Tuesday, August 31, 2021

KHUMB KABAB / MUSHROOM KABAB / NON SPICY AND KID FRIENDLY SNACK

 

Here is a delicious recipe of Khumb Kabab or Mushroom Kabab. It is a non spicy recipe and kids are sure going to love it. It is also perfect for those people who avoid lot of spices due to health reasons. This is a great party snack as well and really tastes like a non veg kabab. You can use any variety of mushrooms available. If you wish to add spices you can go ahead and do that.

Ingredients:
Mushrooms .... 200 or 250 gms
Onions ......... 1 cup (finely chopped)
Oats .............. 3/4 cup
Milk ................. 150 ml
Crushed black pepper ..... 1 tsp
Salt ......................... to taste
Mint leaves ............ handful
Coriander leaves .... handful
Green chillies .......... 2
Oil ........................... 4 tbsps

Method:
1. Wash the mushrooms well and pat them dry with a kitchen cloth.
2. Mince them in a chopper. (Do this just before adding them to the pan to avoid discolouration)
3. Dry roast the oats and set them aside.
4. Heat 2 tbsps oil in a pan and saute the onions until translucent.
5. Add minced mushrooms and stir fry until the moisture is dried up.
6. Now tip in the oats and mix them well with the onion mushroom mixture.
7. Add the milk and cook on medium flame stirring it until the oats are cooked.
8. Season with salt and crushed pepper.
9. Add the finely chopped coriander and mint leaves and the green chillies.
10. Saute until golden brown.
11. Remove the mixture and cool it.
12. Make the kababs.
13. Pan fry them with 2 tbsps of oil until done flipping the sides carefully.
14. Serve hot with any chutney of your choice.

Watch the recipe video



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About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was "Kababs" suggested by Sujata Roy. Her Kaju Curry without onion and garlic is worth trying. 
My partner of the month was Priya Iyer who gave me CORIANDER LEAVES and MILK as my 2 secret ingredients and I made these delicious KHUMB KABABS. Check out her recipe of MAKAI KABABS  which she made with the secret ingredients that I chose for her ( KASOORI METHI and  GARAM MASALA )

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Friday, August 6, 2021

DAKSHIN FISH FRY WITH CURRY LEAF PODI / KARIVEPAKU PODI CHEPA VEPUDU / PAN FRIED FISH



Try out this flavourful pan fried fish marinated with curry leaf podi. This fish variety that I have selected is Barramundi (Bhetki) which has a firm flesh and is perfect for grilling and frying. This surely is a treat for sea food lovers. If you don't get Barramundi then select any other boneless variety like Surmai / Seer Fish. Fillet cut works well for this recipe. If they are large cut them into two.



Ingredients:
Barramundi / Sea Bass ........... 500 gms
Salt ......................................... to taste
Black pepper ........................... 1/2 tsp
Curry leaf podi .......................... 4-5 tsps ( See the recipe HERE)
Oil ............................................. 3-4 tbsps

Method:
1. Clean the fish slices and season with salt and pepper.
2. Coat them with curry leaf podi and set aside in the refrigerator until you fry.
3. Heat the oil in a flat based pan and shallow fry the fish on both sides until done.
4. Serve it hot. It pairs well with dal chawal.

Check out the video


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Monday, August 2, 2021

BEGUN BHAJA / TALE HUE BAINGAN / BENGALI STYLE FRIED BRINJALS (Aubergines or Eggplants)

 

Try out this delicious recipe of fried brinjals from the Bengali cuisine. Thick roundels of brinjals (also known as aubergines or eggplants) are marinated with turmeic powder, chilli powder, salt and sugar and deep fried to perfection. You can also add some flour (whole wheat/ gram flour/ riceflour or corn flour) for a crispy texture.These pair well as an accompaniment with Khichdi or dal chawal.


Ingredients:
Large brinjals ..... 1 or 2 as needed
Turmeric powder .... 1 tsp
Red chilli powder .... 1 tsp
Sugar ...................... 1/4 tsp
Salt ........................ to taste
Rice flour ............... 1 tbsp ( can also use whole wheat flour / Besan / Corn flour )
Mustard oil ............. for frying

Method:
1. Wash the brinjals well and wipe them with a kitchen towel.
2. Cut them into thick slices. You get 5-6 slices from a large brinjal.
3. In a platter mix all the ingredients except oil.
4. Coat the slices with this mixture and rub them well with your fingers.
5. Heat mustard oil in a flat bottomed pan. Bring it to a smoking point and reduce the heat.
6. Slidein the marinated brinjals carefully adding 4-5 at a time.
7. Fry them to a crispy texture turning them intermittently. This may take 4-5 minutes.
8. Remove on a kitchen tissue to remove excess oil.
9. Serve immediately with your meals. They pair well with khichdi or dal chawal.

Check out the video



This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is B and I chose Baingan 


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Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

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