Friday, 26 August 2016

Silky Chicken Kebab

The last post for this month's blogging marathon. And next month we have the mega marathon coming up. Looking forward to it. 

Meanwhile I tried this silky chicken kebab. Now that I have a new oven, I have all the reasons in the world to try new kebab recipes. I took this recipe from a book named "Indian" - a collection of over 100 essential recipes. Strangely this book doesn't have an author associated with it. It just says Love Food. I tried this particular recipe because it looked like actual kebabs we get in restaurants with skewers attached. I followed the recipe as available in the book and didn't make any changes. Try it out. Its very easy.


Cashew nuts - 50 grams
Thick cream - 2 tbsp
Egg - 1
Boneless chicken breasts - 400 grams
Ginger-garlic paste - 2 tbsp
Green chillies - 2 (finely chopped)
Coriander leaves - few (roughly chopped)
Garam masala - 1 tsp
Oil - 1 tbsp (for brushing)
Butter (melted) - 25 grams
Salt - to taste


  • Put the cashewnuts in heat-proof bowl, cover with boiled hot water and leave it to soak for 20 minutes.
  • Drain the cashewnuts and put it in a food processor or mixer. Add the cream and egg and process the ingredients to a coarse mixture.
  • Roughly chop the chicken breast to very small pieces.
  • Add all the remaining ingredients, except the oil and butter. Mix until smooth and evenly mixed.
  • Transfer to a bowl, cover and refrigerate for 30-50 minutes.
  • Preheat the grill to high. Pre-soak the wooden skewers lightly with oil. Have a bowl of cold water ready.
  • Divide the chilled mixture into 8 equal sized portions. Dip your hands in a bowl of cold water - tis will stop the mixture sticking to your fingers when you are moulding it onto the skewers.
  • Carefully mould each portion onto a skewer forming it a 15 cm/6 inch sausage shape.
  • Arrange the kebabs on the prepared rack and cook in the pre-heated grill for 5 minutes.
  • Brush with half the melted butter and cook for a minute more.
  • Turn over the kebabs in the rack and cook for further 3 minutes.
  • Brush the remaining melted butter and cook for a further 2 minutes.
  • Remove from heat and leave the kebabs to rest for 5 minutes.

Silky chicken kebabs are ready!! You can serve them as is in the skewers or slide them off the skewer with a knife. Serve with mint chutney and lemons.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67
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Thursday, 25 August 2016

Simple veg kebab

For the topic kebabs I had initially planned for 3 non-veg recipes. But then on the day of Janmashtami I didnt feel like posting a non-veg recipe. So tried this simple veg kebab. The recipe below is my own. Just tried with a few vegetables and the taste was awesome. We can also use these as patties in burger I believe. This will be an ideal quick snack also.


Potatoes - 2 big
Vegetables (carrots, cauliflower, peas, capsicum) - 1 cup
Ginger-garlic paste - 1 tsp
Garam masala powder - 1/2 tsp
Chat masala powder - 1/2 tsp
Green chillies - 2 nos
Coriander leaves - few
Salt - to taste
Oil - 2 tbsp


  • Boil the potatoes. Once cool, peel off the outer cover, mash them and keep it aside.
  • Finely chop the vegetables. Boil them such that they are half cooked. I microwaved them for 3 minutes.
  • Pulse the vegetables in a mixer. just pulse them 2 or 3 times.
  • Mix the pulsed vegetables and the mashed potatoes.


  • Add the powders, salt green chillies and chopped coriander leaves. 
  • Mix well into a homogeneous mixture.
  • Make small round patties.


  • Heat a dosa tava and add 2 tbsp oil. Place the patties on the tava and fry them on both sides.

Easy Veg Kebab is ready!! Serve with mint chutney and tomato sauce.


  • You can also add some bread crumbs to make it more crispier.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

Wednesday, 24 August 2016

Sweet Somas

I have heard often about this sweet recipe named SOMAS and have also tasted it in my childhood days. But I personally am making it for the first time. And this year I am posting this as the janmashtami special.

I am not sure if this sweet is made for janmashtami. But most of the households have this as a must for diwali sweets. My mom hasn't made this at home. So I just searched for a few recipes online and came up with my own version. I increased the sugar levels than those posted in the blogs. I felt since  sugar is used as a filling inside a dough, it needs to be on the higher end so that the dough taste and the sweet taste compensates each other. And the sweet turned out to be delicious.

This is very easy to make. I made the filling in excess and stored it in fridge and repeated the dough making and somas making for 4 days :-)


For the outer layer
Maida/all purpose flour -  1 cup 
Corn flour -  1 tsp 
Oil -  1 & 1/2 tbsp 
Salt -  A generous pinch 

For filling
Pottu kadalai / fried gram dal - 1/2 cup
Sugar - 1 cup
Coconut,grated - 1/2 cup
Cardamom/Elaichi - 1 


  • Mix flour,corn flour, salt and oil well. Then sprinkle water to make stiff dough. Needs only near 1/4 cup water, so careful while adding water. Keep aside for at least 2 hours. 
  • Grate coconut and dry roast well till the moisture evaporates. Fry in medium flame for 5 minutes until it becomes dry and wafts nice aroma. Don't let it become brown.

  • Grind the fried gram dal first into a coarse rava like powder.
  • Grind sugar into a fine powder with cardamom.
  • Take the ground fried gram dal, sugar powder and cooled roasted coconut in a mixing bowl. 
  • Mix well and keep it in a airtight container. 

  • Now again knead the dough to smooth. 
  • Divide into small equal sized balls. Roll each into thin pooris.
  • Now spoon 1 or 1 & 1/2 tblsp of the pottukadalai powder into this and grease well the sides of the poori with water. You need not fully grease, half of the sides is good enough.
  • Cover it or merge the 2 halves of the circle and seal the sides well. 
  • Repeat the process for all.

  • Keep covered until you deep fry.
  • Deep fry in hot oil in medium flame both sides flipping in between, until golden in colour. You can fry 3 – 4 per batch. Or how much ever your kadai/oil holds. 
Sweet SOMAS is ready!!!


  • The powder made for filling can be made ahead and refrigerated. Its nice to eat it as such.
  • When greasing with water, make a broad sealing to ensure that it wont open up while deep frying.
  • Dough should be stiff to get crispy outer layer, so add water carefully and accordingly.