Rajma Ke Galouti Kebabs

I am glad to share with you one of my favorite veg delights, 'Galouti Kebabs' made with red kidney beans. Galouti Kebabs are famous, taste yummy and melt in your mouth like butter, that's why they are called Galouti Kebabs. Usually, when we think of Galouti Kebabs, one thing comes into our minds that it must be a non-vegetarian dish but I created this beautiful dish for my vegetarian friends and mind you, even my non-vegetarian friends would not be able to resist themselves when they taste this mouth watering delicious 'Rajma Ke Galouti Kebabs'!!

So, what are you waiting for? Note down the ingredients to prepare this delightful recipe!

Ingredients to make 12 Kebabs:

1. Rajma (Red kidney beans) - 4 cups
2. Garlic - 10 big cloves
3. Green chilies - 10 hot chilies
4. Ginger - 1 inch long ginger piece
5. Garam Masala - 2 tablespoons
6. Red chili powder - 1 teaspoon
7. Roasted cumin powder - 1 teaspoon
8. Roasted coriander powder - 1 tablespoon
9. *My special Masala - 1 tablespoon
10. Black pepper - 1 teaspoon
11. Refined oil - 6 tablespoons
12. Chopped coriander leaves - 1/2 cup
13. Salt to taste

*please see the procedure below for making the special masala I added in the kebabs.


okay, let's start!

• Boil red kidney beans. I would prefer to pressure cook the overnight soaked red kidney beans with 1 teaspoon salt. Two whistles of pressure cooker are good enough to get the red kidney beans cooked
• Meanwhile start with other preparations, most importantly "My Special Masala"
• Once the boiled red kidney beans are cool enough to grind, add garlic cloves, 5 green chilies and ginger to a grinder along with the boiled red kidney beans and make a thick paste. Try not to add water while making a paste but if you can't avoid adding water, add very little water. The consistency of the paste should be thick 
• When the paste is ready, we need to start cooking it with all the above mentioned spices
• Heat three tablespoons of refined oil into a cookware
• Add the red kidney beans paste to it
• Now add chopped coriander leaves
• Finely chop the remaining 5 green chilies and add that too
• Add all the above mentioned spices one by one to the paste
• Cook the paste in such a way that water evaporates and you get a nice dough to shape the kebabs (If the red kidney beans paste remains watery you won't be able to shape the kebabs. When it looks like a dough, you can be sure that it is well cooked and perfect for making the kebabs)
• Let the red kidney beans dough rest for 15 minutes, once it is cool you can start shaping the kebabs (it would be a good idea to apply little oil on your palms otherwise the dough might stick to your palms while shaping the kebabs)
• Now, the last step, after shaping the kebabs, keep it aside for 10 minutes and then heat three tablespoons refined oil in a flat frying pan.
• Fry the kebabs on both the sides (one minute each side)
• Once the kebabs are nice and crisp, serve it hot with your favorite sauce, slices of onion and lemon wedges

Rajma Ke Galouti Kebabs best go with Thiki Dhaniya Chutney (Hot Cilantro Sauce). Try the hot spicy kebabs with this chutney, you will love it!

*Ingredients for "My Special Masala": 

1. 15 Cardamom 
2. 5 Cloves  
3. Half inch long cinnamon stick
4. 8 Dry red chilies

Roast these spices for 5 minutes, let it cool down and then grind it. You can use this masala in various other recipes. It adds a special flavor that's why I call it "My Special Masala".

Last but not the least, I prefer to roast cumin and coriander seeds at home and then grind it to get a distinct flavor but you can use ready made cumin and coriander powder, if that's convenient to you.

It takes a great deal of effort to make this recipe but the end result is worth it!

Good luck and enjoy the recipe!

Doi Murgi Lal Jhol

Presenting  Red Hot Curd Chicken Curry

Sharing with you a spicy chicken curry recipe!!

Ingredients:

1. Chicken (Half kg)
2. Curd (Two cups)
3. Green Chilies (8 hot chilies)
4. Ginger Paste (two tablespoons)
5. Garlic Paste (two tablespoons)
6. Black Pepper (two tablespoons)
7. Turmeric Powder (Just a Pinch)
8. Distilled White Vinegar (two teaspoons)
9. Garam Masala (one tablespoon)
10. Red Chili Powder (one tablespoon)
11. Black Peppercorns (8 to 10)
12. Refined Oil (three tablespoons)
13. Salt to taste

Okay,let's get started!

• Wash Chicken
• Marinate the chicken with salt, curd, vinegar and black pepper, set aside for 10 to 15 minutes
• Make a paste of green chilies, ginger and garlic
• Add refined oil into pressure cooker, add black peppercorns, let it splutter, add ginger garlic and green chili paste and saute for 5 mins.
• Add chicken
• Add garam masala, red chili powder, turmeric and salt
• Stir it well and cook for 10 minutes without covering it
• Now, add half a cup of water and pressure cook for 10 minutes

Serve it hot with roties or parathas.

Good Luck and enjoy the recipe!!

Dhonepata Murgi

Presenting Dhaniya Chicken (Cilantro Chicken)

Here is the recipe for one of my favorites!

Ingredients:

1. Chicken (obviously) :)
2. Cilantro (4 Bunches for 1 Kg Chicken)
3. Green Chilies (Minimum 2 hot chilies, maximum your wish)
4. Ginger (Ginger - Garlic Ratio should be 1:2)
5. Garlic (Usually add 10 -12 big garlic cloves but it depends on whether you like the flavor of garlic, if not you can add 4 - 5 garlic cloves)
6. Onion (It should be less. For 1 Kg chicken, slice 1 medium size onion)
7. Turmeric Powder (Just a Pinch)
8. Salt to taste
9. Refined oil (Three tablespoons)

Okay, let's start now!

• Wash Chicken
• Add salt, remember that you are going to add salt to curry as well, so do not add too much salt to marinate the chicken
• Add one tablespoon refined oil to chicken and set aside, just for 5 - 10 mins.
• Grind cilantro, chilies, ginger and garlic. You need not add much water while grinding these ingredients
• Now, add two tablespoons refined oil into cookware, add sliced onions, fry onions just for two mins, then add chicken, saute for 5 mins.
• Add, cilantro paste and mix it well
• Add salt 
• Add just a pinch of turmeric, literally just a pinch otherwise it will spoil the rich green color of the curry

Cover it with a lid and then forget it,not for ever!

It usually takes 20 mins to cook on low flame. No need to stir it, it will be just fine.

Last but not the least, this curry doesn't taste that good if it is watery. So, add water if you see it is completely dry. I generally avoid adding water.

That's why I prefer to keep the quantity of cilantro paste little more so that I do not need to add water later to get the adequate amount of curry.

This recipe goes well with Jeera Rice (Cumin Rice). Good Luck and enjoy the recipe!!

Let me know the result :)