Reshmi Kabab Platter

Ingredients:


For kebabs: Chicken mince 1 kg
– Green chilies 6 medium 
– Garlic minced/paste 2tbs
– Ginger 2 tbs chopped
– Roasted crushed cumun seeds 1.5 tbs
– Salt and to taste
– Black pepper  tsp
– Red chili powder1 tbs
– Paprika powder 1tsp
– Red chili flakes 1 tbs
– Tikka masala 3 tbs
– Juice of one bug lemon
– Cinammon powder 1/2 tsp
– Egg 1
– Bread crumbs 1/2 to 1 cup

For Tomato salsa: Tomatoes 1 kg
– Onion 1 small roughly chopped
– Garlic 2 tbs roughly chopped
– Red chili flakes 1/2 tsp
– Salt to taste
– Sugar 5 tbs
– Apple cider vinegar 5 tbs
– Soya sauce 3 tbs

For Tahini yogurt sauce: Yogurt 1.5 cup
– Salt and pepper to taste
– White pepper 1/2tsp
– Paprika 1/2tsp
– Lemon juice 3 tbs
– Sesme seeds 3/4 cup
– Olive oil 1/4 cup
– Garlic paste 1.5tbs
– Roasted and crushed cumin seeds 1 tbs

For butter rice: Rice 3 cups
– Water for boiling
– Salt to taste
– Butter 100gms 

Steps:
– Kebabs: Whiz together the chilies, garlic and ginger in the food processor until fine. Add in the chicken mince and whiz again until incorporated.Take it out in a big bowl and add the rest of the ingredients except for egg and bread crumbs and mix it well. Refrigerate for 2 hours at least or overnight. Then add in the egg and breadcrumbs just an hour before grilling and refrigerate again. Take it out after an hour and shape the mince meat on skewers and grill on the hot grill 4 minutes on each side, or until you think its done and nicely charred, depending on the intensity of heat.

– Tomato salsa: Saute the garlic and onion until slightly golden brown. Puree the tomatoes and add in the sauteed vegetables. Whiz it all together in the blender till pureed. Add to the wok again and add in the rest of the ingredients except soya sauce and cook on medium low flame for at least an hour till the water dries and sauce reduces. Add the soya sauce and adjust spices.

– Grilled assortments: After grilling the kebabs, throw on the grill some diced onions and pineapples. Grill until slightly charred on both sides.

– Tahini yogurt sauce: Roast the sesame seeds on medium low flame with continuous mixing til they’re golden brown in color. Take off flame and cool. Whiz them in the food processor until grainy and soft, then pour in the olive oil and whiz again until it turns pasty. Add in the rest of the ingredients except salt and whiz until it all comes together. Take it out in a bowl and add the salt and adjust spices.

– Butter rice: Par boil the rice in water with a little salt and then drain the water. Put them back in the wok and and cover the wok on very low flame for 5 minutes. Remove lid and put the butter on top and further let it stay on very low flame with the lid on for 10 minutes. Turn off flame.

– Assembly: In a bug dish pour the tomato sauce and put the kebabs on top, followed by onions and pineapples and then the tahini yogurt sauce. Serve with the butter rice and some french fries!

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