July – have fun and be safe. Happy Birthday, America!

Mint Limeade
For the Simple Syrup
1½ cups granulated sugar
1½ cups water
1 tablespoon lime zest

For the Mint Limeade
40 mint leaves
1 cup fresh lime juice
2 cups simple syrup
4 cups cold water
¼ teaspoon salt
2 cups ice cubes (or crushed ice)
sprigs of mint leaves and lime wedges for garnish

For the Simple Syrup
Bring sugar, water and lime zest to a boil in a small saucepan over medium-high heat. Stir until sugar dissolves. As soon as the sugar dissolves, remove from heat and cool. Stain and discard lime zest. Refrigerate until chilled.

For the Mint Limeade
In a large pitcher, add mint leaves. Take the handle of a wooden spoon and gently bruise mint leaves to open it up and let their natural oils give flavor to the drink. Add lime juice, 2 cups simple syrup, 4 cups cold water, salt and ice cubes or crushed ice. Stir and taste for sweet and sour balance. Chill, strain and serve over ice. Garnish each glass with mint leaves and lime wedges.