Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1 tablespoon melted ghee
Lemon wedges, onion slivers, and split fresh green chile peppers, for garnish
1.
Prepare the ginger-garlic paste and the cumin seeds. Then, with a sharp knife, make 2 to 3 deep cuts crosswise on each drumstick and place in a large non-reactive bowl.
2.
In a bowl, mix together all the remaining ingredients (except the ghee, roasted cumin, and the garnishes) and add to the drumsticks. Mix well, making sure that some of the marinade reaches inside the gashes and all the pieces are well-coated. Cover and marinate in the refrigerator at least 8 and up to 12 hours.
3.
Preheat a grill to 375°F to 400°F, or preheat the broiler. Wrap the bone side of each drumstick with a piece of foil, and grill over medium-high heat or broil on the top rack (about 6-inches away from the heating element), turning frequently, until firm and lightly charred on all sides, about 20 minutes.
4.
During the last 2 to 3 minutes, heat the ghee in a small saucepan over medium-high heat, mix in the roasted cumin seeds, and baste over the drumsticks. Transfer to a serving platter, garnish with the lemon wedges, onion, and green chile peppers, and serve.
Pan-Roasted Egg-Stuffed Chicken Drumstick Kabaabs
Anda-Bharae Tangdhi Kabaabs
Makes 4 to 6 servings
Fragrantly spiced boneless chicken drumsticks stuffed with a delicate hard-boiled-egg filling are another popular and much regarded
kabaab
in northern India. Here I stuff them with boiled eggs, but in place of the eggs you could essentially fill them with any dry-cooked dish;
paneer
cheese is very popular.
Remove the bone from the drumsticks yourself, or just have the butcher do it for you.
2 to 3 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
2 large eggs
1
⁄
4
cup grated cheddar or Monterey Jack cheese
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 fresh green chile pepper, such as serrano, minced with seeds
Salt and freshly ground black pepper, to taste
12 skinless and boneless chicken drumsticks
2 tablespoons fresh lime juice
2 tablespoons minced fresh mint leaves
1 tablespoon ground coriander
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves
1
⁄
2
teaspoon ground paprika
2 tablespoons vegetable oil
1 small onion, cut into half lengthwise and thinly sliced
1.
Prepare the ginger-garlic paste. In a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then mince them. Mix with the cheese,
1
⁄
4
cup of the cilantro, and chile pepper, and season lightly with salt and black pepper if you wish. Divide into 12 portions.
2.
With a thin sharp knife, make several cuts in the drumstick meat. Butterfly (open up like a book) each boned drumstick and place one portion of the egg filling in the center of each drumstick. Close it like a book, then secure with toothpicks along the opening and place in a non-reactive pan. Repeat with all the drumsticks.
3.
In a small bowl, mix together the ginger-garlic paste, lime juice, mint, coriander, garam masala, fenugreek leaves, and paprika, and add to the drumsticks. Mix well, making sure that some of it reaches inside the cuts in the meat and that all pieces are well-coated. Cover and marinate in the refrigerator at least 8 and up to 12 hours.
4.
Heat the oil in a large nonstick skillet over medium-high heat and cook the onion, stirring, until golden, about 4 minutes. Add the marinated drumsticks, plus the marinade, and cook, turning as needed, until golden on all sides, about 10 minutes. Add the remaining
1
⁄
4
cup of the cilantro, cook about 2 minutes, then transfer to a serving platter and serve hot.
Pan-Cooked Chicken Liver Kabaabs
Kalaeji Kabaabs
Makes 4 to 6 servings
When I was growing up, my aunt would often serve these
kabaabs
as a breakfast or brunch item when we visited, with spicy
paranthas
(griddle-fried breads) and a glass of
lussi
(yogurt cooler).
2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1 pound chicken livers, cut into 1-inch pieces
1
⁄
2
cup canned tomato sauce
1
⁄
4
cup nonfat plain yogurt, whisked until smooth
1 large onion, finely chopped
2 tablespoons fresh lime juice
1 to 2 tablespoons vegetable oil
1 tablespoon ground coriander
1 tablespoon dried fenugreek leaves
1 teaspoon ground cumin
1 teaspoon garam masala
12 to 15 metal or bamboo skewers, soaked in water at least 30 minutes
1.
Place the liver pieces in a non-reactive bowl and mix in all the remaining ingredients. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.
2.
Transfer the liver and all the marinade to a nonstick skillet and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the liver is tender and the sauce has almost evaporated, about 15 minutes. Let cool.
3.
Preheat a grill to 375°F to 400°F or preheat the broiler. Thread the meat onto the skewers and grill, or broil on the top rack (about 6 inches from the heating element), turning frequently, until lightly charred on all sides, about 10 minutes. Transfer to a platter and serve hot.
Spicy Batter-Coated Fish Kabaabs
Macchi Kabaabs
Makes 4 to 6 servings
Served with
Indian French Fries with Tomatoes
, this fish
kabaab
, dipped in a spicy rice flour batter then dredged in corn meal and deep-fried, is an Indian fish and chips meal.
1
1
⁄
2
pounds any firm white fish fillets, such as sea bass or cod, about 1-inch thick, cut into 3-inch pieces
1 teaspoon salt, or to taste
1
⁄
4
teaspoon ground turmeric
1
⁄
2
cup rice flour
2 teaspoons hot red pepper flakes, or to taste
1 teaspoon ground cumin seeds
1
⁄
2
teaspoon ground fenugreek seeds
1
⁄
8
teaspoon ground asafoetida
1
⁄
4
to
1
⁄
3
cup water
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1
⁄
2
cup cornmeal
1 tablespoon fresh lemon juice
1 to 2 tablespoons finely chopped fresh cilantro, including soft stems
Lemon wedges
1.
Place the fish pieces in a large non-reactive bowl, add the salt and turmeric, and mix well. Cover and marinate in the refrigerator 1 to 2 hours.
2.
In a medium bowl, mix together the rice flour, red pepper flakes, cumin, fenugreek, asafoetida, and just enough water to form a thick paste.
3.
Heat the oil in a wok or large skillet over high heat until it registers 350°F to 375°F on a frying thermometer or until a small piece of fish dropped into the hot oil bubbles and immediately rises to the top.
4.
Smear each piece of fish with the rice flour paste, dredge it in the corn meal and carefully add to the hot oil, adding as many pieces as the wok can hold at one time. Fry, turning as needed, until they are golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain. Transfer to a serving dish, garnish with lemon wedges and cilantro, and serve.
Skewered Minced Paneer Cheese Kabaabs
Paneer Seekh Kabaabs
Makes 4 to 6 servings
Lightly grilled and very delicate, these
kabaabs
are perfect for vegetarians who want
kabaab
flavor without the meat.
1 teaspoon
Chaat Masala
(or store-bought) +
1
⁄
4
teaspoon
1
⁄
2
cup chopped cashews, soaked in water to cover about 1 hour, then drained
1 to 3 fresh green chile peppers, such as serrano, coarsely chopped
4 quarter-size slices peeled fresh ginger
1
⁄
2
small onion, coarsely chopped
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems