Seekh Kebabs OR Kebabs on Skewers…


“Seekh Kabobs”

In India , Kabobs are traditionally prepared in a Tandoor / clay oven. Since most of us don’t have clay ovens at home , we can either grill them , bake then in an oven OR a griddle or a skillet can also be used to cook them.
I have used chicken mince to prepare these flavorful kebabs .
You can make these kebabs with any minced meat of your choice , but I like mutton or Chicken mince best. They make a terrific appetizer and can also be served as a side dish to the main meal. I like to serve them with Mint-Coriander Chutney along Pea Pulao , raita and Naan to make a complete meal …

Here is how I made these


Serves : 4


Chicken mince 1 lb. / 1/2 kg
Onion 1 medium very finely chopped
Ginger paste 1tsp
Garlic paste 1 tsp
Green chilies 4 finely chopped or to taste
Finely chopped cilantro / coriander leaves 1/4 cup
garam masala powder 1 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Black pepper powder 1 tsp
Salt as per taste
Lemon juice 2 tbsp
Oil 2 tbsp to be mixed with the mince .

Directions :

Put all the above ingredients in a bowl .
Use your hands or a spoon to mix the ingredients thoroughly till they are well blended.
Cover the bowl with cling film and refrigerate minimum for 1 hour . I kept it overnight .
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab
Grill the kebabs – grilling on a coal fire gives them a lovely smokey flavor – basting with cooking oil as required, till the meat is done. Turn as often as required.
Alternatively you can even pan fry the kabobs .

Serve with the green coriander chutney , lemon wedges and onion rings .
My kids like to wrap these kabobs in Naan or Pita pockets …

Bringing these Kababs to Angies Fiesta Friday #40 To celebrate Halloween with other blogger friends


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NOTE: tandoor picture courtesy Internet …

Kasuri Methi Aloo/ potatoes & fenugreek……


Kasuri Methi is dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste.
Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.
Kasuri methi is used as a flavoring agent in Indian cooking. Compared to the fresh leaves, the dried ones have very strong distinctive flavor which fascinates the taste buds . Kasoori Methi has a very long shelf life.

Serves 2


Potatoes (medium sized) – 3 (Boil, peel and cut them into medium sized cubes) I used whole baby potatoes
Dry fenugreek leaves / Kasoori methi – 3 tbs
Crushed Garlic – 1 tbs
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Dry mango powder – 1 tsp (optional)
Turmeric powder – 1/4 tsp
Oil – 1 tsp
Cumin seeds – 1/2 tsp
Salt to taste
lime juice – 1tsp (optional)


Heat oil in a pan. Add cumin seeds . When the cumin seeds crack add crushed garlic and sauté till garlic turns slight brown in color. Add potato cubes and mix well. Add turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder and salt to taste. Saute for 3-4 minutes.
Now, add crushed dry fenugreek leaves/ kasoori methi and mix well. Let it cook for 3-4 minutes. Add lime juice and serve hot with chapati.


•Kasuri Methi is generally used as a condiment for flavouring various curries and subzis.
•It combines well with starchy or root vegetables like carrots, yams and potatoes.
•Add to whole wheat dough to make flavourful rotis and parathas.
.Add a teaspoon of dried fenugreek leaves to curries, as a spice, along with tomatoes.
•It is used popularly in handi recipes.
•It can also be roasted and crushed before adding to subzis, to enhance the flavour and aroma.


SRI-LANKAN PUMPKIN CURRY – Pumpkin in Coconut Sauce


A simple but delicious pumpkin curry recipe that uses curry powder and is thickened and flavored with coconut milk .it is truly flavorful dish to serve with steamed white rice .


Pumpkin – 200 g , peeled and cubed
Onion – 1 chopped
Garlic cloves – 3 chopped
Ginger – 1/2 inch chopped
Curry Powder – 1 tsp
Red Chilli powder – 2 tsp (adjust to your spice level)
Turmeric powder – 1/4 tsp
Curry leaves – A few ( optional )1
Cumin seeds – 1/2 tsp
Grated coconut – 5 tsp (dry roast before garnish)
Coconut milk – 1 cup
Salt to taste
Oil 2 tbs


Heat 1 tbsp of oil and saute garlic,ginger and saute for few seconds. Then add cumin seeds, onion and curry leaves. Saute till onion turns light brown in color. Add the red chilli powder, turmeric powder and curry powder.
Add pumpkin and coconut milk, enough salt and simmer down for 5 to 8 minutes until pumpkin is cooked through.
Turn off the heat and garnish it with dry roasted grated coconut. (you can also use freshly grated coconut)

This curry taste best with white rice …